Florida Agenda

The word scone may derive from the Gaelic term “sgonn,” meaning a shapeless mass or large mouthful. The German term “Schönbrot,” meaning fine bread, may also have played a role in the origin of this word. Or, perhaps, the word is based on the town of Scone in Scotland. The pronunciation of the word varies. According to one academic study, two-thirds of the British population pronounce it rhyming with “con” and “John”, the rest pronounce it rhyming with “cone” and “Joan”.

The difference in pronunciation is alluded to in this poem:

“I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone”

This is my mother’s recipe…she is the world’s best scone maker!

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk (my mam always uses buttermilk)

Preheat oven to 400 degrees F and lightly grease a baking sheet. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. Turn dough out onto a lightly floured surface, and knead briefly. The less you touch, the lighter your scones will be. Roll dough out about 1/2 inch thick. Cut into rounds using a glass, or a cup, and place on the prepared baking sheet.

Bake 15 minutes in the preheated oven, or until slightly browned. Serve warm, buttered, and with raspberry jam and whipped cream …They are frickin’ delish … You are the chef!

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

Jean’s Kitchen – By Jean Doherty

“Eton Mess” pays tribute not only to the place where it was invented, Eton College (which is one of Britain’s most famous public schools, whose alumni includes 18 Prime Minister’s of Great Britain), but also to the fact that the cream, strawberries and broken meringue are all mixed together in one big bowl that looks, really, like a bit of a mess.

This is a very simple dessert that needs to be assembled just before serving so the pieces of meringue stay nice and crisp. Luckily, though, there are only three ingredients involved and most of the prep work can be done in advance. For starters, the meringue can be store bought or, if you prefer making your own as I do, then they can be made several days beforehand. Next, the cream can be whipped several hours in advance and stored in the refrigerator, and the strawberries can be cut and sweetened about an hour in advance.

You can use as much meringue as you like in Eton Mess, you are the chef.
• 1 pint heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1 pound fresh strawberries
• ¼ lb raspberries
• fresh mint to garnish
• 3 tablespoons granulated white sugar, or to taste

In a large mixing bowl place the whipping cream, vanilla extract and 2 tablespoons of sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. If not using right away, cover and place in the fridge.

Place about one third of the strawberries in your food processor and process until just pureed. Cut the rest of the strawberries into bite-size pieces and place in a large bowl along with the pureed strawberries. Sprinkle some white sugar over the strawberries and stir to combine. Taste. Break the meringue into bite size pieces. Then fold the “mess” and meringue into the whipped cream. Place in long stemmed glasses. Top with a whole strawberry, and a few raspberries and a sprig of fresh mint. Serve immediately.

Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641

By JEAN DOHERTY/LE PATIO

This famous dessert was invented at the beginning of the 20th century by the “Demoiselles Tatin” in their restaurant at La Motte-Beuvron on the Loire River in France. It is caramelized sliced apples oven-baked in a skillet with the pastry on top; when done, it is turned upside-down so the crust is on the bottom and the apple slices – wonderfully brown, buttery and glazed with caramel – remain in a design on top. It acquired its outstanding success because it was added to the list of desserts at Maxim’s, one of the most famous Parisian restaurants at that time.

INGREDIENTS :

• Shortcrust pastry
• 2 pounds of apples
• Half a cup of caster sugar
• A good knob of butter (half a stick)
• Pre-heat your oven to 450 degrees

Directions:

• Peel the apples, open them into two parts, take away the core and the seeds with a spoon and cut each half into three segments.
• Pour half of the sugar into a Teflon round mould of about 8 inches diameter.
• Place the apple segments nicely arranged on the sugar. Pour melted butter on the apple segments and then add the other half of the sugar.
• Put the mould on the stove top on a heat medium to hot. Be careful not to burn the apples.
• Cut a raw pastry circle slightly larger than the mould and make holes with a fork in several places of the pastry.
• Take the mould off the hob.
• Place the pastry disc on top of the apple segments and using a rolling pin (larger than the mould), tuck in the part of the pastry exceeding the diameter of the mould.
• Put the mould into the heated oven for about 35 minutes.
• Take the mould out of the oven and let it rest for 10 minutes, then use a small sharp knife around the vertical internal side of the mould.
• Place your serving dish up side down on the mould and turn over…serve warm with vanilla ice cream or whipped cream … you are a chef !