Monday, July 1, 2013

Fire in the Triad 2013: Strawberry Moonshine Shortcake #CompDiningNC

The following recipe is from Fire in the Triad competitor Chef Travis Myers from River Birch Lodge in Winston-Salem.

It's time for more dessert for your sweet tooth. During Battle Moonshine, this was the first dessert presented. Even though the following recipes are not absolutely soaking in moonshine, no one said you can't take a swig or two three from the jar while making these shortcakes!  Junior Johnson's Midnight Moon Moonshine is handcrafted in small batches, distilled to be very smooth and infused with real fruit. And 100 proof. But 100% delicious.


I'm a sucker for anything with a biscuit. The biscuit for this strawberry shortcake are so crusty on the outside and fluffy on the inside, you'll instantly fall in love (just like I did). If you're a regular reader, you already know I'm quite the biscuit aficianado. After biscuits, ice cream is also one of my favorite things. A flotilla island in the center of an expertly executed crème anglaise, the biscuit was soft, tender and everything you want to love about a homemade biscuit. The strawberries in the sorbet, the garnish and the sauce are a great start to a great summery dessert.

Again, this recipe is labor intensive. The recipe has multiple components and was developed for restaurant use. NOTE: The creme anglaise, as pictured, can also be made into an ice cream. After creating the base, follow your ice cream machine's directions to freeze the creme for French vanilla ice cream.



Angel Biscuits
Makes 20, 2” biscuits

2¼ tsp dry yeast
½ cup warm water (90-110 degrees F)
4 ½ cups buttermilk
9 cups all-purpose flour
1 ½ Tbsp baking powder
½ Tbsp baking soda
¼ cup sugar
1 ½ Tbsp salt
¾ cup shortening (Crisco) OR cold butter, small diced
as needed                    egg wash (1 egg mixed with 2 Tbsp of water)
as needed                    butter, melted

Preheat oven to 425F.
Dissolve the yeast in the warm water, let stand for 5 minutes, then gently stir.
Combine flour, baking powder and soda, sugar, and salt, then sift.
Cut the shortening/butter into the dry ingredients until pea size pebbles.
Add the yeast liquid to the buttermilk, then add this to the dry ingredients.
Pull dough together and slightly knead.  Do not over mix.
Dust the work space with flour.
Roll the dough gently into ¾ inch in thickness. Cut into 2” circles.
Lay side by side on oiled sheets trays.
Allow to proof slightly (covered with moist towel) in a warm place for 20 minutes.
Brush with an egg wash.
Bake at 425F oven for 10 to 20 minutes, until golden brown.
Turn the pan half way while baking.
After baked, while hot, brush with melted butter

Strawberry Sorbet

Makes 1 ½ quarts (48 fl. oz.)

10 oz                           strawberry moonshine reduction [recipe follows below]
15 oz                           strawberry purée, strained (unless you prefer the seeds)
6 fl oz                          water, cold
1 T                               lemon juice

Combine all the ingredients and stir until blended.
Cover and chill thoroughly under refrigeration.
Process in an ice cream machine according to the manufacturer’s directions.
Pack into storage containers and freeze for 3 hours or overnight.



Crème Anglaise
Makes 4 ½ cups of sauce
Makes 2 ¼ quarts of ice cream

2 cup                           whole milk
2 cup                           heavy cream
8 ea                              egg yolks, large
2 cups                           sugar, white
1 ea                              vanilla bean, pod and seeds
pinch                             salt

Bring milk and cream to a simmer in a large saucepot with a pinch of salt and 1/3 of the sugar.
Cut open the vanilla bean pod and scrape the seeds into the pot. Add pod and steep for 10 minutes. Remove vanilla bean pod.
In a small bowl, whisk yolks and the remaining sugar.
Temper hot milk into egg mixture: Add a little bit of the hot cream mixture into the egg yolks, stir, and then add all of the egg yolks back to pot. Cook the mixture on medium heat, stirring continuously until the mixture coats the back of the spatula. .
Strain through a china cap or other mesh strainer into a clean container.
Place plastic wrap on the surface of the cream and set in an ice bath to chill.
Allow to chill for 1 hour, stirring occasionally.
If making ice cream, use your ice cream maker and follow the manufacturer's directions after the cream has cooled.


Strawberry Compote

2 pints                         strawberries, small diced
10 fl oz                        strawberry moonshine reduction

-Combine all the above ingredients.
-Add enough reduction to cover the berries, or to taste.
-Adjust seasoning with pinch of salt.
-Store under refrigeration covered.


Strawberry Moonshine reduction

1 quart                         moonshine, strawberry with berries
4 oz                             simple syrup
1 pint                           strawberries, half

-Combine all the ingredients, then reduce and cook the alcohol out.
-Reduce until mixture coats the back of a spoon, to a syrup consistency.
-Cool completely, then gently smash berries, strain.
-Store under refrigeration covered.

2 comments:

Amy said...

I love your version of strawberry shortcake. I agree, using a biscuit is the way to go. :)

Nikki said...

Thank you, Amy! I love your mini bean paste buns!

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