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Roasted Plum & Inverness Shortcakes

Posted by Cowgirl Creamery on
Roasted Plum & Inverness Shortcakes

Inverness is dense but still light and pillowy and coats your mouth in such a way that makes you feel like you’re eating a spoonful of the richest ice cream. Its gentle tang and bready rind felt perfect for a casual brunch or dessert after a lovely picnic with friends- so I made something that can do both. 

Inspired by the classic Summer shortcake, these buttermilk biscuits are instead covered with plums roasted in sweet vermouth, savory candied pistachios, and the true star – Inverness, taking the place traditionally filled by whipped cream. This shortcake is sweet and tart, creamy and flakey, and can be eaten any time of day. Your options are endless.

Don’t be afraid to switch things up: bourbon can replace vermouth, peaches for plums, and pecans for pistachios- Inverness will remain the focus just the same.

 

Roasted Plum & Inverness Shortcakes

Recipe by The Braise

Makes 6 shortcakes

Components

8 each Inverness 
12 roasted plum halves (recipe below)
1/2 cup rosemary + pepper candied pistachios (recipe below) 
6 buttermilk biscuits

 

Roasted Plums

Makes 12 halves

Ingredients

6 red plums
1 cup granulated sugar
3/4 cups sweet vermouth (red or white, Mommenpop is also a great option)
1 teaspoon kosher salt
3-4 sprigs fresh thyme 
Lemon peel, from half a lemon

Directions:

  1. Preheat oven to 425 degrees 
  2. To remove pits from plums, gently score around the center with a knife.  Twist until the two halves separate. A melon baller always comes in ha
  3. Lay your plums in a baking dish, cut side up 
  4. In a small saucepan place sugar, vermouth, salt, and lemon peel. Bring to a boil and pour syrup over plums
  5. Roast for 30 minutes at 425, flipping plums after 15 minutes

Note: Use plums that are not too ripe. This will make it easier to cut in half, and ensure they maintain their shape while roasting. Can be made ahead of time and warmed prior to serving.

 

Rosemary + Pepper Candied Pistachios

Makes 1/2 cup candied pistachios

Ingredients

1/4 cup granulated sugar
1/4 cup water
1/4 teaspoons lemon juice
1/2 cup raw pistachios
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions:

  1. In a small saucepan, add sugar, water, lemon juice (which keeps sugar from crystalizing) and salt 
  2. Bring to a boil, and then reduce to a simmer 
  3. Allow the syrup to simmer until it starts to become a light-medium golden color (don’t walk away, this part can go quickly!)
  4. Add in whole pistachios, rosemary, and pepper
  5. Keep on low until the sugar is amber colored
  6. Pour onto a sheet tray lined with parchment paper, and allow to cool

Notes: Store in a cool, dry place until ready to serve. As tempting as it is, do not refrigerate – the humidity it too high and will cause sugar to become sticky.

Buttermilk Biscuits

Makes 6 biscuits

Ingredients

3 1/4 cups cake flour
1 1/2 teaspoons granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoon salt
2 sticks cold butter, sliced
1 cup buttermilk + 2 tablespoons
3 tablespoons sanding sugar (optional)

Tools: stand mixer, 2 3/4" biscuit cutter, rolling pin

Directions:

  1. In the bowl of a stand mixer, add dry ingredients (flour, sugar, baking soda + powder, & salt) and cold sliced butter 
  2. Using the paddle attachment, mix on low until butter is nickel-sized, about one minute 
  3. Stream in one cup of buttermilk slowly, and mix until just combined
  4. Turn mixture onto a lightly floured surface, and pat into a rectangle. Roll dough until it is roughly 8” X 12”
  5. Begin by making a trifold, as though you were folding legal paper to fit in an envelope 
  6. Turn the dough 90 degrees, and roll out to the same dimensions. Tri fold dough once again.
  7. Wrap dough and refrigerate for at least one hour, and up to 12
  8. Preheat oven to 375 degrees 
  9. Roll out dough just large enough to cut 6 biscuits, about 9”x 6”
  10.  Cut biscuits and place on a sheet tray lined with parchment paper or a silpat
  11. Refrigerate cut biscuits for an additional 20 minutes, or freeze for 10 (this will ensure that the layers you’ve created will rise into a flakey biscuit) 
  12. Brush with buttermilk and sprinkle with sanding sugar (optional)
  13. Bake at 375 for 25 minutes or until golden.

Note: I would not recommend baking biscuits ahead of time, however, they do perfectly well refrigerated overnight prior to baking (take it to step 11, do steps 12 & 13 before serving) 

Assembly

  1. Roughly chop cooled pistachios 
  2. Allow Inverness to sit at room temperature for about 30 minutes prior to serving, then and cut in half 
  3. Gently pull your biscuits in half, and lay on a plate 
  4. Cover the bottom piece with two plum halves, and a liberal amount of bright red syrup 
  5. Place torn pieces of Inverness ( ½ per biscuit) over your plums 
  6. Finish with a generous sprinkling of pistachios, and the top half of the biscuit 
  7. Serve immediately 

    You can find our organic Inverness cheese and at our Creamery Barn Shop & Cantina in Point Reyes Station Thursday - Monday, 11 am - 4 pm or in our Escape to Inverness collection on our online store.

     

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