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Shortcakes with Cranberry-Orange Compote and Pumpkin Spiced Whipped Cream - from Kevin Rathbun
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Cuisine: Dessert
Dinner Dare With Kevin Rathbun
Kevin Rathbun may be one of the city’s busiest celebrity chefs. The owner of Rathbun’s, Krog Bar and Rathbun’s Steaks knows the pressure of feeding a hungry crowd. He also knows how to do it efficiently. So, for this holiday, we recruited Rathbun to come up with a Thanksgiving feast for eight to 10 guests that can be prepped, cooked and served in under three hours. And given the state of the economy, we asked Rathbun to stay within a budget of $100. He did, spending about $63 for the entire meal.
By organizing his ingredients beforehand and having the tools he needed nearby, Rathbun was able to complete a main course, two sides and a dessert in two hours, 30 minutes.
-- H.M. Cauley, for the Journal-Constitution
Biscuitlike short cakes are filled with a seasonal blend of warmed cranberry and citrus and topped with a spiced whipped cream.
The short cakes can also be made in a food processor. Be sure to pulse the ingredients just until combined, to ensure they are not overworked.
For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare
Hands on time: 40 minutes Total time: 1 hour Serves: 8-10
Ingredients:
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FOR SHORT CAKES:
2 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
Pinch salt
1/2 cup (1 stick) unsalted butter, cubed and chilled
3/4 to 1 cup buttermilk
FOR CRANBERRY-ORANGE COMPOTE:
2 cups fresh cranberries
3/4 cup fresh or high-quality orange juice
3/4 cup granulated sugar
4 navel oranges, peel and pith removed, trimmed and cut into meaty slices
FOR WHIPPED CREAM:
1 cup heavy cream
3 tablespoons granulated sugar
2 teaspoons pumpkin spice, or to taste
Instructions:
To prepare the shortcakes:
Preheat oven to 350 degrees.
In a bowl or food processor, sift together flour, sugar, baking powder and salt. Cut in cold butter until just blended (it should look like sand). Add 3/4 cup buttermilk and mix lightly. The mixture should just hold together without being too crumbly. If necessary, add buttermilk. Roll out to 3/4-inch thickness and cut out 8 to 10 shortcakes. Place on a parchment-lined baking sheet and bake 18 to 25 minutes, or until golden. Watch the bottoms because they will cook faster. Set aside to cool briefly and split in half.
To prepare the compote:
Meanwhile, in a saucepan, add cranberries, orange juice and sugar. Cook until cranberries just start to split. Remove from heat and fold in orange sections. Set aside.
To prepare the whipped cream:
In a bowl, whip the cream to soft peaks. Add sugar and pumpkin spice and beat until combined.
To assemble:
Top bottom half of shortcake with warm cranberry mixture, a dollop of whipped cream and the remaining shortcake half.
Preheat oven to 350 degrees.
In a bowl or food processor, sift together flour, sugar, baking powder and salt. Cut in cold butter until just blended (it should look like sand). Add 3/4 cup buttermilk and mix lightly. The mixture should just hold together without being too crumbly. If necessary, add buttermilk. Roll out to 3/4-inch thickness and cut out 8 to 10 shortcakes. Place on a parchment-lined baking sheet and bake 18 to 25 minutes, or until golden. Watch the bottoms because they will cook faster. Set aside to cool briefly and split in half.
To prepare the compote:
Meanwhile, in a saucepan, add cranberries, orange juice and sugar. Cook until cranberries just start to split. Remove from heat and fold in orange sections. Set aside.
To prepare the whipped cream:
In a bowl, whip the cream to soft peaks. Add sugar and pumpkin spice and beat until combined.
To assemble:
Top bottom half of shortcake with warm cranberry mixture, a dollop of whipped cream and the remaining shortcake half.
Nutrition:
Per serving (based on 8): 478 calories (percent of calories from fat, 43), 6 grams protein, 64 grams carbohydrates, 3 grams fiber, 23 grams fat (14 grams saturated), 73 milligrams cholesterol, 178 milligrams sodium.
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