Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 47 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com Chef Andrea’s Strawberry Shortcake BakedAlaska Ingredients Strawberry Semifreddo: • 6 ounces cream cheese (room temperature) • ¾ cup granulated sugar • 1 cup quartered strawberries • 7 ounces of heavy whipping cream Citrus Shortbread Cookie: • 6 ounces granulated sugar • 12 ounces unsalted butter (room temperature) • 1 lb., 2 ounces all-purpose flour • 1½ teaspoons fine sea salt • Zest of one lemon • 1 egg Meringue: • 5 large egg whites, at room temperature 30 minutes • 1/2 teaspoon cream of tartar • 1/8 teaspoon salt • 3/4 cup granulated sugar Strawberry Semifreddo: 1. Line 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving generous overhang. 2. Using electric mixer, beat whipping cream until medium peaks form. Refrigerate whipped cream while making strawberry mixture. 3. Combine cream cheese and sugar in an electric mixing bowl with the paddle attachment. Mix thoroughly until sugar dissolves. 4. Puree strawberries and add to cream cheese mixture. Make sure to scrape the bowl and mix untill completely smooth. 5. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. 6. Freeze semifreddo until firm, at least eight hours or overnight. DO AHEAD: Semifreddo can be made three days ahead. Keep frozen. Citrus Shortbread Cookie: 1. Preheat oven to 350 degrees. Grease and line a cookie sheet with parchment paper. 2. In a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar until light & fluffy (about three minutes). 3. Sift the flour and salt together. Reduce the mixture speed and add the flour. Mix on low until well blended (one to two minutes), making sure to scrape the bowl to combine all ingredients. 4. Add the zest and egg. Mix on low until completely combined. 5. Wrap in plastic wrap and chill till firm – about 30 minutes. 6. Using a rolling pin, roll on a lightly floured surface to about 1/8 inch thick and the size of your loaf pan. Lightly flour the top of the dough, too, so it does not stick to the rolling pin. Make sure as you are rolling to keep lightly flouring the top and under carefully, dusting away excess flour with a pastry brush. 7. Place onto prepared cookie sheet. 8. Bake until the edges are lightly golden brown, about 12 minutes, depending on your oven. Let cookies cool completely. Meringue: 1. Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. 2. Increase speed to high and add sugar, one tablespoon at a time, beating until meringue just holds stiff, glossy peaks. Assembly: 1. Place cooled cookie onto a platter. 2. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. 3. Completely spread meringue over semifreddo & heat with a kitchen blowtorch until it is golden brown. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon fresh strawberries alongside and serve. Try these strawberry recipes at your next spring meal. Berry Good!