It's Strawberry Season! Fresh Strawberry Scones Recipe

Ohhh, I love strawberries... and these scrumptious little scones are perfect for strawberries in so many ways.... Serve them piping hot and fresh from the oven with butter, cream, and jam or sliced for strawberry shortcake. Either way, these scones are simple to make and you can substitute the strawberries for all kinds of savory and sweet options. Read the directions carefully because the fresh strawberries make the dough a little tricky. Not hard, just easy to mess up if you are not careful when mixing in the strawberries. The batter can get too wet if you mix for more than a couple of seconds. That said, the fresh strawberries make these scones so perfect for spring and summer entertaining. Enjoy!

FRESH STRAWBERRY SCONES

1 cup fresh strawberries, diced (use very fresh strawberries, not really juicy ones; I look for Driscoll's because they are never mushy)

2 cups plus 2 tablespoons all-purpose flour

3 tablespoons sugar plus more for sprinkling, if desired

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon lemon zest

1 ½ sticks very cold unsalted butter, diced

2 eggs, beaten (make sure eggs are cold so you don’t melt the butter)

½ cup less 1 teaspoon heavy cream (make sure it is cold)

1 teaspoon imitation strawberry extract (optional but it really pumps up the flavor)

½ teaspoon vanilla extract

1 teaspoon lemon juice

Egg Wash: 1 egg, lightly beaten with 2 tablespoons of milk or water

INSTRUCTIONS

First, spread the fresh strawberries on a paper towel after you dice them. This way, some of the juice is absorbed before you put them into the batter. If the berries are too juicy, the batter becomes too wet. Allow the berries to “dry” for an hour first before adding to the batter.  

Preheat the oven to 400 degrees and line a baking pan with parchment paper.

In the large bowl of your mixer, combine 2 cups flour, sugar, and baking powder, salt, and lemon zest on the lowest speed of your mixer; add the cold butter until the butter is the size of peas. Crack the eggs into a bowl, one at a time; add the cold cream, vanilla, lemon juice, and strawberry extract. Lightly whisk the eggs with a fork to combine and slowly pour into the flour mixture. The batter will quickly combine. As soon as it comes together, stop the mixer. Don’t over beat. Now, quickly toss the strawberries with the remaining flour and add to the mixture. Turn on the mixer for approximately 10 seconds to incorporate the berries. Be very careful; if you mix it too much, the strawberries will make the batter too wet. If you have strawberries left in the bottom of the mixer, just dump them out with the batter and work them in when you roll out the dough.

Dump the dough out onto a well floured surface. Before you touch it, I find it helps to rinse your hands with cold water so the heat from your hands does not melt the butter. Flour your hands, the rolling pin, and the biscuit cutter. Working quickly, roll the dough out to about ¾ inch thick. Using a biscuit cutter, cut the dough into circles. Place the dough onto the baking pan lined with parchment paper and brush with the egg wash. Sprinkle with sugar if desired. Bake at 400 degrees for 18 minutes or until the tops are browned. If the scones are large, you may need to increase the baking time.

These scones are best eaten hot from the oven. And you can add a classic Confectioners’ sugar glaze if you like but they are wonderful without. 

FOLLOW MARTIE ON FACEBOOK FOR MORE GREAT PARTY IDEAS, RECIPES, COCKTAILS, AND CONTESTS!

Weekend Cocktail: Holiday Hot Chocolate

In the cafes of Barcelona, the hot chocolate is legendary. It’s served thick, dark, and rich, flavored with espresso and a hint of orange. The chocolate there is so thick, you almost need a spoon. This is my version of the hot chocolate I came to love while traveling in Spain. The taste is the same, but it is not quite as thick. For an extra kick, add a liqueur. This one is delicious with a shot of vanilla vodka and a little Grand Marnier, but would be very good with peppermint liqueur, white chocolate liqueur, Holiday Hot Chocolate served in Vietri Old St. Nick mugsor a shot of lovely, dark rum. Yum! 

Why not set up a HOT CHOCOLATE BAR for your next party. Mix up a huge pot of hot chocolate. Display whipped cream, toppings, liqueurs, shavings, coffee flavorings, etc so guests can mix up their own concoction.

HOLIDAY HOT CHOCOLATE

Yield: 4 servings

Ingredients

2/3 cup  heavy cream

2 ounces  good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped

1 1/3  cups  whole milk

1 cup Espresso or strong coffee left over from the morning (okay to cheat and use Nescafe)

1/4  cup  unsweetened cocoa powder

1/4  cup  sugar

½ teaspoon pure vanilla extract

1  2-inch piece orange rind

Pinch salt

1/4  cup  fresh whipping cream* (optional)

Cocoa powder or chocolate shavings (optional)

Preparation

Combine heavy cream, chopped chocolate, cocoa, and sugar in a medium saucepan. Stir well to incorporate, then place over low heat, whisking constantly until chocolate melts and the mixture is smooth. Gradually add the salt, vanilla, orange rind, milk and coffee. Cook over medium-low heat, continuing to stir with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard the rind.

Adult version: Add one shot vanilla vodka and 1 teaspoon orange liqueur to each mug.

Pour 1 cup mixture into each of 4 mugs. Spoon 1 heaping tablespoon whipped cream over each serving. Dust with cocoa powder or chocolate shavings, if desired.

Weekend Cooking: Martie's Three Cheese Grits

Do you need something quick, easy, and comforting for breakfast or brunch during the holidays? This super fast grits recipe is perfect for Christmas morning or any holiday brunch because it's not only delicious, it's quick to fix and affordable, too.

I call these my 3G grits; they are smooth, creamy, and cheesy good. The 3 G's are: gouda, gruyere, and goat cheese that take these grits from everyday to gourmet. You can use whatever combo of cheeses you have... it's the perfect way to use the leftover cheese you have hanging around in the fridge.

MARTIE'S THREE CHEESE GRITS

Quick cooking grits (you can use regular or gourmet stone-ground grits if you have them)

Butter

Kosher salt & fresh cracked pepper

1/4 cup heavy cream or whipping cream (use what's in the fridge)

1/2 cup Gouda, coarsely grated

1/2 cup Gruyere, coarsely grated

1/2 cup goat cheese, crumbled

shake cayenne pepper (optional)

Smoked paprika (optional, to lightly sprinkle on top)

Butter a shallow baking dish. Make grits according to package directions. Stir in both peppers, heavy cream and 1 tablespoon butter as the grits are almost done. Stir in the cheeses, reserving a bit of each for the top. Stir until the cheese is melted and pour into the buttered dish.

Bake at 425 for 12 minutes or until the top is golden brown. Serve immediately.

Martie's Menu: Mother's Day Breakfast in Bed

We had a blast with everyone at the Metropolitan Cooking & Entertaining Show this weekend! Here's the menu for one of our presentations: Mother's Day Breakfast in Bed! This is the perfect menu for kids or you guys out there because you can cook as little or as much as you like. It's mostly about the presentation and as they say; it's the thought that counts!

MARTIE'S MOTHER'S DAY BREAKFAST IN BED MENU

Belgian Waffle Kabobs with Orange Chantilly Cream

Maple Orange Oven Bacon

Smiling Grapefruit Brulee

Blood Orange Double Bubble

THE RECIPES

Belgian Waffle Kabobs

This dish gives the typical Belgian waffle a snazzy new style! Make waffles according to package directions. It's okay to use frozen or packaged waffles if you don't want to cook. These are delicious even if you use Eggo waffles! Cut the waffles into quarters and slide them onto a skewer, alternating with strawberries. Sprinkle with powdered sugar just before serving. Serve with real maple syrup and my special Orange Chantilly Cream. 

Orange Chantilly Cream

1 cup whipping cream

1 tablespoon Confectioner's sugar 

1/2 teaspoon vanilla

1/2 teaspoon Grand Marnier (or orange extract)

Beat the whipping cream at high speed until it starts to foam. Carefully add sugar; turn down the speed on your mixer first because the powdered sugar will fly if you don't! Continue beating until soft peaks form. Fold in vanilla and Grand Marnier. Add a little orange zest if you like.

Maple Orange Oven Bacon

This bacon comes out so pretty, not wrinkly and shrunken like pan fried bacon! It's also easier to prepare if kids are helping in the kitchen. No hot stovetops or frying pans to worry with.  

1/2 pound quality thick cut bacon

2 tablespoons real maple syrup

1 teaspoon orange juice

Preheat oven to 400 degrees. Arrange bacon on a baking rack on a baking sheet. (or you can use aluminium foil to line the pan if you don't have a baking rack) Bake for 15-20 minutes or until bacon is starting to brown. Carefully remove the pan from the oven and brush with the orange syrup mixture. Bake for another 5 minutes or until golden brown. Drain on paper towels and keep warm until serving time.

Smiling Grapefruit Brulee

So easy! Preheat your oven's broiler. Sprinkle grapefruit with brown sugar and place under the broiler for  3-5 minutes or until the sugar starts to turn brown. You can add a raisin smiley face if you like--- or mom's initial.

Martie's Double Bubble

Everyone loves this drink! A spin on a traditional Mimosa, this one uses sparkling Italian soda (available at Whole Foods, World Market, Target, etc) and Prosecco, which is Italian sparkling wine. You can use the flavor or color that works best with your menu. I opted for Blood Orange because it worked best with the orange theme in our menu. Get the recipe!

Happy Mother's Day to all the moms out there. And to my mom- I miss you. xo.

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, IDEAS, CONTESTS, AND FUN!

Easy Party Ideas: Build a Bloody Mary Bar

Perfect for New Year's Eve, watching all of those bowl games, or for New Year's Day brunch, this DIY Bloody Mary Bar is a hit every time!

Part salad bar, part drink bar, the Bloody Mary bar is becoming a popular interactive addition to parties and restaurant bars everywhere. Since everyone has their own idea of the perfect Bloody Mary, each drink can be individually crafted to get the seasoning just right.  It's not only fun but efficient to let guests mix up their own custom blend. Each region of the country has local add-ins and flavorings but one thing is consistent; everyone thinks their version is the best. As a Southerner, I would lose my membership card if I didn’t know how to make a good Bloody Mary. Southerners like a Bloody Mary to be spicy, heavy on the horseradish and loaded with fresh vegetables —a garden in a glass. To set up your own Bloody Mary bar, a cleared kitchen counter works well. You’ll need to keep your veggies chilled so put them in glasses, place in a low container or bowl and fill around the glasses with ice.

Use large glasses for serving since it will be packed with veggies and mix-ins until the flavor is just right. Long teaspoons are best to mix up the goodies—a plastic stirrer just won’t cut it. Have lots of wipes or towels on hand for spills and don’t use a white tablecloth for this one.

BLOODY MARY BAR SHOPPING LIST

VODKA:  Use your favorite vodka. Sometimes I use Absolut Peppar and rim glasses with a pepper and sea salt mixture before adding liquids and mix-ins.

MIX: Get one or two types of bottled mix or good organic tomato juice for the base

Major Peter’s (recommended)

Tabasco

Tomato Juice

FLAVOR AND SPICE

Lea & Perrin Worcestershire

Celery salt

Old Bay Seasoning (look at the fish counter if you can’t find it with the seasonings)

Cocktail Sauce

Rim glasses with a mixture of Old Bay, Kosher salt, and a dash of pepperHEAT

Tabasco Original

Louisiana Hot Sauce

Tabasco Green

Fresh ground pepper

Red pepper flakes

Fresh ground horseradish

CONDIMENTS

Celery stalks

Lemon wedges

Lime slices

Olives

Pickled okra

String beans

Cocktail onions

Cherry tomatoes

Pickled asparagus

SWIMMERS

Shrimp

Raw oysters

Clam juice