Poached Kumquat Strawberry Jam Shortcakes

By á-48133

From the SF chronicle 2014
Serves 12

405 Calories per serving (3g protein, 54g carbs, 21g fat)

Ingredients

• For the poached kumquats:
• 5 oz. kumquats
• 1/2 vanilla bean, halved lengthwise
• 2 1/2 tbsp honey
• 3/4 cup + 2 tbsp sugar
• 1 1/8 cup water
• For the shortcakes:
• 2 cups all-purpose flour
• 1 tsp salt
• 3 tbsp sugar
• 2 1/2 tsp baking powder
• 6 tbsp unsalted butter
• 1 cup + 1 tbsp heavy cream
• 1 tbsp coarse grained sugar
• To serve:
• ~3 tbsp soft unsalted butter
• ~3/4 cup strawberry jam
• ~1 cup creme fraiche

Preparation

Step 1

For the kumquats:
Cut the kumquats in half lengthwise, then cut each half crosswise. Pick out the seeds with the tip of a paring knife and discard them.
Scrape the seeds from the vanilla bean into a saucepan, then add the bean, honey, sugar, and water. Bring to a boil over medium high head and boil 1 minute. Add the kumquats, reduce heat to medium-low and simmer until the kumquats are soft and translucent, about 20-25 minutes.
Remove from the heat and cool at room temperature. If made ahead, transfer to an airtight container, cover and refrigerate. Bring back to room temperature before serving.

For the shortcakes:
Preheat over to 350 and line 1 or 2 baking sheets with parchment paper.
Whisk together the flour, salt, sugar, and baking powder in a medium bowl. Cut the butter into 1/4-inch pieces and add to the bowl. Use your hands to toss the butter into the flour as if tossing a salad. Once the butter is covered with the flour mixture, press the butter between your thumb and index fingers to flatten it into smaller (about 1/8-inch) pieces.
Pour the 1 cup of cream over the top of the mixture, then stir it in with a wooden spoon. When it is almost completely incorporated, turn the dough out onto a lightly floured countertop. Gently form it into a smooth ball and then pat it into a smooth disk 1-inch thick.
Use a floured 2-inch cutter to cut out as many circles as you can; place them on the prepared baking sheet. Recombine the dough, pat out, and continue cutting until you have 12 shortcakes. Brush the tops with 1 tbsp cream. Sprinkle the sugar on top.
Bake until golden brown, about 25 minutes. If made ahead, leave out at room temperature.

To serve:
Preheat oven to 350. Slice the shortcakes horizontally in half. Place, cut side up, on a baking sheet, and spread lightly with the soft butter. Reheat for about 5 minutes.
Place the bottom half of each shortcake on an individual serving plate. Spoon about 1 tbsp strawberry jam and then 1 tbsp creme fraiche on top. Spoon over some kumquats and poaching liquid over and around each cake, then top with another 1/2 tbsp creme fraiche. Top with the other half of the shortcake and serve immediately.