After an awe-inspiring ‘Erik Bruhn Experience‘ I have returned to Copenhagen with a renewed appreciation for my career and a wee bit of jet lag. Nonetheless, it’s time to unpack my tutu and trade flowers for fire. As we ready ourselves for this friday’s premiere of A Folk Tale, the Opera is buzzing with mystical anticipation. After coming home for a comforting bowl of Pumpkin Apple Soup & a savory Scone, I smiled when receiving these pictures of a recent stage call; sent from my number one dance photographer and friend, David Amzallag.
Sometimes all you need is a bowl of comfort, a bite of delight and a captured memory to ease post travel/performance excitement.
First into the oven, my very own recipe for Dried Fruit & Coriander Scones ~ a new favorite blend of sweet and savory flavors that battle beautifully for attention on your palate.
A scene from A FolkTale, Act One: Pictured here as an “Elverpiger”, roughly translated, Elf Girl.
What warms your heart & home more than a fragrant, simmering bowl of Pumpkin Apple Soup? This chunky adaptation was inspired by a recipe from Cooking Light.
After a couple anticipated nights of sleep undisturbed by counts or choreography, I have digested my whirlwind trip to Toronto & have all my Scones in a row.
Now it’s back to life as an American in Denmark…daily discoveries of my passions, pursuits, delights & discoveries as a dancer & Petite Épicurienne…
Stay tuned for more updates, photos and details on the Erik Bruhn Prize to come…
Sleep, Scones & Stages~ p.e.
Recipes to Tempt your Talent:
Pumpkin Apple Soup:
2 small ‘pie pumpkins’ (or any squash of your selection) peeled, de-seeded and cubed
3 tablespoons of butter
3 peeled, chopped Granny Smith Apples
1 1/2 cups of chopped, yellow onion
1 stalk of celery (leaves included) thinly sliced
1 clove of garlic, peeled and finely diced
1 inch piece of peeled, finely grated ginger
1 Bay Leaf
3 Sprigs of Lemon Thyme
2 tablespoons of Curry Powder
3 cans of Chicken Broth (or water with one bullion cube)
1. Preheat Oven to 400 degrees F, drizzle pumpkin cubes generously with Olive Oil, salt & pepper, and roast on a foil lined baking sheet for 40 minutes, or until tender and dangerously fragrant.
2. Meanwhile, melt butter in your favorite, heavy bottomed pot. Add apples, onion, celery and stir on a medium high heat until fragrant, about 10 minutes.
3. Add garlic, ginger, bay leaf, lemon thyme, curry powder, a dash of salt, roasted pumpkin and chicken broth. Stir, reduce to a simmer and leave uncovered for 30 minutes to let your flavors mix & mingle.
4. Mash gently with a potato/pastry cutter until reaching your desired level of smooth and/or chunky state for serving.
5. Ladle into your preferred bowl and serve along side a savory scone.
Dried Fruit & Coriander Scones
1 and 1/2 cups of a.p. flour
1/2 cup whole wheat flour
1/4 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of Coriander
1/8 teaspoon of salt
3 tablespoons of cold butter, cubed
1 egg, plus 1 egg white
10 tablespoons of buttermilk
1 teaspoon of vanilla extract
1 cup of dried fruit (I used papaya, melon and pineapples, but any combination will do)
Preheat the Oven to 350 degrees F.
1. Whisk together flours, sugar, baking powder, coriander and salt. Cut in butter using a pastry cutter until coarse crumbs start to form. Set aside.
2. In a separate bowl, whisk together 1 egg, buttermilk, vanilla, and dried fruit.
3. Mix wet ingredients into dry ingredients. Stirring/kneading until the dough comes together. It will be a tid bit sticky.
4. Divide your dough into 8 scones either by cutting 8 parts out of a round, or simply forming lovely, big dollops of dough on your own.
5. “Wash” the tops of each scone using the egg white and a pastry brush.
6. Bake for 25 minutes until perfectly golden brown.
Enjoy along side tea, soup, or what have you. Serve with a smile.