Sunday, August 12, 2018

Balsamic Strawberries with Biscuits & Cream

My local farmers market has been KILLING IT this summer! Some of my go-to binge eating items have been cherries, snap peas, and *drumrollllllll* strawberries. If you've never had locally grown strawberries, they're the bee's knees - they are smaller than what you might find in the grocery store but their vibrant color and compact size means that they are bursting with flavor!

I first discovered the epic combo of balsamic and strawberries in culinary school when I roasted them and added them to a vanilla bean ice cream base (OMG!!!!). It was insanely delicious and I had to physically restrain myself from double-dipping and eating the ENTIRE batch. This time around, I wanted to skip the step of roasting and instead just use the acid in the vinegar to break down the sugar and make a nice "sauce" to soak into some warm and buttery biscuits.


While there might be several components to this dish, it's actually super easy to create and assemble and it would make for a great crowd-pleasing summertime dessert.

If you want to check out some markets near you, LocalHarvest is a great tool to discover new ingredients while supporting your local farmers.

For the strawberries...

1 lb strawberries washed and sliced
3 TBS balsamic vinegar
3 TBS sugar

Mix and let sit in the fridge overnight

For the biscuits…

2 1/2 cups all-purpose flour plus more for dusting
2 TBS baking powder
1 tsp sugar
1 tsp salt
8 TBS cold unsalted butter (grated)
1 cup buttermilk
2 TBS salted butter melted to brush on top

1.Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Using a large cheese grater, grate cold butter into shreds and add to flour, then mix until it looks like a loose crumble. Place the dough back in the bowl, add buttermilk and stir with a spatula until it forms a rough ball (don’t worry if it is a little sticky).

2. Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.

3. Gently roll out the dough once more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.

4. Place biscuits on a baking sheet and place in oven. Make sure they're touching. Bake until golden brown, approximately 10 to 15 minutes.

For the cream...

1/2 pint heavy whipping cream
Contents of one vanilla bean
1/4 cup powdered sugar (maybe more depending on desired sweetness

1. In a mixing bowl, add ingredients and beat on high until stiff peaks form. Taste, adjust, then enjoy :)

Sliced almonds and more powdered sugar for garnish

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