Warm Peach Shortcakes with Bourbon-Brown Sugar Cream

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.
Makes 6 servings.

2 1/2 cups unbleached all purpose flour
6 tablespoons plus 3 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces
2/3 cup chilled buttermilk
1 large egg
1 large egg white
3/4 cup finely chopped pecans (about 2 1/2 ounces)

1 cup chilled whipping cream
2 tablespoons (packed) golden brown sugar
1 1/2 tablespoons bourbon

Brown Sugar
Peaches
6 large strawberries

Position rack in center of oven and preheat to 425°F. Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.

Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.

Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.
Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.

Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.

Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.

Bon Appétit | July 2002 Epicurious.com © CondéNet, Inc. All rights reserved.

Grilled Chicken Breast with Grapefruit Glaze

Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.
ingredients
2 cloves garlic, minced
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
directions
Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
NOTES

Menu Suggestion
Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.

Variation
Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice.


The crisp acidity, effervescence, and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smokey taste here and with the high acidity of the grapefruit juice.

Food & Wine Magazine