FOOD MENU
BREADS
Homemade Southern Biscuits!
Homemade Southern Biscuits. â—¾2 cups flour â—¾4 teaspoons baking powder â—¾1/4 teaspoon baking soda â—¾3/4 teaspoon salt â—¾2 tablespoons butter â—¾2 tablespoons shortening â—¾1 cup buttermilk, chilled Directions Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt. I always keep my butter and milk in the freezer until immediately before adding) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes. As always : simple. elegant. delicious Notes: Wanna glam up this basic recipe? Add fresh herbs and cheeses for an elegant (but easy) sophisticated biscuit. Happy eating! Deah of The Berry Group
ENTREES
Red Bell Pepper Sauce & Squash Pasta
Finished my Joe Cross Three Day Cleanse! Last night we made delicious homemade soup and the most amazing red bell pepper sauce over a bed of squash prepared to taste/look like pasta. It was a major success. It was a beautiful lovely orange hue and very creamy with zero cream or butter! A major accomplishment for me! Lol! Here's my pasta recipe I created: 3-4 Roma/Plum Tomatoes 1/2 red bell pepper 1/2 yellow bell pepper 1/4 large red onion 10-15 mushrooms 1 garlic clove 2 tablespoons olive oil 3 basil leaves 1/2 spring of rosemary Sea salt and cracked black pepper to taste Prep yellow squash. I purchased a kitchen gadget called "spirelli" a couple of years ago. You insert veggie (squash in this case) and twist the contraption. It comes out in wonderful thin spirals that look very similar to spaghetti. After cutting squash place in cold water or boiling pasta (whichever you prefer) set to side and begin sauce. Sauce: Heat 1 tablespoon olive oil over medium heat. Quarter tomatoes and slice bell peppers, onion. Crush 1/2 garlic clove. Add to pan and cover for 5-7 minutes or until soft. Transfer ingredients to blender and pulse for 10-15 seconds. Add remaining 1 tablespoon olive oil and garlic clove and blend until emulsified. Pulse basil and rosemary for 10-15 seconds or until well blended. Let rest then take same pan used earlier and add mushrooms. Sauté until brown. Add spinach and seasonings. When spinach is almost done add sauce mixture from blender. Stir, cover and simmer for 5 minutes. While this simmers add squash to small pan of water. Cover, season and simmer until it is warm and soft but still has a bit of "give" to it. Remove from water and Serve with sauce! Enjoy!!
DESSERTS
Limoncello & Rosemary Granita
Nicole Berry Events - LIMONCELLO & ROSEMARY GRANITA *a semi frozen Italian ice dessert 2 cups of lemon juice 1 cup of orange juice 1/2 cup Limoncello liquor 1/2 cup simple syrup Finely chop fresh herbs: rosemary or mint pair nicely with the lemon flavor Directions: Combine all ingredients in a bowl. Mix well then transfer to a glass 9 x 13 baking dish. Leave uncovered and freeze one hour. Scrape with fork then refreeze. Repeat process three more times until dessert is spoonable. Enjoy this light refreshing dessert. Play with the flavor profiles! You may also tweak this recipe by only using fresh juices and making it "kid-friendly" and approved by all! Bon appetit! Nicole Berry Events