- Can't find the recipe... (kurnia1)
- Best Bakeries in the World (Gado-Gado Misha)
- What kind of local foods do you buy? (athena)
- Yogurt (Antique Cook)
- Making of Wedding Cakes (okayali)
- Sweet potato pone (collet)
- Cradle of Flavor If you're interested in the sights, smells and flavors of Singapore, Indonesia, and Malaysia, this is the book to buy - Cradle of Flavor is the perfect title. James Oseland (EIC of Saveur magazine) has created a beautiful and thoughtful collection of recipes that seduce with tales of skilled home cooks and tantalize by showing off the bounty of vibrant, diverse Southeast Asian markets.
- The Complete Keller: The French Laundry Cookbook & Bouchon A great gift for around sixty dollars. Both books in a slip cover.
- The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa I saw a preview of this at the IACP conference earlier this year. Looks stunning.
- Tartine Tartine is just a short walk from my front door. Fingers crossed their book has the recipe for those stunning cheese and thyme gougeres.
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.
- The Reach of a Chef: Next on my reading list. Don't want to wait between books? Michael has been dropping in on Megnut regularly.
- The Organic Cook's Bible The encyclopedic book to turn to when you want to know the difference between a Kiss of Burgandy artichoke and a Purple Romanesco.
- Dona Thomas Stunning Cover. Can't wait to see what's inside.
- Baked Polenta Fries (Heidi)
- A Quartet of Compound Butters (Heidi)
- Whole-Grain Pancakes with Blueberry Maple Syrup (Heidi)
- Cheesy, Heirloom, Panini Batons (Heidi)
- Food Photography Tips (Heidi)
- The Blood Eater (Heather Irwin)
- Vegetable Cobbler (Lulu LaMer)
- French-Canadian Tourtiere (Heather Irwin)
- Cabbage Kimchee (Lulu LaMer)
- Apple Crazy (Heather Irwin)
- Sausage, apple, goat cheese and fennel raviolis with lemon cream sauce (Heather Irwin)
- Larousse Gastronomique: Not for the faint-of-heart, this is a monstrous classic I couldn't do without. A Franco-centric culinary encyclopedia peppered with recipes - this volume is a continuous source of information and inspiration.
- Cooking by Hand: Aside from everything else that I will say about this Paul Bertolli book, the pasta primer alone makes it worth the purchase. A serious volume enveloped in the spirit that to be a good cook you must commit, reeeeealy commit, to a journey of understanding every aspect of your ingredients. Learn to look at ingredients from different vantage points (Twelve Ways of Looking at a Tomato), understand them at an elemental level (by grinding your own pasta flour, or making your own balsamico), or think about the place of dessert in a menu (Cooking Backward)...a beautiful book on all fronts.
- Rebar: Modern Food Cookbook: Fun and funky, this cookbook has a light-hearted spirit. Emerging from one of Canada's favorite restaurant / juice bars it includes a robust range of customer-favorites (primarily vegetarian) - healthy, flavorful, and crowd-pleasing.
- Living Cuisine: Interested in raw/living cuisine? Start here. A beautifully written book written by an author with a unique point of view and encyclopedic knowledge ingredients.
- Stephan Pyles's Southwestern Vegetarian: Over the past year this is one of the cookbooks I've enjoyed cooking from the most. Many of the recipes are ambitious and time-intensive, but in every case the end result has been amazing, the process - educating, and the breadth of Southwestern ingredients eye-opening and exciting.
- Nigel Slater's Appetite: Great writing voice. Hearty, flavorful, filling recipes. I love reading this book as much as I enjoy cooking from it.
- SuperFoods Rx: One of the most important books of the past five years. This book explains the huge health benefits of cooking with ingredients that are known to be nutritional powerhouses in simple, accessible terms - beans, tomatoes, oats, tea, walnuts, yogurt, blueberries, and more.
- The Zuni Cafe Cookbook: A beautifully written book highlighting recipes from one of San Francisco's most cherished restaurants. I particularly love the salads and risottos in this book. One of my favorite books to give as a gift.
- Patricia Wells' Trattoria: A personal favorite for everyday Italian. I love Patricia's recipes because she never throws in an overzealous amount of ingredients -- this helps the clean, vibrant flavors in her recipes ring through to the final dish. She makes an effort to keep instructions simple whenever possible without catering to the lowest common denominator, all qualities that make this book great for beginner and advanced cooks alike.
- Chez Panisse Fruit: A book to turn to when you arrive home from the Farmer's Market loaded up with a sack full of perfect plums or small baskets brimming with summer berries. It is the companion book to the also wonderful Chez Panisse Vegetables, and covers Apples to Strawberries - and all fruits alphabetically in-between including papayas, loquats, and persimmons. On top of a battery of great recipes, this book includes essays on selecting, preparing, and choosing between different varietal of fruits.
- Wildwood: Cooking from the Source in the Pacific Northwest: One of my favorite regional cookbooks. Lots of recipes utilizing the wonderful bounty of berries, mushrooms, and apples abundant in the Pacific Northwest.
- A Blithe Palate
- Amateur Gourmet
- An Obsession with Food
- Bay Area Bites
- Chez Pim
- Chocolate & Zucchini
- Culiblog
- Cupcake Bakeshop
- David Lebovitz
- Eggbeater
- Food Beam
- Food Blog S'cool
- Gluten-free Girl
- Knife's Edge
- Matt Bites
- Moveable Feast
- Olivia Wu in Shanghai
- Saute Wednesday
- Simply Recipes
- Sugar Creek Farm
- The Food Section
- U.S. Food Policy
- VegBlog
- View From the Kitchen
- Vinography
- We Like it Raw
Champagne Summer Shortcakes
August 18, 2006 | by Heidi
My friend Ross had us over to dinner a couple nights back and his girlfriend Karen breezily whipped up an impromptu feast for six of us in not much more than an hour, including dessert. And what a dessert it was. A fantastic shortcake crowned with perfect little gems of summer fruit glistening with a honey-and-champagne syrupy glaze.
There were a couple things that made this shortcake special though. The shortcake biscuits were on the salty side, a perfect foil for the sweet ice-cream and honey tossed fruit. She also took care to cut the fruit into tiny wedges allowing you to taste a medley of stone fruits and figs all in one reasonably sized bite. Each piece was perhaps an inch in length with the backbone of the wedge no wider than 1/2 an inch.
This is my remake of a terrific summer shortcake, but before you get started be sure to read the recipe headnotes.
Me, Ross, and a mug of beer at a wedding in Mexico last year.
Champagne Summer Shortcakes
You can use all-purpose flour, whole wheat pastry flour, white whole wheat flour, or a blend - 2 cups total. Karen's were all-purpose based and they were lighter in color and had a less dense crumb. I wanted to try the white whole wheat flour and they turned out tasty as well, just not as signature looking. She did a drop biscuit, I rolled and stamped. You can do either.
Use the best, most flavorful fruit you can find. The ice cream and shortcakes are really just a stage to show of the wonderful plums, figs, nectarines, and peaches of the season. Feel free to mix and match your favorites. No frozen fruit.
Shortcakes:
2 cups flour (all-purpose, whole wheat pastry, or white whole wheat)
3/4 teaspoon fine grain sea salt
1 tablespoon baking powder
1 stick of organic, unsalted butter, cut into 1/4-inch chunks
1/4 cup granulated sugar
a scant 1 cup organic milk
1 egg white
A bit of coarse sea saltHoney-champagne syrup:
1/3 cup honey
1/3 cup granulated sugar
1/3 cup champagne (alternately, sparkling water or just water)Summer fruit:
- I used a mix of tiny black mission figs, black pluots, and yellow nectarines. Sliced into tiny wedges. Figure on about 1/2 cup of fruit per shortcake.a pint of top notch vanilla ice cream (I used Laloo's goat milk ice cream)
Preheat oven to 425 degrees.
Make the shortcakes: Sift the flour, salt, baking powder, and sugar into a large bowl or food processor. Using a pastry cutter or 25 quick pulses of the food processor, blend until the mixture resembles tiny, sandy pebbles. If you are using a food processor transfer the mixture to a big bowl and using a fork stir in the milk until just combined.
Either drop directly onto a parchment-lined baking sheet (like drop biscuits), or turn the dough out onto a floured countertop, knead just once or twice to bring the dough together, roll out 3/4-inch thick and stamp with 1 1/2-inch biscuit cutter. Brush each shortcake with egg white and sprinkle with just a bit of coarse sea salt (and a bit more sugar if you like). Bake on the middle rack for about 12 minutes.
Make the syrup:Put the honey and sugar in a small saucepan over low heat and stir until the honey loosens up and the sugar dissolves. Remove from heat and whisk in the champagne. Toss the fruit wedges in the syrup.
To serve: Split each shortcake open and top with a scoop of fruit and a dollop of ice cream.
Makes about 12 medium-sized shortcakes.
Your Comments
The shortcakes are gorgeous, Heidi! very clever, the mix of fruits and yummy sauce.
beautiful presentation.
Heidi,
How divine! I will make this for Sunday's Brunch. It will be use something other than Berries, as I allergic to Strawberries.
I am very excited!!!!
beverly
Heidi,
I am sighing at the perfection of your first photo! The essence of summer simplicity. Thanks for sharing the recipe!
That champagne syrup sounds great. Can't wait to try it with some raspberries.
Gorgeous picture too!
You go, Ross and Karen! Come cook for us sometime and I'll put you on my blog.
I will try the shortcakes.
Your photo reminded me of the wonderful food I had in Mexico.
Great use for Champagne ;-) I love the idea of a dessert mixing fresh fruits, shortcakes, syrup... Different textures and temperatures, but sweet, sweet, sweet...
The recipe sounds divine! Off to the market I go...
a feast for six AND such a beautiful dessert in under an hour? wow, can you post THAT menu as well? i am amazed.
your little shortcakes look so pretty!
Very nice site!
www.101cookbooks.com
Thanks for nice and actual info' Be the Best!
The shortcakes look wonderful - as usual. And that is a great photo of you, Heidi. You and Ross look like you're having fun, and you certainly can't beat the setting!
Ooh,la-la! I think I will BBQ my fruit though.....Mmmm smokey and sweet! Thanx Heidi!!
Both your foto and your recipe are great! Thanx a lot Heidi!
beautiful recipe. i like the combination of champagne in this recipe.
Hi Heidi,
I've a soft spot for anything with champagne, and your shortcakes, I can't possibly miss these out! Looking to try them out when it's cool enough for me to turn the oven on... in fact, I might just try the fruits in the champagne syrup for now. Thanks for sharing!
Hey,
What else did she serve that night???? Dessert sounds great but I want to know what else she had on the menu!
Yes, menu please!
Hi all-
Heidi asked me to give you the full menu so here it is! If you want more details let me know and I'll post the "recipes"- although I must admit it was pretty much thrown together on the fly!
- Manouri cheese with honey drizzle and fresh mint
- Greek feta with olive oil and fresh oregano
- Toasted flatbread
- Salad of mache and lolla rossa with yellow watermelon, feta, olive oil, & honey
- Crispy chickpeas, onions and cauliflower sauteed in olive oil, garam masala, & curry powder
- Couscous with Moroccan spices, dried apricots, golden raisins, and herbs
- Roasted asparagus with lemon and sea salt
Sorry- forgot something.
There was also a yogurt sauce (like a raita) with cucumber, garlic, spices, salt, and lemon- to cut the spice.
ttttttttttttttt666666666666666666fggggggggggggggjfgfgjhfghjfsdvhggffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffffgggggggggggggggggggggggggggggggggggggggggggggghhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrRrrRrRrrrrrRRrrrrrrrrrrrrrrrrrrrrrrrrRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAaaaaaaaaaaaaaaaaaaaaaaaaaaaaAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAaaaaaaaaaaaaaaaaaaaaaAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmMMYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAaa
Wow, these look wonderful Heidi (so does that picture of Mexico...oh how I could use some beach time!) I've been thinking about shortcakes lately, and this is the perfect inspiration to stop thinking, and start cooking.
I love the idea of using a variety of fruits instead of featuring just one in the filling - each bite is whole new experience!
Jessica