The Epicurious Cookbook (17 page)

In this classic take on strawberry shortcake, tender buttermilk biscuits are piled high with fresh berries and lush, vanilla-scented whipped cream. We like the biscuits fresh out of the oven, but they can be baked a few hours in advance; return them to the oven for five minutes, and they’ll be as good as new.

1.
Combine the strawberries, ½ cup sugar, and the raspberry preserves in a large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

2.
Beat the chilled whipping cream, vanilla, and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.

3.
Cut the Buttermilk Biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with confectioners’ sugar and serve.

1.
Preheat the oven to 375°F. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the butter and rub in with your fingertips until mixture resembles coarse meal. Gradually add the buttermilk, tossing with a fork until large moist clumps form. Gather the dough into a ball.

2.
Divide the dough into 4 pieces. Shape each piece into a 3-inch round. Transfer to a baking sheet, spacing evenly.

3.
Bake the biscuits until a tester inserted into the center comes out dry, about 20 minutes (biscuits will be pale). Transfer the biscuits to a rack and cool to lukewarm.

This frothy Southeast Asian favorite is easy to make and even easier to slurp down. Customize your drink with mint or cumin for a summer barbecue, baby shower, or birthday; you can even spice it up your drink with ground chiles or fresh ginger.

1.
Purée the mango with the yogurt and sugar in a blender. Add the milk, lemon juice, and sorbet, and blend until smooth. Add the cold water and ice, and blend to the desired consistency.

2.
Pour into a tall glass or 2 small glasses. Serve with a straw.

The combination of stone fruits, berries, and melon, dressed in a simple but zingy ginger syrup, makes for a seasonal dish that’s elegant enough for a party and easy enough for a creative topping to your morning bowl of quinoa or oatmeal.

1.
Bring the water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until the sugar is dissolved.

2.
Simmer the syrup 10 minutes, stirring occasionally, then remove from the heat and let steep 15 minutes. Pour the ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.

Toss the fruit and mint with ¼ cup of the syrup, or to taste.

Bursting with bold, south-of-the-border flavor, these zesty breakfast tacos give you a reason to rise and shine. Creamy, luscious eggs and sharp Cheddar engulf the spicy chorizo. Slightly crisp corn tortillas mean this can be a quick breakfast or a more leisurely knife-and-fork operation. Serve this dish for a casual family brunch, but be sure to make plenty for everyone: with such crowd-pleasing ingredients, these tacos disappear quickly. If you want to skip the chorizo, try using other breakfast meats or even a vegetarian sausage.

1.
Brush a large nonstick skillet with olive or vegetable oil. Char the tortillas over a gas flame or directly on an electric burner until blackened in spots, turning with tongs. Arrange the tortillas, overlapping, in a single layer in the skillet. Sprinkle each tortilla with ¼ cup grated cheese and set aside.

2.
Whisk the eggs and 2 tablespoons cilantro in a medium bowl. Season with salt and pepper. Sauté the chorizo sausage in a heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add the green onions and sauté 2 minutes. Add the egg mixture and stir until very softly set, about 1 minute. Remove the egg mixture from the heat.

3.
Cook the tortillas in the skillet over high heat until beginning to crisp on the bottom but still soft and pliable, about 1 minute. Divide the egg mixture among the tortillas and sprinkle with the remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

The sister-in-law of Epicurious member
Connie Sainato
of Smyrna, Delaware, introduced her to these eggs at a holiday brunch. They most closely resemble a baked frittata, but what makes the recipe a winner is that you can completely prep it the night before. “Since I am not a morning person, I always make at night and bake in morning,” Sainato says. She suggests using only nutty Gruyère in this, as it melts beautifully, but in a pinch you can use whatever Swiss you have on hand.

1.
Position a rack in the middle of the oven and preheat the oven to 325°F. Butter a 9 by 13-inch glass baking dish.

2.
Spread the grated cheese evenly over the bottom of the prepared dish, then dot evenly with the butter pieces.

3.
In a small bowl, whisk together the cream, dry mustard, salt, and black pepper. Pour half the cream mixture over the cheese. Pour the eggs over the cream mixture, then top with the remaining cream mixture.

4.
Bake until the eggs are set, about 35 minutes. Transfer to a rack to cool slightly, about 3 minutes, then cut and serve.