Page 80

Tidewater Kitchen

Preheat oven to 425°. Combine flour, baking powder and 1/4 cup sugar; cut in butter with a pastry cutter until mixture is crumbly. Whisk together eggs, sour cream and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 8 times. Pat into 1/2-inch thickness, and cut with a 3-inch round biscuit cutter. Place dough on a lightly greased baking sheet and bake at 425° for 11 minutes, or until golden. When ready to serve dessert, beat whipping cream at medium speed with an electric mixer until stiff peaks are just about to form. Beat in confectioner’s sugar until peaks form. Make sure not to overbeat, as cream will become butterlike. Remove shortcakes from oven and split in half horizontally. Combine strawberry jam and chopped mint; spread the bottom halves of shortcakes evenly with the jam mixture. When ready to serve, top evenly with half of the strawberry mixture. Cover this with whipped cream; top with remaining strawberry mixture and shortcake tops. Garnish with mint leaves and remaining strawberries.

4 T. strawberry jam Mint leaves, chopped Garnish with fresh mint leaves and strawberries Combine sliced strawberries and 1/4 cup sugar (less if strawberries are sweet) into a bowl. Cover and refrigerate.

A Taste of Italy

STRAWBERRY-SPINACH SALAD When you discover foods that have a natural affinity for one an-

218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com 78

Profile for Tidewater Times

June 2018 ttimes web magazine  

Tidewater Times June 2018

June 2018 ttimes web magazine  

Tidewater Times June 2018