Howdy Florida Foodie friends,
It’s the road warrior, Thomas Mates, back in your inbox.
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Well, like I said last week, we hit the road and it was a big success.
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We had a lot of you, our readers and viewers, come out to join us at Rio Pinar Golf last Wednesday. It was a lot of fun getting to meet you. You can see some of the pictures from the event above. You can also click here to see more.
If you were not able to make it, fear not, because we are going to do it again. This time, we are heading to Sanford — more specifically, the 32771 ZIP code.
So, if you live in that area, please suggest some stories you want us to cover. Just click here to send us your pitch.
Before we get into it, just a heads up, we do not have a new episode of Florida Foodie this week. I’m disappointed too, but scheduling is tougher than you might think.
Don’t forget you can also find every episode of Florida Foodie on YouTube. Also, be sure to follow Candace Campos and Lisa Bell.
Small bites🍎
Pie for days🥧: Tomorrow is Pi day and people like to celebrate this mathematical constant with pie, because — wordplay. In any case, there are lots of Pi day deals for you to enjoy. You can find a list here.
Sweet treats from across the pond🍦: Crispy Cones, a Czech Republic sweet treat spot is set to open in Orlando on April 5. You can find the location and other details here.
Bye brews🍺: Deadwords Brewing in Orlando will be closed by the end of April, according to the craft brewpub’s social media. The brewery opened a little more than two years ago. You can learn more about the business challenges here.
Somebody Feed Phil🍴: The hit Netflix show “Somebody Feed Phil” recently made a stop in Central Florida. Click here to find out which restaurants he highlighted.
Something to try at home🍽️
This week, I have a recipe from a good buddy of mine. I haven’t tried these myself, but he swears by the recipe and it is on my list to make
We are baking some scones.
Ingredients:
- 2.5 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- .25 teaspoon baking soda
- .5 teaspoon salt
- 1/3 cup cold butter
- 1/3 cup chocolate chips
- 1 egg for the mixture and a second egg reserved for an eggwash
- .5 cups of heavy cream
- 1 teaspoon vanilla
Step 1: Whisk all dry together, except the brown sugar. Add that separately, mushing it into the mix with your fingertips. Preheat your oven to 400 degrees.
Step 2: Cut the butter into small cubes and fold it into the dry mixture by hand. Crumble the butter with your fingertips until it looks like small pebbles in the mixture.
Step 3: Whisk together all your wet ingredients (minus your eggwash). Fold your wet and dry ingredients together into a shaggy dough.
Step 4: Move the dough to a flat surface and work it into a 7-inch wide disk. Cut the disk in half and place one half on top of the other. Fold the two sides in over onto themselves. Repeat that process at least one other time, ending again with a disk.
Step 5: Cut the disk into triangular sections. Mix together your reserved egg and a tablespoon of water. Brush the outside of the scones with this mixture and sprinkle a little extra sugar over the top. Place on a parchment-lined baking sheet and refrigerate for at least 15 minutes.
Step 6: Bake for 10 to 12 minutes, rotating about halfway through for even browning.
That’s it for today.
Also, please take the time to rate and review the Florida Foodie podcast.
Send me your recipes so I can share them with everyone. My email is tmates@wkmg.com.
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