Strawberry Shortcake, as Easy as Pie

Strawberry Shortcake

I like simple in most areas of my life. A simple morning of dogs and coffee. A simple farm, 5 acres and 26 chickens. A simple basket of hammered gold filled with simple eggs or blues, greens, and browns. A simple wardrobe of whatever is a hand-me-down of Nolan’s or bought on a whim after a glass or two of wine. A simple shower at the end of the day. A simple pillow of 800 thread count. Simple, comfortable. Easy, but the way I like it.

Same with desserts. Or breakfast. Whatever you consider biscuits and cream and strawberries. The below doesn’t involve rolling or kneading or resting. It involves a shaggy dough and an ice cream scoop. Think the stale Bisquick from your grandmother’s pantry, but with a little extra (by “extra” I mean tequila).

Egg adn Shortcake-3.jpg

Ingredients for Biscuits:

  • 1 1/2 cup AP flour

  • 2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 TB sugar + more for sprinkling

  • 1/3 cup sour cream

  • 1/3 cup whole milk

  • 1/2 TB vanilla extract

Directions for Biscuits:

  1. Preheat oven to 450*F and prepare a sheet pan with a Silpat or parchment

  2. Sift all dry ingredients together

  3. Whisk all wet ingredients and pour onto dry

  4. Mix with a wooden spoon until a shaggy dough forms

  5. Using an ice cream scoop, scoop dough out and drop onto prepared pan

  6. Sprinkle with sugar

  7. Bake for 12-15 minutes or until golden and puffed

  8. Allow to cool before serving with strawberries and cream

Directions for macerated strawberries: Slice a quart of strawberries and cover with a 1/2 cup sugar, 2 TB water, a splash of vanilla, 2 TB tequila or rum, a sprinkle of salt, a zest and juice or a lemon or lime, and a few basil leaves, roughly chopped. Allow to macerate overnight.

Directions for whipped cream: Beat heavy whipping cream on high with a stand mixer. When peaks form, add a splash of vanilla, a pinch of salt, and a couple tablespoons of confectioner’s sugar to sweeten

To serve: Slice biscuit in half, jam full of strawberries and cream and enjoy for every single meal - I mean it. Every. Single.Meal. You won’t regret it.

Egg adn Shortcake-5.jpg

Brunch with Vermont Creamery

Vermont Creamery Brunch Bruschetta

How lucky are we to have Spring come again? The trees are waking up, small buds perk a little every day. Our dogs run outside in the sunshine until they’re sore; puffing in the still-cold air. I’m learning to love Spring for what it is: a greeting, a promise, a chance to try something new.

And so I bring a bruschetta. I use this term loosely, of course. It’s toast. With goat cheese. Micro-greens and tomatoes roasted to the point of jamminess with half an onion to cut the sweetness. Topped with an egg, the freshest I could find: still warmed from the morning lay where I tucked it into my pajama pocket when I opened up the barn door for a flock of eager, hungry, crowing hens.

Vermont Creamery asked me to provide a “tip” for Spring cookery. Mine is to surround yourself with animals, all kinds and all ages and all sizes. Dogs to comfort you, to keep you warm in the still-cold morning. Chickens to watch from your kitchen window, to give you fresh eggs every day. We can learn a lot from chickens, you know. Keep busy, rest often, and keep one eye on your friends at all times.

Brett Braley - VTC - Brunch Bruschetta-6.jpg

Ingredients:

  • 6 campari tomatoes or whatever variety you have at hand, sliced in half or quartered if larger

  • ½ white onion, chopped

  • 4 slices of your favorite rustic, crusty bread

  • 4 eggs

  • 4 oz Vermont Creamery goat cheese, slightly warmed to room temperature

  • ½ cup arugula or other microgreens

  • Rice wine vinegar or a lemon half

  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450*F

  2. Line a sheet pan with parchment or foil (for easy cleaning)

  3. Drizzle tomatoes and onions with a little oil and roast for 25-30 minutes until skin is wrinkled on tomatoes and onions are softened and browned

  4. Remove from oven and allow to cool

  5. While tomatoes are cooling, toast your bread and fry 4 eggs in your preferred method

  6. Evenly spread goat cheese on each piece of toast

  7. Top each with greens, then roasted tomatoes

  8. Gently place fried egg on all slices

  9. Either squeeze a little lemon or a teensy drizzle of vinegar on egg

  10. Season to taste and enjoy!

Vermont Creamery Brunch Bruschetta
Vermont Creamery Brunch Bruschetta
Brett Braley - VTC - Brunch Bruschetta-4.jpg
Vermont Creamery Brunch Bruschetta