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How to Bake Biscuits with Chef Scott Peacock

Southern Buttermilk Biscuits with butter and mayhaw jelly in the light of the kitchen at Reverie, Marion, Alabama.
(Photo by Lucy Mercer)

"Biscuits are containers of memory and emotion." 

~ Chef Scott Peacock

On an early spring day after the camellias opened and before the redbuds emerged, I turned my car west on Interstate 20, crossed over the state line from Georgia into Alabama, and headed south after I got to Birmingham. I stopped when I got to Marion, Alabama, in the heart of what's known as the Black Belt of Alabama, named for its rich topsoil. There's history here, but not a lot of people, about 3,000. 

The voice in my car told me to pull up to a Greek Revival mansion named Reverie.  I was there to learn how to bake biscuits from Chef Scott Peacock, the author of one of my favorite cookbooks, "The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks" (Knopf), written with the legendary chef Edna Lewis. The next 24 hours were all about cookbooks, camellias and biscuits. 

Setting the Scene

This is Reverie, built in 1858 and continually lived in ever since, although it's
primarily a museum these days. This beautiful home was mine for the night. (Photo by Lucy Mercer)

"Pink Perfection" camellia on the grounds of Reverie, Marion, Alabama. (Photo by Lucy Mercer)

The backstory: my food stories are published on this blog, A Cook and Her Books. That's misleading, I know. I've never authored a cookbook, or any book for that matter. I chose the title because my bookshelves are filled with probably three or four hundred cookbooks. From my childhood copy of "The Winnie-the-Pooh Cookbook," to my newest favorite, "Salt, Fat, Acid, Heat," cookbooks are my constant companions and security blankets. "The Gift of Southern Cooking" has stood the test of time for me and in my kitchen. Every summer, I pull it from the stack and make tomato gravy with summer's best tomatoes (read the story on Food52), and sugared raspberries and countless other recipes.

In all my years with this book, I've never baked the biscuits. 

That's why when Scott Peacock put an invitation on Instagram in early December 2018 to come to Marion and learn how to bake biscuits in a historic mansion, my fingers flew to sign up. It was like my favorite cookbook coming to life. And so now I present my Biscuit Experience with Chef Scott Peacock.

The Kitchen at Reverie

The kitchen at Reverie is new, but it blends easily with the original home.
 (Photo by Lucy Mercer)

Camellias from Chef Scott Peacok's home garden. We all fussed about the cold snap earlier in the week that made mush of the earliest blooms, but honestly, the camellias were spectacular everywhere I looked. (Photo by Lucy Mercer)

Baking Biscuits with Chef Scott Peacock

I wasn't alone at the Biscuit Experience, three more ladies joined in, all fans of the chef and the book, and all eager to improve their biscuit game. The conversation was lively, with talk about favorite Alabama authors, best Southern grandmother names (my vote is for "Butter") and favorite flour and butter for biscuits. 

This biscuit recipe is 30 years in the making. Over that time, and with that many biscuits (thousands, tens of thousands, possibly hundreds of thousands?), the rituals of biscuit making become intuition, second nature. As with the simplest of recipes, technique and ingredients drive success.

Homemade baking powder must be sifted each time it's used; it tends to clump. (Photo by Lucy Mercer)

Scott begins by sifting the baking powder. He uses a homemade recipe of 1/4 cup cream of tartar and two tablespoons baking soda. Store in a jar in the pantry and use within six weeks.

The big yellowware bowl we made biscuits in belonged to the late chef and author Edna Lewis. (Photo by Lucy Mercer)

In the bowl: five cups of flour with 10 tablespoons of very cold Plugra butter. Scott demonstrated "counting the money" ~ his term for kneading the chilled fat into the flour. Two cups of cold Marburger's buttermilk were poured in, followed by a stir with a wooden spoon. 

Turning out the dough and quickly shaping it. (Photo by Lucy Mercer)

"Biscuits can smell fear," Scott says. You need to work quickly and authoritatively to gather the dough into a mass. And go easy on the flour ~ just a dusting on the countertop is all that's needed.

Patting out the dough. (Photo by Lucy Mercer)

Shape the dough and roll it out, all with the lightest of touches.

Use a dinner fork to dock the biscuit dough. (Photo by Lucy Mercer)

Poking holes in the dough lets steam escape, creating a higher rise in the biscuit.

Cutting out biscuits. (Photo by Lucy Mercer)

This was the hardest part for me: learning to stamp out the biscuits with out twisting the cutter the habitual half inch. The twist seals the edges of the biscuits and impairs elevation in the oven. Instead, a mindful stamp and flip are needed.

The "leavings" are not re-rolled, but baked alongside the proper biscuits. (Photo by Lucy Mercer)

Biscuits all in a row before baking. (Photo by Lucy Mercer)

This is interesting: the biscuits are not brushed with butter or cream or anything sort of finishing fillip. Scott says the butter in the dough is enough richness for the biscuits and the extra step is not needed. 

Almost ready. (Photo by Lucy Mercer)

The biscuits are baked in a very hot oven ~ 500 degrees Fahrenheit for about 10 minutes. 

My biscuits. My babies. (Photo by Lucy Mercer)

Perfection is in the details and that's why there are 15 steps to the biscuit recipe. There's a lifetime of knowledge, technique and practice in this recipe.

Chef Scott Peacock’s Buttermilk Biscuits

Makes 2 dozen 2-inch biscuits 

5 cups sifted, unbleached all-purpose flour

1 tablespoon + 1 teaspoon homemade baking powder or store-bought baking powder (see recipe below)

1 tablespoon kosher salt (Diamond Crystal)

10 tablespoons butter, cold from the refrigerator

2 cups buttermilk, cold from the refrigerator

Directions:

1. Assemble equipment: You’ll need a  baking sheet with parchment paper liner. (I use a half-sheet baking pan). A biscuit bowl is nice, but any large, deep bowl will work. Get out your best rolling pin and a biscuit cutter. I like a 2-inch cutter, but you can use any size that fits your bliss. You’ll also need a whisk, a wooden spoon and a dinner fork.
2. Heat the oven to 500 degrees Fahrenheit.
3. In a large bowl, whisk together the flour, baking powder and salt. 
4. Dice the very cold butter into 1/2 inch pieces and toss into the flour. Get your hands in there and use your fingers to press the butter into the flour. Work quickly; the goal is to have pieces of butter of varying sizes throughout the flour.
5. Clean your hands by rubbing them together and shaking off the floury bits. 
6. Make a well in the center of the flour and pour in the cold buttermilk. With the spoon, quickly stir the ingredients together. It’s okay to stop before you incorporate all the stray floury bits; the dough should be very sticky.
7. Lightly flour your countertop and immediately turn the sticky dough on to the counter. With a quick and gentle touch, gather the dough and shape it into a ball. Persevere and resist the temptation to add more flour. 
8. Dough will be craggy and sticky, but if you taste it, you’ll know that you’re creating a masterpiece. 
9. Use your hands to gently flatten the dough to about an inch thickness. 
10. Flour your rolling pin, but not over the biscuits. You have put a lot of work into these biscuits so far, do not ruin them with excess flour.
11. Take the rolling pin and center it over the dough. Roll once from center to top and lift. Center again, roll from the middle to the bottom and lift. Repeat one or two more times, just enough to even out the tops of the biscuits.
12. Dip the dinner fork in flour and pierce the dough every inch or so. Grab your biscuit cutter and dip it in flour, stamping out biscuits and arranging on parchment-lined baking sheet. Cut out biscuits, but do not twist. The twist deflates the biscuits. A little flip is all you need to lift the biscuits from the dough.
13. When you’ve stamped out all the biscuits that you can, place the extra dough bits wherever they will fit on the pan. My baking pan was filled with 75 percent pretty rounds and one quarter misfit toys.
14. Place tray in 500 degree Fahrenheit oven and bake for eight to 10 minutes until biscuits are crusty and deep golden brown. (At home, I use convection oven: 475 degrees Fahrenheit for about 10 minutes. If your oven heats unevenly, rotate the pan at the 7 to 8 minute mark.)
15. Remove pan from oven and let cool for a few minutes on the counter. Serve biscuits warm with a pat of butter and a drizzle of honey or spoonful of jam. 

Homemade Baking Powder

1/4 cup cream of tartar (organic preferred)

2 tablespoons baking soda

Sift together ingredients and store in a glass jar. Sift again before using ~ the ingredients tend to clump when stored. Store in a cool, dry place like a spice cabinet for up to six weeks.

Cookbooks (Photo by Lucy Mercer)

After each of us had a turn mixing and baking and we gloated in the glory of our beautiful biscuits, we sat down at the table for a feast of sliced country ham, red eye gravy and a salad made with red-speckled Bel Fiore radicchio. We talked about Marion, Judson College, the Black Belt, and Miss Lewis. And then Scott signed books and posed for portraits on the staircase at Reverie. I brought along a few associated titles that Scott graciously signed (above). 

Learn how to bake biscuits at Reverie with Chef Scott Peacock. 

You, too, can book a Biscuit Experience with Chef Scott Peacock. You'll learn about the Black Belt and Marion, and soak up the gospel of biscuits.

Look for more stories about Marion and the Black Belt and my stay at Reverie ~

You can also read John Kessler's lovely story in the April 2019 issue of Garden and Gun. 

Text and images copyright 2019 Lucy Mercer.

These Boots Were Made for Gardening

It's been awhile since I've checked in with my A Cook and Her Books friends. I let an important occasion, the 10th birthday of this blog, just slip right by. Ten years ago, my toddler was taking a nap, it was snowing outside, and I decided to heed some advice I'd read somewhere that if I wanted to take my place in the internet landscape, that I needed to start a blog.

This little corner of the internet changed my universe. It started with food, sharing my favorite recipes. I got calls from pr folks, and that got me into restaurants. The gardening niche fell into place somewhere in there. I repurposed my daughter's cast-off galoshes into planters for pansies. I snapped a photo with phone and wrote a little copy to go along. Amazingly, that little story led to the job that I have today, writing about gardening for The Home Depot's Garden Club.

As I've learned more about gardening, I discovered the Master Gardener Extension Volunteer program, and am now proud to report that I have passed the Master Gardener course and am more than halfway through the volunteer hour commitment. Within a few months, I'll be a certified master gardener.

I'm still interested in food, of course. I'm still the cook with too many books. Except now, I'm expanding my interest to look at where and how food is grown. It's unbelievably easy to grow at least some of your own food. Radishes are ridiculously quick from seed to harvest, just 30 days. And carrots, and potatoes, too.

These are the stories that I want to write, the ones that connect the garden and the plate. I hope to be able to share more with you here soon. In the meantime, I still share what goes on in my world via social media. Check in on my A Cook and Her Books Facebook page, and I share food and flower pics on my Instagram. See you soon ~

What's New in My World

I miss my A Cook and Her Books friends and have been remiss in updating this blog. For nearly two years, I've been writing for The Home Depot's Garden Club blog. This means that every week I get to write about one of my very favorite subjects, gardening, and I'm paid to do it. It's my dream job and I love love love every day that I get to go to work.

My Garden Club stories are sent via email each week, just sign up at this link and be sure to click through the feature stories in the email, and share to Pinterest, Twitter or Facebook if the stories are helpful to you.

Look for changes coming soon to this blog. I still have plenty of food stories to tell, and photos to share, and may even cross over into gardening mode every now and then. In the meantime, keep up with me on Facebook or Twitter.  See you soon ~

Taste of Atlanta Set for September 25-27

One of my favorite moments ever from my favorite food festival ~ Francine Reed belting out "Let the Good Times Roll" with the Mean Chef, Chef Ron Eyester of Rosebud, looking on, and Tom Sullivan taking a break to wet his whistle. This was the Gospel Brunch, and what a time we had.

Lucky me, I only had to wait 11 months for Taste to come back to Midtown at Tech Square. This year it will set up September 25 through 27.

As Atlanta’s only food festival where attendees can find bites and brews from neighborhoods both inside and outside of the perimeter all in one place, Taste of Atlanta is a true representation of the city’s culinary culture. New to the restaurant scene and festival this year, Community Smith, Noble Fin, Southern Gentleman and Ladybird Grove and Mess Hall will make their debuts alongside seasoned restaurant veterans such as Fox Bros Bar-B-Q, Davio’s Northern Italian Steakhouse and Saltyard.

Here's what Chef Eyester had to say in a Taste press release: “Participating in Taste of Atlanta has become somewhat of a tradition for me, and it’s always a privilege to return each year and cook alongside top culinary talent in the city. What I love most about the festival is that it brings together such a diverse mix of chefs and restaurants to celebrate Atlanta’s vibrant food scene.”

To allow attendees to pinpoint local favorites and discover new dining treasures at the festival, participating restaurants will once again be organized by neighborhood. This format takes attendees on a culinary journey through Atlanta and highlights the city’s individual neighborhoods and the restaurants that call them home.

Stay connected to Taste of Atlanta 2015:
• Sign up for the Taste of Atlanta newsletter: www.TasteofAtlanta.com
• Follow Taste on Twitter: www.twitter.com/TasteofAtlanta
• Like Taste on Facebook: www.facebook.com/TasteofAtlanta
• Follow Taste on Pinterest: www.pinterest.com/TasteofAtlanta
• Follow Taste on Instagram: www.instagram.com/TasteofAtlanta

I hope to see you at Taste this year. Follow me on Instagram, Twitter & Facebook for more Taste of Atlanta news. Here's hoping for another Gospel Brunch with Francine this year - can I get an "Amen?"

Midtown Restaurant Week 2015

Just one weekend left for the 2015 Midtown Restaurant Week, your chance to try some fantastic food with a prix fixe menu. I walked along with some food blogging friends and tasted the goodies at four restaurants that are part of #MRW2015. For a complete list of participating restaurants, check out Open Table's list.

Above and below, are from Einstein's on Juniper:

This is the bar at STK ~ impressive.

This was stir-fried rice with duck confit from STK. Very fancy Chinese takeout.

At Mi Cocina, they fed us guacamole and chips and we walked around this beautiful space ~

Our final stop was Lure, where we had delicious fried catfish and a memorable cheeseburger. The available light was pitiful, but the food was fantastic. You'll have to make do with the sign.

Check out Midtown Restaurant Week and let me know what new places you've discovered ~

Have Yourself a Merry Little Christmas

Gone Fishin  Lucy Mercer/A Cook and Her Books

I just want to say Merry Christmas to you and yours this Christmas season. I haven't posted much this year, but hoping that will change in 2015.

I'm just planning to enjoy my family and friends this Christmas, bake a couple dozen cookies, listen to Der Bingle croon "White Christmas" and take a few pictures.

Peace and joy to you ~

Text and images copyright 2014, Lucy Mercer.

Taste of Atlanta set for October 25 and 26

On Saturday, October 25 and Sunday, October 26, The Chef’s Table and The Kitchen Workshop cooking stages will offer attendees the chance to take epicurean arts into their own hands with direction from none other than the pros. With more than a dozen interactive demos and seminars spread throughout the weekend, attendees of all ages will be whipping up five star recipes like master chefs in no time.

Atlanta’s acclaimed culinary icons will lay all their cards on The Chef’s Table, hosted by Atlanta’s own Tom Sullivan. Guests can pull up a seat in this intimate setting to gain insight from these chefs, as they divulge their culinary journeys and offer expert tips, techniques and (of course) tastes.

Moments from the 2013 Taste of Atlanta/Laura Mercer

2014 Chef’s Table session highlights include:

• Battle of the Burbs: There’s a clash across kitchens, as restaurants from two of Atlanta’s northern burbs gather for a friendly neighborhood rivalry. Featuring Chef Derek Dollar of Milton’s Cuisine and Cocktails and Chef Bob McDonough of Little Alley Steaks, the competition will surely spice things up.
• From the Ground Up: Whether attendees take it with cream or steam, this segment – featuring Octane Coffee and Chef Jordan Wakefield of Smoke Ring – is sure to perk them right up as expert Atlanta coffee fiends spill the beans on at-home brewing.
• Shop like a Chef: Explore local culinary haunts through the eyes of Chef Patric Bell of Barrelhouse and Chef Linda Harrell of Cibo E Beve. Attendees will gather insider tips to stock their home kitchens with the best seafood, meats, produce and more.
• Southern Comfort: Y'all listen up! Guests will make room for a meal like mama used to make, as Chef Brian Sonoskus of Tupelo Honey Cafe and Chef EJ Hodgkinson of JCT. Kitchen whip up some good, old Southern cooking.

Opportunities to meet Top Chefs at Taste of Atlanta/Lucy Mercer

The Kitchen Workshop, presented by The Cook’s Warehouse, Le Cordon Bleu and Guy Gunter Home, will school guests in the culinary arts with hands-on cooking tutorials for any level of cooking expertise. Hosted by CNN’s Emmy nominated journalist, Holly Firfer, The Kitchen Workshop features renowned local and national chefs who provide step-by-step instruction for both skilled home cooks and those still learning to boil water. Every participant leaves with a recipe they can make at home and a feather in their toque.

2014 The Kitchen Workshop session highlights include:

• BravoTV Top Chef Season 10 Champion: Kristen Kish, a Le Cordon Bleu graduate who is well known for winning Season 10 of Bravo’s Top Chef, will reveal expert culinary tips and tricks in her demo, “The Secret’s In The Sauce.”
• Wok Shop: Learn the way to wok from Chef George Yu of Makan and have dinner on the table in a flash with this high-heat, quick cooking method!
• Hook, Line and Sinker: Attendees can reel in a fresh shellfish supper and get schooled on sustainable seafood with this former “Chopped” champion, Chef Quentin Donnaud of Coast.
• The Basics to Bon Appétit: Guests can pepper their kitchen with a taste of France, as they learn to prepare the crème de la crème version of bistro classic, French onion soup, from Chef Derek Wood of Vin Vie Bistro.
• Tunisian Turnovers: Don't miss the chance to learn how to make the exotically flavored, simple and versatile Tunisia Brik with Le Cordon Bleu’s Chef Kyle Reynolds.

The Chef’s Table and The Kitchen Workshop at Taste of Atlanta are both open to all festival ticket holders on a first come basis. The Chef’s Table will host segments approximately 30 to 45 minutes each, and The Kitchen Workshop segments will last about 45 minutes each. General admission and VIP tickets are on sale now for $25 and $75, respectively.

Stay connected to Taste of Atlanta 2014:

• Sign up for the Taste of Atlanta newsletter: www.tasteofatlanta.com
• Follow Taste on Twitter: http://twitter.com/tasteofatlanta
• Like Taste on Facebook: http://www.facebook.com/tasteofatlanta
• Follow Taste on Pinterest: http://pinterest.com/tasteofatlanta
• Follow Taste on Instagram: http://instagram.com/tasteofatlanta

Black Bean and Corn Salsa Recipe

Black bean  salsa/A Cook and Her Books

I’m sure I’m not the only who finds themselves hummin’ a little Gershwin in these sultry late spring days. After the trees leaf out, but before the tree frogs start their thrumming, a chorus of “Summertime, and the livin’ is easy, fish are jumpin’ and the cotton is high…” plays through my head. The song, as I’m sure you know, is from George Gerswhin’s Great American Opera, “Porgy and Bess,” set in sweltering summery Charleston. The songs are grand and glorious and so infectious that I tend to forget that I’m not exactly Jessye Norman when it comes to musical ability.

And yes, I do know all of the words, and I will sing them off-key at the drop of any hat.

Here’s a summertime recipe, a little salsa that I put together with ingredients from my pantry and the farmer’s market ~ canned black beans, fresh tomatoes and corn make for an easy and delicious salsa that can be a snack, or on a sultry summer evening with the proper beverage, a meal.

Bean and Corn Salsa

1 can black beans, drained

3 or 4 tomatoes, chopped, or 1 can fire roasted diced tomatoes

3 or 4 scallions, chopped

Kernels scraped from 1 ear corn

1 clove garlic, minced

2 sweet mini peppers, chopped

1 jalapeno, seeds & membranes removed, chopped

Juice of 1/2 lemon or 1 lime

Salt and pepper to taste

Cilantro, chopped, optional

One avocado, diced, optional

1.       Combine all ingredients. Adjust seasonings and serve with tortilla chips. Refrigerate leftovers.

Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits. Lucy Mercer/A Cook and Her Books

Introducing a new favorite around our house, Pineapple Upside Down Biscuits. Do I even need to tellyou that this is a Paula Deen recipe from the word go? My husband saw Miss Paula talking about her recipe for Pineapple Upside Down Biscuits a while back, and asked me to make a pan of them, after all, Pineapple Upside Down Cake is his very favorite cake. Miss Paula's innovation is to create individual servings by placing the pineapple and brown sugar mixture into a muffin pan. Miss Paula pops open a tube of biscuits to top off her little cakes and I thought why not make a homemade biscuit and wouldn't they be even better? And you know what? I was right.

Pineapple Upside Down Biscuits

1 (10 oz.) can crushed pineapple, drained, with juice reserved

½ cup light brown sugar

½ stick butter, melted

12 maraschino cherries

1.       Preheat oven to 400. Grease muffin tins.

2.       Combine pineapple, sugar and butter in a small bowl and mix well. Divide mixture among the muffin cups. Place cherry firmly in center of each muffin cup.

Biscuits

2 cups all-purpose flour, White Lily preferred

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

4 tablespoons shortening, chilled

1 cup buttermilk, whole milk preferred (I use Marburger brand)

1.       Into a medium bowl, sift flour, baking powder, salt and sugar. Add shortening and cut the fat into the flour using a fork or pastry blender. I use my fingers to rub the fat into the flour ~ it’s messy, but I get a better feel for how the fat is distributed throughout the flour.

2.       Pour in buttermilk and using a large spoon, stir until a dough is formed. With a light touch, place dough on lightly floured counter, gently press out with your hands to a uniform 1/2-inch thickness and cut out 1 dozen, 2-inch biscuits. I usually end up with 14, so you may have extras to bake alongside the pineapple biscuits.

3.       Place biscuits on top of pineapple mixture. Bake in 400 degree oven for about 13 minutes. Biscuits will be lightly brown and spring back when done. Place muffin pan on countertop to cool for five minutes.

4.       Cover a baking sheet with foil and turn muffin pan out onto baking sheet. Serve biscuits warm. Store leftovers in a covered container and refrigerate.

Text and images copyright 2014, Lucy Mercer.

Asian Noodle Salad with Ginger Dressing

Asian Noodle Salad with Ginger Dressing/Lucy Mercer/A Cook and Her Books

I needed a potluck salad last week and found this delicious recipe ~ it caught my eye because of the mango. I just so happened to have a couple fruits ripening on the counter. The chicken was my addition, because the original didn't seem quite hearty enough. With the protein, this can be a main dish salad, perfect for packed lunches or a summertime dinner on the porch.

Asian Noodle Salad with Chicken and Mango and Ginger Dressing

Vinaigrette

6 tablespoons seasoned rice vinegar

1 ½ tablespoons canola or vegetable oil

1 ½ teaspoons minced fresh ginger

1 teaspoon minced jalapeno

1 garlic clove, chopped

Salad

½ pound whole wheat spaghetti, broken in half, and cooked according to package directions

1 cup chopped, cooked chicken breast

½ cucumber, peeled, seeded and diced ½ inch

3 scallions, thinly sliced

1 firm but ripe mango, peeled, pitted and thinly sliced

3 carrots, peeled and thinly sliced

Cilantro, minced, used as a garnish, if desired

1.       Combine dressing ingredients in a bowl and whisk together until combined.

2.       For salad, place cooked, drained spaghetti noodles in a large bowl, add chicken, cucumber, scallions, mango and carrot. Gently toss with vinaigrette and garnish with cilantro, if using. Store leftovers in a covered container in the refrigerator.

Recipe adapted from The Gourmet Cookbook.

Text and images, copyright 2014, Lucy Mercer.

A Fool for Strawberries

Strawberry fool. Lucy Mercer, A Cook and Her Books

I'm a fool for strawberries, the tart and sweet fruits of spring. I know they are available all year round, but when the days get longer and the temps start rising, strawberries seem the perfect answer to every noshing question. "What shall I have for breakfast?" Strawberries with vanilla yogurt and a sprinkle of granola. "What shall I give the girls to snack on after school?" A big bowl of strawberries with a teeny bowl of either white or brown sugar for dipping. "What about dessert?" you ask and I answer "Strawberries and Cream."

This version of strawberries and cream is called a "fool," an old-fashioned dessert that is simply sweetened, whipped cream with pureed fruit. You could use other soft fruits and berries such as mango and blackberries for a delicious variation.

Strawberry Fool
8 Servings

1 pound fresh strawberries, rinsed and hulled
Additional strawberries for garnishing, if desired
1/2 cup sugar
Zest of 1 lemon
1 tablespoon lemon juice
1 1/2 cups cold heavy whipping cream

1. In a food processor, puree berries with sugar until smooth and lump-free. Add lemon juice and zest.

2. Beat cream with an electric mixer until stiff peaks form. Use a spatula to gently fold in 1/4th of fruit puree, gradually adding more until all is incorporated. Scoop mixture into covered container and refrigerate for at least one hour. When ready to serve, spoon into individual dessert glasses and garnish with fresh berries.

Here's the step-by-step. Honestly, this takes more time to describe than it will take you to make it. Pin this recipe "Super Easy and Delicious Desserts."

Red, ripe strawberries. Lucy Mercer/A Cook and Her Books

Strawberries ready for slicing. Lucy Mercer/A Cook and Her Books

A dusting of lemon zest before pureeing. Lucy Mercer/A Cook and Her Books

Beat heavy whipping cream until it looks just like this ~softly swirling peaks. Lucy Mercer/A Cook and Her Books

Gradually fold in berry puree. Lucy Mercer/A Cook and Her Books

Incorporate all the strawberry puree into the cream. Lucy Mercer/A Cook and Her Books

This post is part of #LetsLunch, a monthly Twitter party from a global group of bloggers. May's theme is Fruit Fiesta. Visit these other wonderful writers for more cooking inspiration:

Rejuvenating Balinese Green Apple Salad at Spicebox Travels.

Cantaloupe Pie at Tea and Scones.

Mango Refrigerator Cake at Asian in America.

Sticky Pears at Monday Morning Cooking Club.

Grapefruit Bourbon Cocktail at www.GlassOfFancy.com

 Mango Kale Salad at EleanorHoh.com