Hey Y'all Moonshine Cocktail

Cook With Us and Kenny Gilbert

In May 2020, Web Exclusive by Lauren KruchtenLeave a Comment

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WEB EXCLUSIVE This Friday (5/8) at 4 p.m., chef Kenny Gilbert of the soon-to-be-opening Cut & Gather will take over our Instagram (@raleighmagazine) to show us, and our readers and followers, how to make his Hey Y’all moonshine cocktail and strawberry shortcake with vanilla buttermilk biscuits, strawberry rosemary compote and whipped cream. Scroll for the ingredients lists and recipes to get yourself prepared for the live cooking demo.

Chef Kenny Gilbert
Chef Kenny Gilbert | Photo by Agnes Lopez

Hey Y’all

2 oz. Sugarland Strawberry Moonshine
2 oz. strawberry puree (see recipe below or buy your favorite purée)
½ oz. lemon juice
½ oz. simple syrup
Strawberry for garnish (optional)

Strawberry Puree
6 pints strawberries, washed and stemmed
1 tsp. xantham Gum Powder
1 pint water
Equipment: Blender/mixer

Equipment: Shaker, strainer, glass (mason jar), cup of ice

Place all ingredients except for Prosecco and strawberry garnish in a shaker with ice. Shake hard. Strain into a mason jar with ice and top with a splash of Prosecco. Garnish with the strawberry.

Strawberry Shortcake

1 quart all purpose flour
½ cup sugar
1 tsp. salt
2 Tbsp. vanilla extract
1 Tbsp. baking powder
1½ tsp. baking soda
1 cup margarine, butter or lard
1½ cup buttermilk 

1 pint strawberries, stemmed and halved 
1 cup sugar
1 Tbsp. rosemary, chopped
1 Tbsp. cornstarch 
1/4 cup lemon juice 
1 Tbsp. vanilla extract 
1 pinch salt

Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar
1 tsp. vanilla extract 

Equipment: Mixing bowls, sheet pan, small pot, stainless steel mixing bowl, whisk

Make the biscuits:
Combine all dry ingredients.
Cut in fat until it reaches the size of small peas.
Add vanilla extract and buttermilk and mix well.
Scoop biscuits in 2 oz. balls, 12 per sheet pan.
Bake at 425 degrees for 8 minutes. Rotate the pan then bake for an additional 6 minutes.

Make the compote:
Combine all ingredients and place into a small pot. Mix well.
Place on stove and turn heat to medium, stirring occasionally.
Cook until mixture comes to a simmer and is bubbly.
Let cool.

Make the whipped cream:
Place cream into a cold stainless steel bowl.
Whip with a whisk until soft peaks form.
Add sugar and vanilla and whip until medium to firm peaks form.

To serve: Cut biscuits in half then top with compote and whipped cream.

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