Name: Orange And Sour-Cream Drop Shortcakes with Assorted Berries
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 tb Baking powder; 3/4 ts Baking soda; 3/4 ts Salt; 1 1/2 Sticks cold unsalted butter; cut into bits (3/4; ; cup); 1 1/2 ts Freshly grated orange zest; 1 c Sour cream; 1 c Milk; 2 c Well-chilled heavy cream; 1/4 c Confectioners' sugar

Never forget that when we are dealing with any pleasure in its healthy and normal and satisfying form, we are, in a sense, on the Enemy’s ground. I know we have won many a soul through pleasure. All the same, it is His invention, not ours. He made the pleasures; all our research so far has not enabled us to produce one. All we can do is to encourage the humans to take the pleasures which our Enemy has produced, at times, or in ways, or in degrees, which He has forbidden. Hence we always try to work away from the natural condition of any pleasure to that in which it is least natural, least redolent of its Maker, and least pleasurable. An ever increasing craving for an ever diminishing pleasure is the formula.

C.S. Lewis

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	tb	Baking powder
3/4	ts	Baking soda
3/4	ts	Salt
1 1/2		Sticks cold unsalted butter; cut into bits (3/4
		; cup)
1 1/2	ts	Freshly grated orange zest
1	c	Sour cream
1	c	Milk
2	c	Well-chilled heavy cream
1/4	c	Confectioners' sugar

INSTRUCTIONS

FOR SHORTCAKES
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
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