Red, white and blue...and chocolate!
Everyone knows that the 4th is all about the 4 F's...Freedom, Family, Fireworks and FOOD! This year it was all about Red, White, Blue and Chocolate Shortbread. These babies offer a variety of tastes and textures that are sure to satisfy your palette enough to make you forget all about the fireworks.
Red, White, Blue and Chocolate Shortbread
1 pint fresh blackberries
1 pint fresh strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 cup sugar
2 tablespoons gin*
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons cold, unsalted butter, cubed
1 large egg
1/2 cup cold milk
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon gin*
Powdered sugar
*may be eliminated if you prefer not to use alcohol
In a large bowl combine the berries, sugar and gin. Marinate at room temperature for 1 hour.
Preheat oven to 400 degrees F.
Sift flour, cocoa, sugar, baking powder, baking soda and salt into a large bowl. Add the butter to the dry ingredients and mix well with fingertips or a pastry blender until the mixture resembles coarse crumbs and all ingredients are well mixed. Add the egg and milk until the mix becomes a sticky dough.
Line a baking sheet with wax paper. Drop 1/4 cup dollops onto the sheet, leaving 2 inches between each. Gently press and smooth out the batter with the back of a spoon. Each dollop should be about 3 inches in circumference and 1/4 inch thick (during the baking process the cakes won't expand much). You should have 6 cakes. Bake 12-15 minutes or until a tester comes out clean.
In a medium bowl, whip the cream to soft peaks. Slowly add the sugar and and gin until stiff peaks form. Keep cold until use.
Transfer the cakes to a wire rack to cool. Once cooled split the shortcakes in half. Place the bottom half on your dessert plate.Top with whipped cream and berries. Place the other half on top and garnish with powdered sugar. Serve immediately.
This recipe was adapted from Emeril Lagasse. Changes were only made to the fruit selection.
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