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Gourmet Archives
3/4 cup sugar
1/4 teaspoon cream of tartar
1 1/4 cups fresh orange juice
1/4 cup fresh lemon juice
3/4 cup dry red wine
2 1/2 pounds (about 10 cups) picked-over mixed red
berries,
such as
strawberries, raspberries, red currants
1/3 cup cornstarch
1 envelope unflavored gelatin
Accompaniment: well-chilled heavy cream
[or
Crème Anglaise]
In a heavy
kettle cook the sugar with the cream of tartar in 1/4 cup water
over
moderate heat, stirring until the sugar is dissolved, bring the syrup to
a
boil and boil it, undisturbed, until it begins to turn pale golden in
spots.
Stir in the orange juice, lemon juice, and 1/2 cup wine. Cook the
mixture,
stirring, until it is combined thoroughly. Add 2 pounds (about 8
cups)
berries and simmer the mixture, stirring occasionally, for 1 hour.
In food
processor purée the mixture in batches and force the purée through
a
fine sieve set over a bowl, pressing hard on the solids, and transfer it
to
the kettle, cleaned.
In a small
bowl whisk together the cornstarch and 3 tablespoons water
until mixture
forms a paste and whisk paste into berry purée. Bring berry
mixture to a
boil, whisking, and boil it, whisking, for 3 minutes. Remove
kettle from
heat.
In a small
bowl, sprinkle gelatin over the remaining 1/4 cup wine and let
it soften
for 2 minutes. Whisk the gelatin mixture into the berry mixture, whisking
until gelatin is melted, and divide mixture among 8 dessert dishes.
Sprinkle the remaining 1/2 pound berries over the berry cream and chill
desserts for 4 hours, or until they are cold. Serve with heavy cream.
Serves 8.
Mexican
Cinnamon Rice Pudding
with Fresh Fruit
Gourmet
Archives
1/2
cup long-grain rice (not converted)
1 vanilla bean, split lengthwise
4 cups milk
3/4 cup sugar
3/4 teaspoon salt
Two 3-inch cinnamon sticks, halved
3 large egg yolks
1 tablespoon cornstarch
1/4 teaspoon vanilla extract
1 tablespoon unsalted butter
1/2 cup heavy cream
1 cup diced pineapple
1 cup diced papaya
1 cup raspberries
In
a saucepan of boiling water blanch rice 5 minutes and drain it well.
Scrape seeds from vanilla bean pod and reserve them and the pod.
In
a large heavy saucepan combine rice with 3 cups milk,
1/2 cup sugar,
salt,
cinnamon sticks and reserved vanilla seeds and pod. Bring mixture
to
a boil, stirring.
Simmer it, covered, for 55 to 60 minutes, or until rice
is
very
tender and most of the liquid is absorbed.
Cook the mixture
uncovered
over low heat, stirring, 3 to 5 minutes, or
until all liquid is
absorbed and mixture is
very thick. Transfer mixture to a bowl,
discarding vanilla pods
and
cinnamon sticks.
In
saucepan combine remaining 1 cup milk and 2 tablespoons sugar and
bring
mixture just to a boil. In bowl whisk together yolks, cornstarch and
the remaining 2
tablespoons sugar until mixture is combined well. Add the
milk mixture in a stream, whisking, and pour mixture
back into the pan.
Bring
mixture to a boil, whisking, and boil it, whisking, for 1 minute or
until
it is very thick and smooth. Whisk
in vanilla and butter, whisking
until butter is incorporated.
Force the mixture through a sieve into the
bowl containing the rice
mixture. Stir the pudding
until it is combined
well. Let
it cool, covered, with a buttered round of wax paper and chill
it, covered, for at least 3 hours or overnight.
Just
before serving, beat cream until it just holds stiff peaks. Fold it into
the pudding gently but thoroughly and divide the
pudding among 6 dishes.
In a
bowl toss together pineapple, papaya, and raspberries. Garnish
pudding with fruit and sprinkle it with cinnamon. Serves 6.
Granny
Manning's Peach Cobbler
Bon Appetit Archives
Bon Appetit - One Year Subscription
3 pounds peaches,
peeled, cut into 1/4-inch slices
1 1/4 cups sugar
2 cups flour
1 teaspoon salt
3/4 cup vegetable shortening
3 to 4 tablespoons cold water
1/2 cup butter, cut into small pieces
3 teaspoons sugar
Combine
peaches and sugar in a large bowl. Let
stand 4 hours or
overnight.
Combine
flour and salt in a large bowl. Cut
in shortening until mixture resembles coarse meal.
Mix in enough water to bind dough. Gather
into a ball and divide in half.
Preheat
oven to 350 degrees F. Lightly
butter a 9-by-13-inch glass
baking dish. Pour in undrained peaches and dot with 1/2 cup butter.
Roll 1 piece of dough out on lightly floured surface to 1/8-inch
thick
rectangle. Cut into
11-by-1-inch strips. Arrange
pastry diagonally over
peaches in one direction only, spacing 1 inch
apart. Sprinkle pastry
with 1
1/2 teaspoons sugar. Bake until pastry is beginning to brown,
about 35 minutes.
Meanwhile
roll and cut remaining dough as above. Arrange pastry
strips atop peaches to form lattice. Sprinkle pastry with remaining
sugar.
Bake until golden brown, about 35 minutes. Serve hot or
warm with vanilla ice cream.
Melissa's
Famous Amaretto Ice Cream
2 cups Amaretto
liqueur
2 cups granulated sugar
8 egg yolks *
1 quart heavy cream
In
a saucepan heat together the Amaretto and sugar and cook until thick
and
syrupy. Set the mixture
aside. Beat the egg yolks
until they are light, ribboned
and lemon-colored. Then pour
the sugar mixture very slowly into
the egg yolks while beating until
thick. Whip the heavy cream
until peaks
form. Fold the
cooled egg yolk mixture into the whipped cream.
Blend well.
Place the
mixture in a plastic container, cover tightly and freeze until firm.
Makes 1 1/2-2 quarts.
*
Egg Safety Information
Sweet
Cherry Clafouti
Vong - NYC - Pastry Chef Serge Decrauzat
Bon Appetit April 1996
Bon Appetit - One Year Subscription
4
large eggs
1/2 cup sugar
Pinch of salt
1/3 cup all-purpose flour
1 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
A 1-pound bag frozen pitted dark sweet
cherries,
thawed, drained
Confectioner's sugar
Preheat
oven to 325 degrees F. Generously
butter and 8-by-8-by-2-inch
glass baking dish. Whisk eggs, 1/2 cup sugar and salt in medium bowl to
blend.
Whisk in flour. Add
milk, butter, vanilla and lemon peel and whisk
until smooth.
Arrange cherries in bottom of prepared dish. Spoon batter
evenly over. Bake until clafouti is set in center
and golden on top, about
50 minutes. Cool completely. Sift confectioner's sugar over top. At the
restaurant this dessert is served with Pistachio Ice
Cream. 6 servings.
More great summer desserts:
Berries Romanoff, Emeril's
Berries - A Country Garden Cookbook
Fabulous Fruit Pies
Fresh Fruit with Lemon Curd,
Garden District
Key Lime Pie,
Three Ways
Lemon Ice Box Pie (Claire Brennan)
Grandma Potter's
Peach Cobbler
Strawberry Margarita Pie
Strawberry Shortcake
We All Scream for Ice Cream
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