Father's Day dessert!
This recipe is delicious year-round, but it’s particularly good when strawberries are in season.
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When Jeffrey and I built our house in East Hampton, I decided to put in my first garden. I wanted an orchard of white crabapple trees, but I couldn’t afford 25 of them so I found a local nursery that had saplings that had skinny little trunks with two branches. They were $95 each. I planted them but thought I wouldn’t live long enough to see them mature.
Boy, was I wrong! In less than twenty years, this is what those trees looked like. Patience really paid off!
Ask Ina:
“I want to make a special dessert for Father’s Day, but my husband doesn’t love cupcakes or chocolate cake. Do you have another dessert idea that’s not overly sweet?”
I know how he feels about too-sweet desserts. You take one bite and that’s more than enough!
Luckily, Father’s Day lands during peak strawberry season when the berries are naturally at their most flavorful. One of my favorite recipes to make around this time is Strawberry Shortcakes, Deconstructed: lots of fresh marinated strawberries served with a dollop of whipped cream on top and a shortcake “biscuit” on the side!
The biscuit is not quite as sweet as a traditional shortcake, and your husband can decide how much cream he wants in his serving. I like to serve the marinated strawberries in martini glasses because it makes the dessert look elegant and special enough for any type of occasion.
Strawberry Shortcakes, Deconstructed - How Easy is That?
Notes on the Recipe:
If you overwhip cream, just add a little extra cream and whisk it in.
The biscuit dough is quite wet. Use plenty of flour when rolling it out so the biscuits don’t stick.
If you have the time to marinate the strawberries for half an hour, they’ll make a delicious sauce.
If you can’t have liqueur, simply omit the Grand Marnier in the marinated strawberries
This Week’s Favorites:
I started reading London Falling by the New Yorker writer Patrick Radden Keefe. It tells the story of a teenage boy mysteriously falling from a balcony in London, and his parents’ discovery in the aftermath that he had been living a double life. Most notably, the story is set against the dramatic backdrop of Russian Oligarchs, money, and crime in London.
Ann Patchett's new book, Whistler, came out this week. I love all her books; I just wish she could write faster!
I just love Kalustyan’s specialty market in Manhattan! I recently went hunting for really good saffron to make Eric Ripert's paella. I stopped by Kalustyan’s, and they told me Persian saffron is the best, so that’s what we’re trying this week. The market is stocked wall-to-wall with fine spices and specialty items, and it is an incredible resource for chefs and home cooks alike.
Thank you for being Ina...you are incredible, and the recipe and book recommendations....ahhhhhh
Another delicious Ina recipe is English Lemon Posset. There is a delicious custard that is easy to make and topped with strawberries Maseratis in Grand Marnier. I made twenty-four for granddaughter’s bridal shower. Everyone loved it.