What's For Lunch
Feast Restaurant
Chef Doug Levy
www.eatatfeast.com
Roasted Strawberry Shortcake
For the shortcake:
2 c. all purpose flour
¼ c. + 1 T. sugar
1 T. + ½ t. baking powder
6 T. unsalted butter, chilled and cut into small pieces
¾ c. heavy cream
2 mashed hard-cooked egg yolks (pass them through a sieve)
2 T. unsalted butter, melted
Preheat oven to 375 degrees. Lightly butter a baking sheet.
Sift the flour, ¼ cup of the sugar, and the baking powder into a bowl. Add the butter pieces. Using your fingertips, work the butter quickly and lightly into the flour until the mixture is the consistency of very fine crumbs or sand. Add the cream and yolks and stir with a fork until the dough just holds together.
Turn the dough out onto a floured work surface and knead briefly, just until it forms a smooth dough. Do not overwork. Pat or roll out the dough to a thickness of ¾ inch. Using a floured 2 ½ or 3-inch cookie cutter, cut out 4 or 5 rounds of dough. Gather up the dough scraps, reroll, and cut out 2 or 3 more rounds.
Put the rounds on the pre-prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake on middle rack for 12-15 minutes until golden brown and firm to touch.
For the strawberries:
2 pints fresh strawberries
4 T sugar
3 T butter, cut into small pieces
In the same 375 degree oven, roast the strawberries: That is, cut the tops from the berries, cut the berries into halves or quarters, spread out in a casserole dish, sprinkle with sugar, dot with butter, and roast until the berries just begin to brown at the tops. Remove and reserve the berries and their juice. (can be made a day in advance) To serve, reheat the berries in their juice in a pan over medium heat. Pour over the bottom half of the shortcakes, cover with the top half and serve with whipped cream.
