Food & Wine 1997
Food & Wine Books, Editor in Chief: Judith Hill, 1998,
American Express Publishing Corp.
show-stopping dessert, fill gingerbread shortcakes with rich mascarpone
cream and sweet ripe berries.”
1 1/2 pints fresh strawberries, hulled and sliced
1 1/2 pints fresh blueberries
1 1/2 pints fresh blackberries
1 1/2 pints fresh raspberries
1 cup sugar
3/4 pound mascarpone cheese (1 1/2 cups) or cream cheese, at room
1/4 cup plus 2 tablespoons finely chopped candied ginger (about 1 1/2
3 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
3 cups chilled heavy cream
4 1/2 cups all-purpose flour
1 cup plus 1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon ground ginger
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
3/4 cup chilled Molasses Butter (recipe follows), cut into 1-inch pieces
1 1/3 cups buttermilk
2 large egg yolks
About 3/4 cup Molasses Butter (recipe follows), softened, for
1. Prepare the berries: In a large bowl, toss the
berries with the sugar and let them macerate at room temperature for at
least 1 or up to 4 hours; stir gently from time to time.
2. Prepare the Mascarpone Cream: In a medium bowl,
beat the mascarpone with the ginger, sugar, and vanilla until well blended.
Slowly beat in the heavy cream just until the mixture forms soft peaks.
Refrigerate 3 hours; whip briefly before serving.
3. Prepare the Shortcakes: Preheat the oven to 425
[F] and lightly butter two baking sheets. In a large bowl, sift the four
with the 1 cup sugar, the ginger, baking powder, cinnamon, baking soda,
allspice, salt and pepper; whisk to combine. Using a pastry cutter or two
knives, cut in the Molasses Butter until the mixture resembles small peas.
4. In a large measuring cup, whisk the buttermilk and egg
yolks. Stir 1 cup into the dry ingredients. Using your hands, squeeze the
dough until smooth; if necessary, stir in a little more liquid, but don’t
let the dough become sticky. Reserve the remaining liquid for glazing.
5. Turn the dough onto a lightly floured surface and roll
out to a 1/2-inch thickness. Using a lightly floured 3-inch star-shaped or
round biscuit cutter,
cut out as many shortcakes as you can. Pat the scraps
together and continue cutting to make a total of sixteen shortcakes. Arrange
the shortcakes on the prepared baking sheets so they don’t touch, then brush
the tops lightly with
the remaining buttermilk mixture and sprinkle with the
remaining 1 1/2 tablespoons sugar.
6. Bake the shortcakes, a tray at a time, for about 15
minutes, or until the bottoms are lightly browned. Cool on a wire rack for 5
minutes. Split with a serrated knife; set each base on a plate and spread
with a thin layer of Molasses Butter. Mound berries on each. Add a dollop of
mascarpone cream; cover with the top.
Makes about 1
2 sticks (1/2 pound) unsalted butter, softened
1/4 cup dark brown sugar
1/3 cup unsulphured molasses
In a medium bowl, beat the butter with the brown sugar until
light and creamy. Beat in the molasses.
Ahead: The Molasses Butter can be refrigerated overnight.
~ Joe Abuso
Lemon and Fresh Berry "Shortcake" with
Rose's Lemon Luscious Ice Cream