I bid farewell to The Texan New Yorker today, and we couldn’t be going out with a better recipe. I have truly loved my time and space here, and I have loved all of you, regular readers and passers-by. It’s been a wonderful bike with training wheels, a place where I’ve made countless mistakes, tried things on and taken them back off only to try something else on to see what works best. I’m so appreciative of your patience and involvement. I’m proud of the work here, and I’m fine that it’s run its course. I’m ready to try something new, and this site has been invaluable in helping me clarify what I really want out of this thing we call blogging.
I feel like I went into Texan New Yorker trying to play by the rules, trying to decipher the oh-so-fickle SEO gods, the ever-changing Pinterest algorithms, and letting my inner First Born People Pleaser run the show, always trying to guess what would get the most hits, the most shares, the most everything. I don’t say this to complain, but it can get exhausting, doing things that way.
I’ve felt like I haven’t really shown my real self in some ways, I’ve felt rather buttoned-up, the fear of offending people or losing subscribers taking center stage at times. Much of the new blog is about letting myself off that leash, finally – both with the cooking and the writing. These days, it’s not a given that a food blog, even a good food blog, will earn you big bucks, so you might as well have as much fun with it as possible.
The new site will simply be things I like to cook, to eat, and to talk about. My hope is that you will like them too.
Without further ado, please follow me over to:
I hope you will love it as much as I already do. (And please bear with me as we’re still working out a few last-minute bugs :/)
These scones are amazing, SO much better than actual Bloody Mary’s. Sorry, I’ve tried, I just don’t like the drink… Enjoy!
Source: slightly tweaked from Ovenly by Agatha Kulaga and Erin Patinkin
3 cups all-purpose flour
1 tbs granulated sugar
1 ½ tbs baking powder
1 tsp kosher salt
1 tsp sweet paprika
¾ tsp ground fennel
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp garlic powder
8 tbs unsalted butter, very cold, cut into small pieces
2 small plum tomatoes, chopped into small pieces, liquid and seeds removed
½ cup oil-packed sun-dried tomatoes, pureed (you should have about ¼ cup puree)
2 tbs Worcestershire sauce
2 ½ tbs prepared horseradish, divided
2 tbs Tabasco
1 ¼ cups plus 2 tbs chilled heavy cream, plus more for brushing, divided
Crushed red pepper flakes and celery salt, for garnish
Other typical (or atypical!) Bloody Mary garnishes of your choice: cornichons, olives, pearled onions, beef jerky pieces, celery pieces, caperberries… whatever your imagination desires!
Preheat your oven to 425 F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, paprika, fennel, black pepper, cayenne, and garlic powder. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal and you can see some chunks of butter about the size of peas. Using a spoon or your hands, mix the chopped plum tomatoes into the flour-butter mixture.
In a separate bowl or liquid measuring cup, whisk together the sun-dried tomato puree, Worcestershire, 2 tbs horseradish, and Tabasco into 1 ¼ cup of the chilled heavy cream. Stir the cream mixture into the flour mixture until it begins to come together. Once it is mostly together and you only have a few straggly crumbs and bits of flour, quickly knead the dough with your hands until it just comes together, no more than a minute.
Lightly flour a cutting board and transfer the dough. Pat the dough into a circle or rectangle about 1-2 inches high. Cut into 8 equal pieces (they can be squares or triangles).
Line a baking sheet with parchment paper or a silpat and transfer the scones, keeping them pretty close together.
Mix the remaining cup of heavy cream with the remaining 2 tbs horseradish. Use a pastry brush to brush each scone with the cream, then top each with a few red pepper flakes and a generous sprinkling of celery salt.
Bake 18-20 minutes, or until the tops are golden brown.
While they are baking go crazy with the garnishes of your choice. Simply “skewer” them on toothpicks. Once the scones are cooled completely, stick the toothpick garnishes in each one and serve.