2019-07-01_Louisiana_Cookin

Louisiana Cookin’ | July/August 2019 66

BLUEBERRYBLUEBERRYSHORTCAKESSHORTCAKES

WITHWITHCREOLECREOLECREAMCREAM
CHEESECHEESE WHIPPED CREAMWHIPPEDCREAM
MAKES 8

If you don’t have a cast-iron wedge pan,
you can bake these shortcakes 2 inches
apart on a parchment paper-lined
baking sheet.

2 cups self-rising fl our
⅓ cup granulated sugar
1¼ teaspoons lemon zest, divided
6 tablespoons cold unsalted butter,
cubed
3⅔ cups small fresh blueberries,
divided
⅓ cup plus 2 tablespoons whole
buttermilk, divided
1 large egg
1 teaspoon vanilla extract
½ cup confectioners’ sugar
1 tablespoon fresh lemon juice
Creole Cream Cheese Whipped
Cream (recipe follows)
Garnish: lemon zest

1. Preheat oven to 400°. Lightly
   spray an 8-well cast-iron wedge pan
   with baking spray with fl our.


2. In a large bowl, whisk together
   fl our, granulated sugar, and 1 teaspoon
   zest. Using a pastry blender, cut in
   cold butter until mixture is crumbly.
   Gently stir in ⅔ cup blueberries. In
   a small bowl, whisk together ⅓ cup
   buttermilk, egg, and vanilla. Make a
   well in center of fl our mixture;
   add buttermilk mixture, stirring
   until moistened. Add remaining
   2 tablespoons buttermilk, if needed.
   (Dough will be sticky.)


3. Turn out dough onto a lightly
   fl oured surface. Using fl oured hands,
   pat dough into a 7-inch circle.
   Cut into 8 wedges. Place dough in
   prepared wells, pressing into place.


4. Bake until golden brown and a
   wooden pick inserted in center comes
   out clean, about 18 minutes. Let cool
   in pan for 10 minutes. Run a knife
   between shortcakes and edges of pan;
   gently remove. Let cool on a wire rack
   for 30 minutes.


5. In a small bowl, whisk together
   confectioners’ sugar, lemon juice, and
   remaining ¼ teaspoon zest. Drizzle
   glaze over shortcakes. Serve with
   Creole Cream Cheese Whipped

Creamandremaining3 cups

blueberries.Garnishwithzest,

if desired.

CCREOLEREOLECCREAMREAMCCHEESEHEESE

WWHIPPEDHIPPEDCCREAMREAM

MAKESABOUT2 CUPS

½ cupcoldCreolecreamcheese

¾ cupcoldheavywhippingcream

2½ tablespoonssugar

1.Placea mediumbowlandmixer

beatersinrefrigeratoruntilverycold.

2.Whiskcreamcheeseuntilsmooth.

Addcreamcheese,cream,andsugar

tochilledbowl,andbeatwitha mixer

athighspeeduntilthickened.Serve

immediately.

BLUEBERRYBLUEBERRY COBBLERCOBBLER

MAKES 8 SERVINGS

(photo on page 60)

You can crisscross the dough over the

blueberry fi lling as an alternative to the

woven lattice on this cobbler.

8 cups fresh blueberries

⅔ cup plus 1 teaspoon sugar, divided

¼ teaspoon kosher salt

¼ teaspoon ground nutmeg

⅓ cup all-purpose fl our

⅓ cup cold water

1 tablespoon fresh lemon juice

Pie Dough (recipe follows)

1 tablespoon heavy whipping cream

Ice cream, to serve

1. Preheat oven to 375°.


2. In a 3-quart heavy-bottomed
   stainless steel saucepan, combine
   blueberries, ⅔ cup sugar, salt, and
   nutmeg. Using a potato masher,
   gently mash until blueberries begin to
   release their liquid. Stir until sugar is
   moistened.


3. In a small bowl, whisk together
   fl our and ⅓ cup cold water. Stir fl our
   mixture into blueberries. Bring to a
   simmer over medium heat, stirring
   until mixture begins to thicken. Stir in
   lemon juice. Spoon blueberry mixture
   into a shallow 2-quart baking dish.


4. Let Pie Dough stand at room
   temperature until slightly softened,
   about 10 minutes. On a lightly fl oured
   surface, roll dough into a 12x9-inch
   rectangle. Cut dough lengthwise into

8 strips. Arrange strips in a lattice

design over fi lling. Trim excess dough

to edge of dish. Brush dough with

cream, and sprinkle with remaining

1 teaspoon sugar. Place dish on a

rimmed baking sheet.

5. Bake until crust is golden brown
   and fi lling is bubbly, about 43 minutes.
   Let cool completely on a wire rack.
   Servewithicecream.

PPIEIE DDOUGHOUGH

MAKES DOUGH FOR 1 COBBLER

1¼ cups all-purpose fl our

½ teaspoon kosher salt

½ teaspoon sugar

½ cup cold unsalted butter, cubed

3 to 4 tablespoons ice water

1. In the work bowl of a food
   processor, pulse together fl our, salt,
   and sugar until combined. Add cold
   butter, and pulse until mixture is
   crumbly. Add ice water, 1 tablespoon
   at a time, pulsing just until combined.
   Turn out dough onto a lightly fl oured
   surface, and shape into a 5-inch disk.
   Wrap in plastic wrap, and refrigerate
   foratleast1 hourorovernight.

BLACKBERRYBLACKBERRY JAMJAM

MAKES 1½ CUPS

(photo on page 61)

Serve this jam with biscuits or pancakes

for a delicious breakfast or over ice

cream for a delectable dessert.

1 pound fresh blackberries

1 cup sugar

⅛ teaspoon salt

1 teaspoon red wine vinegar

1. In a 2-quart heavy-bottomed
   stainless steel saucepan, combine
   blackberries, sugar, and salt. Using
   a potato masher, gently mash until
   blackberries begin to release their
   liquid. Stir until sugar is moistened.
   Bring to a boil over medium-high
   heat. Reduce heat to medium-low;
   gently simmer, stirring occasionally,
   until mixture is reduced to 1½ cups,
   55 minutes to 1 hour.


2. Remove from heat. Stir in vinegar.
   Let cool completely. Spoon into an
   airtight container. Refrigerate for up
   to 2 weeks.