Strawberry Shortcake

Biscuits:

In a medium bowl, combine with your hands until crumbly:

1 lb. 4 oz. White Lily Self Rising flour
½ t. iodized salt
4 oz. butter, room temperature

Using your hands, add, mixing just until incorporated:

2 c. Cruze Farm Buttermilk

Turn out onto very well floured table and pat into a rectangle. Smear down the center:

4 oz. butter, room temperature

Fold one third of the dough over on each side, then fold into thirds lengthwise. Pat out into a rectangle again and repeat the folds. Roll to about ½” thick, flouring the surface as necessary. Cut half the dough with the second largest square cutter from the large set, then cut in fourths lengthwise. Cut the other half of the dough with the smallest ring cutter of the set that’s under the rolling pins. Place the biscuits on a buttered and papered sheet pan and brush the tops with heavy cream. Sprinkle with golden can sugar and bake in the Doyon convection ovens for about 8-10 minutes, or until golden brown. Hold at room temperature for service.


Strawberry Jam:

Hull and weigh strawberries. Place in a high saucepan, and add sugar and lemon juice according to this ratio:

1 lb. strawberries
½ lb. golden cane sugar
½ oz. lemon juice

Stir together very well, and very slowly bring to a full rolling boil. Remove from heat, pour into a clean, odor-free lexan, cover the surface with parchment and put a tightly fitting lid on top. Refrigerate over night. The next day, bring the mixture to a full rolling boil and cook at high heat, stirring frequently to prevent scorching. When the strawberries have broken down completely, the jam is ready. Store in an odor free container with a tightly fitting lid in the fridge.

Strawberry Consumme:

Toss together in a large bowl:

2 qt. strawberries, hulled and quartered
½ c. golden cane sugar
Juice of one lemon

Tightly cover the top of the bowl in plastic wrap in two directions. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the boiling water. Keep an eye on the water level, so as not to run out. After 30-45 minutes, the strawberries should look tired and brown, and be swimming in a pool of lovely red consommé. Remove from heat and strain the consommé into a clean, odor free container, using a Chinois. Do not press the berries in the strainer; you do not want seeds or puree in the consommé. Slice fresh strawberries lengthwise and put in consommé . Hold cold for service.


Strawberry Ice Cream:

In a large bowl, whisk together:

32 egg yolks
3 c. golden cane sugar

In a large pot, bring to a simmer, stirring frequently to avoid scorching:

1 gal. Cruze Farm Whole Milk

Temper the hot milk into the yolk mixture, then place the bowl over a pan of boiling water. Place bowl over a pan of boiling water, making sure the bowl does not touch the boiling water. Whisking constantly, cook mixture until it will coat the back of a wooden spoon. Chill immediately over an ice bath. Cool to 60’F, and place in ice cream containers. For service, spin ice enough ice cream for the night and stir in:
1 c. strawberry jam per quart of ice cream
Pour into acetate lined narrow PVC pipes and freeze solid.

Maggie Davidson, Pastry Chef
Biscuits:

In a medium bowl, combine with your hands until crumbly:

1 lb. 4 oz. White Lily Self Rising flour
½ t. iodized salt
4 oz. butter, room temperature

Using your hands, add, mixing just until incorporated:

2 c. Cruze Farm Buttermilk

Turn out onto very well floured table and pat into a rectangle. Smear down the center:

4 oz. butter, room temperature

Fold one third of the dough over on each side, then fold into thirds lengthwise. Pat out into a rectangle again and repeat the folds. Roll to about ½” thick, flouring the surface as necessary. Cut half the dough with the second largest square cutter from the large set, then cut in fourths lengthwise. Cut the other half of the dough with the smallest ring cutter of the set that’s under the rolling pins. Place the biscuits on a buttered and papered sheet pan and brush the tops with heavy cream. Sprinkle with golden can sugar and bake in the Doyon convection ovens for about 8-10 minutes, or until golden brown. Hold at room temperature for service.


Strawberry Jam:

Hull and weigh strawberries. Place in a high saucepan, and add sugar and lemon juice according to this ratio:

1 lb. strawberries
½ lb. golden cane sugar
½ oz. lemon juice

Stir together very well, and very slowly bring to a full rolling boil. Remove from heat, pour into a clean, odor-free lexan, cover the surface with parchment and put a tightly fitting lid on top. Refrigerate over night. The next day, bring the mixture to a full rolling boil and cook at high heat, stirring frequently to prevent scorching. When the strawberries have broken down completely, the jam is ready. Store in an odor free container with a tightly fitting lid in the fridge.

Strawberry Consumme:

Toss together in a large bowl:

2 qt. strawberries, hulled and quartered
½ c. golden cane sugar
Juice of one lemon

Tightly cover the top of the bowl in plastic wrap in two directions. Place the bowl over a pan of boiling water, making sure the bottom of the bowl does not touch the boiling water. Keep an eye on the water level, so as not to run out. After 30-45 minutes, the strawberries should look tired and brown, and be swimming in a pool of lovely red consommé. Remove from heat and strain the consommé into a clean, odor free container, using a Chinois. Do not press the berries in the strainer; you do not want seeds or puree in the consommé. Slice fresh strawberries lengthwise and put in consommé . Hold cold for service.


Strawberry Ice Cream:

In a large bowl, whisk together:

32 egg yolks
3 c. golden cane sugar

In a large pot, bring to a simmer, stirring frequently to avoid scorching:

1 gal. Cruze Farm Whole Milk

Temper the hot milk into the yolk mixture, then place the bowl over a pan of boiling water. Place bowl over a pan of boiling water, making sure the bowl does not touch the boiling water. Whisking constantly, cook mixture until it will coat the back of a wooden spoon. Chill immediately over an ice bath. Cool to 60’F, and place in ice cream containers. For service, spin ice enough ice cream for the night and stir in:
1 c. strawberry jam per quart of ice cream
Pour into acetate lined narrow PVC pipes and freeze solid.

Maggie Davidson, Pastry Chef