cherry shortcake

All's well in the Smith house as of late, with the only real problem on our plate being The Terrorist. Sister earned this nickname proudly after repeated episodes of welcoming us home with some sort of disaster she created in our absence...maybe just to prove to us that we should never leave her. Diagnosis: separation anxiety?

We are open to suggestions, as clearly this dog has the intention to ruin our lives (dramatic? we don't think so). Anyone know Cesar Millan? 

dont let her cuteness fool you

Now for some more appetizing news:

Cherry (or Strawberry) Shortcake

 

Ingredients

For biscuits

1 ¾ cups all purpose flour

5 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup chilled butter, cut into small cubes

1 cup plus 2 tablespoons chilled heavy whipping cream

1 tablespoon grated orange peel

For berries

If using strawberries:

3 1-pint baskets strawberries, hulled, sliced

1/2 cup plus 3 tablespoons sugar

2 tablespoons thinly sliced fresh mint

1/2 teaspoon grated orange peel

If using cherries:

4 cups cherries, pitted and halved

½ cup sugar

1 tablespoon amaretto liquor

3 tablespoons cornstarch

Juice and zest of 1 lemon

2 tablespoons thinly sliced fresh mint

…and cream

1 cup chilled whipping cream

1 teaspoon vanilla extract

Preparation

Make biscuits

Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter cutter, cut out 3 rounds. Gather dough and reroll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.

Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)

Make berries and cream

If using strawberries: combine berries, ½ cup sugar, mint, and orange peel in medium bowl; stir to blend. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.

If using cherries: combine cherries, ½ cup sugar, 1 tablespoon amaretto, and lemon zest to pot. Heat to medium high heat and stir occasionally for about 8 minutes, until cherries have released their juices and somewhat reduced. Whisk in cornstarch and continue to simmer until thickened, about 4 minutes. Add in lemon juice to taste (may need more or less, depending on how tart you want it). Allow cherries to cool before adding in mint and gently stirring to combine.

Combine cream, vanilla, and remaining 3 tablespoons sugar in large bowl. Whisk until soft peaks form.

Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.

Adapted from Bon Appétit, July 2001