Categories: Recipes Date: Dec 8, 2014 Title: Louisiana Strawberry & Cranberry Shortcake
There are likely to still be cranberries in grocery stores from the holidays, and there are plenty of local berries at the market right now for these Louisiana Strawberry & Cranberry Shortcakes, courtesy of one of our sweetest market supporters, Chef Kristen Essig of NOLA Bean.
To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners’ sugar, and satsuma juice; purée until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
To serve, split biscuits and fill with marinated berries. Top with whipped cream.
Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes—or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).
Recipe compliments of Chef Kristen Essig, Nola Bean