Rustic Fruit Desserts

Rustic Fruit Desserts

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An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summera€™s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh wintera€™s day. Simple, scrumptious, cherisheda€“these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each seasona€™s bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Awarda€”winning chef Cory Schreiber teams up with Julie Richardson, owner of Portlanda€™s Baker a Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether youa€™re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker a Spice, evolved from her involvement in the Portland and Hillsdale farmersa€™ markets. She lives in Portland, Oregon. From the Hardcover edition.Biscuit 134 cups (834 ounces) all-purpose flour 3 tablespoons plus 1 tablespoon (13 4 ounces) granulated sugar 34 ... cut into small cubes 13 cup (2 ounces) chopped candied ginger 23 cup plus 1 tablespoon cold buttermilk To make theanbsp;...

Title:Rustic Fruit Desserts
Author:Cory Schreiber, Julie Richardson
Publisher:Ten Speed Press - 2010-10-20


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