I changed the recipe just a little. The recipe called for the dough to be rolled out to a 10-inch circle and cut into 10 scones. I thought they would be a bit on the thin side if I did that, so I rolled the dough into an 8-inch circle and cut it into 8 scones. I liked the size of the scones. The texture of the scones was good, not as dry as scones normally are, and we liked that about these scones. The glaze was much too thick and not of a "drizzle" consistency, so I needed to add additional water to it to thin it enough to drizzle on the scones. We liked the flavor of the icing. The scones themselves were not sweet and the icing helped with that. I didn't really care for the walnut on top, so I only put the walnut (for garnish, really) on half the scones. We served these to our guests in our Bed and Breakfast Inn, Rocky Mountain Lodge & Cabins, this morning, and they were a hit. I'd make this recipe again, the same way I made them this time, but without the walnuts.
Since Brian can never get enough pasta, and loves scallops, I thought I'd make this recipe for him. He loved it and said I could make this recipe as much as I wanted and he'd eat it over and over again. The only variation I made on this recipe was that I used whole wheat linguine instead of regular linguine. Part of the recipe was a little unclear; it called for 1 1/2 cups hot cooked linguine, but it did not tell you how many ounces of dry pasta to cook. I cooked about 6 1/2 ounces of dry pasta, which I think was more than 1 1/2 cups, but Brian says you can never have too much pasta. The recipe said to cook the scallops for 2 minutes on each side, but the scallops did not look done on the sides so I cooked them for 3 minutes on each side, and they were done perfectly. Chef Gordon Ramsey would not have reason to throw these scallops out for being raw or overcooked (in my humble opinion). The portions seemed to be large, but that could be because I had a little more pasta than the recipe called for, but there were a lot of scallops too. So far, this has been Brian's absolute favorite recipe.
I have another gingerbread with lemon sauce recipe that I make every year for Christmas, it's Brian's favorite Christmas dessert. I didn't make it this year because I wanted to make plum pudding instead (which took a month to prep and make) for a novelty. We'll be going back to gingerbread next year. Anyway, this recipe was up against my gingerbread recipe, and although this recipe was good, we still prefer my standby recipe. We liked the bites with the lemon glaze through the cake, but thought the gingerbread itself lacked a little flavor and the bites that didn't have the glaze throughout it was a little dry. The flavor of the lemon glaze was delicious, however, there was a lot of fresh squeezed lemon juice in it. We like my other recipe where you serve warm lemon sauce over the cake. And the frozen reduced-fat whipped topping does not stand a chance against home made real whipped cream.
Man, you'd think I was a food critic the way I talk about these recipes, sheesh! We ARE enjoying eating them. I don't think Brian likes the clean up afterwards though ;)
8 recipes down, 539 more to go.
Until tomorrow...
I am enjoying your blog. I am not really into cooking but you make it look easy so I my try to expand my skills
ReplyDeleteI'm so lucky cause I actually get to try some of this stuff!!! :-D
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