Tuesday, November 24, 2009

Thanksgiving Desserts, Redux

Yes, yes, everyone loves the turkey. But once all the meat and stuffing and yeast rolls have been devoured, how do you wow your guests with dessert?

My answer: do something unexpected. Thanksgiving dinner is full of strong flavors and heavy dishes, so when it comes to dessert, lighten up! Below is one of my favorite Thanksgiving desserts, Miniature Strawberry Shortcakes. I guarantee you, if you serve this, you'll get plenty of oohs and aahs. Way better than the brown flatness of pie!

If you're cooking the entire meal, you'll find this little recipe a simple addition to a long day. And if you're only in charge of bringing a couple of items, make this one of them.

For biscuits

3 cups flour
1/2 cup sugar (plus extra for dusting)
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons butter — cut in pieces
1 cup heavy cream (plus extra for brushing)

2 pints strawberries

For whipped cream
1 quart heavy cream
1 cup confectioner’s sugar
1 teaspoon vanilla

For raspberry sauce
1 pint raspberries
1 cup sugar
1 cup water

Prepare the biscuits by mixing the dry ingredients, place them in a kitchen aide mixing bowl with the paddle attachment. On a low speed add the butter and mix till it resembles a course meal then add the cream and mix just until the dough forms.

Remove from the bowl and place on a floured surface. Gently push the dough together and dust with flour, roll the dough to a thickness of about 3/4 of and inch to an inch. Using a cookie cutter (2 inch diameter) cut circles out and place on a parchment lined cookie tray. Take some heavy cream and brush each biscuit, then dust with extra sugar.

Bake at 350 degrees for 15 to 22 minutes till golden brown.

While the biscuits are cooking whip the cream, vanilla and confectioners sugar. Whip to firm peaks and refrigerate.

For the raspberry sauce heat the water and sugar till it boils, shut it off, place the raspberries in a food processor or blender and while the machine is running pour the sugar water in until the berries resemble a thick sauce. Run the sauce though a strainer and then refrigerate.

For the strawberries, wash them and quarter them.

To assemble the shortcakes:

With the biscuits cool, cut them in half long ways and then on the bottoms put a little raspberry sauce then whipped cream and then strawberries. place the biscuit top. on a plate or serving platter drizzle a little raspberry sauce and then place the shortcakes and serve.
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NOTES : We served these in Asian spoons as seen in the photo, for this unique approach just cut the biscuits smaller, for that style you get 50 portions. Enjoy!

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