Posts tagged ‘cherry recipes’
when i want a little something with my morning cup of tea, but don’t want to fuss, i turn to the noble scone. it’s simple. unassuming, yet satisfying. exactly what i would serve my friend Alex from the U.K., should he pop across the pond for an impromptu visit.
thought to have originated in Scotland, scones are made much like down-home southern biscuits. light and flaky wonders, scones are easy to whip up, and flavorings—like dried fruit, nuts, chocolate chips, culinary lavender, zests and cheeses—provide sweet and savory diversity. as one might imagine, scones can become quite addictive. and so it was at our home in the Colorado mountains.
when we’d grab a scone at a local bakery or coffee shop, they were nearly always overcooked: light brown on the outside and dry as Death Valley in July on the inside. gosh, we have to be able to do a better job than this at home. and, indeed, mastering how to make a very presentable, deliciously edible scone didn’t take long. treat the dough like a pie crust or a biscuit: mix it by hand, don’t overwork it, don’t overcook it.
soon, donning my headset, i was on early-morning conference calls with my east-coast team, passionately discussing creative projects—and banging out scones in the background. 
putting my little handset on mute, i’d ask my partner, what flavor do you want today? the breakfast scone-making practice went on for quite some time. i never got tired of making them. but my partner got tired of eating them. and frankly, so did i. perhaps it was too much of that good thing.
we took a break from scones. and i began to make them more judiciously. there’s a lot of great advice about scones and their nuances at joy of baking. by applying baking common sense, you can make them in a heartbeat. your friends and family will be duly impressed by your skill and civility—especially if you remember the Earl Grey.
the recipe here delivers a scone that’s flaky, but has depth/density. i add just a bit more sugar to give a hint of sweetness and to balance the tart cherries and lemon. apply your own true north to the flavorings; the combinations are endless!
Tart Dried Cherry and Lemon Scones
a variation on a recipe from Vegetarian Cooking for Everyone
INGREDIENTS
2 cups flour
2 teaspoons baking powder
1 heaping tablespoon sugar
1/2 teaspoon salt
5 tablespoons cold butter, cut into small pieces
1 cup tart dried cherries
the zest of 1/2 lemon
2 eggs
1/4 cup whipping cream, plus one tablespoon
1/4 cup half-and-half
1/2 teaspoon vanilla
for icing (optional)
3 tablespoons confectioners’ sugar
1 teaspoon freshly squeezed lemon juice
DIRECTIONS
- preheat oven to 425F; lightly butter a sheet plan; or cover a baking sheet with parchment paper. (i actually bake mine scones at 375F.)
- in a medium bowl, whisk the flour, baking powder, sugar and salt.
- cut in the butter, until the mixture resembles a coarse meal. (i like to leave in a few pea-sized pieces of butter.)
- add the cherries and lemon zest.
- in a small bowl, combine the eggs, cream and vanilla.
- add the liquid ingredients to the dry ingredients.
- turn the dough onto a floured surface, and lightly knead, 8 – 10 times.
- pat or roll the dough into a circle about 1/4-inch thick.
- cut into wedges or use a biscuit cutter to make rounds.
- brush the tops of the scones with the tablespoon of cream. (if you don’t add the icing, you may want to sprinkle the tops with sugar.)
- bake about 15 minutes, until lightly golden.
- cool slightly on wire rack.
- combine the confectioners’ sugar and lemon juice in a small bowl.
- drizzle icing over warm scones, and serve!
already deeply saddened that cherry season is now but a distant memory, i turned on Food Network over the weekend to catch an episode of Iron Chef America. as is the tradition, the chairman melodramatically waved his hand to reveal the secret ingredient: mounds of luscious, fresh cherries. Bings. Rainiers. Montmorencys. sheer torture. i could defrost some of the pie filling i put up this summer. no, exercise some self discipline; you’re saving that for the holidays. hmmmm. i could open the five-pound bag of tart, dried Montmorency cherries that just arrived from Cherry Republic. brilliant! not really, but it was a sound alternative to preserving the remaining quantity of precious cherry pie filling. and i knew immediately what i wanted to bake: rugelach.
rugelach—or little twists in Yiddish—are rolled, crescent-shaped cookies filled with dried fruit (like raisins or currents or apricots), chocolate, preserves or a combination thereof. when i was still quite small, my dad and i would go on a weekly run to our local Jewish bakery, where Bill, one of dad’s World War II Army buddies, served as the head baker. from my tiny vantage point, the bakery’s endlessly long, shiny silver and glass cases filled with pastries and bagels intrigued and overwhelmed. Bill made it simple by handing me a rugelach. sticky and sweet, the cookie made an indelible impression. but it wasn’t until a few years ago that they became a standard in my holiday cookie-baking repertoire.
i love the process of making rugelach: aside from the fun of playing with dough, when i brush the preserves on it, i feel like an artist mixing paint on an easel. yeah, i should probably stick to writing. the recipe below is a little twist on Martha’s: the plump, moist, puckery dried cherries serve as the perfect counterpoint to the sweeter Hero black cherry preserves i slather on the rugelach dough.
consume this tangy, sweet treat with a cup of tea or coffee or a big glass of milk. i can never eat just one. or two. i used up all my self discipline on saving the pie filling.
Rugelach
a variation based on a recipe from Martha Stewart’s Baking Handbook
i encourage you to look at the original recipe for filling variations; i’m sure you can come up with some cool ideas of your own. enjoy!
INGREDIENTS
for dough
1 cup (2 sticks) butter, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 teaspoon salt
3 large egg yolks
2 1/3 cups organic unbleached flour
1 teaspoon vanilla extract
for filling
1/4 cup granulated sugar
1 1/4 cup walnuts (pecans work, too)
pinch of ground cinnamon
pinch of salt
1 cup Hero black cherry preserves, melted (i just leave it out at room temp)
2 cups tart, dried cherries
for topping
1 egg, lightly beaten
fine sanding sugar or granulated sugar for sprinkling
DIRECTIONS
- in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes; scrape down the sides of the bowl.
- add the sugar and salt; beat until combined and fluffy, about 3 minutes.
- add the egg yolks, one at a time, beating to combine after each.
- with the mixer on low speed, add the flour to combine.
- mix in vanilla.
- turn out the dough onto a lightly floured surface.
- divide dough into three equal pieces, and shape each into flattened disks.
- wrap the disks in plastic, and refrigerate for at least an hour or overnight.
- preheat the oven to 325F.
- line a jelly roll pan with parchment paper and set aside.
- for the filling: in a food processor (i use the small, three-cup KitchenAid chopper), pulse together the walnuts, sugar, cinnamon and salt until finely ground; set aside.
- on a lightly floured work surface (i use a roll pat mat), roll out one disk of dough into a 12 x 8-inch rectangle (long side facing you), about 1/4-inch thick.
- brush the top of the dough evenly with the preserves.
- sprinkle 1/3 of the walnut mixture onto the layer of preserves; use the back of a spoon to press the walnuts into the dough.
- sprinkle on 1/3 of the dried cherries; press the cherries gently into the dough.
- tightly roll the dough into a log.
- place seam-side down on pan, pinching the ends of each side of the log together. tuck ends under log.
- repeat the process for the remaining two dough disks. (place the logs 2 inches apart on the pan.)
- chill the pan with the logs in the refrigerator for 30 minutes.
- with a long, sharp knife, at 1-inch intervals, make 3/4-inch deep cuts crosswise in the dough. make sure not to cut all the way through the log.
- lightly beat the remaining egg, and brush over the tops of the rugelach; sprinkle with sanding sugar.
- bake each batch until lightly golden brown, about 35 – 40 minutes (in my oven this takes only about 30 minutes; watch over carefully, so the rugelach doesn’t overcook).
- place the pan on a wire rack, and cool for 20 – 30 minutes in the pan.
- transfer the logs one at a time to a cutting board, and slice all the way through.
- return cookies to rack to finish cooling.
Martha’s recipe states rugelach can be kept in an airtight container for up to four days. i’ve found that they keep really well for a week. and they are perfect gift to ship for the holidays.
neither northwest drizzle nor beating sun (and this year, there was a blissful dose of that) deter my Sunday morning jaunts to the Port of Everett Marina farmers’ market, right on Puget Sound. there, only a taut yellow tape separates me from the farmers and their fresh, organic produce. i stand poised, like a runner on the blocks, ready to burst forth at 11:00 a.m. sharp.
in early July, recyclable bag snugly tucked under my arm, i sprinted first to the Tonnemaker Family Orchard’s market tent. are the pie cherries in yet, i asked breathlessly. no, not yet. maybe in a few weeks, said the girl keeping watch over the Bings. poop.
i stopped by the Tonnemaker’s booth each week, standing on tip toes and craning my neck to ensure i hadn’t missed the mother lode. nothing. until one Sunday my eyes fell upon a bin piled high with tart Montgomery cherries. yes! i purchased five pounds and headed for home, where i immediately dug out the pitter. setting up an assembly line, with my 87-year-old mother manning the stem-removal station, i began to run the cherries through the pitting process. about 15 minutes into it, i remembered how totally tedious pitting cherries is. just like, as a child, having to stand perfectly still while my mom pinned the hem of a cute, little dress (ack) she was making for me. feeling all prickly, as i took deep breaths and willed myself not to budge.
ever the scout, i actually love doing things from scratch. and with a little self reminder of the ultimate prize, all five pounds of cherries were soon pitless. mom went for a much-deserved nap, while i began to cook the filling. it’s wonderful in a pie, which i made right away. or on top of a dense New York cheesecake (recipe below), which i made about two weeks later (having frozen the filling and then thawed). did i say the filling was so great that we got another five pounds of Montgomerys the following week and did it again??
combining the best of two recipes (one from Food Network /Peter Sterk and one from epicurious.com/PARADE) resulted in a delightfully tangy mixture that yields enough to make two pies.
Cherry Pie Filling
INGREDIENTS
5 pounds cherries (about 8 cups)
4 tablespoons fresh lemon juice
4 tablespoons. fresh orange juice
1 tablespoons finely grated orange zest (felt like doubling here was too much; you decide)
4 tablespoons cornstarch
1 1/2 – 2 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
pinch of salt
DIRECTIONS
- place cherries in a large saucepan with lemon juice and orange juice, cover and heat, until cherries lose a lot of their juice.
- in the meantime, mix the cornstarch, sugar, cinnamon and salt in small bowl.
- remove the cherries from the heat and add the sugar mixture; mix well.
- then add the vanilla and orange zest; mix well.
- cook the mixture on low heat, stirring frequently, until thickened.
- remove from heat and let cool.
you can add a little water if too thick or more corn starch if not thick enough. my experience is add corn starch with caution, or you may end up with something too gelatinous. double ack.
cheesecake was my dad’s favorite dessert; he’d order it at seemingly every restaurant we went to. this recipe is awesome; it’s been a consistent favorite with family and friends. i think dad would have been an immediate fan, too.
New York Cheesecake
from Gourmet, by way of epicurious.com
my modifications included here:
butter a 9″ x 3″ round cake pan (i use a 4″, because i never could find a 3″) and preheat oven to 350F.
INGREDIENTS
5 (8oz) packages organic cream cheese, softened
1 3/4 cups sugar
3 tablespoons unbleached organic flour
finely grated zest of 1 lemon
finely grated zest of 1 orange
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
- DIRECTIONS
- beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
- add eggs and yolks 1 at at time, beating on low speed until each ingredient is incorporated; scrape down bowl between each addition.
- add the vanilla and beat until incorporated.
- pour mixture into buttered pan.
- place round pan in a large roasting pan and transfer to oven rack. carefully pour enough warm water in the roasting pan to come 2/3 up the side of the round pan.
- bake until firm, about an hour. add more water to the roasting pan as needed. middle should be ever-so-slightly wobbly when the round pan is shaken.
- remove from water bath, and cool completely on rack.
- place in fridge, loosely covered with plastic wrap. chill for at least six hours.
- remove from the fridge, and run a knife around edge of cheesecake, as needed. then invert onto a plate.
bring to room temp before serving. top with cherry filling. or fresh raspberries. or drizzle with hot fudge. i’ve also created a variation with more lemon zest and culinary lavender that i get from Pelindaba Lavender on San Juan Island.
littlebirdbaking.com 