EAT THIS!! A Little Something Special..Rosemary Shortcake with Strawberries in Lemon and Honey

"It's the little things that make a big difference”
and I have to say that I have found when it comes to cooking and entertaining
this saying is profoundly true!

This weekend is  my monthly get together with my married/ respectable lady friends. So I wanted to make something warm and comforting because it was cold and super crappy out. I decided to make a nice roast beef dinner with the usual carrots,  potatoes, parsnips and green beans. The first“little thing” that will make a big difference…a dazzling Beef Merlot Mushroom Onion Demi Glaze!   And then for dessert a gorgeous Strawberry  Honey Lemon Rosemary Short Cake ! (with fresh ripe Strawberries in a Honey and Lemon Syrup!!)Two little additions that will make an incredible and lasting impression!!

You can seriously NEVER go wrong with a beautiful Roast Beef dinner. It’s a pretty safe choice. But a nice unexpected way to elevate the dish is to serve it with a dark rich savory red wine demi glaze. Basically a reduced sauce that combines all the pan drippings and some of the stock with a touch of butter some flour and red red wine!! The flavor of the sauce really amps up the flavor profile of an already beloved meal.

Now for the next “little “ something special…spring being
right around the corner I have been craving anything with berries and cream!!
I’m over the ooey gooey desserts of winter and ready to lighten up! A great
transitional dessert is a great Strawberry Shortcake. But we are going to make
this shortcake with Rosemary!! A nice little touch that once again will change
a pretty regular dessert into an unexpected treat! Now obviously strawberries
are not in season. But we can pretty much get anything we want these days. So
one way to really bring out the flavors in the strawberries is to soak them
over night in honey and lemon. The combination of fresh lemon sweet honey and
strawberry over the savory herbal rosemary shortbread will have your guests
raving!! A few simple tweaks and you have made an otherwise great dinner one
for the records! I have been really into apple wine lately so if you have the
chance grab a couple bottles to serve with this dinner. I would recommend
making all the components(except the whipped cream) of the Strawberry Shortcake
the night before so you can easily assemble just after dinner.

STRAWBERRY SHORT CAKE WITH HONEY LEMON AND ROSEMARY

1  1/2 pounds strawberries sliced

1/4  cup honey

Juice from one lemon

2cups all-purpose flour

2  teaspoons baking powder

1/4 teaspoon baking soda

2  tablespoons sugar

3/4 teaspoon salt

1  1/2 cups heavy cream

1tbps rosemary

Whipped Cream

Mix strawberries with honey and lemon and put
in fridge (overnight or at least 2 hours before serving)

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking
soda, remaining 2 tablespoons sugar, rosemary, and salt in a medium bowl. Add
heavy cream and mix until just combined. Place mixture in an ungreased 8-inch
square pan and bake until golden, 18 to 20 minutes.

Remove cake . Let cool and then cut into
squares. When ready to serve place each cake on a plate and spoon some of the
strawberries with their juice onto each shortcake bottom. Top with whipped
cream.

RED WINE ONION MUSHROOM BEEF DEMI GLAZE

1 packet of mushroom onion soup

1 packet of Goya Sazon Flavoring

½ cup red wine

2 tbsp flour

2 tbsp butter

Mix the onion soup , Sazon flavor packet, ½
cup water and ½ cup red wine and pour over the Roast beef  and vegetables and cook as usual. When the
Roast beef is done pour all the liquids from the pan into a sauce pan. Add red
wine butter and flour. Stir and then boil till reduced by 1/3 . The sauce
should be thick like a gravy.