Text 9, 86 rader
Skriven 2010-08-09 05:20:00 av Dave Drum (43677.cooking)
Ärende: SF Gate 131
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacchini's Fruit Tree Olallieberry Shortcake
 Categories: Desserts, Fruits, Cake
      Yield: 8 servings
 
      5 c  Fresh olallieberries
  1 1/2 c  Sugar + more as needed
      1 tb Lemon juice
      1 tb Balsamic vinegar
    1/4 c  Dry red wine
    1/8 ts Salt
      2    Whole cloves
      1    Whole allspice berry
      2    Black peppercorns

MMMMM-------------------------SHORTCAKES------------------------------
      2 c  All-purpose flour + flour
           - for work surface
      1 tb Baking powder
      4 tb Sugar
      1 tb Grated lemon rind
      6 tb Cold unsalted butter; in sm
           - pieces
    3/4 c  Half-and-half
      1 lg Egg yolk
      1 tb Unsalted butter; melted
    3/4 c  Heavy cream
 
  Depending on how ripe and sweet the olallieberries are, you
  may need to adjust the sugar in the filling.
  
  Put 4 cups olallieberries in a heavy saucepan. Add sugar,
  lemon juice, vinegar, wine and salt. Wrap cloves, allspice
  and peppercorns in a small piece of cheesecloth; tie with
  a string. Add spices to pot. Bring to a boil over medium
  heat. Reduce heat; simmer for 20 minutes. Remove spices.
  Stir in remaining 1 cup olallieberries. Let stand until
  cool (it should thicken slightly).
  
  For shortcakes: Preheat oven to 375ƒ. Line a baking sheet
  with parchment. Sift flour, baking powder and 2 tablespoons
  sugar into a bowl. Stir in lemon rind. Add cold butter,
  using your fingers to work it quickly into flour until mix
  resembles coarse crumbs.
  
  Mix half-and-half with egg yolk in a small bowl. Add to flour
  mixture. Stir with a fork until dough just holds together.
  Gather dough on a floured surface and knead until just smooth.
  
  Roll dough out to 3/4-inch thickness. Cut into 8 equal rounds
  or squares. Place on prepared baking sheet. Brush with melted
  butter. Sprinkle with 1 tablespoon sugar.
  
  Bake in center of oven for 12-15 minutes, until biscuits are
  golden brown and firm to the touch. Cool biscuits on a rack.
  
  Whip heavy cream to soft peaks with remaining 1 tablespoon sugar.
  
  Carefully split biscuits in half. Heap olallieberry mixture
  on bottoms. Dollop with whipped cream, then replace biscuit
  tops.
  
  Serve immediately with remaining whipped cream on the side.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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