Cranberry Orange Scones

301.  Hot steam floating upwards from a freshly baked scone.  Filled with red cranberries and flecks of orange zest laced throughout each pillow.  A recipe that comes out perfect every time...that is what this Cranberry Orange Scone recipe is all about!

 
 The ingredients are simple and your process must be simple as well.  A light hand makes a great scone.

 You can find the recipe at Taste of Home here:   Cranberry Orange Scones
 Print Recipe Card Here

 Light crumbly texture is what you are looking for.

 When the dough pulls together you can feel this recipe working for you.

 I press out the dough by hand and form it into a square or circle.  Today I used my Pampered Chef Crinkle Cutter  to create a beautiful edge.

 I cut them in smaller portions for a Ladies Afternoon Tea.

 This recipe will make 8-10 large scones or 14-16 smaller scones.

 Line the baking sheet with parchment then brush with heavy cream.

 You will see the scones double in size and the texture, once baked is flakey, light and moist.

 No need for butter or jam, these scones are delicious right out of the oven.

"I worship scones and danishes.  If I never had another meal I wouldn't care as long as I could eat pastries and jelly donuts."

~Gene Simmons

Black Forest Cake

300.  Black Forest Cake is rich, creamy and the subtle cherry flavor blended with cocoa are perfectly pared.

 This recipe was time consuming but the steps were very easy to follow.  My version was substituting Kirsch for Espresso and a small amount of almond extract.  It was a great improvement!  Sometimes the Kirsch overpowers the cherries.

The Joy of Baking site has a great how-to video which takes you step by step through the recipe from start to finish.  The written recipe can be found here:  Black Forest Cake  Here are pictures of my process.

 The batter was beautiful and so light and fluffy.

"The only way cheese is dessert is when it's followed by the word cake."

~Michele Gorman

Fette Sau in Brooklyn

299.  I surprised my honey for his birthday and we took him on a trip to Brooklyn, NY the Williamsburg area.  While watching Diners Drive-Ins and Dives one night, Guy Fierri visited a unique BBQ restaurant in the back of a store front.  Where there are no waiters and you eat at picnic tables.  The meat looked so amazing...it was added to our "MUST TRY" list.  That restaurant was Fette Sau.  You can check out their website here FetteSau.

They have paper towels on a roll for napkins along with a trinity of mystery squeeze bottles.  The large bottle had ketchup, medium bottle an amazingly spicy sauce and the small bottle was a vinegar blended in heaven!!!

The menu is written out on a chalkboard and the meat is sold by the pound, half or quarter.This was ambiance personified!  It was rustic & basic but such a great experience.  And each item spotlighted on it's own.

We ordered a pound of short pork ribs, a pound of brisket (which was to die for!!!) and a quarter pound of the bacon which came highly recommended!  We also ordered German Potato Salad, Baked Beans and Broccoli Salad.  All the sides were perfectly suited and held such strong flavors, but did not outdo the meat, which was the star of this platter!

We walked away that evening so very satisfied, pleasantly filled and the flavors lingered on my pallet for quite some time afterwards.  I would define the flavors as masculine, bold and rugged.  Nothing was over powering and each meat or side complimented the others.

This would be a great place to experience with friends.  No need to dress up for the occasion...the meat takes center stage!!!

5☆'s for Fette Sau Restaurant!!!

"BBQ so good it would make a vegetarian eat meat again."

~Unknown