Fruit | Saveur

Paper Plane

Courtesy Tenmile Distillery — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Based on a cocktail popular in Prohibition-era gin joints, the Paper Plane belongs to the family of corpse revivers, created in the 19th century as hangover cures. This whisky-based version was first developed by bartender Sasha Petraske for The Violet Hour, a new-wave speakeasy in Chicago’s Wicker Park neighborhood.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 1

Time: 5 minutes

¾ oz. Amaro Nonino Quintessentia
¾ oz. Faccia Brutto aperitivo
¾ oz. fresh lemon juice
¾ oz. Little Rest whisky

Instructions

To a cocktail shaker, add the Amaro, aperitivo, lemon juice, whisky, and enough ice to fill it about halfway. Shake well, strain into a coupe glass, and serve immediately.

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Clover Club Cocktail

Courtesy Tenmile Distillery — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

Named for a turn-of-the-century men’s club in Philadelphia, this frothy gin sipper belongs to the pre-Prohibition era of classic cocktails, but has lately been revived on craft bar menus. An earlier recipe appeared in Jack’s Manual (1908), by a bartender famed for his “fancy mixed drinks.” A cousin of the Pink Lady, it needs to be dry shaken to emulsify the egg white, and the addition of raspberry syrup—Monin is a reliable ready-made brand—creates a delicate blush for a summery refreshment.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 1

Time: 5 minutes

2 oz. Listening Rock gin
½ oz. fresh lemon juice
½ oz. raspberry simple syrup
1 large egg white
Raspberries, for garnish

Instructions

To an empty cocktail shaker, add the gin, lemon juice, raspberry simple syrup, and egg white; shake well. Add enough ice cubes to fill the shaker about halfway, and shake well again. Strain into a coupe or Nick & Nora glass, garnish with a few raspberries, and serve immediately.

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Apricot Soufflé

SAVEUR Editors — Mon, 18 Mar 2019 22:35:40 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This exceptional apricot soufflé recipe comes to us from Café Jacqueline in San Francisco, a cozy bistro that serves homestyle French fare in a chandeliered dining room. Of proprietor Jacqueline Margulis’s many delectable soufflés, this is our favorite, especially come late spring and summer, when fresh apricots are in season. The soufflé will begin to fall the moment it’s pulled from the oven, but any change in appearance won’t affect the taste.

Yield: 4

Time: 45 minutes

Unsalted butter, for greasing
¾ cup heavy cream
¼ cup sugar, plus more for dusting
2¼ tsp. all-purpose flour
5 large fresh apricots, 4 coarsely chopped, 1 thinly sliced
1 tsp. kirsch
4 large room-temperature eggs, separated
⅛ tsp. cream of tartar
Confectioners sugar, for dusting

Instructions

Preheat the oven to 450°F. Position a rack low enough in the oven to allow the soufflé room to rise as much as 2 inches above the rim. Butter a 6½-inch-diameter soufflé dish, then dust with sugar, tapping out any excess.
To a medium pot over medium heat, add the cream, sugar, flour, and chopped apricots. Bring to a simmer and cook, whisking, until thick, about 3 minutes. Remove from the heat and whisk in the kirsch. One at a time, whisk in the egg yolks. Spread ¼ cup of the apricot mixture evenly on the bottom of the soufflé dish; set aside the rest.
Using a stand or handheld mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Using a silicone spatula, gently fold about one third of the egg whites into the remaining apricot mixture. Repeat, folding in the remaining whites in two batches. (Do not over-mix.) Scrape into the soufflé dish.
Bake until puffed and browned (but still slightly jiggly), 12–15 minutes. Dust generously with confectioners sugar and fan the sliced apricot on top. Serve immediately.

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Soy Pickled Tomatoes with Silken Tofu

Hetty McKinnon — Tue, 11 Jul 2023 20:43:31 +0000

Photography by Hetty Lui McKinnon

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

When the days are hot and the cherry tomatoes prolific, there’s no reason to turn on the oven or stove. Instead, gather the juiciest specimens from the farmers market and make this luscious, satisfying dish adapted from author Hetty McKinnon’s newest cookbook, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds. Silken tofu is the perfect vehicle for juicy tomatoes that have been luxuriating in a garlicky bath of soy sauce and vinegar and spiced up with chile oil. Best of all it’s delicious served cold from the refrigerator, topped with a handful of fresh herbs. It’s delicious on it’s own, or served with rice. — Ellen Fort

Yield: 4

Time: 20 minutes

Ingredients

For the pickled tomatoes:

12 oz. cherry or grape tomatoes, halved
2 Tbsp. soy sauce or tamari
1 Tbsp. black or rice vinegar
1 Tbsp. chile oil
1 Tbsp. toasted sesame oil
½ tsp. sugar
1 garlic clove, finely grated

For the tofu:

2 lb. cold silken tofu, drained and patted dry on all sides with paper towels
1 Tbsp. white sesame seeds, toasted
4 shiso leaves, thinly sliced (optional)
2 scallions, tops and bottoms trimmed, thinly sliced
Cilantro leaves, for garnish

Instructions

Make the pickled tomatoes: In a medium bowl, stir together all the ingredients and set aside to marinate for 10–20 minutes. (Alternatively, cover and refrigerate for up to 12 hours; bring to room temperature before using.)
Meanwhile, make the tofu: Place the tofu onto a platter. Without cutting through to the bottom, slice the tofu in a crosshatch pattern at 1-inch intervals (this will help the sauce penetrate).
To serve, spoon the reserved tomatoes and their sauce over the tofu, then scatter with the scallion, cilantro, shiso (if using), and sesame seeds.

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Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

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Sour Cherry Crumble

Stacy Adimando — Mon, 10 Jun 2019 13:03:47 +0000

Photography by Brian Klutch

Whether you call it a crisp or a crumble, this easy recipe from Stacy Adimando requires just a baking dish and a few bowls. Delicious right after it cools, sour cherry crumble is arguably even better the next day for breakfast. Using natural cane sugar—which is less refined and slightly coarser—helps keep it from being overly sweet.

Featured in: Sour Cherries Are Summer’s Greatest, Most Fleeting Gift.

Yield: 8

Time: 1 hour 45 minutes

Ingredients

For the crumb:

1 cup all-purpose flour
¹⁄₂ cup firmly packed light-brown sugar
2 Tbsp. natural cane sugar
¹⁄₂ tsp. ground cinnamon
¹⁄₂ tsp. kosher salt
9 Tbsp. (41/2 oz.) unsalted butter, cut into medium cubes

For filling and serving:

8 cups fresh sour cherries (about 2 lb. 12 oz.)
¼ cup tapioca flour (tapioca starch)
¹⁄₄ cup natural cane sugar
1 tsp. pure vanilla extract
Finely grated zest of ½ small lemon
1 pinch ground cinnamon
1 pinch kosher salt
Vanilla ice cream, for serving

Instructions

Make the crumb: In a large bowl, mix the flour, both sugars, the cinnamon, and salt. Add the butter and squeeze the mixture firmly and repeatedly with your fingers, scooping up the bits from the bottom of the bowl until the mixture feels moist and comes together in golf-ball-size crumbles. Cover the bowl with plastic wrap and refrigerate until firm, about 30 minutes.
When ready to bake, set a rack in the center of the oven and preheat to 350°F. Gently pit the cherries, recruiting help as needed, and transfer to a large bowl. Stir in the tapioca flour, sugar, vanilla, zest, cinnamon, and salt.
Quickly transfer the cherry mixture to a 10-inch ceramic baking dish or pie plate. Sprinkle the topping evenly on top to cover the cherries, crumbling it into smaller pieces as you go.
Bake on a foil-lined, rimmed baking sheet until the juices are thickened, syrupy, and bubbling slowly and the top is lightly golden, about 50 minutes. Remove to a wire rack and let cool completely (or nearly). Serve with vanilla ice cream.

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Strawberry Risotto

SAVEUR Editors — Mon, 18 Mar 2019 22:43:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

This unusual, pastel-pink strawberry risotto recipe is a great way to use up those out-of-season (or past-their-prime) berries kicking around your fruit drawer. The dish was a popular menu item at Italian restaurants in the 80s—and we’re all for its comeback.

Featured in “Can This Berry Be Saved?” by Warren Schultz.

Yield: 4

Time: 35 minutes

3 cups chicken stock, preferably homemade
1 cup strawberries, washed and hulled
2 Tbsp. unsalted butter
1 cup arborio rice
¼ cup dry white wine
¾ cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Instructions

In a small pot, bring the stock to a boil, then add the berries and boil for 30 seconds. Using a slotted spoon, transfer to a food processor or blender and purée; set aside. Turn off the heat.
To a large pot set over medium-low heat, add the butter. When it’s melted, add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the wine and cook until absorbed, about 4 minutes. Add ½ cup of the reserved stock and cook until absorbed, then continue with the remaining stock. (The total cook time should be about 25 minutes.)
Remove from the heat and stir in the purée and Parmigiano, then season with salt and black pepper to taste and serve immediately.

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Strawberry-Lillet Crush

Michellina Jones — Mon, 18 Mar 2019 22:50:28 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Muddled strawberries, fresh mint, and Lillet star in this refreshing, lightly sweet cocktail recipe, which former digital producer Michellina Jones considers the perfect drink for a muggy late summer day. She prefers using a navy strength gin (which has a minimum of 57.1% ABV) with a balanced, restrained flavor profile that won’t overwhelm the other ingredients, while ensuring the boozy flavor doesn’t get lost. Lillet refers to Bordeaux wine that’s been infused with aromatics and spices; the Blanc variety of the aperitif offers citrusy, floral notes with a dry finish. Here, the quintessential summer beverage, with its delicate sweetness, plays well with the gin and berries. Make your own syrup at home with our simple syrup recipe.

Yield: 1

Time: 5 minutes

6 mint leaves
3 strawberries, hulled, plus more for garnish
½ oz. simple syrup
2 oz. any navy strength gin, such as Plymouth
1 oz. Lillet Blanc
Crushed ice, for serving

Instructions

In a cocktail shaker, lightly muddle the mint, strawberries, and simple syrup.
Fill a glass with crushed ice. To the shaker, add the gin, Lillet Blanc, and enough ice cubes to fill it about halfway. Shake well, strain into the glass, garnish with strawberries, and serve immediately.

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Borůvkový Koláč (Blueberry-Poppy Seed Squares)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:07 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Floral poppy seeds perfume tart fresh blueberries in the filling for borůvkový koláč, a traditional Czech dessert. The seeds must be ground to release their flavor; buy them pre-ground from Kalustyan’s, or grind whole seeds as finely as possible using a spice grinder, blender, meat grinder, or mortar and pestle. Poppy seeds turn rancid quickly, so buy them from a source with reliable turnover, then store whatever’s left in the freezer. When lining the pan with dough in step 1, it may be helpful to use the bottom of a water glass to press it into an even layer.

Featured in “Flower Power,” by Gabriella Gershenson.

Yield: 12

Time: 2 hours

20 Tbsp. softened unsalted butter, divided, plus more for greasing
1½ cups sugar, divided
3 cups all-purpose flour, divided, plus more for dusting
¾ tsp. kosher salt, divided
¼ tsp. vanilla extract
4 cups blueberries, fresh or frozen, divided
2 Tbsp. fresh lemon juice
½ tsp. ground cinnamon
1½ cups ground poppy seeds (see headnote)
½ cup heavy cream

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 9-by-13-inch metal baking pan. Using a stand or handheld mixer on medium-high speed, beat 16 tablespoons of the butter and ½ cup of the sugar until pale and fluffy, about 2 minutes. Add 2½ cups of the flour and ½ teaspoon of the salt and beat until just combined. Press the dough (see headnote) evenly into the bottom and halfway up the sides of the prepared pan. Chill for 20 minutes, then bake until lightly browned, about 20 minutes. Set aside to cool completely.
Meanwhile, make the streusel: In a small bowl, use a fork to combine ¼ cup of the sugar; the vanilla; and remaining butter, flour, and salt until coarse crumbs form.
In a medium pot set over medium-high heat, stir together 3 cups of the berries, the lemon juice, cinnamon, and remaining ¾ cup of sugar. Cook, stirring occasionally, until the berries burst, about 20 minutes. Remove from the heat and stir in the remaining berries. Set aside.
In a small bowl, stir together the poppy seeds and cream, then use a silicone spatula to spread evenly over the crust. Top with the blueberry mixture, spreading it to the edges, then sprinkle with the streusel. Bake until bubbly and lightly browned, about 40 minutes. Allow to cool completely before cutting into squares.

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Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

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