Wolfgang Puck BFPR0011 manual Strawberry Shortcake Hearty Bolognese Sauce, Presentation

Strawberry Shortcake

Hearty Bolognese Sauce

Serves 6 - 8

INGREDIENTS

Shortcake:

2 3/4 cups pastry or cake flour

1/4 cup sugar plus additional to sprinkle on top

1 tablespoon plus

1 teaspoon baking powder

1 teaspoon salt

10 tablespoons chilled unsalted butter, cut into 2 tablespoon-pieces

1 cup heavy cream

plus additional to brush on top

Filling:

2 pints fresh strawberries, stemmed

2 tablespoons sugar

2 teaspoons lemon juice

2 teaspoons kirsch

1/2 teaspoon orange zest Vanilla ice cream

1/2 cup sweetened whipped cream

Makes about 7 cups

INGREDIENTS

6 tablespoons extra-virgin olive oil

1 pound lean ground beef

1 teaspoon salt

1/4 teaspoon freshly ground black pepper 2 teaspoons minced shallots

1 teaspoon minced garlic 1/2 cup dry red wine

5 pounds Roma tomatoes, cored, blanched, peeled, seeded and chopped

2 tablespoons tomato paste

3 tablespoons sugar

METHOD

1Prepare the shortcake: Preheat the oven to 375°. Line a baking tray with parchment paper.

2In food processor fitted with the multipurpose blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few pulses. Add the chilled butter and process just until combined. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.

3Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll out the dough to a round 3/4 inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and reroll as required.)

4Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar. Bake 30-35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack.

5Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with the sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.

6When ready to serve, split each shortcake in half and warm slightly.

PRESENTATION

For each serving, place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Add a dollop of sweetened whipped cream on the side of the plate and serve immediately.

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1 bouquet garni made up of 2 sprigs each rosemary, basil, parsley, 1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns

1 medium onion, finely diced

1 medium carrot, finely diced

1 medium celery stalk, finely diced

2 cups chicken stock

METHOD

1In large stock pot, heat 3 tablespoons of olive oil. Add ground beef and sauté until browned, breaking up the large chunks of meat as they cook. Season with salt and pepper. Add shallots and garlic, continue cooking for about 3 more minutes or until shallots are soft.

2Add red wine and deglaze pan, reduce until almost all liquid has been absorbed.

3Add chopped tomatoes, tomato paste, sugar and bouquet garni. Bring mixture to a boil. Cover and reduce heat. Simmer for about 45 minutes, stirring frequently.

4Meanwhile, in a small skillet, heat remaining 3 tablespoons olive oil. Add onion, carrot and celery. Sauté for about 4 minutes or until onion is translucent.

5Add sautéed vegetables along with chicken stock to meat sauce and simmer for another 30 minutes until meat sauce is rich and thickened. Season to taste, if necessary.

NOTE: Beef bolognese sauce can be made ahead and refrigerated in a covered container for 2 to 3 days in refrigerator or frozen for up to 3 months.

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