Blackbird Bakery Gluten-Free by Karen Morgan

Author:Karen Morgan
Language: eng
Format: mobi
Publisher: Chronicle Books
Published: 2010-03-15T21:00:00+00:00

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This delectable summertime treat is a refreshing close to any meal served under the stars. The sweetness comes from the fresh cherries rather than the shortcakes. Flashes of tart and sweet will dance on your tongue as the cicadas play their rhythmic song, while everything slows down to that familiar summertime purr as the fireflies rise up from the freshly cut grass like miniature stars, begging to be caught.

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INGREDIENTS

2 pounds cherries, pitted

1/3 cup sugar

Shortcakes

¾ cup sorghum flour

½ cup almond flour

½ cup cornstarch

¼ cup tapioca flour, plus more for dusting

1½ teaspoons guar gum

3 teaspoons baking powder

½ teaspoon kosher salt

¼ cup sugar

5 tablespoons cold cream cheese

4 tablespoons cold unsalte butter

1 cup organic buttermilk

½ teaspoon pure vanilla extract

3 teaspoons pure almond extract

Kirsch-Infused Cream

1 cup heavy cream

2 teaspoons sugar

1 teaspoon kirsch liqueur

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