Ball Jarred Strawberry "ShortCakes"
Summer screams fresh fruit and strawberry shortcake is near the top of the list to eat.
So while local strawberries are still rockin’ the markets, a different take as shortbread’s subbed in for the “cake” to add some crunch and Ball jars are layered like a parfait to fit nicely tucked-in-hand as you move about that backyard “BBQ”.
Prep Time: 20-25 mins.
Cook Time: 25-30 mins.
Servings: 6
Ingredients:
Shortbread...
Ingredients:
1 teaspoon fennel seeds
1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
½ cup granulated sugar
¼ cup powdered sugar
½ teaspoon kosher salt
2½ cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves for topping
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)
Berries...
•1 pint strawberries
•1/4 cup sugar
•Zest and juice of 1 lemon
Whipped...
•1 cup heavy cream
•1/2 cup creme fraiche
•2 tbsp granulated sugar
•Splash golden rum(Optional)
Shortbread...
Instructions:
•Preheat oven to 350°.
•Toast fennel seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside. (Be sure to not burn them, they can heat up quickly.)
•Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes (beating air into butter makes for tender shortbread). •Reduce speed to low and add flour, fennel, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry. (It’s not!)
•Press dough into a 9”-12” rimmed baking tray, lined with parchment paper that runs a bit or so over the rim of pan. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
•Bake until shortbread is golden brown, sides pull slightly away from pan, 25–30 minutes.
•While shortbread bakes, core berries, thinly slice across, set in med. mixing bowl.
•Add sugar, zest and juice.
•Toss to combine, set aside. Occasionally, toss a bit more to aid in macerating.
•Now, in the bowl of an electric mixer, place heavy cream, creme fraiche, sugar and rum(if using).
•Whip using whisk attachment on med-high until just forming peaks, careful not to over whip!
•Transfer into fridge until ready for assembly.
•When shortbread is done, transfer pan to a wire rack to cool in pan. Once cool, carefully lift from pan using the parchment, slide out and discard paper.
To Finish....
•Slice off a quarter of the "bread", breaking it with fingers into coarse crumbs. Set aside.
•Chop another quarter, then slice across to form 1" wide "fingers". Set aside.
•Begin with a layer of crumbs, then a dollop of whipped, followed by a heaping spoonful of berries. Repeat.
•Then maybe an extra bit of whipped to top, a sprinkle of crumbs, a berry for color and the "finger" of shortbread for that added something to reward the guests.
Notes:
You'll find yourself with extra shortbread, never a bad thing. Just store in air tight container, will keep for a week.
•Of course, the rosemary and fennel seed are optional, but the added layers of flavor are fun.
Also, shortbread dough can be made 1 month ahead; wrap tightly and freeze.
Salted Caramel Pot de Crème
Prep Time: 20-25 mins.
Cook Time: 45 mins.
Servings: 6
Ingredients:
•3/4+ cup sugar
•1 1/2 cups heavy cream
•1 cup milk
•1 tsp pure vanilla extract
•5 large egg yolks
•1/4 teaspoon Kosher salt
•Splash cognac(or bourbon), for whipped
•Fleur de Sel, for garnish
Instructions:
•Preheat oven to 300 degrees.
•Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan;. Set aside.
•Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving unmelted sugar; reduce heat to low.
•Slowly and carefully whisk in the milk and 1 cup cream. Increase heat to medium-high and bring to a low-boil, stir in vanilla, remove the pan from heat.
•In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
•Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
•Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate 2 hours or overnight.
•When ready to serve, place the remaining 1/2 cup cream , 2 tbsp sugar and a splash of cognac(or bourbon) in a chilled mixing bowl. Using an electric mixer with whisk attachment, whip cream until soft peaks form. Add a dollop of whipped cream to each serving, top wit sprinkle of fleur de sel.
Classic Crème Anglaise
Whether as a simple base for cake, a dip for cookies or something a little different like this Grilled Peach with Fleur de Sel, Thyme and Olive Oil, crème anglaise is always a welcome touch of sweetness.
Prep Time: 5-10 mins.
Cook Time: 15 mins.
Yield: 2 cups
Ingredients:
•2 cups milk
•1/2 cup granulated sugar
•5 large egg yolks
•1 vanilla bean, halved lengthwise
Instructions:
•Prepare an ice bath. Set aside.
•In a small saucepan, heat the milk over medium-high heat just until bubbles form around the edges and the milk starts to steam, about 4 minutes. Turn off heat.
•In a medium bowl, whisk egg yolks completely, add sugar and whisk until pale and thick.
•Very slowly add a drizzle of hot milk, whisking constantly, then gradually add remaining milk.
•Scrape the vanilla seeds into the pan and add the pod, then place pan over medium-low heat. Cook, stirring constantly, until custard is thick enough to coat the back of a spoon, 8-10 mins.
•Remove from heat, strain into a clean bowl. Set on ice bath to chill, stirring occasionally to help in cooling.
•Once set(about 10-12 mins.), it can be served immediately or for a cooler dish, place in fridge for 1 hr. (It can also be stored in an airtight container in the refrigerator up to 3 days.)
Note: While whisking is best early on, a heat-proof silicone spatula is great later for cleaning sides and bottom of the pan, keeping all solids smooth in the sauce.
Cherries Poached in Red Wine, Thyme and Toasted Fennel Seed
Ingredients:
* 1 tsp fennel seeds
* 2 cups med-dry red wine(Grenache, Pinot Noir, etc.)
* 1 cup light brown sugar
* Zest of 1 lemon(Meyer preferably)
* 2 pounds cherries, pitted and halved
* 1 tbsp thyme, finely chopped
Instructions:
In a small sauté pan, toast fennel seeds on low-med heat for 3-5 mins. Set aside.
• In a medium stainless-steel saucepan, combine the wine, sugar, and lemon zest. Bring to a low boil over med-high heat.
•Once cool, grind fennel seeds with mortar and pestle.
•Once reduced by 1/3 and sugar is well dissolved, add the cherries and fennel powder, return to low boil.
•Reduce the heat to simmer, cook until the cherries are tender, 5-6 mins. (Be sure to not let them overcook, they’ll fall apart.)
•Remove from heat, stir in the thyme.
•Immediately pour into a glass, heat-proof bowl.
Notes: Often, I’ll take a couple of Star Anise in place of the fennel seeds, tie them with butcher twine, and secure that to the pot handle. Adds depth to the flavor, even if you have to take care when stirring not to release them.
Landing Spots: Have fun, use your imagination! Goes well on savory(duck, pork, chicken, etc.) or sweet(ice cream, cakes, Mascarpone or simply Cognac Crème Chantilly).