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I'M NOT MARTHA - Tuesday, July 10, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
Took a little road trip to visit Mai Mai. We all had a great
time. Along the way we went to a bakery that none of us had
ever checked out. They had Chocolate Cherry Bread. Amazing!
It was truly a bread, rich and chocolatey with chocolate
chunks and dried cherries swirled in. Formed in a round
peasant bread shape it was definitely a bread texture but
soooo much more. So yummy I can't begin to tell you!
I am looking for recipes to see if one is good enough to
share with you. In the meantime, pitting cherries...if you
have a pitter that's great. What if you don't?
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
PITTING CHERRIES WITHOUT A GIZMO
Cherry pitters, though they work well, are oddball kitchen
gadgets. Not every cook will have one on hand, which leaves
many of us searching for alternative methods. With any of
these methods, work over a bowl to catch the cherry juices.
I find that gently squeezing the cherry between your thumb
and forefinger once then turn and don it again. This loosens
the pit. works great when you're eating fresh cherries, too.
Pit comes out clean as a whistle and you get all the good
cherry meat with no fuss or muss!
Push the cherries firmly down onto the pointed, jagged end
of a pastry bag tip. Take care not to cut your fingers on
the points as they pierce the fruit.
Push a drinking straw through the bottom of the cherry,
forcing the pit up and out the top.
so while I'm testing chocolate bread recipes....poor me...
here are a couple of faves of mine.
CHERRY AND ALMOND CLAFOUTIS
This traditional French dessert combines all the best
qualities of custard, pudding, and cake.
The recipe calls frozen cherries. It's even tastier if you
use fresh pitted cherries!
1 16-ounce package frozen dark sweet cherries, thawed, drained
2 tablespoons plus 1/2 cup sugar
1 tablespoon cornstarch
4 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter
3/4 cup whole milk
1/3 cup almonds, toasted, cooled
1/4 cup all purpose flour
1/8 teaspoon salt
Pistachio or vanilla ice cream
Preheat oven to 325 F. Generously butter six 1-cup custard
cups. Mix cherries, 2 tablespoons sugar, and cornstarch in
large bowl. Divide among prepared cups.
Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium
bowl until well blended. Cook butter in heavy small saucepan
over medium-low heat until butter begins to brown, about 3
minutes. Add butter to egg mixture and whisk to blend. Whisk
in milk. Finely grind almonds, flour, and salt in processor.
Stir nut mixture into custard. Pour custard over cherries,
dividing equally.
Bake clafoutis until set in center, about 35 minutes. Run
knife around sides of clafoutis to loosen. Slide out onto
plates. Serve clafoutis warm or at room temperature with ice
cream.
Makes 6 clafoutis.
Bon Appetit
September 2001
Jean-Louis Dumonet
Rhone, New York, NY
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*TART RED CHERRY GRANITA
makes about 3 1/2 cups
Traditionally, granita has a pleasingly granular texture,
obtained by stirring the base mixture often with a fork
as it freezes. Although that method works with this recipe,
you can use an ice cream maker, which will yield a smoother,
sorbet-like dessert.
1 cup dry white wine
3/4 cup sugar
1 lb. (about 4 cups) sour cherries, stemmed and pitted
6 oz. (about 1 cup) sweet red cherries, stemmed and
pitted
3 tbsp. kirschwasser
Juice of 1/2 lemon
1. Put wine and sugar into a large heavy-bottomed saucepan
and boil over high heat, stirring occasionally, until sugar
dissolves, about 5 minutes. Add sour and sweet cherries and
return to a boil. Reduce heat to medium and simmer, stirring
occasionally, until cherries are soft, about 15 minutes.
2. Remove saucepan from heat and stir in kirschwasser and
lemon juice. Transfer cherry mixture to a large bowl and
set aside to let cool to room temperature, then cover and
refrigerate until thoroughly chilled.
3. Working in batches, puree cherry mixture in a blender
until mixture is flecked with bits of cherries. Strain
through a sieve into a medium bowl, pressing on solids with
the back of a wooden spoon. Discard solids.
4. Process cherry mixture in an ice cream maker according
to manufacturer's directions.
First published in Saveur, May 2004
Okay...if anyone has a chocolate bread recipe that they
really believe in...send that puppy in! I can figure out
add in the chunks and cherries if the recipe doesn't in-
clude them. Be a friend and send it on in.
Lizzy
Questions...Comments...? email Lizzy
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