|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|
6 cups(21/4 pounds/ 1 kg) sweet cherries fresh or frozen but pits removed
2 tablespoons(30 grams) sugar
Juice of ½ lemon
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
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...|
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!!
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.