187 Gourmet/Bon Appetit Recipes

[Guest guest]

This is 1 of 187 Gourmet and Bon Appetit recipes from April/June 1993

added to The UK Recipe Archive this week, in both Mastercook and

Mealmaster formats.

 

To download go to - http://recipes.reedsweb.net/

 

* Exported from MasterCook *

 

Strawberry-Rhubarb Shortcakes

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : April 1994

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***COMPOTE***

4 cups slices fresh rhubarb -- (about 1 1/2 pounds)

-- (3/4-inch-thick)

3/4 cup sugar

2 tablespoons water

2 tablespoons strawberry preserves

1 teaspoon minced orange peel

1/4 teaspoon ground allspice

1 basket strawberries -- hulled, thickly

-- sliced (1-pint)

***BISCUITS***

2 1/4 cups all purpose flour

6 tablespoons sugar

4 1/2 teaspoons baking powder

1 1/2 tablespoons minced orange peel -- (orange part only)

1/4 teaspoon salt

9 tablespoons chilled unsalted butter -- cut into pieces

3/4 cup plus 3 tablespoons chilled whipping cream

2 cups chilled whipping cream -- sweetened, softly

-- whipped

Mint sprigs

 

For Compote:

 

Combine first 5 ingredients in heavy large saucepan or Dutch oven.

Bring to boil over medium heat, stirring until sugar dissolves. Reduce

heat to medium-low; cover and simmer until rhubarb is tender but some

pieces remain intact, about 7 minutes. Remove from heat and add

allspice. Cool completely. Stir in strawberries. Cover and

refrigerate until well chilled, at least 3 hours or overnight.

 

For biscuits:

 

Position rack in center of oven and preheat to 400F. Combine first 5

ingredients in medium bowl. Add butter and cut in using pastry blender

or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup

plus 3 tablespoons cream and stir until dough comes together.

 

Turn out dough onto lightly floured work surface and knead until smooth,

about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds

using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather

dough scraps and shape into 3/4-inch-thick round. Cut out additional

dough rounds.

 

Transfer rounds to heavy large ungreased baking sheet. Bake until

biscuits are puffed and golden, about 23 minutes. Transfer biscuits to

rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm

biscuits in 350F. oven just until heated through, about 5 minutes.)

 

Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup

compote over each. Top with large spoonful sweetened compote, then more

whipped cream. Cover with biscuits tops. Garnish with mint sprigs and

serve.

 

Serves 8.

 

Bon Appetit April 1994

 

Converted by MC_Buster.

 

 

 

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