Before there was the cronut, there was the scuffin. Necessity was the mother of invention.

Some five years ago, Frog Hollow Farm began to make frozen purées from fruit that wasn’t cosmetically attractive enough to sell to consumers. They then set about creating products from the purées, and the winner was the scuffin.

What sounds like a cross between a scone and a muffin is actually a triple hybrid, which includes the center of a jelly donut— substituting conserve, jam or preserve for the jelly. (Here are the differences between jelly, jam, conserve, etc.)

A hearty, sconelike dough formed into a muffin shape, a scuffin is more dense than a muffin, with a texture that goes from a crisp exterior and crumbly scone interior to center of smooth fruit filling, made from the purée. It eliminates the need to choose between a scone and a muffin. They can be breakfast bread, snack or dessert.

Served at the Frog Hollow Café in San Fransicso’s Ferry Building, the scuffin was an instant hit. The whole grain flour and flaxseeds, add healthful elements and a nuttiness that pairs well with the jam.

RECIPE: SCUFFINS

Ingredients For 12 Scuffins

1. PREHEAT oven to 350°F. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size 12-cup muffin tin (3-1/2-ounce-capacity). Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

2. COMBINE dry ingredients in a mixing bowl. Melt the remaining 4 tablespoons of butter, add to the dry ingredients and mix with a fork until just combined.

3. WHISK together the egg, milk and cream in another bowl. Add to the dry ingredients and mix to combine (the dough will be quite sticky).

4. RESERVING about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press the dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.

6. BAKE 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.

Variations

September 21st is National Pecan Cookie Day and June 23rd is National Pecan Sandy day, probably the most popular pecan cookie, modeled after the French sablé.

A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the texture of the cookies.

The cookies originated in the Normandy region of France and are a very popular tea cookie. Common variations include chocolate and lemon sablés.

In some sandy recipes, the dough is lighter than traditional dense, buttery shortbread. A pecan sandy is simply the shortbread with chopped pecans added to the dough, or a pecan half embellishment on the top of the cookie.

This recipe is courtesy Taste Of Home. Prep time is 10 minutes, total time is 55 minutes.

Ingredients For 18 Cookies

 
Preparation

1. PREHEAT the oven to 350°F. Grease a baking sheet.

2. CREAM in a bowl the butter and sugar; stir in the vanilla. Add the flour and mix on low until well blended. Stir in the pecans; mix well. Chill for 30 minutes.

3. ROLL into 1-inch balls and place on a baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
 
 
CHECK OUT THE DIFFERENT TYPES OF COOKIES IN OUR COOKIE GLOSSARY.
  

September 15th is National Cheese Toast Day, consisting simply of toasted bread topped with cheese and then grilled or broiled until the cheese is melted and bubbly. It can also refer to a grilled cheese sandwich made in a sandwich press, known as a toastie in the U.K.*.

While a basic version is just bread, cheese, and heat, popular variations include adding ingredients like butter, herbs, onions, or sauces.

So instead, try this tasty brunch recipe Wisconsin Cheese. It’s both sweet and savory: cheese with the sweet notes of conventional French toast.

The recipe uses Havarti from Wisconsin, but you can substitute another cheese of choice. Suggestions: Mozzarella, Monterey Jack, Tilsit or for a stronger flavor, Muenster, Port du Salut or Reblochon. (Check out our Cheese Glossary.)

> The different types of cheese: a photo glossary.

> The history of cheese.

> The history of French toast.

> The history of the grilled cheese sandwich.

> The year’s 30 cheese holidays.
 
 
RECIPE: CHEESE STUFFED FRENCH TOAST

Ingredients

 
Preparation

1. PREHEAT oven to 350°F.

2. ARRANGE half of bread cubes in lightly buttered 13x9x2-inch baking pan. Top evenly with Havarti; top with remaining bread cubes.

3. WHISK together the eggs, milk, sugar, 1 teaspoon cinnamon, butter and maple syrup in large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Sprinkle the remaining cinnamon over the top. Cover baking pan with foil.

4. BAKE for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

5. MAKE the sauce. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve over the French toast or on the side.
 
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*Cheese toastie is the British term for a grilled cheese sandwich, though the term can also refer to a cheese-filled sandwich made in a toaster oven or a sandwich press (the latter a method that compresses the sandwich significantly). The classic American grilled cheese is buttered on the outside and fried in a skillet until crispy, with the cheese melted and gooey.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[2] Simple cheese toast: grated cheese atop toast, melted and browned (photo © Scott Eckersley | Unsplash).

[3] Fancy cheese toast: Cut squares of focaccia, melt/brown shaved or grated cheese on top, and decorate with strips of cheese melted ever so slightly. Accent with a bit of sage, basil, or other fresh herb (photo © Deepthi Clicks | Unsplash).

It all means “delicious,” says Hannah Kaminsky.

Traditionally served as a first course of a special meal, this squab pie with flaky, crêpe-like dough is more often made with chicken these days. Fish, offal and vegetarian recipes are also made.

In traditional recipes, the meat is slow-cooked in broth and spices, then shredded and layered in the pastry with toasted and ground almonds, cinnamon and sugar.

“I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi,” says Hannah. “So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself.”

Looking for a vegan substitute, she turned to chickpeas, noting:

“Humbly, I must admit, it does work, tempering the hot, bold and intense spices without turning the pastry into a dessert. Though it could still taste equally delicious without the sugar, for those as hesitant as myself, I must urge you to just give it a shot.”
 
RECIPE: CHICKPEA PASTILLA

Ingredients For 3-4 Servings

1. PREHEAT Preheat oven to 425°F. Lightly grease a 6-inch round springform pan.

2. HEAT 1 tablespoon of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8-10 minutes while stirring frequently, until lightly golden and aromatic. Add the ground cumin, coriander, ginger, cinnamon, black pepper and cayenne, cooking for a minute or two longer to gently toast the spices.

3. ADD the drained chickpeas and almond meal, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from the heat and let cool for 15 minutes before proceeding.

4. LAY 1 sheet of phyllo across the bottom of the prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles. Repeat this process so that you end up with 4-5 sheets lining the pan, covering the sides completely.

This baklava, made in a star-shaped cup, shows the numerous layers of phyllo dough. Photo courtesy Wikimedia.

6. COVER the filling with another sheet of phyllo, brush with olive oil and repeat the same process as before, ending up with another 4-5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can. Give it a final brush of olive oil before sliding it into the oven.

7. BAKE for 15-18 minutes, keeping a close eye on the pie until it is golden brown (it cooks quickly at this high temperature). Let cool for 5 minutes before unmolding. Sift a fine dusting of confectioner’s sugar on top right before serving.

THE HISTORY OF PHYLLO DOUGH

Phyllo (FEE-low), fillo or filo is the traditional dough of the Greek, Middle Eastern and Balkan cuisines. It is used for pastries from the sweet, like baklava (with honey and nuts) to the savory, like spanakopita (spinach and feta).

Phyllo means “leaf” in Greek, and refers to the many tissue-thin leaves (so thin you can read through them) of unleavened flour sheets that comprise the dough. The paper-thin layers are separated by a thin film of butter.

The earliest form of the dough was made in the 8th century B.C.E. in northern Mesopotamia, when the Assyrians made an early version of baklava, layering very thin pieces of dough with nuts and honey, and baking them in wood-burning ovens.

The practice of stretching raw dough into paper-thin sheets is believed to have evolved in the kitchens of the Topkapi Palace in Istanbul, based on Central Asian prototypes.

Greek seamen brought the concept home, and Athenian bakers created phyllo, the leaf-thin layers of dough, as early as the 3rd century B.C.E. Given the labor required, it was served in wealthy Greek households for special occasions.

The dough (flour, water, oil and white vinegar) was made by gently rolling, stretching or pressing into the ultra-thin sheets. This takes time and skill, requiring progressive rolling and stretching into a single thin and very large sheet. A very large table and a long roller are required, with continous flouring between layers to prevent tearing.

Machines for producing phyllo pastry were perfected in the 1970s. Today, phyllo is made by machine and available in the freezer section of most food stores, or fresh in some specialty markets.

In preparation for baking, the dough is brushed with butter or oil; it must be worked with quickly as it dries with exposure to air. It can be cut into sheets and layered in a tin, cut into individual rolls or rolled up as one large roll.

In any form, it is delicious!
  

When you want to serve something impressive and unexpected at your next dinner party or cocktail party, consider a savory cheesecake.

Instead of sugar and vanilla, it calls for herbs, salt and savory components—cheeses such as blue cheese or Gruyère and additions like seafood and vegetables.

Cut small wedges—this is a rich starter! Serve with toast points, baguette slices or crackers and decorate the plate with appropriate cheese accompaniments—nuts, and grapes, for example. Add a touches of color with fresh green herbs or red grape tomatoes or peppadews.

You can also the whole cheesecake at a party, on a tray with crackers.

Bake the cheesecake the night before and take it out of the refrigerator an hour before serving to allow the cheesecake to reach room temperature. In addition to the recipe below, here are four more savory cheesecake recipes, including Tuna (you can substitute smoked salmon), Gruyère & Lobster, Provolone & Corn and No-Bake Basil Cheesecake. All are courtesy of the Wisconsin Milk Marketing Board.

For a perfect cocktail pairing, serve this cheesecake with a Vodka Martini With Buttermilk Blue Stuffed Olives. For a first course, look for a big white wine: either a sweet white (like a Sauternes or a late harvest Vouvray) or Chardonnay (if your budget permits, a Puligny-Montrachet). Another interesting match would be a ruby Port (save the vintage Ports for the end of dinner).

This recipe was created by Wisconsin chef Mindy Segal, who used Hook’s Wisconsin Blue Cheese and garnished the dish with sweet components: Port Wine Poached Pears, Port Caramel And Candied Walnuts. You can keep it all savory with a lightly dressed salad or any garnish you choose.

And remember: the better the blue cheese, the better the cheesecake.

Ingredients For 6-8 Servings

For The Poached Pears

 
For The Sugared Walnuts

 
For The Caramel

1. MAKE the poached pears. In a heavy sauce pan, combine all ingredients except the pears; bring to a boil and cook until reduced by a quarter. Meanwhile, peel the pears and add the peels to the poaching liquid. Cut the pears in half and core. Strain the poaching liquid and add the pears. Bring to a simmer and poach the pears until tender. Place the pears and liquid in opaque container. Cover with plastic and let stand at room temperature overnight. Reserve 1 cup of the poaching liquid for the Port caramel.

2. MAKE the sugared walnuts. Heat the oven to 350°F. Line a baking sheet with parchment paper. In small bowl, mix all ingredients except the walnuts. Add the walnuts and stir to coat. Spread in single layer on the baking sheet. Bake 12 to 15 minutes or until golden brown. Break into pieces. Set aside.

3. MAKE the cheesecake. Heat the oven to 250°F. Spray an 8-inch spring form pan with cooking spray. Line the bottom with parchment paper; spray again. In large bowl, beat the cream cheese until smooth. Add the blue cheese; beat until creamy. Add the eggs one at a time, beating well after each addition. Scrape the bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour the batter into the pan. Bake 40 to 45 minutes or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

4. MAKE the Port caramel. In heavy sauce pot, combine 1 cup sugar and the corn syrup. Bring to a boil, stirring until the sugar is dissolved. Cook at a slow rolling boil until dark amber. In another pot, bring the cream and reserved poaching liquid just to a boil; keep warm. When the sugar is amber, add the remaining sugar, 1/4 cup at a time, mixing well after each addition. Stir in the cream mixture slowly, allowing the mixture to reduce after each addition. Cook until the consistency of a thick syrup, stirring frequently, about 10 minutes. Season with salt and pepper.

5. SERVE. Cut the cheesecake into wedges. Serve on plate with some of the poached pear, Port wine caramel and sugared walnuts, or garnishes of choice.