With Thanksgiving and the first day of Chanukah coinciding on this very special occasion, the KC is celebrating with a collection of incredible recipes combining the flavors of both holidays. You’ve seen quite a few Thanksgivukkah recipes on Kitchen Tested but this new recipe took some extra special time and research to get right. When I think of Chanukah, I usually think of latkes, applesauce and gelt but there’s really more to it. Did you know that dairy is actually a traditional Chanukah food, especially salty cheese? The tradition is based on a story during the time of the Maccabees revolt when a woman named Judith gave one of the leaders of the Assyrian warriors salty cheese and red wine to get him drunk. Once he was full and drunk, she beheaded him and when the Assyrian troops found their leaders body without a head, they fled. Seems a bit morbid but her brave actions were a step towards our victory against the Assyrians and that is definitely something to celebrate. So when it came time to develop my latest Thanksgivukkah recipe, I thought it was time to incorporate salty cheese and red wine with the flavors of Thanksgiving. These gluten free goat cheese scone, made with almond flour, combine the two holidays with ease and the red wine cranberry sauce adds much needed sweetness to this savory holiday snack.
Almond Goat Cheese Scones
adapted from Elana’s Pantry
2 1/2 cups blanched almond flour + extra for dusting
1/2 tsp salt
1/2 tsp baking soda
1/4 cup cold butter, cubed
1/4 cup cold goat cheese, cubed
1 Tbsp honey
Red Wine Cranberry Sauce
3 12-oz bags fresh cranberries (can also use frozen)
2 cups dry red wine
1 cup sugar
1/2 cup brown sugar
1 Tbsp lemon juice
1 Tbsp orange zest
I began with the cranberry sauce by combining the fresh cranberries, red wine, sugars, lemon juice and orange zest in a large pot.
I brought the cranberry mixture to a boil over high heat then lowered the temperature to medium-low and simmered for 30 minutes, until the cranberries were popping and the mixture thickened up. I stirred the cranberries occasionally and as they began to pop, I used a large wooden spoon to help pop them faster. That’s really all there is to it. Just wait until your house smells like wine while this sauce simmers. It’s delicious!
While the cranberry sauce was simmering, I made the simple savory scones. I preheated the oven to 350 degrees and lined a baking sheet with parchment paper. In a medium bowl, I combined the almond flour, salt and baking soda. In a separate bowl, I blended the butter, eggs and agave with a fork. I stirred the wet ingredients into the dry until a soft dough formed. I added the cubed goat cheese and lightly stirred with my hands to incorporate the cheese. I sprinkled some extra almond flour on a piece of parchment paper then placed the dough on top.
I worked the dough with my hands and rolled it around in the almond flour until it was less sticky then pressed down the dough into a 1/2 inch-thick circle. I sliced the circle into 8 triangles. The circle and the triangles don’t have to be perfect. That’s the fun part about making scones.
I placed the triangles on the parchment lined baking sheet.
I baked the scones for 25 minutes, until browned on top and bottom. I let the scones cool slightly on the baking sheet them transferred them to a cooling rack. Nice and fluffy with a beautiful cracked top and crunchy shell.
In the meantime, the cranberry sauce was thick and ready to spoon right on top of the fresh scones. Swoon!
I like to snack on these savory scones and sweet cranberry sauce with a glass of red wine. Total perfection. Refrigerate the scones in an airtight container for up to 1 week or freeze for up to 3 months.