CITY Issue 57

FOR THE PASTRY CREAM: 1 cup milk ¼ cup sugar 3 Tbsp. cornstarch 6 egg yolks 1 Tbsp. vanilla extract STRAWBERRY SHORTCAKE | SERVES 8 FOR THE STRAWBERRY SAUCE: 1 Tbsp. butter, cold ¼ tsp. orange blossom water* ½ cup strawberries, washed and chopped ¼ cup sugar Zest of half a lime Lime juice, to taste 2 pints fresh strawberries, washed and leaves removed In a small pot, combine chopped strawberries with sugar and quickly bring to a boil. Cook until jam-like in consistency, about 8 minutes. Add the zest of half a lime and lime juice to taste. Chill and stir in fresh strawberries right before serving. Bring ¾ cup milk and ⁄ cup of sugar to a boil. In a separate bowl, whisk together the cornstarch with the remaining sugar. Then whisk in the remaining milk, to form a “slurry.” Then whisk in the egg yolks. Temper the hot milk/sugar mixture into the egg yolk mix. Return the entire liquid mixture to the heat, and cook until it boils (about 1 minute). Remove from heat and whisk in the vanilla, orange blossom water, and the cold butter. Spoon mixture into a bowl, cover the mixture with plastic wrap directly touching the surface of the mixture (to prevent a skin from forming), and refrigerate until cold. *FOR THE ORANGE BLOSSOM CREAM: FOR THE BISCUITS: 2 cups flour 1 Tbsp. baking powder ¼ cup sugar 1 cup heavy cream Pastry cream (from recipe above) Whip 1 cup of heavy cream to soft peaks. Whisk about a third of the whipped cream into chilled pastry cream. Gently fold the remaining whipped cream into the pastry cream mix. TO SERVE : ½ tsp. table salt 4 oz. butter, cut into small cubes, cold 1 cup cream Preheat oven to 400˚. In a small bowl, combine the flour, baking powder, sugar, and salt. Cut in the cold butter. Add the cold cream all at once and stir. Scoop into desired sized biscuits. Brush with cream and sprinkle with sugar in the raw. Bake at 400˚ until golden brown, approximately 10 to 15 minutes. (Note: This recipe makes approximately 2 dozen biscuits, enough for 12 servings. If you are able to resist temptation and not eat them all in one day, they can keep up to 2 days, in an airtight container. It’s best to reheat them in a 350˚ oven for about 4 to 5 minutes.) Slice each biscuit in half, horizontally. Place two biscuits on each plate. Spoon a generous scoop of orange blossom cream onto the bottom half of each biscuit, and then spoon a little strawberry sauce on top of the cream, and some around the plate as well. Replace the top half of the biscuits and serve immediately. For Coq Au Vin à la Grand-Mère Marchand, adapted from Greg Marchand’s grandmother’s recipe, go to www.city-magazine.com/familymeal http://www.city-magazine.com/familymeal

Table of Contents Feed for the Digital Edition of CITY Issue 57

City Issue 57 Contents Letter from City Our Friends Action Wanted City Moment Temporary Contemporary In Rouge Fast Food The Amused Bouche How We Live/The Kitchen Taste Test Dessert Wine Going Local Expert Opinion Travel Employees Only Summer Showers Wild Things Be There at 10 P.M. Sharp If... Where To Buy It Icon

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