So I am SO excited for this weekend! Foodbuzz (if you haven’t heard of it, check it out here, its a food blogging website) picked my proposal for an Earth-friendly, Green Dinner Party that I will be hosting this Saturday! It’s going to be featured on their website for the next couple weeks along with a few other deliciously talented food blogger’s parties.
The party’s theme is inspired by this month’s Earth Day, so everything I will be cooking and using will all be eco-friendly, local, natural…vegetarian and mostly vegan! YUM! Think Sun-dried tomato chickpea burgers…Artichoke pesto crostini, basil sweet potato fries…..and plenty more!
It’s been a busy week testing and re-testing recipes…blood, sweat, and olive oil…shoving my face with blueberry shortcakes and sipping sparkling gin cocktails… :)
Which…don’t judge, dinner parties are work! Those “Easy DIY” Martha Stewart table centerpieces…so not DIY.. more like call up Target. And quick. This is my first official dinner party unless you want to count serving oreos and rum and cokes in college…so I’ve got a lot to learn but having so much fun prepping!
I absolutely CANNOT wait to share my party with you all this weekend! So to keep it all a surprise I”m ending this post early and giving you a little taste of what’s to come! Here’s my dessert recipe I will be making on Saturday, [typography font=”Delius” size=”16″ size_format=”px”]Fresh Blueberry Shortcakes with Mango Compote[/typography] … yummmm!
These little dreamboats are light and fluffy blueberry shortcakes with a bit of a crunch on top from a final sprinkle of coarse sugar. They’re sandwiched with fresh whipped cream and a simple mango compote. The blueberries and mango are an awesome contrast between the tender cakes and fluffy whipped cream!
Best enjoyed the same day you make them. Otherwise the shortcakes will stay pretty well overnight in an airtight container.
Fresh Blueberry Shortcakes with Mango Compote
Yields 6 shortcakes
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 cup fresh blueberries
- 1 1/3 cups whipping cream
- 2 tablespoons unsalted butter, melted
- 2 tablespoons coarse sugar
- 1 medium ripe mango, sliced
- 2 teaspoons sugar
- 1 cup whipping cream for topping plus 3 tablespoons powdered sugar
- Preheat oven to 375 degrees. Grease a large baking sheet; set aside.
- In a large bowl, stir together flour, baking powder, salt, and the 1/3 cup sugar. Gently stir in blueberries. Add the 1 1/3 cups whipping cream, stirring with a fork just until moistened.
- Divide into 12 equal portions and gently pat each into 2-inch diameter circles and place 3 inches apart on prepared baking sheet. Brush tops with butter and sprinkle with coarse sugar.
- Bake 10 minutes or until lightly golden. Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- For mango compote, combine mango slices and 2 teaspoons of sugar in a small bowl and mix to combine.
- Beat cream on medium-high until it begins to thicken; add sugar and continue to beat until soft peaks form.
- To assemble, top one shortcake with mango compote, spoonful of whipped cream, and top off with another shortcake.