The cookies were made with lard, sugar, flour and vanilla which was blended together and then chilled for an hour. Balls of the dough were formed and placed in a silpat-lined baking sheet and cooked for about 30 minutes. After they cooled they were crumbled into chunks for plating.
The strawberries were coated in sugar and macerated for 2 hours at room temperature. Heavy cream was whipped with sugar, vanilla extract and fresh cracked black pepper. I've always liked the combination of black pepper and fresh berries in a sweet application and it really worked out well here.
Pork Lard - Hillacres Pride
Strawberries - Buzby Farm