Posts Tagged ‘fresh strawberries’

Unrecipe of the Week: Mini Strawberry Shortcakes

August 5, 2015

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Summer berries seem to be at their peek right now. They are plump, juicy and sweet, and don’t need much to turn them into a delcious dessert. We love making these little mini sweet biscuits, which we fill with whipped cream and fresh strawberries. They are just sweet enough to make the transition into dessert territory, and the perfect foil for the rich cream and fruit. They are like your very own miniature strawberry shortcake, and we bet you’ll opt for more than one!

Mini Shortcakes | a.k.a. Sweet Dessert Biscuits:(adapted from Ina Garten)

Sift together 2 cups of flour, 2 tablespoons of sugar,1 tablespoon baking powder and 1 teaspoon salt and place it in the bowl of an electric mixer.

Add 1- 1/2 sticks of butter, diced into small pieces and mix until the butter is the size of peas.

Add 2 eggs (slightly beaten with a fork ) and 1/2 cup heavy cream. With the mixer running on low, add them to the flour/ butter mixture and mix until combined and a sticky dough forms.

Dump the dough onto a well floured surface and knead so that it comes together and is workable. Roll until the dough is about 1/2″ -5/8″ thick. Using a lightly floured round cutter, or a drinking glass with a diameter of about 2″, cut the dough into rounds and place on sheet pan. Brush with an egg wash (beaten egg and a little milk or water) and sprinkle the tops with sugar.

Bake for 15-20 minutes, until golden brown and cooked all the way through. Allow to cool.

To serve, slice open and fill with whipped cream and fresh strawberries. You can substitute ice-cream or frozen yogurt for the whipped cream, and use any fruit you like. If you want to get “fancy,” marinate the berries in Grand Marnier or a little aged balsamic vinegar before serving, and enjoy!!

Photo: Spencer Jones for Glasshouse Images

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Easy Menu for a Hot Evening

August 1, 2013

Last week, I had a lot of house guests, and not a lot of time. The temperatures were in the high 90’s and humid, making using the oven for a prolonged period of time unappealing.

When I get time crunched, I tend to  rely on our old standby “unrecipes”.

I created this easy menu, which was served as a buffet for 14 people.  All the food shopping and cooking was done the day of the event, except for the desserts, which were made the night before. I’d say it was a hit!

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My battle with hors ‘doeurves is well documented, so I kept it super simple.

We started with an array of hummus, served with pita chips and baby carrots, and a big bowl of cold, steamed shrimp. All were purchased, and devoured.

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For the main meal, we had balsamic marinated chicken, “tarted up” with lemon zest and parsley. We broiled salmon and served it with a low fat avocado cream on the side.

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Rice with shallots, corn and mint, a watermelon and feta salad, and a cool celery salad with walnuts and parmesan were nice make-ahead side dishes that can be served at room temperature.

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We finished the meal with cold desserts: a flour-less chocolate cake with white chocolate bourbon cream,( I owe you the recipe), fresh strawberries and a cheesecake.

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Everyone seemed happy with the selection, and took home leftovers, a sure sign of a good meal!

photos: indigo jones

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