A last lingering look at the fresh fruits of summer, this dish works with any fruit.
1 1/2 cups (350 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1 1/2 tsp (7 mL) sugar
1/4 tsp (1 mL) baking soda
2 ounces (60 g) unsalted butter, chilled and cut into cubes
1/2 cup (125 mL) buttermilk
2 Tbsp (30 mL) whole milk
1 lemon, zested
1/2 cup (125 mL) crème fraîche
1 inch (2.5 cm) piece ginger, grated
1/4 vanilla bean
1 1/2 Tbsp (22 mL) sugar
3 peaches, sliced
1/4 cup (60 mL) heavy cream, whipped with 1 tsp (5 mL) of sugar
Sift the flour, salt, baking powder, and suger into a bowl. Add the butter and combine until the consistency of small peas. Make a well in the centre and add the lemon zest, milk, and buttermilk. Combine just enough to bring the dough together (the dough should feel damp). Preheat the oven to 450 F (230 C) and let the dough rest for 10 minutes.
Roll out the dough to about 1/2 inch (1.25 cm) thickness and cut into 3-inch (7.5-cm) rounds with a biscuit cutter. Place on a baking sheet and bake for 10 to 12 minutes or until golden brown. Cool. Biscuits can be frozen.
In a small saucepan, combine the ginger, sugar, vanilla beans, and crème fraîche. Bring to a simmer and whisk to dissolve the sugar. Strain and set aside until ready to serve.
To serve, cut the shortcake biscuits in half. Spoon a pool of the ginger crème fraîche in the centre of 4 bowls. Place the bottom half of the biscuit in the crème fraîche and top with a quarter of the sliced peaches. Top with the whipped cream and the top of the biscuit. Serve immediately. Serves 4.
source: "Cru", alive #287, September 2006
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.