GOLDEN VALLEY, Minn.-- This morning chef and culinary instructor Terry John Zila joined us with his take on traditional strawberry shortcake.
For more information about Terry John Zila and his upcoming classes, visit www.facebook.com/terryjohnzila.
You can also check out his new blog: www.becomingitalianoneplateatatime.blogspot.com/
Candied Ginger Shortcakes with Balsamic Glazed Strawberries
Serves 8
¼ cup balsamic vinegar
¼ cup water
2 tablespoons fresh lemon juice
4 teaspoons light brown sugar
2 pints fresh strawberries, hulled and sliced ?-inch thick
3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoon baking powder
¾ teaspoon salt
½ cup candied ginger, finely chopped
12 tablespoons cold unsalted butter, cut into small pieces
1 ½ cups heavy cream
1 ½ teaspoons vanilla extract
2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon vanilla
1. Whisk together the balsamic vinegar, water, lemon juice and brown sugar in a small sauce pan. Simmer until the sauce has reduced to about ¼ cup. Remove from heat and set aside. Chill.
2. Place the sliced strawberries in a glass bowl. When the syrup has cooled, toss the sliced strawberries with just enough of the syrup to evenly coat them. Cover the bowl with plastic wrap and chill until you are ready to serve the shortcakes.
3. Sift the flour, sugar, baking powder, and salt into a large bowl and whisk to combine. Whisk in the finely chopped candied ginger.
4. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.)
5. Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
6. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator.
7. Preheat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough using a floured 3-inch cutter. You can re-roll the scrap ONCE.
8. Place the cut biscuits about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
9. Whip the cream, adding the vanilla and a teaspoon of sugar.
10. To serve, gently divide a biscuit crosswise with a fork. Place the bottom half on a plate and ladle some of the balsamic strawberries over the biscuit. Top the strawberries with a dollop of whipped cream, top with top half of the biscuit and garnish with more whipped cream.
Amaretto Honey Whipped Cream
2 cups whipping cream
2 tablespoons honey
2 tablespoons Amaretto
Place the whipping cream in the bowl of a standing mixer fitted with the whisk attachment. Whip the cream at medium speed until soft peaks just start to form. Drizzle in the honey and the Amaretto and increase mixer speed to medium-high and whip until just until the cream holds a firm peak. Do not overbeat. Transfer Honey Whipped Cream to a serving bowl. Chill in refrigerator.