Posts Tagged ‘royal anne cherry’

Royal Anne Cherry Galette

Posted December 15th, 2012 in Desserts, Recipe

 

Single Crust for a 10inch deep dish pie:

9 Tbs unsalted butter

1 ½ cups All Purpose Flour

¼ tsp Salt

1/8 tsp baking powder

3 ½ – 4 ½ TBS ice water

1 ½ tsp Apple Cider Vinegar

 

Divide the butter into two parts- 6 TBS and 3 TBS. Cut into 3/4inch cubes and  wrap each portion in plastic wrap and freeze the larger and refrigerate the smaller for 30 minutes.   Place the flour, salt and baking powder in a food processor and process for a few seconds to combine. Put the flour mixture in a plastic bag and freeze for 30 minutes.  Add the refrigerated packet of butter to the flour mixture in the food processor and process for about 20 seconds or until the mixture resembles coarse meal.  Add the frozen butter and process until all the butter is the size of frozen peas.  Add 3 ½ TBS ice water and cider vinegar and pulse 6 times.  Pinch some of the mixture together to see if it holds. If it does not, add another ½ TBS and pulse 3 times.  Pinch again.  If it doesn’t hold together add the last ½ TBs and pulse 3 times.  Spoon the mixture into the plastic bag and need until it holds together in one piece.  Wrap the dough ball in plastic wrap and press into a disc. Refrigerate for at least 30 minutes.  Remove from wrap and proceed to step 2 below.

 

OR

 

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)

 

2 tablespoons granulated sugar, divided

1 1/2 teaspoons cornstarch

2 cans Oregon Fruit Royal Anne Cherries, well drained

1/2 teaspoon grated lemon rind  (Use Meyer lemons if you have them, otherwise any lemon will work)

2 teaspoons fresh lemon juice

1 1/2 tablespoons buttermilk

1 tablespoon turbinado (raw) sugar

Preparation

1. Preheat oven to 400°.

2. If using home made pastry dough, cut a sheet of parchment paper the size of a baking sheet and place on your pastry board or counter. Roll the dough out to a 12 ½” circle.  Transfer the parchment with the dough to a baking sheet.  If using refrigerated dough, Line a baking sheet with parchment paper and  unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.

3. Combine the cherries, remaining 1 tablespoon granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes before serving.

 

 

Roasted Royal Anne Cherries and Goat Cheese Crostini

Posted November 17th, 2012 in Appetizers, Recipe

1 small sourdough baguette sliced ¼ inch thick on the diagonal

1 can Oregon Fruit Royal Anne Cherries, drained

3 Tbs olive oil, divided

Coarse Pink Himalayan Sea Salt

Coarse freshly ground black pepper

2 sprigs fresh Thyme

4oz goat cheese, whipped in food processor

Turn broiler on high.

Brush the bread on both sides with olive oil and toast in the broiler until golden.

Preheat oven to 400 degrees

Drain the cherries and toss with olive oil, sprinkle with salt and pepper. Strip the leaves off the thyme sprigs and toss with cherries. Spread in a single layer on a cookie sheet and roast for 8-10 minutes.

Spread each crostini with a thick layer of goat cheese and spoon 2 or 3 cherries on each. Sprinkle with a little more salt and pepper.

 

 

 

 

Honey Cheese Tart with Cherry Spoon Sweet

Posted September 2nd, 2011 in Desserts, Recipe

Cherry Spoon Sweet

2 cans Royal Anne Cherries, drained reserve syrup

¼ cup lemon juice

1 red beet, washed, trimmed and quartered (0pt)

1 tsp. vanilla extract

Boil the reserved syrup for 1 minute over medium heat. Add lemon juice and beets and continue to boil until syrup reaches the soft ball stage or 240degrees on a candy thermometer 20-30 minutes.  Add cherries and boil for 2 minutes. Remove pan from heat and stir in vanilla. Cool completely, then remove and discard beets. Refrigerate until ready to serve the tart.

*The beet really makes the color pop on the syrup but I could taste the beet. I like the Royal Anne Cherries just as they are so I would leave it out.

Honey Cheese Tart

Pastry-regular

2 cups all purpose flour

1 tsp baking powder

¼ cup light olive oil

¼ cup canola oil

½ cup beer

Pastry-gluten free

2 cups gluten free all purpose baking mix ( I used Bob’s Red Mill)

1 tsp baking powder

¼ cup light olive oil

¼ cup canola oil

½ cup New Planet Gluten Free 3R Raspberry Ale

In a large bowl mix the flour with the baking powder. Add the oil and beer and mix briefly with a wooden spoon or electric mixer until a soft, oily dough forms. If it’s too wet add another half cup of flour.  Form into a flattened disc, wrap in plastic wrap and let rest for 15 minutes. Preheat oven to 375degrees. For a 9” tart, flatten the dough with your hands and press into a tart pan with a removable bottom both on the bottom and up the sides. For mini tartlets, roll the dough into a 10inch log. Divide into 6 equal portions and press into mini tart pans both on the bottom and up the sides.  Line the bottom with aluminum foil and bake for 15-20 minutes. Remove the foil and prick the bottom of the pastry all over. Bake for an additional 15-20 minutes.  For the mini tarts reduce baking time to 10 minutes each or until golden brown and dry to the touch. Set aside until completely cool.

Filling

1 ½ cups Ricotta cheese drained overnight in a cheesecloth lined bowl.

1/3 cup honey (I put a few sprigs of fresh thyme in my honey overnight and removed it before adding)

½ Tsp cinnamon

2 large eggs

Process the ricotta, honey and cinnamon in a food processor until smooth. Add eggs one at a time processing until smooth after each egg.  Pour into the cooled pastry crusts.  (A ladle full is the perfect amount if making mini tarts).  Bake at 350degrees until the filling is just set about 30 minutes for a 9inch and 20 minutes for the mini tarts.

Cool completely and serve with a large spoon ful of the Cherry Spoon Sweet.

Related Posts with Thumbnails