As I mentioned last week, my Auntie was a huge help in making my sis’s baby shower special, particularly by bringing two home made goodies for us all to enjoy. She was kind enough to pass those recipes on, and I am doing the same.
The first is for Lavender-Lemon Shortbread that she got out of Victoria Magazine. I also found a variation of this at cookthink.com that combines it with a lemon bar, that I think would have great flavor potential. As a side note, in searching about a bit I discovered this is a scrumptious looking tea/bakery place, called Buttercream, that is only about 40 minutes from here. I am thinking that I will need to check it out soon!
The second recipe is for a Berry Charlotte, originally from Tea Time magazine. Their version makes small personal sized ones, but my Auntie combined them into one large. Looking for this recipe online (again, no success), I did stumble upon a very scrumptious looking food blog, Canelle et Vanille, with their own version, and I can’t wait to get back to and explore more.
Hope you’re having a good exploring week as well!
From Victoria Magazine, issue unknown
3/4 cup unsalted butter
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
1/2 tsp lemon extract
1 1/2 cups all-purpose flour
14 tsp salt
1 tsp dried lavender
1 TBSP fresh lemon zest
3 TBSP sugar
In a medium bowl, and using an electric miser at medium speed, beat butter, confec. sugar, vanilla, and lemon extract until creamy.
In a separate bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest.
Shape dough into a ball or disk, and wrap in plastic wrap. Refrigerate at least 2 hours, or overnight.
Preheat oven to 350. Line baking sheet with parchment paper. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2 inch round fluted cutter, cut cookies, re-rolling remaining dough only once. Place cookies on prepared sheet, and evenly sprinkle each iwth granulated sugar.
Bake for 10 to 12 minutes, or until edges of cookies are slightly browned. Cool on pan 1 minute; transfer to wire rack to cool completely.
Summer Berry Charlotte
Adapted From Tea Time Magazine, July/August 2009
1(3-ounce package cream cheese,softened
1/4 cup confectioners sugar
Approx. 1-2 cups whipped cream, gently sweetened
1/4 cup blackberry or raspberry preserves
1 pound cake
2 dry pints fresh blackberries or raspberries or a combination of both
Garnish: fresh mint
In a medium bowl and using an electric mixer at medium speed,beat together the cream cheese and confectioners sugar until smooth.Add about 1 cup the whipped cream and gently combine. Refrigerate until ready to use.
To assemble charlotte,place slices of pound cake in the center of a cheesecake pan (or you could use a round cake) set on a flat surface. Brush the cake with preserves, gently heated if necessary to liquify. Cut one rounded end off of each ladyfinger. Stand ladyfingers upright side by side,rounded side up,around the inside rim of the ring mold. Spoon cream cheese mixture into center and spread around evenly .Carefully remove mold,and refrigerate until set.Place berries on top of mousse.Garnish with fresh mint,if desired.Serve immediately.