Chef John Grainger from the 1060 Restaurant
stopped by with a delicious recipe:
Old Fashioned Strawberry-Peach Shortcake with Uncle Lynn's Backyard Honey.
3 each. Fresh peaches (peeled, cored and cut into 8 ths)
12 each. Large strawberries (hulled, sliced thin)
2/3 cup. Granulated sugar
1/2 cup. Very good honey (either organic or homemade)
12 each. Fresh mint leaves (sliced very thinly)
1 quart. Heavy cream
1/2 cup. Granulated sugar
1tsp. Pure vanilla extract
6 each. Homemade biscuits (use any good recipe website, but
spoon the dough onto a tray and bake them as abstract scoops for the "old-fashioned" look)
First take the heavy cream and 1/2 cup of sugar and whip it with a hand blender or table top mixer on high speed until thick and stiff. Fold in the vanilla extract and reserve in the refrigerator for later.
In a large bowl, mix the first 3 ingredients and refrigerate. Wait 10 minutes and mix well again and refrigerate. Repeat these steps for 40 minutes until the sugar is dissolved and a "syrup" has formed with the fruit juices and the dissolved sugar. Add the honey and mint and refrigerate again. Bake off your biscuits and let them cool to room temp. Cut the biscuits in half and place a spoonful of the peach strawberry mixture on top of the bottom half. Place a dollop of whipped cream on top of that and then repeat the same steps again with the top piece of the biscuit. Recipe serves 6.