Celebrating the 4th of July with Valley & Co.
We are just so excited to share some bonus images and a recipe from our debut Lifestyle & Entertaining Column in San Diego Magazine. We dreamed up a nostalgic crab boil with elements of a modern twist for the 4th of July {stay tuned later in the week for our crab boil recipe!}. Nick whipped up his blueberry and strawberry shortcake for the shoot and, might we add, it is indeed the perfect summertime treat.
We staged a make-your-own biscuit display with fresh strawberries and blueberries featuring Nick’s homemade whipped cream and biscuits.
Creating a buffet of sorts not only makes for a fun display, but it puts interactive and fresh spin on summertime desserts. Guest can dress up their shortcake with all of the accoutrements they love and help themselves to a perfect serving.
…the Pièce de résistance
Photos by Rippee Photography for Valley & Co.
We hope you come back every day this week as we share our crab boil recipe and a Raspberry Lemonade Sparkler drink recipe {plus lots of entertaining tips}!
Valley & Co.’s Berry Shortcake
Biscuits:
2 cups of {all-purpose} flour | 1 tablespoon white sugar
1 teaspoon of kosher salt | 1 tablespoon baking powder
2 large eggs {beaten ever-so lightly} | 1 1/2 sticks unsalted butter – cubed into 1/4″ cubes
1/2 cup of chilled heavy cream | 1 beaten egg plus 2 tablespoons of milk for egg wash
Whipping Cream:
1 cup of chilled heavy cream | 2 1/2 tablespoons white sugar | 1/2 teaspoon vanilla
Fruit:
You can use whatever summer favorites you have, but we used: 1/2 pound of blueberries and 1 pound of sliced strawberries. Nick mixed them with about 2 1/2tablespoons of sugar for an extra sweet punch {optional}. Nectarines or peaches would be divine.
Directions:
Set oven to 400
Sift dry ingredients together {1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt} into mixer bowl. Blend chopped butter on low into dry mixture until it’s barely visible. Mix 2 eggs and 1/2 cup cream into small bowl until combined and pour into mixing bowl with other ingredients until just blended. This will make for a mixture that’s sticky and rough.
Pour dough onto a floured wooden cutting board and flatten to about 1″ thick. Make small dough rounds with your hands – about 3″ thick - and hockey puck shaped that fit in the palm of your hand {a rustic, natural look is perfect}. Line on Silpat {or parchment} covered baking sheet {should make about 8} and brush with your egg wash and top with a pinch of sugar.
Bake for about 23 minutes or until the tops of the biscuits are just light golden brown. Be careful as they can quickly turn from golden to too dark. The inside should be fluffy like a dinner table biscuit.
While they are baking whip up your whipping cream with cream, sugar, and vanilla until it’s to a nice creamy consistency {or to your liking}. Cut biscuits in half and dress them as you like. Aleah prefers just a few sliced strawberries and a heaping scoop of whipping cream. Nick loves a berry-rich shortcake with an abundance of cream.
Please let us know what you think! We’d love to hear if you add this to your 4th of July weekend menu! Its really quite easy and oh-so tasty!
Here’s a peek into our July spread:
 |
Print 
PDF
this is awesome!!
Wow, YUM!! And congratulations! xox
Looks so delicious! Love to hear what you two are dreaming up.
Looks delicious and CONGRATS on the feature! You two are awesome!
Congratulations on the feature. Your photos look just great and I am definitely intrigued! Loved everything about this blog. Do visit my curry blog at http://cosmopolitancurrymania.blogspot.com
Great looking summer dessert! How exciting for you, congrats!
Thank you all so much! So happy you enjoyed it!
Looks scrumptious
Ive never had a shortcake before, dont thinkkk they are a big thing here in the UK, but would love to try one someday so am saving this lovely looking recipe!