Was it the potato, sliced almost all the way through and studded with onions and butter, topped with mushrooms and Parmesan cheese, then wrapped in foil and baked?
Was it the honey-balsamic mixed berry fruit salad?
Or was it the chocolate tea bread, flecked with chocolate chips?
Cue the Jeopardy music here. Doo doo doo, doo-doo, doo doo doooooo. Doo doo doo doo DOO! Doo-doo-doo-doo-doo.
Got your answer? You sure?
Okay, here's the scoop.
The scones were pretty good, but at the risk of sounding like a scone snob I've got to say they were not nearly as tender my regular chocolate chip scones. I won't be making these again -- though I'll definitely consider adding chopped dried sour cherries next time I make my favorites.
The potatoes? These were supposed to be slowly grilled on the barbecue as we roasted a chicken. But we were too engrossed in our weeding and wall-building to get to the store to buy the chicken to roast the chicken to roast the potatoes. So I ended up baking them instead. They were not bad, but I have plenty of potato recipes I like better. Like this one
, for example; you can't go wrong with Mom's roasted garlic potato wedges.
The fruit salad? Delicious. A winner. If you guessed this one, you get a million billion points. Sorry, the points are redeemable for exactly nothing. But you get the pride of knowing you were absolutely, one hundred percent right. And how often do you get to hear that in your life? This dish was simple to make and the taste was outstanding -- two of my favorite qualities in a recipe. Best of all, I got to use some homegrown blackberries from last summer I still had stashed in the freezer. I will be making this one again. Soon. And repeatedly.
The chocolate tea bread was definitely in the running, but it crumbled when cut. Big time crumbled. It's hard to serve crumbs, even chocolate ones, to hungry guests. Sorry, chocolate tea bread. You were edged out by this nummy fruit salad.
HONEY-BALSAMIC MIXED BERRY SALAD
2 c. mixed fresh berries (blackberries, raspberries, blueberries, strawberries, etc.)
2 c. seedless green grapes
2 T. honey
2 T. balsamic vinegar
mint sprigs for garnish (optional)
Wash the fruit, drain, and place in bowl. Mix honey and vinegar; pour over fruit and mix gently. Refrigerate until time to eat.
NOTE #2: Rozin suggests serving this in small ripe cantaloupe halves (seeded, of course), one half cantaloupe per person. If I'd had cantaloupes on hand I would have done it; I'll bet it would be beautiful.