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Under the Full October Moon

Our 2023 Date is Set: October 28, 2023 under the Full Hunter’s Moon we will be gathering to walk once again.    

 

"And even though I know how very far apart we are 
It helps to think we might be wishin' on the same bright star 
And when the night wind starts to sing a lonesome lullaby 
It helps to think we're sleeping underneath the same big sky” 

 

 

The song "Somewhere Out There" (from An American Tale) was the inspiration for setting the date for the Moonlit Memory Walk during the full moon every October.  

Recipe of the Month

Strawberry shortcake.png

Ingredients for Strawberries & Cream:

  • 6–7 cups quartered strawberries

  • 1/4 cup + 2 tablespoons (75g) granulated sugar, divided 

  • 1 teaspoon pure vanilla extract

  • 1 cup (240ml) heavy cream

 

Ingredients for Homemade Biscuits:

  • 3 cups (375g) all-purpose flour, plus extra for hands and work surface

  • 1/4 cup (50g) granulated sugar

  • 2 tablespoons aluminum free baking powder

  • 1 teaspoon salt

  • 3/4 cup (180g) unsalted butter, cold and cubed

  • 1 cup (240ml) cold buttermilk

  • 2 Tablespoons (30ml) heavy cream or buttermilk

coarse sugar, for sprinkling

Instructions:

Start with the strawberries: stir them and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
 

Make the biscuits: preheat the oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you have used a food processor, pour the mixture into a large bowl.
 

Pour buttermilk on top. Fold everything with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring it together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as best as you can. Cut into 2.75 or 3-inch circles with a biscuit cutter (Tip: do not twist the biscuit cutter when pressing down into the dough - this seals off the edges of the biscuit which prevents them from fully rising). Re-roll any scraps until you have 10-12 biscuits. Note that I skipped re-rolling when photographing these steps.

Arrange in a 10-inch cast iron skillet or close together on a parchment paper or silicone baking mat-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

Make the whipped cream: using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form -  about 3 minutes.

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

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