Gingered Blackberry And Black Plum Shortcakes Recipes

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GINGERED BLACKBERRY AND PLUM SHORTCAKES



Gingered Blackberry and Plum Shortcakes image

The dark hues of these two fruits complement one another, but you can certainly swap in other berries, such as raspberries, or slices of stone fruit, like nectarines or peaches (all are delicious with ginger). Biscuits are best served the same day they are baked.

Yield makes 6

Number Of Ingredients 8

2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon plus a pinch of salt
1/4 cup plus 5 tablespoons sugar
2 1/4 cups plus 2 tablespoons heavy cream
4 black plums (1 to 1 1/2 pounds), halved, pitted, and thinly sliced
1 pint blackberries (about 1 cup)
3 tablespoons finely grated peeled fresh ginger

Steps:

  • Make biscuits: Preheat oven to 450°F. Whisk together flour, baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
  • Turn out dough onto a floured work surface, and gently pat into a 3/4-inch-thick round. Using a floured 3-inch biscuit cutter, cut out 6 rounds (pat together scraps and cut out more rounds, if needed); transfer to a baking sheet. Brush tops with 2 tablespoons cream, and sprinkle with 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
  • Meanwhile, make filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and remaining pinch of salt. Place grated ginger in a fine sieve; hold over the bowl and press on ginger with a wooden spoon to release juice (discard solids). Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
  • Just before serving, use an electric mixer to whip remaining 1 cup cream and 2 tablespoons sugar until soft peaks form.
  • With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit on a serving plate; layer with fruit and whipped cream, then replace top halves. Serve immediately.

PLUM AND BLACK CHERRY BUTTERMILK SHORTCAKES WITH GINGER CARDAMOM WHIPPED CREAM



Plum and Black Cherry Buttermilk Shortcakes with Ginger Cardamom Whipped Cream image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

4 cups self-rising flour, plus more for dusting
1 stick (8 tablespoons) salted butter, cut into cubes, plus 3 tablespoons, melted
2 to 3 cups cold buttermilk
1 tablespoon vegetable oil
1/4 cup sanding sugar
1 pound purple or red plums, pitted and cut into 1/2-inch slices
1 cup black cherries, pitted and halved
1/3 cup granulated sugar
Zest from 1 lemon plus 2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger (on a rasp)
1/2 teaspoon ground cinnamon
1/2 stick unsalted butter, sliced
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla bean paste
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 cup candied walnuts, chopped

Steps:

  • For the buttermilk shortcakes: Preheat the oven to 425 degrees F.
  • Chill 2 large mixing bowls, a pastry cutter, the flour and cubed butter in the freezer for 15 minutes before assembling the shortcakes.
  • Add the flour to one of the chilled mixing bowls. Working quickly, cut the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add the buttermilk until the dough is cohesive yet still moist. (You may not need all of it.) Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 4-inch biscuit cutter or the business end of a dry measuring cup, cut out 8 biscuits.
  • Preheat a cast iron skillet in the oven for 5 minutes.
  • Swirl the oil in the bottom of the skillet and gently arrange the biscuits in the skillet, making sure they are all nestled up against each other tightly.
  • Brush the tops with the melted butter and sprinkle with the sanding sugar. Bake until the tops are just slightly golden brown, about 15 minutes.
  • For the plums and cherries: Heat a 12-inch nonstick skillet over medium heat. Add the plums, cherries, granulated sugar, lemon zest and juice, ginger and cinnamon. Cook, stirring very gently as the fruit releases its juice, until the fruit is slightly soft, a few minutes. Take off the heat and add the butter. Gently stir until melted.
  • For the ginger cardamom whipped cream: In the other cold bowl, mix together the cream, granulated sugar, vanilla, cardamom and ginger. Beat to medium peaks.
  • For assembly: Split a warm shortcake with a fork. Place the bottom on a plate or shallow bowl and spoon on some of the warm plum and cherry mixture. Dollop on some whipped cream and sprinkle with some candied walnuts. Top with the top of the shortcake. Spoon on some more of the warm plum and cherry mixture, dollop on more whipped cream and sprinkle with more candied walnuts. Repeat with remaining ingredients to make 7 more.

OLD-FASHIONED BERRY SHORTCAKE



Old-Fashioned Berry Shortcake image

This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Unsalted butter, for pans
1 cup all-purpose flour
2/3 cup cornstarch
6 large whole eggs plus 4 large egg yolks, room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup vegetable oil
1 quart heavy cream
1/2 cup confectioners’ sugar
1 vanilla bean, split in half lengthwise
1 pint small strawberries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
Fresh mint leaves, for garnish

Steps:

  • Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
  • In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
  • Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
  • Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
  • Immediately turn cakes out onto a wire rack; let stand until completely cool.
  • Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
  • Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

GINGERED BLACKBERRY AND BLACK PLUM SHORTCAKES



Gingered Blackberry and Black Plum Shortcakes image

We love this combination of dark-hued fruits, but you can swap in other berries, such as raspberries, or stone fruit, such as nectarines or peaches.

Provided by Martha Stewart

Categories     Cake Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 11

2 cups all-purpose flour (spooned and leveled), plus more for work surface
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/4 cups plus 2 tablespoons heavy cream
4 black plums (1 to 1 1/2 pounds total), halved, pitted, and thinly sliced
1 package (5 to 6 ounces) blackberries (about 1 cup)
1/4 cup plus 2 tablespoons sugar
Pinch salt
1 piece fresh ginger (3 inches), peeled and finely grated
1 cup heavy cream

Steps:

  • Make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened.
  • Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes; transfer to a wire rack to cool.
  • Make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour.
  • Just before serving, in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form.
  • With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops.

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