Shortcake Biscuits

Among other sweets to use up all the strawberries I mentioned in my last post, Chrissy is quite the fan of strawberry shortcake. Personally, when I think of strawberry shortcake, I'm thinking of a sponge cake–you know, something that actually involves cake. However, Chris and his family, for whom I'm making the shortcake, are more partial to the type of "shortcake" that's a cross between a biscuit and a scone. Mind you, I find these delicious and I certainly don't mind the shortcake biscuits being the vehicle for my strawberry and whipped cream consumption, I just think that a more cake-like substance is better. Nonetheless, here is a recipe for shortcake biscuits.

Shortcake Biscuits
makes about 12
adapted from Joy of Cooking

Ingredients
2 cups ap flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1-1/4 cups cream

1. Preheat oven to 450°F

2. Mix dry ingredients together.

3. Add cream all at once and stir briefly. Then very gently knead the dough until all the flour is incorporated.

4. Roll out on a lightly flour surface until dough is a scant 3/4 inch thick and cut into 3 inch diameter circles. Re-roll extra dough and cut out more circles until all the dough is used.

5. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown.

6. Serve with strawberries that have been cut and macerated in sugar, and some whipped cream.

Strawberry Ricotta Ice Cream

The time has come again that Chris and I were visiting his grandmother and picking strawberries; and let me tell you, I thought nine quarts last year was a lot, but this year we picked fourteen quarts in one day. So now I have at least five cups frozen, four cups just to eat, and ten cups all cut up and just waiting to be used. That's a bit much just for jam and pie, and I just couldn't resist the thought of homemade ice cream, even though I don't have créme fraîche. Fortunately, there was some ricotta just wanting to be used in the fridge.

Now, I don't have an ice cream maker, so this was a bit tedious, I'll admit. I had to pour it into a large pan to increase surface area and give it a good stir every 15-25 minutes. Next time, I'm going to cut back on the alcohol, 'cause that added on extra hours of freezing time my way. It was, however worth it.

Strawberry Ricotta Ice Cream
makes 3-4 cups
adapted from Tigress in a Jam

Ingredients
2 cups washed and cut strawberries (~1 pound)
3/4 cup sugar
1 cup heavy cream
1 cup ricotta
1/2 to 1 tablespoon alcohol (I used vanilla brandy)
1 teaspoon (fresh) lemon juice

1. Wash and hull about one pound strawberries. This should give you your 2 cups cut berries.

2. Macerate the strawberries briefly in the sugar.

3. Place everything in a food processor or blender and give it a whirl. The end consistency is up to you, so let this go until you have the strawberry chunks the size you'd like.

4. If everything was already cold, you can go onto freezing it now, if not, place in the fridge overnight.

5. If you have an ice cream maker, follow the instructions, otherwise, you can proceed one of two ways:

5a. Pour the liquid into a large sheet pan. You're going for surface area, as the quicker this freezes the smoother the product. Place the pan in the freezer so that it is fairly flat. Every 15-25 minutes, stir with a fork fairly well to break up and distribute ice crystals. Do this until it has reached soft serve consistency, then scoop into a quart-sized container, cover with wax paper, and let finish freezing.

5b. Pour into a quart-sized ziplock bag, place this bag into a gallon-sized bag and fill that with ice and a teaspoon salt. Shake the bags until the ice cream reaches soft serve consistency (at least 1/2 hour), then scoop into a quart-sized container, cover with wax paper, and let finish freezing.

Strawberry and Rhubarb in Many Ways

Oh goodness! Strawberries! Strawberries! Strawberries! We picked nine quarts of strawberries on Wednesday. Nine! And thus there was Strawberry Rhubarb Pie, Strawberry Rhubarb Jam, Rhubarb Jam (well, sort of, it was supposed to be butter, but the rhubarb was too fresh for butter making--but the week old rhubarb was perfect for that application), Strawberry Jam, and for good measure some Orange Rhubarb Butter with fruit in the fridge that hadn't been eaten before we picked. And we have at least five cups of strawberries frozen. Oh, and might I say, the food processor that Chris's mother has was key in making this go quickly.

So let's get right to the onslaught of recipes.

Strawberry Rhubarb Jam

Yields: 6 to 6-1/2 cups

2 cups thinly sliced rhubarb (~6 stalks)
2 cups thinly sliced strawberries
(optional) 1/4 cup lemon juice
5-1/2 cups of sugar
1 box pectin

General jamming directions apply (and will follow).

Strawberry Jam

Yields: 8 cups

5 cups thinly sliced strawberries
7 cups sugar
1 box pectin

General jamming directions apply (and will follow).

Rhubarb Jam/Butter

Yields: 3 cups for jam, 2 cups for butter

4 cups thinly sliced rhubarb
2 cups sugar

For this recipe, you mix the sugar into the rhubarb and macerate overnight in the fridge.

Dump it all in the pot, bring to a full rolling boil for at least one minute (until it reaches the jamming point [222°F]) or, if doing a butter, until it reaches an appropriate consistency.

Then you jar as normal.

What makes this a jam versus a butter is the variety and freshness of the rhubarb. For instance, the rhubarb that I had picked only the day before (processed that same day, macerated overnight, and did up) turned into a jam.  The same variety of rhubarb, picked the week before (and buried in the fridge) turned into butter.

Orange Rhubarb Butter

Yields: 1 cup
Adapted from FoodinJars

2 cups thinly sliced rhubarb
1/2 cup sugar
1 cup (fresh-squeezed) orange juice

Mix everything together, bring to a simmer, and let butter. Or, if you're impatient and like a darker butter, turn up the heat and stir constantly 'til it reduces into a butter. This is particularly pretty if the rhubarb is more red than green or if you have some honey tangerines to squeeze in there (if you didn't know, these are nearly fluorescent orange).

And, of course, jar as normal.

General Jamming Directions

1. Wash and rinse the jars, rings and lids

2. Place the jars and accessories into your water bath canner (aka, a really big pot), make sure the water comes to about 1 inch above the top of the jars and bring the pot to a boil

3. While that is coming to a boil, measure the fruit into your jamming pot (I use a 1.5 or a 2 gallon pot) and your sugar into a separate bowl

4. Stir the pectin into the fruit

5. Bring the fruit to a full rolling boil, stirring constantly

6. Dump the sugar into the boiling fruit all at once and stir quickly until it is all incorporated

7. Bring back to a rolling boil, stirring constantly, and hold it there for one full minute

8. Pull off the heat, and take a spoon to skim the foam off the top (to eat with ice cream later)

9. Pull the jars from the boiling water, pour the hot jam into them, cap tightly, and place back into the boiling water canner (be careful not to overflow it if you poured the water from the jars back into the pot like I do) for 10 minutes (assuming you're using half-pint or pint-sized jars)

10. After that, pull them out onto a towel covered counter and leave them alone for 24 hours