22 MONTEREY COUNTY WEEKLY NOVEMBER 27-DECEMBER 3, 2025 www.montereycountynow.com Cranberry Scones Angela Tamura, Peppoli Chef Angela Tamura of the Michelin-recommended restaurant Peppoli in Pebble Beach offers cranberry scones. It is baking without some of the demands of that craft. “The recipe comes together quickly,” Tamura says. “They are light and fluffy on the inside and nice and crusty on the outside. They are fantastic with clotted cream and raspberry jam with a spot of tea.” INGREDIENTS 1/2 cup dried cranberries 1/2 cup orange juice 4 1/2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon baking soda 1/2 cup granulated sugar 1 teaspoon salt 1 cup unsalted butter, very cold 1 1/2 cups buttermilk 1 teaspoon orange zest, grated DIRECTIONS Pre-heat oven to 400 degrees. Soak the dried cranberries in orange juice and let steep for 30 minutes. Cut the butter into small pieces and store in the refrigerator until ready to use. Drain the juice from the cranberries. Sift together the flour, baking powder and baking soda. Mix in the sugar and salt. Add the cold butter to the flour mixture and cut in using two butter knives or a pastry cutter. The butter pieces should be coated with the flour and be slightly smaller than peas. Mix in the drained cranberries and orange zest. Add the buttermilk all at once and mix with a wooden spoon until just incorporated. Finish mixing by hand until a rough dough forms being careful not to overmix. Dust your work surface with a bit of flour and lay out the scone mix, forming into a rectangle roughly 16 inches long by 4 inches wide. Brush the top with melted butter and sprinkle with granulated sugar. Cut into 12 triangles and place on a half sheet tray with parchment or a silicon baking mat. Bake for 25-35 minutes, rotating half way through, until golden brown. Cranberry Crisp Sundae Michelle Lee, C Restaurant + Bar Michelle Lee, sous chef at C Restaurant + Bar on Cannery Row in Monterey, finds the versatility of cranberries in their ability to bring a zing to both savory and sweet. Her dessert is a colorful cranberry crisp sundae. “I always look for contrast in a dish, with temperature and texture,” she says. “This is creamy and crunchy and chewy, cold and warm.” Cranberry Compote INGREDIENTS 4 cups (12 ounces) fresh cranberries 1- to 3-inch strip of orange peel, removed with a peeler 1 cinnamon stick 1/2 cup water 1 cup sugar 1 pinch salt DIRECTIONS Rinse and drain the cranberries. Combine everything in a pot and simmer until most of the cranberries have popped. Remove the cinnamon stick and orange peel. Oatmeal Streusel INGREDIENTS 1/3 cup plus 1 tablespoon sugar 1 1/3 cups all-purpose flour 1/3 cup brown sugar, packed 3/4 cup oats 1 pinch salt 1 pinch cinnamon 1/3 cup (1 1/4 stick) unsalted butter, chilled and diced DIRECTIONS Combine ingredients in a mixer with a paddle attachment. Mix until bits of butter are the size of peas. (Can be done by hand if a mixer is not available.) Bake at 350 degrees until golden brown, mixing and breaking up streusel with a whisk during the baking process to ensure even cooking. Cool and set aside. ASSEMBLY Spoon cranberry compote into the bottom of a sundae bowl and top with a layer of streusel. Add a scoop of vanilla ice cream. Repeat. Optional: garnish with a few bits of sliced candied ginger. Berry Fine
RkJQdWJsaXNoZXIy MjAzNjQ1NQ==