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.






Flaky pastry topping

Once the crust was fully set (30 minutes in baking) remove from oven, scoring the crust long and cross wide to form 2’ sq. Using a large spatula, press the partially baked crust, down into fruit. Continue to bake until crust is golden.

1c flour
¼ tsp salt
1tbs sugar
6tbs chilled butter, cut into small pieces
2tbs chilled all-vegetable-shortening
2tbs ice water
1tbs milk

  1. Mix flour, salt, sugar in food processor
  2. Add butter, with pulses. Add shortening.
  3. Add 2tbs water, must be dough. If it is not add 1tbs water.
  4. Place dough on a sheet of plastic wrap and press to make a round/square shape.
  5. Refrigerate, until you prepare fruit.
  6. Place dough on top of fruit.
  7. Brush dough with milk, and sprinkle with sugar. Cut few shape, for vent.
  8. Bake (375F) for 30 minutes. Remove from oven, scoring the crust long and cross wide to form 2’ sq.
  9.  Using a large spatula, press the partially baked crust, down into fruit. Continue to bake until crust is golden, 15-20 minutes more





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...