Sunday, February 19, 2012

Fat Tuesday In Sweden...Shrove Tuesday.. CHERRY-Almond Cobbler

Fat Tuesday 21.02.2012
It is that time of year again in Sweden. The impeccable delicacy called Semlor. A cardamon spiced bread bun filled with almond paste and topped with heaps and heaps of glorious whipped cream. Complete with a little top hat and topped off with a good sprinkling of icing sugar. The Swede's sure know how to please a former fat girl...Fettisdagen as it is know here is an excuse to get all fattened up before the season of Lent.
I know it as Shrove Tuesday also known as pancake day. It is a the day preceding Ash Wednesday, the first day of Lent. I wanted to try something a little different this year, and make a tribute to the flavors of Swedish Semlor by using David Lebovitz's fab recipe for Cherry-Almond Cobbler. Cream, almond paste, flour and just down right goodness. I hope you approve.
I am not to certain why Sweden makes such a big deal about religious holidays. Much of the Swedish  population are secular and have little association to any form of religion or the beliefs in higher powers. I have learned to accept their roll in historical days, but it is quite bizarre to witness.

The Goat is my biggest critic. The Goat as a few of my regulars know. Is my veg head goatee sporting husband and Semlor lover of the highest degree . He has rated this recipe the best thing he has EVER put in his mouth and quite frankly I would have to agree.

Cherry-Almond Cobbler  Ready for desserts David Lebovitz Ten Speed Press

Makes 6-8 servings

Frozen turned out fantastic. still crunchy and sweet
Filling:
6 cups(21/4 pounds/ 1 kg) sweet cherries  fresh or frozen but pits removed
2 tablespoons(30 grams) sugar
Juice of ½ lemon

Almond paste
Topping:
1 cup (140 grams) all- purpose flour
1½ teaspoons baking powder
½ teaspoon salt
7 ounces (200 grams) almond paste, crumbled
1/3 cup (65 grams) sugar
½ cup ( 4 ounces/115 grams) unsalted butter, at room temperature
1 large egg, at room temperature
½ teaspoon of vanilla or ALMOND EXTRACT
½ cup (125 ml) whole milk

Directions:
Preheat oven to 350 degrees F or 175 degrees C.
Mixing the sugar and the almond paste together to form little bits
To make the filling, in a shallow 2 quart, 2 liter baking dish, toss the pitted cherries with the two tablespoons 30 grams of sugar and the lemon juice.

To make the topping, in a small bowl, whisk together the flour, baking powder; and salt.
In a stand mixer fitted with the paddle attachment, beat together the almond paste and the 1/3 cup (65 grams)
sugar on medium speed until the almond paste is broken up into fine pieces.
The finished smooth batter
Beat in the butter, then the egg and vanilla or almond extract. Add half the flour mixture, followed by the milk, then the remaining flour mixture, mixing just until combined.
Spoon over and ready for the oven

Spoon the batter evenly over the cherries in the baking dish. Bake until the topping is golden brown and a toothpick inserted into the center of the topping comes out clean, about 45 minutes.


Thank you Almond paste for being so darn amazing...

Serving:
Serve cobbler warm or at room temperature with whipped cream and/or vanilla ice cream, and a small sprinkling of icing sugar to give it a little extra pizzazz. Store left overs in the refrigerator and re-heat to serve again. This is the best cobbler I have ever had in my mouth!!

Variations: Try MANGO AND BLACKBERRY make filling with 5 pounds (2.5 kg) mangoes peeled, pitted, and cubed, 2½ cups (12 ounces/340 grams) blackberries, 2 tablespoons (30 grams ) packed light brown sugar,½ teaspoon vanilla extract, and the juice of one lemon. To make MIXED BERRY substitute  6 cups ( about 1 3/4 pounds/795 grams) mixed berries for the cherries. For APRICOT AND CHERRY. substitute 1 pound (450 grams) apricots, pitted and cut into eights, for the half of the cherries. The sky is the limit!

Have a day of indulging on Tuesday no matter where you are. See you again soon on It's all about the food.

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