For now I’m still nerding out researching and experimenting with terpenes. And hey, maybe there are other ingredients that can build on those other compounds-but that’s a rabbit hole for another day. While coriander will enhance some of blueberry’s natural flavors, it won’t enhance all of them. There isn’t, but I was pleasantly surprised to learn that almonds do contain the terpenes a-pinene (piney aromas) and limonene (citrusy aromas), and both of these occur in coriander too. I omitted the salt from the topping and tinkered with some proportions.Adding a half-teaspoon to the filling of a wild blueberry pie (and another half teaspoon to the almond crumble topping) did wonders for the recipe-so much so that I did some quick research on the flavor and aroma compounds in almonds just to see if linalool was in there. Note: Crust recipe adapted from Baker’s Royale Filling recipe adapted from The NY Times. Bake for about 45 minutes, until the crust is golden brown and the juices are all bubbly. Brush the dough with the egg and then sprinkle with the turbinado sugar. Place the tray in the freezer for 15 minutes, so that the dough gets very firm. Fold the dough over the fruit and pinch the folds gently to help seal it.Ĩ. Now stir the filling well and pile it all into the center of the dough, leaving a 2-inch border and mounding the fruit. Transfer the dough to the prepared baking sheet.ħ. Don’t roll too thin or the fruit will ooze out as it’s cooking. Lightly flour a board and use a rolling pin to roll the dough out into a 12-inch round, about 1/4-inch thick. Then add in the blueberries, nectarines and lemon juice and let sit for a bit without stirring while you roll out the crust.Ħ. Use your fingers to rub the zest and seeds into the sugar so that the oils are released. ![]() To make the filling: Place the sugar, lemon zest and vanilla beans (or extract) in a large bowl. Line a rimmed baking sheet with parchment paper and set aside.ĥ. Flatten into a disk and wrap in plastic wrap, refrigerating for at least 1 hour and up to 24 hours.Ĥ. Turn the dough onto a lightly floured surface or board and gather all the crumbly bits into a ball. Resist the temptation to add more water-if your dough gets too wet, it’ll wind up tough. If it looks really, really dry add another tablespoon of water and pulse again. You want the mixture to look like a loose streusel topping, not a dough. It will still look pretty dry at this point, so add in another tablespoon of water and pulse again. Add 2 tablespoons of the ice water to the flour and pulse a few times to mix together. Then add enough ice into the cup to reach the 1/2 cup mark. Measure the water out in a measuring cup and add the vinegar. Add the cold butter and pulse the mixture a few times, until the butter is the size of small peas. To make the crust: In the bowl of the food processor, pulse together the flour, sugar and salt. ![]() Turbinado sugar for topping the crust before bakingġ. The seeds from 1/2 a vanilla bean or 1/2 teaspoon vanilla extractĪ rounded tablespoon unbleached, all-purpose flourĢ medium nectarines, pitted and sliced into 1/2 -inch slices (I peeled these but you don’t have to) Prep Time for Crust: 15 minutes Prep Time for Filling: 15 minutes Assembly Time: 10 minutes, plus 15 minutes chilling Bake Time: 45 minutes Ingredientsġ 1/2 cups unbleached, all-purpose flour, plus more for rolling outġ/2 cup unsalted butter, cut into small cubes and refrigerated until very cold
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