recipe Friday

[kindkit]

I haven't cooked anything of huge interest since last time, but yesterday, inspired by The Guardian's discussion of a proper cream tea and by strawberries being on sale for 98 cents a pound, I made the closest American equivalent of a scone with cream and jam: strawberry shortcake.

I modified this recipe for lemon shortcakes with strawberries a

Comments

[executrix]

It is possible to make clotted cream! I've done it myself. Basically, it is to cream what Greek yogurt is to yogurt--it has less moisture. I made mine by gently heating it to concentrate and then straining it through a coffee filter.

I made strawberry-pineapple shortcake a couple of weeks ago (sliced strawberries, canned pineapple in juice rather than syrup) with cornbread instead of biscuits, and whipped the cream with an immersion blender, which takes only a couple of minutes but you *do* have to watch out that it doesn't splatter on the front of the toaster or other object near the bowl.