Cherry Biscuit Cobbler from Bon Appetit

INGREDIENTS

Biscuits

¼ cup granulated sugar

1 Tbsp. baking powder

2 tsp. finely grated lemon zest

1 tsp. kosher salt

2 cups all-purpose flour, plus more for surface

½ cup (1 stick) chilled unsalted butter, cut into pieces

1⅓ cups chilled heavy cream

Filling and Assembly

2 lb. fresh (or frozen) sweet cherries, pitted

½ cup granulated sugar

¼ cup fresh lemon juice

3 Tbsp. cornstarch

½ tsp. ground cinnamon

1 tsp. vanilla extract

¼ tsp. almond extract

¼ tsp. kosher salt

3 Tbsp. unsalted butter, melted, slightly cooled

2 Tbsp. raw sugar

Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

A 1½"-diameter cookie cutter

Biscuits

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling and Assembly

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

Nothing Bundt Cakes - Lemon Cake

This store was in San Diego when we visited many moons again, and I have never forgotten it.  Recently one opened in Newton Highlands!  I still love the Lemon Cake, but I found a similar recipe online here and I thought I would share!

Made it for my co-workers!

Carmelized Garlic Tart by Yotam

Delicious!

Ingredients

• 12 ounces puff pastry
• 3 medium heads garlic (cloves separated and peeled) – the next time I plan on using pre-peeled garlic from the grocery store – 35 of them!
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon rosemary (chopped)
• 1 teaspoon thyme (chopped)
• 4 1/4 ounces goat cheese (soft and creamy)
• 4 1/4 ounces gouda cheese  
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup crème fraîche
• salt to taste
• black pepper to taste

Roll the puff pastry into a circle to line both the bottom and sides of a 11 inch fluted tart tin and line with the pastry. Onto the bottom of the pan, place a large circle of parchment paper and fill with a layer of pie beads (dried beans is a good substitute).

Preheat the oven to 350°F and bake the pastry for 20 minutes, remove both the beads and paper and bake for another 5 minutes so the pastry is cooked and golden but not over-browned. Remove from the oven and leave to one side.

While the tart is cooking, place the garlic cloves in a small saucepan. Cover with cold water and bring to a gentle simmer, cook for 3 minutes then drain through a colander.

Wipe the saucepan dry then add the cloves and olive oil and fry on a high heat for 2 minutes. Add the balsamic vinegar, water and bring to a boil.  Simmer gently for 10 minutes.

After 10 minutes add the sugar, rosemary, chopped thyme and ¼ teaspoon salt and continue to cook on a medium heat for 10 additional minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set 

To assemble the tart: break the cheeses into pieces and scatter in the tart and spoon over the garlic and any syrup. 

Whisk together the eggs, creams, ½ teaspoon salt and some black pepper in a bowl. Pour over the garlic and cheeses making sure that you can still see the garlic and cheese on the surface.

Reduce the oven temperature to 325°F and bake for 35-45 minutes, or until the tart filling has set and the top is golden brown. Remove from the oven and leave to cool a little then take out of tart and serve warm. 

Serve with a fresh green salad