2 1/2 cups “Bisquick” baking mix (I use pancake mix from Sam’s Club)
4 tablespoons cold butter
Fresh chopped Rosemary
1 cup grated sharp cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon minced garlic (you can use garlic powder)
Brush on top
2 tablespoons butter, melted
1/2 teaspoon finely minced garlic (you can use garlic powder)
1/4 teaspoon chopped fresh parsley (you can use parsley flake)
1 pinch salt
Preheat oven to 400°F.
Combine “Bisquick” and cold butter. Don’t combine too thoroughly. There should be small kernels of butter about the size of peas.
Add cheddar, milk and 1/4 tsp. garlic.
Mix by hand until combined, but don’t over mix.
Drop 9 equal portions onto greased cookie sheet.
Bake for 15-17 minutes or until tops are light brown.
Melt 2 tbsp. butter in a bowl. Stir in 1/2 tsp. finely chopped garlic and fresh parsley
Use a pastry brush to spread garlic butter over tops of biscuits.
The secret is cold butter cut in small dice
Make ahead and wrap the biscuit air tight and freeze
Heat in oven – wrapped in foil
Please Comment and ask the chef if you are interested in a certain recipe
Epicurience Virginia, in partnership with SAVEUR. Three straight days of award-winning wines, farm-to-table food, local events, chef demonstrations, live bands, and educational seminars—an epicurean experience of Virginia’s finest. Please take a look at the Friday night dinner 8 Chains North is hosting. We have a delicious menu planned by local chef, plus get information on how you can receive discounted tickets or volunteer at the Grand Tasting.
Maison Culinaire and 8 Chains North Vineyard Dinner & Twilight Tour
Friday, Aug. 30, 6:00–9:30 pm
Join Maison Culinaire and 8 Chains North Winery in Waterford, Va. for a gourmet, seasonal, four-course dinner on the patio overlooking the vineyard. Catered by Chef Sus Grondin-Butler, CEC, Maison Culinaire, each course will be paired with one of our old-world-style wines. A twilight tour of the vineyard, led by owner and winemaker Ben Renshaw, will be followed by dessert from Mom’s Apple Pie Company. Sweetnova will provide the music for the evening. $120 per person. Go to www.epicvirginia.com to purchase your ticket.
Appetizer: Fall Pumpkin Bisque garnished with crème Fraîche and Parmigiano Reggiano Crisp
Wine pairing: 2012 Sauvignon Blanc
Salad: Early Fall Salad of butter lettuce, baby red leaves, oven roasted tomatoes, roasted pecans, and served with 8 Chains North Chardonnay Vinaigrette
Wine pairing: 2012 Chardonnay
Entree: Duo of Chesapeake Crab Cake and Seared Duck Breast served with lemon beurre blanc, sriracha aioli and fig sauce. Accompanied by autumn hash and grilled late harvest asparagus
Wine pairing: 2010 Furnace Mountain Red Reserve
Homemade artisan rolls and butter
Dessert: Blackberry Pie from Mom’s Apple Pie Company
Wine pairing: 2010 Merlot
Epicurience Virginia Grand Tasting
Saturday, Aug. 31, 10:00 am–6:00 pm
The highlight of the weekend will be the Epicurience Virginia Grand Tasting at historic Morven Park in Leesburg, Va. Maison Culinaire will be there to offer tasty treats.
Here are tasty treats you’ll be sampling:
Vegetarian Asian Dumpling with Ginger Soy dipping sauce
Braised Pork Taco with Refried Black Beans, Molcajete Salsa,Cotija Cheese, Avocado and Shredded Lettuce
Arancini di Riso served with Roasted Tomato Marinara sauce
You can order what you taste or select any of your favorite dishes and Maison Culinaire will prepare them especially for you. An all-day event, you’ll have ample time to sample food and wine and savor the best that Virginia has to offer.
Be a Part of It All—Volunteer
If you are a food and wine enthusiast, take a look at the many volunteer opportunities and benefits available during Saturday’s Grand Tasting at Morven Park. Be a part of this epic experience and share your appreciation of Virginia’s culinary delights.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Ready in 2 Hours and 40 Minutes
Yield: 18 Donuts
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
1/3 cup shortening
5 cups all- purpose flour
1 quart vegetable oil for frying
2 cups confectioner’s sugar
1 ½ teaspoon vanilla
4 tablespoon hot water or as needed
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Please make comments or ask the chef if interested in certain recipe.
4 cups flour
8 teaspoons baking powder
1 ½ teaspoon salt
2/3 cup sugar
8 tablespoons butter
4 tablespoons shortening
1 ½ cup cream
1 cup currants, dried cranberries or raisins (you can also use fresh blueberries)
Heat oven to 375 degrees
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Do not overwork the dough. Be gentle and light with your fingers