Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
http://www.eatingwell.com/recipes/cornmeal_pecan_shortcakes_with_lemon_curd_blueberries.html
From EatingWell: July/August 1997, The Essential EatingWell Cookbook (2004)Cream cheese and buttermilk are the secrets to these tender, scrumptious shortcakes.
8 servings | Active Time: 40 minutes | Total Time: 3 hours (including making lemon curd)
Ingredients
Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries
- Lemon Curd, (recipe follows)
Blueberry filling
- 4 cups fresh blueberries, divided
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, preferably stone-ground
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup reduced-fat cream cheese
- 3/4 cup plus 2 tablespoons buttermilk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pecans
Preparation
- Make Lemon Curd and refrigerate.
- To prepare blueberry filling: Combine 2 cups blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Cook, stirring, until the berries soften into a sauce, 3 to 5 minutes. Remove from heat; stir in remaining 2 cups blueberries and vanilla. Set aside.
- To prepare & assemble shortcakes: Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda and salt in a mixing bowl. Using a pastry blender or your fingers, cut cream cheese into the dry ingredients until the mixture resembles coarse meal. Combine 3/4 cup buttermilk, oil and vanilla in a glass measuring cup. Make a well in the dry ingredients. Add the wet ingredients and stir with a fork until just combined. (The dough will be slightly sticky; do not overmix.)
- Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle. With a floured knife, cut dough into 8 triangles; place on the prepared baking sheet.
- Combine pecans and the remaining 1 tablespoon sugar in a small bowl. Brush shortcake tops with the remaining 2 tablespoons buttermilk and sprinkle with the pecan mixture.
- Bake the shortcakes until golden, 10 to 12 minutes. Transfer to a wire rack to cool slightly. To serve, split shortcakes in half with a serrated knife. Set the bottoms on dessert plates. Spoon on blueberry filling and lemon curd. Set the tops on at an angle. Serve immediately.
Nutrition
Per serving : 394 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 7 mg Cholesterol; 57 g Carbohydrates; 6 g Protein; 4 g Fiber; 357 mg Sodium; 293 mg Potassium
5 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the blueberry filling (Step 2) for up to 1 day.