Georgia Magazine - April 2021 - 36

GEORGIA Cooks
Casey Teague with Independent Distilling Co. in Decatur whipped
up this cocktail using the distillery's white rum, a silver medal winner at
the 2020 Georgia Trustees Wine & Spirits Challenge. Both GullahGeechee Gin from Simple Man Distillery in Atlanta and
St.-Germain elderflower liqueur both work well in this recipe,
but each has a different effect. The gin is more assertive, and
the elderflower is more subtle. Hope Springs Distillery's
Illusion Absinthe is made in Lilburn.

A clafoutis is a farmhouse dessert that
originated in west central France.
Roasting fruits intensifies their flavors, and they
are great served over ice cream or pound cake or as
a quick dessert with biscuits. Any fruit can be baked
in a clafoutis.

ROASTED STRAWBERRY CLAFOUTIS
1 pound strawberries, washed, dried, hulled
2 tablespoons aged balsamic vinegar or balsamic
vinegar glaze
2 tablespoons plus 1/2 cup turbinado sugar
1/2 cup cream
1/2 cup whole milk
3 extra-large eggs
1 teaspoon vanilla
1 cup flour
2 tablespoons melted unsalted butter, plus extra
softened unsalted butter for preparing baking dish
Powdered sugar for dusting

Preheat oven to 350 degrees. Cut the strawberries in half and mix with balsamic vinegar or
balsamic glaze and 2 tablespoons turbinado sugar.
Toss well and place in a single layer in an ovenproof
dish. Roast in the middle of the oven for 30 minutes.
Remove and let cool slightly.
Meanwhile, in a blender jar place the 1/2 cup
turbinado sugar, cream, whole milk, eggs, vanilla,
flour and melted unsalted butter. Turn the blender
on low and blend until all ingredients are wellcombined.
Butter a 9x12x2-inch ceramic or glass baking
dish and pour in the milk mixture. Distribute the
roasted strawberries evenly over the top. Bake in
the center of the oven for 30 minutes or until puffed
and lightly browned. Let cool slightly and dust with
powdered sugar. Serve immediately. Serves 6.

Georgia Magazine

April 2021

Roasted
Strawberry Clafoutis

Strawberry Syrup
1 cup strawberries, muddled*
1 cup sugar
1 cup water
Drink
2 ounces Independent Distilling White Rum
3/4 ounce lime juice
3/4 ounce strawberry syrup (from above)
1/4 ounce St.-Germain elderflower liqueur or
Simple Man Distillery Gullah-Geechee Gin
1/4 ounce pineapple juice
1/4 ounce Hope Springs Distillery Illusion Absinthe
Ice, as needed
Pineapple leaf and lime slice, for garnish

CASEY TEAG

JANE F. GARVEY

RUMMIN' WITH THE DEVIL

*Note: To muddle strawberries, gently press the fruit against the side
of a glass with a muddler (a stick with a ball end) or a wooden spoon, just
enough to bruise it. Place muddled strawberries, sugar and water in a pot
and cook over medium heat, stirring occasionally until sugar is dissolved.
Then simmer for 10 minutes. Let it cool and strain off the syrup into a
bottle. (Reserve strawberries for another use.)
To make the cocktail, place white rum, lime juice, strawberry syrup,
elderflower liqueur or Gullah-Geechee Gin, pineapple juice and absinthe
in a shaker. Shake and strain over ice into an old-fashioned glass. Garnish
with pineapple leaf and lime slice. Makes 1 drink.

STRAWBERRY GOAT CHEESE SALAD
1 pound small to medium strawberries, washed, hulled, halved
2 tablespoons white balsamic vinegar (or lemon juice or white rice vinegar)
1/2 cup fresh basil leaves, washed, dried, cut julienne
1/4 cup fresh Italian parsley leaves, washed, dried, snipped
2 cups small arugula leaves and baby spring mix, washed, dried
1/4 cup shaved or very thinly sliced red onion
1/4 pound goat cheese, crumbled*
Freshly ground sea salt and white pepper, to taste
1/4 cup extra-virgin olive oil
Chopped, toasted pecans for garnish, optional

Combine strawberries, white balsamic vinegar, basil and parsley in a
small bowl; set aside.
In a large bowl, place the arugula and baby spring mix, red onion and
crumbled cheese. Season with sea salt and white pepper, and drizzle with
olive oil. Pour the strawberries over and toss. Scatter toasted pecans on top,
if using, and serve immediately. *Note: Feta or herbed Boursin cheese can be
used in place of the goat cheese. Serves 4-6.

Georgia Magazine - April 2021

Table of Contents for the Digital Edition of Georgia Magazine - April 2021