Assuming the crust has already been mixed (but not rolled), I get the pitted cherries out of the (deep) freezer just before I start pulling everything else to assemble the pie. This gives them about 20 minutes on the counter while I roll the crust, etc… If I need to, I’ll give them another 20 seconds in the microwave. Between the two, I’m looking to be able to break them out individually with my fingers, but not thaw them completely. It helps if I can pull the ice off when breaking them up (I treat them in a citric-acid bath while picking to prevent them from turning brown…the residue ices up during the freezing process).
I toss them partially frozen in the thickener, and otherwise, treat them as fresh with the following caveats: Baking times are a little longer - up to 15-20 minutes longer. When baking with fresh fruit I brush the crust with egg-wash and sprinkle with sugar before inserting into the oven, however, when baking with semi-frozen fruit, and considering the extra baking time, wait until about 15 minutes before fully baked to brush with egg-wash and sprinkle with sugar (otherwise the crust gets too dark).
I made the dough for homemade graham crackers tonight (Smitten), as well as hot fudge (David Lebovitz)… I tested the hot fudge I froze a couple weeks ago and it is not rock hard so I will follow the half baked harvest method of spreading the 1.5 quart of ice cream in a 9x13 and then layer that with hot fudge once it’s cooled slightly and freeze it. Then, like @LindaWhit suggested, we will assemble the sandwich and quickly top with a freshly roasted marshmallow from the campfire. The temperature is much cooler outside now so I think this should work to assemble outside. I am hoping the roasted marshmallow will soften the hot fudge a little. Not sure exactly how this will turn out but it’s definitely going to be tasty and fun!
That ATK recipe is so perfect and not even difficult, really. The double recipe made over 25 servings, made a lot of people very happy.
For my daughter’s birthday in August, she’s requested a Bee Sting Cake; I’ve never made one, am a little scared, calls for yeast. Will use the Smitten Kitchen recipe.
Sunday I’ll go to farmers market for blueberries and will try to make that luscious galette posted above!
I wasn’t being facetious — I bought a piece of homemade honey cake at a UN fair recently and would gladly pay $$$ for it if I could find it at a neighborhood store.
I don’t know how that would work. Would I just sneak around trying to sell cake slices like the Tamale Ladies sell Tamales?
Lately I’ve been making quiches, first time from scratch. I made some little ones and gave one to a friend. He said I could look into selling at the farmers market, could make fifty!!! It wiped me out just to make a few and no room in my fridge to store them all
After I make the next one I’ll post here. Great recipe from Tartine Bakery on alexandracooks.com.
I made the regular crust one; filling calls for crème frâiche, my first time using it, bought it at TJ. I’d ordered a proper quiche tart pan and was waiting to write it all up until I used this new pan … soon …
I happen to be going to a restaurant in lower Manhattan for a birthday celebration.
This is last weeks dessert menu, so it puts the carrot cake in perspective…unfortunately !
