Thursday, August 1, 2013

FRUIT COBLER master recipe





Peaches from Georgia and Zinnia flowers in fool bloom, many colors! What can be better for a mid summer time...In Florida, were we live now, or in New England, is the best time for fruit cobbler!!
This is one of the American desert, that I embrace immediately.... I tried  many recipes to get the one that I think is the best one, and I find  THIS MASTER OF COBBLER recipe in COOK ILLUSTRATED, 2006.


Pam Anderson & Karen Tack, they try and try different recipes as me,tried different ovens, tried different pans and they came up with this perfect compendium:






1. Prepare pastry; refrigerate
2. Prepare oven 375F
3. Mix cornstarch, sugar, and dry spices, and fruits, prepared, to coat
4. Place fruit into 8’square/ or 9’ round, cover with pastry, and bake until brown, 45-55 minutes





Blueberry:   2 pint fresh…    2tsp cornstarch………..1/2 c sugar…………. cinnamon, vanilla
Blackberry    2pint fresh…….1tablespoon……………1/2 c sugar 
Italian prune    1 ½ lb.………….2tsp ………………   1/2 c sugar …… cinnamon, vanilla
Apricot              1 ½ lb.……….. 2tsp…………….. …1/2 c sugar …….  vanilla; almond extract
Peach/nectarine    1 ½ lb.…….2teaspoon…………….  1/2 c sugar …….clove in it; vanilla, 1tbs  brandy
Apples (sliced)    1 ½ lb.……… 2tsp cornstarch………. ½ cup sugar…………cinnamon, vanilla,     grounds walnuts.





CHOCOLATE PASCA (EASTER) /pasca cu ciocolata ( my mom's)/

My mom's recipe, (romanian): Se pune de cu seara 1kg smantana pe un servet, deasupra unei tavi cu malai. A doua zi dimineata...