HAPPY NEW YEAR DIVAS! It’s a new year and we are introducing a new monthly feature to our blog, called Off the Rack! Off the Rack will focus on topics outside of fashion.
For our inaugural post, we have the privilege of bringing you a truly grown and sexy dessert experience from Chef Kenneth Temple.
You may have seen him nab the win on Food Network’s Chopped or caught him chopping it up with Sheba Turk on WWL-TV, but without a doubt, if you love the wave of hot young chefs shaping New Orleans cuisine, you’ve probably heard of Chef Kenneth Temple. Chef Temple has been featured in US Weekly and USA Today, at the Essence Music Festival, and he's received a proclamation from the City of New Orleans as well as the ambassadorship for City of New Orleans in South Africa for three years. Chef has been kind enough to share one of his favorite desserts, which brings a decidedly decadent twist on the old strawberry shortcake.
Strawberry Shortcake with Hennessy Whipped Cream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Chef Kenneth Temple
4 cups flour
6 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 stick shortening
2 eggs beaten
1 tablespoon vanilla
1 cup milk
16 ounces strawberries tops removed, sliced
2 ounces of Hennessey
¼ cup light brown sugar
¼ cup balsamic vinegar
juice of 1 lemon
2 tablespoons strawberry preserve or jam
Hennessey Whipped Cream:
1 ½ cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons Hennessey
- Combine dry ingredients, cut in fat. Make sure dry mix looks like coarse cornmeal. Add wet ingredients, using a ¼ cup dry measuring cup (spray with cooking spray or rub oil inside to prevent sticking) drop on baking sheet. Place in oven for 12-15 minute, shortcakes should be golden brown.
- To make the preserve, place strawberries, Hennessey and brown sugar in a pot and let sit for 10 minutes, add other ingredients and turn heat to a medium heat bring to a simmer and let cook for 5 minutes.
- Place cream, sugar, vanilla, and Hennessey in a bowl. Beat on medium-high speed for 3 minutes.
- To assemble, cut shortcakes in half, place strawberry preserve on the bottom biscuit. Place a dollop of whipped cream, then place the top half biscuit on top and more whipped cream on top. Serve.
Preheat oven 425 F Note: When making whipped cream to save time, place bowl and beaters in the freezer for 10 minutes minimal before using. Store any leftovers in airtight container.
Enjoy this delicious sweet treat with someone special this new year and for more outstanding recipes from Chef Temple, check out his latest cookbook, Southern Creole Recipes From My New Orleans Kitchen.
Did you enjoy the first installment of Off the Rack? Let me know your thoughts in the comments section.