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baker
A
John Barricelli
Owner of the SoNo Baking Company
Contents
Introduction 8
Ingredient Checklist 15
Equipment Checklist 16
Shopping Guide to Fruits and
Vegetables 18
1
Muffins, Quick Breads, Buns,
and Other Breakfast Treats 32
2
Just Fruit, Poached and Otherwise 56
3
Cookies and Bars 76
4
Fruit Pies and Tarts 108
5
Cupcakes and Cakes 146
6
Crisps, Cobblers, and
Other Fruit Spoon Desserts 196
7
Frozen Fruit Desserts 216
8
Tarts, Quiches, Pastas, and More 232
9
Focaccia and Pizza on the Grill 256
Acknowledgments 280
Sources 281
Index 282
144
Fig Tart
My grandparents usually had fresh figs on the table at their home
from late spring into fall, when figs are in season. As a child, I wasnt
Makes one 9-inch tart;
serves 8 to 10
a big fan of their soft, moist texture. But as an adult I cant stop
eating them. When figs bake, they soften and release their juices, so
the flavor of the fruit concentrates. A butter-sugar glaze gives the fruit a beautiful sheen and boosts the
flavor of less than perfect fruit. If you have beautiful, ripe figs, you can simplify this recipe by leaving the
figs raw and brushing them with a glaze of melted, strained, cooled apricot jam. This is a tasty alternative
to traditional pumpkin pie for Thanksgiving if figs are still available where you live.
recipe Vanilla Pastry Cream
(page 124)
Grated zest of orange
1 Make
2 On
3 Arrange
4 Spread
5 Bake,
145
Cake
1 cups plus 1 tablespoon
all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse salt
cup whole milk
cup granulated sugar
2 tablespoons vegetable oil
1 large egg, at room
temperature
1 tablespoon pure vanilla
extract
1 pint (2 cups) fresh blueberries
1 to 2 tablespoons
confectioners sugar
172
1 Set
the oven rack in the lower third of the oven. Preheat the
oven to 350F. Spray a 12 by 8 by 1-inch baking sheet with
nonstick cooking spray. Coat with flour and tap out the excess.
2 To
make the crumb topping: In a large bowl, sift the flour with
the brown sugar, cinnamon, and salt. Melt the butter in a small
saucepan; let cool for 2 minutes. Pour the melted butter over the
flour mixture. Work the mixture with your fingertips to press
into nice large crumbs; set aside.
3 To
4 In
5 In
6 Sift
173
202
Biscuit Dough
2 cups all-purpose flour
cup granulated sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon coarse salt
cup diced crystallized ginger
12 tablespoons (1 sticks) cold
unsalted butter, cubed
cup buttermilk
1 tablespoon sanding sugar,
for finishing
1 In
the oven rack in the lower third of the oven. Preheat the
oven to 375F. Line a baking sheet with parchment paper or a
nonstick silicone baking mat.
3 To
4 Working
5 Turn
203