Happy Friday, everyone!
With the approach of this upcoming beautiful
weekend, I'm now prepared to reveal to you
the winner of my giveaway: the grand prize being a
brand new copy of Susan Branch's Recipe Keeper ♥
And the winner is . . .
Teresa Baker!
Congratulations, Teresa!
Please send me an e-mail (erinxtreme77@aol.com)
with your address, and I'll send your book on its way :-)
And as a little added bonus for the winner, and for all of my wonderful
followers, I'll now share with you a traditional New England
summer recipe to add to your collections!
summer recipe to add to your collections!
Strawberry-Rhubarb Shortcake
with Whipped-Cream Biscuits
(courtesy of Yankee Magazine)
For the filling:
1 pound medium-size strawberries, hulled and quartered
3/4 cup granulated sugar, divided
2 tablespoons freshly squeezed orange juice
1-1/2 cups chopped fresh rhubarb (from about 2 stalks)
Pinch table salt
Mix berries with 1/4 cup sugar and 2 tablespoons orange juice in a medium-size bowl.
1-1/2 cups chopped fresh rhubarb (from about 2 stalks)
Pinch table salt
Mix berries with 1/4 cup sugar and 2 tablespoons orange juice in a medium-size bowl.
Toss gently and set aside.
In a small saucepan, combine rhubarb, remaining 1/2 cup sugar, and salt. Set over medium heat and cook, stirring, until sugar melts and liquids are simmering nicely, 8 to 10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits. Add berries and stir. Set aside.
Preheat oven to 400°. Grease a baking sheet, and set aside.
In a small saucepan, combine rhubarb, remaining 1/2 cup sugar, and salt. Set over medium heat and cook, stirring, until sugar melts and liquids are simmering nicely, 8 to 10 minutes. Remove from heat and cool to room temperature. Rhubarb will soften as it sits. Add berries and stir. Set aside.
Preheat oven to 400°. Grease a baking sheet, and set aside.
For the biscuits:
Unsalted butter (for baking sheet)
2 cups sifted all-purpose flour, plus extra for work surface
1 tablespoon baking powder
1/2 teaspoon table salt
2 tablespoons granulated sugar
Freshly grated zest of 1 orange
1 cup heavy cream, plus extra for brushing biscuits
Coarse or granulated sugar
Meanwhile, make the biscuits: In a large bowl, whisk together flour, baking powder, salt, sugar, and orange zest. In the bowl of a standing mixer, whip cream until it forms firm peaks. Fold whipped cream gently into flour mixture until dough begins to come together. (Add another tablespoon or two of unwhipped cream if needed.) Gently gather dough into a ball and turn out onto a floured surface. Press to form a disk about 3/4 inch thick. It will be slightly crumbly.
Using a 2-1/2-inch-wide biscuit cutter, cut biscuits and lay them on baking sheet. Brush with extra cream and sprinkle with coarse or granulated sugar. Bake until golden, 15 to 17 minutes. Cool on racks.
For the whipped cream:
1 cup heavy cream
2 teaspoons granulated sugar
1 teaspoon vanilla extract
Just before serving, make the whipped cream: Beat cream, sugar, and vanilla until firm peaks form.
To plate, split each biscuit horizontally. Spoon berry and rhubarb mixture on bottom half; cover with top half. Garnish with whipped cream.
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Have a wonderful weekend, everybody!
♥
