Sunday - June 8 Brooklyn Biscuit Pop Up at 6/15 Garden

Sunday's Menu June 8 at 6th av & 15 st.

Brunch in the 6/15 Garden - Sunday June 2

Join us for scones, biscuits, coffee and flowers at the 6/15 Green community garden on 6th Av and 15th St, Park Slope Brooklyn - Sunday, June 2, 10am to 3pm.

All proceeds benefit 6/15 Green.

Let's get sconed!!

Savory Mushroom, Thyme & Shallot Biscuit

Savory Shittake Mushroom, Thyme & Shallot Biscuits

Earthy flavor of the mushrooms mixed with the sweetness of the sauteed shallots make a perfect combo for your luscious stews and soups.  My favorite is my thick and hearty beef stew with thyme - a lovely Bordeaux - done!

Coconut Creme Scones

Coconut Scones

 Creamy coconut scones can really fool you.  I thought it would be over powering but the delicate coconut flavor comes out in the coconut milk topping.  Toasted coconut adds the crunch that really makes this a yummy snack.

Orange Cranberry Scones

Orange-Cranberry Scones

Succulent Orange, Cranberry Scones
Fresh citrus flavor infuses these fruity scones.  Tangerine icing is the show stopper.  The cranberries pop in your mouth - too good!

Buttermilk - Make Your Own

Buttermilk.  It's one ingredient I always forget to purchase and can't make great biscuits without.

Years ago I had a friend who was addicted to it, she couldn't get enough, I would say she may drank a half a gallon a day - I thought she was crazy.  I did not yet realize the love I would find in buttermilk many, many years later.

So, here I am just about to make a huge batch of biscuits and I find myself cursing the aging process because yet again, I have forgotten to purchase it again.  I have now decided to make my own from now on.

The best way to begin this process is to have a "cultured buttermilk" starter.  Much like the sour dough starter that you may read so much about, it's the best way to get the proper buttermilk one would need to bake, drink and cook with.  Start with the store bought stuff and make certain it says "cultured" on the label, this will be your starter.   Simply mix 1 part starter with 3 parts milk (any percentage of fat will do), pour in a glass jar or bottle, sit in a warm place in your kitchen for 24 hours and DONE!  Put the finished product in the fridge and it keeps for weeks!  Love it!

Here is a great place to read up on the details:

http://biology.clc.uc.edu/fankhauser/cheese/buttermilk.htm

Good baking!

Cheddar Jalapeno Biscuits

Cheddar Jalapeno Biscuits

The ongoing search for perfection in my cheddar-jalapeno biscuits can become obsessive.  I am always striving for them be higher out of the oven but have the zing of jalapeno getcha as you wash them down with a nice cup of java......or beer.

This is the ultimate combination of slow cooked whole pork loin, pulled and topped with my homemade bread & butter pickles.

Homemade coleslaw is pictured as a side.