CHOCOLATE CRANBERRY SCONES

Yield: 12 scones

1-1/2 c. buttermilk
1 extra-large egg
1 t. pure vanilla extract, preferably Madagascar Bourbon or Tahitian
5 T. granulated cane sugar
3-1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1 t. orange zest, from about 2 oranges
1/2 c. unsalted butter, very cold and cubed
1/3 c. 65-percent chocolate, coarsely chopped
1/3 c. dried cranberries
1/4 c. heavy whipping cream (used for brushing tops of scones)

Preheat the oven to 350° F. Line the bottoms of two 12-by-18-inch sheet pans with parchment paper. Combine the buttermilk, egg and vanilla extract in a medium bowl and whisk by hand until well mixed. Sift the flour, baking powder and baking soda into the bowl of a stand mixer fitted with paddle attachment. Add the sugar, salt and orange zest. Beat on low speed until combined. Carefully add the cold butter and beat on medium speed until the mixture resembles coarse meal. Switch the mixer to low speed. Add the liquid mixture and beat until just combined. Turn the mixer off. Add the cranberries and chocolate. Pulse until just incorporated. Do not over-mix. Turn the mixture out onto a lightly floured work surface, and press it into a flat square about 3/4-inch thick. Cut into 2-inch squares and place onto the prepared pans, spacing them about 2 inches apart. Brush the surface with heavy whipping cream. Bake on the middle shelves of the oven until the tops are golden and have a little spring when pressed with a fingertip, about 20 minutes. Serve warm or let cool on the pans on wire racks.

Recipe and photo credit: Recchiuti Confections (www.recchiuti.com) (www.honey.com)

GARLIC FETA SPREAD

Yield: 4+ servings

2 c. crumbled Feta cheese
3 large fresh California-grown garlic cloves finely minced or crushed
2 T. chopped and firmly packed fresh oregano leaves and cayenne pepper for sprinkling on top
pita bread for dipping
shredded cheese (Feta or other) to taste as optional extra for melting on top
chopped chives for extra garnish

Mix together the Feta, garlic, and chopped oregano until it becomes a somewhat smooth yet lumpy consistency. Toast pita bread and cut it into wedges for serving. It makes a great party dip or easy appetizer. Extra cheese can be sprinkled on top of the dip and broiled in the oven for a melted cheese topping. Make sure the dip is first placed in an oven-safe container. Garnish as desired with cayenne, oregano and chives.

Recipe and photo credit: Christopher Ranch Garlic (www.christopheranch.com)

RASPBERRY CHIPOTLE GRILLED PORK CHOPS OR ROASTED CHICKEN

Yield: 4-6 servings

3 lbs. of 1-inch pork chops (or 1 5- or 6-lb. chicken for roasted chicken variation)
1 bottle Bronco Bob’s Tangy Roasted Raspberry Chipotle Sauce
1 Orange (for Roasted Chicken variation)

For Pork Chops: Marinate pork chops in Bronco Bob’s Roasted Raspberry Chipotle Sauce for 1 hour or longer. Grill over medium-low heat for 10 minutes, baste with sauce and turn over, baste again, and cook for an additional 8 - 10 minutes or until done. Serve with extra sauce, warmed for dipping. For Roasted Chicken variation: Preheat oven to 350° F. Rinse chicken inside and out. Dry cavity and place 1/4 cup Bronco Bob’s Roasted Raspberry Chipotle Sauce and orange quarters in cavity. Place on rack in roasting pan, breast side up in preheated oven. Roast for approximately 2 1/2 to 3 hours, basting every 30 minutes with Bronco Bob’s Roasted Raspberry Chipotle Sauce. Let rest 10 minutes and carve. Garnish with a few fresh raspberries and pass extra warmed sauce when serving.

Recipe and photo credit: Bronco Bob’s/LWC Brands (www.lwcbrands.com)