We’re celebrating our 10 year wedding anniversary this week back in the PNW. Enjoying fantastic views of Puget Sound, the Olympic Mountains, the occasional ferry and amazing sunsets. We’re also enjoying lots and lots of fresh sockeye salmon and wild blackberries.
I was spoiled growing up with wild blackberries growing just about everywhere and easy access to freshly caught wild salmon. Which even in the greater LA area its hard to find fresh salmon. Most grocery stores carry frozen farm raised Atlantic Salmon and it doesn’t taste even close to fresh caught, wild salmon. As for the blackberries, its hard to want to pay $6 and $7 a pint for something you’re used to having in near limitless supply for free.
Blackberry brambles are extremely hearty and will grow just about anywhere and you don’t have to go to farms or any place special to find them. They grow along paths and roadways all over the PNW My only caution is to avoid picking them along heavily travelled roads, because they get sprayed with herbicides and are exposed to unhealthy levels of vehicle exhaust.
Conveniently there is a blackberry bramble that runs along the property line here. Since i have access to freshly picked blackberries this week, I’m going to make Shortcakes with vanilla whipped cream and honey macerated blackberries.
1/2 cup of chilled butter cut into cubes
1 ½ cups AP Flour
2 tsp baking powder
2 tsp white vinegar
pinch of salt
1/2 cup granulated sugar
1/2 cup whole milk
1 tsp vanilla extract.
1 pint fresh berries
2 TBS honey
1 cup heavy whipping cream
1 TBS powdered sugar
1 tsp vanilla extract
Combine, flour, sugar, bakng powder, salt and butter into the bowl of a food processor. Pulse until mixture is sandy texture (about 30. times). Add the vanilla extract and vinegar and slowly drizzle in milk until dough pulls away from the sides of the bowl and starts to form a ball. You may not need all of the milk.
Turn mixture out onto a floured board and press out until dough is roughly ¾ to 1 inch thick disc. Wrap in wax paper and let chill for about an hour. While dough is chilling, clean and thoroughly drain the berries then toss with the honey and set aside.
Preheat oven to 375F. Remove dough from fridge and cut into desired shape. Bake on a parchment lined baking sheet for 20 minutes or until tops are golden brown. Remove from oven and place on a wire rack to cool.
Place 1 cup of whipping cream into a chilled bowl, whip until doubled in volume and vanilla and sugar and whip until stiff peals form.
To assemble. cut shortcake in half, Place some of the whipped cream on the bottom half, place a couple of tablespoons of blackberries on top of the whipped cream. Place a dollop of whipped cream on top of the berries then top with the other half of the shortcake.