Kingsmill Rehearsal Dinner Menu series
Welcome to my Kingsmill Rehearsal Dinner Menu series inspired by the fictional wedding celebration in my two new stories, A Room with a Groom (from Save the Date Anthology) and Luke’s Last Love Kiss (from Finding Forever Anthology). This blog series brings the charm of small-town Kingsmill to your summer table.
Both love stories unfold in the heart of the Virginia mountains, and each features a special rehearsal dinner held near the town’s historic 18th-century mill, along the Shenandoah River. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration starting with the sweet, summery treat that kicked it all off: Blueberry Shortcakes.
The Hungry {Romance} Writer: Blueberry Shortcake
This is a redo of a classic favorite because my family doesn't like strawberries but they love blueberries. It's not hard to make, but I always try to make the biscuits in the morning before the house gets too humid to keep them fluffy. You can also make the biscuits ahead of time and either freeze them (for up to 2 months) or keep them in the fridge for no more than 2 days.
Ingredients
Berries
- 5 cups blueberries fresh or frozen
- 3/4 cup sugar
- 1 teaspoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 pinch cinnamon
Biscuits
- 2 cups flour
- Pinch cinnamon
- Pinch ground nutmeg
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons 1 stick cold, unsalted butter, cut into 1/2-inch cubes
- 7/8 cup (1 cup minus 2 tablespoons) heavy whipping cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- Heavy cream for whipping for garnish
Instructions
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Preheat the oven to 425℉. Line a baking sheet with parchment paper.
Berries
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In a medium-sized saucepan, stir together the blueberries, sugar. lemon zest, lemon juice, and cinnamon. Bring the heat to medium and stir constantly until the sugar melts and turns into a syrup. Keep stirring until the mixture barely makes it to the simmer stage. Then mash the berries to release their juice. Remove the saucepan from the heat and cool while you make the biscuits.
Biscuits
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Use a large bowl for this next step. Stir together the flour, cinnamon, nutmeg, sugar, baking powder, and salt. Cut in the butter cubes and use your fingers to mix the flour and butter until the dough resembles small peas.
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Now use a smaller bowl to whisk tougher the egg, whipping cream, and vanilla extract. Form a well in the center of the dough and pour in the wet mixture. With a fork, stir until the dough just barely comes together and forms a ball. Do not overmix or the dough will become too sticky and the biscuits won't be fluffy.
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On a lightly floured counter, turn the dough onto the counter so you can knead it a few times. Form the dough into a large circle, about 3/4" – 1" thick. Then, using a pastry round, cut out the biscuits and place them on the baking sheet. leave about 1-2" between each biscuit so they can expand. If the dough feels too soft or sticky, put in the fridge for about 10-15 minutes to chill before baking.
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Bake the biscuits for 12-15 minutes or until they have risen and very lightly browned. Remove from oven and cool on a baking rack.
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Whip the heavy cream being used for the garnish, adding a bit of sugar if you prefer. Once the biscuits are cool, cut them in half and serve the biscuit halves with a dollop of whipping cream and the berry syrup.
