Chillin' and Grillin' with Shortcakes and Brats
Inside the Ingredients
Beach days and bonfire nights bring another thing we can look forward to this summer season...backyard barbecues.
Change things up by trying these twists on summertime classics. For your ingredients, get out there and support local producers by checking out the farmers markets and stands for fresh-from-the-field produce. Look for sun blessed strawberries (because they make the best shortcakes) from places like Guntzviller’s Berry and Vegetable Farm or Coveyou Scenic Farm Market, both in Petoskey. Also, be sure to pick up some Sleeping Bear Farms Cherry Honey Mustard, made in Beulah. (And don’t forget to grab their Thistle Honey to keep your grill game sizzling!)
Italian Brats on Honey Cornmeal Buns
Nothing beats a homemade brat...especially when it’s vegan, but let that be our little secret.
Brat Ingredients
1 3/4 cups vital wheat gluten
1/4 cup nutritional yeast
2 teaspoons dried onion flakes
1 teaspoon fennel seeds
1/2 teaspoon black pepper
1/3 cup slices sun dried tomatoes
10 fresh basil leaves
1 teaspoon minced garlic
1 teaspoon Sleeping Bear Farms Cherry Honey Mustard
1 tablespoon apple cider vinegar
2 tablespoons olive oil
3 tablespoons soy sauce
1 1/2 cups water
Honey Cornmeal Buns
3 1/4 cups flour
1/2 cup cornmeal
1/2 teaspoon sea salt
1 1/2 cups warm water
2 tablespoons Sleeping Bear Farms Star Thistle Honey
2 1/4 teaspoons (1 pack) yeast
3 tablespoons sunflower oil
To make the brats: Cut out eight 9-inch squares of parchment, and eight 12-inch squares of foil. Set aside. In a large bowl, combine the first five ingredients. Set aside. In a blender, combine the remaining ingredients. Blend until smooth, then add to the large bowl. Mix until a wet dough forms. Divide into eight pieces. One at a time, press dough into a 7-inch log on a piece of parchment. Roll up. Wrap in foil (not too tight as they will expand slightly as they cook). Repeat until all the dough is done. Steam for 50 minutes, then allow to cool for 10 minutes. Unwrap and place into a shallow dish. Drizzle with some oil, cover, and refrigerate overnight. Once ready to eat, grill to your liking. Serve with more Sleeping Bear Farms Cherry Honey Mustard.
To make the buns: In a cup, combine water, honey, and yeast. Give a stir, then set aside to sit for 10 minutes. In a large bowl, combine flour, cornmeal, and salt. Add yeast mixture and oil. Mix until a dough forms, then knead for one minute. Drizzle the dough with some oil. Cover and allow to rise till doubled, about one hour. Press down the dough, then divide into eight pieces. Roll each into a 7-inch log. Place three inches apart on a parchment lined baking sheet. Cover and allow to rise until puffy, around 30 to 40 minutes. Bake at 400 degrees until browned, 20 to 22 minutes.
Chocolate Strawberry Shortcakes
You never knew your shortcake could get any better, until you added chocolate.
Ingredients
2 2/3 cups flour
1/3 cup natural cocoa powder
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup cold butter, cubed
1 1/4 cups buttermilk, plus extra to brush
2 teaspoons vanilla extract, divided
1 pound fresh strawberries, sliced
1 tablespoon lemon juice
2 cups heavy cream
1/4 cup powdered sugar
To make the strawberries: The day before you want to serve, toss the strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Cover and chill overnight.
To make the biscuits: Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, cocoa, 2 tablespoons sugar, baking powder, baking soda, and salt. Add the butter. Work in with a pastry cutter until the mixture is crumbly. Add the buttermilk and 1 teaspoon vanilla. Mix until no dry spots remain. Scoop into 6 large balls (about 1/2 cup each) onto a parchment lined baking sheet. Pat down slightly to flatten tops. Brush with buttermilk and sprinkle on 2 tablespoons of sugar. Bake for 15 to 17 minutes. Let cool completely.
To assemble: Whip the cream, powdered sugar, and 1 teaspoon vanilla in a medium bowl until soft peaks form. Cut each biscuit in half hamburger-style. Set tops aside. Dollop whipped cream on each bottom, followed by a heaping spoonful of strawberries. Replace the tops. Add a little dollop of cream and a strawberry. Eat immediately.
Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.
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