Serves: 4 people
Pie Dough Ingredients:
6 oz Butter
10 oz AP flour
1/8 tsp salt
1/8 tsp Baking powder
1 oz Water
½ oz Cider vinegar
4.5 oz Cream cheese
Pie Dough Procedure:
Dice the butter and freeze. Sift all the dry and freeze in a zip lock bag. Mix the vinegar and the water and freeze. Freeze cream cheese. In the robot-coupe pulse the flour. Add the cream cheese and pulse. Add the butter and pulse for 10 seconds. Add the water-vinegar mixture and pulse 15 seconds. Knead the rest by hand. Do not over mix.
Cherry Filling Ingredients:
1.6 oz IQF sour cherries
3.5 oz Cherry juice
1.3 oz Water
2 oz Water
1.1 oz Starch
5.5 oz Sugar
½ tsp Salt
Cherry Filling Procedure:
Strain the cherries. Mix the first water with the cherry juice and boil. Mix the second water with the starch. When boiling pull pot off the flame and add the starch. Whisk and place back on the stove on low flame. Add the sugar and the salt and boil. Fold in the cherries and let cool.
Almond Sorbet Ingredients:
½ qt Toasted almonds
1 c Sugar
1/2 qt Milk
½ sheet Silver gelatin
Almond Sorbet Procedure:
Boil almonds, sugar and milk. Steep for 30 minutes at room temperature. Burr mix and strain through chinois, then add in bloomed gelatin and cool. Freeze in ice cream maker.
Put It All Together:
Quickly roll dough until very thin, being careful not to allow it to get to warm, then chill. Spray molds with pam and form dough into them. Fill with cherries to top, then cover with lattice. Brush lattice with egg yolk and sprinkle with raw sugar. Bake at 350 degrees for 20 minutes, or until golden and bubbly. On the pick up, liberally scatter with pop rocks and top with powdered sugar. Quenelle almond sorbet on one side and serve.
Pie Dough Ingredients:
6 oz Butter
10 oz AP flour
1/8 tsp salt
1/8 tsp Baking powder
1 oz Water
½ oz Cider vinegar
4.5 oz Cream cheese
Pie Dough Procedure:
Dice the butter and freeze. Sift all the dry and freeze in a zip lock bag. Mix the vinegar and the water and freeze. Freeze cream cheese. In the robot-coupe pulse the flour. Add the cream cheese and pulse. Add the butter and pulse for 10 seconds. Add the water-vinegar mixture and pulse 15 seconds. Knead the rest by hand. Do not over mix.
Cherry Filling Ingredients:
1.6 oz IQF sour cherries
3.5 oz Cherry juice
1.3 oz Water
2 oz Water
1.1 oz Starch
5.5 oz Sugar
½ tsp Salt
Cherry Filling Procedure:
Strain the cherries. Mix the first water with the cherry juice and boil. Mix the second water with the starch. When boiling pull pot off the flame and add the starch. Whisk and place back on the stove on low flame. Add the sugar and the salt and boil. Fold in the cherries and let cool.
Almond Sorbet Ingredients:
½ qt Toasted almonds
1 c Sugar
1/2 qt Milk
½ sheet Silver gelatin
Almond Sorbet Procedure:
Boil almonds, sugar and milk. Steep for 30 minutes at room temperature. Burr mix and strain through chinois, then add in bloomed gelatin and cool. Freeze in ice cream maker.
Put It All Together:
Quickly roll dough until very thin, being careful not to allow it to get to warm, then chill. Spray molds with pam and form dough into them. Fill with cherries to top, then cover with lattice. Brush lattice with egg yolk and sprinkle with raw sugar. Bake at 350 degrees for 20 minutes, or until golden and bubbly. On the pick up, liberally scatter with pop rocks and top with powdered sugar. Quenelle almond sorbet on one side and serve.
Type: Authentic Recipe
Author: J&G Steakhouse
Restaurant: J&G Steakhouse, Washington, DC, USA
Source: http://www.arizonafoothillsmagazine.com/dining.html?start=63