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Cornmeal Shortcakes Recipe with Emily Alben

 

SHORTCAKES: 

1 ⅓ cups flour

½ cup yellow cornmeal

4 tsp baking powder

Pinch of kosher salt

3 tbsp sugar

8 tbsp cold butter, in pieces

1 egg, lightly beaten

½ cup buttermilk

 

Preheat the oven to 400º F and line a baking sheet with parchment paper. In a large bowl, whisk the flour, cornmeal, baking powder, salt, and sugar together. Cut the cold butter into the dry ingredients using a fork, or between your fingers until butter is the size of peas. Make a well in the center of the ingredients then add in the buttermilk and egg. Stir gently until just combined and the dough is hydrated. Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat into a square about 1 inch thick. Repeat this process one more time. This will create flaky layers. Then, use a floured 4 inch round cutter (or equivalently sized cup) cut out the shortcakes. Place the shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes. Brush the tops of the shortcakes with buttermilk and sprinkle with turbinado sugar. Bake until the tops are golden brown and the shortcakes are cooked through, 15-20 minutes.

 

STONE FRUIT FILLING:

2-3 lbs of stone fruit (peaches, nectarines, plums, cherries, etc...) thinly sliced Zest and juice from 1 lemon

1 tsp pure vanilla paste or extract

1 tsp cinnamon

Pinch of kosher salt

 

To a medium bowl, mix together the sugar, lemon juice, zest, vanilla, cinnamon and a pinch of salt. Add the sliced fruit and toss until evenly coated. Allow to sit to macerate for about 15-20 minutes and up to an hour.

 

HONEY WHIPPED CREAM:

1 ½ cups heavy cream

2 tbsp honey

2 tsp vanilla paste or extract

Pinch of kosher salt

 

Whip cream to soft peaks with honey, vanilla and salt.

 

ASSEMBLE

Once cooled and ready to serve, slice the shortcakes in half, then top with a generous spoonful of fruit and a dollop of whipped cream.

 

xx, Emily



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