Peach Shortcakes

With Summer officially on its way out in less than a week, I thought one last hoorah was in order on the seasonal eating front.  With everything happening in our world currently, sometimes a bit of happy eating is a welcomed respite from the chaos.

And this season’s eating couldn’t have been any happier than when I was taking in (and taking down -:)) my favorite stone fruits.  As if it was a kiss from above, I’ve had the good fortune of landing on the sweetest, most delicious peaches over the last while.

Mostly I’ve indulged in them in their natural, ‘perfect as is’ state, but considering how easy it would be to throw together a classic favorite with only a bit of extra effort, I went all out last weekend and baked my homemade shortcakes, whipped my sweet, vanilla cream, and sealed the deal with slightly macerated, gorgeously hued, peaches.  

And just like that, happy eating was once again reborn in my kitchen.  So now I’m spreading the happy with my easy recipe, adapted from my Berry and Balsamic Shortcakes, and invite you to indulge once again in the season’s bounty before we turn the page and embrace a new season.

I’m counting on you to do it and I know you, like me, will know the supreme joy of…

Happy Eating!

P.S. If you’ve got extra peaches on hand, indulge further with my Peach Cobbler, Peach Crisp and Peach Caprese Bites for even more goodness!

Peach Shortcakes

Ingredients:

Fresh peaches, thinly sliced with peel on (*optionally, you can peel your peaches if desired)

2 tablespoons of sugar

1 recipe for shortcakes

1 recipe for whipped cream

Method:

Combine sliced peaches and 2 tablespoons of sugar in a bowl.  Toss to combine and set aside to allow the peaches to macerate and develop sweet peach juices.

Preheat oven to 425 degrees F.

Prepare shortcakes according to recipe instructions.

Prepare whipped cream according to recipe instructions.

Assemble shortcakes layering the peaches and cream on top of the halved shortcakes (in as many layers as you like!).

Enjoy!

{Atlanta Plugged In}: The Perfect Summer BBQ

Summer has (unofficially) been on the horizon since Memorial Day and will make its official debut in a matter of days.  Despite the accompanying heat waves and humidity that typically mark this time of year, it's the perfect season for casual entertaining, dining al fresco, and everyone's favorite: barbecues. 

Last week I had the thrill of appearing on Atlanta Plugged In to share some of my favorite recipes and tips for hosting--and enjoying--The Perfect Summer BBQ.  (Awesome, huh?!) 

It was such a great time of sharing food, tips, cheers and laughs.  And in case you missed it, I'm sharing the video clip from the day below--along with the featured recipes that were also a hit at my previous Summer Pop Up Cooking School!

A creative twist on traditional BBQ fare, I know you'll enjoy them as much as we all did.

WATCH HERE ~ 
Atlanta Plugged In: The Perfect Summer BBQ

MAKE ~
Sangria Mocktails
Heirloom Tomato Gazpacho
Gourmet Meatball Sliders (Recipe coming soon!)
Berry & Balsamic Shortcakes

Happy Eating!

 

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.