Competitor: UBC Okanagan
Cook along with Chef Shelley and the team using the recipes below and the video! If you make this dish, take a photo and tag us on social @utownubc and use #UBCchefchallenge, or attach your photo with your online vote for the chance to be featured!
Menu
- Red fife shortcakes
- Whipped goat cheese
- Local strawberry mead sauce
Recipes - 4 servings
Red fife shortcake
Ingredients
230g All purpose flour
230g Red fife flour
16g Granulated sugar
1g Salt (kosher)
20g Baking powder
240mL Buttermilk
100g Unsalted butter, room temperature
10g Basil (Thai or regular), finely chopped *optional
1 Large egg yolk
Method
- Pre-heat oven to 350 F.
- In one bowl mix together all the dry ingredients and basil, if using.
- Cut the room temperature butter into smaller bits and crumble it with the dry ingredients using a pastry cutter or your hands until pea sized chunks have formed.
- Slowly drizzle in the buttermilk, while mixing gently the dry mixture – the dough will look shaggy and just hold together.
- Place the dough on the counter and gently pat the dough into a circle. DO NOT knead the dough or work it – the dough should be about 2” thick.
- With a 2-3” round cutter, cut out the shortcakes.
- Line a baking sheet with parchment paper and place biscuits on tray.
- Mix the egg yolk with 1 tablespoon of water and brush the tops of the shortcakes using a pastry brush.
- Place the tray in center of oven and bake 14 minutes.
Whipped goat cheese filling – makes 300 grams
Ingredients
226g Carmelis (or other brand) Goat cheese
50ml Bliss Haskap mead (optional, can also use cranberry juice or Rose)
1 g Basil, finely chopped
Linden honey (or any liquid honey), to taste
Method
- Let the goat cheese come to room temperature for 1 hour, covered in a mixing bowl.
- Once soft, stir in the mead, chopped basil and honey using a spatula.
- When all the ingredients have incorporated – use a whisk to begin whipping the mixture – continue to whip until aerated, light and fluffy.
- Use at once.
Strawberry mead sauce – makes 500 ml
Ingredients
1kg Fresh local strawberries, divide in half
66g Linden honey (or any liquid honey)
250ml Bliss Haskap Mead (can substitute cranberry juice or rose)
9g Granulated sugar
4g Anise seed
0.5g Coriander seeds
0.5g ( ¼ tsp) Xanthum gum
Method
- Wash, dry, stem, and quarter all the strawberries.
- In a pot over medium heat, add 500g of strawberries, mead, honey, sugar, anise and coriander.
- Simmer the mixture for 15-20 minutes.
- Remove from heat and blend the mixture with a hand/stick blender.
- Strain to removes the seeds.
- Place the mixture back on the heat and add the xanthan gum –whisk the mixture to ensure there are no lumps.
- Remove from the heat and allow to cool fully.
- In a bowl combine the sauce with the remaining half of diced fresh strawberries
To assemble the shortcakes:
- Split shortcake in half. Set cut side up on a plate.
- Place a dollop of the whipped goat cheese on one half of the cake.
- Spoon the strawberry mead sauce over top of the goat cheese filling.
- Place the other half on top of the goat cheese.
- If desired, top with more goat cheese and strawberry sauce.
- Finish with a drizzle of honey.
Chef Challenge is brought to you by UTown@UBC, in partnership with UBC Food Services - Vancouver and Okanagan.