Winner of Food Network Star, Season 9, Louisville's Chef Damaris Phillips is proving that Southern food and love are better together on her all-new series, Southern at Heart.
Phillips graduated from Jefferson Community and Technical College with a degree in culinary arts and now teaches at the same school inspiring up-and-coming chefs to follow their dreams. Before returning to teach, Damaris took on various restaurant and baking jobs, working in the front and back of house.
One of five kids, Phillips learned to cook at an early age and was responsible for cooking one night a week for her large family. She uses her wit and her traditional Southern cuisine to pack a one-two punch in the kitchen.
In her all-new series, airing Sundays at 10:30am/9:30c, on the Food Network Phillips is showing viewers as well as her show's guests how simple it is to prepare Southern-style date-night meals worthy of that special someone.
To find out more about Chef Damaris Phillips and her show, "Southern at Heart," CLICK HERE.
Cranberry scones with camomile tea glaze
1/2 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup cranberries
1 large egg
1/2 cup milk
1 cup confectioners' sugar
1/24 to 1/3 cup prepared cammomile tea
Pumpkin seed granola or Pearled or turbinado sugar, for sprinkling
For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. Add 2 1/4 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the egg, and milk and cranberries. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined.
Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake at 350 degrees until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
For the glaze: In a medium bowl, stir together the confectioners' sugar, tea and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with pumpkin seed granola, but sugar will be fine, if that's all you have.
12 oz dark chocolate
2 oz white chocolate
1/4 cup candy corns
1/4 cup sunflower seeds
1/4 cup pretzel, chopped
In a double broiler, melt your dark chocolate Spread on parchment into an 6x10 inch rectangle Sprinkle with candy corn, sunflower seeds and pretzels While that starts to set up, in a double broiler melt the white chocolate and put into a sandwich bag.
Cut off the tip an drizzle over toppings The chocolate bar will set up within a couple hours or much more quickly if you throw it in the refrigerator.
And seriously you can top this bark with anything so go wild. I love dried fruits an even popcorn or potato chips if I'm feeling really crazy!