... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
To set the record straight and to put my mind at rest, as near as I can determine after years of looking for the ultimate and absolute distinction between scones and shortcake, there is none.
Shortcake is a lightly sweetened cream biscuit–which is exactly what a scone is. So if you can make a perfect scone (and YOU CAN after reading The Best Scones in the Entire Universe), you can also make perfect shortcake.
I’m always on the lookout for interesting variations on the corn bread theme, especially when leaves turn glorious shades of russet and crimson and nights turn cool. I LOVE corn bread–especially Aunt Elfred’s Corn Bread, which is high, light, and tender, with the requisite depth of cornmeal flavor and aroma.
Whenever I see an interesting corn bread recipe, I don’t bother with the basic formula, as I’m confident that no corn bread formula (and I’ve tested a gazillion) is better than Aunt Elfred’s.
Bless your heart if you are actually reading this post rather than running for cover to another food blog. Yes, I know this combination sounds a tad bit unusual, but I assure you it is Pure Genius.
Lest you think I’m being immodest here, the idea is not mine. The combination was recently featured in Gourmet Traveler, and that’s where I first encountered it.
MauiJim says they are the best muffins he has ever eaten. I wish I could have captured an audio clip of his little murmurings as he was eating these. We devoured the entire batch over a few days. and the remarkable thing was that they were as good on day three (with a 20-second refresh in the microwave) as on day one. That just isn’t typical of muffins, as you surely know.
This coffeecake drifts through my very crowded mind whenever brunch is mentioned. That’s because it’s so delicious and so easy. It may also have something to do with the fact that people go gaga over it and beg me for the recipe.
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