Rosemary Walnut Shortcake:
Preheat oven to 425F. Toast walnuts in a skillet over high heat until fragrant. Transfer to
a bowl and cool. Place all dry ingredients (except rosemary) in a food processor and pulse until
walnuts are finely ground, Transfer to a medium bowl and blend in rosemary. Blend whipping
cream and olive oil. Make a well in the center of dry ingredients and pour in the cream and oil
mixture. Using a fork, pull the dry ingredients gradually into the wet until moistened. Do not
over-mix. Gather dough into a ball and lightly knead 6-8 times only on a lightly floured surface.
Slightly flatten the dough into a circle and cut into 4 equal wedges. With floured hands, pat the
sides and top of each wedge into a 3/4 inch thick disc and place, sides touching in a lightly
greased 8 inch cake pan. Brush tops with additional cream and bake in center of oven at 425 degrees
until light golden brown, about 12-15 minutes. Serve with roasted plus and grapes.
Roasted Plums and Grapes:
Add plums to 1 quart of boiling water and blanch for one minute. Refresh plums with cold water.
Using a small, sharp knife, carefully peel the plums, halve and pit. in a large heavy skillet, melt 1
tablespoon of butter. Add 1 tablespoon of sugar and plums, cut sides down. Cook for 5 minutes
until lightly caramelized. Turn plums over, add 1 tablespoon of water, and cook another 5
minutes. Remove plums to a plate, increase heat to medium-high. Add tossed grapes in skillet
until softened (approximately 3 minutes).
Assembly:
For each serving, halve a shortcake horizontally. Place bottom half, cut side up, on a serving plate
and spoon 1/4 of grapes and pan juices on top. Top with a plum half, cut side up, 1/4 of toasted
walnuts, and top of shortcake, cut side down. Serve with sweetened whipped cream and garnish
with sprig of fresh rosemary.
Serves 4.
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Cajun Country -- New Iberia, Louisiana