Every now and then, though the culinary snob in me is loathe to admit it, Martha has an idea so good I have to try it right away. The April issue of Martha Stewart Living (I'm a bit behind on my magazines) held this shortcake recipe. New berries are bursting out at our farmer's market, so I knew this little cake was perfect for James' Easter dessert (told you you'd hear about it). Basically it's an almost crumbly, super short dough, topped with sugar macerated strawberries and gently elevated with a whipped cream made by infusing heavy cream with fresh basil leaves. Easy, elegant, and just a bit more refined than the usual backyard version.
Wednesday, April 27, 2011
A New Go To Dessert
Every now and then, though the culinary snob in me is loathe to admit it, Martha has an idea so good I have to try it right away. The April issue of Martha Stewart Living (I'm a bit behind on my magazines) held this shortcake recipe. New berries are bursting out at our farmer's market, so I knew this little cake was perfect for James' Easter dessert (told you you'd hear about it). Basically it's an almost crumbly, super short dough, topped with sugar macerated strawberries and gently elevated with a whipped cream made by infusing heavy cream with fresh basil leaves. Easy, elegant, and just a bit more refined than the usual backyard version.
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