This summer has been absolutely splendid, cool mornings easing into sunny afternoons, one really can't ask for much more. I was thinking about the things/moments I love about this season and a few thoughts came to mind; late bedtimes, evening walks, rose wine, sleeping with the windows open, berry picking in the afternoons, teepee in the backyard with baby chicks peeping about, purple and blue hydrangeas outside my dining room window, jasmine blooming along the driveway, morning bike rides into work, weekdays at home with my boys, planning adventures with them. Yes, life is really good right now.
We recently took an amazing vacation to some beautiful inspiring places with equally beautiful families sharing in on our summer memories. I'll be sharing the deets and pictures in future posts. Having downtime and even several days of life off the grid was such a great way to clear the head and change up my perspective. I think all four of us needed the R and R and the opportunity to just be. I'm already day dreaming of our next getaway.
Speaking of getaway's, I made these shortcakes over the July 4th holiday weekend. I usually make a blueberry pie with my boys in memory of my mom and her passing (her favorite pie), but I was so busy having fun with the kiddos I ran short on time. I put these shortcakes together with her in mind, wishing she was here to share them with me, but happy in my thoughts that she can still inspire me even when she's gone. I love having these traditions and setting out on a task to create or recreate a loving memory of someone.
These shortcakes are the best ones I've made yet, a recipe from Bon Appetit that I did not tweak at all and followed to a "t". The shortcake isn't overly sweet letting the fruit take center stage. I had just made a batch of blueberry balsamic jam that I used for the filling and decided to top that with this amazing Greek yogurt with lemon curd by Ellenos, this stuff will blow your mind and blueberry with lemon are the bees knees in my book.
PS....If you are interested in the blueberry balsamic jam, the recipe comes from the Blue Chair Cookbook.
Shortcake recipe from Bon Appetit
2 hard-boiled egg yolks, cooled
1 1/3 cups all-purpose flour
3 Tbsp. semolina flour
1 Tbsp. baking powder
1/4 tsp. kosher salt
3 Tbsp. granulated sugar
6 Tbsp. chilled unsalted butter, cut into pieces
2/3 cup plus Tbsp. heavy cream
Sanding or granulated sugar (for sprinkling)
Preheat oven to 350 degrees. Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2-3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
Using an 2oz ice cream scoop, make 6 balls and place on a parchment lined baking sheet. Do not flatten. (Or measure out mounded scoops with a 1/4 cup measuring cup.) Cover and chill until cold, 20-25 minutes.
Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28-32 minutes. Let cool.
Shortcakes can be baked 1 day ahead. Store airtight at room temperature.