Mixed Berry Shortcake
If your mother is anything like mine, a restaurant is the last place she wants to be on Mother's Day. It's the second busiest restaurant day of the year- which generally means crowds, noise, and overworked servers.
So in my family, we celebrate in, and cook for Mom ourselves. And why not-after all, Mom has prepared thousands of meals for us over the years. As a bonus, we often gather several generations of our family's mothers together for one big party.
And the menu-a sumptuous Mother's Day brunch with quiches or frittatas, blintzes, some great sausage (like chicken and apple) and bagels and cream cheese with all the fixings, washed down by a great bubbly, of course.
We end with a great springtime dessert, like a Mixed Berry Shortcake with Pecan Buttermilk Biscuits. Fun for the moms, and everyone else, too.
Mixed Berry Shortcake with Pecan Buttermilk Biscuit
2 C. sifted cake flour
2 t. double acting baking powder
1/2 t. baking soda
1 t. salt
1/3 C. pecans, toasted and cooled
5 oz. butter, cut into 1/2' cubes
2 T. sugar
3/4 C. buttermilk
1/2 C. heavy cream for whipping, plus 2 T. for brushing biscuits
1 t. sugar
1/2 t. vanilla
Toast the pecans in a 350 degree until lightly browned and let them cool.
Pulse the sugar and pecans in a food processor until finely ground.
Stir together flour, baking powder, baking soda, and pecan-sugar mixture in a shallow pan or bowl.
Toss in cubes of butter, and refrigerate for several hours, or overnight.
Pour flour mixture and butter into the bowl of a stand mixture. Watching closely, mix on medium low speed until butter and flour are the size of small peas. Then our in the butter milk until the dough just begins to form a ball.
Dump the dough onto a lightly floured board and knead lightly, then form a rectangle with the dough.
Roll out the dough with a floured rolling pin, giving it several turns according to the following directions. Roll the rectangle of dough out horizontally to about 1/2" thickness. Fold the dough in thirds, then turn it so that the short end of the rectangle faces you. Repeat, rolling the dough out into a horizontal rectangle. This will give you nice flaky layers of dough.
Preheat the oven to 425 degrees.
Cut biscuits with a 1 1/2" cookie cutter, and place them on a parchment lined baking sheet. Refrigerate biscuits for about 20- 30 minutes to allow the dough to rest. Remove from the refrigerator, brush the biscuits with heavy cream, then bake at 425 degrees for about 10-12 minutes. Cool the biscuits on a rack.
Mixed Berry Filling
Puree in a food processor:
1 C. sliced strawberries
1/3 C. water
3-4 T. sugar
1 t. Lemon Juice
3 C. mixed berries (i.e. sliced strawberries, blackberries, blueberries)
1/2 C. heavy cream
1 t. powdered sugar ( or more to taste)
1/2 t. vanilla
Split the biscuits, in half horizontally, fill with Mixed Berry Filling, and top with the whipped cream.
Gisele Perez, aka the L.A. Party Planning Examiner, is the owner of small pleasures catering in Los Angeles, where she helps her clients plan fabulous parties. Her contact info is: Gisele@smallpleasurescatering.com.