Look for additional artichoke recipes in "The New InterCourses: an Aphrodisiac Cookbook," available through Amazon.com. For more information about the book, contact the authors at www.intercourses.com
For the strawberries:
1/2 cup strawberry preserves
2 tablespoons Grand Marnier
1 quart (2 pints) fresh strawberries, stemmed, hulled and quartered
1/2 cup heavy whipping cream, chilled
Sugar to taste (optional)
For the biscuits:
1/3 cup Crisco shortening, plus more for greasing
2 cups self-rising flour, preferably Dixie Lilly or Martha White
11/2 teaspoons baking powder
1 cup low-fat (1 percent) buttermilk
Scant 1/4 teaspoon baking soda
Heat the preserves in a small saucepan on medium-low to liquefy. Remove from the heat and stir in the Grand Marnier. Add the strawberries, stirring gently to coat. (If used right away, the sauce will have a thicker consistency. If made ahead of time, the sauce will macerate the berries and have a more liquid consistency.) Whip the cream until soft peaks just begin to form. Add sugar, if desired, but the unsweetened cream tastes nice next to the syrupy berries.
For the biscuits, preheat the oven to 400 degrees. Line a baking sheet with parchment paper and grease the parchment with shortening.
Combine the flour and baking powder with a fork in a large mixing bowl. Combine the buttermilk and the baking soda in a measuring cup, stirring well to combine. Cut the shortening into the flour mixture with a pastry cutter (or 2 table knives) until the butter is distributed throughout and is the size of coarse meal. Add the buttermilk to the shortening mixture and stir until just mixed.
Turn the dough out onto a floured surface, and knead 2 to 3 times just to bring the dough together. Flour your rolling pin well. Roll out the dough to a -inch thickness. Cut out the biscuits with a 2 -inch circular cutter. Don't twist the cutter, as that crimps down the edges and may keep the biscuits from rising. Place the biscuits on the greased parchment and bake for 12 minutes, or until golden brown.
Split open the hot-from-the-oven biscuits, spoon with the berries, and top with a spoon of the whipped cream.
Yield: 10-12 biscuits
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