An Easy Brunch
Thursday, October 21, 2010 at 07:00AM 
You: "Honey, when are Joe and Sally coming over for brunch again?"
Honey: "Tomorrow, I think." [checks email] "Yeah, tomorrow at 10am."
You: "But its 11 o'clock at night now. What the f--- am I going to serve for brunch? [insert string of profanities here]"
Oh, it doesn't? Well. Me neither. And it definitely didn't happen to me last weekend. And I totally didn't use a string of profanities so foul I later worried that I had killed an angel or made the buddha's ears bleed or something.
But if it had happened, here's what I would have done. I would have packed Emi up to go to the farmer's market around 8, picked up apples, eggs, potatoes, and butter, stopped at the supermarket on the way back for some other provisions, and gone home and cooked the following:
Cheddar Apple Scones (via Smitten Kitchen)
[These are ridiculous. I want to make them and eat them again and again and again.]
Makes 6 generous scones
Ingredients:
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
1/4 cup heavy cream
2 large eggs
Directions:
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. 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. 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.
[I don't have a hand mixer, so I rubbed the flour mixture into the butter until it had the feel of breadcrumbs, then mixed in the rest of the ingredients.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll the dough into a 1 1/4-inch thick, 6-inch circle. [I totally shaped this by hand. Shh.] 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.
Easy Breakfast Potatoes
Ingredients:
3 russet potatoes
9 cloves of garlic
1 medium yellow onion
rosemary (LOTS of rosemary. I used 3 or 4 big sprigs from my fire escape rosemary plant.)
salt & pepper
drizzle of olive oil
[Since you're already making the scones, I assume that your oven is already preheated to 375. If it's not, do that now.] Cut the potatoes and onion into 1" chunks, and toss with the rest of the ingredients. Leave the garlic cloves whole (trust me), but just remove the little foot-y guy at the bottom. Bake for 45 minutes to an hour, tossing every 20 minutes or so.
cooks 
Reader Comments (3)
Miya, you make me laugh. And thank you for the banana bread. We snarfed it down. Delicious!! Your endless generosity makes up for the dead angels and bleeding buddha ears :)
Oh, Nina, you make me laugh, too. I'm not sure anything could make up for the swear words I was stringing together on Friday night, but banana bread is always a good start. Can't wait to see you guys soon. xoxo
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