Strawberry Shortcake L’Orange 4 pint-baskets (8 cups)farm-fresh strawberries, rinsed, hulled, and halved 3 tablespoons granulated sugar 1 to 2 tablespoons fresh orange juice, to taste 2 cups heavy (whipping) cream, preferably NOT ultra-pasteurized 3 tablespoons powdered (confectioners’) sugar, plus extra for garnish 2 teaspoons vanilla extract 8 Cornmeal-Buttermilk Biscuits (recipe follows) Optional: 8 small mint sprigs, for garnish 1. In a bowl, combine the strawberries, granulated sugar, and orange juice. Stir to mix, coarsely mashing about 1/4 of the berries with the back of a spoon. Let stand 15 minutes to dissolve the sugar and let the flavors blend. (This can be made a day in advance; just cover and refrigerate.) 2. Using an electric mixer or a large whisk, whip the cream with the powdered sugar and vanilla until soft peaks form. 3. To assemble, use a serrated knife to carefully split each biscuit in half. Place the bottoms on 8 dessert plates. Top each with a large spoonful of the berries and their juices, and then a heaping 1/4 cup of whipped cream. Cover with biscuit tops. Place a dollop of the remaining whipped cream over each biscuit, and top with the remaining berries. Dust powdered sugar over all and garnish with mint, if desired. Serve at once. Makes 8. m a y 2 0 1 6 A L I V E E A S T B A Y 29 Cornmeal-Buttermilk Biscuits 1 3/4 cups all-purpose flour 1/4 cup finely ground yellow cornmeal 1/4 cup granulated sugar, plus 4 teaspoons for sprinkling on tops 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cut into pieces Finely grated zest of 1 orange 3/4 cup cold, well-shaken buttermilk, plus extra to brush on the shortcakes 1. Preheat the oven to 425 degrees. In a food processor, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Process briefly to blend. Add the butter and orange zest. Process, pulsingthe machine on and off, until the dough resemblesvery coarse meal. With the machine running, pour in the buttermilk, mixing only until incorporated. Bits of butter should still be visible. 2. Scrape the dough onto a lightly floured work surface. Knead once or twice until smooth. Working quickly, roll or pat the dough into a 1-inch thick disk. Using a 3-inch biscuit cutter dipped in flour, cut out as many biscuits as possible. Gently gather together the dough trimmings, pat into another 1-inch thick disk, and cut more biscuits. 3.Arrange the biscuits 2-inches apart on a parchment-lined baking sheet; brush with buttermilkand sprinkle with the remaining 4 teaspoons sugar. Bake until golden and firm to the touch, 10 to 15 minutes. Transfer to a wire rack to cool. Serve slightly warm or at room temperature. These are best served the same day they are made. Makes 8.
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