Thursday, November 19, 2009
Carrie: Iron Chef Blogger Challenge Coconut Milk
I was the lucky blogger who got to choose the ingredient for Week 2 of our Iron Chef Blogger Challenge. After last week's adventure searching for rhubarb, I decided to select an ingredient that I thought would be relatively easy to find. I also wanted something that was versatile and inexpensive. After much back and forth on ingredients, and much cooking blog browsing, I settled on coconut milk. It's an ingredient that I grew up around, as my mom often used it in her cooking. I, however, have never cooked with it myself. I also didn't create a rule, but instead told everyone they should try and challenge themselves with the recipe. I took my instructions to heart and decided to try and find a recipe that would require baking.
Maybe you've noticed, but I don't bake very often. Sarah Michelle is clearly the baker of the two of us. I don't mind baking once I'm doing it, but it always seems like such a production that I'm just not willing to get into. It makes a horrible mess of my kitchen and I don't have enough counter space and really, I don't even eat baked goods so they also tend to just sit around waiting for other people to eat them. So baking was my challenge.
I found this coconut scone recipe on Baking Bites. I always thought scones should be this really difficult thing to make, and actually, it was a breeze! The scones were delicious and everybody who ate one agreed. The best part? I felt like a baking rock star afterward. The only thing I would change is that I would add a little more shredded coconut, maybe 3/4 of a cup.
Coconut Scones (from Baking Bites)
2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled and cut into pieces
1/2 cup sweetened, shredded coconut
approx. 1/2 cup coconut milk
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat.
Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few larger bits are ok, but most should be smaller than a pea. Stir in shredded coconut.
Add in about 1/3 cup of coconut milk and stir into dough with a fork. Add remaining coconut milk as needed until dough comes together into a shaggy ball. Knead lightly with your hand until dough is smooth.
Divide dough in to two balls and press each into a disc about 1/2-inch thick on prepared baking sheet. Cut each disc into quarters and separate slightly.
Bake for about 15 minutes, until scones are a light golden brown on top.
Cool on a wire rack before serving.