Thursday, April 17, 2014
(Continued from page 1)
Red, ripe and just about ready for picking, Maine berries bring their sweet something to food and drink. Above, a bountiful collection of strawberries from Lavigne's Strawberry Farm in Sanford.
Jill Brady / Staff Photographer
Zapoteca in Portland has adapted the strawberry margarita with its own twist in its Ramorita.
Tim Greenway/Staff Photographer
STRAWBERRY AND RHUBARB SHORTCAKE WITH WHIPPED CREAM
3 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
1 teaspoon Kosher salt
1 tablespoon baking powder
12 tablespoons (11/2 sticks) butter, cold and cubed
1 egg yolk
8 ounces heavy cream
1 quart strawberries, washed, stemmed and quartered
1 lime, zest and juice
1 pound rhubarb, cleaned and cut into 1-inch pieces
1/2 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 teaspoon ginger, freshly grated
1 tablespoon grenadine
2 cups heavy cream
1 tablespoon sugar
1 teaspoon vanilla
Sift together flour and baking powder in a large bowl.
Add sugar and salt and cubed butter.
Working with your hands, crumble the cold butter into flour until it resembles small peas.
Mix heavy cream and eggs together and add all at once to flour mixture and mix until incorporated.
Place dough on floured work station and knead only 10 times; stop no matter how dough looks.
Roll dough out on floured surface until 1/2-inch thick.
Cut out dough with ring molds and place on slipmat, egg wash tops and bake in 375-degree oven for 7 to 12 minutes or until golden and cooked through.
Add 1/2 cup sugar and 1/2 cup water to sauce pan and bring to boil until sugar dissolves to create simple syrup.
Combine 1/4 cup of the strawberries, lime juice and zest and 1/4 cup simple syrup in a blender. Puree until smooth, then strain through fine chinois to remove seeds. Reserve in a squeeze bottle.
Place rhubarb in a shallow pan with remainder of simple syrup, lemon juice, grenadine and fresh grated ginger. Over medium-high heat, slowly poach the rhubarb, 10 to 12 minutes or until rhubarb is cooked through and soft to touch. Chill rhubarb and reserve.
Whip cream in food processor on high speed with whisk attachment until soft peaks form (3 to 4 minutes). Add sugar and vanilla.
Place biscuits in a 350-degree oven for 2 minutes to re-warm. Plate a scoop of strawberries, garnish with berry puree, top with fresh whipped cream and finish with a warmed biscuit. Plate a scoop of rhubarb, garnish with rhubarb poaching liquid, top with fresh whipped cream and finish with a warmed biscuit. Serve shortcakes side by side.
STRAWBERRY CAKE WITH LEMON WHIPPED CREAM
From the Black Birch, Kittery
1/2 cup butter, preferably Casco Bay Creamery (or a high butterfat-content butter)
1 cup sugar
2 eggs, separated
1 teaspoon vanilla
11/2 cups flour
1 teaspoon baking powder
11/2 cups diced strawberries, floured
2/3 cup whole milk
Pinch of salt
Beat room-temperature butter until fluffy. Add sugar and continue mixing until combined. Add egg yolks one at a time until incorporated well. Add vanilla. Sift flour with baking powder and add to mixer with milk and salt. Mix to combine. Transfer to bowl.
Whisk egg whites until stiff peaks form. Fold into batter in thirds.
Mix in floured berries.
Butter and flour a 9- by 9-inch pan. Sprinkle with sugar.
Bake at 350 degrees for 35 to 40 minutes.
1 cup heavy cream
Zest of half a lemon
1 tablespoon of sugar
Whip until peaks form.
Top cake with macerated berries (1 tablespoon of sugar added to ½ to ¾ cup chopped strawberries) and lemon whipped cream.
STRAWBERRIES & CREAM
From Ilma Lopez, pastry chef at Grace
Servings: Six to eight
2 cups fresh Maine strawberries, cut in quarters
2 sprigs fresh thyme, leaves picked (no stems)
1 cup fresh Maine strawberries, left whole, cleaned and stemmed
1/2 cup rice wine vinegar
4 tablespoons white sugar
(Continued on page 3)
click image to enlarge
At Sea Glass in Cape Elizabeth, chef Mitchell Kaldrovich will be serving a strawberry and spinach salad made with baby spinach, goat cheese, pine nuts, fresh strawberries and a honey-sherry vinaigrette.
Courtesy of Sea Glass
click image to enlarge
The strawberry and rhubarb shortcake served by chef/owner Shanna O'Hea at Academe at the Kennebunk Inn.
Courtesy of Shanna O'Hea