Larry Forgione’s Wild Huckleberry Shortcake

Name: Larry Forgione’s Wild Huckleberry Shortcake
Yield: 6 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter, melted; 12 tablespoons (1½ sticks) unsalted butter, cold, cut into small pieces; ¾ cup plus 2 tablespoons sugar; 1¾ teaspoons baking soda; 3¾ teaspoons cream of tartar; 3 cups huckleberries, rinsed and picked over; 2 teaspoons salt; ½ cup sugar; 1 cup heavy or whipping cream, whipped; 4 cups unbleached all-purpose flour; 1½ cups heavy or whipping cream; 4 hard-cooked large egg yolks, mashed

Preparation info

6
portions

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Larry has been a tremendous force; behind the availability of indigenous ingredients in food markets today, which has made the “new American cuisine” distinctive and possible. A dinner at his An American Place in New York City offers a delicious and inventive education on the far-reaching resources our country has to offer.

Ingredients

Shortcake

4 cups unbleached all-purpose flour
¾ cup plus 2 tablespoons sugar

Cake
Dessert
Vegetarian

Method

Preheat the oven to 375°F. Lightly butter a baking sheet.
Prepare the shortcake: Sift the flour, sugar, cream of tartar, baking soda, and salt into a bowl. Using your fingertips, work the butter in quickly and lightly. Add the cream and mashed egg yolk