Strawberry Elderflower Shortcake

by editor on July 3, 2011

Strawberry Elderflower Shortcake for Fourth of July

On a sunny summer weekend filled with the Tour de France, Wimbledon, and a huge basket of long-awaited Washington State strawberries, I made some scones on a whim to mop up the juices from my umpteenth bowl of the scarlet fruit.

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Meyer Lemon Cream with a Raspberry Swirl

by editor on March 9, 2011

Meyer Lemon Cream with a Raspberry Swirl

A familiar kitchen illuminated with golden sun puddles and a large bag of late-season Meyer Lemons; I can’t think of a more perfect welcome home after spending a few days in a snowstorm where the nights were sometimes 15 below. One breath of the unique citrus perfume from the afternoon sun-drenched fruit bowl, and I was no longer in the mood to create a rib-sticking bread pudding inspired by my wintery trip.

So I whipped up this refreshing Meyer Lemon Cream. With a soft moussey texture and a delicately floral flavor, it’s the perfect segue from heavy winter flavors into the bright, fresh taste of spring. Meyer lemons, a little more orange and less acidic than standard lemons, are thought to be some kind of lemon x mandarin hybrid. Native to China and named after agricultural explorer Frank Meyer, you can thank Alice Waters and Martha Stewart for popularizing them on these shores.

Meyer Lemon Cream with a Raspberry Swirl

Serve this simple dessert with your favorite cookies (I baked some cherry almond shortbread cookies, pictured at top of post). You can go hog-wild with whole raspberries when they’re in season as they pair so well with this cream. Roll them in granulated sugar to make frosted raspberries as a pretty garnish, or use the Lemon Cream in place of whipped cream with a bowl of summer fruits. You can also get really artistic with the raspberry coulis if you’re so inclined, but I like the random swirls more than anything too intentional. Best enjoyed while sitting in a sun puddle…

Meyer Lemon Cream with Raspberry Coulis
Makes 4 large or 6 small servings

For the cream
1 cup heavy cream
1 cup sour cream
1/3 cup sugar
1/2 tsp vanilla extract
2 large meyer lemons, zested and juiced

For the coulis
1 cup raspberries, fresh or frozen
1 tsp lemon juice
2 tbsp confectioners sugar

Special Equipment
Food processor/blender

Place raspberries, lemon juice and 1 tbsp of powdered sugar in bowl of food processor. Blend until thoroughly liquidized. If mixture is too tart, add remaining 1 tbsp of powdered sugar and blend briefly.

Strain mixture through sieve into a bowl and set aside in fridge.

Place heavy cream, sour cream, sugar, vanilla, lemon zest and 1/4 cup of lemon juice into mixer bowl. Beat on medium speed until soft peaks are formed (this will take quite a bit longer than whipping cream alone).

Remove bowl from mixer and place in fridge to chill for at least 2 hours.

To serve, scoop the lemon cream into individual serving bowls and either top with a spoonful of raspberry coulis or use a spoon/toothpick to swirl the flavors together. You can also carefully swirl the whole batch of raspberry into the whole batch of cream with a spatula if you prefer.

Serve cold and straight from the fridge with a cookie on the side, and sit back and wait for Spring to arrive!


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