Sully’s Favourite Strawberry Shortcake

27 06 2011

When local strawberries appear at the markets, why not make strawberry shortcakes?

It’s finally summer!  When I was a kid, the beginning of summer meant the end of school, warm days at the beach and the start of strawberry season. My grandfather, Ralph (Sully) Sullivan had a camp on Washademoak Lake in New Brunswick and we would pick strawberries nearby. One of his favourite desserts was strawberry shortcake and my mom would whip up some biscuits and whipped cream to enjoy with the freshly picked berries. There is a reason why it’s a classic dessert – the combination is unbeatable!

Sully’s Favourite Strawberry Shortcake

Makes 6 shortcakes (there will be extra biscuits so just prepare more strawberries and cream for a larger yield)

Biscuits:

Makes 12 to 15 small biscuits – extras can be frozen

  • 2-1/4 cups all purpose flour, plus extra for dusting the countertop
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons sugar
  • 5 Tablespoons cold unsalted butter
  • 1 large egg
  • 3/4 cup milk or buttermilk

Strawberries:

  • 6 cups fresh strawberries, hulled and halved
  • Sugar, to taste

Whipped Cream:

  • 1-1/2 cups whipping cream (35% M.F.)
  • 2 Tablespoons sugar, or to taste
  • 1/2 teaspoon vanilla

To Prepare the Biscuits:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a large bowl, add flour, baking powder, salt and 2 Tablespoons of the sugar. Stir until thoroughly combined.
  3. Using a wire pastry cutter (or two sharp knives), cut the cold butter into the flour mixture until the mixture resembles small pebbles.
  4. In a measuring cup, add the egg and milk and whisk together with a fork until smooth. Pour the milk/egg mixture into the dry ingredients. Stir briefly until it just comes together as dough.
  5. Sprinkle a small amount of flour onto a clean countertop or pastry board. Turn the dough out onto the counter and gently knead for about ten seconds. If the dough is very wet, add a bit more flour.
  6. Gently pat the biscuit dough into a circle about 2 inches (5 cm) thick. Using a cookie cutter or the top of a wine glass, cut the dough into 2″ circles. Re-shape the leftover dough and cut out more biscuits.
  7. Place the biscuits in a pie plate so they’re just touching each other. Sprinkle the tops of the biscuits with the remaining tablespoon of sugar. Let the biscuits rise at room temperature for 10 minutes.
  8. Bake the biscuits for 12 to 15 minutes in a 450 degree oven or until the tops are browned.
  9. Extra biscuits can be frozen and thawed at room temperature before using. (They’re also great with jam for breakfast!)

To Prepare the Strawberries:

  1. In a large bowl, add the berries and sugar to taste (the amount will depend on how sweet the berries are). Let the mixture sit at room temperature for about 15 minutes before using. Note: You can mash them slightly with a potato masher if you prefer a juicer sauce.

Whipping the Cream:

  1. Place a metal or glass bowl (do not use plastic) and beaters in the freezer to chill about 30 minutes before beating the cream.
  2. Just before assembling the shortcakes, remove the bowl and beater from the freezer and pour the cream into the bowl. With a stand mixer or hand mixer, whip the cream on high until it begins to froth.
  3. Pour in the vanilla and add the sugar, one teaspoon at a time, while continuing to whip. Continue whipping the cream until it forms still peaks. Do not over beat.

To Assemble the Shortcakes:

  1. Split six biscuits in half through the middle and place the bottom of each in bowls. Spoon a half-cup of the sweetened berries over each biscuit bottom.
  2. Place the top of the biscuit on the berries and top with another half-cup of the strawberries.
  3. Spoon a generous dollop of whipped cream over each serving. Garnish with a strawberry if desired.

Bon Appétit and Enjoy!

A version of this recipe first appeared on Suite 101.com.

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Strawberry Shortcakes are a summer classic

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Vanilla Cheesecake with Rhubarb-Ginger Compote

30 05 2011

Rhubarb at the market

The first local fruit to hit the markets where I live is rhubarb. After a long winter of apples, apples and more apples, it’s refreshing to see something new. Rhubarb is remarkably versatile and can be used in both sweet and savoury recipes. In desserts, it pairs very well with ginger, vanilla and of course, strawberrries.

Cheesecake is always a popular dessert and is a great choice for entertaining because it can be made in advance. It’s also surprisingly easy; don’t be intimidated by the length of the recipe, it’s very simple if you take it step-by-step. Be sure to use a springform pan so you can easily remove and cut the finished cake.

Once strawberries come into season, you can always add a few to the rhubarb compote (a compote is basically a sweetened fruit sauce). Try a ratio of half strawberries and half rhubarb and sweeten to taste.  The cheesecake base is pretty neutral so you can top with other favourite fruit sauces if desired.

Vanilla Cheesecake with Rhubarb-Ginger Compote

Makes one 9″ cheesecake

Crust:

  • 5 oz. (140 g) gingersnap cookies (hard ones, not chewy ginger cookies) – will yield about 1-1/2 cups of crumbs
  • 6 Tablespoons unsalted butter
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a food processor*, pulse the gingersnaps until they become fine crumbs. (*if you don’t have a food processor, place the cookies in a sturdy bag and crush until fine with a rolling pin or wine bottle). You should have about 1-1/2 cups of crumbs. Place the crumbs into a medium bowl.
  3. Melt the butter (it can be done in the microwave in about 45 to 60 seconds). Pour into the gingersnap crumbs and stir until the crumbs are completely coated.
  4. Press the crumb-butter mixture into the bottom of the springform pan, making sure it’s in an even layer.
  5. Bake the crust for five minutes. Remove from the oven and let cool while preparing the cream cheese filling.

Cream Cheese Filling:

  • 3 X 8 oz. (250 grams) packages of cream cheese (regular, not low-fat), at room temperature
  • 1/4 cup sour cream (regular, not low-fat)
  • 1 cup sugar
  • 2 teaspoons vanilla
  • The seeds from one vanilla bean (split the bean in half lengthwise with a sharp knife and scrape out the tiny seeds. Discard the empty pod)
  • A pinch of salt
  • 3 large eggs
  1. With a stand mixer or hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, vanilla bean seeds and salt until smooth.  Use a rubber spatula to scrape the sides of the bowl as necessary.
  2. Turn the beater speed to low and add the eggs one at a time. Mix until smooth. Tip: Crack the eggs, one at a time, into a separate bowl before adding to the batter to ensure no shell pieces get into the filing.
  3. Pour the cream cheese mixture over the crust. Bake the cheesecake at 350 degrees Fahrenheit until just set in the centre, about 40 to 50 minutes.
  4. Remove the cheesecake from the oven and let cool slightly. Refrigerate for at least three hours before serving.
  5. To serve: Top with rhubarb compote (see recipe, below). Run a knife between the pan and the edge of the cake to loosen it before unhinging the springform pan.

Rhubarb-Ginger Compote:

Makes about 2 cups

  • 1-1/2 lbs. (24 oz. / 680 grams) rhubarb (before leaves and roots are trimmed), will yield about 4 cups of rhubarb once trimmed and cut up
  • 1/4 cup water
  • 3/4 cup sugar (or more/less, to taste)
  • Pinch of salt
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon vanilla
  • 1 Tablespoon cornstarch + 2 Tablespoons cold water
  • 1 Tablespoon unsalted butter
  1. Trim any leaves and root ends from the rhubarb and discard. Chop the stalks into 1/2″ chunks.
  2. Place the rhubarb pieces into a medium saucepan. Add the water and bring to a gentle simmer on medium heat.
  3. Cook until the fruit begins to soften, about 7 to 10 minutes. Add the sugar, salt, ginger and vanilla. Stir to combine and continue to simmer until the rhubarb is completely soft. Use a large spoon or potato masher to crush the fruit.
  4. In a cup, add the cornstarch and water and mix well until smooth. Whisk the cornstarch slurry into the rhubarb mixture and turn heat to medium-high.
  5. Cook until the mixture begins to thicken, about 5 to 7 minutes. Stir in the butter until melted. Remove from the heat and let the compote cool completely before using. Extra sauce will keep in the fridge for a few days.
  6. To finish the cheesecake: Spoon the cooled rhubarb compote over the cheesecake, spreading it in an even layer. Serve extra sauce on the side.

Bon Appétit and Enjoy!

Vanilla cheesecake with rhubarb-ginger compote and a gingersnap crust

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Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Dark Chocolate Fondue

18 02 2010

 

Dark chocolate fondue with a plate of fruit and cake is a fun way to enjoy dessert by the fire.

 

We’re mid way through February, a month many consider to be the grimmest of the year.  However, we can make the best of the season by enjoying winter activities such as skiing and skating.  What better way to end a day of outdoor activity than by putting on a fire and gathering to enjoy some chocolate fondue?  Almost anything goes when it comes to dippers – you can try everything from fruit to cookies to cake (or let your imagination run wild!).  Fondue is also a great casual dessert for a romantic date. The fondue sauce and dippers can be prepared in advance, making things simple after dinner.

Visit Suite 101.com for a great dark chocolate fondue recipe and some dipper suggestions: Dark Chocolate Fondue.

Bon Appétit and Enjoy!





Pear and Pecan Bread Pudding with Caramel Sauce

16 10 2009

P1010230_2

This is one of my favourite fall desserts.  It’s decadent and rich so it’s ideal for cold evenings when we’re craving something comforting.  Pears are in season right now so it’s the perfect time to give it a try.  It works best with bread that is a couple of days old so it’s a great way to use up stale bread that would otherwise go to waste.

This recipe first appeared on Suite 101.com where it was granted an Editor’s Choice award.  

Pear and Pecan Bread Pudding with Caramel Sauce

Makes about 6 servings

  • 4 cups (about 5 thick slices) stale bread such as ciabatta, challah, etc. with crusts cut off and cut into 1- 1/2″ cubes
  • 2 large pears, cored and cut into 1/2″ cubes
  • 1/2 cup halved pecans
  • 1 cup half and half
  • 3 egg yolks
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • Caramel Sauce – see recipe below

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a standard sized loaf pan. Layer half of the bread cubes on the bottom of the loaf pan and sprinkle with half the pears and half the pecans.
  3. Layer the rest of the bread cubes over the pears and pecans. Sprinkle with the remaining pear pieces and pecans. Set aside.
  4. In a medium bowl, whisk together the half-and-half, vanilla, brown sugar and eggs. Pour custard mixture over the bread/pear/pecan layers. Press the top of the pudding down so that everything gets well soaked. Set aside to let custard soak in for about 15 minutes before baking. (Note: the pudding can be assembled a few hours in advance and refrigerated until ready to bake).
  5. Bake pudding for 30 to 45 minutes or until the pudding is golden brown on top and custard is cooked through. Serve with caramel sauce (see below) and vanilla ice cream or lightly sweetened whipped cream.

Caramel Sauce

This is a versatile sauce that is also great with cake or ice cream.  Use caution when working with the hot sugar mixture.

Makes about 1 cup of sauce

  • 1/2 cup sugar
  • 3 Tablespoons water
  • 1/4 teaspoons salt
  • 1-1/2 teaspoons butter
  • 1 cup cream
  • 1/4 teaspoon vanilla
  1. In a small saucepan heat cream on medium heat.
  2. While cream is heating, in a separate large saucepan, heat sugar and water on medium-high heat. Whisk until sugar is dissolved.
  3. Watch the mixture for about 10 minutes or until it begins to turn golden brown but do not whisk. Gently swirl the pan occasionally.
  4. Remove from heat once it turns a medium brown colour. Quickly add butter and heated cream, whisking as you pour it in. Be careful – the mixture is very hot and will bubble up a bit as the cream is added.
  5. Add salt and vanilla and mix thoroughly. Whisk until smooth. Pour sauce over bread pudding or your favourite dessert (it’s great on vanilla ice cream!)

Bon Appéit and Enjoy!

 

Pear and Pecan Bread Pudding with Caramel Sauce

Pear and Pecan Bread Pudding with Caramel Sauce