Monday, July 14, 2008

Nectarine shortcake kind of a weird word. The individual parts (nectar/ine) flatter it, but the word as a whole doesn't do the fruit justice.

The biscuit recipe in the current Cook's Illustrated? Fun and delicious. The dough comes together in this exciting way, and instead of stamping out the biscuits, you oil a 1/3 cup measuring cup and scoop them into the requisite form. They're so smart.

One final note here: I didn't have a hand mixer handy and couldn't get Joel to commit to whipping the cream by hand (and I wasn't going to do it), so we ended up using spray whipped cream, the taste of which I just don't get, because it manages to take the richness out of dairy and just make it cloying. But it was still a satisfying dessert.
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