Lamb Feast For Labor Day

Seattle Chef Tom Douglas Has Special Holiday "Shoestring" Budget Of $80

(CBS) 

Peach Cornmeal Shortcake with Pecan Caramel Sauce

Serves 8

INGREDIENTS: For Cornmeal Shortcakes:
3 cups all-purpose flour
3/4 cup cornmeal
1/2 cup sugar, plus more for sprinkling
1-1/2 tablespoons baking powder
1-1/2 teaspoons kosher salt
1-1/2 teaspoons vanilla extract
14 tablespoons (7 ounces) cold unsalted butter
1-1/2 cups heavy cream
2 large egg whites, slightly beaten
6 medium-sized peaches
2 to 4 tablespoons sugar, as needed

INGREDIENTS: For the whipped cream:
2 cups heavy cream
1/4 cup sugar
2 teaspoons pure vanilla extract

METHOD:

To make the shortcakes, preheat the oven to 425ºF.

In the bowl of an electric mixer with the paddle attachment, combine the flour, cornmeal, sugar, baking powder, and salt.

Cut in the cold butter until crumbly like a coarse cornmeal.

Pour in the cream and mix until just combined.

Turn the dough out onto a lightly floured work surface and roll to about ¾ inch thick. With a round cutter, cut into 8 shortcakes, about 3 ½ inches in diameter.

Place the shortcakes on a parchment lined baking sheet set in another baking sheet. (This double pan method slows the browning of the bottoms until the shortcakes are cooked through).

Use a whisk to slightly whisk the egg whites in a small bowl.

Brush each shortcake with egg white and sprinkle with a little sugar.

Bake until golden and cooked through, about 15 to 20 minutes.

Meanwhile, bring a small pot of water to a boil and fill a bowl with ice water.

Cut a small x in the bottom of each peach.

Add the peaches to the boiling water until their skins begin to pull away, about a minute. Remove the peaches from the boiling water and place in the ice water.

Remove the peaches from the ice water, peel them, cut in half, remove the pits, and slice. In a bowl, toss the sliced peaches with sugar to taste.

To make the whipped cream, place the cream, sugar, and vanilla in the bowl of an electric mixer and whip to soft peaks.

To serve, cut the shortcakes in half horizontally. Fill each shortcake with some of the peaches, drizzle with pecan caramel sauce and add a generous dollop of whipped cream. Replace tops and serve.


Pecan Caramel Sauce

Makes about 2 cups

INGREDIENTS:
1-1/3 cups sugar
1/3 cup water
1 cup heavy cream
2 tablespoons unsalted butter, room temperature
1/2 cup pecans halves, toasted

METHOD:

Place the sugar and water in a heavy bottomed saucepan over medium-low heat, whisking occasionally until the sugar is completely dissolved, about 3 minutes.

After the sugar is dissolved, raise the heat to high and bring the mixture to a boil, undisturbed, until the syrup turns a deep golden brown, about 15 to 20 minutes.

If you see the sugar caramelizing only in one corner you can gently tilt or rotate the pan to distribute the color evenly, but do not whisk.

When the syrup has colored nicely, remove the pan from the heat and immediately add the cream.

Be careful and stand back because the mixture will sputter.

Do not stir until the mixture settles.

Return the pan to low heat and stir with a wooden spoon until the strands of caramel melt. Remove from the heat and stir in the butter. Serve warm.

Right before serving, stir in the pecans


So, how did Tom do with our special, $80 budget?

1ST COURSE
tomatoes $10.99
shallot .78
basil $1.49
garlic .39
bread $2.60
ricotta $3.69

2ND COURSE
leg of lamb $22.48
shallot .78
Washington Merlot $5.99
honey $2.19
lemon $0.79
parsley .69
potatoes $3.87
cucumber .79
yogurt $2.29
mint $1.99

3RD COURSE
cornmeal $1.29
butter $2.69
heavy cream $2.38
peaches $6.73
pecans $3.99

FINAL COST = $78.88

[sociald63]

how about baaaaaa-b-q lamb ???