Friday, January 31, 2014

Deconstructed Strawberry Shortcakes with Orange Zest + Ginger

So, I'm not a baker. I will mess up any recipe you give me, in some random way...every. single. time. Even if I do EVERYTHING right, something still doesn't work. Does it stop me from trying? NOPE!

Beckett has been loving the TV on low while he's napping, so I've been leaving the Food Network on. I think I need to turn it because now I'm obsessed with watching all the cooking shows. All of them. PLUS, my good friend Tiffany has been posting all these amazing recipes on her blog, so I have been inspired to BAKE for awhile now!

Ina Garten is my absolute favorite cooking show host. I'd cook with her any day. And then she would beg me to leave the kitchen because I've messed up her recipe. Ugh. Anyway, I decided to try making her deconstructed strawberry shortcakes, because YUM.

TURNS OUT, I shouldn't just "eyeball the dough thickness." I don't "have this." I can't "figure it out without measuring." They turned out more like cookies instead of biscuits..but you know what?! They tasted AMAZING.

So, if you follow the recipe, yours will turn out more like the biscuits they should be. haha.

Her recipe doesn't use orange zest or ginger, but I love the flavor combo - especially with the strawberries. AND...perfect for Valentines Day!!

Adapted from The Barefoot Contessa

2 cups all-purpose flour
2 tablespoons sugar, plus extra for sprinkling
1 tablespoon grated ginger root
1 tablespoon orange zest
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1½ sticks) cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk, for egg wash
2 pints fresh strawberries
1/3 cup sugar
2 tablespoons spiced rum
Sweetened whipped cream
Preheat the oven to 400 degrees.
Sift the flour, two tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter on low speed and mix until the butter is the size of peas. Add orange zest & ginger. Combine the eggs and heavy cream and, with the mixer still on low, add to the flour and butter mixture. Mix until just blended.
Dump the dough onto a well-floured surface. Flour a rolling pin and roll the dough ½-inch thick. You should see lumps of butter in the dough. Cut 16 biscuits with a two-inch plain round cutter and place on a baking sheet lined with parchment paper.
Brush the tops with the egg wash. Sprinkle with sugar and bake for 15 to 20 minutes, until the tops are lightly browned and the insides are fully baked. Cool.
To serve, toss the strawberries with the granulated sugar and spiced rum.  Serve on top of your shortcakes!

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1 comment:

  1. i am constantly haunting my strawberry patch in hopes that I will see a tiny shoot soon ~ Thank you for the receipt!