Shortcake For Strawberries

It's that time of the year again...Strawberry Shortcake time, one of my favorite desserts.

Keep this shortcake recipe handy somewhere in your kitchen for it is one of the easiest and most delightful ways to serve fruit from now until the end of summer.  Peaches, blueberries and apricots are a great substitute for the strawberries.  It's the perfect dessert for the night after a visit to the farmer's market.

This recipe comes from Dorie Greenspan's book Baking From My Home To Yours, a must have for bakers.

Yield: 10 Servings


Ingredients

4 cups all-purpose flour

2 Tbsp. baking powder

¾ tsp. salt

6 Tbsp. sugar

1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into small pieces

1 ½ cups cold heavy cream

Directions

Center a rack in the oven, and preheat the oven to 425°F. Line a baking sheet with parchment.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the butter and, using your fingers, toss to coat with flour. Quickly, working with your fingertips, pinch and rub the butter into the dry ingredients until the mixture is pebbly. Some pieces of butter will be about the size of peas, while other will be more like flakes of oatmeal.

Pour the cream over the dry ingredients, and toss and gently turn the ingredients with a fork until you’ve got a very soft dough. You’ll probably still have some flour at the bottom of the bowl, so reach in and use your hand to mix and gently knead the dough until it’s evenly blended. But don’t get overzealous: it’s better to have a few dry spots than an overworked dough. The dough should be soft and sticky.

Cut the dough into 10 roughly equal portions (each will be about 1/3 cup), and put 5 or 6 of them on the baking sheet, leaving about 3 inches of space between them. Pat each portion down until it’s about 1 inch high. [The shortcakes can be made to this point, wrapped in plastic wrap, and stashed in the freezer. Bake without defrosting – just add 5+ minutes to the baking time.]

Bake for 15 to 18 minutes, rotating the sheet from front to back midway through, until the shortcakes are puffed and give just a little when poked with a fingertip. Pull the pan from the oven, and carefully transfer the shortcakes to a cooling rack. Repeat with the remaining dough, cooling the baking sheet first.

Serve the shortcakes slightly warm or at room temperature. To serve, use a serrated knife to gently cut each cake in half horizontally. (They’re fragile, so go easy.) Put the bottom halves on plates, top with berries and whipped cream (unsweetened, and softly whipped), and then cap with the top halves.

From Dorie Greenspan Baking

Strawberry Cheesecake For A Mother To Be

I've gotten to be quite a pro at uncovering expectant mothers.  I did it with my daughter in law before she knew it and again this weekend with my young neighbor and dear friend.  I don't know what it is that makes it so easy, but I can tell by the look.

As she sat across from me on the boat, this weekend  there was a slight gesture she did with her hand, perhaps the way she placed it over her stomach, that made me look at her and say "Are you pregnant?" Boy, talk about going out on a limb!  I was the one who was surprised when she nodded her head.  Wow, maybe I can make a living at this, a human pregnancy test  No, it's just experience, I've seen it too many times.




The Look


This couple has been very dear to me and great friends to both of us.  He has been like a son to me, she a delightful daughter in law.  Unfortunately they are moving, the day after Thanksgiving, and I am going to miss the best part.  I would have been a great and willing babysitter as I love babies and live practically next door.  I would have killed to have had  that when my children were young and I lived in a town where I had no family and no "free" babysitting nearby.

She loves cheesecake...not many other desserts...so tomorrow they are coming for dinner and I am making her one and General Tso's Chicken for him.  Not a great combination but each will get a favorite.

This is the first time I've baked a cheesecake and was surprised at how easy they are to make.  They just take a long time to bake and cool so plan ahead.   I will tell you it did crack, even though it wasn't supposed to.  I think I over beat AND overbaked it...I was having such a nice chat with my daughter.  But it promises to be divine and nobody will notice the crack because I will cover it with strawberries, just like she likes it.  Plenty of strawberries!

I'm telling you this to encourage you to cook and try new things.  Even the most professional and experienced cooks make mistakes.  It's normal, we learn and go back to bake another day.  Just one thing, make it the way the recipe says the first time.  Later on you can adapt and make it your own.  I hate when I read some one's adaptation before they have even tried the original.

Do try this cheesecake, it is quite a showstopper!  They will think you spent hours in the kitchen when in reality it is a little mixing and a lot of waiting.  Take it out of the refrigerator at least an hour before you serve it and make sure you plan to make it the day before.

Prep 30 min Cook1 hr 30 min


Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted



For the filling:


2 1/2 pounds cream cheese, at room temperature

1 1/2 cups sugar

5 whole extra-large eggs, at room temperature

2 extra-large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest (2 lemons)

1 1/2 teaspoons pure vanilla extract


For the topping:

1 cup red jelly (not jam), such as currant, raspberry, or strawberry

3 half-pints fresh raspberries (I used strawberries because that is what she likes and she is expecting!)


Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Check 5 or 10 minutes before in case your oven  runs hot, like mine.  It should not be perfectly set...it should jiggle a bit in the center.

Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries/strawberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.


Note: Measure your springform pan. The bottom of mine measures 9 inches.

Recipe adapted from Ina Garten
Photos Lindaraxa

Strawberry Almond Cream Tart

We've got to make this, people, particularly now that strawberries are cheap.  And don't forget strawberry preserves to give away this Christmas.  Believe me, you'll be glad you did! I can see my weekend unfolding before my eyes....

This recipe is from the new Cooking Light Cooking Through the Seasons via Steamy Kitchen.

Instead of making individual tartlettes, you can make one big tart, just use a 9-inch removable bottom tart pan

Ingredients

Crust:

36 honey graham crackers (about 9 sheets)

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water

Cooking spray

Filling:

8 ounces cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest (use a rasp grater)

Topping:

6 cups small fresh strawberries, divided

1/3 cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

3 tablespoons sliced almonds, toasted

Six 4-inch round removable-bottom tart pan or one 9-inch pan


Directions:

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in 6 mini round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge of each tart. Cover and chill 3 hours.



Photo Steamy Kitchen

Almond Macaroon Galette With Strawberries

This is a fantastic and easy dessert  now that fresh strawberries are available everywhere.  If you haven't thought of an Easter dessert, this is it!

Ingredients


Serves 12

3 large egg whites

2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice

1 cup confectioners' sugar

1 1/2 cups sliced blanched almonds, toasted and finely ground in a food processor

Vegetable-oil cooking spray

1 1/2 pints strawberries (about 6 cups), hulls on

1 tablespoon granulated sugar

1 tablespoon kirsch

3 tablespoons strawberry jam

Directions

1.Preheat oven to 325. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Beat in lemon zest. Gradually add confectioners' sugar, beating until whites are glossy and hold a ribbon on surface. Fold in almonds.

2.Coat the inside of an 8 3/4-inch flan ring with cooking spray, and place on a baking sheet lined with parchment paper. Spoon batter into mold, and smooth top. Let stand 10 minutes. Place cake in oven; prop door open about 1/2 inch using a wooden spoon. Bake 10 minutes. Reduce oven to 300, and close door completely. Bake until pale golden and set, about 25 minutes. Unmold, and let cool completely on a wire rack.

3.Halve 8 to 10 strawberries lengthwise; set aside. Hull remaining strawberries, and cut each lengthwise into 4 slices. Toss slices with granulated sugar, kirsch, and lemon juice in a medium bowl; let stand at least 30 minutes (up to 2 hours), stirring occasionally.

4.Heat jam in a small saucepan until thin. Brush over top of galette. Arrange reserved strawberry halves around edge, with hulls facing out. Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center. Drizzle liquid from strawberries over top. Serve immediately, or let stand up to 2 hours to allow juices to soak into cake.

From Martha Stewart Living, April 2007