Jun. 16th, 2010

kellista: (Default)
Tree fruit is so amazingly symbiotic, delicious, rich in symbolism, and, at this latitude that i am still sort of shocked to live at, abundant and free. So excited by the cherries I watch ripen on the branches on my daily trek through east york. Cherry honey fennel bread and clafoutis ahoy! Note to self: consider the almond in these pursuits.

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1 tablespoon toasted fennel seed
2 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup packed brown sugar
1 egg
1 1/4 cups milk
1/4 cup honey
3 tablespoons butter, melted
1/2 cup toasted pine nuts
1 pound cherries, stemmed, pitted and halved (at room temperature)

1. Heat the oven to 350 degrees and butter a 9-by-5-inch loaf dish.

2. Grind the fennel seed using a mortar and pestle or spice grinder, then combine in a large bowl with the flour, baking powder and salt. Sprinkle the brown sugar over and mix to thoroughly combine, pressing out any lumps.

3. In a small bowl, lightly beat the egg then add the milk, honey and melted butter. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until almost combined before adding the pine nuts and cherries, then stir just until evenly mixed.

4. Spoon the dough into the loaf dish and spread evenly. Bake until the center tests done with a wooden pick, 50 minutes to 1 hour. Check the bread 10 minutes before the timer goes off; if the bread is browning too quickly, tent loosely with foil. Let cool slightly before running a knife around the sides of the loaf dish to loosen, then invert onto a cooling rack and let cool to warm before slicing.

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1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

Directions

Preheat oven to 350 degrees F.

Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.

Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.

Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).

Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.

Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.

Sprinkle with powdered sugar and serve warm.

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kellista

April 2011

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