Nectarine Blueberry Cornmeal Shortcakes

"Nectarine Blueberry Cornmeal Shortcakes Recipe"The pleasure others receive from my homemade desserts makes it all worthwhile.  I love making people happy through flour, sugar, butter and eggs.  Compliments do not inflate my ego, rather, they boost the level of joy I experience when baking for family and friends.  A special request is the most flattering of all compliments.  It says – I trust you to replicate a sweet memory or to satisfy a childhood craving.  Special requests often lead to recipes that become  favorites of my own.  Such is the case with two recipes from Tom Douglas’ Seattle Kitchen cookbook.  Many years ago, my in-laws returned from a trip to Seattle with a gift for me.  How thoughtful of them, if not perhaps…well, let’s just say there may have been a slight ulterior motive behind this particular gift.   They presented me a copy of Douglas’ book amid elaborate descriptions of the “ most delicious coconut cream pie” they had eaten at Dahlia Lounge, one of his Seattle restaurants..  As I perused the pages of the lovely book they had gifted me, surprise – a bookmark led me directly to a recipe for Triple Coconut Cream Pie.  Hum, just a coincidence?  😉  I lovingly made the pie for them – and let me just say, all their raving was justified.  

"Nectarine Blueberry Cornmeal Shortcakes Recipe"Along the way I have come to make another noteworthy dessert from Seattle Kitchen.  With a twist here and a spin there, Douglas re-invented a traditional summer dessert in his Peach Cornmeal Shortcakes with Candied Pecans.  How summery and Southern can you get.  Peaches, Corn, Pecans.  When peaches are in season and the evenings run warm, it is a satisfying dessert all around.  I make it at least once a summer, usually in August when peaches are at their peak.

"Nectarine Blueberry Cornmeal Shortcakes Recipe""Nectarine Blueberry Cornmeal Shortcakes Recipe""Nectarine Blueberry Cornmeal Shortcakes Recipe""Nectarine Blueberry Cornmeal Shortcakes Recipe"Realizing I was one day from leaving on a trip to New York – the abundance of nectarines and blueberries I had on hand needed to be put to good use.  I very much dislike wasting fruit – especially fresh from the farmer’s market stone fruits and berries.  Remembering the Peach Shortcake recipe from Tom Douglas’s book, I gave it a few tweaks of muy own and came up with the recipe I’ve shared with you here.  I lightened the shortcake, subbed in nectaries and blueberries for the peaches, and greatly simplified the process for the candied pecans.  All three components can be made ahead of time.  Assemble the shortcakes right before serving for a fresh and light summer dessert.

"Nectarine Blueberry Cornmeal Shortcakes Recipe""Nectarine Blueberry Cornmeal Shortcakes Recipe""Nectarine Blueberry Cornmeal Shortcakes Recipe"

 

Source:  Inspired by Tom Douglas’ Seattle Kitchen




8 thoughts on “Nectarine Blueberry Cornmeal Shortcakes

  1. An irresistible summer treat! The topping of sweetened whipped cream and candied pecans transforms the luscious summer fruit and buttery cornmeal shortcake into a voluptuous dessert!

  2. You should be more thorough in your presentations and list how many calories are consumed from just looking at your delicious photos

  3. Beautiful Mary! Lovely photos, great post. I love nectarines. And what you said – ”
    Compliments do not inflate my ego, rather, they boost the level of joy I experience when baking for family and friends” Yep, me too. Cooking, not just baking, for friends, family and everyone! I can spend a long day in the kitchen cooking my heart out…but when the smiles come and I see happy faces, the hard work seems easy!

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