Claire Makes Cherry Cobbler | From the Test Kitchen | Bon Appétit

Wait, what do I have to say? Because I don't really remember. Hi Claire, I'm doing gourmet today, no Tommy, I'm really going to go broke. Sorry people, this is where I start talking, right? Yes. I am very excited today to show you a recipe that is in the June and July issue that is very close to my heart simply because sometimes recipes are special and you really like to know them and love them, and this is one of those. a

cherry

pie and it is something very dear to my heart because this recipe convinced me that

cherry

pie can be just as good as pie, although I am a die-hard pie lover so it is very easy to make and it works . with lots of different summer fruits so I'm excited to show them to you today omg I can't I can't express how relaxed I feel I like it all the ingredients are out I know what I'm doing I have a recipe to follow .

I have made the recipe many times before. It's my recipe. I love these days. I basically feel like I'm on vacation. Well, the first thing I want to do is start with my cookies, so there are two main components. a cookie topping and the fruit filling the cookie topping is inspired by short cake recipes, it's a little special because it's a cream cookie but it also has butter, so it's ultra ultra rich and it's a cookie that somehow way is kind. flaky but also fluffy and delicious, just plain all-purpose flour 2 cups 1/4 cup granulated sugar tablespoon baking powder, this gives the cookies a lot of rise, but it will also rise from the butter and I'll show you that step when I get to it and kosher salt, I feel like there is no traditional cookie recipe, there are so many different styles of cookies that it's somewhere between a cream cookie IKS bun and a flaky cookie, so it's very light Sweetened , most of the sugar will come from the filling.

I like to use lemon zest. I actually like to use the whole lemon in a recipe, so in this case the zest goes into the cookie and is added as a nice perfume. I put the juice in the filling, so I'll dry zest the lemon directly so that the heavy cream is about 30 percent dairy fat, so it's an incredibly rich ingredient in addition to the butter and that will make the cookie super . super tender, okay, the first thing I want to do is add my butter. It's very important that both things are super cold, so leave them in the refrigerator while you prepare the dry ingredients.

The colder the ingredients, the easier the dough will be. to work with and it's also important that the butter stays in discrete chunks and if it's a little soft it can start to disappear into the flour, so now I'm doing a process that will be familiar to anyone who has made pie dough. or cookies before crushing the butter pieces into the flour mixture, so I started with a butter cut into about half an inch pieces and I just take my thumbs and index fingers and press them together and it's a little easier if you cover the entire dough first. butter with flour.

I'm going for irregular pieces that will result in a cookie with a nice texture, but I want the largest pieces to be about the size of an English pea and you want to work relatively. quickly because the heat from your hands will begin to soften the butter. If this mixture starts to feel a little warm and the butter is getting too soft, you can always put it back in the refrigerator or even the freezer. Now I'm going to add my The liquid ingredient, which is my heavy cream, it's also very cold, so I just constantly spray and stir the flour mixture to try to distribute the key here is that you want to evenly hydrate all of the flour, but actually It's not like making cake batter where the object is.

To add as little liquid as possible to bring it all together, it will be quite a sticky dough, so have a shaggy, moist dough. I'm going to put it together in the bowl and now I'm going to spread out the cookies. so I need to dust the bench with a little flour. If you sprinkle it from the top of the counter, the flour spreads. I just want to get everything out of the bowl in a single mass on the surface so that the dough remains. nice it's a little sticky but with a good coating of flour you'll be able to handle it fine so I just patted it into a three quarter inch rectangular square it doesn't matter and now this is an important technique you can skip this part if you want, but I think it really adds a lot of texture to the cookies, so I'm going to stack the dough into quadrants and show you I'm going to cut it first.

I'll cut it in half. lengthwise and then widthwise trying to be even, but it doesn't really matter okay and now I'm going to stack each of these quadrants so first let's sprinkle some flour and what this does is it takes all the pieces of butter. and quadruple them in terms of height, now what I want to do is pat this down and I'm going to spread it out and I took all the butter that's there and I piled it up and now I flatten it so that it forms a pile. lots of small sheets of butter and those sheets of butter are what will produce a very flaky cookie, so this is a technique that I use for pie crust, whatever we want, to make it flaky, almost like a quick puff pastry, you can make this to make it kind of a nice quick lamination that they call lamination, it's the technical term for making croissant dough and that kind of thing is a quick cheaters version of lamination and I'm going to cut it down to half an inch. slab is fine, this looks great and I decided to make the cookies very small for several reasons: the smaller the cookies, the less spaces there are on all sides when you place them in the baking dish and secondly, they are very cute so I'm using a one and a half inch cutter.

If you don't have a cutter that small, you could use it like an upside down shot glass, so I'm going to go around and start punching and then while I'm tapping, I'm going to transfer to this plate because once I'm done with the cookies, these They will go in the refrigerator to cool while I make the filling. I also like to flour the cutter, it just helps everything come out very cleanly and I'm cutting out the cookies too. cookies placing them as close together as possible. I'm going to try to get a yield of around 40, which I've found is about the amount I need to cover the entire baking dish.

It's a 2-quart baking dish with a joy like this that you always want. to work fast you want to work cold and it's always better when you cut something, the first cut, the kits that are from this initial round of drilling will look better, but if you need to gather and re-roll the scrap, that's perfectly fine. I've done this before so a good technique for cookies is to press down all the way and then once you get to the surface give it a spin and it will help you release the cookie from the rest of the dough okay so let's see how many. 23 to 24 26 28 30 32 35 ok 35 that's what I got so I have to cut five more so I'm going to take the cookie scraps and just put them on top of each other especially the bigger pieces.

I only need 5, so it's not that many, really how it performs depends mainly on the dimensions of your slab and how Abele likes to, you know, cut the cookies close together to minimize gaps, yes, with three rolling scraps, it tried. I don't like to gather the scraps and put them in a ball because I really don't want to destroy the formation of the layers until I can get 5 here. I think I can, so here's my plate of cookies. These are going to go in the refrigerator now I don't need to cover them, they won't be in the refrigerator for long, but the idea is that I want them to be cold when they go into the oven so that they cool while they make the filling.

Go for it fresh, I think that's okay, fresh cherries are just making their first appearance in stores, so we have two pounds of fresh cherries, of course, you can use them frozen, so they're pitted. You have to buy a cherry pitter, although I highly recommend getting one of these. These are one of those slightly annoying

kitchen

items, like the single function ones, so the cherry pitter is a common design that you put the cherry in. and this little piece sinks in to remove the bone, sometimes it gets stuck and I have to pull it out, that's a bit annoying.

I always tell people that if I make sure I eat a cake, I like to eat it carefully because there may be a hole in there, but that just shows that it's homemade, right? Oh yeah, so this is it. the ice this is the straw for my iced coffee it's biodegradable I know plastic straws are about to run out which is good but another way to pick cherries, or so I've heard, if you don't have a cherry pitter is with fortune blood is fine but you just need something anyway, you use a wine bottle you just need something with a small opening where you can put the cherry and then there is room underneath to force the straw through.

I think it's a little flimsy. I don't have any metal straws. I hope there are metal straws at home on this part, but anyway, part of the problem is that these cherries are also pretty underripe, so this works best with ripe cherries, you know what? Instead of doing this. method I suggest something else, which is this is what I really suggest, if you don't have a cherry pitter, just use a paring knife, cut around the cherry like you were cutting into a peach and just take the pit out, no big deal . your hands are going to get stained, you're doing it to gain two pounds, sorry, so I have a 2 quart baking dish here.

This is an oval baking dish, but you can use anything 2 quart capacity with low sides and now I'm just. I'm going to mix the filling ingredients. I have 1/2 cup of sugar and I'm using a quarter cup of lemon juice, so that was what you know, I already use the zest, now I'm using the juice and I think it just benefits. with a good amount of acidity, then cornstarch is a thickener, it's three tablespoons and I always like a little bit of warm spice with cherries, so this is ground cinnamon, a little bit of vanilla extract, you can use vanilla bean if you want , a pinch of kosher salt and now another. ingredient that I really like to combine with cherries, which is almond extract, cherries, a classic almond combination.

I love the way the flavors come together so it's only a quarter teaspoon because almond extract can have a very overpowering flavor and we just want our essence without it overwhelming the rest of the filling so it's optional if you don't want to. that people like the taste of almond extract. I like it a lot, but only in small quantities, here we go. Well, you just put the filling in whatever dish you're interested in, so let me talk for a minute about why I love baking with cherries and why I even recommend going to the trouble of pitting them, so cherries are one of those types of stone fruits. which like blueberries, are completely covered by a kind of shiny skin like a taut skin and that's why, unlike peaches or plums, where they are much larger and you have to cut them, so cherries make an excellent filling for

cobbler

because the juices are not released immediately, which gives the cookies a chance to start baking completely instead of just moving immediately and the liquid, which then prevents them from baking completely, which is why cherries are really an ideal fruit for the

cobbler

, okay?

I'm going to bring my cookies and I haven't added butter to the filling for a couple of reasons, one is if there is already butter in the cookies and two, I'm going to spread the cookies with butter and that butter is going to drip into the filling and enrich it. so you don't have to add it. It's a good idea to always bake on a foil-lined, rimmed baking sheet. I recently baked a bunch of cakes with nothing underneath and they came out like a complete. on the smoke alarm like a category five disaster, so always put something to catch the drips and now they're nice and cold and I'm going to start placing them in no particular pattern, the most important thing is that I fit them tightly together, how much The tighter you pack it, the more it will encourage the cookies to rise and rise instead of coming out and now that I have melted but cooled butter, you don't want to use hot butter because I'm not trying to soften or heat the Disqus, it's a lot of butter so I'm going to be very generous and just rub it all over the top so that the butter has an obvious flavor, but it will also make the top of the cookies brown really nicely and now just a little bit. a little bit of raw sugar if all you have is granulated because that's what you put in the totally fine filling, you can use granulated, but raw sugar is just as shiny and has bigger crystals so it looks very nice on top so it's ready to go. the oven I have the oven preheated to 400, the idea is to initially give the cookies a generous blast of heat to get them started and baked before the filling starts to get too juicy and then I'm going to turn the volume down. the heat, so all the rest of thetime it bakes evenly and completely, so we're not pretending it's at 400 either and then I turned down the tenth and it's been 55 more minutes, so 65 total. and that's it, I have a lot of bubbly juices and golden brown cookies, so I'm just going to take it out and let it sit for a little bit so it's like a hot, molten bubbly filling.

I'm going to let it sit and I can serve it warm or room temperature so we're going to let it sit here until it has a chance to cool and you'll also know it's ready because you should see the juices running through that's a good sign there should be an active bubbly application and we should expect drips, so we're very glad we played the part. I will say that this little boy falls into the category of fruit desserts that are acceptable for breakfast that day after making it. my favorite type of dessert, so there's not a lot of cornstarch here.

I didn't want a very thick filling, almost sticky, if you like a little firmer filling you can add a little more. I don't think I really need it. Of course, it depends on the juiciness of your fruit and since it is still hot the juices are a little runny. I think charities are also my new favorite dessert category and I love them, okay. Hello, I'm going to try it in my favorite way. To eat this cobbler I use my hands, take a cookie upside down, put some ice cream on it and then top it with cherry.

There was no better dessert than a hot dessert served with vanilla ice cream. It's so good, the cookies are so light and tender. you can look at that crumble right there, it's so good and I love how the top gets really crispy with the butter and it's ideal to have this kind of juicy filling and then use the biscuits to soak it up, that's all I want. I wanted a summer dessert, it's not even funny to me. I like it a lot. I only care about having a pit, two pounds of cherries. It is quick to prepare.

Use seasonal fruit. It has that genius of serving it hot with cold ice cream. Is good for. having breakfast the next day is easy it's impressive it's all those things it's fun but you know a little about cobbler yes not only because it's a beautiful dessert but because I think by now you already know that I love cherries, I love Ivy Anya and I'm going to share one, yes, I thought of whatever you want, oh God, I buy one as pretty as two crazy people, yes Anna, make another cat, honey, the cookies are so good, I know they're so fluffy.

I stopped here, but I thank you, thank you bear. oh you're welcome hi Maxim, thanks Sam, yes I think this is my favorite dessert you've ever made. Yes, this time it's with fresh cherries too. I promise, they will be available four times. I know, I guess, when we did it. We knew it, I said it many times too and it doesn't go out of style everything is old but thank you hello you know you can stay here I have to go because I can't be around this are we knitting? can I destroy? This, today there is no one upstairs at work, no one but me, fifty percent of the reason why I came today was because they heard that the shoemaker was going to be a job and that was my motivation for coming, it was a good decision, yes.

I can't emphasize this enough, there are no people on the office floor. I received like the remains of Gabby and Andy. It's okay, no one else is hurt. No, it's like the day I wear a polo shirt and you know, this bullish shirt is a very old shirt. I will give it to my son or daughter in the future. I don't have a son or a daughter, but in the future, so I keep it and I tried to wear it today and yes, good fit, yes, so I won't. wear it again I think we don't have all those insurances before you look I've been directing and my shawl, which is good, I think I'll buy this shirt sometime.