Tuesday, June 16, 2009

Tasteworthy Tuesday: Kitchens That Work

As I mentioned to you last week, this past Sunday was the "Kitchens that Work" home tour hosted by the Montclair Historical Society. My catering company, Bon Vivant Events, donated the dessert for the country bbq that followed the tour. I thought I would share a few shots from the event.

We served Strawberry Rhubarb Shortcake with Lavender & Aged Balsamic (with fresh vanilla bean whipped cream of course) assemble yourself style. Although the event was casual, it was an opportunity to present our company to the neighborhood so we offered a classic summer dessert with a sophisticated twist.

Since I don't want to give away all of the goods for free I'm keeping the recipe for the amazing fruit topping to myself but I will share the recipe for the biscuits or "shortcake". The recipe came from
Sunday Suppers and is so unbelievably easy. Even if you do not consider yourself a baker you can definitely master these.

Buttermilk Biscuits
makes about 15

1c unbleached all-purpose flour
1c cake flour
2 tsp baking powder
2 tbl sugar
½ tsp baking soda
½ tsp kosher salt
8 tbl cold butter
¾ c cold buttermilk


Preheat oven to 400 degrees F. In a food processor, combine all dry ingredients. Pulse to aerate. Cut cold butter into ½ inch cubes and scatter over the flour mixture. Pulse 12 times. The mixture should look like cornmeal. You should still be able to see pea sized pieces of butter. Dump the mixture into a medium sized bowl and add buttermilk. Mix swiftly until just combined. Using an ice cream scoop (about 1.25 ounces), scoop biscuits onto a baking sheet. Do this quickly so as to keep the mixture as cold as possible. Bake for 15 minutes.

We also prepared small gifts for the guests to take home with them. Jordan, our executive chef, makes these amazing candied walnuts. We bagged them in small glassine bags and attached our business card to them. I think we over estimated the number of guests that were going to show up because I have a shopping bag full of these sitting in my living room. What am I going to do with all of those nuts? Oh well, it's a learning process I suppose.

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  1. You can send them to me :D
    They look gorgeous and I bet they taste good too.

  2. looks great michelle, and if you're like you're like me, you eat the leftover stuff, which I know....it's bad....

  3. This is the most reliable thing of thing we've ever used. Tasteworthy Tuesday: Kitchens That Work is awesome!