Mixed Summer Berry Shortcakes

Summer might have officially started on the day of the solstice, but to me it starts on the day, when the first truly summery dessert is being imagined and created. It usually means some yummy mixed berries, zesty lemon juice, beautiful aroma of fresh mint and lots...lots of ice cream. Imagine all of it sandwiched between buttery, flaky sliced biscuits....that's how the Summer should start! Don't you think??? I simply loooove this version of a classic strawberry shortcake, where the biscuits are spiced with ground nutmeg and the berries are fancied up with mint. This recipe is loosely based on the one I found in an old issue of "Self,Dishes", a healthy cooking magazine, and even though it barely resembles original version, it still tricks me into thinking, that I can eat two instead of one....with no guilt!

ingredients for the berry mixture:
1lb of strawberries, halved
6oz blackberries
6oz of blueberries
2 Tbs fresh mint, chopped, save some smaller leaves for garnish
1/3 cup sugar
2 Tbs of lemon juice

In a large bowl combine all the berries, add lemon juice, sugar and mint. Mix well, cover and refrigerate until ready to use.

ingredients for the shortcakes:
1 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 stick (1/4c) cold unsalted butter, cut into small pieces
3/4 cup buttermilk(well shaken)
1 tablespoon buttermilk for brushing the biscuits

directions:
Preheat oven to 425°F. In a large bowl twice sift all of the dry ingredients, mix it well and add chilled butter. With your fingers blend the mixture until it resembles coarse meal. Add the buttermilk and mix just until combined. It will be very moist and sticky.

On a lightly floured surface, gently roll the dough with rolling pin to 1/2 inch thickness. With floured cookie cutter, cut out 6 biscuits. Transfer to ungreased baking sheet. Brush the tops with buttermilk.

Bake in the middle rack of the oven for 12 to 15min. Until lightly golden. Cool to room temperature, before serving.

to serve:

Half the shortcakes, place the bottom part on the plate, drizzle with some berry juice if you like, top it with big scoop of vanilla ice cream, add the berry mixture and cover with top part of the biscuit.

I usually like to wait a moment before I eat it, just until the ice cream melts slightly and softens the shortcake, but you go ahead and indulge, it really tastes like Summer!

Posted by M. at 5:37 PM 37 comments

Pimm's cup

Summer is almost here and with first truly hot days patio dining, picnicking, entering with friends and of course refreshing cocktails come to mind. As I mentioned here earlier I've been playing a "weekend mixologist", expanding my drink repertoire a little, so after cucumber gimlets(get the recipe here) I'm giving Pimm's No. 1 cup a try. Served over ice with fizzy lemonade and various fruits, it's a favorite English summer drink, keeping cool Wimbledon,  Henley Royal Regatta or polo matches goers. It originated in London in 1820s, when James Pimm wanting to distinguish his oyster bar from many others, started serving this gin based concoction to his customers. It soon became a hit and by 1860 was being bottled and sold on a large scale, making summer heat more bearable to this day.

To prepare Pimm's No.1 cup you will need:
*fizzy lemonade but you can also use ginger ale, soda water or sprite;
*thin slices of fruits like: orange, lemon, lime;
*cucumber cut into wedges, strawberries, thin slices of apple can be added as well;
*chopped mint, and if  you can find, borage flowers;
*and Pimm's of course.






To mix:
in a tall glass place the fruit, add ice, one part of Pimm's and two parts of fizzy lemonade(I used 2oz shot glass to measure). Garnish with cucumber wedge, some mint and borage flowers. And voila! Beautiful summer cocktail is ready. You can wow your friends at your next dinner party by preparing Pimm's in a large pitcher or set up a "help yourself" bar with individual bowls of fruit and let your guests prepare their own cup. I guarantee they will love it!



I can already tell this going to be my favorite summer drink.... summer of Pimm's, if you will.
Have fun with it and tell me, what is your favorite summer cocktail?

Posted by M. at 12:05 PM 41 comments

herbed goat cheese tart with roasted beets

How was your weekend? Were you fighting off the heat wave, enjoying almost-here-summer days, picnicking or hiking??? I did some of these things plus trip to the farmers market and some good cooking. I had this herbed goat cheese tart on my mind for quite some time now, was just waiting for a perfect summer weather as an excuse to make it.....just in case a  picnic dish was needed. It's made with marinated roasted beets, whole wheat pastry flour, fresh herbs, goat and ricotta cheese, delicious. Perfect for a picnic at the park or day at the beach.

marinated roasted beets

• 2 golden beets
• 2 small red beets
• 1 small Albina Vereduna, white variety (optional)
• 2 garlic cloves, smashed
• 4 Tbsp olive oil
• 2Tbs sherry vinegar
• sea salt, fresh ground pepper
• 2 Tbsp fresh thyme

for the pastry

• 1cup whole wheat pastry flour and
• 1 1/2 all- purpose flour or if you prefer use 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

for the filling

• 10 ounces soft mild goat cheese
• 1 cup ricotta cheese
• 3 large egg yolks
• 1/4 cup all-purpose flour
• 1 stick (1/2 cup) unsalted butter, softened
• 1 tablespoon chopped mixed fresh herbs such as thyme, rosemary, oregano

for garnish
fresh chopped herbs, baby arugula
fresh ground pepper, sea salt

directions

To roast the beets wrap them in aluminum foil, place on the baking sheet and bake for about 30-40 min in 425°F oven, wait until cool enough to handle and use paper towels to slip the skins off. Slice thinly  and place red and golden beets in two separate bowls. Mix olive oil, vinegar, garlic, thyme salt and pepper, pour over each bowl, cover and refrigerate until ready to use.
In the mean time mix all of the ingredients for the pastry dough until smooth, flatten into a disc, wrap and refrigerate until ready to use ( at least 30 min).
In the food processor blend all the ingredients for the filling, until smooth.
Preheat oven to 350°F. On a lightly floured surface, roll out dough to a 1/8-inch-thick rectangular shape( if you're using this kind of pan) . Roll the dough around the rolling pin, and lift it over a tart pan with a removable bottom( I used 10.5x7.5). Line the pan with the dough, pressing it into the corners.You'll most likely use only 2/3 of prepared dough. Prick dough all over with a fork. Transfer to  refrigerator to chill for about 30 minutes. Bake for 10-15 min on the middle rack. Remove from oven, add the feeling and bake on the middle rack for another 30 min. Remove from oven, arrange the beets on top, garnish with chopped thyme, oregano and baby arugula, drizzle with some oil and vinegar mixture saved from marinating beets. Tastes great with mixed greens salad and sauvignon blanc wine.

Posted by M. at 1:04 AM 43 comments

cucumber gimlet

 How was your post holiday week? Are you still recovering from too many hot dogs and waaay too much beer???  I was good this year, ate really healthy food but definitely drunk too much beer. I also realized something, while I'm trying to be creative with food, my usual drink choices are rather boring. It's always either wine or beer. Don't get me wrong, I love them both but it has gotten a little stale over the years. I've been thinking it's time to expand and experiment, just a little. So this weekend is all about cucumber gimlets, perfect drink for summer.Traditionally gimlets are made of gin and lime juice but I think cucumber adds some refreshing flavor and aroma to it. There are two ways of preparing cucumber gimlets, you can either infuse gin with cucumber slices, which would  take few days or if you're impatient like I am, you can puree the cucumber and add it to your drink.

ingredients
(makes one drink)
11/2 limes, squeezed
1/2 cucumber, seeded, chopped (about 1c, enough for 2 drinks)
2 oz gin
11/2 oz simple syrup
ice cubes
old fashioned glass
directions

Slice four 1/4-inch-thick slices of  cucumber and set aside for garnish Peel, seed and coarsely chop cucumber; transfer to food processor, squeeze juice from 1/2 lime over cucumbers and purée until smooth.(you can muddle cucumbers if you prefer but using food processor will save you time)

Pour the cucumber puree through fine mesh strainer set over small bowl. Mix gin, cucumber juice, lime juice, and simple syrup; pour over ice in an old fashioned glass, mix well. Serve garnished with lime and cucumber slices.You can adjust amounts of lime juice and simple syrup to your liking.

Have a great weekend!

Posted by M. at 2:07 AM 40 comments