Cherries
Brookshaw
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Emeril's Lattice Top Cherry Cobbler

"The value of those wild fruits is not in the mere possession or eating of them,
but in the sight and enjoyment of them."
~ Henry David Thoreau

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

  Cherry Delight
Hobart, Catherine
Buy this Art Print at AllPosters.com

Your patronage of our affiliate partners supports this web site.  We thank you!

Lattice Top Cherry Cobbler
Emeril Lagasse, Good Morning America, July 2002

“Emeril Lagasse's cherry cobbler has a delicious filling. It can be
finished off with a lattice top, ice cream and blueberries.”

1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch nutmeg
Pinch salt
4 tablespoons unsalted butter
6 cups stemmed, pitted fresh cherries
1 tablespoon cherry brandy, or kirsch (a white brandy distilled from cherries)
Basic Sweet Pie Crust, recipe below
2 tablespoons heavy cream
1 tablespoon granulated sugar for top of pie
One half-gallon vanilla ice cream for topping
1/2 cup of blueberries for top of cobbler and ice cream

Directions

1. Preheat the oven 350 degrees F. In a bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt.
2. In a large saucepan, melt the butter over medium heat. Add the cherries and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the brandy. Let cool.
3. Divide the pie dough in two, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to a deep 8-inch cast-iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.
4. Pour the fruit mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in one direction, then turn and lay across in the other, interweaving the strips if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. Brush the top with the cream and lightly sprinkle with one tablespoon of granulated sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes.
5. Remove from the oven and transfer to a wire rack to cool completely before serving. Slice and serve with ice cream and blue berries on top.
Yield: Makes about 8 servings
 

Basic Sweet Pie Crust

16 ounces flour, about 3 and 1/4 cups
2 tablespoons sugar
1 teaspoon salt
2 sticks cold butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
3 to 5 tablespoons ice water

Directions
1. Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
2. Add 3 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix.
3. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
 Recipe courtesy of Emeril Lagasse, Copyright © 2002.

Featured Archive Recipes:
Bing Cherries Preserved in Port
Cherry and Ganache Tart in a Spiced Nut Crust