Sunday, June 26

solid saturday dinner

last night we had adam & lindsey over for a thank you dinner as we now have mulch and gravel spread in our yard in all the appropriate places! it was actually quite a fabulous menu for dinner!

we started out with palmetto pimento cheese with jalapenos as well as pig's cucumber, feta, hummus dip. then for dinner we had a berry and pineapple medley, salad with some cucumbers, tomatoes, walnuts, and feta....after that came skewered shrimp that i did in three different marinades--lime, northern italian, and an ginger vinaigrette.  Also tacked in some roasted potatoes and green beans! 

dessert was the best part (for me) though as we were wrapping up dinner i got started on the shortcakes for strawberry short cakes and had already had the strawberries waiting ready (cut & cleaned) aid mixer bowl was in the fridge for the homemade whipped cream and we enjoyed the shortcakes (recipe below also from Oct 2010)!

amazing strawberry shortcakes! 

what you need... 

1-1/2 cups all-purpose flour 
1/4 cup sugar 
1 teaspoon baking powder 
1/4 teaspoon salt 
1/4 teaspoon baking soda 
1/3 cup cold butter 
1 egg, slightly beaten 
1/2 cup dairy sour cream 
2 tablespoons milk 
5 cups sliced strawberries

what to do
  1. Preheat oven to 400 degrees. Lightly grease a baking sheet (or use nonstick). In a bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender (or fork but it is way more time consuming) & cut in butter until mixture resembles coarse crumbs. In a separate bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.
  2. Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and cool.
  3. Toss a little sugar on the strawberries after they are cleaned and cut.  Split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries.

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