Blueberry Shortcake
3 pints blueberries
1/3 cup sugar
2 tsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
1/4 cup fresh mint leaves, cut into narrow strips
1 2/3 cup all-purpose flour
1 Tbsp. baking powder
3/4 tsp. salt
3 Tbsp. Sugar
1/2 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup buttermilk
1/2 tsp. vanilla extract
In a bowl, using a fork, toss together the blueberries, 1/3 cup sugar, lemon juice and zest, lightly crushing about 1/3 of the berries. Stir in the mint. Cover and refrigerate, stirring occasionally, until well chilled or for up to four hours.
Preheat the oven to 400°.
In a bowl, whisk the flour, sugar, baking powder and salt. Scatter the butter over the flour mixture and, using a pastry blender or two knives, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and toss with a fork until the dry ingredients are just moistened and blended. Turn the dough out onto a work surface and press into a thick rectangle about 6 x 4 -inches. Using a knife, trim the edges even and cut the dough into six equal squares. Place on an ungreased baking sheet. Bake until puffed and brown, 15 to 18 minutes. Transfer to a wire rack.
Split the shortcakes in half horizontally. Place the bottom halves, cut side up, on dessert plates. Spoon half of the blueberry compote, including the juices over the halves, dividing it evenly. Top with whipped cream, dividing it evenly, spoon on the remaining blueberries and topped with the remaining halves. Serves 6.
Whipped Cream
In a chilled bowl, combine 1 1/2 cups chilled, heavy cream, 3 Tbsp. sugar, and 1/2 tsp. vanilla extract. Using an electric mixer, set on medium high speed, beat until medium firm peaks form, about three minutes. Cover and refrigerate until ready to serve or for up to two hours.
Heirloom Tomato Salad with Basil Vinaigrette
1/2 cup fresh basil, firmly packed
1 clove garlic
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
2/3 cup olive oil
Salt and pepper to taste
2 pounds mixed heirloom tomatoes
3 large balls fresh Mozzarella cheese, about 3 oz. each, drained
6 fresh basil leaves
To make the Vinaigrette
In a food processor, combine the basil leaves, garlic, vinegar and mustard. Process briefly to combine. With the machine running, gradually add the olive oil through the feeding tube, processing until completely incorporated. Season with salt and pepper. Pour the vinaigrette into a small serving pitcher or bowl, cover, and refrigerate until ready to serve or for up to two days.
Cut the tomatoes and mozzarella into 1/4-inch slices. Arrange the tomato and cheese slices on a large, chilled plate or individual plates. Sprinkle with salt and pepper. Drizzle with some of the basil vinaigrette and garnish with the basil sprigs. Pass the remaining vinaigrette at the table. Serves 6.
