Sunday, 4 July 2010

Happy 4th of July

So this week I feel inspired by our friends across the pond in honour (or honor) of the fourth of July and lots of lovely seasonal produce. Haven't got past puddings yet and as bad as this sounds, I'm now having to account for feeding A lunches as he's on holiday now. Saying that he seems to have now arranged his own summer without me. Of the six weeks he has off of school he is spending one week at drama camp, a week at contemporary street dance camp, a week at basketball and a week at trampolining. Possibly another week at rock academy which leaves us a fortnight to fit in our day trips, a short holiday and three festivals...

Also I've had a pie dish sitting around in a cupboard just waiting for an occasion like this. I bought it when I was pregnant and watching seasons one and two of Pushing Daises on DVD (hmmm...pie!). It's from Laura Ashley and is red and spotty underneath. The ability to make cherry pie was once the test of an American girl's suitability as a wife. This cherry pie recipe would certainly have done the trick and nowadays men are perfectly at liberty to make it too.

Cherry Pie
  • 300g plain flour, plus extra for dusting
  • 150g chilled unsalted butter, cubed, plus extra for greasing
  • 100g golden caster sugar
  • 1 large egg yolk
  • 1 tbsp cornflour
  • Pinch of ground cinnamon
  • 500g cherries, stoned
  • 1 tbsp milk, for brushing
  • 2 tbsp golden granulated sugar

  • Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.
  • Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220C/fan200C/gas 7.
  • Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.
  • Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180C/fan160C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.
TOP TIP: A cherry stoner is invaluable for removing the stones and keeping the cherry whole. It’s a great gadget and a fun-ish job for the children to do. Visit www.lakeland.co.uk to order.

Use up any left of cherries in this quick pud:
 Chocolate Cherry Knickerbockerglory

  • 400g fresh cherries, stoned
  • 75g caster sugar
  • 500ml good-quality vanilla or raspberry ripple ice cream
  • 4 Cadbury Flakes
  • 4 tbsp chopped mixed nuts, toasted
  • 2 tbsp chocolate sprinkles or grated chocolate

  • Place the stoned cherries and caster sugar in a large saucepan over a medium heat. Simmer for 15-20 minutes or until the cherries are softened and the juice has thickened and is syrupy. Remove from the heat and set aside to cool completely.
  • Place a spoonful of the cooled cherry mixture into 4 dessert dishes or serving glasses and place a scoop of ice cream on top. Cut each Flake in half and crumble 1 half over the ice cream in the dishes. Repeat with another layer of ice cream, then spoon over another tablespoon of the cherry mixture.
  • Pop the remaining Flakes into the ice cream and serve sprinkled with chopped toasted mixed nuts and the chocolate sprinkles or grated chocolate.

1 comment:

  1. Hey there. A happy Fourth to you too from across that pond. But not the one that connects with Russia.

    J

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