Strawberries with Orange Buttermilk Shortcake
Hey, I haven't talked about the farmer's market lately and I think it's time again since the variety of produce has increased dramatically. We have squash, and green beans, and yellow beans, along with peas, strawberries, rhubarb, garlic scapes, cucumbers, kohlrabi, lettuce, spinach, beets (with their greens) and potatoes. I think that is an excellent week of produce! (Though I do usually try to buy less each visit so I can top up on Tuesday. This week I think we're good. *g*) So far I've made a bean and potato salad, simple steamed peas, strawberry shortcake, rhubarb sauce (for breakfast over ricotta or for ice cream depending on your mood), and a caprese salad from tomatoes I'm growing in pots. I think there will also be a buttermilk beet soup, a few salads, stuffed squash (with cheese and chipotle), and a bean tart.
I thought I would post my strawberry shortcake recipe since I thought the cakes came out especially good. I went with buttermilk cakes (since I was buying it for the soup as well) and kept them rather rustic looking. The strawberries were simply sliced and some mashed and tossed with sugar. For adults, I like to toss in a little Grand Marnier as well - either with the strawberries or drizzled over the biscuit.
Strawberries with Orange Buttermilk Shortcake
Strawberries with Orange Buttermilk Shortcake
The recipe makes six light and tender cakes.
1 lb strawberries
2 tbsp sugar
Grand Marnier, to taste
~~~~~~~
1-1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp sugar
3/4 tsp salt
1 tsp orange zest
6 tbsp chilled unsalted butter, cut into small pieces
1/2 c buttermilk
1 tbsp heavy cream
2 tsp sugar
~~~~~~~
whipped cream
Preheat the oven to 425F.
Mix together the sliced strawberries, sugar, and Grand Marnier (if using) in a bowl. Allow berries to rest until juices develop, about 30 minutes.
In the work bowl of a food processor, mix together flour, baking powder, baking soda, sugar, salt, orange zest. Cut in cold butter until mixture resembles coarse crumbs, 10-12 one second pulses.
Pour in buttermilk and pulse once or twice until the flour mixture is moistened. Transfer mixture to a bowl and give dough a few quick turns to ensure all flour in mixed in.
Drop 1/3-cup scoops of the dough onto a baking sheet. Brush biscuits with heavy cream and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes. Allow to cool slightly.
Split the warm biscuits in half horizontally and transfer the bottoms to dessert plates. Spoon a portion of the berries and their juice over the biscuits. Top with a generous dollop of whipped cream and cover each with a biscuit top. Serve.
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comments. Comment here or there.
I thought I would post my strawberry shortcake recipe since I thought the cakes came out especially good. I went with buttermilk cakes (since I was buying it for the soup as well) and kept them rather rustic looking. The strawberries were simply sliced and some mashed and tossed with sugar. For adults, I like to toss in a little Grand Marnier as well - either with the strawberries or drizzled over the biscuit.
Strawberries with Orange Buttermilk Shortcake
Strawberries with Orange Buttermilk Shortcake
The recipe makes six light and tender cakes.
1 lb strawberries
2 tbsp sugar
Grand Marnier, to taste
~~~~~~~
1-1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
3 tbsp sugar
3/4 tsp salt
1 tsp orange zest
6 tbsp chilled unsalted butter, cut into small pieces
1/2 c buttermilk
1 tbsp heavy cream
2 tsp sugar
~~~~~~~
whipped cream
Preheat the oven to 425F.
Mix together the sliced strawberries, sugar, and Grand Marnier (if using) in a bowl. Allow berries to rest until juices develop, about 30 minutes.
In the work bowl of a food processor, mix together flour, baking powder, baking soda, sugar, salt, orange zest. Cut in cold butter until mixture resembles coarse crumbs, 10-12 one second pulses.
Pour in buttermilk and pulse once or twice until the flour mixture is moistened. Transfer mixture to a bowl and give dough a few quick turns to ensure all flour in mixed in.
Drop 1/3-cup scoops of the dough onto a baking sheet. Brush biscuits with heavy cream and sprinkle generously with sugar. Bake in the preheated oven until golden brown, about 15 minutes. Allow to cool slightly.
Split the warm biscuits in half horizontally and transfer the bottoms to dessert plates. Spoon a portion of the berries and their juice over the biscuits. Top with a generous dollop of whipped cream and cover each with a biscuit top. Serve.
This entry was originally posted here and has
comments. Comment here or there.