Almond Cornmeal Strawberry Shortcakes Food

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
• In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
• Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
• Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
• In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
• With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

ALMOND SHORTCAKES

Steps:

• Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.

CORNMEAL-STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Cover baking sheet with foil.
• Combine flour, corn meal, baking powder, salt and three tablespoons sugar in a food processor and process to blend. Add butter and pulse until mixture is uniformly crumbly. (Ingredients can be mixed by hand.) Transfer to a mixing bowl and lightly stir in egg and buttermilk, moistening ingredients so they can be gathered to make a soft dough.
• Pat dough on a lightly floured board to three-quarter-inch thickness. Cut into six four-inch rounds. Put on baking sheet and bake until barely beginning to brown, about 15 minutes. Cool on racks.
• Put strawberries in a bowl and sweeten to taste. Add kirsch. Whip cream until thickened, fold in two tablespoons confectioners' sugar and continue whipping until nearly stiff. Refrigerate until ready to serve.
• Split shortcakes. Spread bottom halves with some of the whipped cream and top with a layer of strawberries. Spread undersides of top halves with remaining whipped cream and put on cakes. Dust tops with remaining confectioners' sugar. Serve with additional berries spooned around cakes.

STRAWBERRY AND BASIL-CORNMEAL SHORTCAKES WITH VANILLA WHIPPED CREAM

Steps:

• Make the Strawberry Filling:
• Place about one-third of the strawberries in a medium nonreactive (glass or ceramic) bowl and crush them with a fork or potato masher. Add the remaining strawberries to the bowl and tear them up with your fingers into bite-size pieces, making sure any juice falls into the bowl. Sprinkle the sugar, basil, and vinegar over the strawberries and toss to coat. Let sit for at least 30 minutes or up to 3 hours before using.
• Make the Whipped Cream:
• Split the vanilla bean lengthwise, if using, and scrape the seeds into the heavy cream in the measuring cup. (Or add the vanilla extract.) Add the sugar and stir to dissolve. Add the empty vanilla bean, cover with plastic wrap, and let steep in the refrigerator while you make the shortcakes.
• Make the Basil-Cornmeal Shortcakes:
• Preheat the oven to 425°F and line a baking sheet with parchment paper or a Silpat. Combine the flour, cornmeal, 3 tablespoons of the sugar, the baking powder, baking soda, salt, and basil in a large bowl. Cut the butter into ½-inch chunks, sprinkle over the flour, and toss to coat. Using your fingers, flatten the cubes of butter and then rub and squeeze the butter and flour together until the butter is broken into small pieces, about the size of peas.
• Set aside the egg white in a small bowl. Combine the egg yolk and the yogurt in a small bowl and beat together until the yolk is incorporated into the yogurt. Scrape the yogurt into the dry ingredients and toss first with a fork, then your hands, until a dough forms. It might seem dry at first, but keep tossing together and a dough will form. Divide the dough into 4 balls and place on the lined baking sheet, pressing down slightly to form disks. Add the water to the egg white and beat until frothy. Brush the top of each shortcake with a light coating of the egg white wash and sprinkle with the remaining 1 tablespoon sugar. Bake until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean, 14 to 18 minutes. Let cool on the baking sheet for 5 minutes and then carefully move to a wire rack.
• While the shortcakes are cooling, finish the whipped cream. Remove the vanilla pod from the cream and transfer the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form.
• Assemble the Shortcakes:
• Use a serrated knife to split the shortcakes in half. Spoon the whipped cream onto the bottom of each shortcake, add some strawberries, sprinkle with a little basil, add another dollop of whipped cream, and replace the top of each shortcake. Serve immediately.
• Tearing Strawberries:
• It sounds odd, but tearing the strawberries by hand in this recipe actually serves a purpose. If you slice the strawberries, the fruit tends to slip and slide off the whipped cream. However, if you tear the fruit with your fingers, the jagged edges of the fruit have nooks and crannies that help capture the whipped cream. It also helps bruise the fruit so that a little more juice is released for the shortcake. So get your hands dirty and start tearing away!
• VARIATION: Blueberry and Coriander Shortcakes With Lemon-Scented Whipped Cream
• Make the blueberry filling by combining 4 cups (680 g) fresh blueberries (don't use frozen), 1⁄2 cup (100 g) granulated sugar, the zest of 1 lemon, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the juices start to boil and a few of the berries start to pop, 3 to 5 minutes. Remove from the heat and set aside to cool to room temperature or refrigerate overnight.
• For the shortcakes, first toast 4 teaspoons coriander seeds in a dry skillet over medium heat until fragrant. Remove and let cool, then crush with a mortar and pestle or a spice grinder. Increase the all-purpose flour to 1 1⁄2 cups (210 g) and omit the cornmeal, and substitute 2 teaspoons of the crushed toasted coriander for the basil. Sprinkle 1⁄4 teaspoon crushed coriander over each shortcake with the sugar before baking. Make the whipped cream as directed, then fold in 1 tablespoon lemon zest or 2 teaspoons lemon extract. Sprinkle the remaining coriander over the blueberries when assembling in place of the basil.

ALMOND-OAT STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 375°.
• Line a baking sheet with parchment paper or just use sipat.
• Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
• Add butter; pulse until only pea-size pieces remain.
• Add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
• Transfer to a work surface.
• Knead until dough comes together, about 4 turns.
• Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds.
• Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoons sugar.
• Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes.
• Set biscuits on a wire rack; let cool.
• Meanwhile, combine strawberries, 1 tablespoons sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoons sugar, and 1/2 teaspoons vanilla in a small bowl until peaks form.
• Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.

STRAWBERRY ALMOND CREAM SHORTCAKE

Steps:

• Heat oven to 350°F
• Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
• Add 1 egg and 1 teaspoon almond extract.
• Continue beating, scraping bowl often, until creamy.
• Reduce speed to low; add flour and baking powder.
• Continue beating, scraping bowl often, until well mixed.
• Gently press dough onto bottom of greased 9-inch springform pan.
• Sprinkle almonds over dough; set aside.
• Combine all filling ingredients in small bowl.
• Beat with wire whisk until smooth; pour over almonds.
• Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
• Cool completely on wire rack; remove sides of pan.
• Arrange strawberry halves on top of cake.
• Drizzle melted jelly over strawberries.
• Refrigerate at least 2 hours before serving.
• TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
• Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
• Cool completely on wire rack; remove from pan, using aluminum foil as handles.
• Remove aluminum foil.

STRAWBERRY-ALMOND SHORTCAKES

Steps:

• To prepare the shortcakes: Line a baking sheet with parchment or a silicone mat; preheat the oven to 425 degrees f. Sift the flours and baking powder into a bowl.
• Combine 3/4 cup of the almonds and the powdered sugar in a food processor and whir into a fine grind. Add the flour mixture to the almond/sugar mixture and whir to combine. Scatter the butter over the top and pulse it in until you have a cornmeal-like consistency. Add the half-and-half all at once and pulse until just combined. You should have a spoonable biscuit batter.
• Drop 1/4-cup mounds onto the lined baking sheet to form 8 individual shortcakes. Sprinkle coarse sugar and the remaining 1/4 cup almonds over the cakes, gently pressing them into the dough. Place in the oven and bake for 14-18 minutes, or until the almonds are golden-brown and the cakes are done in the center. Remove to a rack. Although these are best freshly made and warm, they can be served at room temperature or you may wrap them in foil and refrigerate or freeze them for later.
• To Prepare the strawberries: Combine the strawberries, sugar, syrup and zest. Set aside to macerate for 1 hour.
• To Prepare the cream: Pour the cream into a cold mixing bowl and beat on medium-high speed. Gradually add the sugar and vanilla. Beat only until the cream begins to hold its shape. Do not take it to the stage where the whisks leave tracks. The cream should drape.
• To serve: Split the shortcakes horizontally and place on serving plates. (If they have been frozen, warm them in the oven before using.) Spoon the prepared strawberries onto the bottom halves- including plenty of juice- pile on the cream and finish with the top halves of the short-cake (almonds ontop). drizzle some strawberry juices around the plate.