A BROOKLYN SUPPER SUMMER TREAT WITH FALCON

A BROOKLYN SUPPER SUMMER TREAT WITH FALCON

A Brooklyn Supper recently celebrating their eight years of blogging! If you haven’t visited their blog before, then do so now! From an inspiring young married couple now living in Virginia, Elizabeth and Brian bring you ‘simple, straightforward recipes for home cooks at all levels. It’s our mission to help readers to better understand the season and how ingredients can change throughout’.

We were delighted when they used the coal black Falcon deep plates for their eighth year anniversary post! Catch the very special recipe below and on their blog, for a delicious lemon and bay-infused blueberry shortcake recipe made with tangy sourdough biscuits look no further. Perfect for weekend entertaining…

Blueberry Shortcake with Sourdough Biscuits 

Makes: 6 servings

Ingredients

For the Sourdough Biscuits (Recipe adapted from King Arthur Flour)

1 cup sourdough starter (unfed, cold starter is fine to use here)

1 cup sourdough starter (unfed, cold starter is fine to use here)

8 tablespoons unsalted butter, cut into very thin slices and chilled

1 cup unbleached all-purpose flour

2 teaspoons baking powder

2 teaspoons sugar

¾ teaspoon sea salt

For the Blueberry Topping

2 cups blueberries

6 tablespoons sugar

1 heaping tablespoon lemon zest (from 2 lemons) plus 1 tablespoon lemon juice

2 fresh bay leaves

tiny pinch sea salt

For the Whipped Cream

1 cup heavy whipping cream

1 teaspoon sugar

Instructions

To make biscuits, preheat oven to 425 degrees F. Line a small baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, sugar, and sea salt. Add butter; quickly rub into dough with fingertips. Fold in sourdough starter, turning and folding dough just until it forms a shaggy but cohesive ball. If needed add a drizzle of cold water

Turn dough out onto a sheet of parchment or lightly floured surface and roll dough into a 1-inch thick oval. Use a 3-inch biscuit cutter to cut 6 biscuits. (You’ll need to gather scraps and re-roll 1 - 2 times.) Arrange so that biscuits are touching on prepared baking sheet.

Bake 22 - 25 minutes, or until biscuits are a light golden brown and springy to the touch. Cool 20 minutes.

While biscuits bake, combine blueberries, lemon zest and juice, sugar, bay leaves, and sea salt in a non-reactive saucepan. Bring mixture to a boil, then lower heat and gently simmer 3 - 5 minutes, until mixture thickens. Turn off heat and set aside to cool. Remove bay leaves before serving.

Just before serving, whip cream to soft peaks, folding in sugar halfway through. (For small batch whipped cream, I use a whisk and a big bowl.)

To serve, split biscuits, add a big spoonful of blueberries and a dollop of whipped cream to the bottom half. Replace biscuit top. Serve immediately.


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