breads/breakfast&brunch – Page 3 – Backdoor Hospitality

Host as Guests and “Fried” Potatoes with Kale & Onion

I came across the following quote months ago and saved it in a file. As I came across it today it got me thinking…

Good hosts discover the divine mystery in hospitality—
that as they welcome strangers, they are themselves beloved
guests of God’s grace.

Is it really true that hospitality is more for the host than for the guest? While in Ellensburg for Thanksgiving we get free movie passes, which is about the only time we go to the movies ($9.00 for a movie!). We saw “The Blind Side,” which is based upon a true story. Aside from being an exceptionally great film (seriously, it was a mixture of wonderful & horrible–the kind of horrible that makes you realize life isn’t pretty), there were many moments I got choked up & cried. The Blind Side” depicts the story of Michael Oher, a homeless African-American youngster from a broken home, taken in by the Touhys, a well-to-do white family who help him fulfill his potential (synopsis taken from here).

Leigh Anne Touhy, the mom, took Michael in as her own. What she was doing was saving him from the plane crash of a life he would have if he stayed in the projects. However, she realized was Michael was in essence saving her. He as the guest caused her to rethink a family history of racism, status in the elite, and safety living on the right side of the tracks. She needed him maybe more than he needed her. Grace.

It’s too easy to view a stranger or guest as a project. To think that my “love” and “generosity” will change the person & I’ll feel better about myself. Except, what I find in the end is that even in the midst of what seemingly is a “good deed,” ends up becoming a grace revealed. This morning’s breakfast reminds me of a grace revealed as a modest, yet appetizing goodness. It is fit for a king in more of backdoor sort of way.

“Fried” Potatoes with Kale & Onion (printable recipe)

Ingredients

1 small yellow onion, cut in thin half moons
3-4 rather big Yukon Gold Potatoes, cut into quarters, then thinly sliced
2-3 Tablespoons olive oil/canola oil mixture
1-2 Tablespoons sea salt
5 leaves black Kale, rib cut off & cut leaves into bite-sized pieces
2-4 Tablespoons water

Put 1 Tb of oil into pan over medium heat. Heat oil for about one minute, then add onion slices. Add about 1 teaspoon salt to onions. Cook until the a bit of browning occurs on the onions. Add thinly sliced potatoes, along with 1 more Tb of oil.

Stir occasionally to avoid sticking or burning (if you need to add more oil, do so). Add 2 teaspoons of salt. You’ll cook the potatoes for about 15-20 minutes.

Add the kale, along with 3 Tablespoons water. Stir around and cook without a lid for 30 seconds. Then, put a lid on top of potatoes & kale and cook for an additional 2 minutes or so. The lid is creating steam, which will in return steam the kale. My lid goes directly on top of the potatoes as it is smaller than the rim of the pan.

Remove from heat, add salt to taste & pepper. Serve by itself, or it you’re like my daughter…with ketchup.

Pumpkin Pecan Scones

Today at church service was the first day that I didn’t have either of my girls with me from start to finish. It was nice to be able to worship and take in those precious moments of simply being. Our church family is going through I Corinthians right now. Our teaching pastor, Jim, spoke about the crux in the Corinthians lives. He was relating it to his mountain climbing experience; with the crux being the challenge/obstacle in the climb to get over.

This central idea of the crux was woven throughout the message, and eventually got me asking, “What is the crux in my life’s journey? What is the crux in my journey via mothering…via marriage…via my growing up family?” Sometimes the crux is only there for a season in our lives and it strengthens us for future cruxes, which are five times larger. Other times the crux is something that keeps getting brought up. In those instances, maybe the crux keeps coming up because we truly haven’t dealt with it.

Just in the mountain climbing scenario, the crux is only truly conquered when we deal with it head on. We cannot ignore it, climb around, or sit beneath it; rather, we need to do the hard work and climb over it. I believe the best part about this is how Jesus is waiting for us to ask for his help. (He’s only going to help when I ask for it. He never forces himself on me) The same is true for friends & family helping us get over the crux; but, only when we ask for their help.

One of my cruxes is being too helpful when people are hurting, but they’re not willing to change. I take on more than I should bear and it slowly destroys me (something I am trying to climb over). It’s learning to set up boundaries, knowing when to say no, and stripping off the Savior complex (not an easy task). But I’m hopeful! And with that, these yummy scones are an easy way to be helpful to anyone you meet without taking on more than you should bear (except eating a few too many).

Pumpkin Pecan Scones (printable recipe)

I was looking to create a scone recipe based on a wonderful pumpkin cookie I made from here. Now if you’re one of those people who is impartial to Starbuck’s Pumpkin Scones than you need to make these. Because these ones will knock your socks off and the Starbucks version will be a distant memory, while you’ll be having a “define the relationship” with these pumpkin scones.

Ingredients:

2 cups unbleached all-purpose flour

2 cups whole wheat pastry flour

1/2 cup sugar (I use unrefined)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg (I seriously believe freshly grated makes a difference, but you could use the ground nutmeg from the store)

1/8 teaspoon ground cloves

1 1/2 cups (3 sticks) chilled unsalted butter, cut into 1-inch cubes

1 cup buttermilk (extra for brushing the tops of the scone prior to baking)

1 cup pumpkin puree (I used my own pumpkin puree, because that’s what I do, but I understand not everyone has this fetish, so buy canned pumpkin)

1 egg

1 teaspoon vanilla

1 cup toasted & chopped pecans (plus some additional for topping, totally optional)

turbinado sugar for sprinkling

frosting recipe below

Preheat oven to 350. Dump both flours, sugar, baking powder, baking soda, salt, and all of the spices into a food processor. Process for 30 seconds (this will sift it, aerate it and incorporate all the ingredients). Dump the butter on top and pulse (for 1-2 second intervals) about 8-10 times. Dump contents into a large bowl & set aside.

Combine buttermilk, egg, pumpkin puree, & vanilla in a small bowl or mixing cup. With the dry ingredients, make a hole in the middle and pour wet ingredients into the hole. Stir with a wooden spoon or spatula just till the wet & dry ingredients have been combined. You don’t want to over mix, because you’re aiming for a biscuit texture (which requires visible pieces of butter). Then, add the chopped pecans and combine with your hands (because that’s what they’re here for), once again being delicate with the dough. The dough should be a bit sticky, which is okay.

Separate the dough in half. Sprinkle flour on a flat surface and form one of the halves into a circle. I don’t use a rolling pin, but use my hands to shape the dough into a circle measuring about 1/2 inch high and 6-8 inches round (really you’re aiming more for the 1/2 inch height and the diameter is merely a gauge). Cut into 8 pieces. Repeat process with the other half.

Put a sheet of parchment paper on baking sheet. Place the scones on top. Brush with buttermilk & sprinkle with turbinado sugar. Bake for 20-25 minutes. **Make frosting after your scones are baked, because the frosting has little window in terms of pliability/workability.** Top with frosting/icing & a pecan (or a some chopped pecans). Serve with some coffee.

Frosting

3 tablespoons butter

1/2 cup packed brown sugar

4 teaspoons milk (I used whole milk)

1 teaspoon vanilla

1 cup powdered sugar

Combine butter, brown sugar, milk, & vanilla in saucepan over medium heat. Cook long enough to melt butter and sugar dissolves. Take off heat. Add powdered sugar and mix to combine till smooth. Use immediately by spreading on top of scones.

Some Redemptive Love & Sour Lemon Scones

While I was doing an internship with a college ministry called UCM a couple years back, I went with my fellow interns to the house of Dr. James Houston. He is the founder of Regent College and is from the UK. He is a wealth of knowledge, wisdom & insight. He is full of grace, hospitality and a breath of fresh air.

The UCM director would take the interns every year to Dr. Houston’s house to simply glean from his years of living with God. We were welcomed into his home with scones, breads, jam & tea. His wife Rita (who is Scottish, so don’t happen to ask her if she’s from England, because she’ll definitely put in her two cents on the subject) busily made the lunch while we were in the living room listening & asking questions.

Now, when one becomes an intern it isn’t uncommon to know of the specialness of visiting the Houston home. I can recall former interns stories of Dr. Houston speaking prophetic words into their lives and of Rita’s wit & hospitality. You expected that he would speak a special word to you personally and walk away holding a gem. You also knew that Rita would shower you with hospitality. Both of which made me very excited to be apart of this day. However, our intern day was a bit different. In fact, it was so different that he didn’t really speak a prophetic word to anyone, except me.

He spoke of a myriad of things from Romanticism to the Psalter to real spirituality. There was a key moment in the morning while he was talking about our ministries failing when we peg them as our own. And as he was talking I asked him a question. You know, I don’t remember what question I asked him or even remember completely what he was talking about. I do remember that I was genuinely seeking an answer to this question. I remember wrestling with the idea of ministry and church and how that all looked. Through my questions & his answers two things happened.

One was this deep penetration of his eyes locked on mine. It was probably one of the most powerful moments I’ve experienced. He knew I was struggling and wrestling, so as he answered me…it was as though everyone else in his living room disappeared and I was the only one he was tending. He was showing me hospitality at that moment. He was unveiling a glimpse of what it meant to be present to not only your guest, but the person made in Christ’s likeness sitting before him. I felt completely loved and cared for by his attentiveness to me and my earnest heart.

Second, was what came from our question & answer. I believe he asked me what I did with UCM, which I replied that I oversaw Evangitality, which is the hospitality ministry and expanded a bit about what we did and my vision for the students (meaning opening up ourselves & our stuff to anyone we encounter, in order that they would know they are a valued person of the Most High; as well as, giving them a hope).

He then had this, “AHHH” sort of expression and said something to the effect, “Well, you must have come from a home that was immersed in love, parents married…” Of course, my answer was,”No, actually it wasn’t, my parents are divorced and it was hectic at times.” Then, he said, “Oh (pause), well then, (with a look of reassurance) it’s a re-DEM-ptive love, isn’t it! It’s like Samson reaching his hand into the carcass of the lion pulling out sweet honey.” With that he left his eyes locked on mine as to give me a sense of my worth and out of a horrible beast of a past, God can still redeem it for sweet, nourishing ending.

That day I walked away feeling nourished by his hospitality, because although his wife was busily making the meal and too many times in our world (Christian and non) we associate the food with hospitality. But the problem with that is I was not so much nourished by the food, grateful yes, but by the care, counsel and genuine love I was shown by Dr. Houston. I saw a glimpse of God that day, through his act of loving this downtrodden 26 year old. He spoke God’s words upon me, “You’re my redeemed!” What a beautiful, glorious jewel to behold. So as I try to intertwine food with lovingkindness, (which is hospitality to the nth power) here are some delicious scones to share with a friend or a stranger as you give them a glimpse of God’s heart for them.

Sour Lemon Scones (printable recipe)

Adapted from Baked. I have made some minor changes, as I’m always experimenting to see if I can add whole wheat flour. And I must say that everyone at playgroup said these were great. As my friend Biz said, “they were better than bakery-awesome!” The whole wheat pastry flour makes a softer crumb, so these scones are not as biscuity in texture, but still very good.

Ingredients:

4 cups whole wheat pastry flour

1/2 cup rapadura sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon ginger

1 1/2 cups unsalted butter, cubed & cold

1 large egg

1 cup buttermilk

1/4 cup grated lemon zest (from about 3 lemons)

1 teaspoon lemon extract (use the kind that is the real lemon essence, not artificial)

2 Tablespoons raw sugar

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine flours, sugar, baking powder, baking soda, salt and ginger. Whisk until combined. Add the butter. **The recipe says: “Use your fingertips to rub the butter into the flour until the butter is pea-sized.” However, I use my kitchen aid and mix to the same consistency and see no problem.

In a separate bowl, whisk together the egg, 3/4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1/2 inches in height). Do not overwork the dough.

Put the discs on the parchment lined pan. Make a 1/8 inch indentation to make 6 wedges, but do not cut all the way through. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.

Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled. Optional top with glaze below.

Scones can be stored in an airtight container for up to 2 days.

Lemon Glaze:

1 cup powdered sugar

squeeze juice from half to 3/4 of a fresh lemon

Mix all the ingredients in a small bowl. You should come out with a not too thick and not too thin glaze that will be great for putting on top of your cooled (or slightly warmed scones, if you’re like me and trying to hurry out the door to playgroup).