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Master Biscuit Dough
Gravy and Biscuits East-West Style
Hot Mustard Glazed Salmon en Croute
Best
Strawberry-Lemongrass Shortcake
Ted Allen's Asian
Pear Upside-Down Biscuit
WINE NOTES
Passion fruit Mimosa: Pour puree
into Champagne flute and top with Veuve Clicquot Champagne
Qupe Chardonnay Bien
Nacido Reserve, Block 11: 100% chardonnay. Grapes are whole-cluster
pressed, chilled and settled overnight, then transferred to French
barrels for fermentation. Touches of Asian pear, mango and
pineapple, along with a nice, creamy oak with slightly softer
acidity.
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Best Strawberry-Lemongrass
Shortcake
Serves 4
- Juice and zest of 1 lemon
- 2 tablespoons sugar
- 1 tablespoon super minced lemongrass,
white part only
- 2 pints very ripe strawberries, stemmed,
quartered or halved, depending on size
- 2 cups whipped cream
- Powdered Sugar for garnish
- 4 baked Master Biscuits (3-inch diameter)
In a large bowl, combine lemon juice, sugar and lemongrass; stir to
dissolve and let stand 10 minutes. Add strawberries to lemongrass
mixture, stir to combine, and let macerate for about 30 minutes. To
serve, halve biscuits, top with whipped cream, berries, and more
whipped cream. Add biscuit top and garnish with powdered sugar lemon
zest.
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