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ISO: ISO terrific sweet biscuit recipe for shortcake
- Thread starter kathleen
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jadaore
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Hi All. Was away for awhile, back to lurk recently. Here's a great shortcake
Got this from the Oregonian Foodday section a few years back. It's wonderful, worth the extra step of boiling eggs.
New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier". After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. The recipe comes from Forgione's cookbook An American Place.
Old-Fashioned Strawberry Shortcake
Shortcake
2 cups flour
1/4 cup plus 1 Tbsp sugar
1 Tbsp plus 1/2 tsp baking powder
6 Tbsp butter, chilled & cut into small pieces
3/4 cup whipping cream
2 hard-boiled egg yolks, mashed
2 Tbsp melted butter
Filling
3 pints strawberries, hulled and halved or quartered
2 Tbsp sugar
1 cup whipping cream
Shortcake
Sift flour, 1/4 cup sugar, and baking pwd into bowl. Add chilled butter pieces. Using your fingertips, work butter quickly and lightly into flour until mixture is consistency of very fine crumbs of sand. Add cream and egg yolks and stir with fork until dough just comes together.
Turn dough out onto floured work surface and knead briefly, just until smooth dough forms. do not overwork. Pat or roll out dough to 3/4 inch thickness. Using floured 2 1/2" or 3" cookie cutter, cut out 4 rounds of dough. Gather up dough scraps, reroll and cut out 2 more rounds.
Put rounds on lightly buttered baking sheet. Brush with melted butter and sprinkle with remaining tbsp sugar. Bake on middle rack of oven at 375 until biscuits are golden brown and firm to the touch, 12-15 min.
Filling and Assembly
Toss strawberries and sugar together in bowl.
Whip cream several minutes until soft peaks form. Cover and refrigerate.
Transfer biscuits to cooling rack and cool 2 to 3 minutes.
Carefully split biscuits in half and set tops aside. Place bottom halves on dessert plates and heap berries onto them. Generously spoon whipped cream over strawberries and replace biscuit tops. Serve immediately with any remaining whipped cream on side.
Makes 6 servings
Each serving about:
642 callories; 421 mg sodium; 208 mg cholesterol; 44 grams fat; 57 grams carbohydrates; 8 grams protein; 0.96 grams fiber.
Got this from the Oregonian Foodday section a few years back. It's wonderful, worth the extra step of boiling eggs.
New York chef Larry Forgione says that when James Beard first tasted Forgione's strawberry shortcake, the food guru pronounced: "There can be no dessert better, only fancier". After tasting Forgione's shortcake for ourselves, we had to agree. Most of us said we'd never tasted a better shortcake. The secret: hard-boiled egg yolk mixed into the dough. The recipe comes from Forgione's cookbook An American Place.
Old-Fashioned Strawberry Shortcake
Shortcake
2 cups flour
1/4 cup plus 1 Tbsp sugar
1 Tbsp plus 1/2 tsp baking powder
6 Tbsp butter, chilled & cut into small pieces
3/4 cup whipping cream
2 hard-boiled egg yolks, mashed
2 Tbsp melted butter
Filling
3 pints strawberries, hulled and halved or quartered
2 Tbsp sugar
1 cup whipping cream
Shortcake
Sift flour, 1/4 cup sugar, and baking pwd into bowl. Add chilled butter pieces. Using your fingertips, work butter quickly and lightly into flour until mixture is consistency of very fine crumbs of sand. Add cream and egg yolks and stir with fork until dough just comes together.
Turn dough out onto floured work surface and knead briefly, just until smooth dough forms. do not overwork. Pat or roll out dough to 3/4 inch thickness. Using floured 2 1/2" or 3" cookie cutter, cut out 4 rounds of dough. Gather up dough scraps, reroll and cut out 2 more rounds.
Put rounds on lightly buttered baking sheet. Brush with melted butter and sprinkle with remaining tbsp sugar. Bake on middle rack of oven at 375 until biscuits are golden brown and firm to the touch, 12-15 min.
Filling and Assembly
Toss strawberries and sugar together in bowl.
Whip cream several minutes until soft peaks form. Cover and refrigerate.
Transfer biscuits to cooling rack and cool 2 to 3 minutes.
Carefully split biscuits in half and set tops aside. Place bottom halves on dessert plates and heap berries onto them. Generously spoon whipped cream over strawberries and replace biscuit tops. Serve immediately with any remaining whipped cream on side.
Makes 6 servings
Each serving about:
642 callories; 421 mg sodium; 208 mg cholesterol; 44 grams fat; 57 grams carbohydrates; 8 grams protein; 0.96 grams fiber.
I got this recipe from an issue of Bon Appetit.
I have made it many times and enjoy it.
Lemon-Berry Shortcakes
¾ c sugar
2 T grated lemon peel
½ c strawberry or blueberry jam
5 T lemon juice, divided
5 c hulled strawberries
4 ½ c blueberries
2 1/3 c whipping cream, divided
2 c all purpose flour
2 t baking powder
½ t salt
½ t ground nutmeg
Preheat oven to 400F. Mix sugar and lemon peel in small bowl. Melt jam in large skillet with 2 T water. Mix in 3 T of lemon sugar, 2 T lemon juice, then berries. Set aside.
Combine 1 c whipping cream 2 T lemon sugar, and 1 T lemon juice in medium bowl and whip. Cover; chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 c lemon sugar in large bowl. Quickly mix in remaining 1 1/3 c cream and 2 T lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly. Split biscuits; fill with berries and cream.
Serves 6
I have made it many times and enjoy it.
Lemon-Berry Shortcakes
¾ c sugar
2 T grated lemon peel
½ c strawberry or blueberry jam
5 T lemon juice, divided
5 c hulled strawberries
4 ½ c blueberries
2 1/3 c whipping cream, divided
2 c all purpose flour
2 t baking powder
½ t salt
½ t ground nutmeg
Preheat oven to 400F. Mix sugar and lemon peel in small bowl. Melt jam in large skillet with 2 T water. Mix in 3 T of lemon sugar, 2 T lemon juice, then berries. Set aside.
Combine 1 c whipping cream 2 T lemon sugar, and 1 T lemon juice in medium bowl and whip. Cover; chill.
Mix flour, baking powder, salt, nutmeg, and 1/3 c lemon sugar in large bowl. Quickly mix in remaining 1 1/3 c cream and 2 T lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly. Split biscuits; fill with berries and cream.
Serves 6