Savory and Sweet

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

subheading: Shortcake biscuits:

340 g. all-purpose flour (12 oz., about 2 ¼ cups 3 Tbsp.)

55 g. sugar (2 oz., about ¼ cup)

2 Tbsp. baking powder

0.7 g. Diamond Crystal kosher salt (¼ tsp.)

2 hard-boiled egg yolks *

114 g. unsalted butter (4 oz.), chopped into ½-inch dice and frozen

About 1 cup 1 Tbsp. heavy cream

12 g. crystallized sugar, such as turbinado, Demerara, or Sugar In The Raw (0.4 oz., about 2 ½ tsp.)

subheading: Blackberry reduction:

340 g. fresh or frozen blackberries (12 oz., about 2 ½ cups)

70 g. sugar (2.5 oz.)

2 tsp. orange zest

subheading: Yogurt cream:

1 cup heavy cream

1 tsp. vanilla paste or pure vanilla extract

2 Tbsp. confectioners’ sugar

1 cup Greek-style yogurt (or yogurt drained overnight)

420 g. fresh blackberries (15 oz, about 3 cups)

Confectioners’ sugar, for dusting

note: o hard-boil eggs, put them in a single layer in a small saucepan with water to cover by about 1 inch. Heat over medium heat until the water starts to steam, then increase the heat to medium-high. When the water reaches a rolling boil, take the pan off the stove, cover it, and set aside for 8 minutes. Drain the eggs, shock them in ice water, and peel them.

Directions at ediblevineyard.com

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