Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
sc5Roasted Peach and Cherry Einkorn Shortcake
sc4Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake

M and I feel lucky to have grown up in the time that we did in regards to computers and the internet. We went through school when research was still done through books and journals at the library and computers weren’t a staple in every home. I was fortunate that my father tried to keep up with the cutting edge and we had a computer before a lot of people. Of course, my only memory was playing a game that required a giant floppy and knowing DOS (beyond my child abilities). I grew as the computer, and eventually the internet, evolved.

I think that’s why sometimes the internet freaks me out and why I struggle with all of the confusion, hate, and general nonsense that resides within the ever expanding “walls”. It’s crazy, thinking back to the days when I would play “where in the world is Carmen Sandiego” (a favorite) or when our parents would yell at us to get off the computer because they needed to make a phone call out. Now we carry computers in our pockets (such a old person thing to say, kind of like, remember the time when…)

However, for all the craziness the internet provides, it also provides amazing opportunities. M’s entire job exist because of the the internet (and slowly, my job does too). We have any type of learning at our finger tips: want to learn Swedish? Sure! New to coin collecting? Got you covered! Knitting? It’s overwhelming the resources! However, I think most of all, I love how the internet can bring people together.

One of the anxieties I had moving to California was the fact I would be working from home and wouldn’t see people. Not seeing people meant that the already hard task of adult friendships was made even harder (as in, how the hell am I suppose to make friends if I only talk to the dog all day?) But, I had a number of emails from lovely people who were more than happy to grab a beer, eat some lunch, or go for a hike. It’s been awesome, really, and far better than I expected. I’ve already met some amazing people.

So, I was lucky enough that one of these amazing people (hi April!) happens to also love hiking. We headed up towards the Sierras and took a morning hike. The smell of the pines, the cool mountain breeze, and the view, it felt so good. I’ve been spoiled most of my life hiking in Colorado but California also has some amazing places. I didn’t realize how much I needed a day of fresh air and chatting.

After the hike, we sat down and enjoyed Strawberry shortcake that she was kind enough to make. I couldn’t have thought of a better end to a nice hike than with carbs, fruit, and heavy cream.

I set out to make a different version this week for M and I. While writing the cookbook, I’ve become quite smitten with Einkorn flour. It’s light and the flavor is slightly sweet, working perfectly for these biscuits. I also used the fruit I happened to have in the refrigerator (peaches and cherries) but really, any fruit would work (like the traditional strawberry!)

Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake
Roasted Peach and Cherry Einkorn Shortcake

Roasted Peach and Cherry Einkorn Shortcake
Author: 
Recipe type: Dessert
Serves: 4
 
Ingredients
  • Fruit
  • 2 peaches
  • ½ lb cherries
  • 2 tablespoons maple syrup
  •  
  • Biscuits
  • 1½ cups Einkorn Flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter
  • 1 egg
  • 3 tablespoons heavy cream, plus extra
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  •  
  • Whipped Cream
  • ½-1 cup heavy cream
  • 2 teaspoons maple syrup
Instructions
  1. Preheat oven to 375˚. Remove pit and cut peaches into ¼" slices. Pit cherries and cut in half. Toss cherries and peaches with 2 tablespoons maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 25-30 minutes.
  2. In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Whisk together egg, heavy cream, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.*
  3. Scoop dough out onto a floured surface and pat into a ½" thick square. Using a knife or pizza cutter, cut dough into four squares. Place on a baking tray covered in parchment paper and brush with a little extra cream. Bake for 20-22 minutes (at 375˚) until biscuits are golden. Remove and let cool slightly.
  4. Using a whisk or hand blender, beat heavy cream until whipped. Stir in maple syrup. To assemble, cut biscuits in half, layer a couple spoonfuls of fruit and a dollop of heavy cream, top with other half of biscuit and more fruit/whipped cream.
Notes
This dough is a bit wet as Einkorn flour absorbs water as the dough sits and bakes.

 

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