Breads | Saveur

Estela’s Tomato Toast

Ignacio Mattos — Wed, 24 Jul 2019 17:44:33 +0000

Marcus Nilsson (Courtesy Artisan). Marcus Nilsson (Courtesy Artisan)

Ignacio Mattos, the chef at New York City’s celebrated Estela, likes to use milky, buttery Fromager d’Affinois for this open-faced tomato sandwich, but Brie or any triple-cream French cheese would also be delicious here. The flaky sea salt can be swapped out for gray salt.

Featured in “The Best Tomato Sandwich Isn’t a Sandwich at All” by Marian Bull.

Yield: 1

Time: 15 minutes

2 tsp. extra-virgin olive oil, divided
One scant ¼-in.-thick slice pumpernickel or other dense, seeded bread, crusts removed
1 garlic clove
2 Tbsp. Fromager d’Affinois, Brie, or triple-cream French cheese, softened (with or without rind, as desired)
1 firm-ripe heirloom tomato, sliced into ⅛-in.-thick rounds
2 pinches flaky sea salt

Instructions

To a large cast-iron skillet over medium-high heat, add 1 teaspoon of the oil. Add the bread and toast, pressing down with the back of a spatula so it cooks evenly, until well charred and deep brown on both sides, about 5 minutes total. (It’s okay to have a few blackened bits; if the edges are burnt, just slice them off.)
Rub one side of the toast lightly with the garlic, then spread the cheese on top in a light, even layer. Season the tomato slices with flaky salt.
Arrange the tomato slices on the toast, letting them drape over the sides. Drizzle with the remaining oil and serve immediately.

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Pan con Tomate

SAVEUR Editors — Mon, 18 Mar 2019 22:40:27 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

Pan con tomate translates as bread with tomato, and that’s basically all it is. But what a combination! The dish originated in northern Spain, in the region of Catalonia. There, it’s known as pa amb tomaquet, and it’s usually eaten at lunch or dinner, as a light side dish. But down south in Andalusia, pan con tomate is more often eaten in the morning, and it’s a hearty and luscious food. Its simplicity belies the pleasure that comes whenever it is served. All you need is good-quality olive oil, bread, garlic, a ripe tomato, and a sprinkle of sea salt.

Use the largest holes on a box grater to get at the juicy meat of a beefsteak tomato, discarding most of its skin as you go. Next, rub pieces of toasted baguette with a clove of garlic, drizzle them with olive oil, and top with the sweet grated tomato and a sprinkle of sea salt.

Yield: 4

Time: 15 minutes

Two 6-in. pieces baguette, halved lengthwise
2 garlic cloves, peeled
4 Tbsp. extra-virgin olive oil
2 very ripe large tomatoes
Coarse sea salt

Instructions

Position a rack in the center of the oven and preheat to 500°F. Place the baguette halves on a baking sheet and bake until golden brown, about 8 minutes. Using your fingers, rub the garlic over the cut surface of the toasts, then drizzle with oil.
Place a box grater over a large bowl and grate the cut sides of the tomatoes over the largest holes, discarding the skins. Spoon the grated tomatoes onto the toasts, sprinkle with sea salt, and serve immediately.

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Salmorejo

Alex Raij — Mon, 18 Mar 2019 22:48:23 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

I first encountered salmorejo—gazpacho‘s thicker, more decadent cousin—in Madrid. The cool and creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another bowl.

Yield: 8

Time: 1 hour 15 minutes

3 Tbsp. kosher salt, plus more to taste
8 plum tomatoes, halved and seeded
1 baguette (10 oz.), preferably stale, cut into large pieces
1 garlic clove, coarsely chopped
½ small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 Tbsp. sherry vinegar, plus more to taste
1½ cups finely chopped Ibérico or serrano ham, or prosciutto
3 hard-boiled eggs, finely chopped

Instructions

To a blender, add the salt, tomatoes, baguette, garlic, onion, and enough boiling water to cover; set aside for 1 hour.
Reserve 1 cup of the liquid. Drain the vegetables and return them to the blender. Add the oil, vinegar, and reserved liquid. Purée until silky, then season with salt and additional vinegar to taste. Refrigerate until chilled.
Pour the salmorejo into eight bowls and top evenly with the ham, eggs, and a drizzle of oil.

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Guinness Soda Bread

Byron Moussouris — Fri, 03 Apr 2020 13:05:18 +0000

Belle Morizio. Belle Morizio

This quick and not-too-sweet brown soda bread comes from Byron Moussouris, the executive head chef of the Bloomsbury Hotel in London. Made with a generous splash of Guinness stout and black treacle—a robust cane syrup similar to molasses—this bread is best served warm or at room temperature, with soft, cultured butter or clotted cream and jam.

Yield: Makes one 8-by-4-inch loaf

Time: 1 hour

1 Tbsp. cold unsalted butter, plus more for greasing
1 cup plus 2 Tbsp. whole wheat flour
1½ cups all-purpose flour
½ cup rolled oats, plus more for sprinkling
1¼ tsp. baking soda
½ tsp. fine sea salt
1 cup whole milk
¼ cup black treacle or molasses
½ cup Guinness

Instructions

Position a rack in the center of the oven and preheat to 350° F. Lightly grease an 8-by-4-inch loaf pan with butter and line with parchment.
In a large bowl, stir together the whole wheat and all-purpose flours, oats, baking soda, and salt. Add the butter and, using a pastry blender or your hands, cut the butter into the flour until the mixture resembles small crumbs and holds together slightly when squeezed in the palm of your hand. Add the milk, treacle, and Guinness, then use a silicone spatula or wooden spoon to fold the liquids into the dry ingredients just until combined. (Do not overmix.) Transfer the batter to the prepared loaf pan, smoothing the surface with the spatula or the back of the spoon. Sprinkle with a generous pinch of oats.
Bake until a skewer inserted in the center comes out clean, 45–50 minutes. Allow to cool slightly, then unmold the loaf and slice to serve warm (or cool to room temperature before slicing).

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Black-Eyed Pea Cornbread

Becky Miller Tollison — Mon, 18 Mar 2019 22:48:25 +0000

Maura McEvoy. Maura McEvoy

For the October 2004 issue, SAVEUR sent writer Carolynn Carreño to cover the extravagant tailgating scene at a University of Mississippi football game. She made her way through sausage biscuits, caramel cake, cream-cheese crab dip, and a pork loin with horseradish-pineapple sauce—all before noon. Yet it was this cornbread that Carreño still considers the standout. As she explains, “You can put ‘cornbread’ in quotes, because this is more pudding-like, and stuffed with black-eyed peas, sausage, and cheddar.” The genius behind it? A retired home-ec teacher named Becky Miller Tollison, whose late husband, Edward “Bubba” Tollison, played football at Ole Miss in the 1970s.

Featured in: “Tailgating at Ole Miss” by Carolynn Carreño.

Yield: 9–10

Time: 1 hour 35 minutes

Unsalted butter, for greasing
1 lb. spicy pork sausage meat
1 medium yellow onion, chopped (about 2 cups)
1 cup white cornmeal
1⁄2 cup all-purpose flour
1 tsp. kosher salt
1⁄2 tsp. baking soda
2 large eggs
1 cup buttermilk
1⁄2 cup vegetable oil
8 oz. cheddar cheese, grated (about 2 cups)
One 15-oz. can black-eyed peas, drained
3⁄4 cup canned cream-style corn
One 4-oz. can diced green chiles
1⁄2 cup drained, sliced pickled jalapeños, chopped

Instructions

Position a rack in the center of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish with the butter and set aside.
In a large skillet over medium heat, combine the sausage and onions, and cook, breaking up the meat frequently, until it’s cooked through and the onions have softened, 10–11 minutes. Transfer to a paper towel-lined plate to drain and set aside.
In a large bowl, whisk together the cornmeal, flour, salt, and baking soda. In a medium bowl, whisk together the eggs, buttermilk, and oil. Pour the egg mixture into the cornmeal mixture, and use a silicone spatula to fold together until just combined (the batter will still be lumpy). Fold in the reserved sausage mixture, cheese, black-eyed peas, corn, green chiles, and jalapeños. Pour the batter into the prepared baking dish, and smooth the surface with the spatula. Bake until golden brown, 50–60 minutes. Allow to cool for 10 minutes before serving.

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Mallorcas

SAVEUR Editors — Mon, 02 Dec 2019 16:39:27 +0000

Eva Kolenko

Fluffy, eggy, buttery, coiled like a snail’s shell, and generously dusted with powdered sugar, pan de Mallorca is named for its land of origin, in Spain, where the breads were known as ensaïmadas. They made their way to Puerto Rico in the early 1900s and took on a life—and name—of their own. Today, the sweet rolls can be found sandwiched with ham and cheese at cafes across San Juan.

Featured in: “The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns,” by Illyana Maisonet.

Yield: 6

Time: 3 hours 20 minutes

1 (¼-oz.) package active dry yeast
½ cup whole milk
6 Tbsp. unsalted butter, melted and divided, plus more for greasing
3 large egg yolks, lightly beaten
2½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tsp. kosher salt
Confectioners' sugar, for dusting

Instructions

In a large bowl, add the yeast and ¼ cup warm water (115°F). Set aside until foamy, about 10 minutes, then using a fork or wooden spoon, stir in the milk, 4 tablespoons melted butter, and the egg yolks until smooth. Add flour, sugar, and salt; stir until dough forms. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes. Grease a separate large bowl with melted butter and transfer the dough into it. Cover loosely with plastic wrap and set aside in a warm place until just about doubled in size, 50–60 minutes.
Butter a large baking sheet and set aside. Turn the dough out onto a lightly floured work surface, and using a lightly floured rolling pin, roll the dough out to an 18-by-8-inch rectangle. Brush the surface of the dough evenly with the remaining 2 tablespoons melted butter, then starting at one of the short ends, roll the rectangle up into a tight cylinder. Slice the cylinder crosswise into 6 equal pieces, then transfer to the prepared baking sheet, spacing at least 3 inches apart. Cover loosely with plastic wrap, then set aside until puffed and nearly doubled in size, 1½–2 hours.
Preheat the oven to 375°F, with a rack in the center. Uncover the rolls and bake until lightly browned and cooked through, 15–18 minutes. Let cool slightly, then dust generously with confectioners’ sugar. Serve warm or at room temperature.

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Rhode Island Stuffies

Kat Craddock — Mon, 18 Mar 2019 22:46:15 +0000

Matt Taylor-Gross

This recipe is excerpted from Stirring the Pot, a collection of recipes and wine pairings from the New York chapter of Les Dames d’Escoffier. Preorder your copy here; proceeds benefit LDNY’s scholarship fund.

I grew up in Rhode Island, but it wasn’t until I left that I really appreciated just how special my home state’s food culture really is. With a history of fishing, shipping and manufacturing, New England’s coastline has been a cultural melting pot for generations. Today, Rhode Island’s cuisine is still shaped by a wide range of international influences: global foods like French Canadian meat pies, Cape Verdean cachopa, fresh Italian pastas, Portuguese custard tarts, Syrian stuffed grape leaves, and Lao sour sausage abound in restaurants, bakeries, and homes.

Overfishing and other environmental concerns have pushed Rhode Island’s fisheries to operate more sustainably; while certain species are less bountiful, others, like squid and clams, still thrive. Quahogs (large, hard-shelled Atlantic clams) can be found along the coast, from Cape Cod to New Jersey, but Rhode Islanders feel a particular ownership of them. Too tough to eat from the shell, their meat is added to specialties like clamcakes, chowders, and “stuffies.” While similar to dainty clams casino and oysters Rockefeller, the stuffy is less of a pinkies-up affair. Paired with chowder, a single one is a meal. This version is just about as classic as they come. Seek out Portuguese-style chouriço, which is softer than Spanish chorizo. (Michael’s is a reliable, New England–made brand that is available online from Portugalia Marketplace.)

Yield: 12

Time: 3 hours

12 whole quahogs, scrubbed
½ cup shucked clams
8 Tbsp. unsalted butter, divided
6 oz. hot or mild Portuguese chouriço, finely chopped (1¾ cups)
6 oz. yellow onions, finely chopped (about 1 medium, 1¾ cups)
5 oz. celery, finely chopped (2 cups)
1 Tbsp. Tabasco sauce, plus more for serving
1 tsp. smoked paprika
½ tsp. celery salt
½ tsp. crushed red chile flakes (optional)
8 oz. (6 cups) coarse bread crumbs (preferably homemade)
3 Tbsp. finely chopped Italian parsley
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

Instructions

Purge the quahogs: fill a large bowl with generously salted cold water, add the quahogs, and set aside for 15 minutes. Place the shucked clams in a medium heatproof bowl and set it by the stove.
Transfer the quahogs to a pot, leaving any grit behind in the bowl. Add 2 cups of cold water, cover, and turn the heat to high. Steam just until the clams begin to open, 3–5 minutes (start checking after 3). Using tongs, transfer each open clam to a large bowl, allowing up to 8 minutes for all of the clams to open; discard any that remain shut. Strain the hot cooking liquid through a fine-mesh sieve over the reserved shucked clams, discarding any solids from the pot. Set aside until the clams are slightly firm and the liquid is cool enough to touch, about 5 minutes. Rinse and dry the pot and return it to the stove.
Meanwhile, pull the quahogs from their shells (add any accumulated juices to the bowl). Set the shells side. Finely chop the meat and transfer to a large, clean bowl. Remove the shucked clams (reserving the quahog-cooking liquid); chop them too, add to the bowl and set aside.
Add 6 tablespoons butter and the chouriço to the pot and set over medium heat. Cook, stirring frequently, until the sausage begins to brown, 8–10 minutes. Add the onion and celery and continue cooking until the onion is translucent but not yet browned, 4–6 minutes. Stir in ¼ cup of the reserved quahog liquid, followed by the Tabasco, paprika, celery salt and crushed red chile flakes (if using); turn the heat down to low and continue cooking, stirring frequently, until the vegetables are soft and the liquid has evaporated, 8–10 minutes. Remove from the heat and set aside to cool slightly.
Using kitchen shears or a sharp knife, cut through the quahog shell hinges to separate. Line a large rimmed baking sheet with aluminum foil and arrange 12 of the half shells on it, open side up. (Discard the remaining shells or reserve for another use.)
To the bowl of chopped clams, add the bread crumbs, parsley, the contents of the skillet, and 1¼ cups of the reserved quahog liquid; toss well to combine. (The bread crumbs should be thoroughly hydrated but not soggy; if necessary, add a bit more reserved quahog liquid or water.) Season to taste with salt and black pepper.
Divide the stuffing evenly among the half shells, packing gently into loose mounds. Cover with plastic wrap and refrigerate for at least 4 and up to 24 hours.
Preheat the oven to 400°F. Uncover the baking sheet, dot the cold stuffies with the remaining butter, then bake until browned, sizzling, and heated through, 25–30 minutes. Serve the stuffies hot, with extra Tabasco and lemon wedges.

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Ricotta Crostini with Cherry Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:20:04 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

It doesn’t get much simpler—or more satisfying—than this Italian ricotta crostini recipe that comes together in under 20 minutes. We love using past-their-prime cherry tomatoes here, since they’re extra sweet and break down in no time. If you’ve already got the grill going, use it to toast the bread in step 2.

Yield: 4–6 as an appetizer

1 cup cherry tomatoes
1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small loaf of ciabatta or other crusty bread, cut into ½-in. slices
1 garlic clove, peeled
1–1½ cups ricotta cheese, preferably at room temperature
Parmesan cheese, coarsely grated

Instructions

Position a rack 5 inches from the broiler element and preheat to high. On a small rimmed baking sheet or in a heatproof skillet, toss the tomatoes with the oil and season with salt and black pepper. Broil until they’ve burst and released some of their juices, about 8 minutes. Remove from the oven and set aside.
Drizzle the bread with olive oil. In a grill pan set over medium-high heat, toast both sides of the bread until beginning to char, about 5 minutes total. (Alternatively, place directly on the oven rack and broil, turning once, until toasted on both sides, about 5 minutes.)
Rub one side of each crostini with the garlic, then top with a dollop of ricotta and spread to the edges. Spoon evenly with the reserved tomatoes and their juices, then sprinkle with the parmesan and more salt and black pepper.

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Croissants au Beurre

Chad Robertson — Mon, 18 Mar 2019 22:25:35 +0000

Emma Star Jensen

The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the process of coating a dough with fat and repeatedly folding and rolling it to create layers. Tartine owner Chad Robertson insists on an unsalted, high-fat butter with at least 80 percent fat for laminating his straight-armed versions.

Recipe times may vary drastically depending on environmental factors, so be sure to mind the visual cues before moving on to the next step. If possible, use a scale to measure your ingredients and work in a cool room.

Featured in “How to Make the Best Ultra-Buttery Croissants,” by Kat Craddock.

Ingredients

For the Preferment:

³⁄₄ cup (200 g) 2% milk
¹⁄₂ tsp. (2 g) active dry yeast (not instant)
1 ¹⁄₄ cups (175 g) bread flour

For the Dough:

2 tsp. (8 g) active dry yeast (not instant)
1 ³⁄₄ cups (425 g) 2% milk
5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
¹⁄₃ cup (70 g) sugar
1 tbsp. plus 1 tsp. (22 g) fine sea salt
1 tbsp. (12 g) unsalted butter, melted
5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
3 large egg yolks
2 tbsp. heavy cream

Instructions

Make the preferment: In a small saucepan over low heat, warm the milk just enough to take the chill off. (The milk should not feel warm or cold to the touch, 80°–90°.)
Pour the milk into a large bowl, then sprinkle in the yeast and stir to dissolve. Add the flour and mix with a wooden spoon until a smooth batter forms. Cover the bowl with a clean, dry kitchen towel and let the mixture rise until almost doubled in volume, 2½–3 hours at room temperature or overnight in the refrigerator.
Make the dough: Transfer the preferment to the large bowl of a stand mixer fitted with the dough hook. Set the milk, flour, sugar, salt, and melted butter nearby. Add the yeast to the preferment and mix on low speed, stopping to scrape down the sides of the bowl and bring together the ingredients as needed, until the yeast is incorporated and the mixture is an even, well-mixed mass, about 2 minutes. Raise the speed to medium, and while mixing, slowly add half of the milk. Continue to mix until fully incorporated. Turn off the mixer, then add the flour, sugar, salt, melted butter, and the remaining half of the milk. Mix on low speed until a loose dough forms, about 2 minutes. Return the speed to medium and mix until the dough is smooth and cohesive, 2 minutes more. Remove the hook and cover the bowl with a clean, dry kitchen towel. Let rise in a cool place until the volume has increased by nearly half, about 1½ hours.
Transfer the dough to a lightly floured work surface and form it into a rough rectangle about 2 inches thick. Wrap tightly in plastic wrap and refrigerate until chilled through, 3–4 hours.
One hour before laminating the dough, make your butter sheet. Place a large sheet of parchment paper or plastic wrap on a work surface. Add the butter to the center in a neat pile, then cover with a second sheet. Use a rolling pin to flatten and form the butter into a 12×18½-inch rectangle, peeling back the top sheet to manipulate the butter into shape as needed. Refrigerate to lightly chill but not fully resolidify, 5–10 minutes.
Laminate the dough: Lightly flour a work surface. Retrieve and unwrap the dough, then roll it out to a 28×12-inch rectangle. With a long side facing you, peel the top sheet away from the butter and flip it over to cover the left two-thirds of the rectangle. Peel away the other sheet. Fold the uncovered third of the dough over the butter, then fold the left-hand third over the center, as if folding a business letter. With your fingers, push down along the seams on the top and the bottom to seal in the butter. Give the dough a quarter turn so that the seams are perpendicular to you. Roll out the dough once more into a 28×12-inch rectangle, and fold again in the same manner (no need to pinch the seams again). Wrap in plastic wrap and refrigerate for 1 hour to relax the gluten in the dough.
Clean the work surface, dust again lightly with flour, and retrieve the dough. Unwrap and again roll out into a rectangle 28×12 inches. Fold into thirds so that the rectangle measures 9×12 inches and 1½–2 inches thick. Wrap in plastic and immediately freeze on a flat surface for at least 1 hour or up to 1 week. (if frozen for more than an hour, transfer the dough to the refrigerator to thaw overnight before using in the morning.)
Three hours before you are ready to serve, form and proof the croissants: Remove the thawed dough from the refrigerator. Line 3 baking sheets with parchment paper and set aside. Lightly dust a work surface with flour and roll into a 12×40-inch rectangle about 1⁄8 inch thick. Use a straight edge and a paring knife or pizza cutter to carefully trim 1 inch from each of the long sides; save for another use. Cut the remaining dough into 14 triangles, 4 inches at the base and 10 inches tall. Working one at a time, stretch the triangles slightly to extend them to 11 inches. Then, starting at the base, roll each tightly all the way to the tip to form an even, straight-armed croissant shape. Press slightly at the tip to adhere and to make a slightly flattened base for the croissant to rest on. Continue rolling the croissants in this manner, then transfer them, spaced evenly apart and flattened side down on the prepared baking sheets (no more than 6 croissants per baking sheet).
Preheat the oven to 400° and set the racks at least 4 inches apart. (If you only have room for 2 racks, the croissants should be baked in 2 rounds.) Set a large, wide baking dish filled with water on the floor of the oven. Place the baking sheets in a warm, preferably humid spot and let rise until the croissants are puffed, very gassy, and about doubled in size (they should slowly spring back when poked with your fingertip and jiggle slightly like gelatin when the tray is shaken), 60–80 minutes.
In a small bowl, beat the yolks and heavy cream. Brush the risen croissants evenly with the mixture and bake, without opening the oven, until the croissants begin to color, 20–22 minutes. Rotate the pans and continue cooking until evenly golden, 6–8 minutes more. Let cool slightly before serving.

Time To Make The Dough

Making the Dough Christina Holmes

Lead viennoisier, Fausto Echeverria, uses a high-fat, European-style butter from Oregon to laminate Tartine’s croissant dough. First, a thin sheet of butter is laid on top of the dough before it is folded into thirds (1). Then, Echeverria rolls the dough out a second time (2), before folding it again in thirds like a letter (3, 4). After a short rest in the fridge, the folding process is repeated once more. The dough is then rested again for several hours to relax the gluten. After the final rest, the dough can be sheeted out and shaped into croissants, danish, and morning buns.

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Sour-Milk Griddle Cakes

Tim Mazurek — Wed, 28 Nov 2018 17:15:19 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In this sour-milk griddle cake recipe—adapted from Edna Lewis’ The Taste of Country Cooking —a thick, tangy batter cooks up into soft, fluffy rounds. The rustic pancakes make a delicious breakfast, especially when topped with stewed berries and maple syrup. You can use fresh or frozen blueberries to make the sauce.

Featured in “Back of the Bookshelf: The Taste of Country Cooking” by Tim Mazurek.“

Yield: 2

Time: 25 minutes

Ingredients

FOR THE SAUCE

2 cups blueberries, rinsed
⅓ cup sugar

FOR THE PANCAKES

1½ cups all-purpose flour
1⁄2 cup whole-wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. fine salt
1 Tbsp. unsalted butter, melted, plus more for cooking
1 large egg, beaten
2 cups sour milk or buttermilk
Maple syrup, for serving

Instructions

Make the sauce: To a medium pot set over medium heat, bring the blueberries, sugar, and 1⁄3 cup of water to a boil. Turn the heat to low and cook, stirring occasionally, until the blueberries break down and the sugar dissolves, 4–5 minutes. Remove from the heat and set aside.
Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
In a large non-stick skillet set over medium-low heat, melt 1 tablespoon of butter. Once the foam has subsided, working in batches, use a ⅓-cup measuring cup to scoop the batter onto the pan (without crowding the surface). Cook until tiny bubbles begin to form on the tops of the pancakes and the bottoms are golden brown, 2–4 minutes. Flip and cook the other side until golden brown, 2–4 minutes more. Transfer the pancakes to a platter and tent with foil to keep warm. Add more butter to the skillet and repeat with the remaining batter. Serve immediately with the blueberry sauce and maple syrup.

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Strawberry Shortcake for a Crowd

SAVEUR Editors — Mon, 18 Mar 2019 22:29:48 +0000

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

Baking a single oversize biscuit instead of laboring over individual ones makes for a marvelously over-the-top presentation of the classic American dessert. Because this strawberry shortcake recipe hinges on peak-season berries, it’s best to hit up your local farm stand for Tristar and other heirloom strawberries (alternatively, fancy-schmancy Oishii berries are sweet year round). The recipe can be doubled with success; simply make two biscuits, not one extra-large one.

Yield: 4

Time: 1 hour 10 minutes

3 cups strawberries, washed, hulled, and halved lengthwise
¼ cup plus 2 Tbsp. sugar, divided
1½ cups all-purpose flour
2 tsp. baking powder
1 tsp. fine salt
6 Tbsp. unsalted butter, cubed, divided
¾ cup whole or two percent milk
1 cup cold heavy cream
3 Tbsp. confectioners sugar
1 tsp. vanilla extract

Instructions

In a bowl, toss the strawberries with 5 tablespoons of the sugar and set aside to macerate for 30 minutes.
Position a rack in the center of the oven and preheat to 400°F. Into a large bowl, sift the flour, baking powder, salt, and remaining sugar and whisk gently to combine. Scatter 4 tablespoons of the butter on top, then use a pastry blender or your fingers to work it into the flour mixture until it looks like coarse crumbs. Stir in the milk. Turn the dough out onto a floured surface, then shape it into a large biscuit 6 inches in diameter and 1 inch thick. Transfer to a parchment-lined baking sheet.
Bake until just golden, about 25 minutes. When cool enough to handle, use a sharp knife to slice it horizontally in half, then transfer to a platter and spread the cut sides evenly with the remaining butter.
Using a handheld or stand mixer on high speed, whip the cream until soft peaks form. With the mixer running, slowly add the confectioners sugar and vanilla, then continue to beat to nearly stiff peaks.
Assemble the shortcake: Spoon the strawberries and their juices atop the bottom half of the biscuit, then cover with the whipped cream and top with the other half of the biscuit. Serve immediately in wedges.

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