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Post by amirah on Jul 7, 2007 17:09:27 GMT -5
Red, White and Blueberry Crisp
POINTS® Value: 2 Servings: 8 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Easy
Layers of sweet berries and home-made brown-sugar oats makes a wonderful dessert. Enjoy on Independence Day or at any other festive summer gathering.
2 cup blueberries 2 Tbsp sugar, divided 2 cups strawberries, hulled and quartered 1/2 cup uncooked old fashioned oats 2 Tbsp unpacked brown sugar 2 Tbsp light butter, melted 1/2 cup lite whipped topping
Preheat oven to 375°F.
In a small bowl, toss blueberries with 1 tablespoon of granulated sugar; set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside.
In a third small bowl, stir together oats, brown sugar and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. (Or prepare in individual serving bowls like we did here.) Sprinkle with oat topping, decorate with whipped topping and serve. Yields 8 servings.
Note: Retain the crispness of the oat topping by sprinkling it on the fruit just before serving.
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Post by goodcookin on Jun 23, 2008 23:41:05 GMT -5
BLUE CHEESE CRUSTED TOMATOES
The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.
Servings: Makes 6 servings
1/2 cup fine dry breadcrumbs 1 tablespoon olive oil 12 medium tomatoes 3/4 cup crumbled blue cheese (about 3 ounces)
Prepare barbecue (high heat), leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 tablespoon blue cheese. Sprinkle with breadcrumb mixture.
Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.
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Post by goodcookin on Jun 23, 2008 23:42:01 GMT -5
CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP
The all-American cheeseburger gets a makeover, courtesy of grilled onions, a spicy-smoky ketchup, and an English muffin "bun."
Servings: Makes 6
Onions: 1 pound red onions, cut crosswise into 1/3- to 1/2-inch-thick rounds Olive oil 3/4 teaspoon coarse kosher salt 1/2 teaspoon coarsely ground black pepper 2 tablespoons balsamic vinegar
Chipotle ketchup: 1 cup ketchup 1 1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can 2 teaspoons (or more) balsamic vinegar
Burgers: 2 1/4 pounds ground beef (15% to 20% fat) Coarse kosher salt 6 thick slices sharp cheddar cheese 6 large English muffins or hamburger buns, split, cut sides grilled 6 tomato slices (optional) 2 cups fresh spinach leaves
For onions: Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
For chipotle ketchup: Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
For burgers: Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
*Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
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Post by goodcookin on Jun 23, 2008 23:43:05 GMT -5
CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA
An Indian-spiced burger thats balanced by a cooling raita (yogurt sauce).
Servings: Makes 6
Raita: 1 cup plain whole-milk yogurt (preferably Greek-style) 3 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro 11/4 teaspoons finely grated lime peel Coarse kosher salt
Burgers and vegetables: 4 tablespoons olive oil, divided 1 1/4 cups chopped onion 2 tablespoons minced peeled fresh ginger 2 teaspoons coarse kosher salt, divided 2 teaspoons Madras curry powder 1 3/4 pounds ground lamb 3 tablespoons chopped fresh cilantro 1 1/2 teaspoons cracked black pepper, divided 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices 6 green onions, trimmed 1 fresh poblano chile,* quartered, seeded 6 small naans (Indian flatbreads; about 6 inches long) or pita breads 1 large tomato, thinly sliced
For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
* Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
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Post by goodcookin on Jun 24, 2008 0:02:30 GMT -5
Red, White, and Blueberry Shortcakes
An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.
Servings: Makes 6
White chocolate cream: 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped 1 1/2 cups heavy whipping cream
Biscuits: 1 2/3 cups all purpose flour 3 1/2 tablespoons sugar 1 tablespoon baking powder 1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 2/3 cup plus 1 tablespoon chilled heavy whipping cream 1 tablespoon raw sugar*
Berry mixtures: 2 1/2 cups fresh blueberries, divided 4 tablespoons sugar, divided 1 tablespoon water 1 1/2 cups sliced fresh strawberries
For white chocolate cream: Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
For biscuits: Line rimmed baking sheet with parchment paper. Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
For berry mixtures: Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
Using electric mixer, beat white chocolate cream until soft peaks form.
Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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Post by amirah on Jun 30, 2008 13:05:33 GMT -5
Raspberry-Blueberry Cheesecake Pie
POINTS® Value: 5 Servings: 8 Preparation Time: 10 min Cooking Time: 50 min Level of Difficulty: Easy This creamy dessert is as easy to make as it is delicious. Serve it on July 4th for a nice dose of red, white and blue.
* 6 oz frozen pie crust * 1 cup part-skim ricotta cheese * 1 large egg(s) * 1 large egg white(s) * 4 Tbsp sugar * 1/4 tsp ground nutmeg * 1 tsp vanilla extract * 1 cup blueberries, washed and picked over * 1 cups raspberries, washed and picked over
Preheat oven to 350ºF.
Place ricotta cheese in bowl of a food processor; process until smooth and creamy. Add egg, egg white, sugar, nutmeg and vanilla; process again until well combined.
Spoon filling into frozen pie crust and bake until a knife inserted in center comes out clean, about 45 to 50 minutes.
Cool pie and then arrange berries in concentric circles on top. Slice into 8 pieces and serve. Yields 1 piece per serving.
Notes: Decorate this pie with any combination of berries. Or use freshly sliced stone fruits like peaches, apricots and nectarines.
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Post by amirah on Jun 30, 2008 13:06:28 GMT -5
American Potato Salad
POINTS® Value: 2 Servings: 8 Preparation Time: 12 min Cooking Time: 9 min Level of Difficulty: Easy Summer’s not complete without this classic side dish. Ours has buttery Yukon Gold potatoes, hard-boiled eggs and a splash of vinegar for extra flavor.
* 2 pound Yukon Gold potato(es), peeled, cut into 1-inch chunks * 2 large egg(s), hard-boiled * 2 tsp apple cider vinegar * 1/2 cup plain fat-free yogurt, Greek-style recommended * 1/4 cup fat-free mayonnaise * 3 Tbsp Vlasic Sweet Relish (No Sugar Added), or similar product * 1 1/2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener * 1/2 tsp table salt * 1/2 tsp black pepper, freshly ground * 1/2 cup celery, diced * 1/3 cup red onion(s), chopped
Instructions
Put potatoes in a large saucepan and cover with 2 inches of water; bring to a boil. Reduce heat and simmer, uncovered, until potatoes are fork-tender, about 7 to 9 minutes; drain and cool slightly.
Meanwhile, in a large bowl, using a fork, mash yolk from 1 of the eggs with vinegar until smooth. Add yogurt, mayonnaise, relish, Splenda, salt and pepper; stir until blended.
Add potatoes, celery and onion; toss to mix and coat. Chop remaining egg white and egg; gently fold into potato salad. Cover and refrigerate until chilled. Yields about 3/4 cup per serving.
Notes: We replaced a large amount of regular mayonnaise with some fat-free mayonnaise and creamy non-fat Greek-style yogurt.
Garnish with chopped dill, red onion and/or chives. For a change of pace, substitute 1-inch red potato chunks for the Yukon Gold potatoes.
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Post by bonnie on Jul 1, 2008 12:08:02 GMT -5
Joann Haynes' potato salad
8 medium Yukon Gold or white potatoes 1/2 red bell pepper, cut into small pieces 3 boiled eggs, chopped into small pieces, with a few slices reserved for garnish 2 tablespoons sweet pickle relish, with juice reserved 1 medium red onion, chopped 1/4 teaspoon celery seeds, or to taste 2 tablespoons fresh parsley Onion powder to taste 1 tablespoon McCormick's Salad Supreme, or to taste, plus extra for garnish 30-ounce jar Best Foods mayonnaise 2 tablespoons sour cream or milk Boiled egg slices to garnish
Boil potatoes approximately 35 minutes or until tender. Let them cool, then peel gently. Or if desired, leave the skins on when using Yukon Gold potatoes.
Cut potatoes into small squares and place in bowl. Add red bell pepper, eggs, pickle relish, onion, celery seeds, parsley, onion powder and McCormick's Salad Supreme. Add half the jar of mayonnaise, sour cream or milk and a bit of pickle relish juice to taste. Mix well and let sit for half an hour. Add remaining mayonnaise and mix well. Garnish with slices of boiled egg and a bit more Salad Supreme, cover with plastic wrap and chill in refrigerator for a couple of hours.
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Post by bonnie on Jul 1, 2008 12:09:08 GMT -5
Red potato salad
4 pounds red potatoes 3 hard-boiled eggs, chopped 3/4 cup mayonnaise 1/4 cup sour cream 4 green onions, thinly sliced 2 stalks celery, thinly sliced Salt and pepper to taste 1 tablespoon spicy brown mustard, optional
Boil potatoes, skin on, until tender, about 30 to 40 minutes. Drain and cool. Peel, cutting into 1-inch cubes. If desired, leave peels on some potato pieces. Combine all ingredients, mix well and chill.
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Post by goodcookin on Jul 2, 2008 12:23:36 GMT -5
Blueberry Cream Cheese Tarts Recipe from "Paula's Home Cooking" with Paula Deen 2 (8-ounce) packages cream cheese, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 eggs 12 vanilla wafers 1 (21-ounce) can blueberry filling, or other pie filling Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice. Yield: 12 tarts.
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Post by Amani on Jul 4, 2008 10:49:16 GMT -5
Homemade Marshmallows from "Bon Appétit" magazine, July 2008
These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.
Nonstick vegetable oil spray 1 cup cold water, divided 3 1/4-ounce envelopes unflavored gelatin 2 cups sugar 2/3 cup light corn syrup 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 cup potato starch* 1/2 cup powdered sugar
Line 13x9x2-inch metal baking pan with foil.
Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
*A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
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Post by Amani on Jul 4, 2008 10:52:23 GMT -5
S'mores Cheesecake with Summer Berries from "Bon Appétit" magazine, July 2008
Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.
Crust: 11/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet) 3 tablespoons sugar 6 tablespoons (3/4 stick) unsalted butter, melted
Filling: 9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped 2 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/8 teaspoon salt 3/4 cup heavy whipping cream 3 large eggs
Topping: 1 cup sugar 2 large egg whites 3 tablespoons water 1 teaspoon cream of tartar 1/8 teaspoon salt 12 large marshmallows, cut into quarters with wet kitchen scissors 1/2 teaspoon vanilla extract 1 1-pint container fresh raspberries 1 1-pint container fresh blueberries
For crust: Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
For filling: Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
For topping: Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.
Makes 8 to 10 servings.
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Post by goodcookin on Jul 14, 2008 12:48:50 GMT -5
Cherry Cola Barbecue Sauce Bon Appétit | July 2008
A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.
Servings: Makes about 4 cups
1 tablespoon vegetable oil 2 cups chopped onions 2 garlic cloves, minced 2 12-ounce bottles (ketchup-style) chili sauce 1 12- to 13-ounce jar cherry preserves or jam 1 cup cherry cola (regular, not diet) 1/3 cup (packed) golden brown sugar 1/4 cup balsamic vinegar 1 teaspoon (or more) hot pepper sauce
Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.
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Post by goodcookin on Jul 14, 2008 12:49:35 GMT -5
Corn on the cCob with Chipotle-scallion Butter Gourmet | July 2008
If you've got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.
Servings: Makes 4 to 6 servings
3/4 stick unsalted butter, softened 1/4 cup minced scallions (2 to 3) 1 tablespoon minced seeded canned chipotle chiles in adobo 1/4 teaspoon grated lime zest 6 large ears of corn, shucked and halved
Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
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Post by goodcookin on Jul 14, 2008 12:51:04 GMT -5
Red, White, and Blueberry Shortcakes Bon Appétit | July 2008
An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.
Servings: Makes 6
White chocolate cream: 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped 1 1/2 cups heavy whipping cream
Biscuits: 1 2/3 cups all purpose flour 3 1/2 tablespoons sugar 1 tablespoon baking powder 1 hard-boiled egg yolk, finely grated on Microplane or small holes of box grater 1/4 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 2/3 cup plus 1 tablespoon chilled heavy whipping cream 1 tablespoon raw sugar*
Berry mixtures: 2 1/2 cups fresh blueberries, divided 4 tablespoons sugar, divided 1 tablespoon water 1 1/2 cups sliced fresh strawberries
For white chocolate cream: Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and chill until cold and thickened, at least 6 hours or overnight.
For biscuits: Line rimmed baking sheet with parchment paper. Place flour, 3 1/2 tablespoons sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto lightly floured work surface. Knead briefly just until dough comes together, about 4 turns. Roll out dough to generous 3/4-inch thickness. Using 2 1/2-inch diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps and roll out to generous 3/4-inch thickness. Cut out additional rounds, forming 6 total. Transfer to prepared baking sheet, spacing apart. Chill at least 30 minutes and up to 1 day.
Position rack in center of oven and preheat to 375°F. Brush tops of biscuits with remaining 1 tablespoon cream; sprinkle with raw sugar. Bake biscuits until pale golden and tester inserted into center comes out clean, about 25 minutes. Cool on rack. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature.
For berry mixtures: Combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon water in medium saucepan. Stir over medium heat until sugar dissolves and berries soften and pop, about 10 minutes. Pour mixture into strainer set over bowl and press on solids to extract as much liquid as possible; discard solids in strainer. Cool blueberry mixture slightly. Add remaining 1 1/2 cups blueberries to warm sauce and toss to coat. Cool completely.
Combine sliced strawberries and remaining 2 tablespoons sugar in medium bowl; let stand until juices form, tossing occasionally, about 30 minutes.
Using electric mixer, beat white chocolate cream until soft peaks form.
Using serrated knife, cut biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top each with 1/4 cup blueberry mixture, then 1/4 cup strawberry mixture. Spoon large dollop of white chocolate cream over each. Cover with top halves of biscuits and serve.
* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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