HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Dessert secrets are revealed in Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, including recipes for The Baked Brownie, Sour Cherry Slump, and Sweet and Salty Cake.

I Love Desserts

 

Sour Cherry Slump

Yield: 8 servings

Sour Cherry Slump

 

Quite honestly, we set about making a slump because of its odd-sounding name. Both the name and the dessert have convoluted and contradictory histories, but the slump is essentially a twice-removed cousin of the cobbler family, consisting of a cooked fruit filling topped with a biscuit crust that's cooked entirely on the stovetop. The name describes how the biscuit topping "slumps" over the filling as it cooks. We played with a basic recipe until we came up with a slump we both loved. It's very easy to put together for a quick weekend brunch.

Baked Note
This is a dessert that is meant to be served right away, with heaps of whipped cream or scoops of ice cream. You can prepare the biscuit dough and the berries ahead of time; when you're ready to serve, simply bring the berries to a boil, top with the biscuit dough, and 15 minutes later it's done.

For the Biscuit Topping

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup sour cream
  • Raw sugar for topping (optional)

For the Sour Cherries

  • 2 pints sour cherries, pitted and drained
  • 1/2 cup firmly packed dark brown sugar
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • Grated zest of 1 lemon
  • Whipped cream or vanilla ice cream to serve

Make the Biscuit Topping

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. With a wooden spoon, stir in the melted butter and mix until combined. Add 1/4 cup of the sour cream and stir. Add a few heaping tablespoons of the remaining sour cream, stirring between each addition, until the dough feels wet. You may end up using slightly less than the 1/2 cup of the sour cream. Set aside while you prepare the sour cherries.

Make the Sour Cherries

In a well-seasoned 8-inch or 8-1/2-inch cast-iron skillet, gently combine the cherries, sugars, 3 tablespoons water, the lemon juice, and lemon zest.

Cover the skillet with a lid or a piece of tight-fitting foil and bring the mixture to a rapid boil over medium heat.

When the mixture reaches a boil, remove the skillet from the heat and scoop heaping tablespoons of the biscuit topping over the cherries, covering as much surface area as possible. If using, sprinkle the top with raw sugar. Cover the skillet tightly and return it to low heat. Cook for about 15 minutes. Do not remove the lid. After 15 minutes, check the topping for doneness; it should be dry to the touch. (The topping will not brown the way it would in an oven.)

Serve the slump hot from the pan.

 
  • from:
    Baked: New Frontiers in Baking
  • by Matt Lewis and Renato Poliafito
  • Photographs by Tina Rupp
  • Stewart, Tabori & Chang 2008
  • $29.95 US $32.95 CAN
  • 35 color illustrations, 224 pages
  • ISBN: 1584797215
  • ISBN-13: 978-1-58479-721O
  • Recipe reprinted by permission.

Buy Baked: New Frontiers in Baking

 

Baked: New Frontiers in Baking

 
 
 
Kitchen Gypsy

 

This page created April 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.