cornmeal shortcake + what i've learned from my mom
july 23, 2015
Yesterday was my mom’s birthday. She is the most wonderful woman I know, has a beautiful heart, and is my guidepost for everything. My mom has given me so much, my sense of adventure, my love for simple and beautiful food, and my wild mane of curls. Beyond that, she's filled my head and heart with tips and life lessons every step of the way. These are just a few of the many that I carry close to me.
- always pack your bathing suit in your carry-on
- live simply & within your means
- practice kindness. always
- be thankful for every day
- it's always ok to say no
- a sense of humor is everything
- that a little lipstick can change your day
- always wear sunscreen (promise I do!)
- always, always pack a black cashmere sweater. No matter where you're going or what season it is, you'll need it. (she's always right with this one)
- how to make a kick-ass veggie spread
- your health is your wealth
- treat others the way you wish to be treated
I could go on and on. But anywho, let's talk about all of this deliciousness! This is a simple and sweet summertime treat inspired by my mama. It plays on seasonal fruits and always turns out perfectly imperfect. We just love fresh berries, and I can’t wait to pick buckets and buckets together in the fields of upstate NY in a short week! I love you to the moon and back Mom, happiest of birthdays!
cornmeal shortcakes + blueberries & peaches
serves 6 - 8
for the shortcakes -
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal (stone ground if you can get it, my fav is from Maine's Grange Corner Farm)
- 2 Tbsp flaxmeal
- 1 Tbsp + 1 tsp baking powder
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup heavy cream, chilled
- 4 Tbsp unsalted butter, cubed and cold
- 1 egg, for brushing
- splash of heavy cream, for brushing
- raw sugar, for sprinkling on top
berries & whipped cream -
- 1 cup heavy cream, whipped to soft peaks
- 2 tsp vanilla extract
- blueberries, fresh picked if you can!
- 1 -2 ripe peaches, sliced
- lavender sprigs, if you like
Preheat your oven to 425 degrees.
Combine flour, cornmeal, flaxmeal, sugar, baking powder, and salt in a medium bowl. Cut the chilled butter into the dry mixture with two butter knives or a pastry cutter. Slowly add in the heavy cream, forming a flaky ball of dough. *Warning- don't add too much heavy cream, you want the dough to be somewhat flaky and not too sticky. Place your dough on a piece of parchment paper and flatten until it's about 1/2 inch thick. Beat the egg and a splash of heavy cream together and brush on top of the dough. Sprinkle generously with raw sugar and pop it in the oven for about 20 minutes, until golden brown.
While the shortcake is cooking, pour 1 cup of heavy cream and vanilla extract into a chilled medium bowl. Whip the cream into soft peaks and set aside. Once the shortcake is done, let it cool for 10 minutes. Arrange the peach slices and a couple handfuls of blueberries on top, follow with a few generous dollops of whipped cream, and finish with a sprinkling of blueberries and lavender blossoms.