21253 Geyserville Avenue, Geyserville, CA 95441
800-825-4233
www.hope-merrill.com

May 18, 2014

Memorial Day Just Around the Corner

The Wine Country, Closer Than you Think

Join us at the Hope-Merrill House for a weekend of fun

Plan a fun filled Memorial Day Weekend

Stay two or three nights

Start off on Friday night at our Friday night wine tasting.

Be our Guests on Saturday night for our annual Memorial Day BBQ

Free Wine Tasting Passport to over 100 wineries

Join in Geyserville’s Memorial Day Celebration at Live Oak Cemetery

Cost of the package,  is the regular room rate plus a bottle of
wine to share at the BBQ

Call for reservations at 1 800 825 4233
or
Book on-line at www.hope-Merrill.com

2014 Healdsburg Jazz Festival

Call for reservations at 1 800 825 4233
or
Book on-line at www.hope-Merrill.com

Not Another Strawberry Recipe?...  Yup!  Who can refuse Strawberry Short Cake for Memorial Day?

Promise, I won't do it for the next posting...

Ingredients
2 cups all-purpose flour
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon plus a pinch fine salt
4 tablespoons cold unsalted butter, cut into small pieces
1 1/3 cups heavy cream, plus a bit extra for brushing
1 large egg
1/4 cup honey
One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
1/3 cup fresh mint leaves, torn, plus extra for garnish

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
 



While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.
 

Recipe from Ina Garten/Food Network..


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