May 26 - National Cherry Dessert Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alexis' Cherry Crisp
Categories: Fruits, Desserts, Dairy, Grains
Yield: 3 servings

5 c Pitted cherries
1/2 c Sugar
1 1/4 c Flour
2/3 c Brown sugar
10 tb Cold butter; in small
- pieces
3 tb (heaping) oats
pn Salt
Whipped cream

Set oven @ 350ºF/175ºC.

Toss together pitted cherries and 2 tablespoons of sugar
in a medium baking dish.

Combine flour, brown sugar, and a pinch of salt in
medium mixing bowl.

With a pastry cutter, two knives, or your hands (or a
combination of tools), work cold butter into flour
mixture until it resembles coarse meal (see above
picture).

Sprinkle mixture evenly over cherries.

Bake for 40 minutes, or until crisp until cherries are
bubbling and topping is golden.

Allow crisp to cool for 15 minutes.

Serve warm with whipped cream or ice cream spooned over
the top.

Notes:

We used cherries for our filling; however, but you can
substitute almost any combination of stone fruit or
berries for the cherries.

Adding chopped pecans or sliced almonds to the topping
would lead to a more nutty flavored topping.

Adding an extra 1 tablespoon of oats would make the
topping more chewy and cookie-like.

Adding lemon or orange zest to the topping would
pleasantly complement a stone fruit filling.

Crisp can be kept in the fridge for up to 5 days.

RECIPE FROM: https://porridgeformodernbears.wordpress.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jammy Cherry Galette
Categories: Pastry, Pies, Fruits, Desserts, Citrus
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
2 1/4 c A-P flour
1 tb Sugar
1 ts Kosher salt
12 tb Unsalted butter; diced,
- chilled

MMMMM--------------------------FILLING-------------------------------
2 lb Cherries; stemmed, pitted,
- halved
1/3 c Dark brown sugar; more for
- sprinkling
3 tb Cornstarch
1 tb Fine grated lemon zest
1 tb Fresh lemon juice
1/2 ts Kosher salt
1/2 ts Vanilla extract
2 tb Milk
1 lg Egg

MAKE THE CRUST: In a large bowl, whisk together the
flour, sugar, and salt. Using a pastry blender or your
fingers, work the butter into the flour mixture until
pea-size crumbs form. Gradually add 6 tablespoons of ice
water, mixing continuously, until you have a cohesive
dough with visible flecks of butter. Flatten into a
disk, wrap in plastic, and chill for at least 1 hour.

MEANWHILE, MAKE THE FILLING: Position a rack in the
center of the oven and set @ 400ºF/205ºC. In a bowl,
toss together the cherries, sugar, cornstarch, lemon
zest, lemon juice, salt, and vanilla and set aside.

In a small bowl, whisk together the milk and egg; set
aside.

On a floured work surface, use a rolling pin to roll the
dough into a round measuring 12" in diameter and 1/4"
thick.

Transfer to a parchment-lined rimmed baking sheet. Mound
the cherries and their juices in the center of the
dough, leaving a 2" - 3" border of crust. Pleat the
dough in a circular fashion to surround and partially
cover the fruit, leaving a 5" window of fruit exposed.
Using a pastry brush, paint the egg wash over the top of
the dough, then sprinkle with brown sugar.

Turn the heat to 375ºF/190ºC and bake, rotating halfway
through cooking, until the crust is golden brown and the
fruit is bubbling, about 50 minutes. Cool before cutting
into wedges.

Yield: 6 servings

By: Fatima Khawaja

RECIPE FROM: https://www.saveur.com

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