No. 1 : Quick Recipe
Peach Shortcakes with Rosé Glaze
- 2 Cups Whole Wheat Pastry Flour (or All-Purpose Flour)
- 1/3 Old Fashioned Rolled Oats
- 1/3 Cup Dark Brown Sugar
- 1 TB Baking Powder
- ½ Tsp Sea Salt
- ½ Tsp Ground Allspice
- ¼ Tsp Ground Ginger
- ¼ Cup Chilled Unsalted Butter, cut in small cubes
- ¾ Cup Milk + 1 TB, (can be dairy or non-dairy)
- 1 Large Egg White, beaten
- 1 TB Raw Sugar
- 4 Ripe Peaches, Peeled and Sliced
- *Rosé Glaze
- Greek Yogurt OR Whipped Cream for Garnish
Preheat the oven to 350F. Whisk together the flour, oats, sugar, baking powder, salt, allspice and ginger together in a bowl. Cut in the butter cubes with a pastry blender or with 2 knives until the butter pieces are the size of peas. Add the 3/4 Cup milk and stir until just moist. Drop about 2 TB of dough at a time on a baking sheet covered with parchment paper. Flatten the dough with floured hands and let rest on the sheet for 5 minutes.
While the dough is resting, make the topping. Whisk the 1 TB of milk together with the egg white. Using a silicone basting brush, paint the top of each biscuit with the mixture. Sprinkle the raw sugar over all. Bake for 15 minutes or until golden. Remove and let cool on a wire rack before splitting. Arrange peach slices on the shortcakes; drizzle with the rosé glaze.
No. 2 : Kitchen Scoop
*Rosé Glaze: Prepare the glaze, by bringing 1 Cup rosé and 2 tablespoons sugar to a boil in a small saucepan over medium-high, stirring occasionally until sugar dissolves. Cook until syrupy and reduced to about 2½ tablespoons, about 10 minutes. Cool 10 minutes before using.
No. 3 : Get Creative
These shortcakes get a tropical makeover when you use mangoes instead of peaches. Or make them “Southern” with strawberries or blueberries. No matter what kind of fruit you use, they will be delicious!
No. 4 : Wine FIND of the Week
Gerard Betrand Cotes des Roses
An easy find in almost any grocery store is this bottle from famous French winemaker Gerard Bertrand. You’ll recognize the bottle by its distinctive rose shape on the bottom – the shape created by a student from France’s famous fine arts school, Ecole Boulle. A steal at the price for its strawberry-raspberry aroma and fruit forward flavor – a taste that makes it perfect for the glaze and a glass on the side.