Tag Archives: Cherry

Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb GaletteThis is the 300th post on this site. Three hundredth! That was fast.

Sweet Cherry Rhubarb Galette

May 2015.

Sweet Cherry Rhubarb Galette

June 2018.

It doesn’t seem like it was all that long ago that I purchased this domain and posted a picture of my hand nudging a miniature Sweet Cherry Rhubarb Galette across my now-familiar Carrara marble pie board. The post just said “Making a few adjustments…stay tuned.” It remained the only thing on this site until I posted my inaugural Cocoa Brownies five months later, followed by 298 more things.Sweet Cherry Rhubarb Galette
The fact that post #300 is a recipe for that same Sweet Cherry Rhubarb Galette is pure coincidence—I didn’t even know this was a milestone post until last night. I’ve sworn for the last two summers that I’d post the actual recipe, but two years ago I waited too long into cherry season, and I had a super difficult time finding rhubarb last year. This summer though, I’ve got plenty of both.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
You may be wondering why I chose to pair rhubarb with sweet cherries in the first place, instead of the usual strawberries. The answers are:

  • Been there, done that.
  • Because sweet cherries and tart rhubarb are MFEO. (Name that movie.)
  • I like to live on the edge.
  • It was an accident.

Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteSweet Cherry Rhubarb GaletteBack when I made my first-ever batch of Cream Cheese Pie Dough, I had a fridge full of rhubarb and not one measly strawberry, or even a box of blueberries. What I did have though was a big bag of cherries and a hankering for pie…er, freeform pie. I stirred together a simple filling and folded a circle of pie dough up around it before baking it for the better part of an hour.Sweet Cherry Rhubarb GaletteSweet Cherry Rhubarb Galette
The resulting galette was divine: sweet, tart, jammy fruit filling and the butteriest, flakiest crust ever to come out of my kitchen. Three years later, you’ve heard me wax on and on about that pie dough, but I don’t think I’ve ever mentioned that a Sweet Cherry Rhubarb Galette was the first thing I ever made with it.Sweet Cherry Rhubarb Galette
After 300 posts, you’d think I wouldn’t have left out any details, but I guess I still have a few things left to tell you. Chief among them, that you should go buy some cherries and rhubarb (and maybe some ice cream) and make yourself a galette.Sweet Cherry Rhubarb Galette

Sweet Cherry Rhubarb Galette
makes 1 galette, about 8 servings

1 1/2 cups sweet red cherries, pitted and halved
1 1/2 cups chopped rhubarb (1/2-inch dice)
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe Cream Cheese Pie Dough, or other good pie dough
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
vanilla ice cream, for serving (optional)

Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.

Combine cherry halves and chopped rhubarb in a large mixing bowl. Add sugar, nutmeg, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.

Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Use a slotted spoon to remove cherry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Do not trim crust further as it will shrink while baking.

In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.

Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.

Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.Sweet Cherry Rhubarb Galette

Advertisements

Sweet Cherry Turnovers

Sweet Cherry TurnoversLet me pinpoint for you the moment I knew I wasn’t cut out for office jobs.

It was the summer of 2003 and I was working as a part-time receptionist at a doctor’s office between high school graduation and starting college. I was on my way to the office one early morning and decided on a whim to stop at the Blue Bonnet Bakery (of gingerbread man and florentine fame) and pick up some treats for my coworkers. You know, the sort of nice thing that you do every once in a while to brighten the mood.Sweet Cherry Turnovers
Out of all the pastries they had on display that morning, I decided to go with cherry turnovers—pockets of ultra-flaky pastry filled with cherry pie filling. Everyone at the office loved having a treat around so much that that one act started a trend. Everyday after that, somebody brought something to share. One day it was Seven Layer Dip, another was Chipped Beef (which I have never had before or since). The doctor and his wife/office manager would bring in doughnuts or fresh figs from their own trees. I even brought in my mom’s Ham Salad once. (Sounds weird, but don’t knock it ‘til you try it.)Sweet Cherry TurnoversSweet Cherry TurnoversSweet Cherry Turnovers
Long story short, by the end of the summer, I knew once and for all that while I liked my coworkers, I did not care about office work at all. AT. ALL. Bored me senseless. But I did care about trying new recipes and food as a social experience.Sweet Cherry TurnoversSweet Cherry TurnoversSweet Cherry Turnovers
It would be almost ten more years before I learned to bake from scratch, but in that time I learned to cook, wrote my first recipes, dreamed about owning a neighborhood restaurant, and gathered friends into tiny New York apartments to share late-night dinners. I had a few more office jobs too, and I can say now that I spent most of those work days reading food blogs and surfing a then-newfangled thing called Pinterest in search of recipe inspiration.

(Oops.)
Sweet Cherry TurnoversBut it all goes back to that impromptu stop at Blue Bonnet Bakery. That was the catalyst for the chain of events that lead me to where I am right now. It just took another decade or so and a lot of professional misadventures to manifest itself into E2 Bakes and being that person who always has cookies. #crazycookieladySweet Cherry Turnovers
Sweet Cherry Turnovers
And so, here I am on the first day of June 2018–fifteen years after my first office job—writing on my very own food blog about the Sweet Cherry Turnovers that I made in my kitchen this week. They’re made with my shatteringly crisp rough puff pastry and a tried-and-true sweet cherry filling, and they’re topped with a sweet vanilla glaze. They’re basically the very best kind of hand pie.Sweet Cherry Turnovers
Heck, if you’re lucky, they might even change your life.Sweet Cherry Turnovers

Sweet Cherry Turnovers
makes 6 large turnovers

Cherry Filling:
1 lb fresh whole sweet cherries, pitted
1/4 cup granulated sugar
2 tablespoons cornstarch
pinch of ground nutmeg
pinch of Kosher or sea salt
1/8 teaspoon pure almond extract (optional)
2 tablespoons unsalted butter

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

Egg Wash:
1 large egg
1 teaspoon cold water

Glaze:
1 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
5-6 teaspoons milk

Cherry Filling and Pastry Dough may be made a day ahead and refrigerated overnight.

Make the Cherry Filling. Combine pitted whole sweet cherries, sugar, cornstarch, nutmeg, and salt in a small saucepan over medium heat. Cook, stirring frequently, for 3-5 minutes or until cherries are starting to release liquid. Remove from heat and stir in optional almond extract and butter. Let filling cool to room temperature. Refrigerate for at least 1 hour or overnight.

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed sheet pan with parchment.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice into 6 squares.

Working with one square at a time, roll it into a 5-inch square. Place 2 tablespoons of cherry filling in the center, leaving behind any excess liquid. Paint two edges of each turnover with egg wash. Fold dough into half to seal. Use a fork to crimp the edge. Remove to prepared pan. Repeat with remaining dough and filling, chilling for 15 minutes if dough becomes sticky or difficult with which to work.

Chill pan of turnovers for 10 minutes. Cut vents in each turnover. Brush all exposed pastry with egg wash. Bake 25-27 minutes or until golden. Let cool on the pan for 10 minutes before removing to a rack to cool completely.

Make glaze. Combine confectioner’s sugar, vanilla, and 5 teaspoons milk in a small bowl and whisk until smooth. For a thinner glaze, add 1 more teaspoon milk. Drizzle over cooled turnovers. Glaze should set after 20 minutes.

Turnovers are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days. Pastry will soften over time.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.Sweet Cherry Turnovers

Chewy Chocolate Cherry Oatmeal Cookies

Chewy Chocolate Cherry Oatmeal CookiesI won’t lie to you—I was tempted to take today off of blogging. I made fifteen cakes between last Monday and this Monday. I like making cake, but fifteen is A LOT.

My brain is fried and my feet hurt. I went to bed at midnight last night without protest. That never happens. I slept for almost nine hours (hooray for working from home!) and I’m still basically half-asleep.Chewy Chocolate Cherry Oatmeal CookiesBut I love this little corner of the internet, so I’m here anyway–just taking it easy this week. I’m saying a big “NO” to yeast doughs, frying, and things that require a million step-by-step photos. I’m taking a hard pass on petit fours.Chewy Chocolate Cherry Oatmeal CookiesBut I’m saying yes to tried-and-true cookie recipes.Chewy Chocolate Cherry Oatmeal CookiesYes to oats. (And butter and brown sugar and the tiniest pinch of nutmeg.)Chewy Chocolate Cherry Oatmeal CookiesChewy Chocolate Cherry Oatmeal CookiesYes to chocolate chips. Yes to dried cherries.Chewy Chocolate Cherry Oatmeal CookiesYes to dough that doesn’t need a chill.Chewy Chocolate Cherry Oatmeal CookiesYes to Chewy Chocolate Cherry Oatmeal Cookies.Chewy Chocolate Cherry Oatmeal CookiesYes.Chewy Chocolate Cherry Oatmeal Cookies

Chewy Chocolate Cherry Oatmeal Cookies
makes about 3 dozen cookies

1 1/2 cups all purpose flour
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3 cups old-fashioned oats
3/4 cup semisweet chocolate chips
3/4 cup dried cherries

Place oven racks in center positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a small-medium mixing bowl, whisk together flour, nutmeg, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add light brown and granulated sugars and beat until combined. Add eggs one at a time, followed by vanilla. Beat in dry ingredients in two installments, scraping down the bowl as necessary. Mix in oats, followed by chocolate chips and dried cherries.

Scoop dough in 2 tablespoon increments and drop 2 inches apart on prepared pans (I like to use a medium cookie scoop for this). Bake 6 minutes. Rotate pans top-to-bottom and back-to-front. Bake another 4-6 minutes, until golden at the edges. Let cool on pans for 5 minutes before removing to a rack to cool completely. Repeat process with remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Chewy Chocolate Cherry Oatmeal Cookies

Sour Cherry Sweet Rolls

Sour Cherry Sweet RollsI wait all year long for sour cherries. I love their tart flavor and tiny size, and just look at the color! Does a more beautiful food exist?!

Sour Cherry Sweet RollsGetting your hands on sour cherries isn’t easy. Their season is only a few weeks long–blink and you’ll miss them! And you can’t find them just anywhere. I’ve seen them in a grocery store exactly once in the last five years and it was a super pricey specialty foods store. These are basically a farmers market-only find.

Sour Cherry Sweet RollsSour cherries are ideal for pie–I’m not sure I’ve seen them in any other application. Pie requires temperature control though, and the kitchen is the only room of my apartment that can’t be air conditioned 😢 Futzing with sticky pie dough while sweating and cursing whoever decided to put bars on a courtyard-facing second-story window is not my idea of a good time. Instead, I’m looking at the bright side and making something that needs a warm environment to work properly–Sour Cherry Sweet Rolls, y’all!

Sour Cherry Sweet RollsThese rolls are made with my favorite sweet yeast dough, and positively loaded with sour cherries! In fact, the filling is literally just sour cherries, sugar, butter, and a pinch of salt. I considered adding some spices to pep things up, but this perfect seasonal fruit simply doesn’t need any adornment.

Sour Cherry Sweet RollsThese rolls are delicious, but they can be a little tough to handle. Once the dough is rolled out and the filling is piled on, it’s time to roll everything up. This can be near impossible to do evenly, so please don’t stress yourself out about it.

Slicing requires a little more patience than most sweet roll recipes. Instead of slicing all the rolls at once, I recommend slicing them individually, using your free hand to keep them intact as you transfer each one to the pan. This may not go perfectly either, but just know that a rise will make any cosmetic issues disappear. If you have any cherries fall out, just nudge them back in the best you can–again, don’t let this stress you out. Everything is going to be fine. You can’t see it in these photos, but just know that these rolls were truly hideous after slicing. Post-rise and bake though, you’d never know it…

Sour Cherry Sweet RollsSour Cherry Sweet RollsSour Cherry Sweet Rolls…and even if you did, icing would fix it anyway. This quick, five-ingredient icing is the perfect accompaniment to the sour cherry filling. It’s flavored with vanilla and almond extracts, and formulated to be extra thick. Once it’s spread over the top, it melts down and mingles with the filling and it’s just…divine.

Sour Cherry Sweet RollsSour Cherry Sweet RollsSour Cherry Sweet RollsThese Sour Cherry Sweet Rolls are the best kind of mid-summer breakfast treat. Soft pastry, buttery, sweet-tart cherry filling, and delectable vanilla-almond icing–is there a better way to start the day?!

Sour Cherry Sweet RollsNow, run to the farmers market before the season is over! You don’t want to have to wait a year to make these.Sour Cherry Sweet Rolls

Sour Cherry Sweet Rolls
makes 12 rolls

Dough:
1 3/4-2 1/4 cups all-purpose flour
1/2 cup bread flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
3/4 cup whole milk
3 tablespoons unsalted butter
1 large egg + 1 large egg yolk, beaten, room temperature

Filling:
2 1/2 cups sour cherries (fresh or frozen), pitted
6 tablespoons granulated sugar
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened to room temperature

Icing:
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
6-8 tablespoons heavy cream

Grease a 9×13-inch rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, bread flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 115F. Use a silicone spatula or wooden spoon to fold in milk mixture, followed by egg and yolk. Add more all-purpose flour until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball and placing in an oiled bowl. Cover with plastic wrap and let rest for 10 minutes.

Make the filling. In a small bowl, fold together sour cherries, sugar, and salt.

On a lightly floured surface, roll dough into an 8×14-inch rectangle. Use an offset icing knife to spread softened butter over the dough, leaving a 1/2-inch perimeter on all sides. Scatter cherry mixture over the top, leaving and excess liquid behind in the bowl. Starting with the long edge furthest from your body, tightly roll filled dough toward you, smoothing any seams with your thumbs. Carefully slice dough into 12 rolls–this may be very messy. Place rolls close together in prepared pan. Loosely cover the pan with aluminum foil. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes, recovering the rolls with foil if anything begins to brown too quickly. Let cool in the pan on a rack while you make the icing.

In a small bowl, use a fork to whisk together confectioners sugar and salt. Whisk in extracts and 6 tablespoons of heavy cream. Mix until smooth, adding more heavy cream by the tablespoon until the desired consistency is reached.

Drop spoonfuls of icing over the warm rolls and spread around with the back of a spoon. Slice and serve.

Rolls are best the day they are made, but will keep covered at room temperature for a day or so.

Sour Cherry Sweet Rolls

Sweet Cherry Shortbread Bars

Sweet Cherry Shortbread BarsWhy is it that I always want to make pie when I simply don’t have the time? I would love to take a week off of work just to make pie and drink cold brew, but I know for a fact that I would make exactly one pie and spend the rest of the week trying to get to the beach.

Sweet Cherry Shortbread BarsI’m looking forward to many adventures this summer, but for now, it’s mostly business as usual: lots of work, lots of baseball-watching, lots of late nights, pounds and pounds of seasonal fruit, and every intention of making pie. But again, there is no time for all the rolling and cutting and chilling that goes with pie. Not this week, anyway. I think I’ll just stick with these Sweet Cherry Shortbread Bars instead.

Sweet Cherry Shortbread BarsThese bars have everything you love about sweet cherry pie, but are half the work. Less than half, even. There’s buttery crust and crunchy, nubbly topping. There’s sticky, not-too-sweet cherry filling. And there’s exactly zero chilling, rolling, crimping, and railing at the universe because the heat is melting all the butter in your must-must-must-stay-cold pie dough. That’s my kind of summer day dessert.

Sweet Cherry Shortbread BarsSweet Cherry Shortbread Bars come together fairly quickly and are very simple to make. Leave your mixer in the cabinet–you won’t need it today. Just fold together a couple pounds of pitted sweet cherries (feel free to use frozen), sugar, nutmeg, cornstarch, and salt. I like to add a bit of almond extract too, as it pairs well with cherries, but feel free to leave it out if you don’t have any or are allergic to tree nuts. The filling will look powdery at first, but it will release some liquid as it sits.

The next step is making the shortbread. I freaking love shortbread. It requires minimal ingredients and ability, and is far more than the sum of its parts. Here, it serves as both the crust and the topping. To make this shortbread, just rub cold butter into a mixture of flour, sugar, and salt. A cohesive dough will not form–the mixture will be powdery overall, but should hold together when pinched. Once the butter is broken down in the dry ingredients, set aside a cup of the mixture for topping.

Sweet Cherry Shortbread BarsSweet Cherry Shortbread BarsSweet Cherry Shortbread BarsNext, assemble the bars. Pour the remaining shortbread mixture into a foil-lined square baking dish and press it into an even layer. Then, dock it with a fork.

Sweet Cherry Shortbread BarsSweet Cherry Shortbread BarsSweet Cherry Shortbread BarsTop the crust with the cherry mixture, discarding any excess liquid. Grab that reserved cup of the shortbread mixture. Working with just a little bit at a time, pinch it together and scatter little clumps of dough over the cherries. When that’s done, bake the assembled bars for 40-50 minutes, transferring the pan to the bottom rack at the halfway point. You’ll know they’re done when the filling just barely jiggles when the pan is jostled. Oh, and when your kitchen smells incredible 😊

Sweet Cherry Shortbread BarsAnd now, for the hard part–cooling. Sweet Cherry Shortbread Bars must cool to room temperature before you slice them. It’s the difference between the clean edges you see here and a gooey, crumbly mess. If you are short on time (or just impatient), you may place the pan in the freezer once you can handle it without oven mitts. It’ll bring the bars to room temperature in 45 minutes or so.

Once the bars are cool, use the foil overhang to remove them to a cutting board and peel off the foil. I find this easiest to do by removing the foil on the sides, slicing the bars, and then using a thin spatula to lift them from the foil on the bottom. However you go about it though, you’re in for a treat. 

Sweet Cherry Shortbread BarsLook at these beauties! That buttery, flaky shortbread and the beautiful cherry filling–I can’t get enough. Who needs pie when you can have Sweet Cherry Shortbread Bars?!Sweet Cherry Shortbread Bars

Sweet Cherry Shortbread Bars
makes one 9-inch square pan, about 9 bars

Cherry Filling:
2 pounds whole sweet red cherries, stemmed and pitted
2/3 cup granulated sugar
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch
pinch of Kosher or sea salt
1/8 teaspoon pure almond extract (optional)

Shortbread:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes

Place oven racks in top and bottom positions. Preheat oven to 375F. Line a 9-inch square pan with aluminum foil, leaving overhang on two sides. Grease foil with butter. Set aside.

Make cherry filling. In a large mixing bowl, combine pitted cherries, sugar, nutmeg, cornstarch, salt, and almond extract. Fold everything together with a silicone spatula. Set aside, stirring occasionally, while you make the shortbread.

In a large mixing bowl, whisk together flour, sugar, and salt. Add cold butter. Use your fingertips to rub butter into flour until the largest pieces are the size of small peas. It will be powdery, but should hold together when pinched. Set aside 1 cup of the mixture for topping.

Pour remaining shortbread mixture into prepared pan. Spread it around to cover the bottom of the pan before using your hand to pack it down into an even layer. Prick several times with a fork. Pour cherries over the top, discarding any excess liquid.

For the topping, use your fingers to pinch together small portions of the reserved shortbread mixture. Scatter them over the top of the cherry layer.

Bake bars on the top rack of the oven for 20 minutes. Move bars to the bottom rack and bake for an additional 20-30 minutes, until the filling just barely jiggles when the pan is jostled. Tent with foil if anything begins to brown too quickly. Let bars cool in the pan on a rack until they reach room temperature.

Use foil overhang to remove bars to a cutting board. Carefully peel off foil (see post above for my method). Use a large, sharp chef’s knife to slice into nine squares. Serve.

Leftover Sweet Cherry Shortbread Bars will keep in an airtight container at room temperature for up to three days, or in the refrigerator for up to four.

Sweet Cherry Shortbread Bars