Marisa and Scott were invited to travel the Berks County Wine Trail and drink all the free wine they could… and what bloggers say no to free stuff? Not these bloggers.

Here’s a list of the wineries visited:

• Clover Hill Vineyards
• Manatawny Creek
• Blair Vineyards
• Long Trout Winery
• Pinnacle Ridge

Check out the episode for all the wine fun, and don’t forget to subscribe to Fork You in iTunes.

It has been awhile since we’ve posted a Fork You filmed in Fork You kitchens, so why not start 2010 on the right note?

Scott and Marisa whip up some easy cauliflower soup to warm your heart and your stomach.

From the 12/5/09 Fork You Live at Foster’s Homewares

1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
3 tablespoons olive oil
3/4 cup water

Pre-heat over to 450 degrees.

Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.

While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I used at Fork You Live (sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo):

2 tablespoons sesame seeds
2 tablespoons poppyseeds
1 tablespoon garlic powder
1 tablespoon fennel seed

After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).

Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.

4 large onions, thinly sliced in half-moons
3 tablespoons butter
1 tablespoon olive oil
4 stems of fresh thyme
salt and pepper

Melt the butter and olive oil together in a large skillet. Add the onions and reduce the heat to low. Add two springs of thyme. Cook slowly for 30-45 minutes, until the onions reduce by more than half and take on a deep, brown color. Remove the thyme sprigs and salt and pepper to taste. Serve on toasted baguette slices.

1 12-ounce bag of cranberries, washed and sorted to remove any mushy berries
1 orange, zested and juiced
1/2 to 3/4 cup of sugar

Combine the cranberries, orange zest and juice and the sugar (start with 1/2 a cup and then add more later if it’s too tart). Cook on medium heat for 10-15 minutes, until the cranberries break down and turn jammy. Serve over goat cheese.

Since the Phillies are in the World Series it seemed only fitting to kick off our new segment, called ‘Fork Off,’ by pitting some Phillies themed baked goods against each other. Scott and Marisa taste cupcakes from Isgro’s, Termini Brothers, and Flying Monkey. Who makes the best cupcake in Philly? Find out!

Seared Scallops with Summer Corn Hash

12 u/10 scallops
5 pieces of New Jersey corn
1 red onion
1 cucumber (seeded)
15 local cherry tomatoes
2 ripe Haas avocado
4T fresh cilantro
2T extra virgin olive oil
2t sherry vinegar
salt and pepper

To begin, shuck corn and season with salt, pepper and oil. Roast in a 350 degree oven for 15-18 minutes. (If you prefer a little char on your corn, sear in on the grill or in a pan prior to roasting.)

While the corn is roasting, dice the red onion and set aside in a bowl. Peel the cucumber and cut lengthwise, peeling away at the seeds with a soup spoon and discarding them. Chop the cucumber in roughly cut ½ inch squares.

Cut the cherry tomatoes in half and dice the avocado after removing the pit.

Pick the leaves off of the cilantro and place all ingredients in the bowl.

At this time the corn should be just about ready to be cut off the cob and incorporated into the remaining ingredients.

Next, heat a saute pan on medium high heat with enough vegetable oil to coat the pan.

Make sure that your scallops are dry before seasoning them with a bit of salt and pepper. Sear on both sides for 2 minutes per side for a medium center (which is a preferable temperature to properly enjoy fresh scallops) and set aside.

Finally, we get to plate up. Lightly toss all of your vegetables along with your sherry vinegar and EVOO. Then grab a plate and place freshly seared scallops atop of your seasonal vegetable hash and enjoy!

Serves: 3-4

Blueberry Lemonade Cocktail

Fresh blueberry puree
fresh squeezed lemonade
Kettle 1 citron
simple syrup

To create simple syrup, use 1 part sugar (preferably bar sugar) and 1 part water. Bring water to a boil, add sugar and then once sugar is dissolved, remove from heat and let cool.

For roughly four drinks, fill a cocktail shaker about halfway with fresh blueberries and lemon slices, some simple syrup, and mash together with a muddler. Add cubed ice and vodka, and shake. Then strain into martini glasses and enjoy!

The fine folks at Lippincott House, here in Center City Philadelphia, invited Scott and Marisa over for a tour and some free food (prepared by Brendan Smith.

The house is stunning, the food was delicious, and the people are great. What more can you ask for?

This episode of Fork You features Scott and Marisa cooking up a number of things with beer (in honor of Beer Week here in Philadelphia).

Here are the recipes used in this episode:

• Dill and Beer Muffins
• Beer braised brisket
• Ale braised cabbage

2 pounds of strawberries, hulled and roughly chopped
1/2 cup of sugar
1/2 lemon, juiced
1/4 cup Grand Marnier

Put strawberries in a non-reactive bowl (stainless steel, ceramic or glass) and add sugar, lemon juice and Grand Marnier. Mash to combine (you want to really bang the berries up). Set aside so that the berries and mellow out and release their juices.

Serve over angel food or pound cake. Top with vanilla yogurt or whipped cream.