Makes 1 dozen
Strawberries
2 pounds strawberries, hulled and quartered
½ cup sugar
In large bowl, combine strawberries and sugar, set aside. (Toss occasionally until syrup forms)
Biscuits
1 cup tapioca flour
½ cup sweet sorghum flour
½ cup white rice flour
½ cup cornstarch
½ cup potato starch
1 tablespoon xanthan gum
1 tablespoon baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon granulated sugar
¼ cup vegetable shortening
4 tablespoons (1/2 stick) unsalted butter, diced
1½ cups buttermilk
Preheat the oven to 425°F and grease a baking sheet.
In a medium bowl, whisk together the tapioca flour, sorghum flour, white rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, salt, and sugar. Using your fingers or a pastry blender, rub or cut the shortening and butter into the dry ingredients until the mixture is coarse and crumbly. Add the buttermilk, stirring until the ingredients are thoroughly mixed.
Scoop out ¼ cup of dough, shape into a 1-inch-thick round, and place on the greased pan. Repeat with the rest of the dough, (leaving 2 inch space between biscuits. Bake for 15 minutes or until golden brown. Remove from the oven and let cool on wire racks before serving.
Whipped Cream
1 cup whipping cream
1 tablespoon sugar
1 teaspoon orange zest
1 tablespoon Gran Marnier
Using an electric mixer, beat the cream, sugar, orange zest and Gran Marnier until stiff peaks form.
Plating
Cut biscuit in half and place bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover whipped cream with biscuit top and dust with powdered sugar.
Roasted Beet Salad with Goat Cheese and Candied Walnuts
Makes 4-6 servings
1 ½ pound beets, trimmed and washed
½ cup walnut halves or pecans
¼ cup sugar
Pinch cayenne
1 medium onion, caramelized
1 tablespoon olive oil
1 tablespoon butter
1/8 teaspoon sugar
1 ½ tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup olive oil
¼ teaspoon kosher salt
1/8 teaspoon pepper
4 ounces goat cheese, crumbled
2 oz Arugula, Chiffonade
Preheat oven to 350 degrees.
Individually wrap beets in tin foil and cook in oven 1 ½ hours.
While beets are cooking, place walnuts, sugar and cayenne pepper in medium sauté pan over medium heat. Continue stirring nuts until sugar dissolves into a liquid, and coats nuts. Pour walnuts out of skillet onto a piece of tin foil to cool.
In a second sauté pan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add onion, sprinkle with sugar, and stir occasionally 20-30 minutes until caramelized.
Remove beets from oven and allow to cool 30-40 minutes.
To peel beets, place them under cold running water and using your fingers, remove the skins. Dice beets and place in large mixing bowl.
In small bowl, whisk together vinegar, mustard and honey. Gradually whisk in oil, salt and pepper until dressing is emulsified. Pour dressing over beets and toss until thoroughly coated. Sprinkle caramelized onions, candied walnuts, and goat cheese over beets, garnish with arugula and serve.
