Blueberry-Strawberry Shortcake

September 1, 2014

Blueberry-Strawberry Shortcake

Aunt Suzy says . . .

This weekend I signed up to bring dessert to a get-together with friends. I wanted to make peach pie, but couldn’t find ripe peaches. I remembered it’s the height of blueberry season and one of our farmers grows “everbearing” strawberries, so both were in the market at the same time. I searched the web for some ideas and came across an unusual approach I’d never tried – cooking some of the fruit into a compote and serving the shortcakes with a combination of cooked and fresh fruit. I had some trepidation about this, but thought what the heck! It was declared delicious by all, both with and without whipped cream! (I think this could be made with just blueberries, just strawberries, or a combo of blueberries and peaches as well.)

 The Shortcake

We recommend one of two recipes for the shortcake base. One uses butter and cream and one is the Joy of Cooking’s classic cream scones which I like to use when in a hurry – only 4 ingredients, plus heavy cream! Or use your favorite shortcake, biscuit or pound cake.

The Fruit

6 cups total fruit, mixed blueberries and strawberries

4 tablespoons total sugar

juice of 1/2 lime

Make the compote: Place 4 cups fruit (I used 2 cups blueberries and 2 cups strawberries, sliced in half) in a medium saucepan with 3 tablespoons of sugar and the lime juice. Stirring constantly, bring to a low bubble over medium heat, then simmer for 3-4 minutes until fruit is a little soft and juice is slightly thickened. Take off the heat, turn into a bowl and set aside to cool.

Prepare the fresh fruit: Place 2 cups fruit (I used 1 cup each blueberries and sliced strawberries) in a bowl with 1 tablespoon sugar. Let sit at least 30 minutes to macerate.

Final Assembly

Make whipped cream by beating 3/4 cup heavy cream with a mixer on high speed. Just before it’s completely whipped (soft peaks) add 1 tablespoon sugar and whip to moderately stiff peaks. Don’t forget you’re not making butter! Or buy your favorite pre-made whipped cream if you’d like. We won’t tell :-).

Split the shortcakes horizontally. Spoon compote on top of the bottom, top with fresh fruit and then with whipped cream. Place top half of the shortcake on to of the prepared shortcake at an angle. I’m looking at our photo – we were in too big of a hurry to eat this to arrange it all per instructions!

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.

 

Aunt Suzy says

Wouldn’t you know it?!  After stating my purist approach to rhubarb desserts  in a previous post – no strawberries please –  this recipe caught my eye.  I made it for my book club gathering last Friday and the entire time I was making it, I had my doubts.  The biggest doubt, besides the adulteration of the rhubarb with strawberries, was about the vanilla.  I had never seen a rhubarb recipe using vanilla.  Cinnamon?  Yes!  Orange zest and juice?  Yes!  But never vanilla.  However . . . I am glad that I persevered because this dessert is really tasty.   So whether you are a rhubarb purist or you already like strawberry-rhubarb desserts, I recommend you give this a whirl.  Strawberries are at peak right now, at least in the Midwest, and rhubarb is plentiful.

A note about the name and ingredients:  The original recipe in Bon Appetit said that “crumble” is the British word for desserts we call “crisp”.  It also called for hazelnuts, which I don’t particularly like, so I substituted walnuts.  I might try it in the future with the hazelnuts, but since I was making it for the first time for company, I felt walnuts were a safer bet.  If you don’t have whole vanilla beans handy, you could add vanilla extract.  I  believe for this recipe to truly be smashing, it needs local, in-season strawberries.

Lastly, I am so happy to have my Hanson Brothers 25lb antique scale when something calls for ingredients in ounces!  I’m not sure of the exact date of manufacture, but it was made in Chicago, IL sometime after 1898 when the company was founded and probably before 1940.  Even though it’s old, it lives up to their promise of “honest spring scales”!

Ingredients

  • 3/4 cup all purpose flour
  • 2/3 cup plus 1/2 cup sugar
  • Large pinch of salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes OR frozen and grated on the large holes in a box grater
  • 1/2 cup old-fashioned oats
  • 1/2 cup walnuts OR husked and toasted hazelnuts, coarsely chopped
  • 1/2 vanilla bean, split lengthwise OR 1/2 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved (about 4 cups)
  • 12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (about 3 cups)
  • Vanilla ice cream (optional)

Preparation

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. I used a technique for adding butter that Randy taught me.  Freeze the butter and grate, then add to the dry ingredients.    

 

Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts.

Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in a small bowl and scrape in seeds from vanilla bean; whisk to blend well. Add sugar to strawberries and rhubarb in a large bowl; toss to coat well. If using vanilla extract, add to fruit and sugar mixture after the sugar has been added.  Stir well to distribute.

Scrape fruit filling into the prepared baking dish. Sprinkle oat topping evenly over filling.  Bake crumble until the filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm into bowls and serve with ice cream.  (oops!  Didn’t get a pic of the finished product with ice cream.  That’s what happens when having company!)

Rhubarb Torte

May 29, 2010

Margaux says…

I had another few cups of rhubarb to use up, and so I made this very quick and easy torte.  It’s another recipe from the cookbook that Aunt Suzy gave me for my birthday,  “3 Aunts and a Mom.”

I did a half recipe…this is a lot of torte if you’re not having a party!  I used an 8×8 glass baking dish.

Also, I did a different method on the meringue:  I cooked it in a double boiler to 160 degrees, constantly stirring, then put it in the mixer and beat it on high until medium peaks formed.  Then I spread it on the torte and put it under the broiler on high for about 30-40 seconds, just to brown the tips.  I always feel like the meringue is slimy on the bottom, and dry on the top.  This method ensures that your meringue will be uniformly fluffy all the way through!

RHUBARB TORTE

Heat oven to 350°.  You will use an ungreased 10×14 baking pan.

The Shortbread Crust

2 cups flour
2 tablespoons granulated sugar
1 cup cold butter, if unsalted, add ¾ tsp salt

Mix flour and powdered sugar.  Cut in butter.  Pat evenly onto bottom of the pan.  Bake 10 minutes until golden brown around edges.

The Rhubarb-Custard Filling

5 cups rhubarb, cut into 1/2 –inch lengths
6 egg yolks, slightly beaten
2 cups granulated sugar
¼ teaspoon salt
1 cup half & half
6 tablespoons flour

Mix remaining ingredients and pour over baked crust.  Bake 1 hour.  Top with meringue while the filling is still warm.

The Meringue

6 egg whites
¾ cup sugar
1 teaspoon vanilla

Beat egg whites on high speed till soft peaks form.  Add sugar a little at a time until stiff peaks form.  Add vanilla.  Spread over torte and bake a few minutes until peaks are golden.