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Maria Provenzano - Christmas High Tea

Maria Provenzano - Christmas High Tea

Maria Provenzano was inspired by the new original Hallmark Channel movie “Christmas at the Plaza” to create a pastry perfect for High Tea.
CRANBERRY CURD:
  • 12 oz fresh cranberries (frozen can work as well)
  • 3/4 cup water
  • 3 egg yolks, room temperature
  • 1 whole egg, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter cut into small cubes
  • 1/2 teaspoon vanilla extract
  • Fresh orange zest; optional
GINGERBREAD SCONES:
  • 1 1/2 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup cold unsalted butter; cut into cubes
  • 1/2 cup half and half (or whole milk works too)
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
Icing:
  • 1 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons half and half or milk

DIRECTIONS


CRANBERRY CURD:


1. Combine the cranberries and water in a small saucepan over medium heat


2. Cook until the cranberries pop and the liquid bubbles


3. Use a spatula to smash and break up the berries


4. Once the berries have all popped, remove from heat


5. Press the cranberries through a strainer into another bowl


6. Be sure to scrape all of the puree on the underside of the strainer into the bowl as well


7. Pour the cranberry puree back into the saucepan and set aside for a moment


8. Whisk the egg yolks and egg together until combined


9. While whisking, pour in the sugars and whisk until a lighter in color


10. Whisk a small amount of the cranberry puree into the egg mixture to temper the eggs


11. Add the egg mixture to the cranberry puree in the saucepan, and continue whisking until well incorporated


12. Place over medium heat, whisking constantly, until the mixture thickens and can coat the back of a wooden spoon, about 8-10 minutes


13. Remove the pan from the heat, and stir in the butter, one tablespoon at a time.


14. Strain, again, into a bowl to remove any lumps that may have been created


15. Cover surface with plastic wrap and chill in the refrigerator for at least one hour or pour into glass jars and allow to cool, then refrigerate


GINGERBREAD SCONES:


1. Place the flour, oatmeal, sugar, baking powder, salt, and pumpkin pie spice in bowl of a food processor. Pulse to combine


2. Place the butter in the mixer. Pulse to combine; mixture will like a bit like sand


3. In a separate bowl (i like using a measuring cup for wet ingredients) combine the half and half, vanilla, and molasses


4. With the mixture running pour in the wet ingredients. Combine until just mixed in


5. Remove the dough from the processor and place on a lightly floured surface. Use your hands to form a large flat disk with the dough about a half inch to an inch thick. Use a knife to cut the dough in half one way and the opposite way, this will make four large pieces. Then cut each of the pieces in half... This will look like a pizza!


6. Place each piece on a baking sheet lined with parchment paper


7. Place the baking sheet in the fridge for about 15 minutes


8. Preheat your oven to 375 degrees


9. Place the scones on the baking sheet into the oven and bake for 15-20 minutes


10. Allow to cool on a cooling rack


11. Meanwhile make the icing. Measure the powdered sugar into a bowl. Pour in the vanilla and milk while whisking to combine


12. Once thoroughly mixed pour the icing into the corner of a small ziplock back


13. Cut the tip of the corner of the bag and drizzle the icing over the cooled scones


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