Weekend mornings, particularly on those days that involve hockey games and long dog walks, call for warm scones – the big coffee shop-style ones with crunchy sugar on top. (I buy mine at Middle Eastern and Mediterranean markets – far cheaper than at gourmet shops.) When it happens to be the weekend before Valentine’s day, white chocolate and dried cherries seem more in order. Sue dried a case of Okanagan cherries last summer and brought me a bag, and they’re still being rationed in my freezer. I decided they best be put to good use, rather than succumb to freezer burn, filed away as too special to eat. If you don’t have dried cherries (or can’t afford them – cha-ching) cranberries are a fine substitute. Feel free to add dark chocolate instead of white, too.
I’m sorry to add an extra click to some of these recipes, but I have myself a paid gig over at the Family Kitchen. I love that I’ve managed to turn writing about food into an actual job, something I’ve wanted to do since grade 3 and told my class of wannabe nurses and firefighters that I wanted to be the food editor of Canadian Living magazine when I grew up, and websites have turned into a new media outlet – so I write for newspapers and magazines, and now for a website as well. (Besides here, of course, which is its very own thing and my favourite place of them all.) Julie Van Rosendaal meets Mary Tyler Moore meets Joan Jetson.
So that’s why I sometimes direct you over to the Family Kitchen for a recipe – I’ve posted it there, but want you to know about it. (Also, our pay is determined by traffic numbers. Just sayin’.)
So – this is one of the recipes I posted over at the Family Kitchen.