TWD #22 Return from Cobbler Hill
If you read my blog on a semi-regular basis, you should know what that little ol image on the left means right?
I’ve never had rhubarb and unfortunately I couldn’t find any at my local grocery store so I guess I’ll have to wait for another recipe to pop my rhubarb cherry. *phooey* Instead of rhubarb I listened to my fellow TWDers about finding something a little sour to balance out the sweet cherries. After checking out what my grocery store had to offer, I settled on some granny smith apples.
Since its just me and the hubs, I decided to half the recipe and use my cute little creme brulee dishes for individual servings. I provided the ingredients and amounts that I used. You can find the complete/original recipe on Amanda’s blog.
Side note: Subject line props to Holly. LOL
What I learned this week:
I use to be scared of reducing recipes. I always had this fear that I’d forget to half something or I’d do the math wrong and the [name of dessert] would taste too salty, too flour-y, too something depending on what I forgot to half. Now I don’t even flinch. Call me a dork but I am uber proud.
Cherry [Green Apple] Cobbler
(Recipe from Dorie Greenspan’s BFMHTY | photos from me!)
Makes about 4 creme brulee size cobblers
15-20 cherries, pitted & halved
1 granny smith apple, cut into 1/2 inch pieces
1/6 cup vanilla sugar
1/2 tablespoon cornstarch
1/2 teaspoon ground ginger
3/4 cup all-purpose flour (I omitted the wheat flour)
1-1/2 tablespoons (packed) brown sugar
1 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground ginger
3 tbsp butter, cold and cut into pieces
1/4 cup half and half (I used half and half instead of milk)
Combine the cherries and apples. Add ginger, cornstarch and sugar. Mix well and set aside to marinate.
[NOTES: I didn’t have a cherry pitter so I just halved each cherry and scooped out the pit with my handy dandy fingers. My fingernails were covered in cherry juice and it looked like I murdered someone but it works!]
Throw flour, salt, baking powder, ginger, brown sugar into food processor. Mix it up for a couple pulses just to combine. Add cold butter and pulse until there are pea size butter bits left.
Add half and half and pulse until dough looks curdled. Turn onto a floured surface.
Form dough into a ball and make about 10-15 little balls of dough
Fill dish with fruit mixture+juices and top with balls of dough to cover. Bake for 25 minutes.
I love how the cherry juice ran out of the dish. Adds some character doncha think?
Let cool and top with whipped cream!
Husband rating: A-/B+
He liked it but it wasn’t his favorite. You know how I know? He ate his one serving but didn’t go for 2nds.
Wifey rating: B+/B
It was good but not great. I actually liked the dough+cherry juice+whipped cream more than the fruit filling. I think I am just not a fruit dessert person.
Next week: Summer Fruit Galette pages 366-367
Entry filed under: Tuesdays With Dorie.