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Strawberry Biscuits
• 2/3 cups flour
• ¼ cup sugar
• 1 Tbsp. baking powder
• ¼ tsp. salt
• ¾ cup butter, frozen
• 1 cup diced fresh strawberries
• 2/3 cup buttermilk
• 1 tsp. vanilla extract
• 1 Tbsp. heavy cream
• 2 Tbsp. sugar
Preheat oven to 425 degrees. Line a
baking sheet with parchment paper.
Combine flour, ¼ cup sugar, baking
powder, and salt in a large bowl. Place
frozen butter into dry ingredients.
Gently mix. Add strawberries and
mix until strawberries are coated with
the flour mixture. Combine buttermilk
and vanilla. Pour into strawberry
mixture and stir until barely combined.
Do not overmix or biscuits will be
tough. Use an ice cream scoop to
scoop biscuits onto the prepared
baking sheet. Brush top of biscuits
with heavy cream, and sprinkle with
the 2 Tbsp. sugar. Bake in the
preheated oven until bottoms are
browned, 15 to 17 minutes. Let sit
for 5 minutes. Remove biscuits, and
cool completely on a wire rack.
Glaze
• ½ cup confectioner’s sugar
• 1 Tbsp. milk
Whisk together powdered sugar
and milk together in a cup. Drizzle
over biscuits.
Pork Tenderloin Medallions
with Strawberry Sauce
• 1½ cups reduced-sodium
beef broth
• 2 cups chopped fresh strawberries,
divided
• ½ cup white wine vinegar
• ¼ cup packed brown sugar
• ¼ cup reduced sodium soy sauce
• 3 garlic cloves, minced
• 2 lbs. pork tenderloin,
cut into ½ inch slices
• 1 tsp. garlic powder
• ½ tsp. salt
• ½ tsp. pepper
• 2 Tbsp. canola oil
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• ½ cup crumbled feta cheese
• ½ cup chopped green onions
In a large saucepan, combine broth,
one cup strawberries, vinegar, brown
sugar, soy sauce, and garlic; bring to a
boil. Reduce heat; simmer uncovered
for 15 minutes or until slightly
thickened. Strain mixture and set
aside liquid, discarding solids. Sprinkle
pork with garlic powder, salt, and
pepper. In a large skillet, heat oil over
medium heat. Brown pork in batches
on both sides. Remove and keep
warm. Add broth mixture to pan;
bring to a boil. Combine cornstarch
and water until smooth, and gradually
stir into skillet. Return pork to the
pan. Bring to a boil. Reduce heat;
cook and stir until sauce is thickened
and pork is tender, about 2 minutes.
Top servings with cheese, onions, and
remaining 1 cup of strawberries.
Strawberry Cobbler
Filling
• 2 lbs. strawberries, trimmed
and quartered (6 cups)
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1 tsp. coarse salt
• 2 Tbsp. fresh lemon juice
Preheat oven to 375 with racks in
middle and bottom. Line a baking
sheet with foil, and place on bottom
rack to catch any bubble over. Stir
together berries, sugar, cornstarch,
salt, and lemon juice. Transfer to a
2½ quart baking dish.
Topping
• 1¾ cups all-purpose flour
• ¼ cup sugar
• 1¾ tsp. baking powder
• ¾ tsp. coarse salt
• 6 Tbsp. cold unsalted butter,
cut into pieces
• 1 cup heavy cream, plus more
for brushing
• Sanding sugar, for sprinkling,
optional
• Heavy cream or ice cream,
for serving (optional)
Whisk together flour, sugar, baking
powder, and salt. Cut in butter until
the largest pieces are the size of small
peas. Add cream, and use a fork to
incorporate, stirring until a soft sticky
dough forms. Dollop dough over
filling, dividing evenly into 9 pieces.
Brush with cream and sprinkle with
sugar. Bake until biscuits are golden
brown in the center, about 1 hour and
10 minutes. Cool at least 1 hour
before serving.
Strawberry Salsa
• 9 oz. strawberries, hulled and diced
(1½ cups)
• ¼ cup finely diced red onion
• ½ jalapeno, finely chopped
(remove seeds for a less spicy salsa)
• ¼ cup chopped fresh cilantro
• Kosher salt
• Tortilla chips for serving
Combine strawberries, onion,
jalapeno, and cilantro in a bowl and
season with salt; refrigerate 15
minutes. Serve with tortilla chips.
Strawberry Spinach Salad
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. white balsamic vinegar
• Coarse salt and freshly ground
pepper
• 4 cups lightly packed baby spinach
• 6 ounces strawberries (1½ cups),
hulled and thinly sliced
¼ cup almonds (1½ oz.),
toasted and coarsely chopped
• 1 Tbsp. sesame seeds, toasted
• 2 oz. feta, crumbled
Whisk together oil and vinegar in
a large bowl. Season with salt and
pepper. Add spinach, strawberries,
almonds, sesame seeds, and feta.
Gently toss until spinach is evenly
coated with dressing. Serve
immediately.
Hometown RANKIN • 49