Summer Berry Shortcake ala Exec Chef, Truffles Catering, Victoria, B.C. - xposted

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xposted: lu, veg, mc, master-cook, all-mag

 

Hi all,

 

This recipe is published in our lovely Northwest Palate. They only put one

or two recipes in each issue...and this one is pictured on the cover, under

a title: Berry, Berry Good! (Wonder what a winter berry might be?)

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Summer Berry Shortcake ala Exec Chef, Truffles Catering

 

Recipe By :Exec Chef G. Laplante, Truffle Catering, Victoria, BC

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar

1/2 cup unsalted butter -- cut into small pieces

3/4 cup whipping cream

Filling:

4 pints summer berries -- see ** for suggested types

4 tablespoons sugar

3 cups whipping cream -- whipped soft

 

** Types of berries you might use: blackberries, blueberries,

raspberries, or huckleberries

 

Gently wash and dry the berries. Sprinkle with 4 tablespoons of sugar and

chill until serving.

 

For the shortcakes: In a large bowl, mix the flour, salt, baking powder

and sugar together.

 

With a pastry blender (or your fingers) cut the butter into the flour

mixture -- until the mixture resembles coarse crumbs. Add the cream and

stir gently just until the cream is absorbed.

 

Transfer the dough to a lightly floured surface and knead a few times just

until the dough comes together. Roll the mixture out until it is 1/2 " to

3/4 " thick.

 

Cut out circles about 2-1/2 inches in diameter. Arrange circles about an

inch apart on a non-stick cookie sheet and bake in a preheated 425 degree

oven until golden, about 10 - 14 minutes.

 

Split the shortcakes while still warm. Spoon the berry mixture onto the

bottom layer. Add a dollop of whipped cream and cover with the top layer.

If you like, garnish each shortcake with a fresh sprig of mint.

 

Source:

" Northwest Palate, July/Aug 2001 pg 17 "

 

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NOTES : This recipe courtesy of Genevieve Laplante, Truffles Catering,

Victoria, B.C. Published in magazine: Northwest Palate (Food, Wine & Travel

of the Pacific Northwest), July/Aug 2001 issue. Typed by Brenda Adams

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