Esta es una exhibición prevé de cómo se va ver la receta de 'Balsamic Strawberry Shortcakes from Joanne Chang of Boston's "Flour" Bakery and Cafe' imprimido.

Receta Balsamic Strawberry Shortcakes from Joanne Chang of Boston's "Flour" Bakery and Cafe
by Monte Mathews

It’s strawberry season in the Hamptons

and they’re truly flawless this year.

Nothing could be more welcome after our rainy, cold spring than these

beautiful, bountiful berries. And

nothing says June like their arrival.

But time isn’t on our side. The

season is fleeting and the chance to put fresh local strawberries on the table

is right now. Out here, there are any

number of road side strawberry fields where you can pick your own, a fun way to

spend an afternoon with the children in your life. We opted to go the lazy man’s route and

bought our strawberries at our local farm stand down the road. We brought the

brilliant red berries home and out came Joanne Chang’s “Flour” Cookbook, one of

Andrew’s go-to sources for truly unbeatable baking recipes. Use the search function on the left side of

this page and you’ll come up with no less than 6 recipes from Ms. Chang, every

single one of them a winner in our kitchen and with our friends. This is no exception.

The garden strawberry has a rich and

quite recent history. The French started

moving wild strawberry plants from the woodlands into their gardens in the

1300s. It wasn’t until the 1750s that

two cultivars from the new world, the fragaria

Virginia from the Eastern North America was crossed by the French with a

variety from Chile called fragaria chiloensis

to create the strawberry as we now know it. This “new” variety has almost

completely replaced the woodland strawberry in commercial strawberry

growing. The United States production of

strawberries outstrips any other country in the world. In fact about ¼ of the strawberries grown

worldwide are grown here—a whopping 1.3 million tons of them in 2011 alone. But wherever they are grown, they are highly

prized worldwide—everywhere from the Philippines to Morocco.

Published in 1843,

Miss Leslie's Receipt Book

contained the first

known US recipe for

Strawberry ShortcakeThe shortcake

is a British invention. It gets its name

from

the adding of shortening or butter to a dough which makes it tender. Calling lard or fat “shortening” comes from

the 15th century term "to shorten" which meant, "easily crumbled". Although shortcakes can be used with all

manner of fruits, they have been linked

to the strawberry in this country since 1850.

The arrival of the transcontinental trains meant that strawberries could

be shipped coast to coast surrounded by ice to keep them fresh. Strawberries and shortcake signaled the

arrival of summer across the country.

And they still do today. Joanne Chang’s

recipe gives you a traditional scone-like shortcake. But the real difference is the way she treats

the strawberries. The balsamic vinegar

and the grated lemon zest are a perfect counterpoint to the sweetness of the

berries and the lushness of the whipped cream.

It’s a wonderful treat on an early summer day or night. Don’t let the strawberry season pass by

without tasting these. Here is the

recipe:

Joanne Chang’s Balsamic Strawberry

Shortcakes from “Flour”

Makes

8 individual Strawberry Shortcakes.

Active time 20 minutes. Total Time 50 – 60 minutes.

2

sugar, baking powder, and alt on low speed for 10-15 seconds or until combined.

Scatter the butter over the top and beat on medium low speed for a

bout 30 seconds or until the butter is brown down the mixture get sort of

mealy.

In

a small bowl, whisk together 2 of the eggs and the cream until thoroughly

mixed. On low speed, pour in the egg mixture all at once and beat for 10 to 15

seconds, or until the dough comes together.

Dump

the dough out onto a floured work surface and press it out into a circle about

8 inches in diameter and 1 inch thick. Using a 3-inch biscuit cutter, cut out

circles, rerolling scraps as necessary to get 8 circles total. Place them on an

ungreased baking sheet several inches apart.

In

a small bowl, whisk the remaining egg until blended. Brush the tops of the

dough circles with the egg. Sprinkle evenly with the 1-tablespoon of sugar.

Bake

for 35-40 minutes, or until light golden brown. Let cool on pan or on wire rack

until cool enough to handle, then transfer to a rack to cool until warm.

Meanwhile,

stem the strawberries, and cut each berry lengthwise into four or five slices.

In a medium bowl, toss the strawberries with the vinegar, lemon zest, and the 6

tablespoons of sugar and let macerate for about 30 minutes.

Using

a handheld mixer or whisk, whip the cream wit the 1-tablespoon sugar and the

vanilla just until it hold soft peaks.

Split

each shortcake in half horizontally. Set the bottom haves, cut sides up,

on individual services plates. Divide the strawberries and their

syrup evenly among the bottom halves, then top the strawberries wit the whipped

cream, again dividing evenly. Balance the top halves on the whipped cream and

serve immediately.