| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1994 | 1 | Servings | |
INGREDIENTS
| 6 | c | Blackberries, picked over |
| 1 | c | Granulated sugar |
| 6 | c | Raspberries, picked over |
| 6 | c | Blueberries, picked over |
| 3 | c | All-purpose flour |
| 1/3 | c | Granulated sugar |
| 1 | T | Baking powder |
| 3/4 | t | Baking soda |
| 3/4 | t | Salt |
| 1 1/2 | Sticks cold unsalted butter | |
| cut into bits 3/4 | ||
| cup | ||
| 1 1/2 | t | Freshly grated orange zest |
| 1 | c | Sour cream |
| 1 | c | Milk |
| 2 | c | Well-chilled heavy cream |
| 1/4 | c | Confectioners' sugar |
INSTRUCTIONS
In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving. Make shortcakes: Preheat oven to 425F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers. In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving. Split shortcakes horizontally with a fork and serve with berries and whipped cream. Serves 12. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5257
Calories From Fat: 1346
Total Fat: 153.9g
Cholesterol: 466.6mg
Sodium: 4575.7mg
Potassium: 4313.9mg
Carbohydrates: 938.5g
Fiber: 124.6g
Sugar: 503.7g
Protein: 82.5g