Recipe

Cornmeal Shortcakes With Tomato-ginger Jam Recipe

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Ingredients

Directions

Step #1 Preheat broiler.
Step #2 To prepare jam, arrange the cherry tomatoes in a single layer on a jelly-roll pan.
Step #3 Broil for 20 mins or until browned, stirring every once in awhile.
Step #4 Heat 1 tbsp of olive oil in a medium saucepan over medium-high heat.
Step #5 Add the onion, apple, & ginger; sauté 5 mins or until tender.
Step #6 Add sugar; cook 1 min.
Step #7 Add tomatoes, water, & the next 4 ingredients (through pepper), & bring to a boil.
Step #8 Reduce heat, & let simmer until reduced to 2 c (about 45 mins).
Step #9 Remove from heat; cool.
Step #10 Preheat oven to 400º.
Step #11 To prepare shortcakes, lightly spoon flour & cornmeal into dry measuring c; level with a knife.
Step #12 Combine flour, cornmeal, baking powder, & 1/4 tsp salt In a large-ish bowl, stirring with a whisk.
Step #13 Make a well in center of mixture.
Step #14 Combine milk, oil, & juice; add to flour mixture.
Step #15 Stir just until moist.
Step #16 Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.
Step #17 Roll dough into a 1/2-inch thickness.
Step #18 Cut with a 2 1/2-inch round cutter into 12 rounds; place on a baking sheet coated with cooking spray.
Step #19 Bake at 400º for 15 mins or until lightly browned.
Step #20 Serve with jam.
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