This weeks Cooking 101 recipe offers a sweet two-for-one deal.Put the scone and compote recipes together with the cream and lemon zest to build a delightful variation on strawberry shortcake.Then try each individually as the foundation for other dishes.Chef Doug Flick, who teaches budding pastry chefs at Johnson County Community College, says the Strawberry Rhubarb Compote takes advantage of seasonal favorites that are classic partners. The sweetness of the strawberries balances the tart taste of the rhubarb.If youre not in the mood for shortcake, serve the compote on its own, topped with a dollop of Chantilly Cream. Or put a scoop of vanilla ice cream in a martini glass, top it with the Strawberry Rhubarb Compote and serve with a crisp butter cookie for crunch for Strawberries Romanoffs slightly tarter cousin.The scones could be served with sliced peaches or apricots and cream. Or theyre a perfect addition to the English teas that are so popular right now.Not a fan of lemon or poppy seeds? Try infusing lavender or lemongrass into the cream for a different flavor. To infuse the cream, add the herb to it and let the cream sit in the refrigerator overnight, Flick says. Remove the herb before mixing the cream into the recipe.Other tips for these recipes from the pastry chefs notebook:The key to sweet, not bitter, candied lemon zest is repetition. Boil and let sit for 20 minutes four times, Flick says. The technique can be used to candy all kinds of fruit, he says.You can use granulated sugar in whipping cream. Simply put the sugar in the cream before you start to whip it. The sugar will dissolve, leaving a clean, fresh taste. Make sure the cream is properly chilled before whipping for best results.Thicken the compote without lumps by following these tips. Flick says to start with cold water. Stir the cornstarch into the water; and stir it again before you add it to the saucepan. When youre ready to add the slurry to the pan, do it slowly in a steady stream and stir constantly. Bring the mixture to a boil and boil for two minutes to remove the starchy flavor.Never cooked with rhubarb? You use only the stalks; the leaves contain oxalic acid, which can be toxic. Choose stalks that are a rosy red. The deeper the red, the sweeter and richer the flavor, experts say. These recipes call for some ingredients to be measured by weight, which is consistent, while volume can vary with weather conditions, the equipment used and even the skill of the baker.Strawberry Rhubarb ShortcakeMakes 6 servingsCandied Lemon Zest (recipe below)Strawberry Rhubarb Compote (recipe below)Lemon Poppy Seed Scones (recipe below)Chantilly Cream (recipe below)Prepare Candied Lemon Zest. During lemon zest cooling times, prepare Strawberry Rhubarb Compote and Lemon Poppy Seed Scones. When lemon zest is cooling for the final time, prepare Chantilly Cream.Place scone on plate. Top with Strawberry Rhubarb Compote and Chantilly Cream. Garnish with lemon zest; sprinkle with confectioners sugar. Repeat with remaining 5 scones.Per serving, entire recipe: 964 calories (31 percent from fat), 33 grams total fat (20 grams saturated), 116 milligrams cholesterol, 154 grams carbohydrates, 11 grams protein, 878 milligrams sodium, 3 grams dietary fiber.Lemon Poppy Seed Cream SconesMakes 6 servings 2 3/4 cups plus 1 tablespoon bread flour 5 1/2 tablespoons sugar 1 1/4 tablespoons baking powder 1/2 tablespoon salt 1 1/8 cup heavy cream, chilled 1/2 tablespoon lemon zest 1/2 tablespoon poppy seed 1/2 tablespoon milk 1 1/2 tablespoons coarse sugar (available in gourmet and specialty food shops)Heat oven to 350 degrees. Combine flour, sugar, baking powder and salt. Add cream, lemon zest and poppy seed until just combined. Roll dough into strip about 4 inches wide and 1/4 -inch thick. Using knife, cut into 6 triangles. Place triangles on baking sheet. Brush with milk and sprinkle with coarse sugar. Bake at 350 degrees until golden brown, about 8-12 minutes.Per scone: 456 calories (37 percent from fat), 19 grams total fat (11 grams saturated), 64 milligrams cholesterol, 63 grams carbohydrates, 9 grams protein, 858 milligrams sodium, trace dietary fiber.Candied Lemon ZestMakes 6 servings1 lemon1 quart water2 1/4 cups granulated sugarPeel lemon, reserving fruit for another use. Remove white pith from zest. Slice zest into very thin match-like strips.Combine water and sugar in saucepan; bring to a boil. Add lemon zest; return water to a boil. Remove from heat; let stand 20 minutes. Return to a boil and cool three more times. Remove lemon zest from pan and cool on paper towels.Per serving: 76 calories (none from fat), trace fat (no saturated fat), no cholesterol, 19 grams carbohydrates, trace protein, trace sodium, trace dietary fiber.Chantilly CreamMakes 6 servings8 ounces heavy cream, chilled 3/8 cup sugar 1/4 teaspoon vanillaPlace all ingredients in bowl. Whip until cream holds its shape.Per serving: 179 calories (69 percent from fat), 14 grams total fat (9 grams saturated), 52 milligrams cholesterol, 14 grams carbohydrates, 1 gram protein, 14 milligrams sodium, no dietary fiber.Strawberry Rhubarb CompoteMakes 6 servings2 pounds fresh rhubarb1 1/4 cups sugar1 cup water 1/4 cup orange liqueur1 tablespoon fresh lemon juice 1/4 cup corn starch 1/4 cup cold water1 1/2 pounds fresh strawberries, tops removed and cut in halfCut rhubarb into small pieces. Place in saucepan with sugar, water, orange liqueur and lemon juice. Cook over low to medium heat until rhubarb is broken down and tender. Mix cornstarch and cold water. Add to saucepan; bring mixture to a boil. Let boil two minutes. Remove from heat; cool to room temperature. Fold in strawberries and serve.Per serving: 275 calories(2 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 63 grams carbohydrates, 2 grams protein, 7 milligrams sodium, 4 grams dietary fiber.THE STYLIST Food styling by Jonathan Walterman, 21, a recent graduate of the JCCC Pastry/Baking certificate program. He is holding down two jobs and plans to open his own pastry shop.ABOUT THE COLUMN Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community Colleges Hospitality Management Program.

KansasCity.com

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Cooking 101 | Compote, scones and whipped cream build divine desserts

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This week’s Cooking 101 recipe offers a sweet two-for-one deal.

Put the scone and compote recipes together with the cream and lemon zest to build a delightful variation on strawberry shortcake.

Then try each individually as the foundation for other dishes.

Chef Doug Flick, who teaches budding pastry chefs at Johnson County Community College, says the Strawberry Rhubarb Compote takes advantage of seasonal favorites that are classic partners. The sweetness of the strawberries balances the tart taste of the rhubarb.

If you’re not in the mood for shortcake, serve the compote on its own, topped with a dollop of Chantilly Cream. Or put a scoop of vanilla ice cream in a martini glass, top it with the Strawberry Rhubarb Compote and serve with a crisp butter cookie for crunch for Strawberries Romanoff’s slightly tarter cousin.

The scones could be served with sliced peaches or apricots and cream. Or they’re a perfect addition to the English teas that are so popular right now.

Not a fan of lemon or poppy seeds? Try infusing lavender or lemongrass into the cream for a different flavor. To infuse the cream, add the herb to it and let the cream sit in the refrigerator overnight, Flick says. Remove the herb before mixing the cream into the recipe.

Other tips for these recipes from the pastry chef’s notebook:

•The key to sweet, not bitter, candied lemon zest is repetition. Boil and let sit for 20 minutes four times, Flick says. The technique can be used to candy all kinds of fruit, he says.

•You can use granulated sugar in whipping cream. Simply put the sugar in the cream before you start to whip it. The sugar will dissolve, leaving a clean, fresh taste. Make sure the cream is properly chilled before whipping for best results.

•Thicken the compote without lumps by following these tips. Flick says to start with cold water. Stir the cornstarch into the water; and stir it again before you add it to the saucepan. When you’re ready to add the slurry to the pan, do it slowly in a steady stream and stir constantly. Bring the mixture to a boil and boil for two minutes to remove the starchy flavor.

•Never cooked with rhubarb? You use only the stalks; the leaves contain oxalic acid, which can be toxic. Choose stalks that are a rosy red. The deeper the red, the sweeter and richer the flavor, experts say.

•These recipes call for some ingredients to be measured by weight, which is consistent, while volume can vary with weather conditions, the equipment used and even the skill of the baker.

Strawberry Rhubarb Shortcake

Makes 6 servings

Candied Lemon Zest (recipe below)

Strawberry Rhubarb Compote (recipe below)

Lemon Poppy Seed Scones (recipe below)

Chantilly Cream (recipe below)

Prepare Candied Lemon Zest. During lemon zest cooling times, prepare Strawberry Rhubarb Compote and Lemon Poppy Seed Scones. When lemon zest is cooling for the final time, prepare Chantilly Cream.

Place scone on plate. Top with Strawberry Rhubarb Compote and Chantilly Cream. Garnish with lemon zest; sprinkle with confectioners’ sugar. Repeat with remaining 5 scones.

Per serving, entire recipe: 964 calories (31 percent from fat), 33 grams total fat (20 grams saturated), 116 milligrams cholesterol, 154 grams carbohydrates, 11 grams protein, 878 milligrams sodium, 3 grams dietary fiber.

Lemon Poppy Seed Cream Scones

Makes 6 servings

2 3/4 cups plus 1 tablespoon bread flour

5 1/2 tablespoons sugar

1 1/4 tablespoons baking powder

1/2 tablespoon salt

1 1/8 cup heavy cream, chilled

1/2 tablespoon lemon zest

1/2 tablespoon poppy seed

1/2 tablespoon milk

1 1/2 tablespoons coarse sugar (available in gourmet and specialty food shops)

Heat oven to 350 degrees. Combine flour, sugar, baking powder and salt. Add cream, lemon zest and poppy seed until just combined. Roll dough into strip about 4 inches wide and 1/4 -inch thick. Using knife, cut into 6 triangles. Place triangles on baking sheet. Brush with milk and sprinkle with coarse sugar. Bake at 350 degrees until golden brown, about 8-12 minutes.

Per scone: 456 calories (37 percent from fat), 19 grams total fat (11 grams saturated), 64 milligrams cholesterol, 63 grams carbohydrates, 9 grams protein, 858 milligrams sodium, trace dietary fiber.

Candied Lemon Zest

Makes 6 servings

1 lemon

1 quart water

2 1/4 cups granulated sugar

Peel lemon, reserving fruit for another use. Remove white pith from zest. Slice zest into very thin match-like strips.

Combine water and sugar in saucepan; bring to a boil. Add lemon zest; return water to a boil. Remove from heat; let stand 20 minutes. Return to a boil and cool three more times. Remove lemon zest from pan and cool on paper towels.

Per serving: 76 calories (none from fat), trace fat (no saturated fat), no cholesterol, 19 grams carbohydrates, trace protein, trace sodium, trace dietary fiber.

Chantilly Cream

Makes 6 servings

8 ounces heavy cream, chilled

3/8 cup sugar

1/4 teaspoon vanilla

Place all ingredients in bowl. Whip until cream holds its shape.

Per serving: 179 calories (69 percent from fat), 14 grams total fat (9 grams saturated), 52 milligrams cholesterol, 14 grams carbohydrates, 1 gram protein, 14 milligrams sodium, no dietary fiber.

Strawberry Rhubarb Compote

Makes 6 servings

2 pounds fresh rhubarb

1 1/4 cups sugar

1 cup water

1/4 cup orange liqueur

1 tablespoon fresh lemon juice

1/4 cup corn starch

1/4 cup cold water

1 1/2 pounds fresh strawberries, tops removed and cut in half

Cut rhubarb into small pieces. Place in saucepan with sugar, water, orange liqueur and lemon juice. Cook over low to medium heat until rhubarb is broken down and tender. Mix cornstarch and cold water. Add to saucepan; bring mixture to a boil. Let boil two minutes. Remove from heat; cool to room temperature. Fold in strawberries and serve.

Per serving: 275 calories

(2 percent from fat), 1 gram total fat (trace saturated fat), no cholesterol, 63 grams carbohydrates, 2 grams protein, 7 milligrams sodium, 4 grams dietary fiber.

THE STYLIST
Food styling by Jonathan Walterman, 21, a recent graduate of the JCCC Pastry/Baking certificate program. He is holding down two jobs and plans to open his own pastry shop.

ABOUT THE COLUMN
Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.