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 FoodNetwork.com (Shortcakes and 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.
Ingredients: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)
- 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.