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Commander's Kitchen

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La Belle Cuisine - Recipes from
Commander's Palace

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Strawberry Shortcake

 

 

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Strawberries in a Wicker Basket on a Ledge, 1895
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Strawberry Shortcake

Biscuit
1/4 cup butter
1 cup flour
1/3 cup milk
1/3 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar

Mix the flour, salt, baking powder and sugar. Cut in the butter until mix
resembles corn meal. Add milk and mix only until biscuits hold together.
Roll out approximately 1 inch thick. Cut into 6 biscuits and bake at 400
degrees [F] until brown. (approximately 25 minutes).

Strawberry Mix
4 cups strawberries
6 tablespoons sugar
1 tablespoon Grand Marnier

Puree 1/4 cup of the cleaned, hulled strawberries, sugar, Grand Marnier
and remaining strawberries. Let marinate at least 30 minutes. 

Whipped Cream
2 cups heavy cream
4 tablespoons sugar

Place cold cream and sugar in a chilled bowl and whip to soft peaks.

Assembly
Split biscuits in half. Dust top half with powdered sugar.
Place bottom half of biscuit on a plate and top with strawberry mix
and whipped cream. Garnish with fresh mint leaves. Top with the
sugared half of biscuit.
 

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