August 20, 2015 – Enjoying Summer Fruits

Summer Fruit – 3 More Delicious Ways to Enjoy!

In This Issue:

RECIPE: Blue Ribbon Blueberry Crisp Choosing a Better Baker
RECIPE: Perfect Peach Cobbler
	<For Baking Fresh, Sweet Endings>
RECIPE: Plum Clafoutis
Q&A

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“Enjoying Summer Fruits!”

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IN THIS ISSUE, we’re enjoying fresh summer fruits in as many ways as we can! We have recipes for Blue Ribbon Blueberry Crisp, Perfect Peach Cobbler, and a Plum Clafoutis ready for you in this newsletter. They’re the type of recipes that are versatile for whatever fresh fruit comes your way. Simple to make, and simply divine to eat!

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A crisp, a cobbler & a clafoutis!

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Blue Ribbon Blueberry Crisp
 We may like blueberry crisp better than blueberry pie – hard to believe, because we like blueberry pie quite a bit! The blue-gray berries burst under heat turning a beautiful purple as they release all of their juicy goodness. Because August blueberries are the best, they deserve to shine through by adding only the perfect complement. We’ve developed what we think is the perfect crumble topping – one with little chunks that retain their nutty crispiness. Top with a little whipped cream, and it’s a spoonful of summer heaven!

Tips for Success:
Tip #1: Use old-fashioned rolled oats instead of quick oats. “Quick-cooking” oats may absorb the fruit juices too quickly creating a mushy crumble instead of a crispy crumble.
Tip #2: Pick over the blueberries to discard withered ones, and to remove in tough stems.
Tip #3: Double, triple the crumble recipe; keep the extra in the freezer for another quick fruit crisp at a later time.

Choosing a Better Baker

Baking dishes have never been more colorful or more versatile! Quality stoneware bakes fruit desserts or casseroles with ease, and move to the table with a colorful presentation.
 Practicality - Baking in stoneware provides even, steady heat to the baking food. Unlike metal pans where the bottom and edges burn before the center is done, stoneware absorbs and distributes heat more slowly at first, and retains heat longer after baking. Quality glazed pieces provide a safe, naturally nonstick baking surface.
 Versatility- Bake, slice, serve, and store all in one dish. Reheat your dish in the oven or microwave the next day. Quality bakers are specially formulated stoneware tempered to perform at high temperatures, up to 500°F, as well as store at 0°F freezing temperatures. Good baking dishes move easily between the refrigerator, freezer, oven, table, microwave, and, finally, dishwasher. Check your dish for these specific uses.  Durability – Good bakers are further distinguished in quality by their durability. Precise firing and glazing processes create "even" pieces of stoneware. Quality bakers are resistant to chipping and scratching. Hard glazes refuse to stain, or absorb odors or flavors. Together, these characteristics provide a superior cooking situation and easy clean-up routines.  Style—Today’s glazes feature beautiful colors ranging from subtle to bold, all of them beautiful. Choose several sizes of bakers in the same hue, or mix-and-match your bakers across a variety of colors. Quality bakers provide a graceful, ready-for-the-table presentation. Many baking dishes are styled with handles for easy grasping and a safe transfer even when using thick hot pads or mitts. 
[Keep this LeC paragraph sliced separately in case we have to delete for some stores, i.e., REL]
 Le Creuset, as a company, has a rich and colorful history. Founded in 1925, Le Creuset started with their classic enamel-on-cast-iron French oven - a classic still today. This quintessential pan was the result of an iron casting expert, and an enameling expert meeting and combining their talents. The company flourished and became the standard in culinary tools. During WWII, the factory in Northern France was co-opted by the German Wehrmacht for the making of grenades. After the war, it was back to business and a renewed flourishing of their enameled cast iron products. Le Creuset also produces quality stoneware products, and enamel-on-steel products. The first color, an orange known as "Flame," is still a classic. Other distinctive Le Creuset colors range from Marseille (a bold blue), Cherry (brilliant red), Palm (a bright green), and many more brilliant colors.

Perfect Peach Cobbler

Fresh ripe peaches are truly one of the best parts of summer. The window is short; enjoy peaches as often as you can, and in as many ways as you can! Definitely include peach cobbler on your culinary bucket list a couple of times before the season is over. There are many types of cobbler – some cake-like, others with a more biscuit-like character. This time around, we’re featuring a fabulous peach cobbler with a biscuit-type topping. Slightly sweetened biscuits bake atop a pan of bubbling peach wedges. The only thing left to do is scoop your favorite vanilla ice cream on top!  Tips for Success:
Tip #1: Use an ovenguard when baking to catch any bubbling overflow as the fruit bakes.
Tip #2: Let all hot, fresh fruit dishes cool a bit before serving – warm is good, hot may be painful.
Tip #3: Extra biscuit dough? Simply bake in the oven as biscuits and enjoy the sweet extras with the peach cobbler, or separately on another occasion.

For Baking Fresh, Sweet Endings:

LE CREUSET BAKING DISHES
This quality stoneware bakes food evenly and retains its warmth at the table. Many sizes, shapes, and colors! 

OXO STAINLESS STEEL COLANDER
Rinse summer fruits and vegetables quickly and easily with a sturdy colander that drains quickly.

LE  CREUSET INDIVIDUAL AU GRATIN BAKERS
Individual bakers are fun to use throughout the year, including for serving fresh summer fruit desserts. Several colors.

OXO GOOD GRIPS SERRATED PEELER
Thin-skinned, tender fruits are tricky to peel; the secret is a micro-serrated peeler that grabs and peels easily.

ISI PROFESSIONAL CREAM WHIPPER
Freshly whipped cream is so much better than any other version. Whip and dispense with ease with this tool.

ZEROLL ICE CREAM SCOOP
Is ice cream your favorite dessert topping? Serve it quickly and without sticking with this scoop!

CHEF’S PLANET NONSTICK OVEN LINER
It happens . . . protect your oven from spills and overflows with an easy-to-clean mat that lines the oven’s bottom.

Plum Clafoutis Enjoying summer fruit has never been easier! Though a traditional clafoutis would feature cherries, just about any fruit will work. This time we’ve chosen late summer plums for this dish. Simply prepare the fruit, place in a pan and cover with a simple batter, bake and serve. The result is similar to a Dutch baby pancake, or a flan, with its slightly custardy likeness. You’ll enjoy the simple elegance of this classic dessert expressly designed for enjoying summer fruits!
Tips for Success:
Tip #1: Clafoutis will puff wonderfully during baking, then deflate when removed from the oven. That’s ok! Unlike a soufflé, a clafoutis is supposed to deflate.
Tip #2: For a more traditional presentation, add a generous sprinkle of powdered sugar.
Tip #3: The size of dish, and particularly the depth of the filling will determine baking times; for a clafoutis, use a broader dish with a filling depth of no more than an inch. 
Q & A:
Q: What is the difference between a crumble and a crisp?
A: Crisps and crumbles both feature fresh fruit on the bottom and a butter-flour streusel-like topping. Both terms are used interchangeably with “crumble” being used more in British circles.

Q: I’m not sure how big my baking dish is – how can I tell?
A: Some dishes will have their size imprinted on the bottom. If unsure of the size, calculate the volume by using a liquid measuring cup and pouring water into the empty baking dish. Count the number of cups until the water is within an inch of the top. Use the same quantity of prepared fruit for your crisp or cobbler.

Q: The fruit dessert was delicious, now what’s the best way to clean the baker?
A: The sugar in fruit naturally caramelizes along the edges during baking creating a potential clean-up challenge. Simply fill the baker with water and soak until any residue softens. Unless glazed all over (including the bottom), it’s advisable not to fully immerse bakers in water; just fill the inside when soaking.

Q: What is crazing?
A: Crazing, in the context of ceramics, appears as a fine spider web of cracks on the baking dish. Crazing represents cracks in the glaze and is undesirable for several reasons. Cracks in the glaze may hold food and not clean well leading to an unsanitary condition. Crazing is often a precursor to the cracking of the entire piece. Choose quality ceramics that resist crazing.

Q: My baked fruit dessert was very runny and juicy when finished. How can I get it to "set-up" better? A: Fruits vary in their water content and in their pectin content. Pectin is a natural plant component that when released from fruit causes the juices to gel. Common fruits high in pectin include apples, plums, currants, and citrus fruits, Low pectin fruits include apricots, blueberries, cherries, peaches, and strawberries. For low pectin fruits, add a tablespoon of cornstarch for every 2-3 cups of prepared fruit.