Fourth of July recipe: Red, white, and blue shortcakes
Fourth of July shortcakes deliver the sweetness of in-season berries along with a natural red, white, and blue: a strawberry rhubarb sauce, whipped cream, and blueberries for garnish on a candied ginger shortcake.
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2. Sift the flour into a mixing bowl. Add sugar, salt, and candied ginger. Cut the butter into the bowl with a knife or pastry cutter. Using your fingertips, rub the butter into the flour until the mixture resembles fine bread crumbs. Make a well in the center of the mixture and drop in the egg. Adding a portion of the milk at a time, stir the egg and milk into the dough using a rounded-edge knife. How much milk you use depends on the size of the egg. The dough should incorporate all the flour, but it shouldn’t be wet and sticky.Skip to next paragraph
Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.
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3. Turn the dough onto a floured surface. Using your fingertips, gently smooth out any cracks in the dough. Lightly press out the dough or roll lightly with a rolling pin until about 3/4 inch thick. Cut with a 3-inch round cutter dipped in flour. Place rounds on the greased baking sheet and brush the remaining milk on top with a pastry brush. Bake 10 to 12 minutes or until golden brown.
4. After removing the shortcakes from the oven, put them onto a cooling rack covered with a tea towel. Place another tea towel on top of the scones to trap the steam and to keep the scones from drying out as they cool.
Strawberry rhubarb sauce
2 stalks rhubarb trimmed and chopped into 1/2 pieces (2 cups or 1 lb.)
4-5 cardamom pods husked and ground (1/2 teaspoon ground)
Juice + zest of 1 orange (I like Valencia oranges)
1/2 cup agave syrup (or 3/4 cup white sugar + 1/2 cup water)
1 pint strawberries, hulled and quartered (2 cups)
1. Combine the chopped rhubarb, cardamon, orange juice, and agave into a large sauce pot. Cook, stirring occasionally, over medium heat for 10 minutes until rhubarb softens into a sauce, about 10 minutes.
2. In a separate bowl, add the quartered strawberries and pour in cooked rhubarb sauce. Stir to combine. Cool and then chill in the refrigerator until ready to use. Leftover sauce can be used atop of vanilla ice cream for dessert, or with Greek yogurt for breakfast.
To assemble the red, white, & blue shortcakes
Split the shortcakes in half. Spoon over strawberry rhubarb sauce over each half. Add a dollop of whipped cream and then garnish with blueberries.
Happy Fourth of July!
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