An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summeras nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winteras day. Simple, scrumptious, cherishedathese heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each seasonas bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Awardawinning chef Cory Schreiber teams up with Julie Richardson, owner of Portlandas 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 youare 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|