Being a conscious eater (recipe) | PostIndependent.com

Being a conscious eater (recipe)

Angela Shelf Medearis
KITCHEN DIVA
layered dessert with strawberries, biscuit cake and cream cheese on a white wood background. tinting. selective focus
Nataliya Arzamasova |

STRAWBERRY PARFAIT

This delicious recipe for Strawberry Parfait with Homemade Drop Biscuits and Lemon-Scented Chantilly is a featured item at The White Dog restaurant.

INGREDIENTS:

Homemade Drop Biscuits:

2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup cold unsalted butter

1 cup whole milk

DIRECTIONS:

1. Combine the flour, baking powder, baking soda, salt and sugar in a bowl. Cut the cold butter into small pieces; add to flour mixture. Using your hands, work the butter into the flour until pea-sized chunks of butter remain.

2. Add the milk all at once, and carefully fold in using a spatula. Scoop even spoonfuls of batter onto a lined sheet pan, and bake at 350 F for 10 minutes, or until golden. Set aside to cool completely. Makes 6 biscuits.

INGREDIENTS:

Lemon Chantilly Cream:

2 cups heavy cream

2 tablespoons granulated sugar

Lemon zest from 1 lemon

DIRECTIONS:

In a stand mixer or by hand, whip cream and sugar to firm peaks. Zest lemon over whipped cream and fold in. Set aside. Makes 1 cup.

To assemble:

2 pints of local sliced berries

Cut each biscuit in half lengthwise. Using a mason jar or bowl, layer the Lemon Chantilly Cream first, then half of a biscuit, followed by berries. Repeat until jars are full. Enjoy immediately or prepare ahead and refrigerate. Serves 4-6.

Judy Wicks has been a leader in the “slow food” movement on the East Coast for more than 30 years. She describes herself as “a conscious eater.” When she opened The White Dog in Philadelphia in 1983, it was a tiny muffin shop on the first floor of her historic Victorian brownstone. As her business grew, Wicks turned the muffin shop into a restaurant. She hired a chef who specialized in showcasing fresh, local meats and produce. Wicks convinced her to expand her menu to include even more local farmers and food artisans.

Wicks and her new chef also sought inspiration and guidance from famed West Coast restaurateur and locally grown-food pioneer Alice Waters. The White Dog’s locally sourced menu was considered revolutionary during a time when restaurants focused on French recipes and imported ingredients. The small muffin shop grew into a 200-seat restaurant, and Wicks became one of the forerunners of the fresh, local, farm-to-table movement on the East Coast.

Wicks began using The White Dog as a meeting place and training center for other local business owners who shared her vision of a global economy comprised of a network of self-reliant and sustainable local economies connected by small-to-small fair-trade relationships.

Her advocacy on behalf of local businesses and creating self-reliant communities began to consume most of Wicks’ time, and she decided to sell The White Dog restaurant to Marty Grimms in 2009. She also created a unique social contract, as she describes it, for the new owner that ensured he maintained the restaurant’s long-standing practice of buying fair-trade products, locally sourced produce from its list of farmers and vendors, and only serving meat from ethically treated animals from local producers.

Today, Wicks spends most of her time mentoring entrepreneurs via the Sustainable Business Network of Greater Philadelphia, http://www.sbnPhiladelphia.org, and the international Business Alliance for Local Living Economies, http://www.bealocalist.org.

Wicks also is a popular speaker and author. Her award-winning book “Good Morning Beautiful Business: The Unexpected Journey of an Activist Entrepreneur and Local Economy Pioneer” was published by Chelsea Green in 2013. Her book won the 2014 Gold Metal in the Business Leadership category from Nautilus Book Awards.

The White Dog remains a popular restaurant in Philadelphia and has opened three other locations in the area. The menu is a tribute to a visionary woman’s desire to support the community she loves and share her knowledge with others.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is http://www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.


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