TABLE OF CONTENTS
INTRODUCTION
PART 1. “Baker’s Toolkit”.
1. BREADS
2. BATTERS
3. CRACKERS
4. CRUSTS
5. DOUGHS
6. CAKES
7. COOKIES
8. CRUNCHY STUFF + TOPPINGS
9. CREAMY STUFF
10. CURDS
11. FROZEN STUFF
12. MERINGUE
13. PIE FILLING
14. PUDDINGS
15. SYRUPS
16. PICKLE LIQUIDS
PART 2. “Fruits and How I Prepare Them”.
1. APPLES______ producer profile: agatha achindu RAW savory: apple “salad” sweet: peanut butter apple stacks ROASTED savory: aa++ salad sweet: apple butterscotch pudding w/candied nuts POACHED savory: roast chicken w/rosemary-poached apples sweet: chilled poached apples + almond cookies STEWED savory: snow melt stew sweet: apple crepe cake w/sherry custard BAKED savory: one-pan sunday roast sweet: apples in pajamas PRESERVED.
2. APRICOTS______ RAW savory: shattering cheese + apricot salad sweet: apricots, rosemary sabayon + almond brutti ma buoni GRILLED savory: grilled chicken w/apricots, red onion + basil sweet: brittle-topped grilled apricots ROASTED savory: leg of lamb w/apricot bulgur, herbs + toum sweet: torrijas caramelizadas w/apricots POACHED savory: ginger-poached apricots over salmon, choi + chili oil sweet: rosé-poached apricots + earl grey semifreddo BAKED savory: apricot grilled cheese sandwich sweet: burnt apricot tarts PRESERVED.
3. BLUEBERRIES______ RAW savory: salad of oat groats, blueberries, chicories + buttermilk sweet: blueberry puffies BAKED savory: roast chicken over blueberries, cornbread + lemon sweet: blueberry spelt muffins ROASTED savory: venison (or lamb) w/parsnips + blueberry sauce sweet: blueberries + griddled cake PRESERVED.
4. CHERRIES______ producer profile: nikki rothwell RAW savory: brined cherries + salty snacks sweet: chocolate pudding w/coffee-soaked black cherries BAKED savory: cherry baked brie w/seedy crackers sweet: cherry pie GRILLED/ROASTED savory: buttermilk pork tenderloin + grilled cherry salad sweet: tart cherry syllabub + smashed almond brutti ma buoni PRESERVED.
5. DRUPELET BERRIES: raspberries, blackberries + mulberries ______ RAW savory: roasted carrots with raspberries, beet cream, chili oil + cacao nibs sweet: lemon soufflé w/blackberries + olive oil ROASTED savory: chicken liver mousse, roasted raspberries + oatcakes sweet: coconut tapioca pudding w/roasted mulberries + lime BAKED savory: baked ricotta w/black pepper raspberries + a big salad sweet: raspberry surprise crème brûlée PRESERVED.
6. GRAPES______ producer profile: michael + peter laing RAW savory: butter lettuce, grape, fennel, walnut + buttermilk salad sweet: grape salad over lime sorbet ROASTED savory: pan-roasted parsnips w/grape sauce + pecans sweet: rice pudding w/sherry-roasted grapes BAKED savory: ham + butter sandwiches sweet: grape custard pie PRESERVED.
7. GROUND CHERRIES (a.k.a. cape gooseberries) ______ RAW savory: red cabbage salad w/ground cherries, cilantro, pepitas + lime sweet: ground cherry floats ROASTED savory: cashew cauliflower w/ground cherry glaze + toum sweet: basque cheesecake w/roasted ground cherries + rosemary STEWED savory: super grilled cheese sandwiches w/ground cherry chutney sweet: biscuits w/ground cherry butter PRESERVED.
8. MELONS______ RAW savory: melon, cucumber + chickpea salad sweet: cantaloupe sundaes w/black pepper + olive oil GRILLED savory: grilled melon w/tahini, chili oil + sesame seeds sweet: grilled melon w/grape sherbet + candied fennel seeds PRESERVED.
9. NECTARINES + PEACHES______ producer profile: abby schilling RAW savory: spicy, sweet, salty summer salad sweet: peaches + cream w/ginger thins GRILLED savory: grilled peach + ricotta toasts sweet: cream scones w/grilled nectarine + goat cheese sabayon BAKED savory: coconut milk shrimp w/jalapeño-peach cornbread sweet: peach-berry cobbler w/whipped sour cream PRESERVED.
10. PEARS______ RAW savory: chicory salad w/shaved pears, walnuts + pecorino sweet: sliced pears w/salted caramel + crumbles POACHED savory: red wine–poached pears w/goat cheese sabayon, pumpernickel + pine nuts sweet: chilled poached pears + pecan sandies BAKED savory: pear, bacon + onion tart sweet: ginger honey’ cake w/pears + whipped sour cream PRESERVED.
11. PLUMS______ RAW savory: buckwheat salad w/plums, cauliflower, mustard dressing + arugula sweet: maple pudding cake topped w/sugared plums STEWED savory: stewed plums atop oatcakes w/ricotta sweet: plums for breakfast: stewed plums over rice porridge + pine nuts ROASTED savory: ginger-plum-glazed ribs w/rye spaetzle + greens sweet: blintzes w/roasted plums + hazelnuts BAKED savory: plum cream–baked pork shoulder w/turnip mash sweet: rum-plum clafoutis PRESERVED.
12. QUINCE______ producer profile: gene garthe BAKED savory: midwinter pork bakes sweet: crumble-topped quince STEWED savory: quince + lamb tagine sweet: cream-stewed quince w/oatcakes POACHED savory: sunday at the pub sweet: oeufs à la coing PRESERVED.
13. RHUBARB______ RAW savory: poached salmon w/rhubarb salad + pine nut relish sweet: parsnip panna cotta w/rhubarb, orange + olive oil relish POACHED savory: pork chops w/rye spaetzle, white wine–poached rhubarb + spinach sweet: rhubarb cream puffs BAKED savory: rhubarb one-pan chicken w/kale + poppy seed salad sweet: rhubarb upside-down cake w/whipped cream + salty nuts PRESERVED.
14. STRAWBERRIES______ producer profile: rosalinda guillen RAW savory: beet carpaccio w/strawberries, flowers + candied fennel seed sweet: strawberry sundaes: vanilla ice cream, pulsed strawberries + meringue ROASTED savory: lamb chops w/buckwheat + black pepper strawberries sweet: dutch baby w/sherry vinegar strawberries PRESERVED.
15. TART ROUND FRUITS: cranberries, currants, gooseberries, lingonberries + autumn olive ______ RAW savory: roasted carrots w/lentils, spinach + cranberry relish sweet: eton mess STEWED savory: squash claws w/stewed currants sweet: gooseberry fool w/tortas de aceite BAKED savory: winter casserole sweet: january cake PRESERVED.
Here I presented: Abra Berens, “Pulp: A Practical Guide to Cooking with Fruit”, 2023. This cookbook contains both “sweet” and “savory” recipes.
COMMENTS.
Fruits are “seasonal produce” and BELOW is a chart of when in the year, the fruit is in season. Selecting the time of recipe use allows for maximum quality of fruit ingredients.
