Saturday, July 21, 2007

peach shortcakes



I had agreed to help Vickie, a co-worker at FM, to volunteer for Les Dames d'Escoffier with their Green Kids at the Market Day booth at the Arlington Farmer's Market. An annual event to introduce children to seasonal foods and local farmers. Ice cream and butter making activities were available for kids along with design-you-own toque to building bugs out of fruits and vegetables. I had the privilege of assisting Pastry Chef Kate Jansen of Willow in assembling the delectable mini peach shortcakes. My culinary expertise and keen knife skills were showcased as I sliced the shortcakes in half, plated, and scooped on the macerated peaches finishing them off with a swirl of whipped cream from a can. I enjoyed basking in the morning sun and chatting up with kids and adults alike at the market before I had to make my way down the interstate to FM for my weekly fix of BOH grunt work; which I find completely satisfying. This week's highlights: mutilated thumb from peeling 10lbs of potatoes, making 10 quarts of cocktail sauce, cleaning hanger steak, and assembling the world's most beautiful cheese plate; ok, maybe not, but I got to be on the line for about 2 hours during dinner service. Yeepee!

Peach Shortcake from Willow Restaurant
Serves 6

Shortcakes
2 cups all-purpose flour
4 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 stick of cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
1/2 cup heavy cream

Pre-heat over to 425 degrees. In a food processor, pulse the flour, sugar, salt, and baking powder just to combine. Place the cold butter pieces over and pulse until the mixture is mealy in texture. Transfer to a bowl. Mix the egg and heavy cream together. Pour the mixture into the dry ingredients. Combine with a spoon until large clumps form. Turn onto a lightly floured surface and lightly knead until mixture comes together. Gently roll the dough with a rolling pin to an inch thickness. Cut with a 2 1/2 inch biscuit cutter into 6 rounds. Place the shortcakes 1 inch apart on a baking sheet. Bake the shortcakes until golden brown, about 12 minutes. Cool the cakes, split in half, and top bottom half with peaches. Serve with whipped cream.


Peach Topping

Wash, peel, and cut 4 large peaches into small pieces. Sweeten with 2-4 tbsp of sugar. Macerate slightly to release the juices. Refrigerate 1 hour before serving.

1 comment:

aigo cham said...
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