Posted in Desserts, Uncategorized, tagged Cherry on June 25, 2016 |
Adapted, only slightly, from Martha Stewart
6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) cherries, pitted and halved (or any other not-too-juicy fruit)
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or springform pan.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
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Posted in Desserts, Uncategorized, tagged Cherry on June 11, 2016 |
- 1¼ cups (170 g) pitted dark sweet cherries, frozen (pre-freeze your own!)
- ½ packet stevia (about ¼ teaspoon powdered stevia; omit if your cherries are super sweet)
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract or 1/16 teaspoon ground mahlab
- 1/16 teaspoon sea salt
- 2-3 tablespoons ice-cold water
- 1 tablespoon chopped good-quality dark chocolate (see Note)
- Add the cherries, stevia, vanilla extract, almond extract, and salt to a food processor and pulse until it looks crumbly.
- With the motor running, slowly add enough cold water (about 2 to 3 tablespoons) so it comes together into a smooth mixture.
- Add the chocolate chips and pulse one or two times.
- Serve immediately if you like it on the softer side, or transfer to the freezer to solidify a little before serving.
Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.
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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)
2) Wash your fruit and mash it in a bowl with the sugar. Allow this to sit for a few hours (or up to a few days) in your fridge.
3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula. Compost the solids.
4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.
5) Store the shrub in the fridge, in a clean jar with a lid. Shake occasionally, as the mixture will settle; the flavors will also mellow over time.
6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.
**recipe from Edible Seattle, July/August 2015 edition.
Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.
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