Grilled rosemary strawberry shortcake

Smoky rosemary shortbread topped with whipped coconut cream and strawberries tossed in honey and an unsuspected spice.

I’m going camping next weekend, and our form of camping is not exactly the roughing it of my childhood where we would trek into the forest or mountain with the bare essentials strapped to our backs; instead, it’s rather something quite more comfortable: glamping.

So what is glamping, you ask? It’s where you bring almost your entire house in the car, which you drive right up to your campsite with full bathrooms and hot showers and unload before parking near by. We set up our two bedroom tent with blow up foam topped mattresses. We go glamping with a bunch of families–this time I think we’ll be about 40 people! Then we spend the weekend eating well, drinking, swimming in the ocean, go night time hunting for crabs, play games, and more.  We set up a mess tent with 3-4 different camp stoves and take turns cooking for each other so every family is only in charge of one meal.

Last time, I was in charge of a dinner and made homemade pita breads with two different types of fillings (taco meat and marinated shrimp) on camp stoves and individual pear, blackberry, and ginger pies over coal. I also introduced our friends to marshmallow shots: such a phenomenal hit that it’s already becoming a required element of glamping.

Next weekend, I’ll cook breakfast with cinnamon roll pancakes and custom omelettes. But I want to make something more and have decided on the following dessert.

Ingredients for shortbread

3 C / 750 ml flour

1/4 C / 60 ml sugar

4 1/2 tsp baking powder

2 tbsp finely chopped fresh rosemary

1 tsp salt

1/2 C / 120 ml cold butter substitute (I used Melt)

1-2 C / 250-500 ml cold coconut cream (I used So Delicious Culinary Coconut Cream)

Method for shortbread

Heat a bbq grill. Prepare a pizza stone with cornmeal or other coarse grain such as semolina to prevent sticking.

Stir together the dry ingredients with rosemary and cut the butter in. Add coconut cream until the dough comes together but before it turns really sticky–the exact amount needed will vary greatly based on which brand coconut cream is used.

Make 14-16 thinnish patties and place on the pizza stone. Cover loosely with aluminum foil, ensuring it doesn’t touch the dough. Place over hot grill.

If using a grill with a lid, cover with the lid and bake about 20 mins or until baked through.

If using a grill without a lid, bake 15 minutes, flip the shortbread over, and bake an additional 10 minutes or until baked through.

Both methods: cool on a rack.

Ingredients for strawberries

1 pint strawberries, hulled and quartered

1/4 C / 60 ml honey

Fresh coarsely ground pepper

Method for strawberries

Stir ingredients together.

To serve, top the shortbread with strawberries and whipped cream or cream alternative (I used coconut cream whipped with a little powdered sugar).

Enjoy!

 

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