This one is easy guys. Grab your favorite ice cream, see mine above!
I was craving popsicles likes none other this month and so happy to share these! My sister gifted the molds to me (easy find at TJ MAxx or BB&B), delicious strawberries are in season and Philip whipped up a beautifully simple recipe!
Plus it's the first day of summer? Perfect.
Happy summer to you all!
It starts with a strawberry. Smack in the middle of strawberry season.
I'm always drawn more to a fruit-filled dessert than a chocolatey one and strawberry shortcake is no exception.
It's simple to make at home which is wonderful since I've yet to experience any phenomenal restaurant versions.
Join me each week this June to indulge in favorite summer sweets, most will be southern and locally inspired.
Recipe by Philip Bollhoefer...
The biscuits (yields 12):
Cake flour 2cup
All purpose flour 2cup
Kosher salt 1tbsp
Baking powder 1tbsp
Baking soda 1tsp
Butter (cold) 2 sticks cut into 1/4inch cubes
Sift dry ingredients together. Mix sifted dry ingredients and butter. In 4 batches, pulse the butter flour mixture in food processor until butter is the size of small peas.
Transfer butter and flour mixture into a large mixing bowl and create a well in the middle. Using your hands combine buttermilk until incorporated. DO NOT OVER MIX. The dough should just come together and look ragged.
On a floured work surface roll dough out and fold over itself. Repeat 3 times. Once layers have been formed roll dough out approximately 1 inch thick. Cut into 2.5" rings.
Brush tops of biscuits with buttermilk. Bake at 350 for 15 minutes/until lightly browned.
Quartered strawberries 2cups
Sugar in the raw 2tbsp
Grand Marnier or other orange liqueur 1tbsp
Lemon juice 1tsp
Mix all ingredients together. Let strawberry mixture sit overnight or at least while biscuits bake.
Let biscuits cool then open them up. Scoop vanilla ice cream and place on bottom half of biscuits and top with strawberries and garnish with powdered sugar.
Luke proposed to Megan in May of this year and I was so happy to work with them on their engagement photos in early June.
Megan was looking for an outdoor spot with open fields and our beautiful mountains in the background for the photos. I immediately got to work researching options and recalling recommendations that my local friends have used.
Alex Fisher of Lucky Penny Creative (badass event planner in Greenville/Asheville) gave me a quick description of Lady Luck Farms and it was clearly the best spot for this couple. Megan agreed and we were both so excited to see it all come together.
Although I love working with the details and styling of food and products in my work, it was such a joy to bring that into portraits as well. We incorporated every detail of the farm and created natural posing based on the setting.
As the sun set we captured new lighting almost every 15 minutes which added to the dreaminess of the collection of images.
I love throwing on my boots and being ready for anything in a shoot and this was no different. We waded through tall grasses, overflowing greenhouses and I even asked these two to lay on the ground around the blooms.
I look forward to meeting and working with more couples who want to get outside and play around for their engagement or wedding photos.
Chocolate is usually one of the last types of dessert that I order or bake. I reach for the blueberry filled crumbles, chocolate chip cookies or plain jane treats like shortbread.
That being said, these simple chocolate tarts are killer.
Philip created these with inspiration from his stacks of cookbooks and added his own touches, including a sprinkle of sea salt on top.
The tart dough:
All purpose flour 2cup + 3tbsp
Kosher salt 3tsp
Cold unsalted butter 8oz cut into ¼ in cubes
Ice water 1/4cup
Combine 1 cup of flour and the salt. Add flour and salt mixture into the bowl of a stand mixer. Mix with paddle attachment for approx. while adding the butter in 4 additions. Stir until well combined, approx. 1 minute. Add the remaining flour and mix until just combined and scrape the sides of the bowl. Add ice water and mix just until the dough comes together. There should be no visible pieces of butter left. Flatten the dough and cover with plastic wrap. Let the dough chill for at least 2 hours.
Unwrap the dough a place between 2 sheets of parchment paper. Using a rolling pin pound the top of the dough to get the rolling process started. Roll the dough out to approximately 1/8 inch thick and cut for the desired tart mold (can us a muffin pan). Place tart dough into desired mold. Use parchment paper or a coffee filter to cover the tart dough once in the mold. Fill the coffee filter/parchment with raw rice. This will keep the dough from rising while the tart bakes.
Bake at 350 for approximately 20 minutes until the shells are golden. Remove from oven and allow to cool slightly. Remove from mold and reserve.
55-65% cocoa dark chocolate 8oz
Heavy cream 8oz
Cold butter 1tsp
Place chocolate in a hear resistant mixing bowl. Heat cream in medium sauce pan over high heat. Once the cream bowls poor over chocolate and mix until completely melted. Add cold butter and stir.
While the gnache is still warm poor into tart shells. Finish with a pinch of fluer de see on top!
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