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!


Global Desserts: Rupjmaizes Kartojums from Latvia

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The first snow of the nascent Seattle winter fell today, blown sideways by an eerie whistling gale, so it’s not surprising that many conversations are centered around beach vacations. Yet the research for this dessert leaves me longing to visit Latvia, more specifically to overwinter at the enchanting neo-Gothic Rumene Manor in the Latvian countryside. […]

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Bramley Apple and Blackberry Custard Crumble Tart

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Peach Almond Buttermilk Skillet Cake

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Blackberry Fool with Coconut Lime Shortbread Cookies

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It seems so formal to call brambles “blackberries”, and stranger still to buy them. In my native Britain we call these inky little fruits “brambles”. Brambling is a fun time of year around late summer and fall, involving a few days of enduring steep embankments or dense hedgerows, scratchy canes and sticky juice while eagerly […]

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Plum Ice Cream with Chewy Palm Sugar Cookies

July 29, 2010

I do love my plum tree with its fragrant spring blossom and cool shady canopy on hot summer days, but we don’t have a perfect relationship. It’s not like the apple tree which allows me to whip up a pie or two without much pressure. Stroll out there leisurely and enjoy the simple pleasure of picking […]

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Eton Mess Semifreddo – A Strawberry Meringue Lemon Swirl

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There are endless possibilities on this sunny summer day in the kitchen, with several flats of juicy and fragrant just-picked berries eagerly awaiting consumption and only the whir of the oven, a sunbathing cat and chirping birds for company. Feeling inspired by Wimbledon, and the delicious local strawberries and raspberries from Picha Farms I tried […]

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Chevre Cheesecake, Rhubarb Compote, Candied Pistachios

May 21, 2010

The fragrant pale lilac tree that sways outside my kitchen window is shedding its confetti over my herb garden like a tipsy and over enthused wedding guest. As I attempt to pick the tiny petals out of the crisp green chives I am cutting, I spot some spindly sticks of rhubarb poking out of last […]

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