Maple Oatmeal Scones | Image: Laura Messersmith — **Maple Oatmeal Scones** | Image: *Laura Messersmith*

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Feature Flavor”

The Set-up: Ina is creating recipes for a shoot in New York that highlight specific ingredients.

The Menu: Butternut Squash Soup with Curry Condiments, Maple Oatmeal Scones, Lemon Pasta with Roasted Shrimp

0:52 – As always, Ina is on a quest for more flavor – this time she’s jazzing up Butternut Squash Soup with Curry Condiments and a little extra spice.

1:07 – Oooh, yum instead of just plain butternut squash Ina is roasting the vegetables with apples and onions too.

2:26 – Interesting, I’m devoted to my Blendtec, but Ina says she likes to use the food processor for pureeing; I suppose it depends on what texture you’re seeking.

3:30 – Ina says when she’s participating in a photo shoot she wants the food to be the real thing, not something painted up just to look good. We agree 100% - no tricks around here, just delicious food.

4:38 – Now for the curry powder, and since the blend from brand to brand varies Ina recommends trying a few until you find the one you like. She’s so conscientious!

5:10 – Hmmm, I’ve eaten a fair amount of curries, but I’ve never seen banana as a condiment or ingredient, but Ina seems to like the combination.

6:03 – Ina said she’s working with Quentin Bacon (photographer), Cyd McDowell (food stylist), and Philippa Brathwaite (prop stylist) on this shoot, so naturally I had to pause the recording to go follow all of them on Instagram.

7:22 – Over to NYC where the team is set up in a studio with everyone buzzing around cooking, choosing just the right cutting board, and spooning soup into rustic bowls. So. much. fun.

10:14 – Back to Ina to retest a classic Barefoot Contessa recipe: Maple Oatmeal Scones which she says is inspired by memories of oatmeal with maple syrup.

11:29 – Looks like even with the maple syrup these scones will still be relatively savory, not much sugar is going into the dough. Butter is another story….

12:35 – Ina and I are so on the same page when it comes to mixing in liquid measuring cups, which is a pro stance. Why dirty another bowl?

13:01 – Man, I love Ina. She tells a quick story about getting a call from The New York Times inquiring about whether Barefoot Contessa had scones other than plain. Her answer (a small fib): “Oh, yes. We make cranberry, apple, maple oatmeal, etc.” And then, had to spend the next week actually figuring out more flavors.

13:16 – Reminds me of Winston in Ghostbusters, “Ray, when someone asks you if you’re a god, you say: YES!”

14:44 – While the scones are in the oven it’s time to mix up a maple syrup-based glaze to drizzle over the top.

15:37 – A quick visit to the photo studio where the team has decided a simple basket lined with a red napkin is the way to go for these scones.

19:40 – Recipe number three for the article is Lemon Pasta with Roasted Shrimp and I have to agree that boiling shrimp is no longer something I’m interested in doing!

20:58 – The timing on this recipe is perfect, the shrimp take just 6-8 minutes in the oven and cappellini is a really quick-cooking pasta.

21:32 – A double hit of lemon for this sauce, both zest and juice, just the way we like it! Reminds me of a similar recipe I made last summer that includes tomatoes too.

22:43 – Styling nerd moment, I just realized that Ina has done both plated, process and vessel shots. How well rounded!

23:21 – Both Ina and the shoot team are reaping the perks of working with good food: good eating once the shot is captured!

26:15 – On to a little Ask Ina action which is all about flavor today (surprise!) First question: Marcy wants to know how to store parmigiano reggiano so that it doesn’t go bad? Ina says she divides a large piece in two, wraps them both in plastic, and keeps one in the freezer until she needs it.

27:24 – Janice doesn’t like cilantro and needs a substitution. Ina’s with her (not a fan) and says she either leaves it out, or replaces with fresh parsley.

28:36 – Tom is hoping for a great and easy marinade recipe. Ina suggests this Chicken Marinade and recommends reserving half the marinade (no contact with the raw meat) to pour over the chicken after it’s cooked as a double hit.

29:58 – The last message is from the photo studio where everyone is tucking in to soup, pasta, and scones. Ina sees the finished results of the photos (gorgeous) but decides that next time she wants to be in on the fun in person!

Final Thoughts:
Amazing how just a small change like adding a second type of flour, or roasting can amp up the flavor.

Now that I’ve been reminded of my shrimp & pasta recipe, I’m craving it!

Wonder if the photo studio team (or Ina) need an extra pair of hands….?

Lessons Learned:
I admit, I have made scones before on more than one occasion (see here and here along with some blueberry scones that didn’t make the blog for some reason), but Maple Oatmeal Scones were my first attempt with a plain scone, ie. one that doesn’t have fresh or dried fruit mixed in. I will say that if you’re a scone beginner it is easier when you don’t have to worry about bruising and smushing tender strawberries or trying to ensure even distribution of dried cranberries.

Very Cold Ingredients – As I’ve seen better and better results from keeping the ingredients cold I’ve become more conscientious about maintaining a cool temperature throughout the process. I’d recommend leaving everything in the refrigerator until the last minute and popping the bowl with the butter/flours mixture in to chill while you’re measuring and mixing the buttermilk/egg/maple mixture. Side Note: I’ve now taken to mixing dough with a fork and folding the ingredients together, which I think really helps to keep a light texture and prevent over mixing.

Very Cold Equipment – Call me crazy, but I’ve also started putting my baking sheets in the freezer while I mix scone and biscuit dough. They get really chilled and keep the finished scones cool while I portion the remaining dough.

Flavor – The depth of the oats and whole wheat flour lends a lovely mellow flavor that’s very lightly sweet (depending on how heavy-handed you are with the glaze.) However, even with a really high quality syrup the maple flavor doesn't come through as much as I'd like. I'm thinking about fiddling with the recipe a bit to include some granulated maple sugar (PS: Merle Maple is my mom's family's maple syrup company!) or maybe maple extract to punch up the mapley-ness. To counter balance some of the sweetness I also added just a light sprinkle of flaked sea salt to some of the scones and really loved the addition.

Portions/Yield – I could tell from the ingredient amounts and the approximate yield that this recipe as written makes a very large batch. Perfect if you’re having a big group or if the scone is meant to be a substantial element to a meal. I wanted something more moderate, so I cut the ingredients in half and still was able to yield 16 medium-sized triangular scones (4-5 bites.) Something to keep in mind!

Small Kitchen Friendly?
Yes, totally. As always, I skip the stand mixer when I can - it's just too heavy to haul out! Instead, I used a large mixing bowl, a pastry cutter, and a table fork to mix the dough instead. I also used two rimmed baking sheets, a 1-cup liquid measuring cup, dry measuring cups and spoons, a rolling pin, a bench scraper (a chef’s knife will sub too), and parchment paper.

The Verdict:
I’ve had my eye on Maple Oatmeal Scones, but it wasn’t until we were invited to a Halloween brunch party (thanks Alex!) that I found the perfect opportunity. I’ll speak for myself and say that once Mike and I did a little quality control check it was tempting to stay home and stuff ourselves with scones.… Alex’s friends seemed to enjoy them too and I can say with great confidence that unless you just don’t like maple that these will quickly become one of your favorites. Light in texture, surprisingly delicate in flavor, so flipping good.

Breakfast Ricotta with Berries & Maple Syrup | Image: Laura Messersmith — **Breakfast Ricotta with Berries & Maple Syrup** | Image: *Laura Messersmith*

Episode: “Cocktails and Cookies”

The Set-up: Ina and her friends are shaking up cocktails and baking up cookies today.

The Menu: Breakfast Ricotta with Berries & Maple Syrup, Jalapeno Cheddar Crackers, Blood Orange Cosmopolitans, Whole Wheat & Peanut Butter Dog Biscuits

0:44 – We’re chilling with Rob Marshall and John DeLuca again (remember them from this episode?)

1:17 – While the guys are out on the beach walking their dog Gilly, Ina is whipping up some Breakfast Ricotta with Berries & Maple Syrup.

2:23 – Ina prepped the ricotta ahead of time since it needs a little while to strain, but we get a re-cap of the process.

3:08 – She’s really not messing around with this breakfast, the ricotta gets a topping of maple syrup toasted almonds, fresh berries, and a slice of brioche.

4:31 – While Ina plates the ricotta she clues us in on how cool and successful Rob and John are – their movies include Chicago, Nine, and Into the Woods.

5:44 – Breakfast is served while they scheme their plans for the rest of the day – one of which involves a wicker picnic hamper full of boozy cocktail ingredients. Well played, guys.

8:12 – Time for the cookie part of the show and it turns out that the “cookies” are actually special Whole Wheat & Peanut Butter Dog Biscuits for Gilly. One lucky dog to be sure.

9:25 – Aaannd, here’s why I love Ina. Her favorite descriptor for a messy plate is a ‘dog’s breakfast’ and now she jokes they’re “finally making [one].”

10:40 – Ina takes even dog biscuits seriously and these were overwhelmingly selected by dogs the clear winner in a blind taste test vs. boxed cookies. I guess I should make some for Maddie soon…?

11:37 – Uh-oh, the guys’ dough looks better than Ina’s and she’s getting competitive. Do not try to joke her down on her own show!

12:49 – A pause in the action for a moment to clean up, and I suspect they may have taken a nip of the cocktails already because this is an epic mess and they’re giggling like 14 year old girls. Yeah, I’m jealous too.

13:11 – Seriously, they’re sword-fighting with the rolling pins now. Who else thinks a food fight is about to break out?

14:06 Ina is too crafty, she’s cutting the dough out in bone shapes, egg washing them, and sprinkling the tops with oatmeal.

18:22 – Onward to cookies for human beings in the form of Jalapeno Cheddar Crackers and they actually are almost the same process as the biscuits.

19:50 – Ina explains to Rob and John that jalapeño peppers are very hot, especially if you leave in the seeds and ribs/membranes.

20:43 – John reveals an aptitude for rolling dough into logs and it’s jokingly suggested that he may have been a bread baker in an earlier career.

21:15 – A little Knife Skills 101: saw the blade back and forth to let the edge do the work, rather than just pressing straight down.

22:57 – Prepare yourself for the most adorable taste test ever as Gilly gets a first bite of her dog cookies.

23:14 – Now there are treats for the humans as the crackers come out of the oven They really do look crunchy and golden, mmmm.

26:26 – The booze hamper has been unpacked and Step 1 of Blood Orange Cosmopolitans is to “measure 2 cups of vodka, and you’re done!”

27:43 – Followed by another cup of Cointreau, and after that just 2 cups of blood orange juice and 1/2 cup lime juice. Which means someone is going to nap under a table later.

28:35 – Next Rob whips out the most massive cocktail shaker I’ve ever seen, which Ina immediately claims as the perfect size for the number of cocktails she needs. I bet that thing holds 2 liters, easily.

29:49 – The blood orange cosmos are a gorgeous color, like a Lilly Pulitzer pink went clubbing in neon. It’s 5 o’clock somewhere….

Final Thoughts:
Maddie rarely benefits from my cooking efforts, perhaps a little love of the home-baked variety is in order?

I love the idea of making a pitcher of drinks ahead of time just shake with ice and no need to measure them out one at a time. Brilliant!

Don’t try to tell me that there was no off-camera sampling of those cosmos.

Lessons Learned:
I’ve made a savory version of Ina’s homemade ricotta cheese before, but I was intrigued by the idea of having a sweeter Breakfast Ricotta with Berries & Maple Syrup version for a morning meal. I also couldn’t resist the lure of almonds candied with maple syrup, especially maple syrup crafted by Merle Maple Farms (a company that's been run by family members on my mom's side for more than a century) and so here we are.

Ricotta Cooking – This seems intimidating until you’ve done it a time or two. I’d recommend using a larger pot than you think you’ll need. The milk/cream mixture needs room to bubble up, giving it space to do so means it won’t be all over your stove. Second, milk goes from zero to sixty when it’s coming to a boil, so watch like a hawk as soon as you see the first small bubbles form. Third, after the vinegar is added the mixture does look pretty terrifying, but trust the process – it works!

Ricotta Straining – I’d highly recommend setting-up the cheese cloth, sieve, and straining bowl before you start. Again, use a larger set than you think you’ll need – it’s far better to have extra space.

Maple Syrup & Almonds – As with the boiling milk, the almonds bear watching while they’re toasting in the pan. Mine turned golden brown after about 3 minutes. Something else to note: the maple syrup bubbles up quite a bit when it hits the hot pan (I used the Grade A Medium Amber in case you're curious), not to overflowing but more than I expected!

Small Kitchen Friendly?
Yes, especially because this recipe comes together in stages. For the ricotta I used a large sauce pan (4 quart), large fine-mesh sieve, liquid measuring cup, rubber spatula, large bowl, and cheese cloth. To make the toppings and finish seasoning the ricotta I used a small sauté pan, large bowl, measuring spoons, a small cutting board and a paring knife.

The Verdict:
For me, Breakfast Ricotta with Berries & Maple Syrup walks that line between sweet but not too sweet perfectly. The honey and vanilla push the ricotta toward mascarpone in flavor – slightly sweet, but still a hint of mild, creamy cheese – an excellent back drop for bright berries. The true revelation though: those toasty, nutty, rich maple almonds. OMG. Borderline an ice cream topping, but in small doses they’re the perfect note of indulgence. I naturally gravitate toward anything you’d typically put syrup on, but if you’re more of an omelet person like Mike, I’d skip this one.