Berry & Balsamic Shortcakes

Shortcakes represent simple, no-fuss goodness of many desserts gone by.  Light and delicate “cakes” filled with berries and cream make this treat a classic for all the right reasons.  An accent of decadent, aged balsamic takes it over the top for the absolute best in sweet indulgences. 

These were a hit at my Summer Pop-Up Cooking School--and I know they'll be one in your kitchen, too! 

Happy Eating!

Berry & Balsamic Shortcakes

Ingredients:

Fresh strawberries, hulled and quartered

1/3 cup plus 1 tablespoon sugar

2 1/2 cups all-purpose flour, plus more for dusting

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

Whipped cream (recipe follows)

Aged balsamic vinegar

Method:

Preheat oven to 425 degrees F.

Make the sweetened strawberries: Hull and quarter strawberries; toss in a bowl with sugar. Let stand until syrupy, tossing occasionally.  Can be made up to 1 day ahead, covered and refrigerated.

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a rectangle.

Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with whipped cream, berries and balsamic vinegar.

Whipped Cream

Ingredients:

1 cup heavy cream, chilled

¼ cup sugar

1 teaspoon vanilla extract

Method:

Pour heavy cream into a large bowl and begin whisking on low speed with a mixer.  As cream develops volume, increase speed to high and slowly add sugar and vanilla.  Beat until firm peaks form. 

{Star Ingredient} -- Balsamic Done Savory and Sweet

Balsamic vinegar is a wonder.  Its tangy brightness, characteristic of vinegars, generally, and undeniable sweet notes, make it a versatile, star ingredient that should be resident in every gourmand's kitchen.  And while I first became acquainted with the savory, more traditional, ways of bringing balsamic into my cuisine, I have long since welcomed its ability to elevate and transform sweeter offerings into something truly special.

Today's post offers the best of both worlds, serving up easy, yet indulgent, recipes that will leave you forever convinced about why this pantry staple is a star ingredient, indeed. 

Balsamic Chicken

On the savory end, I'm sharing a recipe for Balsamic Chicken that will steer you away from the "we're having chicken again" doldrums. And for my sweet take, a little balsamic goes a long way.  Starting with the best aged balsamic I can find, it stars as the perfect finish and accent to luscious, roasted pears.  While these dishes are a cinch to pull together, they equally score as courses elegant enough for special occasions.  So whether you're in the mood for sweet, savory, or both, balsamic will give you something to relish.

Balsamic Roasted Pears

Happy Eating!

Balsamic Chicken

Ingredients:
1.5-2 lbs. skin-on, bone-in chicken thighs
1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons low-sodium soy sauce
4 cloves garlic, minced
1/2 teaspoon red chili flakes
Kosher salt
Freshly ground black pepper
Freshly parsley, roughly chopped (optional)

Method:
Season chicken with salt and pepper and place in a resealable bag.

In a small bowl, add vinegar, honey, soy, garlic and chili flakes, stirring or whisking to combine.   Pour marinade over chicken and reseal bag.  Massage chicken with marinade to coat well and place in the refrigerator for at least two hours or up to overnight.

Preheat oven to 350 degrees F.  Remove chicken from bag and place chicken on a foil-lined baking sheet, skin side down.  Bake for 30-35 minutes.  Reserve marinade.

Turn on broiler and turn chicken skin side up.  Place chicken under the broiler for 3-5 minutes or until the skin becomes crisp, keeping a close eye on it. 

Pour the marinade into a small saucepan and bring to a boil.  Stir frequently and allow sauce to cook until reduced and thickened.  Brush sauce over cooked chicken and garnish with fresh parsley, if using.  Serve and enjoy!
Recipe adapted from Just a Taste
 

Balsamic Roasted Pears

Ingredients:
Bosc pears, halved and cored
Brown sugar
Butter
Aged balsamic
Ice cream

Method:
Preheat oven to 350 degrees F.

Place pears in a baking dish, flesh side up.  Place a pat of butter in the hollow of each pear half, where the core once was.  Sprinkle brown sugar over the pears (as much as you please).  Place pears in heated oven and bake for 30 minutes, until pears are tender.

Remove pears from oven and place over ice cream.  Finish with a generous drizzle of balsamic over the ice cream and pears.  Serve and enjoy!