A Better Coffee Break
Ultimate Banana Bread
The tradition of banana bread–baking is more heavily steeped in parsimony than indulgence: When bananas get covered with brownish-black spots, the frugal alternative to pitching them in the trash has always been to mash them up, add them to a quick bread batter, and bake. We wanted to create a recipe that would make us happy to see our bananas overripen. We added banana flavor without introducing too much moisture to by microwaving the fruit and draining it. We then simmered the banana liquid in a saucepan until it reduced and incorporated it into the batter. We used brown sugar instead of granulated and swapped out oil for the nutty richness of butter. Toasted walnuts gave our banana bread recipe a pleasing crunch, and a sixth banana sliced thin and caramelized on top of the loaf gave our banana bread an enticingly crisp, crunchy top.
Bonavita 8-Cup Coffee Maker with Thermal Carafe
Simple to use and SCAA-certified, our Best Buy brewer produced coffee that was “rich” and “full-flavored.” The thermal carafe is sturdy, double-lined with stainless steel, and kept coffee very hot for up to 3 hours. With a wide opening that we can fit our hand inside, it’s also much easier than most carafes to scrub clean. While supplies last. Offer ends at 11:59 p.m. PT on March 27, 2017.
Great British Baking
British-Style Currant Scones
British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam. To make the lightest, fluffiest scones, we added more than the usual amount of leavening: 2 teaspoons of baking powder per cup of flour. Rather than leaving pieces of cold butter in the dry ingredients as we do for flaky biscuits, we thoroughly worked in softened butter until it was fully integrated. This protected some of the flour granules from moisture, which in turn limited gluten development and kept the crumb tender and cakey. We add currants for tiny bursts of fruit flavor and brush some reserved milk and egg on top for enhanced browning.
Introducing Lemon Posset
"It may sound like a small mammal, but posset is actually an old-time English dessert that most Americans have never encountered. Until fairly recently, even most English cooks would likely have associated the name with a tart, creamy drink dating back to the Middle Ages. But today’s posset, which has been taken up by English celebrity chefs and cookbook writers and is starting to appear on American restaurant menus, is something altogether different."