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Fresh Sweet Cherries with Stems
Taylor S....
Buy This at Allposters.com
“The cherry is one of the earliest fruits
to repay its yearly gratitude to the
farmer.”
~ Pliny,
“Natural History”
La Belle Cuisine
Life is just a bowl of
cherries...
Cherry
Pecan Coffee Cake
Summer Fruits: a Country Garden Cookbook
Recipes and text © 1995 Edon Waycott,
© 1995 Collins Publishers
San Francisco
 
“Weekend mornings deserve special breakfasts, and this fragrant quick
bread
makes them so. To save yourself time in the morning, prepare the
topping the
night before.”
Topping:
3/4 cup pecan halves
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
2/3 cup firmly packed dark brown sugar
1/2 teaspoon cinnamon
3/4 pound dark sweet cherries,
pitted (approximately 2 cups)
8 tablespoons [1 stick] unsalted butter
1/2 cup granulated sugar
1 large egg
1/2 cup plain low-fat yogurt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
Spread the pecans on a baking sheet and bake for 15 minutes, or until
lightly
toasted.
In a medium-sized bowl, cream the butter and sugar until smooth. Beat in
the
egg, yogurt and vanilla until well combined.
In a small bowl, stir together the
flour, baking powder, soda and salt and
add to the butter mixture, stirring just
until incorporated. The batter will
be stiff and very sticky.
Raise the heat to 375 degrees F. Butter a 9-inch quiche dish or square
baking
pan and spread the batter evenly over the bottom. Crumble the
cherry topping
over the batter and bake in the center of the oven for 35
to 40 minutes until
golden brown and the center does not jiggle when
lightly shaken. Remove from the
oven and cool on a rack.
Serves 6 to 8.
Gâteau
Basque
 
Simply Sensational Desserts:
140 Classics for the Home
Baker From New York's
Famous Patisserie and Bistro
by
François
Payard with Tim Moriarty and Tish Boyle
© 1999 by François Payard, published by Broadway Books
“This is a slight reworking of a traditional French cake. It has the feel and
flavor
of the old-fashioned French bistros, which have become so popular in
America.
Philippe Bertineau, the executive chef at Payard, gave me this recipe
and
encouraged me to sell it in the shop, and it has done very well. It is very
moist because there is a pastry cream in the batter, and the touch of almonds
gives it sublime flavor. The classic Gâteau Basque contains raisins, but
Philippe
prefers cherries, either black or sour cherries; the slight acidity
they bring ties
these
flavors together. You can eliminate the rum, if you like, or you can substi-
tute
orange flower water. This makes two cakes, but they keep well. This cake
will
keep in the refrigerator for a week, or in the freezer for a month.”
Makes two
8-inch round cakes (8 to 10 servings each)
Special
Equipment:
Pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6)
3/4 cup (90 grams) slivered almonds
1 1/3 cups (193 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
4 large eggs
1 cup (200 grams) sugar
1 vanilla bean, split
14 tablespoons (1 3/4 sticks) (200 grams) unsalted butter,
melted and cooled
1 tablespoon (14 grams) dark rum, such as Myer’s
1 1/3 cups (333 grams) Pastry Cream [recipe follows],
at room temperature
10 ounces (283 grams) black or sour cherries, pitted
1. Place the almonds in the bowl of a food processor and process
until
finely ground, about 45 seconds. Transfer to a medium bowl.
2. Sift the flour and baking powder over the almonds. Gently whisk until
combined and set aside.
3. Place 3 eggs and the sugar in a large bowl. Scrape the seeds from the vanilla
bean into the bowl (reserve the pod for another use) and whisk
the eggs until
thickened and pale. Whisk in the melted butter. Whisk in
the dry ingredients and
rum. Let the batter stand for 20 minutes.
4. Preheat the oven to 400 degrees F. Butter two 8-inch round cake pans. Dust
the pans with flour, tapping out the excess.
5. Put the pastry cream into a medium bowl and whisk it until smooth. Fill
a
pastry bag fitted with a 1/2-inch plain tip with the pastry cream. Scrape
3/4
of the cake batter into each cake pan [dividing it equally] and smooth
the top
with a spatula. Pipe the pastry cream over the batter in each pan, beginning 1/4
inch from the edge of the pan and piping a loose spiral toward the center,
leaving about 1 inch between the coils. Arrange the cherries over the pastry
cream, dividing them evenly between the two cakes. Scrape the remaining cake
batter over the cherries, dividing it evenly, and smooth it
into an even layer,
covering the cherries as much as possible. Lightly beat
the remaining egg and
lightly brush the tops of the cakes with the egg wash.
6. Bake the cakes for 30 to 35 minutes, until golden brown on top and a
toothpick inserted into the center comes out clean. Cool the cakes in the
pans
on a rack for 10 minutes. Invert the cakes onto the rack and cool
completely; reinvert the cakes to serve.
Pastry Cream
“Pastry Cream, or crème pâtissière, is the classic filling for éclairs,
cream puffs,
and French fruit tarts. And it’s used in many other desserts,
including warm
soufflés. It can be flavored in a variety of ways…”
Makes about 2
1/3 cups
2 cups (484 grams) whole milk
1 vanilla bean, split (see Note)
1/2 cup (100 grams) sugar
1/3 cup (40 grams) cornstarch, sifted
6 large egg yolks
2 tablespoons (28 grams) unsalted butter
1. Line a shallow baking pan (such as a 9-inch square pan) with
plastic
wrap. Put the milk in a medium saucepan, scrape the seeds from
the vanilla bean into the pan, and add the bean. Bring to a boil and
remove from
heat.
2. Whisk together the sugar and cornstarch in a small bowl. Place the
yolks
in a
medium bowl; whisk in the sugar mixture and whisk until
the mixture
turns pale
yellow and is thick and smooth. Gradually
pour half of the hot
milk into the
yolk mixture and whisk to com-
bine. Return the mixture to
the saucepan and cook
over medium
heat, whisking constantly, until the
mixture thickens and comes to
a boil. Boil for several seconds, then remove the pan from the heat
and whisk in
the butter until completely melted.
3. Scrape the pastry cream into the prepared pan, spreading it evenly
with a
rubber spatula. Cover the pastry cream with plastic wrap,
placing it directly
against the surface to prevent a skin from
forming. Refrigerate until needed, or
up to 3 days. Remove the
vanilla bean before using the pastry cream.
NOTE:
If you don’t have a vanilla bean, whisk in 1 teaspoon pure
vanilla
extract
with the butter.
Nectarine and Black Cherry Crumble
Best of Gourmet, 1988:
All of the Beautifully Illustrated Menus
from
1987 Plus Over 500 Selected Recipes (Vol. 3)
From the Editors of Gourmet, © 1988 Condé Nast Books, Random
House
2 pounds ripe nectarines, peeled, pitted and sliced
1 pound black cherries, pitted
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter, cut into bits
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel [zest]
1/2 teaspoon ground cinnamon
For the topping
2/3 cup whole-wheat flour
2/3 cup chopped toasted nuts, such as pecans,
toasted and
skinned hazelnuts, or
blanched almonds
1/2 cup sugar
3/4 stick (6 tablespoons) cold unsalted
butter, cut into bits
1 tablespoon wheat germ
Pinch of salt
In a large bowl toss the nectarines and cherries with the brown
sugar, the butter, the lemon juice, the lemon peel [zest], and the cinnamon and
spread the mixture in a buttered 11- by 8-inch baking dish.
Make the topping: In a bowl combine the flour, the nuts, the sugar, the
butter, the wheat germ, and the salt and blend the mixture until it resembles
coarse meal.
Sprinkle the topping evenly over the nectarine mixture, spreading it evenly, and
bake the crumble in the middle of a preheated 425-degree F oven for
35 to 40
minutes, or until it is bubbling and the top is golden. Serves 6 to 8.
Life is just a bowl of cherries,
Page 1
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