Date post: | 04-Apr-2018 |
Category: |
Documents |
Upload: | monica-alcoba |
View: | 235 times |
Download: | 0 times |
of 18
7/30/2019 FRUTAS RUSTICAS
1/18
K k
Cory Schreiber
and Julie Richardson
rustic fruit desserts
crumbles, buckles, cobblers,
pandowdies, and more{ }
7/30/2019 FRUTAS RUSTICAS
2/18
http://ebookstore.sony.com/search?keyword=9781580089760http://www.kobobooks.com/search/search.html?q=Rustic%20Fruit%20Dessertshttp://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&EAN=9781580089760http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Ddigital-text&tag=randohouseinc2-20&linkCode=xm2&camp=1789&creative=9325&field-keywords=Rustic%20Fruit%20Dessertshttp://www.powells.com/biblio/9781580089760?&PID=32442http://www.indiebound.org/book/9781580089760http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781580089760http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+7,parse:+14]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781580089760,terms:{sku%3D9781580089760}}&storeId=13551&catalogId=10001&sku=1580089763&ddkey=http:SearchResults&cmpid=pub-rh-56http://www.amazon.com/gp/product/1580089763?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=15800897637/30/2019 FRUTAS RUSTICAS
3/18
7/30/2019 FRUTAS RUSTICAS
4/18
C r u m bles, bu C k les, C o bbler s, Pando wdies, and m o r e
Cory Schreiber and Julie Richardson
photography bySara Remington
rustic fruit desserts
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
5/18
Copyright 2009 by Cory Schreiber and Julie Richardson
Photography 2009 by Sara Remington
All rights reserved. No part o this book may be reproduced in any orm, except brie excerpts orthe purpose o review, without written permission o the publisher.
Ten Speed Press
PO Box 7123
Berkeley, Caliornia 94707
www.tenspeed.com
Distributed in Australia by Simon and Schuster Australia, in Canada by Ten Speed Press Canada,
in New Zealand by Southern Publishers Group, in South Arica by Real Books, and in the United
Kingdom and Europe by Publishers Group UK.
Cover and text design by Nancy Austin
Food styling by Erin Quon
Prop styling by Kami Bremyer
A warm thank you to Hans Schoepfin or the use o his beautiul house to create this book,
and a large thank you to Alison Ghiorse at Savory Thymes or her assistance.
Library o Congress Cataloging-in-Publication Data
Schreiber, Cory, 1961-
Rustic ruit desserts : crumbles, buckles, cobblers, pandowdies, and more / Cory Schreiber and
Julie Richardson ; photography by Sara Remington.p. cm.
Includes index.
Summary: A collection o simple and satisying recipes or crisps, slumps, buckles, grunts, and
other old-timey desserts by a beloved Portland bakery owner in collaboration with one o the regions
top chesProvided by publisher.
ISBN 978-1-58008-976-0
1. Desserts. 2. Cookery (Fruit) I. Richardson, Julie, 1970- II. Title.
TX773.S333 2009
641.86--dc222008049349
Printed in China
First printing, 2009
1 2 3 4 5 6 7 8 9 10 - 13 12 11 10 09
http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
6/18
For my wife, Joy,who loves Marionberry pie. CS
For my husband, Matt,
for suffering through the daily recipe
tastings and for bearing a few extra
pounds during the production
of this book. JR
www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
7/18
contents
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
8/18
acknowledgments x
introduction 1
springApple and Rhubarb Pandowdy 16
Rhubarb Fool 18
Rhubarb Compote Two Ways 21
Rhubarb and Bing Cherry
Brown Betty 22
Sour Cherry Cobbler 23
Rhubarb Cream Cheese Pie with
Fresh Strawberries 26
Rhubarb Buckle with Ginger Crumb 27
Fresh Strawberry and Ricotta Tart 28
Rhubarb, Oat, and Pecan Crumble 30Boozy Dried Cherry, Chocolate, and
Hazelnut Bread Pudding 31
Upside-Down Sweet Cherry Cake 32
Lemon Buttermilk Rhubarb
Bundt Cake 36
Cherry Almond Bars 37
Strawberry Shortcake 38
summerRaspberry Red Currant Cobbler 46
Double-Crusted Pluot Crisp 49
Raspberry Cream Brown Betty 50
Stone Fruit Tea Cake 52
Apricot Raspberry Cobbler 53
Nectarine, Boysenberry, and
Almond Crisp 55
Lemon Blueberry Buckle 58
Vanilla-Spiked Plum Galette 61
Marionberry Pie 62
Blueberry Cobbler
with Cornmeal Biscuit 63
Gingered Peach and
Blackberr y Pandowdy 64
Stone Fruit Slump 66
Raspberry Fool 69
Caramel Peach Grunt 70
Stone Fruit Upside-Down
Cornmeal Cake 72
Summer Fruit Trifle 74
Tayberry Oat Buckle 77
vii
www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
9/18
fall
Apple Blackberry Pie 84
Maple Apple Dumpling 86
Gingered Pear and Raspberry
Pandowdy 88
Grape Galette 91
Apple and Black Currant
Brown Betty 92
Huckleberry Buckle with
Vanilla Drizzle 93
Quince and AppleBrown Butter Tart 94
Fig and Mixed-Color Raspberry
Crumble 96
Pumpkin Custard with Cookie
Crumb Crust 98
Pear Cobbler with Shingled Hazelnut
Biscuits 100
Upside-Down Pear Chocolate Cake 102
Caramel Apple Steamed Pudding
with Ginger 105
Fig and Honey Cream Galette 107
winter
Pear Sauce 115
Pear Sauce Bundt Cake with Pear Brandy
Butter Glaze 116
Cranberry Buckle with Vanilla
Crumb 118
Cranberry Upside-Down AlmondCake 120
Apple Cranberry Oat Crumble 122
Apple Custard Pie with Orange 123
Mimis German Apple Cake 124
Apple Cobbler with Cheddar Cheese
Biscuit 126
Deep-Dish Winter Fruit Pie with
Walnut Crumb 128
Stewed Fruit and Chantilly Cream withVanilla Bean Shortbread 131
Olive Oil Citrus Cake 132
Lemon Sponge Tart 135
Caramelized Pear Bread Pudding 136
Apple Crisp with Brandy-Soaked
Currants 138
Apple Pandowdy 140
Grandma Freemans Jam Cake with
Brown Sugar Rum Glaze 142
viii
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
10/18
pantryChantilly Cream 145
Crme Frache 146
Vanilla Bean Ice Cream 146
Berry Ice Cream 147
Basic Jam 148
Vanilla Sauce 149
Vanilla Crumb 149
All-Butter Pie Pastry 151
Short Dough 152
Galette Dough 153
Vanilla Bean Shortbread 155
Vanilla Chiffon Cake 156
resources 158
index 159
www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
11/18
baking dish equivalents
We suggest ideal size equipment and baking vessels in each recipe, but if you do
not have the precise pan, use the nearest equivalent based on the type of dish. Just beaware that the baking time will need to be adjusted when using a different size pan.
9 by 114-inch pie pan = 4 cups or 1 quart
9 by 112-inch pie pan = 5 cups or 114 quarts
912 by 2-inch deep-dish pie pan = 7 cups or 134 quarts
8 by 8 by 2-inch square pan = 8 cups or 2 quarts
9 by 9 by 112-inch square pan = 8 cups or 2 quarts
9 by 9 by 2-inch pan = 10 cups or 212 quarts
612 by 312-inch small Bundt pan = 512 cups or 11/3 quarts
9 by 3-inch Bundt pan = 10 cups or 214 quarts
10 by 312-inch Bundt pan = 12 cups or 3 quarts
812 by 11 by 2-inch rectangular baking dish = 8 cups or 2 quarts
9 by 13 by 2-inch rectangular baking dish = 12 cups or 3 quarts
1214 by 834 by 212-inch oval baking dish = 8 cups or 2 quarts
9 by 2-inch round cake pan = 8 cups or 2 quarts
912 by 212-inch springform pan = 10 cups or 212 quarts
9 by 3-inch springform pan = 11 cups or 234 quarts
8 rustic fruit desserts | introduction
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
12/18
the b ak e r s b atte r y
High-quality stainless steel
chefs knife
High-quality stainless steelparing knife
Digital scale
Set of measuring spoons
Set of dry measuring cups
1-cup liquid measuring cup
2-quart liquid measuring cup
Wooden spoons
Whisk
Rubber spatula
Plastic scrapers
Bench scraper
Sifter
Fine-mesh sieve
Half-size sheet pans orbaking sheets
Pie pans
Tart pans, including one witha removable bottom
Pie crust shield
9-inch square pan
9-inch round pan
9 by 13-inch baking pan
Bundt pan
2-quart and 3-quart baking dishes
9-inch cast-iron skillet
Custard cups (also called ramekins)
Rolling pin
Offset spatula
Microplane for zesting citrus
Parchment paper or Silpat baking mat
Metal mixing bowls
Pastry brush
Good oven mitts
Food mill
Electric mixer
(preferably a stand mixer)
Food processor
Spice grater
9www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
13/18
stone fruit slumpA slump is a simple steamed pudding, somewhat akin to a cobbler, that uses whatever
ruit you have on hand. Unlike most o the other recipes in this book, a slump is usually
cooked on the top o the stove; frst you heat the ruit, then you top it with dumplings
and simmer the slump to perection. This is a perect dessert to make on a hot day, as
you will not need to turn on your oven. The amount o sugar needed in the ruit flling
will vary depending on the sweetness o the ruit. It is important to choose a pot with a
tight-ftting lid, so the dumplings will cook through.
j serves 8 J
Fru it Fillin g
4 12 pounds mixed plums,nectarines, or peaches, freshor frozen, pitted (8 to 9 cupsor 3 pounds prepped)
34 to 1 cup (514 to 7 ounces)granulated sugar
3 tablespoons cornstarch
12 teaspoon fine sea salt
2 tablespoons freshly squeezedlemon juice (about 12 lemon)
To make the ruit flling, slice the ruit over a bowl so
you can collect al l o the juices. Slice each ruit into 10 to
12 pieces, depending on the size o the ruit, and drop the
slices into the bowl. Separately, rub the sugar, cornstarch,
and salt together in a small bowl, then add to the ruit and
gently toss to coat. Gently stir in the lemon juice, then scrapethe ruit and juices into a 10- to 12-inch nonreactive, deep
skillet or a wide 5-quart saucepan or Dutch oven. Whatever
pan you choose, it must have a tight-ftting lid. Let stand
or 15 minutes. During this time, the ruit will release some
o its juices and the sugar will begin to dissolve.
Bring the ruit mixture to a low simmer over medium-low
heat. You will need to stir occasionally to prevent the juicerom sticking to the bottom o the pan, but do so gently to
avoid breaking down the pieces o ruit. Simmer or about
2 minutes, until slightly thickened. Remove rom the heat.
continued
66 rustic ruit desserts | summer
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
14/18
www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
15/18
To make the dumplings, whisk the fours, sugar, baking
powder, baking soda, salt, cinnamon, and cardamom together
in a bowl. Add the butter and toss until evenly coated. Using
your ngertips or a pastry blender, cut in the butter until the
size o peas. Add the buttermilk and stir just until the mix-
ture comes together; it will be a slightly wet dough.
In 8 portions, place the dough atop the ruit, distribut-ing the dumplings evenly over the surace. Return to the
stovetop and bring to a gentle simmer over low heat. Cover
with a tight-tting lid and continue simmering or 18 to
22 minutes, or until the dumplings are puy and cooked
through to the center. Remove the cover and let cool or
15 minutes beore serving.
Storage: Sadly, slumps do not keep well. Eat this one
immediately.
stone fruit slump, continued
J J J J J J J J J J J J J J J J J J
Du mplin gs
1 cup (5 ounces) all-purpose flour
12 cup unsifted (2 12 ounces)cake flour
2 tablespoons granulated sugar
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon fine sea salt
12 teaspoon ground cinnamon
12 teaspoon ground cardamom
12 cup (4 ounces) cold unsaltedbutter, cut into 12-inch cubes
1 cup cold buttermilk
ki tchen hi nt:
Peeling a Peach
To peel or not to peelthat is the question! Most folks peel
their peaches, but there is no need to peel nectarines or plums.
If you want to peel ripe peaches, submerge them in boiling
water for 30 seconds, then pull them out; the peel will strip
right off. Instead of peeling peaches, try washing them well and
then piercing them gently with a fork. Once they are sliced and
baked, the peel will fall apart into the fruit and add a rosy color
to any dessert.
68 rustic ruit desserts | summer
www.TenSpeedPress.com
http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/http://www.randomhouse.com/crown/tenspeed/7/30/2019 FRUTAS RUSTICAS
16/18
7/30/2019 FRUTAS RUSTICAS
17/18
For the apples in this recipe, we recommend Golden Delicious, Galas, Jonagolds, or any other variety
with a high water content (or a combination of varieties), to create an aromatic filling. This recipe calls
for soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will be
enhanced, so plan accordingly. Our favorite apple brandy, also called eau de vie, is made by Steve
McCarthys Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown onthe northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for both
sweet and savory recipes. Cory
Baking time: 50 minutes Serves 6 to 8
12 cup (212 ounces) dried currants14 cup apple brandy
1 tablespoon unsalted butter,
at room temperature, for pan
Crisp Topping34 cup packed (534 ounces)
brown sugar114 cups (614 ounces) all-purpose flour12 teaspoon fine sea salt
1 teaspoon ground cinnamon12 cup (4 ounces) unsalted butter, melted
Fruit Filling8 large apples, peeled, cored, and sliced 12 inch
thick (3 pounds prepped)14 cup (134 ounces) granulated sugar
2 tablespoons all-purpose flour
Heavy cream, for serving (optional)
Soak the currants in the brandy for at least 2
hours and up to 24 hours.
Preheat the oven to 375F. Butter a 9-inch
square baking pan.
To make the crisp topping, mix the brown
sugar, flour, salt, and cinnamon together in a
bowl. Stir in the butter, then press the topping
together with your hands to form a few small
clumps. Put the topping in the freezer while
you make the filling.
To make the fruit filling, toss the apples, sugar,
and flour together in a bowl until evenlycombined, then transfer to the prepared pan.
Scatter the currants and any residual brandy
over the apples, then sprinkle the crisp topping
evenly over the fruit.
Bake for 50 minutes, or until the crisp is
golden and the filling is bubbling up through
the topping. Cool for 20 minutes before
serving with a drizzle of heavy cream.
Storage: This crisp is best served the day it is
7/30/2019 FRUTAS RUSTICAS
18/18
http://ebookstore.sony.com/search?keyword=9781580089760http://www.kobobooks.com/search/search.html?q=Rustic%20Fruit%20Dessertshttp://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&EAN=9781580089760http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Ddigital-text&tag=randohouseinc2-20&linkCode=xm2&camp=1789&creative=9325&field-keywords=Rustic%20Fruit%20Dessertshttp://www.powells.com/biblio/9781580089760?&PID=32442http://www.indiebound.org/book/9781580089760http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781580089760http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+7,parse:+14]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781580089760,terms:{sku%3D9781580089760}}&storeId=13551&catalogId=10001&sku=1580089763&ddkey=http:SearchResults&cmpid=pub-rh-56http://www.amazon.com/gp/product/1580089763?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1580089763