Abby's Special Guest

Fresh beets, carrots, tarragon.

They became a Roasted Beet and Carrot Salad with goat cheese and toasted pecans and a yummy orange tarragon vinaigrette.  Recipe from Everyday Food magazine.  Click HERE

Served with a Savory Tomato Pie (tomatoes fresh from my garden) and a Provencal Scone with Honey Butter.  Abby was very happy Rumi could come over just to see her and have a tea/lunch too!

Rumi was my guinea pig.  All new to me recipes.  Everything delicious, thank goodness.

Scone recipe from the July/August 2012 issue of Tea Time magazine.

Tomato Pie recipe from The Too Many Tomatoes Cookbook by Brian Yarvin.

I'll share the scone recipe since it was published in a magazine.

Provencal Scones with Honey Butter
yield 15 scones

2 cups all-purpose flour
1 TBSP baking powder
1/2 tsp salt
1 1/2 tsp herbes de Provence
2 TBSP cold butter
1 cup crumbled goat cheese
3/4 cup cold heavy whipping cream
1 large egg

*Preheat oven to 350*.
*Line a baking sheet with parchment paper.  Set aside.
*In a medium bowl, combine flour, baking powder, salt, and herbes de Provence, whisking well.  Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Add goat cheese, stirring lightly to incorporate.  Set aside.
*In a small bowl, combine cream and egg, stirring until egg is incorporated.  Add to flour mixture, stirring by hand until a soft dough forms.  (If mixture seems dry, add more cream, 1 TBSP at a time, until a dough forms.)
*Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.
*Bake until edges are light golden brown and a toothpick inserted in centers comes out clean, approximately 20 minutes.

Honey Butter
yield:  1/2 cup

1/2 cup salted butter, softened
2 tsp clover honey

*In a small bowl, combine butter and honey, stirring until blended.
*Place mixture into a piping bag fitted with small open-star tip, and pip onto a serving dish, if desired.  Serve immediately.
*To make ahead,  pipe butter onto serving dish.  Cover, and refrigerate until 10 minutes before serving.

I skipped the piping part!
 

~Piecefully, Stephanie