Sumac Strawberry Shortcakes

Sumac Strawberry Shortcakes 

The magic ingredient here is a citrusy spice that adds a sweet-sour sweetness to juicy summer strawberries. Make the shortcakes and macerate the strawberries in advance and then whip the cream just before serving.  Serves 6
Ingredients:
2 1/2 cups self-rising flour, plus extra for dusting
1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 cup plus 2 tablespoons sugar

1/2 cup plus 1 tablespoon unsalted butter, chilled and cubed

1 egg

1/2 cup milk

1 1/4 cup double cream

1 tablespoon demerara sugar, optional

1 quart strawberries, roughly chopped

Sumac for sprinkling 

1/2 teaspoon vanilla bean paste

Directions:

Line a baking sheet with parchment paper.  Sift the flour into a large bowl.  Using a fork or whisk, stir in the salt, baking powder and 1/4 cup plus 2 tablespoons sugar. (3/8 cup) until evenly combined.  Cut in the 1/2 cup plus 1 tablespoon chilled butter until you have a course crumble mixture.  Whisk the egg and milk together, then using a fork to mix it in until you have a rough dough.

Place the dough on a lightly floured surface and knead briefly 20 - 30 seconds to bring it together, then use your hands to shape it into a 7" X 14" rectangle about 2/3" thick.  Cut six  2 1/3" inch squares.  Transfer to the parchment lined baking tray.

Preheat oven to 400*F.  Brush 1 tablespoon cream over the squares or use any leftover egg cream mixture and sprinkle with demerara sugar.

Bake at 400*F for 14 to 18 minutes or until golden.  Transfer to a cooling rack to cool completely.

Meanwhile in a large bowl mix the strawberries, sumac, 1 1/2 tablespoons sugar and 1 tablespoons water, set aside to macerate for 1 hour.

Place the remaining cream and the vanilla bean paste in a bowl and whisk it until soft peals form.  Serve the shortcakes filled with cream and strawberries sprinkled with a little sumac.

Note,  Use any fruit, i.e. peaches, blueberries, mango, figs, with this recipe.  Be creative!

 

Cheddar and Rosemary Butter Cake With Roasted Grapes And Burnt Honey

Cheddar and Rosemary Butter Cake

With Roasted Grapes And Burnt Honey

A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rosemary. A garnish of sweet grapes and richly caramelized honey take it to 

another level. If you feel like gilding the lily, add a scoop of vanilla 

ice cream.
Ingredients:
1 cup (250 mL) honey
1/4 cup (60 mL) water
1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) table salt
2 eggs, at room temperature
1 cup (250 mL) self-raising cake and pastry flour
1 cup (250 mL) grated cheddar cheese, divided
1 tbsp (15 mL) finely chopped rosemary
6 cups (1.5 L) red seedless grapes
2 tsp (10 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar

Directions:
Heat honey in a small saucepan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve.

Preheat oven to 350°F (177°C). Grease a 4 1/2 × 8 1/2-inch (11 × 21-cm) loaf tin with butter.

Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorporated before adding second. Raise speed to medium-high for 30 seconds— mixture should lighten in color. Turn off mixer and scrape down sides of bowl with spatula.


On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gently fold in 3/4 cup (175 mL) grated cheese and rosemary.

Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 minutes then remove from pan and transfer to a wire rack to cool for 30 minutes.

While cake is cooling, raise oven to 450°F (232°C).
Place grapes on a parchment-lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. Serves 6-8