January 27th

January 27th

I need room for person

My travel dates are

I do need

1 room for 1 person

590 Ocean Drive, Newport, RI 02840 (401) 849-3800

Celery Seed Shortcake With Concord Grapes And Peanut Butter Mousse

12 to 14 servings

Shortcake:

  • ¾ cup Packed Brown Sugar
  • 3 ½ cups All-Purpose Flour
  • 2 Tbs. Baking Powder
  • 2 tsp. Celery Seeds
  • 1 tsp. Kosher Salt
  • 5 oz. Cold Butter, cut into ½” cubes
  • 1 cup + 3 Tbs. Buttermilk, divided

Position a rack in the center of your oven and preheat to 350F

In a large bowl whisk ½ cup of the brown sugar, the flour, baking powder, celery seed and the salt together. Add the butter and gently toss to coat in the flour. Between your forefinger and thumb, press each cube of butter to flatten. Add 1 cup of the buttermilk and mix with your hands until the dough just barely comes together and is very lumpy.

Turn the dough onto a floured table and roll into a rectangle about 1” inch thick. Fold the dough into thirds, like a business letter, then roll again to about ¾” thick.

Using a 3” round biscuit cutter, cut biscuits from the dough and arrange evenly on a parchment lined baking tray. Gather the scraps and gently roll another rectangle of dough to cut additional biscuits; discard the second scraps. Lightly brush the tops of the biscuits with the remaining buttermilk and sprinkle generously with the remaining brown sugar. Bake until a deep golden brown, about 30 to 40 minutes. Let cool to room temperature.

Gently cut crosswise in half when ready to serve. Fill with peanut butter mousse and place onto a serving plate or platter. Drizzle heavily with the concord grape syrup and serve with fresh, seedless concord grapes if possible.

Peanut Butter Mousse – make the day before or at least 2 hours before serving

  • 1 cup Peanut Butter
  • 1 cup Soft Butter, room temp
  • 2# Powdered Sugar
  • ¾ cup Whole Milk, gently warmed
  • ½ tsp. Kosher Salt

In the bowl of a stand mixer, combine the butter and peanut butter. Using the paddle cream the ingredients until fluffy and mixed well. Add the powdered sugar and salt, whip to combine. Slowly add the warmed milk until combined and smooth. Whip on high speed for 1 minute. Reserve at room temperature until ready to use.

Concord Grape Syrup

  • 2# Seedless Concord Grapes
  • ¼ cup Sugar
  • 1 each Lemon
  • Pinch Salt

Wash the grapes and remove the stems. Using a handheld blender or tabletop blender, puree the grapes until the juices and skins have been broken up, about 1 to 2 minutes. Pour the juice into a heavy bottomed saucepot and place over a low flame. When the juice has begun to simmer, whisk in the sugar and continue to cook for 30-45 minutes, or until the juice has reduced and is thickened. Test the thickness by dipping a spoon into the juice, if it coats the spoon and stays after removal, the sauce is done cooking. If it runs right off back into the pot it still needs more time; you can always taste it too! Once the sauce has finished cooking add about 2-3 tsp. of fresh lemon juice and a small pinch of salt. Refrigerate until ready to serve.