coconut-ginger scones/lime-ginger curd •

I love my little darlings. I am sure you all know that. But let’s face it—they cost. A lot. Even if you are conservative with the frivolous funds you throw their way, they will drain every cent from you. And they are worth every cent. Where am I going with this rambling? Diva from The Sugar Bar is hosting an event called Beauty and the Feast. The challenge is to pick a cosmetic/beauty/body etc. product that has either a name that is food-related or has food-related ingredients. You are to create a dish inspired by your product, then post about it. Back to the children. You see, if I have any frivolous funds left over from the children picking me bare, I do not buy beauty products. I would rather spend it on something special to cook with (vanilla beans, spices, or even alcohol) instead of beauty products or cosmetics. So I pick up generic products that do the job. And you know what? Generics are boring. My darlings, though, think nothing of taking my money and buying beauty products with it. So I raided their products for this challenge. In my rummaging, I ran across a small bottle of Burt’s Bees Citrus and Ginger Root Body Wash. It smells divine. Hmm, maybe they are on to something here. Listed in the ingredients (a moment, please, while I find my reading glasses)is coconut oil, ginger root oil, lemon oil, lime oil, and honey among many other items. The following is my inspiration. The scones baked up moist, flaky and delectable with the hint of ginger. The curd has a very zesty zing. Both recipes are definitely keepers!

Coconut-Ginger Scones •

Preheat oven to 425 degrees.

In a large mixing bowl combine:

2 cups unbleached white flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup desiccated coconut

Stir this with a fork to mix well. Then add:

3/4 cup golden raisins

In a small mixing bowl combine:

1 cup heavy cream

1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)

1/4 cup honey

1 tablespoon grated ginger root

Set aside for top of dough:

3 tablespoons butter, melted

2 tablespoons sugar

1/4 cup chopped toasted almonds

1/4 cup desiccated coconut

Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar, chopped almonds and coconut mixture on tops. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges. Serve with Lime-ginger curd.

Lime-Ginger Curd •

3/4 cup butter

1 cup fresh squeezed lime juice

1 cup sugar

1/4 cup fresh squeezed lemon juice

1 tablespoon ginger liquid (liquid obtained from grated ginger root that has been pressed in a sieve)

6 eggs

In a small saucepan over medium heat, combine butter, lime juice, sugar, lemon juice, and ginger liquid. Stir constantly (do NOT boil) until very hot and thickened slightly. Remove from heat and cool for at least 20 minutes. Meanwhile, with an electric mixer, beat eggs until thick and creamy. Add the juice mixture to the eggs, beating until combined. Put mixture back into saucepan and stir (over low heat) until very hot and thickened. Do NOT boil. Remove from heat and pour into jars (strain if you want). Keep refrigerated. Makes approximately 4 to 4-1/2 cups.

See here for original recipe without okara.