Cooking with Turntable Kitchen: Buckwheat Shortcakes with Salty Caramel Ice Cream
Tickle all your senses with music and food pairings
Ready for some toe-tapping and finger-licking fun? Check out Turntable Kitchen, a site devoted to food, music and the combination of the two. The coolest feature of the site is their pairings box. Every month, visitors can sign up for a package that contains three seasonal (and sometimes themed) recipes, one or two dry ingredients, a limited edition LP and access to an electronic downloadable mix tape. These kooks were delighted to receive one of these boxes this summer and got cracking on some delicious buckwheat shortcakes with salty caramel ice cream and chamomile strawberries. We dusted off our ice cream maker, cranked up The Recording Company —just try to not get this song stuck in your head—and went to work.
What does the combination of chamomile and strawberries taste like? How do you make ice cream, or caramel for that matter (just kidding…)? These kooks find out.
Buckwheat Shortcakes with Salty Caramel Ice Cream and Chamomile Strawberries
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons buckwheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 1/4 cup heavy cream (for brushing)
1/4 cup large granule sugar (for sprinkling)
Whipped cream, preferably homemade, for serving
Preheat the oven to 400 F.
Combine the all-purpose flour, buckwheat flour, sugar, baking powder and salt and mix with a wooden spoon.
Add one cup of cream into the dry ingredients and mix until just combined and a shaggy dough begins to form.
Lightly dust a surface with all-purpose flour. Pour the lumpy dough out onto the surface.
Knead the dough lightly just until all the separate clumps have formed homogeneous dough. (You do not want to overwork the dough).
Dust the top of the dough with flour and gently pat it into a disk.
With a rolling pin, roll and turn the dough until it has reached a thickness of 1/2 inch.
Cut circle portions of the dough with a cookie cutter, and lay them on a parchment-lined cookie sheet.
Lightly brush each circle with the additional heavy cream and sprinkle with large grains of sugar.
Bake for 10 minutes and rotate. Bake another 5 minutes or until the tops have become golden brown.
Salty Caramel Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cups heavy cream
2 tablespoons light corn syrup
2/3 cup sugar
2 teaspoons vanilla extract
Mix 2 tablespoons of milk with cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Mix the cream with the corn syrup in a measuring cup with a spout. Fill a large bowl with ice and water.
Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in colour. Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture into the caramel: it will fizzle, pop and spurt. Stir until well combined, then add a little more and stir. Stir until well combined, then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.
Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for four minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about one minute. Remove from the heat. If any caramel flecks remain, pour the mixture through a sieve.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the prepared ice bath. Let stand, adding more ice as necessary until cold, about 30 minutes.
Transfer the mixture to an ice cream machine or frozen canister and spin until tick and creamy.
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least four hours.
Chamomile Syrup and Strawberries
1/2 cup dried chamomile flowers
1/2 cup water
4 cups of sliced strawberries
Bring the sugar and water to a boil, stir until clear and all of the sugar dissolves into the water.
Remove from heat. Add chamomile flowers and let sit for 10 minutes.
Pour through a sieve, pushing the flowers to squish all the syrup and flavour out.
Pour the syrup over the sliced strawberries.
Let sit for 2-4 hours until berries release their juices.
To assemble dessert: Slice the shortcakes in half. Divide the strawberries and chamomile syrup over the lower half of each shortcake, then add a scoop or two of the ice cream. Finish with whipped cream and replace the top halves of the shortcakes over the cream.