"Easy Baking"

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Clyde's of Georgetown
3236 M st. NW
Washington, D.C. 20007
202-333-9180
Travis Olson - Pastry Chef


Chef Travis Olson with Lindsey Gustin


Strawberry Shortcake

The Main Menu
Ingredients:
1)   1 Shortcake Biscuit (see recipe below)
2)   1 cup Strawberries (sliced and sugared) and Juice
3)   ½ cup fresh Whipped Cream
4)   1 sprig of Mint
5)   Powdered Sugar

Preparation:
1)   Cut biscuit in half and place bottom onto medium white round plate.
2)   Spoon berries and juice onto biscuit.
3)   Pipe whipped cream onto berries.
4)   Place biscuit top onto cream just off to the side.
5)   Finish with sprig of mint.
6)   Sprinkle with powdered sugar.

The Shortcake Biscuit
Ingredient:
1)   3 ¾ cups Flour
2)   ½ cup Sugar
3)   6 ounces Butter (two sticks)
4)   1 tablespoons + ½ teaspoons Baking Powder
5)   1 teaspoon Salt
6)   1 cup Buttermilk

Preparation:
1)   Sift together all dry ingredients.
2)   Cut in butter by hand until small pea size shapes.
3)   Mix in buttermilk being careful not to overwork.
4)   Let dough rest 10-15 mintues.
5)   Roll out until 1 thick.  Then cut into circles using a 4 inch biscuit cutter
       and brush with cream and sprinkle with sugar.
6)   Bake for 20-30 minutes at 375 or until golden brown.


Strawberry Streusel Bars

The Lemon Cookie
Ingredients:
1)   8 ounces Butter (softened)
2)   1 cup Sugar
3)   pinch of Salt
4)   zest of one Lemon
5)   1 Egg (room tembperature)
6)   2 cups Flour

Preparation:
1)   Cream butter and sugar together.
2)   Add salt and lemon zest.
3)   Add egg.
4)   Stir in flour.
5)   Distribute evenly on parchment-lined, greasted sheet pan.
6)   Bake 15 minutes at 375°.

The Roasted Strawberries
Ingredient:
6 pints Strawberries - quartered

Preparation:
1)   Lay strawberries on baking sheet.
2)   Bake at 20-25 minutes at 375° until all the juices seep from the berries
       and then evaporate.

The Streusel Topping
Ingredients:
1)   ¾ pound Sugar
2)   ½ cup Honey
3)   8 ounces Butter - cold and cubed
4)   1 pound Flour

Preparation:
1)   Blend sugar and honey in a food processor.
2)   Add butter.
3)   Blend in flour until crumbly.
4)   Spread on top of berries.

The Dish Assembly
1)   Place dried strawberries on top of lemon cookie.
2)   Sprinkle with crumble topping.
3)   Bake in 375° oven for 25 minutes.
4)   Cut into squares when cooled.



The Blueberry Pie Desert (with Vanilla Ice Cream)
at Clyde's of Georgetown


Good Eating!!!