Scones & Onions

Apple and Cheddar Scones (from Smittin Kitchen)

2 firm tart apples -  
1 1/2 cups all-purpose flour -
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling -
1/2 tablespoon baking powder -
1/2 teaspoon salt plus additional for egg wash -
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment -
1/2 cup sharp cheddar, shredded (white is recommended, I assume for aesthetics) -
1/4 cup heavy cream

2 large eggs -

Makes 6 generous scones

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Roasted Stuffed Onions -- note that I halved the amounts on stuffing ingredients per the notes at the start of the recipe

10 medium red and yellow onions

1/2 lb sliced bacon, cut crosswise into 1-inch-wide pieces -

1.5 celery ribs, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt -
1/2 teaspoon black pepper -
2 garlic cloves, minced
7.5 oz baby spinach, trimmed and coarsely chopped (7 cups) -
1/2 of (9-inch) round loaf country-style bread, cut into 1/2-inch cubes (5 cups), lightly toasted -

1 cup salted roasted cashews (5 oz), coarsely chopped -

1/2 stick (1/4 cup) unsalted butter, melted -
1/2 & 1/8 cups turkey giblet stock - 

A whole bunch of notes: If you only want to make the quantity for stuffed onions, even half of this is slightly more than enough, leaving you with the option of using an extra onion or two, or just baking it in a pan.

If you wish to make this vegetarian, simply omit the bacon, and cook the filling in olive oil instead. Vegetable stock can be swapped for turkey.

If you’re freaked out about hollowing out an onion, believe me, I was too. I dreaded and dreaded it, and then–voila! I used a melon baller. Working carefully, you’ll be surprised how easily it works.

If you’re stressing because you have a lot of guests coming over, you can definitely do the onion-hollowing step a day or two in advance. The stuffing can be made in advanced as well, then brought to room temperature before filling and baking.

Make onion shells: Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don’t worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.

Make stuffing: Coarsely chop enough scooped-out onion to measure 3 cups.

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.

Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.

Roast onions: Preheat oven to 425°F. Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.

Stuff and bake onions: Reduce oven temperature to 350°F. Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock.

Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.