Tuesday, August 05, 2008

where is the recipe?

i want to go into a make believe world
make my own slurpee drinks
and create my own cheery pies
bake a cake that doesn't taste quite right,
together with other culinary adventures
so that my hunger for the unknown
is satisfied
and my thirst for colours
is quenched
then i will feel happy,
like a 5 year old
and whether it is winter, summer
or any changing season,
this world remains as it is .

4 comments:

Anonymous said...

Sour Cherry Cobbler with Lattice Top

3 1/4 lb. sour cherries, stemmed and pitted (do not use sweet varieties)
1 to 1 1/4 C granulated sugar
2 1/2 Tablespoons cornstarch
1 1/2 Tablespoons balsamic vinegar
pinch of salt
All-purpose flour for dusting
Pâte Brisée (recipe below)
1 large egg yolk
1 Tablespoon cream (if you don't have cream, milk will work)
Sanding sugar (if you don't have it, then regular sugar will work)
Vanilla ice cream or whipped cream for serving (optional)

Line baking sheet with parchment and set aside. In a bowl, combine granulated sugar and cornstarch, then add in cherries, vinegar and salt. Pour into a 1 1/2-quart baking dish. Set aside.

Lattice: the below directions are straight from the book and will make a very precise lattice, though I'm still trying to figure out how her longest strips at 13 inches will span the 18-inch dish she claims to have used. As you can see from my photo, I used a 2 quart oval dish (with about 3.5 lb of cherries) and was rather carefree in my lattice making. I also twisted excess dough strips and tucked them along the edges of the cobbler. I'd make my lattice strips a bit thinner next time.

On a lightly floured surface, roll out dough to an 18 x 13 inch rectangle at least 1/8 inch thick. Trim to 17 by 12 inches. Cut lengthwise into 3/4 inch strips. Trim 5 strips to 13 inches in length. Cut remaining strips in half crosswise to form 8 1.2 inch strips. Lay the five long strips lengthwise over the tops of the cherries. Use the 8 1/2 inch strips to weave a lattice. (Alternatively, weave lattice on a baking sheet and freeze for 5 minutes. Slide off baking sheet over the fruit.) Press ends of dough strips into the filling.

Freeze cobbler until firm, about 30 minutes. Meanwhile, preheat oven to 400 F with rack in the center.

Remove cobbler from freezer and put on prepared baking sheet. Whisk together egg yolk and cream (or milk). Brush lattice top with egg wash and sprinkle with sanding sugar (or regular sugar). Bake until crust is golden brown and juices are bubbling. 50 minutes to 1 hour. Cool on a wire rack. Serve warm or at room temperature with optional vanilla ice cream or whipped cream.
[http://www.kitchenchick.com/dessert/]

JJ said...

thanks very much for your detailed recipe!
will try it out one day :)
just wondering, have we ever met in ann arbor?

more desserts said...

http://www.sun-sentinel.com/topic/cl-tm-desserts25jun20,0,5347539.story

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