Try this classic New England lobster roll

1. If you are using fresh cranberry or lima beans, shuck them and then boil them in unsalted water until they are tender, about 15 minutes. Drain into a colander and then rinse under cold water until they are cooled off. If you are using dried beans, soak them in water overnight. Pick through them, removing rocks or bad beans and place them into a pot with ample space for boiling. Cover the beans with cold unsalted water; the water should come at least an inch over the beans. Bring to a boil and then skim the foam that comes to the top. Turn down the heat and simmer until the beans are very tender, but not breaking open. The length of time will be determined by the type of bean used. Shell beans or other similar size beans called for in this recipe should be tender in about 25 to 30 minutes. If you are using cooked, canned beans, simply place them in a colander and rinse with water to get rid of the canned flavor; drain well.

2. In the meanwhile put another large pot of water on to boil. The water should be heavily salted. Since you have to blanch green beans and corn, you might as well economize and use one pot. Cut the green beans diagonally into 1-inch lengths and add to the salted water. Cook until tender, about 5 to 6 minutes. Use a Chinese wire mesh skimmer to remove the beans from the pot and place them in a large bowl in the sink. Run cold water over them until they are cooled down. Drain well. Add the corn to the same water you cooked the beans in and boil for 3 or 4 minutes, until tender. Remove the corn and let cool to room temperature.

3. Slice the kernels from one ear of corn at a time, holding the ear upright in the bowl with one hand, and a sharp paring knife in the other. Use long downward strokes of the knife to cut the kernels from the cob into the bowl.

4. Add the cooked green shell beans. Stir in the cilantro, onion, oil and lime juice, and toss to combine. Season to your liking with salt and pepper, cover with plastic wrap, and chill at least 2 hours before serving. Mix in the cooked green beans right before serving to preserve their color.

To make the Soft Whipped Cream
1. Place the cream in the bowl and begin whisking the cream, lifting the whisk out of the cream with each rotation. After about a minute (this is a guess, because it depends how fast you whip it) the cream will be thick enough that it begins to adhere to the whip. Add the sugar and vanilla. Continue whipping until the cream is firm enough that it can be picked up with the whisk, but soft enough that it falls off in seconds. The appearance should be silky smooth, not a bit of graininess. The taste should be only slightly sweet, with a hint of vanilla.

To make the Shortcake Biscuit
1. Adjust the racks to the lower middle positions and heat the oven to 425° F.

2. Place the flour, sugar, baking powder, and salt in a large bowl and mix to combine. Scatter the butter over the surface and rub the butter and flour mixture together until the butter is in small pea-size pieces and the flour picks up a yellow tinge.

3. Combine the milk and egg together in a glass measure or small bowl and stir lightly with a fork. Pour the liquid ingredients over the dry, toss to combine. Turn the dough onto a floured work surface and knead it lightly until it is smooth, about a minute. Roll the dough out into a large rectangle 1-inch thick. Dip a 3-inch biscuit cutter in flour and stamp out 6 round biscuits. Transfer the biscuits onto a sheet pan lined with parchment paper and brush with melted butter. Bake the biscuits until they have risen and are deeply browned, 10 to 12 minutes.

To make the Shortcakes
1. Prepare the shortcake biscuits. This can be done well in advance. Preheat the oven to 425ºF.

2. Wash the nectarines and cut into 1/4-inch to 1/3- inch slices. Place them in a bowl with the blueberries, sugar and brandy and let them macerate for up to an hour. Stir occasionally; the nectarines, berries and sugar will make a natural syrup that, when soaked into the warm shortcake, elevates the flavor experience. Add the raspberries about 10 minutes before you serve the shortcake.

3. About 20 minutes before you are ready to serve, place the biscuits in pre-heated oven.

4. While the biscuits are baking, make 2 cups of soft, lightly sweetened whipped cream.

5. Pull the biscuits from the oven and allow them to cool for 5 minutes. Split the warm shortcake biscuits and place the bottom of each one on individual plates. Spoon the macerated strawberries with their juice over each biscuit. Put a large dollop of whipped cream over the strawberries and lean the top of the biscuit off of the center, exposing some of the berries and cream. Sprinkle the shortcake generously with powdered sugar and serve immediately.