Chart Room Recipe
Welcome to the Chart Room recipe from Black Point Inn
This summer's recipe from Pastry Chef Renee Landry is a classic dessert which is only made properly in the height of the season when the local berries become available. This is the summer treat!
Strawberry Shortcake
Pound cake layered with whipped cream, macerated strawberries, blueberries and raspberries.
Macerated Strawberries
2 Quarts quartered strawberries
½ cup Sugar
½ cup Grand Marnier
½ cup Fresh Orange Juice
¼ teaspoon Salt
Whipped Cream
2 cups Heavy Whipping Cream
2 Tbs. Powdered Sugar
1 ½ teaspoons Vanilla Extract
Orange Pound Cake
½ cup Softened Butter
3c Sugar
3 Tablespoons Orange Zest
1 cup Sour Cream
½ teaspoon Baking Soda
3 cups All Purpose Flour
6 Whole Eggs
1 teaspoon Vanilla Extract
Preheat oven to 325°F
To get the most of the orange flavor the first thing you want to do is measure the sugar into a small bowl then add the orange zest and rub the two together until the zest is fully incorporated and the sugar has a orange tint. Next on a stand mixer or in a large bowl cream together the butter and orange sugar. Add the sour cream and mix in completely. Sift together the baking soda and flour. Add to the creamed mixture alternating with the eggs, adding the eggs one at a time. Add the vanilla extract then pour into a greased and floured 10 inch tube pan. Bake for 1 hour and 20 minutes. Cool. Slice. Serve. Can be made 2-3 days ahead. Store in a cool dry area. Enjoy!!
...one of the best places to unwind in Maine!
