Plum Tahini Shortcakes Recipes

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ROASTED PLUM SHORTCAKES



Roasted Plum Shortcakes image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 4 shortcakes

Number Of Ingredients 16

3 cups (360 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 tablespoon (11 grams) granulated sugar
1 teaspoon (6 grams) salt
1/2 cup (100 grams) vegetable shortening, frozen, cut into 1/2-inch cubes
1/2 cup (100 grams) unsalted butter, chilled, cut into 1/2-inch cubes
1 cup (240 milliliters) low-fat buttermilk
1 large egg, plus 1 egg whisked with 2 tablespoons water for egg wash
2 tablespoons turbinado sugar, for sprinkling
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup maple syrup
1/2 cup orange juice
4 large plums, pitted and cut into wedges
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For the shortcake biscuits: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • In a large mixing bowl, combine the flour, baking powder, granulated sugar and salt. Whisk to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat just a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
  • In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
  • Turn the dough out onto a floured work surface, fold it over a few times and knead gently until it just holds together. Pat the dough into a rough 1/2-inch-tall rectangle. Cut out biscuits with a 3-inch biscuit cutter. Pat the scraps together and cut an additional biscuit. You should have 6 to 8 biscuits. Evenly space the biscuits on the prepared baking sheet. Brush the tops with egg wash and sprinkle with the turbinado sugar. Set aside.
  • For the roasted plums: Pour the butter into a shallow baking dish and tip from side to side to coat the bottom. Add the maple syrup and orange juice, swirling to "stir" the mixture. Line the baking dish with the plums, flesh-side down.
  • Bake both the biscuits and plums for about 20 minutes. Remove the biscuits when golden brown. Continue to cook the plums until the juices have thickened, about another 15 minutes. Cool completely before assembling.
  • For the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat together the cream, confectioners' sugar and vanilla until medium peaks form.
  • To assemble: Split four of the biscuits horizontally in half; reserve the remaining biscuits for another use (see Cook's Note). Place the bottom of each biscuit on a serving plate. Top with a generous dollop of whipped cream, followed by a few plum slices and their juices. Top with the biscuit tops.

WONTON PLUM SHORTCAKES



Wonton Plum Shortcakes image

Wonton wrappers, available in the produce section of most supermarkets, are a truly amazing resource if you want to put an impressive dessert on the table in less than 15 minutes. Here, I sandwich some ginger-macerated plums and whipped cream between two crisp, sugared wontons to create a dessert.

Provided by Food Network

Categories     dessert

Time 15m

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 medium-size plums
1/4 cup sugar
1/2 teaspoon ground ginger
8 wonton wrappers
1 cup heavy cream
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 425 degrees. Melt the butter in the butter warmer or saucepan.
  • Halve and pit each plum, and slice each half into 6 wedges. Place the wedges, 2 tablespoons of the sugar, and the ginger in one of the bowls and toss to combine.
  • Brush both sides of each wonton wrapper with a little melted butter. Place on the baking sheet and sprinkle them with 1 tablespoon of the sugar. Bake until golden brown, 3 to 4 minutes. Watch them carefully; after they brown, they will burn quickly.
  • Combine the heavy cream, vanilla, and the remaining 1 tablespoon sugar in the other bowl and whip with the mixer until soft peaks form.
  • To assemble the dessert, place 1 wonton on each of the dessert plates. Place 3 plum slices on top of each wonton, and top with a dollop of the whipped cream. Lay the remaining 4 wontons on top of each pile of fruit and cream, and place 3 plum slices and a dollop of whipped cream on the second wonton. Serve immediately.

BERRY SHORTCAKES



Berry Shortcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 3/4 cup flour
2 tablespoons sugar, and 2 additional tablespoons
1/2 teaspoon salt
2 tablespoon baking powder
1/2 stick unsalted sweet butter, chilled
1/2 cup light cream
4 cups mixed berries, fresh or frozen, thawed and drained
Whip cream

Steps:

  • Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3" circles with a cutter or a glass. Repeat process until most of the dough is used.
  • Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown.
  • Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream

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