Articles in Desserts w/recipe
Thirty years ago this month, then-President Ronald Reagan declared July National Ice Cream Month. He was the commander in chief who made it official, but executive office ice cream love was nothing new.
Thomas Jefferson is often incorrectly credited with bringing ice cream to the United States. The third president certainly served ice cream at the White House and was one of the first to record a recipe for the confection on American soil, but ice creams similar to what we now eat were recorded in earlier 17th-century cookbooks. President George Washington served molded ice creams at the President’s House in Philadelphia and his estate at Mount Vernon.
The process then, as now, required churning a cream or custard mixture in an envelope of ice. Because a crank-handle ice-cream churn was not invented until much later, the process was cumbersome and the end product not as light as we are accustomed to. A video from the Colonial Williamsburg Foundation demonstrates the 18th-century method of churning and molding ice cream.
Labor was only part of the reason only the privileged few enjoyed early ice creams. Ice was a rare commodity that came from ice houses that stored frozen blocks cut from rivers and streams in the winter. While presidents could afford such a delicacy, the common man could not until savvy African-American caterer Augustus Jackson opened what is widely considered the first public ice-cream shop in Philadelphia around 1832 after serving as a White House chef in the 1820s.
Ice cream savvy
Today ice cream is far from the simple custard- or cream-based confection it once was. Now Americans enjoy ice cream, gelato, frozen yogurt, sorbet, sherbet, milkshakes and more.
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Traditional ice cream continues to be cream or egg custard based. Ice creams not thickened with egg custard are often thickened with gelatins or vegetable thickeners. Frozen yogurt is just what the name implies — churned yogurt and flavorings — and now vegan varieties made from coconut and almond milk are increasingly available.
For many consumers, sorbet, sorbetto and sherbet present some confusion. Are they or are they not the same thing? Sorbet and sorbetto are the same — a fruit puree or fruit juice that is sweetened, frozen and churned — while sherbet adds an element of dairy to the mix.
Gelato is another confusing cold confection, with its special freezer cases and serving paddles. Its distinctions are more complex, said Jim Demotses, owner of Pazzo Gelato Café in North Andover, Mass. He said gelato is made mostly from milk instead of cream, so it’s lower in fat. It also has less air whipped into it and is served at a lower temperature to maintain its creaminess.
Demotses also said authentic gelato is made in small batches, — usually daily and using natural flavors and ingredients — to maintain freshness.
Do it yourself
While cold treats like gelato are difficult to make at home because of the temperature requirements, they are not impossible if you have the right recipe and equipment, most notably a compressor-type home ice-cream maker that can freeze the base to the right consistency. However, it’s important to understand that once the churned gelato goes into a traditional freezer, the hallmark lower-temperature creaminess could be chilled out of it.
A compressor-type machine offered by Breville is the best of the bunch for frozen desserts from sorbet to ice cream to frozen yogurt. Because it has no bowl to freeze as with other tabletop models like those offered by Cuisinart (about $60) or the freezer bowl attachment for the Kitchen Aid stand mixer (about $100), you can make ice cream without long-term planning and have it ready within an hour, depending on consistency. At nearly $400, it’s probably best reserved for hard-core ice-cream aficionados.
The freezer bowl models mentioned work fairly well but tend to produce a soft product that must be frozen for a good four to six hours before consumption. This is particularly true if you add mix-ins to the base.
A recent entry to the market, the Zoku Ice Cream maker, seems like the perfect solution for single-serve homemade ice cream. Also using a freezer bowl, the “churn” function comes from good, old-fashioned elbow grease by virtue of stirring the freezing base with a small paddle. Unfortunately, while inexpensive (about $26) and certainly a fun activity for kids, the end product did not freeze well or with true ice-cream consistency.
Lora Wiley-Lennarz, a food blogger who counts ice cream recipes as among her favorites to create for her blog Diary of a Mad Hausfrau, said her first ice-cream maker was an inexpensive impulse buy. Once she wore that out with her experimentations, she graduated to the Kitchen Aid attachment, although a compressor-type model is in her sights.
“That might be a dangerous purchase,” she said, laughing. “With no wait time, my ice-cream-making adventures would probably get out of control.”
Wiley-Lennarz’s ice-cream experiments have afforded her a good list of do’s and don’ts when it comes to making ice cream at home. The first must-have, she said, is good time management. Ice cream takes a long time to make, especially with chilling the base as well as a freezer bowl, if necessary.
Wiley-Lennarz said it’s imperative to eat the ice cream the day you make it — after a couple of hours of post-churn freezing — otherwise it won’t stay creamy as the temperature drops.
“The most important thing is to be flavor fearless. Some of the most tasty ice creams I’ve created started with crazy combination ideas that turned out fabulous,” she said. Her Red Currant Lemon Balm Ice Cream is one such flavor-forward concoction (see recipe below).
A great option for those who don’t have an ice-cream churn, or consider the prospect of many hours of trial and error potentially daunting, is milkshakes.
They combine ice cream and other flavorings whipped into a thick smoothie, another American classic that came about during the turn of the 20th century in the ubiquitous soda fountains of the day.
Sophisticated modern versions like the unusual Salted Watermelon Milkshake from the Milkshake Factory in Pittsburgh (see recipe below) are worth trying at home.
Red Currant Lemon Balm Ice Cream Recipe
Recipe from Diary of A Mad Hausfrau.
Prep time: 1 hour (includes chilling base)
Cook time: 45 minutes to 1 hour
Total time: 1 hour, 45 minutes to 2 hours
Yield: Makes about 2 quarts
4 egg yolks
3 cups heavy cream
1½ cups whole milk, divided
1 cup sugar
⅓ cup chopped fresh lemon balm
2 cups fresh red currants rinsed and plucked off the stem
1. Whisk the egg yolks together in a heat-proof bowl and set aside.
2. Heat the cream, milk and sugar together in a heavy-bottomed saucepan. When the mixture starts to become warm, stir in the lemon balm.
3. Remove the mixture just before boiling and slowly pour into the bowl with the egg yolks, whisking constantly. Cover and set side for at least 1 hour.
4. Pour the mixture back into a heavy bottomed sauce pan and reheat it over medium low heat until it thickens and then pour back into the bowl, cover with plastic wrap so the wrap is touching the surface of the mixture and refrigerate for three hours or overnight.
5. Remove the plastic wrap, pour the mixture into an ice-cream maker and process according to the manufacturer’s instructions.
6. When ice cream reaches soft serve consistency, gently stir in the red currants.
7. Place in a freezer-proof container, secure a cover on the container and place in the freezer for a few hours or until ready to serve.
This recipe is from “Sweet Hands Island Cooking from Trinidad and Tobago” by Ramin Ganeshram.
Soursop, or guanabana, is a tropical fruit that has naturally creamy, sweet-tart flavor. This recipe, while incredibly simple, has a complex and sophisticated flavor profile. It makes a good palate cleanser or a refreshing vegan ice-cream alternative.
Prep time: 45 minutes (includes chilling base)
Cook time: 45 minutes
Total time: 1 hour, 30 minutes
Yield: Makes 1 quart
½ cup sugar
½ cup water
Juice of ½ lime
2 cups frozen soursop puree (Goya is one brand)
1. Mix sugar and ½ cup of water together in a small saucepan and bring to a slow simmer. Simmer until reduced by half, then set aside to cool.
2. Mix the lime juice with the frozen soursop puree and cooled sugar syrup. Pour into an ice-cream maker and churn according to manufacturer’s directions, generally about 40 minutes.
3. Remove the sorbet from the ice-cream maker and pack into a quart container and freeze for at least four hours until hard. If making Popsicles, remove the mixture halfway through the churn process and pour into Popsicle trays. Freeze overnight.
Salted Watermelon Milkshake
This shake calls to mind Middle Eastern and Indian watermelon treats that often make use of salt or other culinary spices to bring out the sweetness of the fruit.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
½ pint watermelon sherbet
½ cup cold whole milk
½ cup soda water or seltzer
¼ cup pureed watermelon
Pinch of sea salt
Mini chocolate chips for garnish
1. Mix all the ingredients except the chocolate chips in a heavy-duty blender until thick and frothy.
2. Serve in a chilled glass garnished with chocolate chips.
Main photo: Gelato at Pazzo Gelato. Credit: Pazzo Gelato
I am planning to compile a personal cookbook — not for publication, but rather as a private collection of favorite recipes to give to family and friends. The idea has been brewing ever since I got a phone call from a son at college who wanted to know how to make “skinny fries,” a potato recipe he’d grown up with. At other times I get requests from friends for how to make a particular dish they had at my house. Although some of the recipes I will be compiling are for family dishes that were passed down to me, many come from cookbooks or magazines, recipes I probably tweaked before deciding they were perfect. What makes my cookbook personal, of course, is that it will reflect my particular tastes in food, leaving out ingredients I do not like, and going heavy on the types of dishes I love.
We all know that the world has become flooded with recipes so that selecting the best of them is challenging and time consuming. I have spent years accumulating thick files of favorites I culled after having tried so many other recipes that were similar but not as good. So I see my collection as a worthwhile service to loved ones by offering them what I consider to be the best of the best. It took years, for instance, to find the perfect chocolate cake, a dessert I now bring to potluck gatherings where I am always besieged for the recipe. I also have a biscotti recipe that experienced biscotti eaters tell me is the best they have tasted. I have recipes that were handed down by the women in my family, and passing these along gives me a sense of continuity and order. These include recipes for a winter soup made with beans and meat, and a meatloaf made light and fluffy because of its secret ingredient — a grated raw potato.
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I routinely hear tales from friends who regret not getting their grandmother’s recipe for a dish they continually think about, but don’t know how to make because no one in the family thought to jot it down. It would have required trailing after grandma in her kitchen, and managing to measure and write down what she instinctively threw into a pot. I have even heard stories about grandmothers who will not give out their recipes, or if they do, will deliberately leave out key ingredients. Their motivation seems to be the hope that family members will continue to visit and eat what they cook. My expectation for myself is to have it both ways — to continue to please my visiting family members with the dishes they love and then to hand them all copies of the recipes.
It’s ‘CSI: The Kitchen’
I have seen compilations of family recipes assembled by other people, and they tell me a lot about the person who put the collection together. They add up to what I think of as a food profile. Just as FBI profilers can speculate about perpetrators of crimes by analyzing clues left behind, I feel I can gain insights into a person by examining the foods they choose to eat. But the work of a food profiler is far more pleasant — investigating noodle puddings and fruit pies rather than bullet holes and blood spatters. I have noticed, for instance, that books filled with dishes for grilled meats strike me as man pleasers or may even have been created by men. Ethnic backgrounds are also easy to spot — loads of pasta recipes with tomato sauce suggest Southern Italy, while yeast breads and coffeecakes using cardamom say Scandinavia.
Regional recipes are striking when, for instance, books recommending sweet tea and directions for such desserts as triple-layer coconut cake and sweet potato pie announce old-time Southern cooking. Recipes using such stylish grains as farro and quinoa and a wide variety of herbs and spices suggest an adventurous eater, while those relying mainly on salt and pepper for seasoning strongly hint that the eater has conservative tastes. And there are subtle clues. If many of the recipes yield eight or more servings, I deduce that the person either has a large family or entertained frequently, and the reverse is true. Recipes serving just two indicate a more private lifestyle.
My personal food profile
If I were to be food-profiled, the absence of cilantro, the herb people seem to either love or hate, would herald my aversion to the thing. Also noticeable would be my preference for cooking with olive oil rather than butter, and that an indifference to butter and cream carries over to desserts that omit whipped cream. Recipes for candy and cookies will lord it over puddings and tarts. My book will contain anecdotes, tributes to my sources for recipes, and nostalgic comments about the people whose recipes I am reproducing. I would hope to be seen as someone with a generous spirit, but most of all I would like to be seen as someone with a respect for history. I long ago learned that history is not just about the actions of presidents and kings but about the aspirations of regular people, and personal cookbooks can be a key to understanding how these people really lived.
Chocolate Chip-Pecan Biscotti
(Adapted from “Cooking With Les Dames D’Escoffier” cookbook)
Prep time: 30 minutes (this includes the slicing before the second baking)
Chilling time for dough: 3 hours
First baking: 45 minutes
Resting time between bakings: 1 hour
Second baking: 25 minutes
Total time: 5 hours 40 minutes
Yield: 48 biscotti
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
10 tablespoons (1¼ sticks) unsalted butter at room temperature
1⅓ cups granulated sugar
3 large eggs divided
1 teaspoon vanilla
3 tablespoons milk
1½ cups miniature chocolate chips
1½ cups chopped pecans
- Whisk together the flour, salt, baking powder and baking soda in a medium bowl. Using an electric mixer, beat the butter and granulated sugar in a large bowl until blended. Add two of the eggs, one at a time, beating just to blend after each addition. Beat in the vanilla and milk, then the flour mixture. Stir in the chocolate chips and pecans.
- On a lightly floured surface, divide the dough into 3 equal portions. With lightly floured hands, form each portion into an 8-inch long log and flatten it to 2½ inches wide; place each log on a piece of plastic wrap large enough to cover the dough. Wrap in the plastic and chill for at least 3 hours or up to 3 days.
- Position oven rack in the upper third of the oven. Preheat oven to 325 F. Line a heavy, rimmed baking sheet with parchment paper. Unwrap the logs of dough, leaving them sitting on the plastic. Beat the remaining egg well to make a glaze. Brush the tops of the logs with the glaze and place them on the parchment-lined sheet. Space them 2 to 3 inches apart since they will spread. Bake 45 to 50 minutes until golden brown and just firm to the touch. Let logs cool completely for at least an hour.
- For the second baking, heat oven to 300 F. Line one or two sheets with parchment paper. With a long serrated knife, cut the logs crosswise into ½ to ¾ inch slices. Arrange biscotti on the sheets, putting the ends cut side down. Bake for 15 minutes and then turn them over and bake for another 10 minutes. Cool and store.
Variation for cranberry-pecan biscotti: Omit chocolate chips, vanilla and milk. Add 1½ cups dried cranberries, 3 tablespoons lemon juice and 1½ tablespoons lemon zest. The rest of the directions are the same.
Main photo: Chocolate Chip-Pecan Biscotti. Credit: Barbara Haber
In our house, asking for cherry pie means one thing: sour cherry pie. Just as there are “eating apples” and “cooking apples” that differ in acid level and sugar content, these same differences exist between cherries. Sweet cherries — like eating apples — are delicious raw. Sour cherries, with their higher acid level and lower sugar content, will make you pucker if you pop them into your mouth straight off the tree. While a pie made with sweet cherry varieties (such as Bing or Rainier) can be cloying, a pie made with Montmorency or North Star cherries has the perfect balance of sweet and sour.
It’s been my experience that people who say they don’t like cherry pie have never tasted a sour cherry pie. Surprisingly few folks know that sour cherries exist, partly because it’s hard to find sour cherries (Prunus cerasus) in many parts of the country. Sour cherries, also called tart cherries, are thought to have originated in the region between the Caspian and Black seas. Cherry trees still grow wild in that area, which includes part of Russia, Georgia, Armenia and Azerbaijan. The Greeks were cultivating sour cherries by 300 B.C. and the popularity of these tart cherries spread quickly to Italy and throughout Europe.
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French colonists brought sour cherries to North America and by the mid-1600s cherries were plentiful in Virginia, my home state. Today most sour cherries commercially grown in the U.S. are produced along the Great Lakes in western Michigan, as well as in parts of Wisconsin, New York and Pennsylvania.
My love of cherry pies came early courtesy of my mother. She truly is famous for her pie baking skills — at least in her Virginia town where the local paper has profiled her and her homemade pies. She has forged some deep relationships with local sour cherry growers, who reserve gallons of cherries for her each summer. Even in a bad winter – like this last one, which killed off much of the cherry crop — my mother somehow leaves a supposedly “sold out” orchard with brimming boxes of cherries unavailable to the typical customer.
The harvest season for sour cherries is short — just a few weeks at the end of June and early July. This delicate fruit doesn’t ship or store well, so the first step in making pies for the rest of the year is preserving the fruit. Sour cherries may be canned in the traditional way, but it’s even easier to freeze them.
Although my mother often gets gallons of cherries at once, she freezes them in small batches. Seeding cherries is no small effort and it’s nice to spread the work out over a longer period of time. But the biggest advantage to this method is that you can freeze the precise amount of seeded and sugared cherries you need to make one pie. My mom actually prefers making pies from frozen cherries because it’s easier to control the amount of juice that goes into the pie filling if you separate the liquid from the cherries during the thawing process.
How to preserve sour cherries
To freeze, wash and seed four cups of cherries and place them into a large bowl. Sprinkle cherries with ½ cup of sugar, stir to combine, and let rest for 30 minutes. Freeze sugared cherries in 1.5-pint freezer containers or quart-sized freezer bags. Be sure to label your containers with contents and dates. Frozen cherries can be stored for up to one year. When taking frozen cherries out to thaw, put them in a colander with a bowl underneath to collect the juice.
If dealing with fresh sour cherries seems like too much work or sourcing them is an impossibility, you can often find jarred or canned sour cherries at Trader Joe’s or Middle Eastern markets. These canned sour cherries are usually Montmorency cherries and they’ll work fine. Just be sure that you’re not buying cherry pie filling, which is usually more sugary goop than cherries.
The hardest part of making a sour cherry pie is finding the cherries, but making cherry pie does require a certain amount of practice. The following recipe comes straight from my mother. I cannot guarantee that it will make you the focus of local newspaper profiles or will make your kitchen a place where neighbors drop in simply on the off-chance they can get some pie. But it will make you a convert to sour cherries.
Recipe courtesy Linda Lutz.
- 2 quarts sour cherries (fresh or frozen)
- 1 cup and 1 teaspoon granulated sugar
- 3 cups plus an additional 4 tablespoons all-purpose flour
- 1 teaspoon plus a pinch of salt
- 1 cup vegetable shortening
- 1 egg, beaten
- ⅓ cup plus 1 tablespoon cold water
- 1 tablespoon white vinegar
- ¼ teaspoon almond extract
- 1½ tablespoons butter
- Wash and seed cherries.
- Place about 4 cups fresh sour cherries into a medium bowl and add ½ cup of the sugar.
- Let sit for at least an hour to allow cherries to draw juice, stirring occasionally.
- To make pie dough, place 3 cups of the flour and 1 teaspoon salt into a large bowl.
- Measure 1 cup vegetable shortening and add in small pieces to flour mixture. Using the tips of your fingers, pinch the shortening into the flour mixture until the flour-covered fat balls are the size of slightly flattened peas.
- Beat one egg in a small bowl. Add water and vinegar to beaten egg and stir to combine.
- Slowly pour liquid into flour mixture, stirring gently with two fingers until all liquid is added. Have a light touch with dough to keep it flaky. Stir no more than is necessary to work dough into a ball.
- Divide dough into three parts and shape into flat rounds. Wrap dough in plastic wrap and refrigerate while you making pie filling.
- Drain cherries into a colander, reserving juice.
- In a saucepan, combine ½ cup sugar, 4 tablespoons of flour and a pinch of salt. Slowly stir in reserved juice.
- Cook mixture until it begins to thicken, then add cherries, almond extract, and 1½ tablespoons of butter. Cook over medium heat for 5 minutes.
- Remove cherry filling from the heat and let cool while preparing pie dough.
- Take two rounds of pie dough out of refrigerator and unwrap them.
- Working with one round at a time, roll pie dough out on flour covered pastry cloth or countertop.
- When the round of dough is about half its needed size, use fingers to pinch any cracked edges back together. Continue rolling dough until it’s large enough to cover your pie pan. Dough should be no more than ¼ inch thick, but a generous 1/8-inch thick is even better.
- Place first round of dough into bottom of pie pan and roll out the top crust using the same method.
- Pour cherry filling into pastry lined 9-inch pie pan. (My mother prefers a glass pie dish so she can see how the bottom of her crust is browning.) If filling appears too thick at this point, add a bit of water before pouring filling into pie crust.
- Cover with top crust and cut approximate10 half-inch long slits in the top crust.
- Sprinkle the top of the pie with 1 teaspoon of granulated sugar.
- Cover the outer edges of the pie crust with aluminum foil or a metal pie edge protector to keep the edges of the crust from burning.
- Bake at 425 F for 35 to 45 minutes or until golden brown. If top crust seems to be browning too quickly, lay a piece of aluminum foil over the top of the crust for the last 10 minutes. Let pie cool before serving.
You can use up to 1½ cups sugar, but we like cherries pies tart. Extra round of pie dough can be frozen for future use. Keep dough round in plastic wrap and place in a freezer-safe plastic bag. Pie dough will keep in the freezer for several months.
Main photo: Mom’s Sour Cherry Pie is always a crowd-pleaser. Credit: Susan Lutz
My father loved to fish, his East Coast genes commanding that love. Dad loved camping too but only camping where water was nearby. After all, nothing tasted better than fresh fish frying on a camp stove, unless it was fresh fish accompanied by the wonderful cherry jam he made to go with it.
While Mom set the table and my sister trotted off with her Barbie dolls, Dad’s fishing pole arced and fell, and I caught up with Nancy Drew’s latest mystery. When Dad had enough fish, even Nancy was cast aside for lunch.
While the fish sizzled, he caramelized onions for the cherry jam. How he fell upon this combination I don’t know, but the jam, little more than fresh cherries, green pepper and onions, was tart and sweet, and we slathered it onto the hot fish. With coleslaw and bread, we had a midday feast.
After lunch, we were logy, sluggish in our movements but content in our thoughts. Even Barbie looked ready to stretch out on her lounge chair for a nap.
Fresh cherries open up new possibilities
Before moving to Ontario, Canada, we never ate fresh cherries, the ones arriving at the grocery store already covered with a fuzzy coating of mold. So we contented ourselves with maraschino cherries in canned fruit cocktail or topping an ice cream sundae or the glace cherries in a cake that had been passed down from my Great-Grandmother Hunt.
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I never knew her, but in Dad’s words she was “a corker” (an excellent or astonishing person). All of 4 feet and practically as wide as she was tall, she wore a black apron that fringed her ankles and had a Newfoundland dog, looking more pony than canine, that rarely left her side.
When Dad spent summer holidays with her and his grandfather, she made boiled dinners that were often gray in the pot and roasts of beef that inevitably blackened in her care, but she also made a cherry cake that he and the dog salivated over. The cake was one of the few things that she made — along with poached eggs, fish stew and gingerbread — that was a keeper, he said.
Although really just a pound cake with glace cherries added, it was the beating of butter and sugar until silken and the addition of almond flavoring and orange juice that elevated the cake to something special. She used a wooden spoon and an English mason bowl that she sat in her lap, creaming the butter and sugar with a steady rhythm, while the other ingredients waited to be added. The last thing mixed in was the cherries, which had been sprinkled with flour so they wouldn’t fall to the bottom of the cake as it baked.
Great-Grandmother Hunt hummed while the spoon beat against the bowl, the oil stove undulating in the heat and Dad and the dog sitting close by, waiting.
Later, when she took the cakes out of the oven, they hardly had time to reach the cooling racks before boy and beast were at her elbow, begging for slices that had been tinged pink from the cherries.
Decades later, Dad made those cakes for me and my sister, but by then, we’d also become fresh cherry lovers. The Bing cherries that grew on a tree in the back garden of our new home were fat and glossy, and what a wonder it was to pick a handful whenever we wanted.
I was sometimes sent out with the step stool and a bowl to pick enough cherries for a new dessert Dad discovered in the only cookbook he ever bought, “Mastering the Art of French Cooking.” Later, he found the tall and gangly author of the book, Julia Child, on television by accident and learned to make new, French dishes, but Cherry Clafoutis remained one of his favorites.
It looked like a puffed up pancake as it baked, but it was so much more — light textured and bursting with cherries. Powdered sugar sprinkled on top added an extra touch of sweetness. Cherry Clafoutis became a weekend treat and a camping specialty. Dad even made a metal hood for the camp stove so he could bake the dessert on it.
The aroma of the baking clafoutis lured friends and strangers to our camping spot. Soon, slices were being passed around, powdered sugar was coating lips and cherry juice dribbled down chins. It was hard to imagine life before this dessert and before fresh cherries.
Dad tweaked Child’s clafoutis over the years, adding ingredients and changing amounts, but he always credited her with opening up a whole new direction in cooking and baking for him. His clafoutis is the version I still make.
I stay true to Great-Grandmother Hunt’s cherry cake recipe, though, like he did, and although Bing cherries are still my favorites, I also like light-fleshed Rainiers, the “Princess of cherries,” while the Lapin’s deep red skin and flesh makes a cherry jam that is still perfect slathered on pan fried trout.
Inspired by Julia Child's recipe.
- Pinch of salt
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup white sugar, divided
- ½ cup buttermilk
- ½ cup 10% cream
- ¼ cup orange juice
- 2 teaspoons almond extract
- 2 cups cherries, pitted (fresh work best, but frozen cherries, thawed and drained, work well too)
- Powdered sugar
- Preheat the oven to 350 F.
- Sift the salt and flour together in a small bowl.
- In a medium-size bowl, whisk the eggs until frothy. Add ½ cup sugar and whisk until combined, then add the buttermilk, cream, orange juice and almond extract; whisk until smooth.
- Add the sifted flour and salt and blend well.
- Pour half the batter into a greased baking dish (about an 8-cup capacity) and place in the preheated oven. When the batter has started to set around the sides of the pan (about 10 minutes), remove the pan from the oven.
- Sprinkle the cherries and then the additional ½ cup of sugar over the batter. Add the rest of the batter and return the dish to the oven.
- Bake for about 45 minutes (or until the clafoutis has puffed up, is golden and a knife inserted in the center comes out clean).
- Sprinkle with powdered sugar and serve warm.
Main photo: Fresh cherries. Credit: Sharon Hunt
The invention of the s’more was a landmark in American culinary history, comparable to the equally simple and classic root beer float. Neither s’mores nor floats can really be improved.
But the s’more can be made bigger, lots bigger, as you might want to do as a salute to the return of camping season. This isn’t the sort of s’more you make over a campfire; it’s definitely more of a s’more on the scale of a pizza, made (but not cooked) on a pizza stone. It is a bit of trouble to make — you have to start it the day before and you need a good thermometer — but your guests will be amazed.
The best part is, you may very well have all the ingredients in your pantry and refrigerator right now. The main things you need are unflavored gelatin, graham crackers, bittersweet chocolate and cream.
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It’s very similar to marshmallow pie with chocolate ganache frosting, which was really conceived of as a plus-size Mallomar rather than any variety of s’more. The pizza shape results in a higher proportion of frosting and crust to filling — in particular, there’s more of the graham crust, with its toasty, buttery aroma and cinnamon perfume. The filling is still that incomparably creamy homemade marshmallow, which does not need to be melted to be luscious.
The traditional s’more (and Mallomar) filling has a vanilla flavor, but you might want to try coffee liqueur instead. Of course, that would technically make it a … s’mocha.
Let me call your attention to National S’mores Day, which is coming up on Aug. 10. Study this recipe (and marshmallow pie too). You have plenty of time to practice.
Oh, I know! Put fresh marshmallow on them and dip them in ganache! What to call them, I wonder? S’lesses?
- 20 graham crackers, 9½-10 ounces
- 4 teaspoons sugar
- 1 teaspoon cinnamon
- Optional: dash nutmeg
- 5 ounces butter, melted
- 1 cup water (half for step 1, half for step 3)
- 2 (1-tablespoon) packets unflavored gelatin
- ½ cup light corn syrup
- 1½ cups sugar
- ¼ teaspoon vanilla extract or coffee liqueur
- 8 ounces bittersweet chocolate
- 8 ounces cream
- Break up the crackers and put them with the sugar and cinnamon (and nutmeg, if using) into a food processor. Process until fine, about 20 seconds. Pour in the melted butter and pulse about 10 times, until just amalgamated.
- Pour the crumbs onto a 12- or 13-inch pizza stone (the cheap metal kind with a rim actually works fine for this) and spread with your fingers almost to the edge. Crimp a low pizza-type rim around the edge between the edges of your hands and flatten the center with your palms. Refrigerate at least half an hour before filling.
- Put ½ cup water in a mixing bowl or the bowl of an electric mixer and sprinkle 2 packets of gelatin over the surface. Allow the gelatin to sit until it forms a rubbery mass, about 5 minutes, then set the bowl over a small saucepan of simmering water. Leave without stirring until the gelatin is entirely dissolved (no floating layer), 10 to 15 minutes.
- Remove the bowl from the saucepan and set aside until cool, 10 minutes. Return the mixer bowl to the mixer (if you have used a mixing bowl to dissolve the gelatin, scrape the gelatin into the bowl of a mixer) and whip the dissolved gelatin, as if it were egg whites, for 1 minute.
- In a small saucepan, mix the corn syrup, sugar and remaining ½ cup water. Bring to a boil over high heat, reduce the heat to medium and place a lid on the saucepan for 3 minutes so that steam can wash any sugar crystals off the walls.
- Remove the lid, raise the heat to high and insert a thermometer probe into the syrup. When it reaches 238 F, about 10 minutes from the start of cooking (the sign is that if a bit of syrup is dropped into cold water, it forms a firm ball), pour the syrup into the gelatin, scraping out all the syrup you can with a spatula. Beat on high until the temperature of the mixture is just warm, 20-25 minutes.
- Beat in the vanilla or other flavoring and scrape the warm marshmallow onto the pizza crust. With a spatula, working carefully but without wasting time, spread it over the surface as evenly as possible, making the center slightly lower than the edges. Return the pizza stone to the refrigerator and refrigerate 4 hours to overnight.
- Chop the chocolate into small pieces, put into a food processor and process to the consistency of coarse sand.
- Put the cream in a small pan or saucepan and bring to a full boil. Pour the hot cream onto the chocolate and process until smooth, 10-15 seconds. Spoon onto the marshmallow with a spatula fairly close to the edge, allowing drips here and there. Refrigerate until the ganache hardens, at least 1 hour.
- To serve, cut the “pizza” into wedges with a warmed sharp knife or a pizza cutter. Slide a warmed knife or pie server under the slice and carefully remove it.
Monroe Boston Strause, who invented the graham cracker crust in the 1920s for his famous Black Bottom pie, wrote that you can make the crust stiffer by adding 2 tablespoons water and 5 teaspoons corn syrup to the graham crackers and baking it at 425 F for 5 minutes. I’ve never tried this, because, frankly, I like a crumbly crust, but if you want a stiffer crust, that’s what Strause said, and he was nationally known as the Pie Man in his day.
These days Nabisco is marketing its graham crackers in a box with three packets of nine crackers each, but I think this crust needs a total of 20, so you’ll have to think of some use for the remaining seven crackers.
Main photo: A pizza-sized s’more. Credit: Charles Perry
Our forefathers weren’t thinking of holiday fare or locavores when they signed the Declaration of Independence, but the Fourth of July fortuitously falls at a time of fabulous local food abundance. And seeking out local food is the patriotic thing to do. Fresh fruits and vegetables connect us in a literal and visceral way to our land, and buying them is good for our local environment, farmers and economies. Your purchase will support your community, give you an opportunity to interact with your local growers and food artisans, and provide you with the best-tasting food around.
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While the Fourth doesn’t have the same gastronomic weight as the winter holidays, the possibilities are endless, but should start with whatever looks good at your local farmers market. If you don’t want to commit to a wholly local Fourth, just feature one local food — maybe the mint in your julep, the cabbage in your slaw, or the chicken on your grill. Or buy some local tomatoes, herbs, and cheeses and have a localicious pizza party.
Make this the year you declare your independence from high-fat, high-sugar crackers, chips, dips, cookies, and other processed holiday foods. Swap them out for low-calorie, high-nutrition fruits and vegetables from local farms, and this will be your best Fourth ever!
If you need help finding local foods, enter your ZIP code into Local Harvest. In just a few clicks, you’ll find many ways to connect with local producers and celebrate food sovereignty by eating fresh, delicious foods from your local farms and gardens.
Cool Mint Soda
Mint is an all-time favorite for keeping cool in the summer, but chamomile, or lemon verbena, or any herb that strikes your fancy will also work in this recipe. Double it if you’re expecting a crowd.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
1 cup sugar
1 cup water
1 cup fresh mint leaves, coarsely chopped
Mint sprigs for garnishing
1. Make simple syrup by dissolving the sugar in the water in a saucepan over medium heat.
2. Turn the heat off and stir in the chopped mint leaves. Let sit for a couple of minutes. When the mixture is cool, strain the mint leaves out.
3. Add two to four tablespoons (to taste) of the mint syrup to a glass of sparkling water. Add a mint sprig as a garnish.
Grilled Stuffed Peppers
Use red, yellow or green bell peppers, or Italian or Hungarian sweet peppers.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
3 sweet peppers, halved
8 ounces mozzarella cheese (sliced)
1 large tomato, chopped
6 sprigs basil
Salt and pepper to taste
1. Cut each pepper in half and remove seeds. Fill each pepper with the chopped tomato, and drizzle olive oil over the top of the tomatoes.
2. Add a slice of mozzarella on top of the tomatoes, and then add a dash of salt and pepper and a sprig of basil.
3. Place the filled pepper halves on a hot grill, but not directly over the flame. Cover and grill for about 30 minutes, or until the pepper is soft.
Parsley Pesto Potatoes, Grilled
Herb pesto is quick and easy to make in a food processor. Make a double batch, and use the extra on crackers or sandwiches.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
1 cup fresh parsley, stems and leaves
1 cup pecans (you can substitute walnuts or pine nuts)
¼ cup hard cheese such as romano, grated
¼ cup olive oil
1 clove garlic, minced
Salt, to taste
1 to 2 pounds small new potatoes (or large potatoes cut into chunks)
1. To make the parsley pesto, put all the ingredients, except the potatoes, into a food processor and blend until well mixed.
2. In a large mixing bowl, toss the potatoes with the pesto.
3. Place the potatoes on a piece of foil on a hot grill, away from the direct flame. Cover the grill and cook until tender, about 30 to 45 minutes, depending on the size of the potatoes. When you can easily pierce them with a fork, they’re done. Top with extra pesto if you like.
Grilled Peaches with Tart Cherries
While the grill is still hot, make this quick, easy, and delicious dessert. If you have a big group, slice up some local watermelons, muskmelons, and honeydew melons on the dessert table alongside the grilled peaches.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings
1 cup tart cherries, pitted
½ cup honey
1. Cut the peaches in half and remove the pits. Coat the peaches in olive oil. If you have a citrus-infused olive oil, that is particularly nice!
2. Fill each peach half with some cherries, and drizzle with honey.
3. Place the peaches on the medium-hot grill for 10 to 15 minutes, or until soft.
In the United States and perhaps elsewhere, most picnics are simply enjoyable outdoor meals and social occasions, where thoroughly normal groups of people decide to have a fun time and eat and drink some well-prepared goodies out of doors. In the United Kingdom, things are rather more complicated. By tradition, British picnics are of three sorts: the romantic, the grand and the disastrous.
The romantic picnic encapsulates simplicity in beautiful surroundings with a wonderful view, a stream, a wood or flower-filled meadow. The tradition started a couple of hundred years ago, when people began to see nature and the countryside as picturesque rather than dangerous. The food, drink and company are all planned to add to the picnickers’ awareness of nature and its beauties and seem particularly associated with happy and impressionable youth. Such a picnic involves little display or showing off, and not even a great deal of organisation. Sandwiches, fruit and some chilled wine or lemonade would be enough to make the right company happy in this setting — if it can be found. Somehow, this is the sort of picnic people dream of, but don’t very often end up having.
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Over the top
The grand picnic is often and sometimes deservedly mocked. At its worst, it is based on the assumption that conspicuous expenditure will win the envy and admiration of spectators and guests. Victorian writers such as Anthony Trollope describe picnics with attendant servants, Champagne and dancing. Nowadays, grand English social occasions such as horse racing’s Royal Ascot, rowing’s Henley, opera’s Glyndebourne and the end-of-term speech days of the most expensive private schools all provide opportunities for showing off. Too much expensive food and drink such as lobsters, oysters and the very best Burgundy and Bordeaux, overdone table decorations, gilt wood chairs, striped awnings and tents, and even uniformed staff to wait on the picnickers are all to be seen. The hosts are often reduced to a state of nervous anxiety by the knowledge that highly competitive picnics are taking place all around them, and so only the richest, most confident and best prepared can expect to win.
When all goes wrong
The disastrous picnic is generally a product of nature winning the war with man. Although it can start out as one of the previous types, is somehow felt to be very traditional in itself. A romantic picnic in a field can be quickly spoilt by a herd of inquisitive farm animals, or worse, a loose bull. The British climate is far from reliable and can ruin the best-laid plans. Insects such as bees, wasps and biting flies can rout a group of potential picnickers. Rain, gusting wind, cold and driven sand at the seaside are some of the other hazards that British picnickers may have to face. In addition, picnics taken by a river provide the opportunity for at least one guest to fall in, and for others to feel duty-bound to follow as rescuers.
Then there’s the grand combination
When the grand merge, as they sometimes do for some reason with the disastrous, the situation is regarded as particularly amusing by spectators. Not only bad weather but the influence of gravity on expensively prepared cold collations can cause havoc. One of the smartest horse racing meetings in England takes place annually at Goodwood in West Sussex towards the end of July. Most people, of course, just come to enjoy themselves, but every year some overdo it. The most elaborate picnics are held on a steep slope and each year at least one of these is bowled downhill, with elegantly clad members of the (presumed) aristocracy in hot pursuit. Shellfish, the finest vintages of the best wine, cold beef and salmon, along with the occasional windblown table, glass, cutlery and awnings, have all been known to end up crushed against a boundary fence at the bottom of the hill. It is not, of course, considered polite to laugh too openly.
Since International Picnic Day is on June 18, this seems the right moment to celebrate with a delicious cold dessert. The recipe that follows is taken from our book “For the Love of an Orchard,” and would enhance any picnic. Pretty enough to pass for grand, delicious enough to increase a sense of romance and consoling enough to mitigate a disaster, it is based on a dessert dish that a visiting French friend prepared for Chris and his family a few years ago. Alice Soubranne, who is an excellent cook, was kind enough to give us this family recipe.
- Sweet pastry (use pâte sucré or a half-pound block of good-quality chilled supermarket pastry)
- 3 to 4 apples, peeled, cored and sliced, approximately 2 cups
- 4 to 5 tablespoons caster or superfine sugar
- 6 egg yolks
- 20 U.S. fluid ounces tub of crème fraîche
- 2 ounces butter
- Blind bake the pastry in a buttered 10-inch tart pan or flan case with removable base at 350 F. The shell should be firm and dry but not browned or biscuit-like.
- Arrange the sliced apples prettily in concentric circles and again bake at 350 F until softened but holding their shape (say, 10 minutes).
- In a big bowl, beat the egg yolks with enough sugar to make the mixture neither too sweet nor solid. Then fold in the gently melted butter and crème fraîche and pour this custard mixture over the apples in the baking case.
- Turn the heat up to 375 F and cook the tart for about 30 minutes so it is, in Alice's words, "goldy and has a tan," but does not burn. It must not even turn dark brown or the custard will curdle at the edges, making a break line where it meets the pastry.
- Eat cold, served with crème fraîche or cream. Other fruits can in principle be used for this tart, including plums and probably cherries, but the right liquid content and height in relation to the finished custard is important.
Presentation is important, with evenly cut apple rings and golden custard. Good apples for this recipe should have a slightly spicy taste with good acid, and hold their texture when cooked in the custard. Norfolk Pippin, Ashmead's Kernel and most Russets are really good. Of the generally available supermarket apples Braeburn is reliable and tastes good, holding enough texture. Bramleys are too tart.
Main photo: Picnickers gather at St. James Park in London. Credit: iStock
There’s only one thing better than eating berries straight from the bush, and that’s putting them into a buttery pâte sucrée crust. Here are just a few of the blissful berries that can go into your summer berry tart.
Aronia berries: Aronia is in the apple family, and the clusters of dark fruits have an intense tannic flavor that dissipates when they are cooked. Native to North America, aronia is popular in Poland and Russia, where it is used to make juices, jam, syrups and flavored spirits. It is high in vitamin C and has many times the amount of antioxidants found in blueberries and pomegranate.
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Blackberries: New varieties of blackberries are larger and sweeter than older varieties, but all are high in vitamins and antioxidants.
Raspberries: In addition to red raspberries, there are golden ones that are also high in vitamins C and K.
Blueberries: Great in pancakes and muffins, blueberries contain high levels of antioxidants.
Red, white or black currants: Very high in vitamin C, currants are used in jams, pies, ice creams and tarts. Black currants have more intense flavors than the red or white currants, and are packed with iron, potassium, phosphorous, iron and vitamin B5.
Gooseberries: These small berries can be red, green and purple and are good in tarts, pies, puddings and fruit salads. Gooseberries are high in vitamins C and A, potassium and manganese.
Strawberries: Go for whichever strawberries have the strongest aroma and you won’t be disappointed. They contain high vitamin C, manganese and folic acid levels.
Mulberries: These soft fruits have zero shelf life, but you can often find them growing wild at the edges of woods or parking lots. If you do, eat them right away or put them in a pie or tart.
All these berries are nutritional powerhouses, offering many phytonutrients, such as anthocyanins, ellagic acid, quercetin and catechins, that provide deep colors, rich flavors and disease-fighting attributes.
You can double, triple or quadruple the tart crust recipe below, portion it into one-tart amounts, then freeze it for up to two months. As each new berry comes into season, thaw and roll out the dough for that week’s tart. By the end of the season, you will be a pro at making berry tarts, and you will most likely have a lot of new friends!
The following recipe is adapted from Alice Waters’ Santa Rosa Plum Tart in “Chez Panisse Fruit.”
- Summer berries of your choice, about one quart (I use a mix of blueberries, raspberries, aronia berries and red currants)
- 1 pre-baked 10-inch pâte sucrée tart shell (recipe below)
- ¼ pound (1 stick) unsalted butter
- Juice of 1 lemon
- 2 eggs
- ¾ cup sugar
- 1½ teaspoons of plum brandy, grappa or kirsch
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons flour
- 2 tablespoons heavy cream
- Preheat the oven to 375 F.
- Put the berries in a single layer in the tart shell, or arrange them in concentric circles.
- Melt the butter in a small saucepan over low heat. Let it bubble gently and cook until the milk solids turn light brown. Remove the butter from the heat and add the lemon juice. Set aside.
- Beat the eggs and sugar together with an electric mixer until the mixture is thick and forms a ribbon when dropped from the beaters, about five minutes. Add the butter, brandy, vanilla, salt, flour and cream. Stir just until mixed. Gently pour the mixture over the berries, filling the shell, and just barely covering the berries.
- Bake in the top third of the oven until the top is golden brown, about 35 minutes. Let cool on a rack for 15 minutes. Serve warm or at room temperature
The following recipe is adapted from Alice Waters’ “The Art of Simple Food.” If you’ve never made a tart before, read her section on tarts, where she walks you through the process step by step.
Pâte Sucrée Tart Crust
Prep Time: 20 minutes, plus 4 hours chill time
Cooking Time: 15 minutes
Total Time: 35 minutes (4 hours 35 minutes including chill time)
Yield: 1 (10-inch) tart crust
8 tablespoons (1 stick) butter, at room temperature
⅓ cup sugar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 egg yolk, at room temperature
1¼ cups flour
1. Beat the butter and sugar together until creamy. Mix in the salt, vanilla and egg yolk. Add the flour, stir and fold in gently until there are no dry patches. The dough will be soft and sticky. Gather it up into a ball and wrap in plastic. Flatten into a disk, and chill for at least 4 hours.
2. Preheat the oven to 425 F.
3. Take the dough out of the refrigerator. If it is very hard, let it sit 10 to 20 minutes to soften. Roll it out between two sheets of wax paper or parchment paper until it is about ⅛-inch thick and about 12 inches in diameter.
4. Put the dough into the tart pan and press gently into the sides. Trim any excess dough, and lightly prick all over with a fork. Bake for 5 minutes at 425 F, and then reduce temperature to 350 F and continue baking for 10 to 15 minutes or until light gold.
Main photo: The red, white and blue hues of Summer Berry Tart before baking. Credit: Terra Brockman