Cherry-Cream Cheese Hand Pies

Margaux says…

I was at the farmer’s market yesterday and saw that sour cherries are still available around here.  I was surprised, because I know that sour cherries are only available for a short while…and we picked ours a month ago!  But of course I wasn’t thinking about the fact that there are a few different varieties of them, and the ones available now are a darker red shade, but still just as sour.  So, I wasn’t going to post this recipe because I thought the season was over, but we’re in luck around here!  Grab some this weekend and bake these…I promise you won’t be sorry.  The crust is heavenly, and I love hand pies because the crust to filling ratio is perfect.  And these are a perfect dessert to bring to your friend’s BBQ!  No serving hassle at all…just put them on a plate and watch them disappear.

sour cherry hand pies - sweet & savory kitchens

Sour Cherry-Cream Cheese Hand Pies

adapted from a Smitten Kitchen recipe for rhubarb cream cheese hand pies

The Crust:
3 3/4 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1 1/2 cups unsalted butter, very cold and cut into small cubes
3/4 to 1 cup buttermilk

Whisk together flour, sugar and salt in a large bowl.  Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a craggy mass forms. Using your hands, knead it just two or three times to form a ball. If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 3 months.

The Cherry Filling:
1 lb. pitted sour cherries (about 4 cups)
1/3 cup granulated sugar
2 tsp instant tapioca

Place cherries and sugar in a medium saucepan with sugar and tapioca and stir to combine. Cover and cook at medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid and cook for another 10 to 15 minutes, until thick enough that if you run a spoon across the bottom of the pot, you can see a trench quickly form and disappear. Spread mixture on a large plate in the fridge or freezer to cool quickly, then scrape into a bowl. Keep cold until needed; it will be thicker and easier to “scoop” onto the pie bases.

The Cream Cheese Filling:
4 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
1 large egg yolk

Beat cream cheese, sugar, zest, juice and yolk together in a small bowl with an electric hand mixer until smooth. Keep cold until needed.

Assembly:
1 large egg
1 tablespoon water
Coarse sugar

Heat oven to 400 degrees. Line two to three baking sheets with parchment paper. Beat your remaining egg and 1 tablespoon water and keep aside with a pastry brush.

Dust your counter or pastry mat with a lot of flour, unwrap the first half of your dough and start rolling your dough by pressing down lightly with the floured pin and moving it from the center out. Be patient about rolling, don’t press too hard, and it won’t crack as easily. Roll until 1/8″ thick. I cut mine into circles using a 3″ biscuit cutter, but you can also cut into 3″ squares using a pizza wheel or pastry cutter. You won’t have as much dough scraps left if you cut into squares, but I really wanted rounds. If doing rounds, you’ll have quite a bit of scraps, which you can form back into a ball, refrigerate for 30 minutes, and then re-roll and cut some more. It will make for slightly tougher crust on those, but I didn’t think it made that big of a difference. If your dough becomes soft, slide onto baking sheets and freeze for 15 minutes. It will make it easier to assemble.

Brush half the squares very, very lightly with the egg wash; these will be your bases. Cut a small vent in the other half of the squares; these will be your lids. In the center of each egg washed square, put a small dollop (a measured teaspoon) of cream cheese, then cherry filling on top. Don’t overfill! Top each filled base with a vented square. Press outer edge of top and bottom all around to seal with your fingertips or a fork. Transfer pie to a baking sheet, spacing 1-inch apart. Brush the tops with egg wash and sprinkle generously with coarse sugar. Repeat with remaining dough, including second half from fridge, and fillings (you will probably have some fillings left over…you can do what I did and re-roll the remaining scraps a third time and make a tiny little pie for someone who won’t mind tough pie crust, like my son. 🙂 )

Bake for 15 to 20 minutes, until puffed and golden, and even more brown at edges. Transfer to cooling racks and cool to room temperature before serving.

3-Bean Salad - a modern take Aunt Suzy says . . .

We love green bean salads in the summer here at S&SK, so when I saw this recipe I knew I had to make it. Plus, it reminded me of the long forgotten 3-bean salad of my growing up. So long forgotten that I kept wracking my brain as to what the 3rd bean was. I knew it included canned green beans and canned kidney beans, but I couldn’t for the life of me remember the 3rd bean.  So of course I googled it and saw that it was wax beans! So if you want this recipe to look like the classic but taste 21st century, you could make it with green and wax beans (at farmer’s markets up here right now) and kidney beans. 🙂  We served this with potato salad and grilled meats. Yum!

 Bean Salad - Sweet & Savory Kitchens

Margaux says . . .

We loved this recipe!  I’m always looking for new ways to prepare green beans because it is a family favorite.  The flavor in this salad is amazing, with the capers, herbs, shallot and lemon.  I used canned cannellini beans.  I served it with California burgers and corn on the cob…perfect summer weeknight meal.

BEAN SALAD adapted from Bon Appetit

INGREDIENTS

2 cups cooked beans, fresh or dried (such as cannellini, borlotti or cranberry) or 1 14-oz. can cannellini or kidney beans, rinsed
1 pound green beans (or half green and half wax beans), ends trimmed, beans snapped in two
3/4 cup fresh parsley leaves, chopped
1/4 cup fresh chives, chopped
tablespoons capers, drained and chopped
zest of 1 lemon
¼ cup olive oil
juice of 1/2 or 1 whole lemon, depending on how large
1 small shallot, minced
teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes, to taste
Kosher salt and freshly ground black pepper

DIRECTIONS

Cook the dried or fresh shell beans according to directions. Drain and set aside to cool. Alternatively, open the can, rinse and drain. Cook the green beans (and wax beans if using). Place in steamer, bring water to a boil and steam for 5-6 minutes. Alternatively, cover in water, bring to a boil and simmer for 5-6 minutes. Either way, drain, place back in the pan, cover with cold water and ice to cool down and stop the cooking. Once cool, drain and dry with paper towels.

Place both types of beans in a large bowl. Add the parsley, chives, capers and lemon zest. Whisk together the olive oil, lemon juice, the shallot, the red pepper and salt/black pepper to taste. Pour the dressing over the bean mixture and mix thoroughly, best done with your hands.

Beet and Farro Salad with Smoked Trout

Aunt Suzy says . . .

I have become enamored with farro, an ancient grain that’s a species of wheat. (I love this NPR article that includes a few recipes.)  I saw this recipe as I was about to head out to the farmer’s market. Beets are just coming in now  up here in Minnesota, and I love using both the beet root and tops in dishes. Star Prairie Trout Farm sells at the market – fresh and smoked – and I had some farro on hand, so I was set!  We really enjoyed this and Randy remarked that he would like it equally as a side salad without the trout. A dry rosé wine was a perfect complement.

Adapted from Food and Wine

INGREDIENTS

3 small beets (1/2 pound)
1/3 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, crushed
2 thyme sprigs
1 rosemary sprig
4 cups water
Kosher salt
1 1/2 cups semi-pearled farro (8 ounces)
1 shallot, minced
Juice of 1 lemon
1 tablespoon honey
Freshly ground pepper
6 ounces skinless smoked trout fillet, flaked
2 cups chopped beet greens or Swiss chard—stems removed, leaves washed and finely chopped

DIRECTIONS

Preheat the oven to 375°. In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover the dish with foil and roast for about 1 hour, until the beets are tender. Let cool, then peel the beets and cut into 1/2-inch dice.

Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water and 2 teaspoons of salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well and transfer the farro to a bowl. Discard the garlic and herbs. Let cool to room temperature, stirring occasionally.

In a small bowl, combine the shallot, lemon juice and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper.  In a medium bowl, toss 2 tablespoons of the dressing with the trout.

To the farro, add the diced beets, the chopped greens and the remaining dressing and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes. Transfer the salad to a serving platter, scatter the trout on top and serve. (I think this could also be served slightly warm. Definitely the flavors will be more pronounced if not chilled before serving.)

Penne with Herbs, Tomatoes, Olives and Pecorino

Aunt Suzy update May 2020 . . .

I was looking on Pinterest yesterday, desperate for some fresh ideas for dinner! I thought this looked good and when I clicked, I saw it was on OUR BLOG!! Margaux says this is a family favorite and I see why! We added non-marinated artichoke hearts and we think that should be part of the recipe, so I’ve added it to the ingredients as an option. Delicious!

Margaux says…

This pasta salad caught my eye on “Food and Wine” because of the olives and tomatoes…I really love that combo of flavors in a pasta salad.  But what made this excellent is the mixed herb pesto that you toss it with, and the shaved pecorino that you toss in after it’s completely cooled, so that it doesn’t melt.  This dish has a ton of flavor and will be in regular rotation on our “pasta Wednesdays” in the summer!

Penne with Herbs, Tomatoes, Olives and Pecorino

adapted from Food and Wine

1 pound penne or other small pasta shapes

1/3 cup plus 1 tablespoon extra-virgin olive oil

1 cup basil leaves

1/2 cup flat-leaf parsley leaves

2 garlic cloves, halved

2 teaspoons coarsely chopped fresh thyme

2 teaspoons coarsely chopped fresh marjoram or oregano

Salt

1 1/2 pounds cherry tomatoes—halved

1 can artichoke hearts, cut in quarters or eighths (optional)

1/3 cup Calamata olives, pitted and coarsely chopped

1 cup coarsely grated Tuscan Pecorino Romano cheese (3 ounces)

Freshly ground pepper

Cook the penne or other pasta in a large pot of boiling salted water until al dente. Drain and toss with 1 tablespoon of the olive oil in a large serving bowl.  Let sit to get to room temperature.

Meanwhile, in a blender, puree the basil, parsley, garlic, thyme, marjoram with 1/3 cup of olive oil.  (You can also use a stick blender to puree the herbs in a bowl.) Add more olive oil if you think it’s necessary…the original recipe called for 1/2 cup, but I felt that was a little much.  Scrape into the bowl with the pasta and season with salt, then toss together.

Then toss in the tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add the Pecorino, season with salt and pepper and toss well.

Aunt Suzy’s cooks notes: We used a different type of small pasta and it worked well. The artichoke hearts added a nice tang to the dish. We also used oil cured olives with thyme – I can see a number of different olives working well in this dish. Both Margaux and I agree that Parmigiano Reggiano works as well as Pecorino Romano, although I like the funky salty goodness of the sheep’s milk cheese.

MAKE AHEAD The pasta can be tossed up to 2 hours ahead.

Sour Cherry Pie

July 20, 2014

Tart Cherry Pie ~ Sweet & Savory Kitchens

Margaux says…

My family farm has a couple of cherry trees, and this year we just happened to be in town (its 2.5 hours south of Chicago) when they were ready to pick!  We picked as many as we could in 20 minutes, and got just enough for a pie and some hand pies I made a week later.  Last year we got lucky with cherries, too, and I made this slab pie, which is also fantastic.  It’s always hard to decide what kind of dessert to make when you only get cherries once a year.  Next year, I vow to spend more than 20 minutes picking cherries (someone will have to entertain the children!), so that we have enough to freeze for later.  Then I can make a pie, a slab pie, this sour cherry crumble pie that Aunt Suzy posted about years ago, and this cake that looks really good.

Cherry Picking Cherry Picking Cherry Picking

I found this recipe while reading a Smitten Kitchen blog about a strawberry rhubarb pie recipe that I used recently.  The idea is that you bake the crust before baking the pie, so that the bottom crust isn’t soggy.  I like that idea.  It’s what I do with my single crust baked pies, like peach and custard pies, so why wouldn’t I do it with cherry?  The results were just as I wanted…no soggy bottom crust.  Instead it was nice and crisp, buttery and delicious.  Instead of a traditional lattice top, I used a round cookie cutter to make a decorated top.  I could have layered them and added more, because I didn’t think about the fact that they would shrink during baking.  So I recommend putting more on than you think are needed.

 

Tart Cherry Pie ~ Sweet & Savory Kitchens

Twice-Baked Sour Cherry Pie

adapted from Melissa Clark’s recipe in The New York Times

1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough

3/8 teaspoon kosher salt

15 tablespoons unsalted butter, chilled and cut into pieces

1 cup sugar

2 to 3 tablespoons instant tapioca

1/4 teaspoon cinnamon

2 pounds sour cherries (about 6 cups), rinsed and pitted

1 tablespoon kirsch or brandy

3 tablespoons heavy cream, or 1 egg yolk lightly whisked with 1 tbsp water

Demerara sugar, for sprinkling.

1. To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.

2. Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.

3. While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.

4. When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.

5. Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.

6. Brush top crust with cream or egg wash and sprinkle generously with Demerara sugar (as you can see in photos, I forgot my sugar. Oops.)  Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.

 

shrimp with feta

Aunt Suzy says . . .

I recently got together again with friends Ruth, Toni and Velma for an afternoon of cooking.  Ruth found this delicious and easy recipe from The Contessa and we all agreed we should try it.  I must say it was very easy to put together, but then again, there were four of us in the kitchen sharing cooking duties.  We loved the beet and fennel salad we had last time we got together so much we served it again.  The roasted shrimp dish went really well with crusty bread, a nice Pinot Grigio and a sunny July early evening on the deck!

I recommend you watch this video of Ina Garten making this dish.  It illustrates just how how easy it is and shows how to make the fresh breadcrumbs.  I think it’s hilarious that she adds way more of certain ingredients than she specifies in the recipe like the wine, olive oil, parsley and lemon zest.  I like the way she cooks by feel vs. measuring.  🙂  We’ve adapted the recipe slightly, which you could easily do as well. I will also mention it says on the Food Network site that this dish serves 4.  I think that would be 4 very hearty eaters – four of us dined very well and still there were leftovers.

Ingredients

4 tablespoons EV olive oil, divided
1 1/2 – 2 cups medium-diced fennel (2 medium bulbs)
3 cloves garlic, minced
1/4 cup dry white wine (unoaked)
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod, Anisette or Sambuca
1/2  teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1 – 1 1/4 pound (16 to 20 per pound) raw shrimp, unpeeled and deveined
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
1 tablespoon grated lemon zest
2 lemons, one cut into wedges

Directions

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 or 12-inch heavy ovenproof skillet or saute pan over medium heat. Add the fennel and saute for 8 to 10 minutes over medium heat, until the fennel is tender and starting to brown. Add the garlic and cook for 1 minute till fragrant. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with their liquid, tomato paste, oregano, Pernod, salt and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp in one layer over the tomato-mixture in the skillet. Scatter the crumbled feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15-20 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Notes on ingredients:

SHRIMP: The original recipe called for peeled, deveined shrimp with tails on.  We used unpeeled, deveined and cooked with the shell on thinking that it would add more flavor.  While this makes it more challenging to eat, it insures that the shrimp will be juicy and succulent.  I thought the specified amount of shrimp was a lot and will try this in the future with just one pound of either extra-large, as called for, or large shrimp.

PERNOD: None of us has Pernod or Anisette in our liquor cabinet, and we didn’t want to spend the $30 on a bottle just for a tablespoon.  Luckily Ruth had Sambuca. We had our doubts given the sweetness of that liqueur, but it worked beautifully.

FETA:  Try to find a solid piece of feta for this dish and crumble it by hand.  Crumbled feta comes packaged with cellulose powder or other anti-caking agents which affect how it melts.  I recommend French sheep’s milk feta, if you can find it, for it’s soft texture and great melting properties.  The Greek feta recommended by Ina is also good.

BREAD CRUMBS: We used a french bread that was on the softer side for the bread crumbs.  We processed it with the crust, which didn’t break down as finely as the inside of the bread.  I liked the texture this added to the bread crumb topping.

Sour Cherry Slab Pie

July 22, 2013

Sour Cherry Slab Pie - Sweet & Savory Kitchens

Margaux says…
My family has a farm that dates back to the mid-1800’s. We call it “the Big House.” It is pretty big, and one of my aunts lives in it now. It is one of my favorite places on earth.  There are two Montmorency cherry trees there that were planted in 1967 for my Aunt Gigi’s birthday, and this year we just happened to be down in central Illinois when the cherries were ready to be picked!

cherry picking

cherry pickingWe got just enough cherries before the kids started going bonkers (Stella seriously needed a nap).  I always make pie with the cherries, and this year I really wanted something different.  While browsing Smitten Kitchen (I really used a lot of her recipes this week!), I came across this one.  OMG I will be making this again!!!  You really should try it before this very short cherry season is over! (It might already be…it’s taken me way too long to get around to writing this).

Cherries(Yes his shorts are backwards…oops!  Four-year-olds still sometimes have a little trouble getting dressed.  🙂 )

Sour cherry slab pie

 

Sour cherry slab pie - Sweet & Savory Kitchens

 

Sour Cherry Slab Pie

from Smitten Kitchen

1 1/2 recipes flaky butter pie dough, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge

6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar (depending on how tart your cherries are.  I used 1 cup.)
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tablespoons heavy cream or one egg, beaten with a tablespoon of water

Glaze:
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice

Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.

On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle.

Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.

On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or egg wash.

Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

 

Easy Strawberry Tart

June 26, 2013

Easy Strawberry Tart - Sweet & Savory Kitchens

Margaux says…

This was the weekend of getting stuff done.  Actually, every weekend needs to be the weekend of getting stuff done, but somehow that doesn’t happen.  If I haven’t mentioned it before, my husband and I (more my husband, less me) are remodeling our house.  FOREVER remodeling our house.  Right now we’re re-doing our upstairs bedrooms…all three of them.  It’s going slowly, as usual.  Since it’s summer, we’re also trying to make our outdoor spaces more livable so that we go out there more often.  I always feel like we spend more time at Home Depot and Menard’s than we do actually doing any work…but that might just be because I really don’t like those places very much.

IMG_8164

This weekend I got the front yard looking pretty great…mulched, weeded, re-planted a bunch of stuff.  And meanwhile, in the backyard, Jason painted the wicker furniture that I found in the alley a while back.  I love finds like that!  Now all it needs are some cushions and we’re on our way to some outdoor living!

IMG_8167

 

So complicated baking projects were out of the question…but I had two quarts of strawberries that I needed to do something with ASAP.  I saw this recipe on Martha Stewart’s website last week, and thought it would be the perfect quick dessert to use up most of the strawberries with.  I love tarts, but making the pastry cream can be so time consuming and tedious.  This was a great alternative, and who doesn’t like a dessert with cream cheese??  It reminds me of a dessert my Aunt Gigi always made for summer gatherings, especially the Fourth of July, strawberry pizza.  It’s the same idea, with a shortbread-type crust, cream cheese topping and fresh strawberries.  This is even better I think, though, because it has about twice the amount of cream cheese filling…yum!

Easy Strawberry Tart

adapted from Everyday Food

1 bar (8 ounces) cream cheese, softened
1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly or apple jelly
1/4 teaspoon salt

Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan). Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese. Microwave jelly in a small bowl until liquified, about 30 seconds (keep a close eye so it doesn’t boil). Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Strawberry Shortcake

June 24, 2013

Strawberry Shortcake - Sweet and Savory Kitchens

Margaux says…

We’re kind of into strawberries around here. And I’ve been buying them like crazy this year, as usual, even though they’re not that great (all the rain around here made them kind of tasteless). Usually at my house we just eat them fresh with yogurt, or just, well, fresh. But since they don’t have a lot of flavor this year, I’ve been making desserts out of them (add lots of sugar and voila, they taste better!), like strawberry pie, and this amazing strawberry shortcake.

The strawberry shortcake I grew up on was basically a buttermilk biscuit recipe with a little more sugar in it. My husband grew up on angel food cake as the cake part. Both good, but this is so, so much better. The shortcake is so delicious that I’ve been just eating the leftovers plain-ahem-for breakfast. And the recipe is super easy since it’s done in the food processor. I was stressed because I didn’t start making it until after dinner, but it was no problem!

If you don’t have a food processor, you can still make this recipe! But first….you should really invest in a food processor. It’s one of my most-used kitchen tools! Mine is a Cuisinart from the early 90’s that I got from my mom. (She hates to cook, but when I was a kid thought for a minute that she might like it and took a bunch of cooking classes and stocked our kitchen with fancy tools. Lucky for me, I have most of that stuff now.) Anyway, it’s a fantastic machine and if you can find a used one at a garage sale or something, it will most likely work great! But anyway, I’m guessing you’re not going to run out and buy a food processor for this recipe, so in the meantime…I’ll give you instructions below.

Aunt Suzy says . . .

A while back we posted another recipe for Strawberry Shortcake. We might call it the shortcut shortcake because the “cake” is Joy of Cooking cream scones, which have only 4 main ingredients with heavy cream filling in for the butter and eggs. From looking at Margaux’s recipe, these will be much richer and probably more classically “shortcake” as we Americans would think of it for this dessert. I’m going to have to try this once we get strawberries up here in Minnesota. Our winter lasted into mid-May so we are waaaaaaaay behind! Hey, Margaux, how about we make these for breakfast at Wimbledon?

Strawberry Shortcake
adapted from Everyday Food

the shortcake

1/2 cup sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 cup heavy cream
2 large eggs

Preheat oven to 375 degrees.

In a food processor, pulse flour, baking powder, sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

If using a pastry cutter instead of a food processor: cut the butter into the dry ingredients in a large bowl using a pastry cutter until the mixture is a coarse meal, with some small chunks of butter. Whisk together the cream and eggs, pour into the butter and flour, and using a wooden spoon (or your hands, which is easier), mix together the mixture until large clumps form. Do not overmix.

Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

The strawberries:

Hull and quarter about 6 cups of strawberries. Mix them in a large bowl with about 1/2 cup of sugar. Let is sit for at least an hour, until they get nice and juicy.

The whipped cream:

Beat 1 1/2 cups whipping cream with 2 tbsp sugar and 1/2 tsp vanilla until soft peaks form.

Assembly:

When shortcake has completely cooled, you can carefully cut them in half lengthwise with a serrated bread knife. Add strawberries and whipped cream and serve!

Beet and Fennel Salad with Buttermilk Dressing

Aunt Suzy says . . . 

I learned about this salad recently when friends and I got together to cook Asparagus and Leek Quiche.  It was a perfect compliment!  I love both beets and fennel, so what’s not to like?  It’s easy to put together once the beets are cooked.  We thought you could add a little feta cheese and call it a main dish salad!

Ingredients

1 pound cooked beets, cut in small wedges

1 small fennel bulb, halved lengthwise, cored and thinly sliced plus chopped fronds for garnish

about 6 cups lettuce, torn in small pieces or use spring mix

1/4 cup buttermilk

2 tablespoons mayonnaise

2 tablespoons chopped fresh herbs like chives, parsley, dill or mint (we used chives and mint)

Instructions

To cook the beets you can either roast or cook stovetop.  For stovetop, place the unpeeled, washed beetroots in water to cover.  Bring to a boil, then reduce the heat to medium-low and simmer at a gentle boil for about 20-30 minutes for small beets and longer for larger ones. Here’s a great how-to for stovetop cooking of beets.  Remove from heat, drain and let cool slightly.   When cool enough, you can easily slip off the skin with your hands.  Let cool completely and cut into small wedges.

Make the dressing by whisking the buttermilk and mayonnaise together until emulsified.  Add the herbs and continue to whisk.  Set aside.

Wash and dry the lettuce and spread on a platter.  Place the sliced fennel bulb on top of the lettuces, then the beet wedges.  Pour desired amount of dressing over the salad.  Garnish with the fennel fronds.