Post by marlaoh on Jun 11, 2003 8:10:47 GMT -6
FOURTH OF JULY SHORTCAKES
1 pint raspberries
1 pint blueberries
1 pint strawberries, hulled and cut into quarters
1/4 cup orange juice
1/3 cup plus 1 teaspoon granulated sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
2 & 1/2 teaspoons baking soda\
3/4 cup (1&1/2 sticks) chilled butter, cut into cubes
1&1/2 tablespoons grated orange zest
3/4 cup buttermilk
2 cups plus 2 tablespoons heave cream
3 tablespoons confectioners’ sugar
In a medium bowl, mix together the berries and orange juice. Cover with plastic and refrigerate for at least an hour to allow the fruit to release its juices.
Preheat oven to 350 degrees.
In a mixer with the paddle attachment or by hand in a medium bowl, combine 1/3 cup of the granulated sugar, the flour, cinnamon and baking soda. Add the cubed butter and mix on a slow speed or by hand using a pastry cutter until the batter has a cornmeal consistency. Be careful not to over mix. The batter should not come together at this point.
Mix in the orange zest, then the buttermilk by hand. Combine until the batter is moist, but not sticky.
Remove the dough from the bowl and roll it out until it is 1/4 to 1/2 inch thick. Cut into eight 3-inch rounds (an empty, cleaned can makes a good biscuit cutter). Brush the tops with 2 tablespoons of heavy cream and sprinkle with the remaining teaspoon of granulated sugar.
Bake for 25 minutes, rotating the pan 180 degrees after 10 minutes, until the shortcakes are golden brown.
Meanwhile, in a medium bowl, whip the remaining 2 cups of heavy cream and the confectioners’ sugar together until stiff peaks form. Refrigerate, covered, until ready to serve.
To serve, split the short cakes in half and place the bottom halves on a serving platter. Spoon the berry mixture over the shortcakes and top with the whipped cream. Cover with the remaining shortcake halves.
1 pint raspberries
1 pint blueberries
1 pint strawberries, hulled and cut into quarters
1/4 cup orange juice
1/3 cup plus 1 teaspoon granulated sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
2 & 1/2 teaspoons baking soda\
3/4 cup (1&1/2 sticks) chilled butter, cut into cubes
1&1/2 tablespoons grated orange zest
3/4 cup buttermilk
2 cups plus 2 tablespoons heave cream
3 tablespoons confectioners’ sugar
In a medium bowl, mix together the berries and orange juice. Cover with plastic and refrigerate for at least an hour to allow the fruit to release its juices.
Preheat oven to 350 degrees.
In a mixer with the paddle attachment or by hand in a medium bowl, combine 1/3 cup of the granulated sugar, the flour, cinnamon and baking soda. Add the cubed butter and mix on a slow speed or by hand using a pastry cutter until the batter has a cornmeal consistency. Be careful not to over mix. The batter should not come together at this point.
Mix in the orange zest, then the buttermilk by hand. Combine until the batter is moist, but not sticky.
Remove the dough from the bowl and roll it out until it is 1/4 to 1/2 inch thick. Cut into eight 3-inch rounds (an empty, cleaned can makes a good biscuit cutter). Brush the tops with 2 tablespoons of heavy cream and sprinkle with the remaining teaspoon of granulated sugar.
Bake for 25 minutes, rotating the pan 180 degrees after 10 minutes, until the shortcakes are golden brown.
Meanwhile, in a medium bowl, whip the remaining 2 cups of heavy cream and the confectioners’ sugar together until stiff peaks form. Refrigerate, covered, until ready to serve.
To serve, split the short cakes in half and place the bottom halves on a serving platter. Spoon the berry mixture over the shortcakes and top with the whipped cream. Cover with the remaining shortcake halves.