Tag Archives: fruit

Perfect Banana Pudding


photo by Ethan Calabrese
10 servings

Ingredients

1 1/3 c. milk
1 small package instant vanilla pudding mix
1 can sweetened condensed milk (14 oz.)
3 c. heavy cream
1 tsp. pure vanilla extract
1 box vanilla wafer cookies (12 oz.)
4 bananas, sliced into coins
2 tsp. sugar

Directions

In a large mixing bowl, combine milk, vanilla pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies—you may want to also stand some cookies up vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices. Continue layering the pudding, wafer cookies and banana slices until you reach the top, ending with a final layer of banana pudding.

Refrigerate for at least 3 hours, or up to overnight.

Sweeten the remaining whipped cream: Add sugar to whipped cream, stirring to combine. Just before serving, dollop on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

– Candace Braun Davison for Delish
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Best Ever Banana Bread


Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.
yield: 10 Servings

Ingredients

4 large very ripe bananas
1/2 cup unsalted butter
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup buttermilk, room temperature
2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Instructions

Preheat your oven to 350F.

Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.

While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.

Lightly grease and flour a 9×5-inch loaf pan. Set aside.

In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.

In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.

Transfer the batter to the prepared pan and bake at 350F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Make Ahead Tip

The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Notes

Cup measurements are not given for the bananas because they are roasted in their skin. There’s no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.

Place the roasted banana in the refrigerator to speed up the cooling process.

Greek yogurt or sour cream can be used in place of buttermilk.

Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.

– Jen Sobjack
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Apple Red Cabbage


Servings: 8

Ingredients

4 tablespoons butter
1/2 cup thick-cut bacon, diced
1/2 cup diced onion
2 cups chicken broth
1/2 cup red wine, or to taste
1 large apple, peeled and sliced
2 tablespoons apple cider vinegar, or to taste
2 teaspoons white sugar, or to taste
4 whole cloves
3 bay leaves
1/4 teaspoon ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
salt and ground pepper to taste
2 1/4 pounds shredded red cabbage

Directions

Melt butter in a stockpot over medium-high heat. Stir in bacon and cook until just beginning to crisp, 4 to 6 minutes. Add onions; cook and stir until onions are lightly browned and translucent, 6 to 8 minutes.

Stir in chicken broth, red wine, apple slices, and apple cider vinegar; bring to a boil. Stir in sugar, cloves, bay leaves, nutmeg, cinnamon, salt, and black pepper. Stir in red cabbage; cover, reduce heat to low, and simmer until cabbage is soft and cooked through, 30 to 45 minutes.

Cook’s Note:

Some foods taste better the second day, once the flavors are more settled. You can cook this cabbage over two days. The day before you want to serve the cabbage, prepare it according to the recipe, cool it to room temperature, then refrigerate overnight. The next day, reheat the cabbage over medium heat and thicken the liquid with 1 to 2 tablespoons of corn- or potato starch. Serve hot.

– Allrecipes
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Deep-Dish Dried-Apple and Cranberry Pie


12 Servings
Try a new kind of apple pie this year: This one contains the dried fruit, which offers deep flavor and a pleasant chew. Tart cranberries, cooked until just bursting, lend extra dimension, and the slightly crackly brown-sugar-and-oats topping complements an easy press-in crust. Source: Martha Stewart Living, November 2015

Ingredients

Crust

2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons coarse salt
1 tablespoon granulated sugar
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch pieces
1 tablespoon apple-cider vinegar, preferably unfiltered
2 to 4 tablespoons ice water

Filling

10 ounces dried apple rings (about 6 cups)
4 cups apple cider, preferably unfiltered
1/2 cup packed light-brown sugar
1 cinnamon stick
1/4 teaspoon coarse salt
12 ounces fresh or thawed frozen cranberries
3 tablespoons all-purpose flour
1/3 cup granulated sugar

Crumb Topping

1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light-brown sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, room temperature

Directions

Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together vinegar and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with more water, 1 tablespoon at a time, and pulse a few more times.) Transfer dough to a piece of plastic wrap, cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.

Roll out dough to a 13-inch round on a lightly floured work surface. Press into bottom and up sides of a 9-inch springform pan. Trim dough flush with rim, using excess to patch any cracks or holes in crust. Refrigerate until firm, at least 30 minutes and up to 1 day.

Filling: Meanwhile, bring apples, cider, brown sugar, cinnamon, and salt to a boil in a large saucepan. Cover, reduce heat to medium, and boil, stirring occasionally, until apples are tender, 12 to 15 minutes. Stir in cranberries and boil, uncovered, just until cranberries begin to burst, 3 to 4 minutes.

Drain, reserving liquid. Transfer apple mixture to a bowl; discard cinnamon stick. Return liquid to pan; boil until reduced to 2/3 cup, 8 to 10 minutes. Toss with apple mixture. Let cool completely, then stir in flour and granulated sugar.

Crumb topping: Combine flour, oats, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.

Preheat oven to 375 degrees. Place piecrust on a foil-lined rimmed baking sheet. Pour filling into crust. Break up topping into large pieces and sprinkle over filling. Bake until bubbly and crust is golden brown, 1 hour to 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.)

Let cool completely on a wire rack before removing sides of pan; serve.
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Poached-Pear Frangipane Tart


Serves 8 to 10
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect. Source: Martha Stewart Living, November 2018

Ingredients

Pears

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves

Pie

1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee (below)
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Directions

Pears: Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.

Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.

Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.

Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.

Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)

Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.

Cook’s Notes:

To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure.

The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast — dark-red exteriors, beige interiors — use pears poached the day of baking.)
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Test Kitchen’s Favorite Pate Brisee

Yield: Enough for one 9-inch double-crust pie, or one 10 1/2-by-15 1/4-inch single-crust slab pie

Ingredients

2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 tablespoon sugar
2 sticks cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water

Directions

Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

Note: To avoid creating water pockets in your brisee (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.
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Pear Crisp


6 Servings
Choose Bosc pears that are ripe but still a little firm for the filling of this oat-almond crisp — they’ll stand up well to baking.

Ingredients

Crisp Topping

3/4 cup rolled oats
1/2 cup light brown sugar
1/2 cup sliced almonds
3 tablespoons unbleached all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

Filling

6 Bosc pears (about 2 1/2 pounds)
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
1 1/2 teaspoons freshly grated ginger
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt

Vanilla ice cream, for serving

Directions

Preheat oven to 400 degrees with rack in center.

Crisp topping: Stir together oats, sugar, almonds, flour, and salt. Add butter and mix with hands until small clumps form and dry mixture is coated in butter. Cover with plastic and refrigerate.

Filling: Peel, halve, and core pears, then slice into 1/2-inch-thick pieces. Add to a large bowl and toss with lime juice as you work to prevent pears from browning. Toss with sugar, ginger, flour, and salt. Transfer to a 2-quart baking dish. Remove crisp topping from refrigerator and break into small pieces. Scatter evenly over the top. Transfer to oven and bake until bubbly, 50 to 60 minutes (tent top with foil if browning too quickly). Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream. Crisp is best eaten the day it’s made, but can be stored, covered, for up to 3 days in the refrigerator.
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Apple-Raisin Pandowdy


8 Servings
A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that’s closely related to a pie — without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice. Source: Martha Stewart Living, August 2005

Ingredients

3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into 1/2-inch-thick wedges
1 cup golden raisins
1/4 cup plus 2 tablespoons packed dark-brown sugar
2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of ground cardamom
Pinch of ground allspice
Pinch of salt
2 tablespoons unsalted butter, cut into small pieces
Toasted-Pecan Dough
Heavy cream, for brushing
Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.

Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.

Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
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