This recipe from by Barn8 Restaurant & Bourbon Bar in Goshen, Kentucky features Setton Farms Pistachios with a pistachio buttermilk biscuit topped with macerated strawberries and whipped pistachio cream.
To serve, halve biscuits and top with macerated strawberries and whipped pistachio cream.
Pistachio Buttermilk Biscuit
Ingredients
- 8 tbsp (1 stick) cold, unsalted butter
- 2 cups all purpose flour
- 1 cup ground, Setton Farms Raw Pistachio Kernels
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoon sugar
- 1 large egg
- ½ cup buttermilk
Directions
- Using a fork (or pastry cutter) cut the cold butter into the flour, salt, sugar, and baking powder until pea sized.
- Toss the pistachios into the dry.
- Combine the egg and buttermilk, then stream into the bowl.
- Using the fork, work the buttermilk into the dough until it starts to become cohesive.
- Dump the dough out onto a clean work surface and gently press together until the flour is absorbed. Cut the dough in half and stack to create layers. Do this step twice.
- Cut the biscuits into 9 squares, about 1’ thick, using a sharp knife. For most flaky layers, chill dough for 3 hours, or overnight. Bake for 12 minutes at 400 Fahrenheit, until golden brown.
Macerated Strawberries
Ingredients
- 1 lb fresh strawberries
- 1/4 cup sugar
- Zest/juice of a lemon and orange
- Pinch of salt
- 1 teaspoon vanilla paste
Directions
To macerate the strawberries, slice them and toss with all ingredients listed. Let sit for at least 30 minutes before serving.
Whipped Pistachio Cream
Ingredients
- 1 pint cold cream
- ½ cup Setton Farms Raw Pistachio Kernels
- 1 teaspoon vanilla paste
- Pinch of salt
Directions
- Toast the pistachios at 350 Fahrenheit for about 10 minutes.
- Grind the nuts into a fine dust.
- Add the cold cream, vanilla, and salt and pulse until thickened. Be careful not to overmix or cream will become grainy.
- Chill until ready to serve.
Recipe courtesy of Katie Irvin, pastry chef, Barn8 Restaurant & Bourbon Bar, Goshen, Kentucky.
