Ginger-Lime Shortcakes with Nectarines and Cream

And a plan to bolster democracy that's worth celebrating.

Strawberry shortcake gets a July glow-up with today’s recipe.

I had a craving for shortcake and Costco had the most glorious nectarines— juicy, perfectly ripe, with deep orange middles and a sweet first bite that yields into a pleasant sourness. The kind of nectarine that makes you grin and your cheeks hurt.

(If you could kindly hit the heart-shaped “like” button above, you will make me and the algorithm grin, as well. Thank you!)

Yes, I bought my nectarines at Costco. The price was low and as I appear to be buying for a small herd of elephants, I stock up on berries, pears, mandarins, bananas and cherries when I’m there. I should serve the stuff to my family on a shovel, like I’ve seen them do for the elephants at the zoo.

(Come September, when I am an empty-nester for the first time, remind me of this post, will you?)

Anyway, herewith is an easy shortcake recipe that’s brightened up with minced, crystallized ginger and lime zest. The nectarines get cut into slivers and macerated in a little sugar to bring out the juice. The addition of a tablespoon or two of Gran Marnier, would be commendable, if that were your kind of thing. Whipped cream, . lightly sweetened and humming with vanilla, is an irrefutable addition

Notes:

• In order to make chopping ever-so-sticky crystallized ginger easier, rub oil on the sides of the knife.

• I call for 6 to 8 nectarines. I estimate about 1 nectarine per person, depending on the size of the fruit itself. Better to have more fruit than less is my motto and any leftovers will be great on your yogurt the next morning, or eaten over the sink in a quiet moment.

• This recipe is meant to be easy, so I didn’t bother fussing with cutting out shortcakes with a cookie cutter. I just pat out the dough and slice it into 8 pieces. You can do it however you like. I cannot stop you from being a competitive overachiever.

  

Ginger-Lime Shortcakes with Nectarines and Cream

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Ginger-Lime Shortcakes with Nectarines and Cream

Makes 8 large shortcakes

What You’ll Need

For the shortcakes:

2 1/4 cups (270 grams) all-purpose flour

3 tablespoons (37.5 grams) granulated sugar

1 tablespoon (12 grams) baking powder

1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

1/4 cup (about 39 grams) minced crystallized ginger, or more, to taste

1 1/2 cup (341 grams) heavy or whipping cream

2 teaspoons lime zest (optional)

Turbinado sugar (or granulated white) for sprinkling on top

For the nectarines:

6 to 8 nectarines

2 tablespoons (25 grams) sugar

For the whipped cream:

1 1/2 cups (341 grams) heavy or whipping cream

3 tablespoons (21 grams) confectioners’ sugar

1 generous teaspoon of vanilla extract

What You’ll Do

Make the shortcakes

1. Heat the oven to 425°F/220° C. Line a baking sheet with parchment.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt and minced ginger. Make a well in the center of the flour mixture and pour in the heavy cream and add the lime zest. Fold the mixture together just until no dry streaks remain in the bowl. Do not overmix.

3. Turn the dough out onto a well-floured pastry board. Lightly pat the mixture into a 8 x 6 inch (20 x 15 cm) rectangle. Cut into 8 reasonably even pieces and place on the baking sheet, 2 inches (5 cm) apart. Sprinkle turbinado sugar over the tops and bake for 12 to 15 minutes until light golden on top and the middle springs back when touched. Let cool.

Make the nectarine mixture:

1. Wash, dry and cut the nectarines in 1/4 inch (.6 cm) slices. I leave the skin on because I think it looks pretty and, I’m lazy.

2. Toss the mixture in the sugar and let macerate for at least 20 minutes and up to 3 hours, if you refrigerate it.

Make the whipped cream:

1. Put the cream, sugar and vanilla in a bowl and beat at high speed until medium soft peaks are formed. Refrigerate until ready to use.

Assemble the shortcakes:

1. Just before serving, split the shortcakes in half. Pile each with the nectarines and whipped cream. You know what to do from here.

First dahlia of the season grown from seed.

This week in news:

I’ve tucked this down at the bottom, because honestly, I didn’t think you need to be assaulted with my thoughts and feelings about the news first thing.

It’s been a very difficult week on the news front. The immunity decision by the Supreme Court, which gave presidents the powers of a king, should be something that concerns all of us, no matter who you plan to vote for.

Heritage Foundation president Kevin Roberts spoke on now-finally-in-jail Steve Bannon’s podcast, and told listeners to no longer worry (silly me!), because“We are in the process of taking this country back…We are in the process of the second American Revolution, which will remain bloodless if the left allows it to be.” (Ah, I guess he wasn’t addressing me.)

Let that, the Project 2025 plan and the Supreme Court’s conservative-cash inspired decisions sink in, and it’s no wonder we’re despairing.

July 4th was one of my dad’s favorite holidays. As an immigrant, he was grateful for the opportunities America afforded him, and I inherited his love for fireworks and all the hoopla. I’ve been wrestling all week with my feeling that I wanted nothing to do with the holiday this year, that I would take a miss of the giant fireworks display that happens in the park 5 minutes from my house. To anyone who knows me, that’s as unusual as if I said ‘No, thank you’ to a meal.

I realized, though, I can’t let the Heritage Foundation and Federalist Leonard Leo and cronies have their truly wicked way with this country. That would be un-American. I’ll go to the fireworks tonight to remind myself of what the United States was founded on (the good, the bad and the evil), so I can get up on July 5 and start the long fight to protecting our democracy and these United States.

For deeper insight into the election, the Supreme Court, politics and foreign policy, please check out my big brother David’s new substack newsletter, which is linked below:

How to Make the Immunity Decision the Undoing of the Roberts Court

Please take care of yourselves. Deep breaths. Eat something nice. The fight is up to us.

Here’s a question I regularly ask my journalism students: If you were suddenly appointed the producer of a news show or the editor of a major newspaper, how would you change coverage, or would you leave it the same?

Thank you and welcome to all my new subscribers! This substack is a reader-supported publication. I cannot do it without you. If you’re able, paying for a subscription helps pay for the groceries necessary for recipe-testing and recipe development. Also, it supports me—a freelance writer—and ad-free journalism.

The pay scale for journalists and writers has not kept up with the cost of living. That’s why having a substack newsletter has become such a terrific venue for so many writers. Best of all, it puts me, Bosco, Calvin and Clyde in touch with our readers like never before. And: Now Bosco insists on having the a/c on all the time.

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