These are an absolute favorite in Restaurant. We don’t make them every week, but add them to the menu whenever we can. Our pantry manager and assistant pastry chef Hayden is especially good at whipping up a batch whenever we have the need. They feature garlic from the GMS gardens. Ingredients: 1 1/3 cups all purpose flour 1/2 tsp. salt 1/4 cup butter 1 clove minced garlic 1 cup shredded cheddar cheese Instructions: Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
Last week was a riotous affair in the GMS Gardening classes! A crop of strawberries presented the best opportunity for eating in some weeks! Every class made the most of a beautiful bounty of lettuce and strawberries with a delicious salad (topped with fresh strawberries and strawberry dressing) and strawberry ice cream. We divided into two groups to create the menu: Aubrey’s group led the salad making, carefully placing fresh berries from our garden on a bed of colorful, crunchy lettuce. My group made the ice cream, filling the ice cream bucket with ice and rock salt and watching intently as the motor turned the cream slowly, but surely, into a deliciously sweet treat. There’s only a few more weeks of strawberry season left, so follow the recipes below to try some at home today! Strawberry Ice Cream Ingredients: 1 pound strawberries 2 cups heavy cream 1 cup whole milk 2/3 cup sugar Directions Place 1 small bowl strawberries in a food processor and puree. Combine cream, milk, and sugar in a medium saucepan over medium heat …
Mix 3 eggs and 3/4 cups sugar Add: 1/2 tsp. cinnamon 1/2 tsp cardomman 1/2 tsp. ginger 1/4 tsp. nutmeg pinch of salt Mix with 2 cups sweet potato, 2 cups half and half, 2 Tbsp. orange zest Pour into hot pie shell and bake 30-40 minutes
We have decided that there is nothing more heavenly than fresh pressed juice. This year, like most, we harvested bucketfuls of grapes from our scuppernong/ muscadine vines. These native grapes are prolific and uniquely delicious. Students worked hard to use the fruit press to squeeze all of the flavor out of their grapes!
In the Upper-El Gardens we had some late squash blossoms, which we knew wouldn’t form fruits and ripen before frost. We decided to harvest them, along with some thyme for a delicious fall hors d’oeuvre. We also harvested a few figs and some scuppernongs and muscadines. The blossoms were rinsed then lightly stuffed with goat cheese. We dipped them in an egg-wash, then rolled them in a mixture of flour, salt, and fresh chopped thyme leaves. Finally, they were fried in coconut oil until crispy and tender. This was an absolute hit with students and teachers alike!
Lower-El and Primary made Basil Pesto in their classes this fall. As always the basil was plentiful and we used the lime basil for it’s extra yummy flavor. Lower-El students made handmade crackers to go with their pesto.