Today, we're having some guests for dessert. They're trying to watch what they eat, so I'm planning to make a version of fruit shortcakes. Because I have so many different delightful berries (strawberries, blackberries, raspberries, and blueberries) courtesy of the Farmer's Market, I will serve everyone with a set of 4.
I started with almond creme. I altered a recipe from the PKD and PLD website.
My recipe included:
1 c. almond milk
1.5 t. vanilla
.5 t. almond extract
2 T. of sweetener
2 T. cornstarch blended with 2 T. water
1 t. Earth Balance
First, put the almond milk into a saucepan. Then, give the cornstarch mixture a quick stir to make sure it is smooth and free from lumps, and pour it in with the almond milk.
Whisking constantly, heat over medium until bubbling. It will start to thicken. Add the sweetener (I used sugar, agave nectar would be good, and honey would be fine for non-vegans) and extracts and continue to whisk for a total of about five minutes. If it starts to thicken too quickly or splashes you, turn the heat down to medium-low. It will be fine.
Add the Earth Balance (butter is fine for people who eat dairy) and whisk in. Give it a taste. You might want more sweetener or extracts. That's it for the creme. Set it aside.
Next up, we're going to make some simple scones. The recipe I found called for self-rising flour, which I didn't have. Thanks to the Food Network's web site, though, I figured out how to substitute. (Thanks, Food Network!) The original recipe also called for dairy, which I'm going to skip. Here's my version of Plain Scones.
3 c. flour
1.5 T. salt
4.5 t. baking powder
6 T. Earth Balance
2 t. sugar
1.5 c. almond milk
vanilla and/or almond extract to taste (optional)
Preheat the oven to 375. Sift the dry ingredients together, then cut in the Earth Balance.
Stir in the milk. It will be a sticky mess.
Dump onto a floured countertop, and knead once or twice, then roll out about an inch thick.
Cut into 2-inch circles and place on a greased (or non-stick) cookie sheet. Pop in the oven. They'll be done in 15-20 minutes.
Serve as you wish. You can do something more traditional, splitting the scone and topping with fresh berries and the creme, or you can make the berries into jam and play up the scone scone. I
I split each scone in half sandwich-style and then quartered it. I added a dollop of the almond cream, some berries (slice the strawberries), and then the top. I arranged that on the plate with some whole fruit, and two quick jams to decorate.
Blackberry-blueberry quick jam:
1 to 1.5 c. of fruit (half blackberries, half blueberries)
1-2 T. sugar/sweetener
1 T. lemon juice
Bring to a simmer in a small saucepan. Mash the berries while they cook. Press through a sieve or food mill. Put in the refrigerator.
Raspberry quick jam:
1 to 1.5 c. raspberries
1-2 t. lemon juice
1 t. sugar
Follow the same procedure as above.
Next up, we're going to make some simple scones. The recipe I found called for self-rising flour, which I didn't have. Thanks to the Food Network's web site, though, I figured out how to substitute. (Thanks, Food Network!) The original recipe also called for dairy, which I'm going to skip. Here's my version of Plain Scones.
3 c. flour
1.5 T. salt
4.5 t. baking powder
6 T. Earth Balance
2 t. sugar
1.5 c. almond milk
vanilla and/or almond extract to taste (optional)
Preheat the oven to 375. Sift the dry ingredients together, then cut in the Earth Balance.
Stir in the milk. It will be a sticky mess.
Dump onto a floured countertop, and knead once or twice, then roll out about an inch thick.
Cut into 2-inch circles and place on a greased (or non-stick) cookie sheet. Pop in the oven. They'll be done in 15-20 minutes.
Serve as you wish. You can do something more traditional, splitting the scone and topping with fresh berries and the creme, or you can make the berries into jam and play up the scone scone. I
I split each scone in half sandwich-style and then quartered it. I added a dollop of the almond cream, some berries (slice the strawberries), and then the top. I arranged that on the plate with some whole fruit, and two quick jams to decorate.
Blackberry-blueberry quick jam:
1 to 1.5 c. of fruit (half blackberries, half blueberries)
1-2 T. sugar/sweetener
1 T. lemon juice
Bring to a simmer in a small saucepan. Mash the berries while they cook. Press through a sieve or food mill. Put in the refrigerator.
Raspberry quick jam:
1 to 1.5 c. raspberries
1-2 t. lemon juice
1 t. sugar
Follow the same procedure as above.
And there she is!
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