Wednesday, April 22, 2015

Balsamic Strawberry Shortcake

Growing up I used to make strawberry shortcake from the Bisquick recipe on the side of the box a lot. It was my show off dessert as a child. 
I wanted to create a recipe that was just as easy as the Bisquick recipe yet much more delicious. This is truly one of my favorite desserts and is reminiscent of the beginning of summer- which hopefully is around the corner. Get ready for strawberry season with this simple and delicious recipe! 


Balsamic Strawberry Shortcake 

Fridge:
2 pints strawberries, tops removed and sliced 1/8 inch thick 
1 stick cold butter, cubed 
2 eggs 
3/4 milk (preferably whole) 
1/2 cup sour cream 
1 1/2 cups heavy whipping cream 

Counter:
1 1/2 tsp lemon juice 

Pantry: 
3 cups flour
2 1/2 tsp baking powder 
1/2 tsp salt
1/4 cup white sugar plus 3 tbs sugar for toppings 
1 tbs white vinegar 
1 tsp vanilla extract 
2 tbs balsamic glaze 

Tools:
4 mixing bowls 
Whisk 
Large tray greased or lined with parchment 
Measuring cups/spoons
Cutting board
Chopping knife 
Ice cream scoop 

Preheat oven to 350 degrees. 

In one bowl- add the sliced strawberries, 2 tbs of sugar, balsamic glaze, lemon juice and a tiny pinch of salt. Mix together well and allow to macerate in the fridge while you make the biscuits. 

In a clean bowl add flour, baking soda, 1/2 tsp salt, and 1/4 cup sugar. Using your fingers add the very cold butter (I like to cube mine and then set it up in the freezer for 5 minutes) to the dry ingredients. Rub the butter into the dry ingredients creating a grainy sand texture. Set aside. 

In the other bowl add milk and vinegar. Allow to sit for a few minutes and then add the eggs, vanilla extract, and sour cream. Mix well with a whisk. 

Pour the wet bowl into the butter incorporated dry bowl. Mix until it just comes together. Do not over mix. 

Using an ice cream scoop- place the biscuits on the greased or parchment lined tray. Put into the oven and bake for 18-20 minutes. Remove once the tops are slightly golden and they are spongy but firm to the touch. 

While biscuits bake- add the heavy cream and remaining 1 tbs of sugar to the last clean bowl. Blend using your hand mixer (or tough it out and do it by hand)- until you get soft peaks. You do not want to over mix your whipped cream. 

Once biscuits have cooled for a few minutes (who am I kidding? I ate them right out of the oven)- assemble your shortcakes your way. I like to cut the biscuits in half and fill them with the whipped cream and strawberries. 


Enjoy this! It's a great dessert to make ahead for a summer soirée as well. Biscuits keep in a sealed container for 5 days and it's easy assembly once you've completed all the steps. Or just have a make your own strawberry shortcake dessert table. Xo 






Monday, April 20, 2015

Oatmeal Pancakes with Bananas Fosters Compote

This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday and there was no syrup to be found. And I must say it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!! 


Oatmeal Pancakes with Bananas Foster Compote 

Fridge:
1 1/4 cups milk
1 egg 
4 tbs butter 

Counter:
2 ripe (but not overripe bananas, if anything underripe preferred) bananas

Pantry:
1 cup ap flour 
3/4 cup oatmeal 
1 tbs white sugar
1 1/4 tsp baking powder 
1/4 tsp salt 
1/2 tsp vanilla extract
1 tbs white vinegar 
4 tbs brown sugar
1/8 cup rum
1/8 tsp ground allspice 
Pinch of cinnamon (to your liking) 
Spray oil for cooking 

Tools:
2 non stick sauté pans 
2 mixing bowls
Whisk 
Measuring cups/spoons 
Wooden spoon 
Spatula 

In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then whisk in the egg, and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote. 

In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling- add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so- light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve. 

Heat other sauté pan over medium heat and spray with oil. Using a 1/2 cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter. 

Serve the pancakes warm (you can keep them warm in a 175 degree oven) with the bananas foster compote. Enjoy! Xo