Wednesday, August 25, 2004
Globe Correspondent |
There are many ways to eat local blueberries, none better than topped
with a bouffant of whipped cream and sandwiched in sweet, lemony
shortcake. The sauce is made from wild blues, tossed with lemon rind
and juice, sugar, and cinnamon, thickened slightly with cornstarch and
flour. When it is cool, fold in uncooked berries so the sauce is
filled with plump fruits. You can also add raspberries or blackberries
to the miildly sweetened mixture. This favorite shortcake recipe
features a touch of lemon rind and a simple book-fold technique to
help the biscuits split as they rise. Cut them into triangles -- the
easiest method -- or stamp out the classic rounds. Makes about 8.
FOR THE SHORTCAKES
2 1/2 cups flour
1 teaspoon salt
1/2 Tablespoon baking powder
1/3 cup sugar
grated rind of 1/2 lemon
6 Tablespoons chilled unsalted butter,
cut into 1-inch pieces
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
Flour (for rolling)
1 egg yolk, lightly beaten (for glaze)
extra sugar (for sprinkling)
1. In a bowl mix the flour, salt, baking powder, sugar, and lemon
rind. With a pastry blender or 2 blunt knives, work the butter
into the mixture until it forms large crumbs but is not fully
2. In a bowl, mix the egg, milk, and vanilla. Stir the liquids into
the flour mixture until they are incorporated but not overmixed.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Set the oven at 350.
4. On a lightly floured counter, roll the dough to a 1/2-inch
thickness. Fold it in half like a book. Roll it again to a
1/2-inch thickness. Cut out triangles or stamp out circles.
Brush the tops with egg yolk and sprinkle with sugar.
5. Bake the shortcakes for 20 to 30 minutes or until they are golden
brown. Cool on a rack.
FOR THE BLUEBERRY SAUCE
4 cups fresh blueberries
1 Tablespoon lemon juice
grated rind of 1/2 lemon
2 Tablespoons water
1/2 cup sugar
1 Tablespoon cornstarch
1 Tablespoon flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 Tablespoon unsalted butter, cut into small pieces
2 cups heavy cream, whipped to soft peak (for serving)
1 bunch fresh mint (for garnish)
1. In a large saucepan, combine 3 cups of berries with the lemon
juice, rind, and water.
2. In a small bowl, mix the sugar, cornstarch, flour, salt, and
cinnamon. Sprinkle the flour mixture over the blueberries and
fold it in gently. Add the butter cubes.
3. Set the saucepan over a medium heat and bring the blueberries to
a boil. Immediately turn heat to low. Cover and simmer gently for
15 minutes. Uncover and leave to cool. Fold in the remaining
1 cup blueberries.
4. Cut the shortcakes in half and set the bottoms on each of 8
dessert plates. Top with blueberries, add whipped cream, and top
with a shortcake lid. Garnish with mint.
© Copyright 2004 Globe Newspaper Company