Our favorite summer dessert with a spicy ginger twist. This biscuit version is surprisingly simple to make – sweet and crunchy then topped with sweetened macerated berries and freshly whipped cream.
Strawberries With Ginger Shortcakes
1 quart farm fresh strawberries
2 tablespoons mint simple syrup or sugar
2 ½ cups all-purpose flour (spooned and leveled), plus more for dusting
⅓ cup sugar
2 teaspoons freshly ground dried ginger
2 ½ teaspoons baking powder
1 teaspoon salt
½ cup cold butter, cut into small cubes
1 cup cold buttermilk
1 cup plus 2 tablespoons cream
2 tablespoons turbinado sugar
1 cup whipping cream
1 tablespoon sour cream
2 tablespoons powdered sugar
½ teaspoon of vanilla extract
Slice the larger berries into quarters or halves, keeping the smaller ones whole, and place in a large bowl. Gently toss with the mint syrup or sugar; set aside.
Preheat oven to 425˚F. In a food processor, combine flour, sugar, ginger, baking powder, and salt; process until mixture is combined. Add the butter and pulse until the mixture resembles coarse meal. With the processor running add the buttermilk; then pulse just until moistened, 4 or 5 times. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a circle. Cut as many as possible with a round large biscuit cutter, then pat the remaining dough together and continue cutting until you have used all the dough. Transfer the rounds to a parchment lined baking sheet; brush the tops with the 2 tablespoons of cream and sprinkle the tops with the turbinado sugar. Place in the oven and bake until golden, 25 to 30 minutes; cool on baking sheet.
Whisk the whipped cream with the sour cream. Add the powdered sugar and the vanilla. Whip until soft peaks form. Refrigerate until ready to use.
To serve, split biscuits with a serrated knife. Top with the berries and fresh whipped cream. Makes 8-10 servings.
Summer’s early bounty in a delicious and beautiful salad. Farm stand scallions, radishes, tomatoes, and fennel are combined with Grilled Bread Cheese, ciabatta bread and corn then topped with sunflower sprouts, mint leaves, fennel fronds, and chive flowers. It’s lightly dressed with simply fresh lemon and olive oil right before serving.
Bread Cheese has a high melting point so it can be grilled. It is traditionally a Finnish cheese made with reindeer milk. The American version uses pasteurized cow’s milk that looks like it’s been toasted because it actually has – baking it is part of it’s cheesemaking process.
2 red scallions, sliced very thinly slice
2 white radishes, very thinly sliced
2 red radishes, slice very thinly
2 tomatoes, sliced thin
2 baby fennel, sliced very thinly sliced
2 slices ciabatta bread
¼ cup olive oil plus 3 tablespoons
1 ear of corn, husked
8 ounces Bread cheese
¼ cup sunflower sprouts
Mint leaves for garnish
Fennel fronds for garnish
Chive flowers for garnish
2 tablespoons fresh lemon juice
Fresh ground pepper
Using a mandoline slicer or a very sharp knife, thinly slice the vegetables. Set aside.
Heat a barbeque grill to high. Brush the ciabatta bread pieces on both sides with 1 tablespoon olive oil and top with a big pinch of salt. Brush the corn with 1 tablespoon olive oil. Grill the corn until cooked through and charred in spots, and the bread until just charred in spots; remove and set aside.
Brush one side of the Bread Cheese with ½ tablespoon of olive oil and place oil side down on the grill. Cook for about 2-2 ½ minutes. Brush the top with oil, turn, and cook until lightly charred in spots, about 2-2 ½ more minutes.
Transfer to the plate with the croutons and corn; let cool.
Arrange the thinly sliced vegetables on salad plates.
Cut kernels from cob, cube the Bread Cheese and cut the bread slice into cubes. Arrange on the plate with the vegetable. Add the sprouts, mint leaves, fennel fronds, and chive flowers.
Whisk together lemon juice and ¼ cup olive oil; season with salt and pepper to taste. Sprinkle over the vegetable plate and serve. Makes 4-5 salads.