July 19, 2014 – Tomato Scallion Shortcakes with Whipped Goat Cheese

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With tomatoes in season, it seemed like the perfect time to try Tomato Scallion Shortcakes with Whipped Goat Cheese – and we were right. We had planned to make this dish on Tuesday night, but life got a little hectic so it got pushed to the weekend, where it made for an enjoyable Saturday lunch at home. Here’s how it went when Kim made it:

I started by making the whipped goat cheese, which very easily came together with very little attention from me because I used our stand mixer. (Given the size of our kitchen, the mixer is always accessible since it sits out on our counter.)

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On Sunday, I had measured out all the dry ingredients, cubed the butter, and sliced the scallion for the shortcakes. This was going to save me a little time Tuesday night, when we were originally going to make the shortcakes, so I was able to jump right into making them on Saturday. I used a pastry blender (my first time) to cut in the butter and I was surprised how easy (and efficient) it was to get the flour mixture to the desired texture of coarse meal. I add the milk and it really started to look like shortcake dough!

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It was easy to shape the dough to the desired thickness of about an inch. I found that dipping my biscuit cutter into a little flour made it very easy to cut the shortcakes out of the dough and drop them onto the parchment lined baking sheet. I only had to reshape the dough once and was able to get six shortcakes out of it.

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While the shortcakes were in the oven, I made the tomato salad, which was very colorful and summery-looking and only took a few minutes. I very much agreed with the step of rotating the shortcakes mid-way through baking, but be careful—mine really slid around on the parchment paper and I almost lost one! I used the rest of the baking time to clean up the kitchen and start to think about plating.

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We plated two shortcakes each as we didn’t have much for breakfast. We split them in half, added a dollop of whipped goat cheese and a few big spoonfuls of tomato salad, and had a delicious and filling lunch, which we paired with a small glass of white wine left over from earlier in the week. We had a couple of biscuits and a little goat cheese left over, which made for a nice, light brunch the next day.

I think with the approach of measuring out the items for the biscuits and perhaps making the whipped goat cheese in advance, this could definitely work as a weeknight meal.

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1 Response to July 19, 2014 – Tomato Scallion Shortcakes with Whipped Goat Cheese

  1. Pingback: Menu for the Week of July 20, 2014 | Two at the Table

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