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Feeding the kids: Lemon Shortcakes with Plums
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious dessert, perfect for barbecues. I found the recipe in "Fresh," by the editors of "Better Homes and Gardens" (Houghton Mifflin Harcourt; $29.99).
Lemon Shortcakes with Plums
(Makes 8 servings)
— 2 cups all-purpose flour
— 1/4 cup sugar
— 1 tablespoon baking powder
— 1 tablespoon finely shredded lemon peel
— 1/2 teaspoon salt
— 1/2 cup butter, cut up
— 1/2 cup milk
— 1 egg, lightly beaten
— 2 teaspoons whipping cream
— 2 teaspoons sugar
— 7 plums, thinly sliced
— 6 tablespoons sugar
— 1 tablespoon lemon juice
— 1 cup recipe Mascarpone Whipped Cream (See below)
1. Preheat oven to 400°F. Grease a 9×11⁄2-inch round cake pan; set aside. In a medium bowl combine flour, the cup sugar, the baking powder, lemon peel, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add milk and egg, tossing with a fork just until flour mixture is moistened. On a floured surface knead dough by folding and gently pressing it just until dough holds together. Pat into pan. Brush top with the 2 teaspoons whipping cream; sprinkle with the 2 teaspoons sugar. Bake for 23 to 25 minutes or until golden. Let cool on a wire rack.
2. In a medium saucepan, combine 1 of the sliced plums, 6 tablespoons sugar and the lemon juice. Cook over medium heat about 8 minutes or until tender. Stir in remaining plums; let cool.
3. To serve, remove shortcake from baking pan; split horizontally in half. Place bottom half of shortcake on a platter. Top with half of the Mascarpone Whipped Cream and half of the plum mixture. Add the top half of the shortcake, the remaining Mascarpone Whipped Cream and the remaining plum mixture.
Mascarpone Whipped Cream: In a small mixing bowl combine 1⁄2 cup mascarpone cheese, 1⁄4 cup whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Beat with an electric mixer on medium until combined. In a large mixing bowl beat 11⁄4 cups whipping cream with an electric mixer on medium until soft peaks form (tips curl). Fold mascarpone mixture into the whipped cream.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from "Fresh" by the editors at Better Homes and Gardens. Copyright 2013