Local Berries with Sweet Ginger Biscuits

Chef Richard Lucas

Bosc Kitchen and Wine Bar, www.boscwinebar.com, Avon, CT

Ingredients:

• Ginger Biscuits:
• 4 cups flour
• ¼cup granulated sugar
• 2 tsp ground ginger
• 2 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 4 tsp granulated sugar (for topping the stars)
• For the Fruit:
• 1 quart strawberries, tops off and halved
• 1 quart blueberries
• 1 quart raspberries
• 1 cup granulated sugar
• For the Goat Cheese Cream:
• 1 pint heavy cream
• ½ cup confectionary sugar
• 4 oz. goat cheese (preferably Chevre)

Method:

Ginger Biscuits

Pre-heat the oven to 450 degrees. In a mixing bowl, gently combine the flour, sugar, ginger, salt and baking soda. Add the milk and mix just until incorporated. Place the bowl in the refrigerator (at least) 1 hour.

Dust counter with flour, and roll out the dough until it is ½ inch thick. Cut the dough with a star-shaped cookie cutter and sprinkle the tops with remaining sugar. Place the stars on a greased cookie pan and cook for 20 minutes.

Combine all fruit in a bowl, and toss with the granulated sugar. Refrigerate at least 1 hour.

Whip the heavy cream and goat cheese together until soft peaks are formed. To finish, fold in the confectionary sugar until the desired consistency is achieved.