Plum Blackberry And Hazelnut Shortcake Food

GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES

Steps:

• Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
• Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
• Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
• Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
• With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.

ROASTED PLUM SHORTCAKES

Steps:

• For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside.
• For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to "stir" the mixture. Line the baking dish with the plums, flesh-side down.
• Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling.
• For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form.
• To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops.

SHORTCAKE CLUB

Steps:

• Using a hand mixer, whisk together the cream, sugar and vanilla paste until stiff peaks. Set aside and keep chilled until ready to use.
• Heat a grill pan over medium heat. Wipe the grill with a thin layer of butter soaked into a paper towel. Grill the cake shells on each side until dark grill marks are achieved, about 1 minute per side. Set aside to cool.
• Into the well of each grilled cake, place a nice dollop of the whipped cream. Then place berries on top of the cream, place another cake on top and sandwich the two together. Add a berry (or two) to a skewer and then skewer the sandwich together. Eat with your pinkies up.

PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM

Steps:

• For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
• Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
• Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
• Preheat a cast iron skillet in the oven for 5 minutes.
• Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
• Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
• For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
• For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
• For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.

PLUM, BLACKBERRY AND HAZELNUT SHORTCAKE

Steps:

• Preheat oven to 180 degrees. Grease and line a 22- to 24-centimetre springform tin.
• For the filling, slice the plums in half and pit. Place the halves into a ceramic dish and toss with brown sugar and lemon juice. Allow to sit, cut-side down, for 10 minutes, then bake for 25 minutes or until the plums are just starting to collapse. Remove plums and set aside on kitchen paper.
• For the shortcake, mix the flour, cornflour, baking powder, hazelnut meal and cloves together.
• In a large bowl, beat the butter, sugar and vanilla extract until pale and light. Beat in the egg, then add the flour mix and thoroughly combine to a thick paste.
• Scoop two-thirds of the shortcake into the tin and press into the base and up the sides in the shape of a shallow basin. Place the plums on the dough, cut-side up, scatter over the blackberries, and dab pinches of the remaining shortcake over the top, leaving some of the fruit showing.
• Sprinkle some extra brown sugar and the hazelnuts on the shortcake blobs and bake for 30-40 minutes or until light golden. Allow to cool a little before unmoulding and slicing.

GINGERED BLACKBERRY AND PLUM SHORTCAKES

Steps:

• Make biscuits: Preheat oven to 450°F. Whisk together flour, baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
• Turn out dough onto a floured work surface, and gently pat into a 3/4-inch-thick round. Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet. Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
• Meanwhile, make filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and remaining pinch of salt. Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids). Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
• Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
• With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves. Serve immediately.

HOMEMADE BLACKBERRY PLUM JAM

Steps:

• Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
• Wash, pit and chop plums w/ skins.
• Wash and crush blackberries w/ potato masher.
• Place plums and crushed blackberries in large pot.
• Add pectin a little at a time to plums and berries, stirring constantly.
• Heat on high stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Use potato masher to carefully further crush plums and berries in pot.
• Boil for 5 minutes.
• Skim off foam, if present.
• Place in sterilized, hot jars, leaving 1/4" headspace.
• Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
• Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
• Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.