Friday, July 25, 2008

Warm Berry Shortcake

With all the wonderful berries at the height of the season, we have been doing our famous Berry Shortcake.

What I particularly love about the warm biscuit, is that we add some crystallized ginger to the dough before baking and a generous pinch of chopped fresh rosemary.

(Ginger and rosemary have a particular affinity for each other with rosemary almost able to fool some as a substitute for ginger).

We make a sauce from the mixed berries, and the shortcakes are made with brown butter making them even more nutty and delicious.

We serve these with either a scoop of ice cream right when the biscuit comes hot from the oven--or with a generous dollop of freshly whipped cream.


Anonymous said...


There have been several occasions where I've been THIS CLOSE to picking up my plate and licking it clean, but I've been able to hold myself back in your fine restaurant.

I don't know if I'll be able to be so reserved when I get toward the end of this warm berry shortcake.

Why do you do this to me?

Unknown said...

Ohhhhhh yesss.

My favorite. See you....tonight?