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
Book on-line at www.hope-Merrill.com
Not Another Strawberry Recipe?... Yup! Who can
Strawberry Short Cake
for Memorial Day?
Promise, I won't do it for the next posting...
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
Preheat the oven to 375 degrees F and line a baking sheet with
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
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..