Strawberries-Bubba-Watson-with-Light-Cream-and-fresh-mint-in-Handblown-glass

Ingredients

1 cup Apple Jack brandy
1 cup Sorghum (or Honey or Maple Syrup)
2 vanilla bean pod, scraped
1/2 cup organic, heavy cream
1 cup organic, sour cream
1 Tablespoon and 1/4 cup powdered sugar
3 cups sliced organic Strawberries

Shaun Doty of Bantam + Biddy presented a simple yet decadent dessert with fresh spring strawberries at the Chef series for the Morningside Farmer’s Market this past Saturday. In honor of Bubba Watson, the two time Master’s Champion known for his daring playing style and southern traditions, Shaun created a Southern version of Strawberries Romanoff with an Apple Jack brandy and Sorghum as the sweetener. He topped the D and A Farms strawberries with two creams: a vanilla bean sour cream and a light whipped cream.

Sorghum was an important crop in the 1800′s and early 1900′s for the South but declined after the war since refined sugar dropped in price. The syrup is extracted from a type of cereal grass primarily found in the US but was brought over from Africa in the 1700′s. Sorghum is a very good source of potassium compared to molasses, honey, maple syrup and other sweeteners. The syrup also contains magnesium, calcium, iron, phosphorus, and other minerals. It can spike your sugar levels so it is not recommended for diabetics. For more history on Sorghum syrup, read this article at Southern Food.

Photo provided by TC Brodnax

My daughter loved this strawberry dessert so much she asked me to make it the next day. Since I did not have any Sorghum in the house, I substituted local wildflower honey and it was wonderful. Tom Brodnax who kindly takes the photos at the chef series used maple syrup and thought it was spectacular as well. After reading his recommendation to try Strawberries “Bubba Watson” on some poundcake, I made a “healthier” pound cake using my grandmother’s recipe last night. The strawberries, cream sauce, and pound cake are heavenly together. I plan to make this dessert for the Kentucky Derby on May 3rd when strawberries are even more abundant.

At the demo, Shaun provided some useful tips on whipping up this dessert. Whipping cream is easy but takes a little muscle. Always press down on the whisk so the cream does not splatter. Use your wrist instead of your arm; this prevents fatiguing. It also helps to place the bowl with the cream in an ice bath or use a chilled bowl. This creates a lighter and fluffier cream since the cold helps you whip larger air pockets in the fat.

Photo provided by TC Brodnax

Shaun is a firm believer in knowing all his growers and suppliers for his restaurants. He works with some of the best local farmers in town including White Oak Pastures who sets the standards for raising grass fed cows and pasture chickens. With all of Shaun’s connections and experience in the restaurant business, he was able to open Bantam + Biddy where he could create southern cuisine using these seasonal and local ingredients at a price point where he can feed the masses. Whether you are in the mood for some fried food with a gourmet twist or a leafy green salad, you will find something on the menu at one of his restaurants that will satisfy the pickiest foodie.

Shaun is very involved in fundraising for causes relating to Autism and Pervasive Developmental Disorder. One of his restaurants, Chick-A-Biddy will be participating in Atlantic Station Restaurant Week May 12-18th, 2014 and most of the full-service restaurants will provide set or prix fixe menu options, ranging from $10-$15 at lunch and $15-$35 at dinner. Chick-A-Biddy will offer a $15 menu with your choice of Pimento Cheese or Veggie Chili to start, 1/4 Piri Piri Chicken or 1/4 Fried Chicken with a choice of two sides for the main entree, and either a Chocolate Chip Pecan Cookie or Gluten free Chocolate Cupcake for dessert. “Restaurant Week at Atlantic Station allows visitors the chance to experience some of Atlanta’s best restaurants while supporting a great cause,” said Shaun Doty, Atlanta chef and restaurateur. “Autism Speaks does amazing work in Georgia and we are proud to support their efforts.” I hope to see you there.

Directions

1) Strawberries- Wash, hull and slice the strawberries and set aside 3 cups of berries in a bowl.

2) Make the Syrup- Combine 1 cup of Apple Jack brandy with 1 cup of Sorghum and 1 vanilla bean pod scraped to remove the seeds. To remove the vanilla specks, begin at the curly end of the bean and slice lengthwise down the pod to open the skin and then slide the edge of your knife down the inside of the bean to capture all the vanilla specks. Bring the syrup to a slow boil over medium heat. Stir as soon as it begins to boil to prevent the syrup from boiling over the pot. This happens quickly so stay near the pot. Stir occasionally for about 10 minutes to reduce by half and then remove from the heat and cool at room temperature or chill in the refrigerator. You will have 1 cup of syrup and all the alcohol will have cooked out of the syrup. Add a splash of Apple jack if you want a little zing or if it is an all adult gathering.

Photo provided by TC Brodnax

3) Whipping Cream- Whip the 1/2 cup of heavy cream with 1 tablespoon of powdered sugar until stiff. Reserve in the refrigerator. Note: you may want to double or triple this since the whipping cream is so amazing.

4) Sour Cream Mixture- Mix 1 cup of sour cream with vanilla bean from one pod and 1/4 cup of powdered confectioners sugar. Chill until use.

5) Plating the Strawberries “Bubba Watson”- Drizzle the syrup over the strawberries. Just add enough to coat but not soupy. Place the strawberries in a bowl, cup or plate. Add the sour cream and then more strawberries. Layer as many times as you wish to fill the bowl. Top with a dollop of fresh whipped cream and some fresh mint.

For a large group or casual picnic, serve the dessert in clear plastic tumblers. For a more sophisticated party, use some handblown dessert cups or your fine china. Garnish with some mint sprigs. Enjoy!