recipes from the seasonal baker by john barricelli

7/31/2019 Recipes From the Seasonal Baker by John Barricelli

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EASY RECIPES FROM MY HOME KITCHEN

TO MAKE YEAR-ROUND

A

seasonal

BAKER

JOHN BARRICELLIOwner of the SoNo Baking Company


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Copyright 2012 by John Barricelli

Photographs copyright 2011 by Ben Fink

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered

trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Barricelli, John.

The Seasonal Baker /John Barricelli. 1st ed.

p. cm.

1. Cooking (Fruit) 2. Cooking (Vegetables) 3. Baking. I. SoNo Baking Company &

Caf (South Norwalk, Conn.) II. Title.

TX811.B36 2012

641.6'4dc23 2011027042

978-0-307-95187-8

Printed in China

Book design by Ashley Tucker based on an original design by Jennifer K. Beal Davis

Jacket design by Ashley Tucker

Jacket photography by Ben Fink

10 9 8 7 6 5 4 3 2 1

First Edition


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Contents

Introduction 8

Ingredient Checklist 15

Equipment Checklist 16

Shopping Guide to Fruits and

Vegetables 18

1

Muffins, Quick Breads, Buns,

and Other Breakfast Treats 32

2

Just Fruit, Poached and Otherwise 56

3

Cookies and Bars 76

4

Fruit Pies and Tarts 108

5

Cupcakes and Cakes 146

6

Crisps, Cobblers, and

Other Fruit Spoon Desserts 196

7

Frozen Fruit Desserts 216

8

Tarts, Quiches, Pastas, and More 232

9Focaccia and Pizza on the Grill 256

Acknowledgments 280

Sources 281

Index 282


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THE SEASONAL BAKER144


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14FRUIT PIES AND TARTS

Fig Tart

1 Make the pastry cream, adding the orange zest to the saucepan

with the milk along with the vanilla. Refrigerate.

2 On a lightly floured work surface, roll the dough to a 12-inchround, about 8inch thick. Fit the dough into a 9-inch fluted

tart pan with a removable bottom and trim the dough so that it

comes slightly above the rim of the tart pan. Press the excess

dough against the sharp edge of the rim of the pan with the heel

of your hand to cut it level with the pan. Chill until firm, about

30 minutes.

3Arrange the oven rack in the lower third of the oven. Preheat

the oven to 425F. Line a baking sheet with parchment paper ora nonstick silicone baking mat.

4 Spread the pastry cream over the bottom of the pie shell.

Arrange the fig halves on top, rounded edges down, shingled

tightly and in concentric circles. Quarter the remaining whole

fig, leaving the quarters connected at the base. Place in the

center of the tart so that the quarters open like the petals of a

flower. Brush the figs with the butter and sanding sugar evenly

over the top.

5 Bake, rotating the baking sheet about two-thirds of the way

through the baking time, until the pastry is cooked through and

the figs are tender and caramelized, about 40 minutes. Transfer

to a wire rack to cool.

My grandparents usually had fresh figs on the table at their home

from late spring into fall, when figs are in season. As a child, I wasnt

a big fan of their soft, moist texture. But as an adult I cant stop

eating them. When figs bake, they soften and release their juices, so

the flavor of the fruit concentrates. A butter-sugar glaze gives the f ruit a beautiful sheen and boosts the

flavor of less than perfect fruit. If you have beautiful, ripe figs, you can simplify this recipe by leaving the

figs raw and brushing them with a glaze of melted, strained, cooled apricot jam. This is a tasty alternative

to traditional pumpkin pie for Thanksgiving if figs are still available where you live.

recipe Vanilla Pastry Cream

(page 124)

Grated zest of orange

recipe Pte Sucre (page 111),

chilled

18 to 20 fresh figs, halved

through the stem ends, leave

1 fig whole

2 tablespoons unsalted butter,

melted

2 tablespoons sanding sugar

MAKES ONE 9-INCH TART;

SERVES 8 TO 10


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THE SEASONAL BAKER172

Blueberry Crumb Cake

1 Set the oven rack in the lower third of the oven. Preheat the

oven to 350F. Spray a 12 by 8 by 1-inch baking sheet with

nonstick cooking spray. Coat with flour and tap out the excess. 2 To make the crumb topping: In a large bowl, sift the flour with

the brown sugar, cinnamon, and salt. Melt the butter in a small

saucepan; let cool for 2 minutes. Pour the melted butter over the

flour mixture. Work the mixture with your fingertips to press

into nice large crumbs; set aside.

3 To make the cake: In a large bowl, stir together 1 cups of the

flour, the baking powder, and salt; set aside.

4 In a medium bowl, whisk together the milk, granulated sugar,oil, egg, and vanilla and add to the flour mixture. Stir until the

flour is absorbed. Using a small offset spatula, spread the batter

over the prepared pan.

5 In a medium bowl, toss the blueberries with the remaining

1 tablespoon of flour. Sprinkle evenly over the cake. Scatter the

crumb topping over the top; it will completely cover the berries.

Bake, rotating the pan about two-thirds of the way through the

baking time, until the topping is golden brown, the blueberries

are bubbling, and a cake tester inserted in the center of the cake

comes out clean, 45 to 50 minutes. Remove to a cooling rack

and allow to cool for 10 minutes, or completely.

6 Sift confectioners sugar over the top. Cut into twelve 3-inch

squares to serve.

This cake was inspired by a crumb cake developed by Sara Foster, a

wonderful chef and award-winning cookbook author. My blueberry

version combines a layer of vanilla cakenot too sweetwith fresh

blueberries and a chunky cinnamonbrown sugar crumb topping. It

makes a nice snack cake, but everyone in my family likes it for breakfast, too. You can vary the batter

with chocolate chips, or add chopped nuts to the topping. My kids, who love this kind of breakfast pastry,

eat the cake warm, right out of the oven. But its also a great favorite at the farmers market, where folks

enjoy it at room temperature.

Crumb Topping

2 cups all-purpose flour

1 cup firmly packed light

brown sugar

2 teaspoons ground cinnamon

teaspoon coarse salt

1 cup (2 sticks) unsalted butter

Cake

1 cups plus 1 tablespoon

all-purpose flour

2 teaspoons baking powder

1 teaspoon coarse salt

cup whole milk

cup granulated sugar

2 tablespoons vegetable oil

1 large egg, at room

temperature

1 tablespoon pure vanilla

extract

1 pint (2 cups) fresh blueberries

1 to 2 tablespoons

confectioners sugar

TIPThe pan I use for this cake is

sold in specialty cookware stores.

You can find aluminum pans of

exactly the same size (and much

more easily) at most supermarkets

and retail stores.

MAKES TWELVE 3-INCH

SQUARES


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17CUPCAKES AND CAKES


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20CRISPS, COBBLERS, AND OTHER FRUIT SPOON DESSERTS


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20CRISPS, COBBLERS, AND OTHER FRUIT SPOON DESSERTS

Fourth of July Mixed Berry Cobbler

together the blueberries, blackberries, raspberries, granulated

sugar, salt, lemon juice, and cornstarch. Transfer to a 10 by

14-inch rectangular, ceramic baking dish.

2 Set the oven rack in the lower third of the oven. Preheat theoven to 375F. Line a baking sheet with parchment paper or a

nonstick silicone baking mat.

3 To make the biscuit dough: In a large bowl, whisk together the

flour, granulated sugar, baking powder, baking soda, salt, and

crystallized ginger.

4 Working quickly so as not to warm the butter, work the butter

into the flour mixture with your fingers until it resembles coarse

crumbs. Add 6 tablespoons of the buttermilk and fold with arubber scraper or your hands until the buttermilk has been

absorbed and there are no dry patches. Add the remaining

2 tablespoons of buttermilk as necessary (you wont use all of it;

reserve whats left for brushing the dough). The dough should be

dry enough to hold a shape when you cut it out.

5 Turn the dough out onto a lightly floured work surface. With

lightly floured hands, pat the dough to about inch thick. Cut

out twelve stars with a 38-inch (measuring point to point) star

cookie cutter and place them in a single layer on top of the fruit.

Brush the stars with the reserved buttermilk, and sprinkle each

with teaspoon of sanding sugar. Bake, rotating the baking

sheet two-thirds of the way through the baking time, until the

biscuit topping is lightly browned and cooked through, 60 to

65 minutes. Serve warm or at room temperature.

This oversize red, white, and blue cobbler is designed to feed a Fourth

of July party crowd. Crystallized ginger adds a little zing to a stan-

dard cobbler topping. Although this is a classic summer cobbler, it can

be made successfully out of season with frozen berries (no need to

thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for 40 to 45 minutes. Crystal-

lized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger

should not be fibrous, and it should be moist and tasty enough to eat out of the bag.

3 cups (about 21 ounces) fresh

blueberries

3 cups (about 21 ounces) fresh

blackberries

3 cups (about 21 ounces) freshraspberries

1 cup plus 2 tablespoons

granulated sugar (depending

on the ripeness of the berries)

118 teaspoons coarse salt

2 teaspoons freshly squeezed

lemon juice (from 1 lemon)

6 tablespoons cornstarch

Biscuit Dough

2 cups all-purpose flour

cup granulated sugar

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon coarse salt

cup diced crystallized ginger

12 tablespoons (1 sticks) cold

unsalted butter, cubed

cup buttermilk

1 tablespoon sanding sugar,

for finishing

1 In a large bowl, toss

SERVES 16


14/14
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