Muscat Grape Shortcake with Rioja Reduction
and Red Grape Sorbet
Chef Vicki Wells of Mesa Grill and Bolo – New York,
NY
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Shortcake
- 1 ½ cups flour
- 3 ½ Tablespoons sugar
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold unsalted butter, ½ - inch dice
- ¾ cup buttermilk, approximately
- Heavy cream
- Sugar
Grape Mixture
- 3 cups Muscat grapes, halved and seeded
- ¾ cup sugar
- 3 Tablespoons cognac or brandy
Cream Mixture
- ½ cup heavy cream
- ½ cup sour cream
Red Grape Sorbet
- 2 cups red grape juice
- ¾ cup sugar
- Juice of 2 lemons
Rioja Reduction
- ½ bottle red Rioja
- 1 vanilla bean
- ½ cup sugar
- Juice of 1 orange
- Juice of 1 lemon
- 1 cinnamon stick
- 2 bay leaves
Method:
For Shortcake:
Preheat oven to 375°F. Sift dry ingredients together in bowl. Cut
in butter and work until mixture resembles coarse meal. Make well in center,
add half of buttermilk, mixing with hands. Keep adding buttermilk until
soft dough forms. Roll dough out to ¾ - inch thick. Cut out 3 inch
rounds with cookie cutter. Place rounds on baking sheet lined with parchment.
Brush shortcakes with cream and sprinkle with sugar. Bake until lightly
browned, about 12-14 minutes. Set aside until service.
For Grape Mixture:
Combine all ingredients together in bowl. Cover with plastic and leave
at room temperature until service.
For Cream Mixture:
Beat creams together until soft peaks form. Refrigerate until service.
For Red Grape Sorbet:
Heat 1 cup grape juice with sugar. Bring to boil. Cool, then mix in rest
of grape juice and lemon juice. Refrigerate. When completely cold, freeze
in ice cream maker according to manufacturer’s instructions.
For Rioja Reduction:
Combine all ingredients in saucepan and bring to boil. Reduce until thick
and syrupy. Strain and set aside until service.
To Serve:
Preheat oven to 375°F. Cut shortcakes in half with serrated knife.
Toast slightly in oven. Drizzle reduction on each of 6 or 8 plates. Place
bottom halves of shortcakes on reduction. Spoon grape mixture and it’s
liquid on top. Top with spoonful of cream over grapes, then apply tops
of shortcakes. Place scoop of sorbet next to shortcake and serve immediately.
|
