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Friday, June 18, 2010

Strawberry Shortcake

This is our first selection from the cookbook of the month for June -- Good Eats: The Early Years.  We decided to make strawberry shortcake after getting 4 pints of strawberries in our CSA box one week.  I've never been disappointed in any recipe I've made of Alton Brown's, so I figured this would be a winner.  It was.  The shortcakes were tender and delicious.  The strawberries were great as well.  The hint of spiciness from the pepper was a nice compliment to the very sweet, perhaps a tad overripe berries.  The pictures aren't the greatest, so I apologize for that, but Zach was on camera duty. 

Shortcakes with Macerated Strawberries
From Good Eats: The Early Years, and can also found on (Shortcakes and Strawberries)

Macerated Strawberries

2 pints medium size strawberries, hulled and sliced
1 (750 milliliter) bottle red wine
1/4 cup honey
1 teaspoon finely chopped lemon zest
1 teaspoon ground black pepper
1/2 cup sugar
  • In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. 

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
2 tablespoons shortening
3/4 cup half and half
Melted butter to brush shortcakes 
Macerated Strawberries (see above)
Whipped cream
  • Heat oven 450 degrees. 
  • In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. 
  • Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. 
  • Bake for 15 minutes or until brown. Cool and eat with berries and/or whipped cream.

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