Sunday, April 27, 2008

Grown-Up Strawberry Shortcake

Mmmmm...Strawberries. Mmmmm...homemade biscuits. Mmmmm...real whipped cream. Mmmmm...Grand Marnier. Mmmmm...you get the idea.


Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream
Chef Michael Mina, found on epicurious.com

Ingredients:

Biscuits
2 c. all-purpose flour
2 c. cake flour
1/2 c. sugar, plus more for sprinkling
2 TBSP baking powder
Pinch (1/16 tsp) kosher salt
1/2 c. cold butter (1 stick), cut into chunks
1 c. well-shaken buttermilk
1/2 c. cream, plus more for brushing
Finely grated zest from one lemon

Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/4 c. Grand Mariner
1/4 to 1/2 c. sugar
2 TBSP fresh lemon juice
Pinch (1/16 tsp) kosher salt

Chantilly Cream
1 c. cold heavy cream
2 TBSP confectioners' sugar

Directions:

Biscuits:

1. In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt.

2. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.


3. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest.

4. Add liquid mixture to dry mixture, stirring with fork just until dough forms.


5. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns.

6. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.


7. Preheat oven to 400°F.

8. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits.

9. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.


Compote:

1. In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.


Chantilly Cream:

1. Chill medium mixing bowl and whisk (I used the whisk attachment on my KA mixer) in freezer for 10 minutes before beginning.

2. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

Serves 12

1 comments :

Amy said...

Oh my goodness, Kelsey! This looks AMAZING! So professional looking! YUM!