Drunken Berry Shortcakes

Drunken Berry Shortcakes

It may be the dead of winter here in the far northeast but this dessert was a ray of summer sunshine despite the bleak temperatures outside. A bottle of good port was the inspiration for this recipe, its flavor reminded me of dark cherries and blackberries and I thought it would be a great addition to a trifle or some other luscious dessert. With not enough time to put together a complicated trifle, I opted instead for quick and simple. I soaked the berries in the port for only a couple of hours before spooning them onto freshly baked drop biscuits with a dollop of vanilla whipped cream. The berries were so delicious after only that short soak but when I tasted the leftovers the next day they were even better, so if you have the time try soaking the berries overnight.

In a glass bowl, toss together:

• 1 1/2 cups sliced of quartered strawberries
• 1 1/2 cups blackberries
• 3 tbsp sugar
• 1 cup port wine

Cover with plastic wrap and eave to soak in the fridge for at least a couple of hours or overnight. Give the berries an occasional toss every hour or so.

I use rimmed plates as shown in the photo or very shallow bowls to serve the shortcakes, so as to contain the port and berry jucies. When serving I like to drain the port off of the berries and pour a little of it on the plate or in the bowl, for a pretty presentation. I thin split the biscuits in half horizontally, spoon on a half cup of berries per serving and top with a dollop of vanilla whipped cream before topping with the second half of the biscuit.

Buttermilk Drop Biscuits 

This recipe makes about 6 large biscuits.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:

• 1 cup flour
• 3 tbsp sugar cup sugar
• 2 tsp baking powder
• pinch salt

Cut in:

• 1/4 cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal.  Mix together:

• 1 tsp vanilla extract
• 3 ounces buttermilk

Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.

Drop by heaping tablespoonfuls onto a parchment lined baking pan.

Bake at 375 degrees F for 20 - 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuits.

Vanilla Whipped Cream

• 1 cup whipping cream
• 2 tbsp icing sugar (powdered sugar)
• 1 tsp pure vanilla extract

Whip together to soft peaks.

Drunken Berry Shortcakes

Brandied Peach Cream Cheese Shortcake

Brandied Peach Cream Cheese Shortcake

Maybe it comes from a long-held love of a traditional sherry trifle but I have always been personally partial to boozy desserts. Aromatic liquors or sweet intensely flavored liqueurs add a new dimension to many desserts and a real sense of celebration to any occasion. Combined with my love of sweet summer peaches, this made a terrific take-along contribution to a recent get together with friends that everyone raved about. 

Using cake flour along with the addition of cream cheese to the shortcake batter makes for a light, texturally perfect base to this simple but scrumptious dessert.

This is still a great simple summer dessert for tee-totalers if you want to leave out the brandy, especially if you have fresh, perfectly ripe, sweet juicy peaches.

Brandied Peach Cream Cheese Shortcake

 Brandied Peaches

• 10 large fully ripe peaches, peeled and sliced
• 4 ounces of brandy (rum or bourbon are also good)

Toss the peach slices in the brandy, cover and let sit for an hour or two before putting together the shortcake. Toss the peaches a couple of times during this time.

Cream Cheese Shortcake Base

 

For the shortcake bottom, cream together well:

• 3/4 cups sugar
• 1/2 cup cream cheese
• 1/2 cup butter
• 1  tsp vanilla

Add, one at a time:

• 2 eggs

Sift together:

• 1 cup cake flour 
• 1 tsp baking powder

Gently fold dry ingredients into the creamed mixture.

Bake in greased and parchment lined 10 or 11 inch tart pan or spring form pan at 325 degrees F for about 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Vanilla Whipped Cream

Beat together to firm peaks:

• 2 cups whipping cream
• 2 tsp vanilla extract
• 4 rounded tbsp icing sugar

To construct the cake, place the cooled cake layer on a cake plate, drain the brandy off the peaches and sprinkle it over the surface of the cake. Arrange the peach slices in a circular pattern over the cake and top with the vanilla whipped cream.

Bakeapple White Chocolate Shortcakes

This is a simple but impressive dessert that I sometimes make partly ahead of time. The filling and the bakeapple topping can be made the day before if you like. The filling needs time to chill thoroughly anyway, so it is even better to make it a day in advance. The biscuits are quite quick to make on the day you serve this dessert and are always best, fresh-baked. Practically any good homemade jam is substitutable in this recipe; just use your favorite. I do have a fondness for the combination of white chocolate and bakeapples though.

Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Sweet Biscuits

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake. Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.

White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract

Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.

To assemble:

Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.

Bakeapple Jam

Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.

Easy Peach Shortcakes

Easy Peach Shortcakes

Unable to find fresh peaches to grill one day this past week, I resorted to an old standby recipe using canned peaches. Another great barbeque dessert that will have to do until some good peaches show up in the local markets.

Shortcake Biscuits:

In a food processor, combine:

• 1 ¾ cups flour
• ½ cup sugar
• 2 tsp baking powder

Cut in:

• ½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:

• 2 tsp vanilla extract
• 2 tbsp lemon juice
• ½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Drop the dough in rounded tablespoons onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread as they bake. Bake in a preheated 375 degree oven for 12-15 minutes or until evenly golden brown. Makes 1 dozen.

Peach Compote:

• One 28 ounce can sliced peaches in light syrup
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ cup water

Bring to a gentle simmer and then thicken the compote with a cornstarch slurry of

• 2 tbsp corn starch dissolved in 2 ounces water

Simmer for an additional minute and allow to cool thoroughly.

Split the biscuits in half, spoon on some peach compote and serve with vanilla whipped cream.

Vanilla Whipped Cream

• 2 cups whipping cream
• 2 tsp vanilla extract
• 4 tbsp icing sugar (powdered sugar)

Beat all together until firm peaks form.

Strawberry Orange Shortcake

Forget the crocuses, when I start making these individual Strawberry-Orange Shortcakes, barbeque weather must be upon us! This is my favorite summer barbeque dessert and easy to make too. I've made these for large and small groups alike. It's also a great picnic dessert, as you can transport the biscuits, strawberries and whipped cream in sealed containers and assemble the individual desserts at your picnic site. I make several versions of this dessert and the addition of orange to the recipe is a very nice variation but if you prefer my original version, simply omit the orange zest and orange liqueur.

Begin by making a batch of Sweet Drop Biscuits which will be baked on a cookie sheet rather than crowded in a baking pan. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Drop the dough in rounded tablespoons onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread as they bake. Bake in a preheated 375 degree oven for 12-15 minutes or until evenly golden brown. Makes 1 dozen.

In a medium size bowl combine:

1 ½ pints fresh strawberries, washed and sliced
6 tablespoons sugar
zest of one small orange
2 ounces Cointreau liqueur (optional)

Toss together well, cover the bowl with plastic wrap and let stand for about 2 hours, stiring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.

Vanilla Whipped Cream
Beat together until firm peaks form:

1 cup whipping cream
1 tsp vanilla extract
3 tbsp sugar
To assemble the dessert simply spoon the strawberries over a biscuit, top with strawberries and syrup, whipped cream and a second biscuit.