Tuesday, November 25, 2008

Drunken Strawberry Shortcakes with Coffee Whipped Cream

It's time for another Royal Foodie Joust brought to us by The Leftover Queen...

Last month [eatingclub] vancouver won so for this month they picked Coffee, Black Peppercorns & Honey as the three ingredients we needed to use in our dish this month. Whew, what a challenging set of ingredients! I really didn't think we'd come up with a submission at all but we started tossing some ideas back & forth when Matt suggested doing something with strawberry shortcake & making a coffee whipped cream. 
Drunken Strawberry Shortcake with Coffee Cream
But how to use the pepper & honey? Then I remembered the red wine & pepper sauce I'd made for strawberries in the past & thought that would be perfect. I used honey instead of sugar in the sauce & I think it gave it a really nice depth of flavor that the sugar doesn't.

This dessert was fabulous, a grown-up version of the classic. The warm strawberries & sauce made this typically summer dessert perfect for winter. This is a dessert I would make again especially for a dinner party.

Drunken Strawberry Shortcakes with Coffee Whipped Cream

Vanilla Shortcakes 
from Small Batch Baking

1/3 c  plus 2 T cold whipping cream
1/2 t vanilla
2/3 c all-purpose flour
1 1/2 T sugar
1/2 t baking powder
1/4 t salt

Preheat oven to 350 F.

Mix the cream & vanilla together & set aside.

In a small bowl stir the flour, sugar, baking soda & salt together with a fork. Gradually add the cream mixture while continuing to gently stir with a fork. Stir until the dough just comes together. Flour your hands & gently form the dough into two balls. Place the balls 3-inches apart on a cookie sheet covered with parchment paper or a silicon pad. Press the balls down just a little to flatten the tops.

Bake for 28 - 30 minutes until light golden brown. Cool on a rack.

Drunken Strawberry Sauce

1/4 c plus 1 T good red wine
1 1/2 T honey
1/4 vanilla bean, spilt in half
1/2 t cornstarch
1/4 T unsalted butter
1 c fresh strawberries, halved or quartered according to size
fresh ground pepper

In a small saucepan bring 1/4 c wine, honey and vanilla bean to a boil. Mix the remaining 1 T of wine with the cornstarch. Whisk the cornstarch mixture into the saucepan. Continue to boil & stir until thickened slightly. Remove the vanilla bean & set aside.

Melt the butter in a small skillet over medium heat. Add the strawberries & sauté until warm & slightly softened. Add the wine sauce & a few grinds of fresh pepper. Bring to a boil. 

Coffee Whipped Cream

1/4 c cold whipping cream
1 T sugar
1/2 t instant coffee or espresso
1/4 t vanilla

Put all ingredients together in a cold bowl. Whip until soft peaks form.

Cut the shortcakes into two layers. Spoon the strawberries & sauce over the bottom layer. Top with whipped cream & the top layer of shortcake.

Serves 2

10 comments:

Stacey Snacks said...

Ahhh,
Is it summer yet?
These strawberry shortcakes remind me of late summer.
Wishful thinking!

Lisa said...

This is brilliant! And it is nice to have strawberries for a change at this time of year. I actually saw some good ones at the market.

Jen said...

Strawberry shortcake is one of my all time favorites-- you version looks great and is definitley not something I would have ever though of myself.

Happy cook said...

Hee it is winter so no more good strawberries, will make these in the summer.
Looks so yummy delicius

[eatingclub] vancouver || js said...

What a fantastic entry for the Joust! Love the combination of flavours here and I can imagine the strawberries going perfectly with the black pepper and coffee.

When we threw around the ingredients, we had no idea what people would come up with. Turns out, we don't have any idea ourselves what we're going to enter. And time is a-ticking. . .LOL

Beth said...

Fantastic idea! It looks delish

Megan said...

i love strawberry shortcake! coffee whipped cream sounds absolutely amazing, i've never thought of it before!

Grace said...

there's no reason strawberry shortcake should be a summer treat, but that's what it is in my mind. ridiculous--i'm moving past that immediately. great recipe. :)

Peter M said...

Nudge, nudge...another reminder that I gotta get my ass in gear for a Joust entry.

Good luck in ze' Joust!

Foodycat said...

That is brilliant! What a great idea. I think the recipe would work really well with pears too.

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t = teaspoon
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