Could it be that music and cooking/baking have a lot in common?
As in many of the most beautiful pieces of music, often it is not just the melody that makes a piece outstanding. Yes, solos are dramatic – complete in every way, shape and form and in their singular appeal. But often the genius of composers of music is that they can “hear” what is needed in the background to enhance, complement and otherwise complete their melodic vision. This is very often true in cooking and baking as well.
Sometimes we want just one flavor note as a statement, as in the perfect fragrant strawberry or tomato, or a piece of just-picked summer corn. When they are perfection, they need nothing to complete them. However, there are other times when background flavors are desirable in our cooking and baking endeavors. Often we can use herbs, spices, extracts and other essences to complement our baking, resulting in an overall enhanced product. What results may not quite be a symphony, but will be, broadened, buoyed and enhanced nonetheless.
Often I find I will employ a delicate hint of citrus, nutmeg and an herb to help to create a complementary background. While standing alone, so often we more or less take these subtle flavors for granted, but they can add many pleasant and important notes to an item – elevating an item up from the simplistic or singularly tonal, or even bland. Sometimes the subtle notes you employ can be fully complementary, standing in equal profile to other ingredients, but often we find that they play an particularly effective note in the supporting spot.
On the herb front, we are all fully immersed in the use of Parsley, Basil, Oregano, Thyme and Rosemary. I honestly couldn’t live without these 5. Even in the dead of Winter (what an accurate pun), I keep a pot of Basil on my kitchen window sill, partly as a indespensible reminder that life really still does exist, but always to enhance, such as in an omelet or salad or such. But, beyond the big 5, using what may be considered to be the second-tier selections – like, tarragon, chervil, dill, sage, the ever-controversial cilantro (love it or hate it), expand the possibilities so widely, in your garden and in your creations. Trying these herbs in a sweet confection can bring unexpected and brightening results – and adding a hint to many a recipe can produce delightful surprises.
Using spices, for me my favorite is nutmeg, can also be as indispensable in this way.
Other favorite notes of mine include almond extract, the zest of a lemon, lime or orange, and some other pantry staples such as almonds and toasted coconut (see below).
Lemon Verbena thriving in a south window
Yesterday, I took advantage of the 3 Lemon Verbena plants I scoffed up at The Farm and gave a place of honor to on my windowsill about a month ago. After baking the scones shown above, I took a tour of the garden center and did some planting – replacing a couple of roses that didn’t make it and adding a few new perennials. I eyed the herb section in anticipation of adding my full-blown collection, along with the lettuce crop to the patio pots. A new flat of Everlasting Strawberries to replace the pot that suffered Winter kill was toted home as well.
It is incredibly uplifting to have scanned more or less a complete array of summer herbs – and yet, I know that the oh-so-delicate scent of Lemon Verbena holds a very special place in my heart, ever since my trip to Positano two years ago in early May (can you tell I’m homesick?) You can read about it here: https://kitchen-inspirational.com/2014/06/12/le-scone-de-la-sirenuse/ or in my other posts about Positano.
It may be easy to overlook this very delicate scent, but I will never again, as one inhale will instantly transport me back to the color-filled paradise on the terrace there.
Yesterday was a great day for baking scones – as evidenced here. While many palates may not even decipher the origin of this particular background note, its absence would be apparent.
Mixed Berry Scones with Lemon Verbena
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 tsp freshly grated nutmeg
zest of 1/2 large lemon
1 large stem lemon verbena, snipped
1 stick unsalted butter, cold, cut into small pieces
1/2 cup buttermilk
1/4 cup plain Greek yogurt
2 eggs
1/2 tsp almond extract
zest of one half lemon with 2 tblsp sugar – work the zest into the sugar with your fingertips – releasing the essential oils
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, whir together the flour, baking powder, salt, nutmeg, sugar, lemon zest and lemon verbena. Add the butter and pulse 8-9 times or until the butter pieces resemble small peas. Move the contents to a low wide bowl.
In a measuring cup, whisk together the eggs, buttermilk, almond extract and yogurt. Pour the mixture into the center of the dry ingredients. Working with a dough scraper, gently begin to work the dry ingredients into the wet. When the mixture begins to hold together, add the fruit. Gently work this into the dough, just until it holds together. Knead the mixture with your hands to finish. Move the dough to the prepared baking sheet and pat into a round that is 1 1/4″ high. Cut the disk into 9 scones with a dough scraper. Brush with heavy cream. Sprinkle with the lemon sugar. Bake for 20 minutes or until the scones are well-browned and puffed. Remove from oven , separate the scones with a serrated knife, return to the oven for 2 minutes, and serve immediately.
So, enjoy experimenting with background notes – the possibilities are endless. You will find that some ideas work out better than others. Can you really go wrong here? If it is pleasing to your palate, it works! Trying out all sorts of possibilities can be tons of fun – and this just may be the best season to begin. As herbs and produce come into the market, you will find an amazing array of ingredients to play with. Have a beautiful day!
today’s offering incorporates toasted coconut and almonds to complement delicate fresh mango! Just sub in a generous cup of chopped fresh mango, 1/2 cup toasted coconut and a couple of handfuls of crushed sliced almonds in for the strawberries and blueberries above!