Rosemary Walnut Shortcake With Roasted Plums And G
Ingredients
Cake
3/4 C. cake flour
1/4 C. roasted walnut pieces
2 tsp. corn flour
1/4 tsp. salt
1/2 tsp. baking powder
1 tsp. brown sugar
1 Tbsp. fresh rosemary leaves, finely chopped (or 1 tsp. dried)
1 1/2 Tbsp. olive oil
5 ounces whipping cream
Roasted Plums plus Grapes
2 red or purple plums
1 C. red seedless grapes
1 C. green seedless grapes
1 Tbsp. butter
1 Tbsp. sugar
1 Tbsp. water
3/4 C. toasted walnut pieces
Cooking Instructions
Preheat oven to 425. Toast walnuts in skillet over high heat until fragrant. Transfer to bowl plus cool. Place all dry ingredients (except rosemary) in food processor plus pulse until walnuts are finely ground, Transfer to medium bowl plus blend in rosemary. Blend whipping cream plus olive oil. Make well in center of dry ingredients; pour in cream plus oil mixture. Using a fork, pull dry ingredients gradually into wet until moist. Do not overmix. Gather dough into a ball plus lightly knead 6-8 times only on lightly floured surface. Slightly flatten dough into a circle plus cut into 4 equal wedges. With floured hands, pat sides; top of each wedge into 3/4 inch thick disc plus place, sides touching in lightly greased 8-inch cake pan. Brush tops with additional cream; bake in center of oven at 425 until light golden brown, about 12-15 minutes. Serve with roasted plums plus grapes. Roasted Plums and Grapes: Add plums to 1 quart boiling water; blanch 1 minute. Refresh plums with cold water. Using small, sharp knife, carefully peel plums, halve plus pit, in large heavy skillet melt 1 Tbls. butter. Add 1 Tbls. sugar plus plums then cut sides down. Cook 5 minutes until lightly caramelized. Turn plums over and add 1 Tbls. water, cook 5 minutes. Remove plums to plate, increase heat to medium-high. Add tossed grapes in skillet until soft (approximately 3 minutes). For each serving, halve a shortcake horizontally. Place bottom half, cut side up, on plate; spoon 1/4 of grapes and pan juices on top. Top with a plum half, cut side up, 1/4 of toasted walnuts, top of shortcake, cut side down. Serve with sweetened whipped cream plus garnish with sprig rosemary.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)