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This one's called "Summer Vibes." Peaches, raspberries, whipped cream, blueberry sauce, house-made lemon verbena ice cream.
im sure sebastio would take slight offence to me taking delight in the appreciation of the price of the book :)
- Taken at 11:13 PM on August 15, 2006; cameraphone upload by ShoZu
Dear Bev -Whisk and Spoon, Passed on this delicious recipe. It is a Rose Beranbaum Chocolate cake and i topped it off with a little Dark Choc Ganache. MMmm so good.
This one came from a smokehouse in Woodstock, NY (Thanks Kermit!) and is a very, very garlicky venison salami.
The left view of where I was seated at Delicious Cafe. It was packed for lunch on a Thursday afternoon.
~° RECIPE °~
From BBCgoodfood, relayed by Beau à la louche
For 8 scones
Ingredients
• 350g all-purpose flour
• ¼ tsp salt
• 1 packet baking powder
• 85g butter, cut into cubes
• 2 tbsp caster sugar
• 115ml buttermilk + 60ml milk (or 175ml buttermilk -> not heat too much)
• 1 tsp vanilla extract
• beaten egg , to glaze
preparation
1. Heat oven to 430°F (220°C) with a baking sheet on the rack. In a large bowl mix the flour with the salt and baking powder. Add the butter, then rub in with your fingers until the mix is "sandy". Stir in the sugar.
2. Heat the milk into a pan (be careful in case of buttemilk only, it just needs to be warm, not hot). Add the vanilla and let aside.
3. Make a well in the flour mix, then add the wilk and combine it quickly with a knife, but not too much. Scatter some flour onto the table and fold the dough over 2-3 times. Press the dough with the hand to get a thickness about 4cm.
4. Take a 5cm cutter and dip it into some flour. Cut the dough with it (you'll need to fold the dough again for what's left of the dough back). Brush the tops of scones with beaten egg, then carefully place them on the baking sheet into the oven.
5. Bake for 12-14 minutes until risen and golden on the top. Eat just warm (or cold), topped with jam (strawberry jam is the best) and clotted cream (cottage cheese is delicious too).
Enjoy!