This week’s recipe from Rose Levy Beranbaum’s The Baking Bible is the delightful and sublime [ no pun intended ] Lemon Posset Shortcakes.
For some reason this recipe was listed in the Q&E ( quick and easy ) category. However, I found that a new category needs to be established, L&W ( long and wait )….
After the review of the waiting periods when reading the recipe, I found it very similar to our yeast bread recipes where there are lengthy time frames between steps as the bread is rising through various stages of development. Therefore, you know me, I had to create a time line……
Well, I actually created two time lines.
The first, not listed here for brevity’s sake, was simply the steps listed in the recipe to identify:
- the waiting periods,
- establish time line thresholds,
- identify the active vs. inactive periods
- and then to define the overall time for the recipe.
When I realized that 10.5 hours would need to be “set aside“, I began to translate the timeline into realistic time management steps. I evaluated the stop and start times for each step and then I identified the “natural order” of what milestones MUST be completed first prior to other steps start times.
I then began to “rearrange” steps that could help to speed up the work flow. EG: Usually recipes which call for “groups” of mini recipes together are listed in the order in which you must perform or create the dish for completion. I found that this wasn’t necessarily the case here….the cakes were vital to be made as top priority but I found that the Posset and the Lemon Syrup respectively MUST be made next as the waiting periods were simply so great. The Apple Glaze, once applied, only has to set for 30 minutes on the shortcakes before filling the cakes. Then the filling of the cakes was split into two different stages with an hour in between, then the completed cakes must rest for 2 hours in the refrigerator; 10 minutes at room temperature before service.
Below is the link for my final Time Line with Time Management Implications.
Please page down in the top left of the screen will allow you to see all three pages;
Let’s first then look at the mise en place in which shown below is the minus 1/2 Tablespoon of Wondra Flour – As we know, 1/2 Tablespoon is equal to 1.5 teaspoons…… the other 1/2 teaspoon was taken out as well
However, I did have on hand 4 Anchor oval glass dessert baking dishes, 10 oz each. So I used those and for the other two shortcakes, I used my large cupcake pan.
Sprayed with cooking oil and flour the pans…..
Now making brown butter is a real treat! The rich, nutty aroma is simply worth the price of admission alone!
Now onto the Lemon Posset…
The Star of our show
I next “cut out”, with a paring knife, the tops of the shortcakes. I found this to be more of an art project in which I could focus my creativity and skill with my paring knife.
I found it best to apply the Lemon Simple Syrup with both a teaspoon and a cooking paint brush.
I placed about 1/4th full liquid into a teaspoon and gently allowed the liquid to seep from the teaspoon onto the top outer edge of the 1/4 inch edged shortcake top. I dipped the paint brush into the Lemon Simple Syrup and moistened the edges of the cakes and then retouched the top again to insure full saturation.
I then chilled the “lightly” soaked shortcakes in the refrigerator for 3 hours before applying the Apple Glaze.
Refrigerate for two hours and garnish allowing 10 minutes to come to room temperature
Until next time,
HAPPY BAKING Y’ALL!
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Disclaimer: Complete recipes can not be shared in our Alpha Bakers posts due to publishing restrictions enforced by the publisher, but please support Rose Levy Beranbaum by purchasing The Baking Bible.
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© Tony Bridges and One Crumb at a Thyme, 2014