Seasonal recipes are simple, easy-to-make recipes for whatever occasion, season or even holiday. With the summer breeze lurking around, most people now are eager to plan for their vacation escapade. Whether it’s to the beach in the Bahamas, Mexico and the Virginal Islands or its off to a great sightseeing ventures in Paris, Rome or the French Alps, you don’t need to spend so much every single day for food. You can also make your own summer recipe. This way, it’s not only economical, you can also ensure that it’s healthy for the body and it’s prepared in a clean kitchen.
Here are is a summer seasonal recipe you can easily whip up:
Berry Shortcake – This seasonal recipe is best served with strawberries and lemon-whipped cream. This is usually served during backyard barbecues and other summer family-get togethers.
For the shortcake, ingredients include ¼ cup sugar (add extra for the sprinkles), 2 cups flour, 1 ½ tsps. baking powder, ½ tsp. salt, ½ tsp. baking soda, 1/8 tsp. nutmeg and 1 egg as well as 1/3 cup sour cream, ½ cup milk, ¼ tsp. vanilla extract and 6 tbs. of unsalted, cold butter (cut to ¼-inch pcs.).
For the sugared strawberries, ingredients include 1-3 tbs. sugar, 2-3 pints of fresh and ripe strawberries (rinsed) and 1-2 tsps. of lemon juice.
The first thing to do is to heat your oven to 400 degrees. Then, use parchment paper to line a baking sheet. You can also lightly grease it with aluminum foil. Set it aside.
Next, in a large bowl, place a hand sifter. Afterwards, measure the sugar, flour, baking soda, baking powder, nutmeg and salt on it. Sift all the ingredients in the bowl.
Then, scatter some butter pieces all over the dry ingredients. Use either your fingers or a pastry blender to work with the butter until you get a fine consistency of breadcrumbs.
Next, get a medium bowl and lightly wjhisk the egg. Add the sour cream, vanilla extract and milk. Set aside about 1 ½ tbs. of the mixture into a small bowl. You will use this when you brush the dough later on.
Use a wooden spoon to briskly stir the mixture until you the dough can be pulled together. This usually takes about 2 minutes. Afterwards, allow the dough to rest for 3 minutes. This way, the flour will be able to absorb the liquid – making your dough less sticky.
Put some flour on your hands and shape the dough into 8 balls gently. Put these on the baking sheet but make sure they’re about 3-in. apart. Throughout this process, your hands should be kept floured. Then, use a paper towel or pastry brush to light coat the balls with your “reserved egg” mixture. You can now sprinkle it with some sugar.
Next, bake the shortcakes until they become golden brown. This usually takes about 18-20 minutes. Rotate the sheet halfway through. Then, transfer your shortcakes to the rack.
For the lemony-whipped cream, use a large metal bowl and beater from your electric mixer and chill the two for about 10-15 minutes. Afterwards, pour some cream to the bowl. Beat it with medium speed until it thickens. You can now add the sugar and the lemon extract. Just continue beating the cream until it becomes billowy, soft and until it can hold slight peaks. It it becomes lumpy, stop beating it, cover and refrigerate until it is ready for serving.
Next, thinly slice some strawberries and put them in a large bowl. Sprinkle some sugar over them (a teaspoon a time while stirring it gently after every addition. The flavors usually meld in a span of 1 minute). Add some lemon juice and stir it again. Get a third of the berries and put them in a separate bowl. Crush them using a fork or a potato masher. Combine this with your sliced berries and stir again.
This summer seasonal recipe is good for 8 servings. Enjoy it with your favorite summer beverage.
