Monthly Archives: June 2014

Strawberry Shortcake “Sliders”

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June 1, 2014 by author

Strawberry Shortcake “Sliders”

While we were enjoying these at dinner last night one of my friends said they looked like sliders and the name stuck. I made the shortcake base with cream scones and used an ice cream scoop to put the batter on the baking sheet. They ended up looking like little sandwich buns. Split and filled with sweetened strawberries, I replaced the top and added chocolate ganache and whipping cream to finish them off. They were a big hit. The scone was tender and not too sweet. Satisfying and light at the same time.

Strawberry Shortcake “Sliders”

The shortcakes
2 c. flour
1/4 c. sugar
½ t. salt
1 T. baking powder
1 1/4 c. heavy cream or 1 cup half and half
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Stir mixture until it just holds together. Using an ice cream scoop place batter on baking sheet a couple of inches apart. You should get about a dozen. Bake 10-12 minutes or until golden. Makes about 12. Cool on rack until ready to use.

The berries

2 lbs. strawberries, sliced thin

1/2 c. sugar, or to taste

Combine berries and sugar in medium bowl and place in fridge until ready to use. Berries should be in the sugar for at least a couple of hours and can even be prepped a day ahead to allow the juices to come out of the berries.

The ganache

1 c. semi sweet chocolate chips or 6 oz. semi sweet chocolate, chopped

1/2 c. heavy whipping cream.

Combine both in double boiler or in microwave and heat until mixture is just warm enough to melt the chocolate. Stir until smooth.

The whipped cream – use whipped cream, sweetened or unsweetened according to your taste.

Assembly: Slice the caps off the tops of the shortcakes. Place a generous spoonful of the sliced berries on the bottoms of the shortcakes and spoon some of the strawberry liquid over them as well. Place the tops of the shortcakes back on and spoon on a dollop of the chocolate ganache. I let me get to room temperature so it didn’t drip down exactly as I had planned. Top with some whipped cream and serve. Makes about 12.

“sliders” with berries added

Ganache added

Ready to serve.

Rhubarb Glaze

Posted on

June 1, 2014 by author

Judi

Rhubarb Glazed Kebobs

If you’ve only had rhubarb in pies and other desserts you might want to consider savory dishes as well. I was having a dinner with friends and knew we were going to be grilling. Looking for a sauce for the chicken I decided to make a glaze from rhubarb. The end result was really good. A mix or tart and sweet with just a bit of heat it went well with the chicken but also tasted great on an assortment of grilled veggies. I started by cooking the rhubarb stems down in water until they were tender. I ended up with 2 cups of rhubarb. Once I added all the ingredients and cooked it all down I ended up with 2 cups of the glaze. Similar to sweet and sour sauce, it came out a pretty orange color. Here is the recipe.

Rhubarb Glaze

2 c. cooked rhubarb

1 c. apple cider vinegar

1/4 c. brown sugar

2 T. honey

2 T. dried minced onion

1 T. hot sauce

1 T. paprika

2 t. minced garlic

1 t. Worcestershire sauce

1 t. cumin

1 t. cinnamon

salt to taste

Place all ingredients in a saucepan and cook over medium heat until thickened. Stir more often as mixture thickens. Cook until sauce has reduced to about 2 cups. Use as a glaze on meats and vegetables. It was great on chicken but would also go well on pork or duck. Note: I liked the tang of it but you could make it a little sweeter to suit your own taste. Makes 2 cups.

Note: If making this for vegetarians omit the Worcestershire sauce.

Rhubarb Glaze

Posted in Cooking | Tagged rhubarb, rhubarb barbecue sauce, rhubarb barbecue sauce recipe, rhubarb glaze, rhubarb glaze recipe, rhubarb recipe, rhubarb sauce, rhubarb sauce recipe |