Strawberries are flamed with Kirschwasser (cherry brandy), reduced and served over poppyseed biscuits. Be sure to read the flambe tips before beginning.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- Biscuits:
- 1 pound bread flour
- 3/4 teaspoon salt
- 2 Tablespoons baking powder
- 3 ounces cold butter
- 2-1/4 cups heavy cream
- Zest of one orange
- 1 ounce poppy seeds
- .
- Strawberries:
- 1 pound strawberries, washed
- 2 ounces butter
- 1/4 cup Kirschwasser
- 1 Tablespoons brown sugar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- Mint leaves for garnish
Preparation:
For the biscuits:
Combine flour, salt, baking powder, butter, cream, orange zest, and poppyseeds. Spoon on to parchment paper into little mounds. Bake at 350 degrees F. until golden, 10 minutes.
For the strawberries:
Melt butter, briefly saute strawberries. Flambe with Kirschwasser. Add brown sugar, balsamic vinegar, cinnamon, and cream. Reduce to syrup consistency and taste. Spoon berries and cream over the biscuits. Garnish with whipped cream and mint.
Yield: 4 servings
Recipe Source: Chef Eric Scherwinski, Napa Valley Grille, Mall of America, Bloomington, Minnesota
Reprinted with permission.
Combine flour, salt, baking powder, butter, cream, orange zest, and poppyseeds. Spoon on to parchment paper into little mounds. Bake at 350 degrees F. until golden, 10 minutes.
For the strawberries:
Melt butter, briefly saute strawberries. Flambe with Kirschwasser. Add brown sugar, balsamic vinegar, cinnamon, and cream. Reduce to syrup consistency and taste. Spoon berries and cream over the biscuits. Garnish with whipped cream and mint.
Yield: 4 servings
Recipe Source: Chef Eric Scherwinski, Napa Valley Grille, Mall of America, Bloomington, Minnesota
Reprinted with permission.
