The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [254]
3. Drop 8 large dollops of batter on top of the berry mixture using 2 spoons, spacing them evenly. Sprinkle the dumplings with the cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until the dumplings are cooked through and the juices are bubbling, about 15 minutes. Serve warm, drizzled with cream.
apple-raisin pandowdy
SERVES 8
3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into ½-inch-thick wedges
1 cup golden raisins
¼ cup plus 2 tablespoons packed dark brown sugar
2 tablespoons all-purpose flour, plus more for the 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 (recipe follows)
Heavy cream, for brushing
Sanding sugar, for sprinkling
1. Preheat the oven to 375°F. Toss together the 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 the top with butter; set aside.
2. Transfer the dough to a lightly floured work surface. Roll out to an 11-inch round about 1/8 inch thick. Carefully place the dough on top of the apple mixture. Fold the edge under itself, crimping if desired. Chill in the freezer until firm, about 15 minutes.
3. Brush the dough with cream, and sprinkle with sanding sugar. Bake until the crust is set and beginning to brown, about 45 minutes. Remove from the oven; gently push some of the crust into the filling using a spoon. Bake until the crust is golden brown and crisp and the juices are bubbling, 25 to 35 minutes more. If the crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.
toasted pecan dough
MAKES ENOUGH FOR 1 PANDOWDY
¼ cup pecans
1 cup all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1. Preheat the oven to 350°F. Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely. Coarsely grind the pecans in a food processor. Add the flour, sugar, and salt; process until combined.
2. Add the butter; process until the mixture resembles coarse meal, about 10 seconds. With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
3. Turn out the dough onto a piece of plastic wrap. Shape into a disk; wrap in plastic. Refrigerate at least 1 hour or up to 1 day before using.
lemon crêpes
MAKES ABOUT 18; SERVES 6
The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.
6 tablespoons unsalted butter, cut into small pieces, plus about 1 tablespoon, melted, for the pan
¾ cup plus 2 tablespoons all-purpose flour
¼ cup sugar
¼ teaspoon salt
1¼ cups milk (not skim)
¼ teaspoon pure vanilla extract
3 large eggs
Lemon-Caramel Sauce (recipe follows)
Candied Lemon Slices (recipe follows)
1. Bring 2 tablespoons water to a boil in a small saucepan. Reduce heat; add 6 tablespoons butter, a little at a time, whisking until the butter is completely melted.
2. Whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together the milk, vanilla, and eggs. Gradually add the milk mixture to the flour mixture, whisking until smooth. Whisk in the butter mixture. Pour the batter through a fine sieve into a bowl; discard lumps. Transfer the batter to an airtight container; refrigerate at least 2 hours (or overnight).
3. Preheat the oven to 200°F. Lightly coat a 6- to 7-inch crêpe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove the pan from the heat; pour 2 to 3 tablespoons batter (depending on size of pan) in the center.