New York City Chefs Daily Recipe for 03/29/2002 : Blueberry Shortcake
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Blueberry Shortcake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/29/2002 : Blueberry Shortcake
"Blueberry Shortcake"
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  Arqua Restaurant
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"As we graze it grows"

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1/2 cup shortening
2/3 cup milk
2 tablespoons butter
1/2 cup sugar
2 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 pints blueberries
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 cup heavy cream, whipped

Preheat the oven to 450 degrees.  Prepare shortcake by sifting the flour, baking powder, salt and sugar into a bowl.  Cut in the shortening until mixture resembles oatmeal.  With a fork, blend in the milk until mixture is just moistened. Knead lightly twenty seconds and turn onto a lightly floured board.  Pat or roll into a large round one half inch thick roll.  Place dough on a greased sheet and bake twenty minutes, or until done.  Split and spread with the butter. While shortcake bakes, prepare sauce by mixing sugar, cornstarch and salt together in a small pan.  Stir in the water and one pint of the blueberries.  Bring to a boil and simmer until clear and thickened, about four minutes. Remove from heat and add the lemon juice and the lemon rind.  Cool. Spoon sauce and remaining blueberries between and on top of the shortcake layers.  Decorate with whipped cream.  Serves 6.
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