WKYT - Chef Walter - Recipes

Gingered Blueberry Shortcake Tuesday, June 8, 2010


4 cups blueberries
3 TBSP sugar
1 TBSP fresh lime juice
2 cups all purpose flour
1 TBSP baking powder
1/2 tsp salt
6 TBSP chilled butter, cut into small pieces
3 TBSP minced crystallized ginger
3/4 cup milk
1 large egg white
1 TBSP water
1 TBSP sugar
1/2 cup heavy whipping cream
2 TBSP powdered sugar


Preheat oven to 400 deg. Combine first 3 ingredients in a medium saucepan over medium low heat. Cook 3 minutes or until berries begin to pop, stirring frequently. Set aside. Lightly spoon flour into dry measuring cups and level with a knife. Place ginger in a food process and pulse until it is minced. Add flour, baking powder, and salt to food processor, and pulse 3 times to combine. Add butter to processor and pulse until mixture resembles coarse meal. Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges. Place wedges 1 inch apart on a baking sheet. Combine egg white and 1 TBSP water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar. Bake for 20 minutes or until golden brown. Cool on a wire rack. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form. Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with about 1 TBSP whipped cream; cover with shortcake tops. Place a dollop of whipped cream on top and serve at once.


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