summer takes hold

It silently comes in with early sunrises and holds tight into the evening with fuss free meals eaten outside. Although it feels the days are flying by if you stop and feel the warm breeze, jump into the lake where the temperature of the water is not much different from the air, spit cherry pits, crack peas and husk corn you can capture the season before it lets go.

This past week we were at the cottage with an amazing group of friends and were able to completely throw ourselves into the season. We drove with the sunroof open to Mississippi Lake, unpacked and slowly let summer take hold. We swam, read books, played volley ball and badminton, floated around the lake, played cards, watched movies, made smores and watched the sun go down. Even though we are home now I can still feel the warmth of the summer sun on my skin (and Ryan can still feel the itch of all his bug bites!)

This is a recipe that is close to my heart. It really is one of my very favourites. It is simple and quick to make but still full of love. Shortcakes are usually served with strawberries but we’ve been eating them with any berry on hand. This last batch was eaten with tangy raspberries. If you can some homemade whipped cream, sweetened with a little icing sugar cannot be beat. Don’t let summer sneak away without making this one.

Dorie Greenspan’s Tender Shortcakes
From Baking: From My Home to Yours

4 cups all-purpose flour
2 Tbsp. baking powder
¾ tsp. salt
6 Tbsp. sugar
1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into small pieces
1 ½ cups cold heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, baking powder, salt, and sugar. Add the butter and, using your fingers, quickly, pinch and rub the butter into the dry ingredients until the mixture is pebbly. Some pieces of butter will be about the size of peas, while other will be more like flakes.

Pour the cream over the dry ingredients, and toss and gently turn the ingredients with a fork until you’ve got very soft dough. Mix and gently knead the dough until it’s evenly blended. The dough should be soft and sticky.

Cut the dough into 10 roughly equal portions and put 5 of them on the baking sheet, leaving space between them. Pat each portion down until it’s about 1 inch high. [The shortcakes can be made to this point, wrapped in plastic wrap, and stashed in the freezer. Bake without defrosting – just add 5+ minutes to the baking time.]

Bake for 15 to 18 minutes, rotating the sheet from front to back midway through, until the shortcakes are puffed and give just a little when poked with a fingertip. Pull the pan from the oven, and carefully transfer the shortcakes to a cooling rack. Repeat with the remaining dough, cooling the baking sheet first.