Last night's dinner would have been better suited to a hot summer's day, but what the heck. Every once in a while you just have to break away from the usual, so instead of making a pot of chicken soup with the big guy's leftover rotisseried chicken, I used the breasts to make a batch of chicken salad.
Sorry, there's no recipe for it people - I measured not one thing; however there are several recipes on this site for cluck in the salad form so fear not. I'll just say this one had the usual celery, sweet onion, and dried cranberries and the unusual chopped Granny Smith apples along with some Mango Chutney that we've shared here with you as well. The garnish of choice was a lashing of Kumquat Marmalade we made over the weekend with a little special kick - Habanero peppers.
Not only is this particular condiment gorgeous to look at, it says "howdy" all the way down and went exceedingly well on the moist and flakey Buttermilk Cheese Scones I whipped up to go with the salad. The marmalade, while kicky for sure, isn't so hot it is inedible which surprised the heck out of me considering there's 8 of the hot little suckers in it, seeds, membranes and all. Used as a dipping sauce for chicken wings or slathered on a bagel with cream cheese, it's all good stuff. For sure if you're having it on your morning piece of toast, it'll be a wake up call you're not likely to forget any time soon. That's a guarantee!
Buttermilk Cheese Scones (adapted from Real Simple)
The key to making tender, flakey scones is to use a light hand. Don’t work the gluten in the flour too much and if the dough seems a tad dry, don’t sweat it. They’ll be wonderful!
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried thyme or 1 tablespoon chopped fresh
1 teaspoon hot pepper flakes
1/4 cup cold unsalted butter, cut into small pieces
1 cup shredded Madragal cheese (or Swiss)
1/2 cup grated Parmesan
1-1/4 cups buttermilk
Preheat oven to 400. Line a baking sheet with parchment and spray lightly with cooking spray. Set aside. In a medium bowl combine flour, baking powder, salt thyme and red pepper flakes. Whisk lightly to combine. Using a pastry blender cut in butter until it resembles coarse breadcrumbs. Toss in cheeses. Make a well in the center of the ingredients and add buttermilk. Using a fork, toss ingredients together to form a loose crumbly dough. Transfer to a lightly floured board and kneed gently until it comes together (about 30 seconds). Form dough into a flat round approximately 1 inch thick and cut into eight even wedges. Place on prepared baking sheet and bake until scones are a very light brown – 20 to 25 minutes. Download Buttermilk Cheese Scones
Kicky Kumquat Marmalade with Habanero (adapted from pepperfool.com)
Remember to use gloves when you’re slicing the Habanero peppers, otherwise you’ll burn yourself. Be sure to remove gloves carefully and wash your hands well when you are finished. Do not rub your eyes or touch your face or the air will turn blue!
2 cups thinly sliced kumquats, seeds removed
1 cup Minneola tangelo, seeded and finely sliced
1 cup Valencia Orange, seeded and finely sliced
7 cups water
8 Habanero peppers, sliced into thin rings (seeds and membranes included)
1 teaspoon grated fresh lemon rind
3/4 cup Triple Sec
Sugar to equal cooked fruit
In a large glass bowl mix together kumquats, tangelo and orange. Cover with 7 cups of water, cover and let stand overnight in a cool place (or minimum 12 hours). Pour ingredients into large pot and bring to a full rolling boil over high heat. Cook for 15 minutes, stirring often. Remove from heat, stir in habenero, lemon and Triple Sec. Measure this mixture carefully and add an equal amount of sugar. Bring to a boil and cook, stirring often, for 30 to 45 minutes or until mixture begins to set when tested. Remove from heat, pour into sterilized jars. Process jars for 10 minutes to seal. Makes 8 half pints. Download Kicky Kumquat Marmalade with Habanero