- 3 tablespoons butter
- 1/2 cup + 1 tablespoon sugar
- 1/4 cup all-purpose flour
- 2 large egg whites
- 4 cups strawberries
- 3 tablespoons fresh lemon juice
- zest from one lemon
- 2 cups sugar
- pinch of salt
- 1 tablespoon + 1 teaspoon pectin
- 3 3/4 cup all-purpose flour
- 4 sticks (2 cups) unsalted butter
- 1 cup sugar
- 1 teaspoon salt
- 1 cup heavy cream (allow to set overnight with 1 pod of green cardamom)
- 1 cup labneh or Greek yogurt
- pinch of salt
1. Preheat oven to 350 degrees. Carefully heat butter until it turns golden brown. Scrape any brown bits that form on the bottom of pan.
2. Combine with sugar, flour, and egg whites. Stir until a smooth batter is formed.
3. Drop batter onto a parchment lined baking sheet, about 2 inches apart. Dip your fingers in water and then pat down and flatten.
4. Bake 15 minutes, rotating the pan halfway through baking. Bake until tuiles are golden all over.
1. Wash, hull, and quarter strawberries.
2. Toss berries in zest, salt, and 1 cup sugar. Let sit in the refrigerator overnight.
3. Next day, mix pectin with remaining sugar.
4. In a large pot, heat berries (with all of their extruded juice) and lemon juice over medium-high heat.
5. Add pectin/sugar mixture and cook until berries reach a boil. Boil for one minute and remove from heat.
6. Test for fineness by butting a small spoonful of jam onto a frozen plate. If it sets up and stays in one solid mass when a plate is tilted, you are there!
1. Using a mixer with paddle attachment, mix butter, sugar, and salt until light and fluffy (about 3-5 minutes).
2. Add flour and mix until incorporated.
3. With damp hands, press dough into a 13" x 8" parchment-lined baking pan.
4. Bake at 350 degrees until golden. If desired, brush with flavored syrup. Use knife or cookie cutter to cut desired shape.
1. Using a mixer with whip attachment, slowly mix cream and labneh together.
2. Once incorporated, add sugar and salt. Whip on medium/high speed until thick and volumized.
1. Spread 2 tablespoons of strawberry jam on a plate. Place a shortbread cookie on top. Top with cardamom cream and brown butter tuile. Repeate the layers of cardamom and tuile. Top with one tablespoon of orange marmalade, if desired.
Pastry Chef Katie Fair
Katie grew up in Cleveland, Ohio and graduated from the University of Dayton with BFA in photography. In 2010, she moved to Nashville, TN and decided to translate her art into another form. She started her career at The Cocoa Tree in Germantown, Nashville, followed by two years at The Hermitage Hotel and was the baker and then pastry assistant at Prima for about two years, before joining the team at Kuchnia + Keller. Katie brings her amazing baking and pastry skills to the restaurant each week by baking roughly 80 loaves of bread, about 72 hot dog buns, Ukrainian donuts and five desserts, including homemade ice cream sundaes, walnut cake, double chocolate cake, Bavarian custard and the delicious Napoleonka!