Raspberry Poppyseed & Cornmeal Shortcakes

It’s officially Spring.  I went on a walk yesterday, I have a few new sundresses, allergies are making me wish that my head was removable, and I am planning my egg-dying color scheme for this year.  

I’ve been daydreaming about baked ham, my mama’s peanut butter eggs, and egg-hunting more than ever over the past few weeks, as that winsome seductress, Spring, has slowly made her arrival.  I was even tempted to buy a package of marshmallow peeps the other day, and then I reminded myself how much I hate those things and walked away with only a tiny bit of regret.

Shortcakes, perhaps more than any other dessert, heralds the coming of Spring. The markets are once again filled with bright berries and, as we sit on the brink of one of the sweetest holidays, it seems like the perfect time to revisit this homey treat -- with a bit of a twist, of course. 

Growing up, strawberry shortcake was much beloved by my family.  It meant spongy, oily, store-bought cakes, sugar-coated strawberries, and, though I cringe to say it - CoolWhip.  

Though I was never deprived of home-baked treats as a child, my family did not mind taking a few shortcuts now and then.  

These days, I've exchanged store-bought cakes with homemade, and CoolWhip is permanently banned from my refrigerator, but shortcakes covered in berries and cream have not lost one ounce of their charm.  

These particular shortcakes have a marvelous texture, due to the addition of cornmeal and poppy seeds.  

You may have noticed my love for poppy seeds.  I use them A LOT.  It's probably because I'm a total texture-addict.  My mom and I have a habit of dumping cereal atop our bowls of ice cream just because we cannot stand to have creamy without a bit of crunchy.  Weird?

Well my grandfather eats his ice cream with cheese crackers, just to put things in perspective. 

A generous dose of heavy cream and butter make these cakes rich and buttery -- the perfect compliment to fresh, acidic berries and airy cream.  

Shortcakes are imperfect, it's part of their charm.  The dough is shaggy, the rounds may be a little lopsided -- that is all okay. 

The most important thing to remember is not to overwork your dough.  Do not try to make it perfectly smooth, as that will just result in a dense, tough cake. 

Before they meet the oven, these tiny cakes are brushed with egg wash and sprinkled with sugar. 

Turbinado sugar would be an excellent choice, but if you somehow misplaced yours like I did, granulated sugar will do the job. 

Oh yes, these shortcakes have raspberry inside them too!  I really love raspberries. 

While the shortcakes are baking, the rest of our raspberries are macerating in sugar and lemon juice.  Maceration is your friend.  It helps berries create their own natural syrup.   

Cream is portioned, berries are heaped, and it's almost time for dessert. 

Spring tastes delicious. 

If you, like me, are still figuring out your weekend brunch menu, this would be a really, really good choice.  

Happy Easter! 

Sincerely, 

Pedantic Foodie

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Raspberry Poppyseed & Cornmeal Shortcakes

makes 12 / recipe adapted from Bon Appetite

for the raspberries

- 2 1/2 cups fresh raspberries 

- 1 1/2 tablespoons fresh lemon juice

- 1 tablespoons granulated sugar

Place raspberries in a large bowl and drizzle with lemon juice and sugar.  Toss gently to combine.  Cover and refrigerate for 30 minutes or until ready to use. 

for the shortcakes

- 1/4 cup granulated sugar + extra for sprinkling 

- 1 tablespoon baking powder 

- 1/2 teaspoon kosher salt 

- 1 1/2 cups all-purpose flour

- 1/2 cup cornmeal 

- 1/2 cup unsalted butter, chilled and cut into cubes 

- 1 cup heavy cream 

- 1 tablespoon poppy seeds

- 1 cup fresh raspberries  

- 1 egg 

- 1 teaspoon water

Preheat oven to 400 degrees.  

In a large mixing bowl, combine sugar, baking powder, salt, flour, and cornmeal; whisk to combine.

Add butter and use a pastry cutter or the tips of your fingers to work it into the flour mixture, forming pea-sized pieces.

Add heavy cream and poppy seeds and use a large spoon to combine.  Gently fold the flour into the cream, forming a rough dough.  Fold in fresh raspberries, working gently so as not to crush the berries.  

Turn the dough out unto a floured surface and gently shape into a disc about 1-inch in thickness.  Sprinkle the top of the disc lightly with flour. 

Use a biscuit cutter to cut 3-inch rounds of dough.  Place rounds 1-inch apart on a baking sheet lined with parchment.

In a small bowl, whisk to combine egg with one teaspoon water.  

Brush the top of each shortcake round with the egg wash and sprinkle with sugar.  Bake for 15 minutes, or until golden brown. 

Place the shortcakes on cooling racks and allow to cool fully before serving.  At this point, shortcakes can be stored in airtight containers for several days. 

for the cream

- 1 cup heavy whipping cream 

- 1/4 cup confectioner’ s sugar

In a large bowl, combine heavy cream with confectioner’s sugar.  Use a hand mixer to beat the cream on high speed until soft peaks form.  

to serve

Place one shortcake in a small dish and cover with a spoonful of cream and a heaping spoonful of macerated raspberries.  Serve immediately.  Enjoy! 

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Poached Pear Spritzer

I think everyone feels like they are always the one doing the inviting.

We feel that we are always the one asking so-and-so to coffee, scheduling play dates, or doing the hosting.  

Of course, if we all think that, someone must be mistaken.  But it’s not us.  It’s definitely not us. 

I had been feeling like that for a while - like I was the perpetual initiator.  

Then, someone invited me to join them for an afternoon of frappuccinos and pedicures, and I had a little celebration before replying to that marvelous text. 

It was the little happy jolt that I needed and it completely made my week.

My nails now look fabulous, by the way.  It’s still too chilly to wear flip flops here most days, but if you would care to see the proof I’d happily take my socks off for you.  You’re welcome.

Though I am well aware of the fact that much of my “perpetual initiator” feelings are not exactly grounded in truth, it was so very nice to be the on the receiving end of the invitation. 

After a bit of careful, cookie-fueled self-examination, I realized that the most wonderful part of this invitation was the fact that I did not have to think at all.  A lot of my interactions with people are co-planned, we throw dates and ideas back and forth until something finally makes its mark on the calendar.  This is just fine, but it was luxurious to be able to simply say “yes,” provide my coffee order, and just show up.  That was the truly special part - no thinking required. 

So, let’s do some inviting and give a few of our favorite people the happy jolt that comes with receiving a no-coordinating-required kind of invite. 

May I suggest that you invite them over to try out a new recipe?  Like this one?  You really should… 

You know what a fan I am of the mocktail.  I spent most of last Summer blending, juicing, and squeezing, in order to drink my Summer through a straw.

Though this drink does contain wine, the majority of the alcohol is cooked off during the poaching process.  So, it's cool if you would like to drink one (or three) of these on a Monday afternoon.

The flavors here are so elaborate, yet so delicate.  The gentle notes of pear, sauvignon blanc, ginger, lemon, and apple will bounce around your palate in one glorious ode to Springtime. 

Now call your friend and make her/his day.  Happy jolts for everyone. 

Sincerely, 

Pedantic Foodie

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Poached Pear Spritzer

makes six 6-ounce servings

- 1 cup water 

- 1/2 cup dry white wine, I used a Sauvignon Blanc (chilled) 

- 5 slices fresh ginger, peeled

- 1/2 cup granulated sugar 

- 2 medium Bosc pears, peeled and cut into 1/2-inch cubes 

- 3 tablespoons freshly squeezed lemon juice 

- 16 ounces sparkling apple cider*

- lemon slices, for garnish 

Combine water, wine, ginger, and sugar in a small saucepan and bring to a simmer over medium heat.  Stir often, until the sugar has completely dissolved.

Add pears to the simmering syrup and cook for 10 minutes, or until fork-tender.  

Remove from heat and pour the contents of the pan into the pitcher of your blender.  Blend on high until smooth.  Allow to cool in the refrigerator. 

When ready to serve, fill six, 6-ounce glasses with ice.  Fill each glass halfway with pureed pears and top with 1/2 tablespoon of freshly squeezed lemon juice.  Slowly fill the glass to the brim with sparkling apple cider (about 2.5 ounces per serving) and stir to combine.  Serve immediately.  Enjoy! 

*You can find some variation of sparkling apple cider at most any grocery store.  I prefer the Trader Joe’s brand, but any brand will do. 

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{The 1st Meal} Cinnamon Sugar Cheese Buns from A Jewish Baker's Pastry Secrets

“What lies behind us and what lies before us are tiny matters compared to what lies within us.”

-Ralph Waldo Emerson

I love the holiday season because everything is familiar.  In a world where life becomes more mercurial with each setting sun, and where a bustling city can fall apart in a day, familiarity is a precious treasure.  I thrive on sameness, and during this time in my life when I sit on the brink of the most enormous of changes, the holidays could not be more welcome. 

When I want to evoke some holiday nostalgia I turn to the oven.  A long day of baking serenaded by an erratic Christmas playlist always brings some coziness to the house.

We need to arm ourselves with some tools.  We need tools for feeding people because, if your holidays are anything like mine, they are characterized by company.  Company is wonderful, but mealtime can seem overwhelming, especially, when you have focused all your attention towards diagramming your grandiose plans for that one great meal.  

Though the brine for the turkey and the homemade rolls are salient, breakfasts for your hungry guests cannot be ignored.  This is when we break out our tools and pull off a specular breakfast that will stand up to the fabulous turkey you have been meticulously preparing.

Several weeks ago I received this lovely book, A Jewish Baker's Pastry Secrets, and it took me a long while to decide which recipe I would attempt first.  This collection of family-created and well-loved recipes is beautifully written.  Though some of them are quite daunting, even to someone who makes her own puff pastry, the book utilizes classic recipes and adapts them to create many a loved family treat. 

After much deliberation, I settled on what was really the only reasonable option - Cheese Buns.  I remember eating these pastries as a child, though the ones of my childhood were far inferior to these soft, pillowy buns.

The basic bundt dough recipe is enhanced with several handfuls of golden raisins, and filled with a soft, lightly sweetened, cream cheese filling and sprinkled with cinnamon sugar.  The cinnamon sugar and raisins were my idea.  After the initial testing of the recipe, I decided to amp up the flavor a bit.  These adaptations were not necessary, but I fancied them, and, as we all know, I cannot leave things well enough alone.

Now before you huff off with rolled eyes because this recipe in no way sounds like something you can simply whip up in the morning, let me tell you the best part.  The very best, most wonderful part of this recipe is that the dough can be made well in advance and frozen.  After the dough is defrosted you are just a few steps away from hot, homemade rolls.  Just in time for a late breakfast for your sleepy house guests.  They will greatly appreciate the fresh pastries and you will be glorying in the fact that you whipped them up almost as easily as opening a can of biscuits.  

P.S. Please do not ever buy canned biscuits. Please.

Oh, and the other wonderful thing that I absolutely love about this dough?  It is so versatile.  One batch makes a huge amount of dough - enough for two separate breakfasts recipes.  Make the whole batch and divide it to pull out of the freezer whenever company calls.  I’ll be sharing my own recipe with this dough next week! 

I think we should all make a big batch of bundt dough this weekend and bake ourselves some warm, creamy, cheese buns for Saturday morning pleasure, and freeze the rest for next week’s recipe.  Yes, do that.  

On a side note, your rolls probably shouldn't overflow with cream cheese filling like mine did.  But then again, cream cheese frosting is one of the most glorious substances on this earth, so why not put a little extra in there?  In fact, you could double the recipe and really spread the love.  That's a bit extravagant though.  I definitely did not do that. Nope.  I did not.  

Okay, I did... No regrets. 

There is something so satisfying about pulling a warm sheet of hot rolls out of the oven.  I need to find a candle that smells like that moment. 

This is the moment where Paul Hollywood tells me that my rolls were too close together and that the edges are rubbish and then I unapologetically shove a bun into his mouth.  I happen to find great joy in tearing the rolls apart and I have never turned up my nose to a shabby edge. 

If you don't watch The Great British Bake Off, I apologize for that tangent.  But seriously, you should stop whatever you are doing right now and have a little marathon.  Netflix it.  

This is the very essence of beginning well.

Sincerely,

  Pedantic Foodie

I received this book from Blogging for Books for this review. As always, all opinions are completely my own.

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Cheese Buns with Golden Raisins & Cinnamon Sugar

makes up to 18 buns (see note) / recipe adapted from A Jewish Baker’s Pastry Secrets

for the cream cheese filling

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 egg yolk
• 1/2 cup + 2 tablespoons granulated sugar 
• 1/2 teaspoon vanilla extract  

In a medium bowl combine cream cheese and butter and use an electric mixture to beat until smooth.  Add egg yolk and sugar and beat on medium speed, until fluffy.  Mix in vanilla extract.  

Transfer the filling to a piping bag and refrigerate until ready to use.  Allow to soften for 10-15 minutes before piping. 

Note: When doubling the cream cheese filling, do not double the amount of egg.

for the bundt dough* 

• 1/2 cup warm water (about 95 degrees F)
• 3 packages active dry yeast (3 scant tablespoons) 
• 1 cup whole milk, at room temperature 
• 3/4 cup granulated sugar 
• 3/4 unsalted butter, cut into cubes
• 3 large eggs 
• 6 cups bread flour 
• 1/4 cup nonfat dry milk
• 2 1/4 teaspoons salt 
• 2 teaspoons vanilla extract 
• 2/3 cup golden raisins

*This dough recipe will make 18 buns if you use the entire batch of dough, or 9 buns when divided.  If you wish to make the full recipe, rather than freezing a portion of the dough, double the recipe for the cream cheese frosting. 

In the bowl of your stand mixer combine all ingredients and mix on low speed, using the paddle attachment, until just combined.  Then, change to a dough hook and knead the dough for 8-10 minutes, until smooth, shiny, and elastic.  The dough will look rather loose, but resist the urge to add more flour.

Coat a large bowl with butter and place the dough in the bowl, turning to coat.  Cover with plastic wrap and allow to rise until doubled in volume, about one hour.  

When the dough has doubled, turn it out unto a floured surface, punching down the dough to release some of the air.

This is where you have to make your decision. 

If dividing and freezing, cut the dough into two equal pieces and fold one portion into a rectangle by folding the ends in towards the center.  Allow to rest for 15 minutes before wrapping tightly in plastic wrap.  The dough can be frozen for up to one week.  

Shape the second portion of the dough, into a 12x8 rectangle and press the golden raisins into the surface of the dough.  Allow to rest for 15 minutes. 

If you are using the entire batch of dough, you should form two rectangles and double the amount of raisins.  

Roll the rectangle(s) up, lengthwise, tucking the end under itself tightly as you roll and squeezing gently to extend the roll.  You should be left with an 18 inch log.  Cut the log(s) into 9 or 18 equal portions, rolling each portion to form a tight bun. 

Place the buns on sheet pan(s) lined with parchment and allow to rise for 45 minutes, until almost doubled in volume.

Using a small glass, press into the center of each bun to form an indentation.  You may need to dust the bottom of the glass with a bit of flour so that it does not stick.  You should be left with a fairly deep well and a well-rounded rim.

assembly

• cinnamon sugar (1/4 cup sugar mixed with 2 teaspoons ground cinnamon)
• egg wash (1 egg + 1 teaspoon water)
• cream cheese filling

Brush the edges of each bun with egg wash and then fill each well with prepared cream cheese filling.  Allow the buns to sit, uncovered, for 20 minutes, until the rims are dry and have risen slightly. 

Preheat the oven to 350 degrees F. 

When the buns have finished rising, brush with another coat of egg wash and sprinkle the edges with cinnamon sugar.  

Place the buns in the center rack of the oven* and bake for 25-30 minutes, until deep golden brown.  The rims should feel firm to the touch.  Cool for 10-15 minutes before serving or wrap in plastic wrap and store for up to 2 days.  Enjoy!

*If baking the full batch of buns, you will have to bake in two batches - 9 buns per sheet pan.