PINEAPPLE-CITRUS SHORTCAKES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, granulated sugar, baking powder, salt, lemon zest and lime zest in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream, egg and lemon juice in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the flour is moistened and clumps form. Transfer to a medium bowl and knead 3 or 4 times to bring the dough together.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with sanding sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the pineapple with 5 tablespoons granulated sugar, the orange zest and lime zest; cover and refrigerate at least 1 hour or up to 6 hours.
- Beat the heavy cream with the remaining 2 tablespoons granulated sugar and the allspice in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the pineapple and whipped cream.
MINI TOASTED STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Time 1h
Yield 24 shortcakes
Number Of Ingredients 8
Steps:
- Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
- Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
- Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
- Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
- Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.
Nutrition Facts : Calories 72 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 1 grams, Sugar 5 grams
RED BERRY SHORTCAKES WITH HONEY YOGURT
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
- Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
- Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
- To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.
MACERATED BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 1 quart
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the berries and limoncello. Sprinkle the sugar over the berries and stir until the sugar dissolves. Stir in the mint.;
COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
- Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
- Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
- Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.
SUMMER BERRY STACKED SHORTCAKE
This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield One 9-inch cake
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
- Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
- Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
- Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
- While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
- For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
- To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
- Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.
More about "red wine macerated berry shortcakes recipes"
MIXED BERRY SHORTCAKES WITH HOMEMADE WHIPPED CREAM …
From inspiredbycharm.com
5/5 (2)Calories 694 per servingCategory Dessert
- Begin by preheating your oven to 400 degrees F. Line a sheet pan with parchment paper and set it aside.
- In the bowl of a stand mixer, sift the flour, 3 tablespoons of sugar, baking powder, and salt. Using the paddle attachment and low speed, mix in the butter it is about the size of peas. Combine the eggs and heavy cream in a measuring cup. Then, with the mixer on low, add them to the flour mixture. Mix until just combined. The dough will be sticky.
- On a well-floured surface, roll the dough to about 1/2-inch thick using a rolling pin. Use a 2-inch cookie cutter to cut about 16 shortcakes. Place them onto the prepared sheet pan. Brush the tops with the egg wash and sprinkle them with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Allow to cool on the sheet pan.
- In the meantime, prepare your berries by tossing them in a large bowl with the lemon juice and sugar. Let the berries macerate for 1-2 hours, stirring them once or twice during this process.
GROWN-UP MIXED BERRY SHORTCAKE – ERICA'S RECIPES
From ericasrecipes.com
Estimated Reading Time 3 mins
RED BERRY SHORTCAKES WITH HONEY YOGURT | RECIPES
From barefootcontessa.com
MIXED BERRY CORNMEAL BISCUIT SHORTCAKES - FOOD & WINE
From foodandwine.com
GINGER STAR SHORTCAKES WITH SUMMER BERRIES RECIPE - JOE ABUSO
From foodandwine.com
STRAWBERRY SHORTCAKE RECIPE (HOMEMADE IN LESS THAN 1 HOUR)
From thekitchn.com
RED, WHITE & BLUE BERRY SHORTCAKES WITH MASCARPONE WHIPPED …
From blog.blueapron.com
RED WINE-MACERATED STRAWBERRIES RECIPE | ALTON BROWN
From altonbrown.com
DROP BISCUITS WITH STRAWBERRIES AND WHIPPED CREAM RECIPE
From foodandwine.com
HOMEMADE STRAWBERRY SHORTCAKE WITH WINE - SINFUL NUTRITION
From sinfulnutrition.com
MACERATED BERRIES RECIPE: HOW TO MAKE A MACERATED BERRY TRIO
From masterclass.com
MASA SHORTCAKE WITH MACERATED STRAWBERRIES RECIPE | BON APPéTIT
From bonappetit.com
RED WINE MACERATED BERRY SHORTCAKES – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love