- Cook the Book: Recipes from an Italian Summer:, redherring, raindogs, Jbout, arugulove, and ChefCarCar.
- Cook the Book: Seasonal Fruit Desserts: wrain, riddle, princesskaren, nichole, and rebcres.
'Seasonal Fruit Desserts' on Serious Eats
The Tangelo-Tangerine Puddings from Seasonal Fruit Desserts by Deborah Madison have a lot of good things going for them. First off they're a gorgeous, vibrant shade of orange that brings to mind all sorts of happy things (sunshine, sherbet). Secondly, they are the perfect summer dessert—less than five minutes of heat on the stovetop then a chill in the fridge means you won't suffer from the dreaded summer kitchen sweats. And lastly, they are dairy-free, gluten-free, and even vegan if you opt to sweeten them with agave instead of sugar or honey.
These two rhubarb purées from Seasonal Fruit Desserts exemplify the lovely simplicity of Deborah Madison's approach to desert-making. Just a few stalks of rhubarb, a cup of sugar, a pinch of salt, and some citrus are simmered together to create a two uniquely flavored, versatile purées that can be used as a topping for ice cream, a drizzle over pound cake, or when reduced further, a filling for a simple tart.
Adapted from Seasonal Fruit Desserts by Deborah Madison, this Austere Berry Tart was inspired by Lindsey Shere, Madison's pastry mentor. Shere taught Madison about minimalism when it comes to desserts, and this theme runs throughout Seasonal Fruit Desserts. In this recipe, there's no need for a glaze or pastry cream, just perfectly sweet berries in a crisp buttery crust.
Deborah Madison is a champion of seasonal eating and the recipes in Seasonal Fruit Desserts prove that. Instead of being concerned with baking precious, pretty desserts, Madison relies on fruit at the height of its season to make these recipes work. For the next four weeks we'll be sharing a dessert a week from Seasonal Fruit Desserts using seasonal fruit that's minimally altered and doesn't require any sort of pastry chef-worthy skills. Enter to win a copy here.