As we continue on, so does summer. I have lost track of what day it is most weeks (I seriously have to stop and think about it), but I know it’s hot! The weeks and weekends blend seamlessly into one another as there is no separation anymore. I say let us create that separation, we need (I definitely need) something to look forward to. So, let’s bring back the anticipation of the weekends. We may not be traveling by plane to some far-off destination, but we can travel away in our minds (and taste buds) and give ourselves a break and cut ourselves some slack. So, here’s to the weekend where indulgence is required and here’s to a new dark and stormy (in a good way, I promise) spin on an old summertime classic. Behold (yes, behold, dramatics needed…lots of asides today…my inner monologue is in over drive) my Black Forest Shortcake! It’s damn good and we all need a damn good now!
I have said this before, when I am creating a recipe, I think about a couple things. Something new, something borrowed and something blue…😉 Ha, no just something new, but also what’s in season and what I am craving at the moment. It changes constantly. So obvi cherries are in abundance right now and are delicious. I especially like fruit and veggies that you can’t get any other time exept when they are in season. That’s actually how we should eat all year round. I don’t, but should, hey I should do a lot of things I don’t so back off! 😊 Anyway, cherries, in season, yummy and really pleasing aesthetically. Yes, it is important to eat with your eyes, gets you in the mood…for eating, get your minds out of the quarantine gutters!
Ok, ok, looking for something I haven’t done with cherries before but also looking for that comforting feeling of nostalgia and summertime and no Rona. So, I thought, let’s do a spin on the old and traditional (not hating, still love, but again excitement, anticipation…) strawberry shortcake! The Black Forest Shortcake it was! I’m a sucker for boozy desserts. Or am I a sucker for booze…desserts…or just a sucker? Maybe all of the above, I’m cool with that. Anyway, this is a quick simple summer dessert elevated and a bit mysterious. Just swap out your traditional biscuits with chocolate biscuits, ditch the strawberries for cherries and throw some brandy in there (and in this case some fresh tarragon too, YOLO…so 2017…ahh 2017), and whip up your fresh chocolate whipped cream. Ta-da! Black Forest (dark and mysterious) Shortcake. You’re welcome.
Luscious cherries macerated in a little sugar, sherry vinegar and of course cherry brandy.
Chocolatey, crackly tender biscuit. Perfect vehicle for those boozy cherries, toasted almonds and loads of chocolate whipped cream.
Check out those toasted nuts! Ok, I guess I need to get my mind out of the quarantine gutter! 😉
Whatever your plans are this weekend (I’m guessing not much) you have time to make this special treat for yourself or your friends (that are in your bubble) or tease your friends over zoom (so over zoom and facetime) and take back your weekends and the anticipation that goes along with it. Remember indulgence is required! Black Forest Shortcake for the win!
Happy Reclaiming your Weekending!
Diane
- For the Biscuits:
- 1¾ AP flour
- ¼ cup cocoa powder
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- ½ tsp. of salt
- 12 tbsp. cold cubed unsalted butter
- 1 cup cold heavy cream
- 1 tsp. white vinegar (can sub apple cider vinegar)
- For the Cherries:
- 16oz fresh cherries pitted and halved
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 1 tsp. sherry vinegar
- 2 tsp. chopped fresh tarragon
- 1 to 2 tbsp. cherry brandy
- pinch of salt
- For the Chocolate Whipped Cream:
- 1 cup cold heavy cream
- 3 tbsp. unsweetened cocoa powder
- 2 tbsp. granulated sugar
- 1 tsp. vanilla extract
- pinch of salt
- Garnish:
- ¼ cup to ⅓ cup shaved toasted almonds.
- For the Biscuits:
- Pre-heat the oven to 425 degrees and line a large baking sheet with parchment paper and set aside. Also, in preparation for the whipped cream. Place your stand mixer bowl and whisk in the freezer to get nice and cold.
- In the bowl of a food processor fitted with an s-blade, add all the dry ingredients and pulse a few times so everything is evenly incorporated. Next sprinkle the cold cubed butter over the top of the flour mixture and pulse 30 to 40 times in about 2 second intervals until a crumbly sand texture is formed. Don't over pulse, little pieces of butter are good. With the motor running, add the vinegar and the cold cream until a dough forms. Only about a minute or 2, don't over mix, some crumbly bits are ok, you will press them back into the dough.
- Dump out onto a lightly floured work surface or parchment paper. Form with your hands to spread out to large disk about an inch or 2 thick, don't over work with your hands.
- Dust a biscuit cutter with flour, I used a 3.5 inch round, and gently cut out the biscuits. Go straight down, don't twist. Place the round on the prepared pan and continue the process until the dough is gone. Brush the tops of the biscuits lightly with heavy cream. Place in the oven on the middle rack for 18 to 22 minutes, rotating pan halfway through, until the tops are dry, puffed and cracked.
- Allow to cool on wire rack while you prepare the filling.
- For the Cherries:
- In a medium bowl add your pitted and halved cherries. Next stir in the sugar, vinegar, vanilla extract, brandy and pinch of salt. Stir to evenly coat. Stir in the chopped tarragon. Set aside or pop in the fridge to macerate.
- For the Chocolate Whipped Cream:
- Pull the bowl and whisk from the freezer. Add the sugar, cocoa powder and salt to the bowl. Whisk for a minute or two to combine. Add the heavy cream and vanilla extract and whip on high until stiff peaks form. This will only take a few minutes, don't overmix, you don't want butter.
- Garnish:
- Add the shaved almonds to a dry pan over medium heat. Allow to toast for a few minutes shaking pan occasionally until they are light brown. Remove from heat to a bowl.
- Assemble the Shortcake:
- Slice the biscuit in half (or if you want to be extra, just use two biscuits for a sandwich!). Spoon a nice big dollop of the whipped cream on the bottom of the biscuit, spoon some of the cherries and their juices over the whipped cream, add another dollop of whipped cream and another spoonful of cherries. Top with the toasted almonds and the top half of the biscuit. Best served day of. However, each component can be made ahead of time earlier in the day for assembly later. Can keep biscuits wrapped at room temp for a day and the whipped cream and cherries separately covered in the fridge for a day as well.
- Enjoy!
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