Treats from the Den – Cookbook Giveaway
March 5, 2024 by JennyEnter our US giveaway to win a copy of Treats from the Den by Nickol Hayden-Cady.
Nickol Hayden-Cady has been working in the culinary industry for over twenty five years. After settling in Bend, Oregon, Foxtail Bakeshop came to life. Her son’s nickname while he was in the womb was baby Foxtail and was the start of her dream to open her own whimsical place for the community and a experience for the public to enjoy thoughtful food, decadent pastries and wonderful coffee & cocktails. The bakeshop has since shuttered but Nickol offers online classes and more on her website.
Treats from the Den is a collection of recipes that are creative and, indeed, whimsical. The book begins with a chapter entitled “We Be Brunchin” with recipes that include the following examples: The all butter biscuit sando (that shares two full pages of process photos for putting together the glorious multi-layered biscuits along with recipes for all the components of that sando); The aubergine goddess naan (sourdough starter, naan, Baharat spice blend, Baharat roasted eggplant mash, and tzatziki sauce) and The Bergamot Caramelia pancakes (chocolate truffles, crème fraiche, Caramelia ganache, pancakes and mascarpone Earl Grey cream). And that is just a three dishes from the brunchin’ chapter which shares so much more!
The Bakeshop, Keeping Your Life Sweet, and Let’s Drink follow the We Be Brunchin’ chapter along with information packed pages covering Fundamentals, The Pantry, The Tools, and Substitutions. The photography is lovely and there are adorable illustrations throughout.
Other standout recipes include: The London fog scone (shared below); Marionberry citrus brioche tart; Banana dulce cream pie; Geranium et fraise choux à la crème; Tea-ramisu tart; Lemon dream latte; and Rose and raspberry croissants. There are recipes and technique photographs of croissants (including vegan varieties) and detailed information on proofing and baking. I love this book so much – it is inspirational and innovative and bakers you need Treats from the Den in your collection. Our Buy Book link goes directly to the author’s website.
London Fog Scone
Yield: 8 Scones
Scone Base
Ingredients:
• 589 g bread flour
• 3.8 g salt
• 12 g baking powder
• 65 g sugar
• 1 orange, zested
• 243.75 g butter, frozen and grated
• ½ egg
• 2 yolks
• 300 ml heavy cream
• 8 g Earl Grey, ground
• 175 g Italian plums, soaked
• 200 ml orange juice
• 200 ml water, warmed
• 60 g turbinado, for decoration
• 50 g heavy cream
Method
Put the dried plums in a bowl and cover with 200 milliliters of orange juice and 200 milliliters of warm water. Leave to hydrate for 2 hours. Drain soaked plums, then chop into medium to small pieces and set aside.
In a large bowl, add flour, salt, baking powder, sugar, and ground earl grey. Mix to combine. Add in the frozen grated butter. Mix until sand-like with your hands. In a container, whisk heavy cream, egg, and yolks. Pour the heavy cream mixture into the !our mixture all at once. Mix until combined but do not overmix. Make sure the dough is somewhat hydrated, leaving some flour around the bowl. Add the hydrated plums to the mixture. Mix until you have a soft, combined dough. Move the dough around as little as possible to get it looking like a scruffy mass – at this point, you’re done.
Sprinkle the counter with flour and turn out dough onto it. Roll out the dough to 8 × 8-inch and make one fold to shape a 4 × 8-inch rectangle. Roll out the dough again on a lightly floured surface to 8 x 8-inch square. Make sure sides are straight and the top is even. Cut scones with a sharp chef’s knife to 4 x 2 inches to get 8 scones. Add scones to a half sheet pan. Brush the top of each scone with the extra heavy cream and top with turbinado sugar. Freeze at least 24 hours prior to baking.
Preheat oven to 400°F. Take scones out of the freezer and put them on a sheet pan lined with parchment paper. Bake for 30 to 35 minutes or until risen and golden brown. At that point, take them out of the oven, and leave them to cool before icing the top.
NOTES: If you don’t want to bake the entire batch, freeze the scones after you cut them out, or after you cream the top and add turbinado. That way, another day, you can just pop the little pop the little frozen delights into the oven.
Earl Grey Icing
Ingredients
• 195 g powder sugar
• 2 g Earl Grey, ground
• 5 g Earl Grey, steeped
• 85 g water
• 30 g egg whites
• ¼ vanilla bean, scraped
• ½ orange, zested
• 1 drop bergamot essential oil
Method
Bring 85 grams of of water to a boil and steep 15 grams of Earl Grey for 15 minutes. Strain and set steeped tea aside to cool. In a stand mixer bowl add sugar, 3 grams of ground Earl Grey, 50 grams of cooled steeped Earl Grey tea, egg whites, vanilla bean, orange zest, and bergamot essential oil. With a paddle attachment, mix on low until fully hydrated. Turn to medium-high and paddle for 8 minutes until light and fluffy.
Take bowl off stand mixer and transfer to an airtight container until ready to use. This icing can last for 2 weeks in the refrigerator.
NOTES: Leftover icing can be refrigerated for a few days in an airtight container. For extra insurance against drying out, press plastic wrap onto the surface of the frosting before closing the lid. Before using, let icing come to room temperature and mix to combine. If the icing is still lumpy, beat the icing in the stand mixer for a few minutes.
Special thanks to the publisher for providing one of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.
Which recipe mentioned above would you like to try first?
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