I’ve shared many horror stores with you about June’s derecho that pummeled our neighborhood. Believe it or not I have one more for you! A few weeks prior to the storm, I attended DC’s Fancy Food Show. The event was massive with exhibitors from around the world. I tasted olive oils, cheeses, meats, candy, drinks, you name it. It was a lot of fun, though I must admit that I left with a bit of a tummy ache from all of the samples. I walked out of there with a ton of goodies, most of which went to work with Mr. Savory the following day.
I met a lot of vendors that day and made some great connections. One of those connections was Robinhood Meetinghouse, a lovely company from Maine that sells biscuits, buns and petit pies. Their triple ginger biscuits were a crowd favorite among many reviewers. They offered to send me a biscuit sampler and I agreed, eager to try all of their flavors.
Well here come’s the horror story. The biscuits, which are shipped frozen in a disposable cooler, were delivered to my doorstep right after the storm. We had already abandoned ship, taking shelter in an air-conditioned hotel and by the time we returned home the biscuits were no longer salvageable. I felt terrible about the waste and emailed an apology to the company. Amazingly, they offered to send me another one and give away a sampler to one of you! Wasn’t that sweet of them?
I decided to create a recipe around the original cream cheese biscuits. This drunken cherry shortcake is a great way to make a fancy dessert without a lot of effort. It was a huge crowd pleaser at home and I know you’ll love it as well!
Giveaway details are below the recipe!
- 6 Robinhood Meetinghouse Cream Cheese Biscuits (or use a biscuit recipe of your choice such as these)
- 1 3/4 pounds fresh cherries (approximately 4 1/2 cups)
- 1/3 cup Grand Marnier
- 1/2 cup sugar
- zest of 1 orange
- 1 cup heavy cream
- 1 8-ounce container of mascarpone cheese
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon vanilla
- Wash and pit all of the cherries. I highly recommend a cherry pitter to make this process cleaner and faster.
- In a large bowl, mix the pitted cherries with the Grand Marnier, sugar and zest. Cover and let them macerate in the refrigerator for at least 3 hours, stirring occasionally. I recommend letting them sit overnight.
- In a stand mixer, whisk the cream, mascarpone, sugar and vanilla until they reach a stiff peak. Be careful not to over-whip. Set aside.
- Bring water and sugar to a boil.
- Let the mixture cook until the sugar has completely dissolved. For a thicker syrup, allow the mixture to reduce for several minutes.
- Allow to cool.
- Once the first three components are prepared, bake the biscuits.
- Allow them to cool slightly, then cut in half.
- Pipe or spoon a generous amount of the filling onto the biscuit, then top with drunken cherries. Drizzle some of the cherry juice on top.
- Pipe a bit more filling on top of the cherries, then top with the second half of the biscuit.
- Pipe some filling on top and garnish with a cherry.
- Drizzle simple syrup on top of or around the shortcake.
You may have leftover drunken cherries, depending on how much you use with each serving. I recommend enjoying them over vanilla ice cream :)
Robinhood Meetinghouse has graciously offered to give away a sampler of their frozen biscuits. The sample kit includes 5 packages, each with 6 biscuits:
- Herb Parmesan
- Triple Ginger
- Cinnamon Rolls
- Double Chocolate
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