Tarragon-Ginger-Peach Shortcake

August 10th, 2011 § 0 comments § permalink

Serves 6


6 medium fresh peaches, pitted and cut into wedges about ½ inch thick
½ cup turbinado sugar
2 tablespoons ginger
½ cup water
2 tablespoons fresh tarragon, chopped fine
Tarragon Biscuits (recipe follows)
Tarragon ginger Cream (recipe follows)


Place the peaches, turbinado sugar ginger and water in a medium saucepan and bring to a boil for a few minutes and reduce and simmer for about 5 minutes or until peaches are semi soft and the liquid is thick. Let stand for at least 30 minutes, before using. Split the biscuits in half and place a spoonful of the peach mixture on the top of one half and a dollop of the cream, place the other half of the biscuit on top and a few peaches and cream as well.

Tarragon Biscuits
Makes 15 biscuits


3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips


Sift together flour, sugar, baking powder, and salt into a large bowl and gently mix. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream, zest, orange juice and tarragon in a measuring cup. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, ¾ to 1 inch thick. Transfer the dough to a baking sheet lined with parchment, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 6-10 even shapes of your choice, circles, squares, triangles, etc. and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Tarragon Ginger Sweet Cream
Makes 1 cup


¼ cup fresh tarragon leaves
1 teaspoon ginger, grated
½ cup heavy cream
1-2 tablespoons sugar


In a blender or with a hand held food processor, blend all ingredients until smooth.

Strawberry Shortcake Cookies

June 26th, 2011 § 0 comments § permalink

Makes 2 dozen cookies


1 ½ cups fresh strawberries, hulled and chopped
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup turbinado sugar, plus extra
2 cups flour
2 teaspoons baking powder
½ teaspoon nutmeg, freshly grated
½ teaspoon salt
5 tablespoons butter, cold and cubed
½ cup buttermilk
Course sugar for topping


Preheat oven to 400° F. In a medium bowl combine and gently mix the strawberries, lemon juice and zest as well as the sugar and let stand for at least five minutes. In a separate bowl whisk together the flour, baking powder, nut meg and salt with about a tablespoon of the extra sugar. Gently cut in the butter using a pastry cutter or your hands, cutting or crumbling until the mixture resembles a course cornmeal. Mix in the buttermilk slowly stirring until the dough starts to come together. Gently fold in the strawberries and mix well, but gently. Make sure the dough is completely mixed. Drop dough onto a greased or lines cookie sheet (about a tablespoon for each) making sure to space them apart as they will fall a bit. Sprinkle a bit of the course sugar atop and place in the over to bake for about 20 minutes or until golden brown. Remove from oven and take off pan immediately to cool completely.

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