These were supposed to be posted Friday (I know I know) they got lost in my email and I seriously had to do like eight searches to find them. Plus my anniversary was this weekend so cut me a little slack.
Remember folks, posting these in advance is a trial run. Make sure you post the correct recipe for the week it’s listed.
July 22nd
Amanda from Like Sprinkles on a Cupcake selected ….
Cherry Rhubarb Cobbler on page 415
July 29th
Michelle from Michelle in Colorado Springs selected …
Summer Fruit Galette on pages 366 – 367
Tuesdays with Dorie 
Those both sound amazing, so glad we get to use seasonal fruit, yum! Can’t wait to try them :)
i love the posting in advance!!!!! helps me plan – especially when going to the supermarket.. Thanks!
Those both sound wonderful! I think I’ll like knowing, it might provide more flexibility… in fact, I need to use up some extra fruit and might make the galette now.
Yes. I love, love all the fruit based recipes. I like the advanced posting a lot in the name of planning. It would take some of the excitment out of my Mondays though. :)
Oh, no local rhubarb anymore, the season ends, June 24th, so an all-cherry cobbler
I am kicking myself for not freezing any of my rhubarb- doh! I think I may be lucky and we might have one more batch. Hope it grows quick enough!
So happy about these selections! I’ve always wanted to make a galette, and I’ve got rhubarb in the freezer and a cherry tree in my backyard.
Mmmmm. I have rhubarb in the freezer! And I just made the galette. Do you think I could just repost the pictures? Nah! I’ll make it again. Yum!
Good idea…that helps with planning!
I’ve made so many cherry desserts lately (and I made a cherry rhubarb cobbler earlier this summer), so I am going to skip the cobbler.
I’ve never made a galette, though, so I am excited about that!
Kelly
Sounding My Barbaric Gulp!
http://www.barbaricgulp.com
I like knowing in advance – it helps me plan ahead. Great idea.
It is good to know in advance, especially during the holidays. I’m really looking forward to making these. :)
hee ehee i think i am the only one who is craving super rich chocolate cake or something!! i am so excited about chocolate pudding. :)
Actually I prefer to know on a weekly basis – I like surprises more!
This is great that we can have this to plan ahead since I am going on vacation soon. I’m going to have to skip the cobbler, but am really looking forward to the galette!
You have won my heart with your fruity picks. I love fruit desserts so much. I have a monster bag of rhubarb in the freezer and will start the hunt for the cherries, thanks!
if anyone makes this galette in advance…i’m interested to know how the “custard” part is…sounds a little weird, as it’s just a bunch of melted butter and an egg.
I am pleased to find the Cherry Rhubarb Cobbler recipe converted to metric units ;-)
I have an understanding or language problem. The cobbler recipe asks for ground ginger, means that dried or fresh ginger?
Ground means dried, but I bet a little fresh would work as well if you grated it finely. It would probably taste even better as long as you don’t overdo it. :)
Thanks!
Steph — last year I made a Cook’s Illustrated recipe for Baked Raspberry Tart http://www.cooksillustrated.com/recipe.asp?recipeids=2230 that had a somewhat similar “custard” that was mostly egg, sugar and butter. I thought it sounded strange, but it was delicious!
Its Winter where I live at the moment, so for the Summer fruit galette do you think its ok to substitute other fruits? Thanks.
Bria, I am sure any fruit you can find in wintertime would work. I have made a galette using canned apricots before and people always love it. It works in a pinch!
I blanched & froze rhubarb chunks this weekend. I read guidelines on freezing rhubarb that said you should increase the quantity you use in a recipe if using defrosted rhubarb. Does anyone know if this is good advice or not?
I just made my summer fruit galette last night….I was wondering about the custard myself, but it ended up being my favorite part of the dessert! It adds a wonderful, creamy vanilla flavor! This was really delicious – I ended up using only apricots and nectarines because the plums I had bought weren’t ANY good (boo!), but it was still delicious! You’ll be pleasantly surprised by the custard – I promise! :-)
barbara and amy– thanks for custard report…i’ll go ahead and use it since you two gave it thumbs up!
Just a stupid question: I did the custard thing and it tastes good, but make the galette look a bit … strange. I thought it would be yellow, but it wasn’t. Did I anything wrong?
BTW The galette tasted wonderful !
ulrike–i made mine today..i agree, .the custard is sort of a snotty looking color (i know that is a gross description), but tastes good.
I think snotty is the right description :-), it’s exactly like it looks. Glad I am not alone…
Regarding the Rhubarb cobbler: I have never eaten or baked with rhubarb… Any pitfalls or info that would be helpful?
I have some questions about rhubarb, too… I’m using fresh cherries, but frozen rhubarb. I assume that I should thaw the rhubarb before I make the cobbler? Is that correct?
i am not a rhubarb fan so i have to think of an alternate fruit (veggie?!) for this one.
I am still trying to see if I can find some rhubarb. I think my neighbor may have some in her freezer, maybe she’ll trade for some lettuce from our garden.
I don’t grow rhubarb or use it much myself, but here’s what I’ve learned from my neighbor: the leaves are poisonous (too much oxalic acid). Trim them off and discard, using just the stems. Most folks harvest rhubarb in the spring only, by summer the stems get tough and fibrous. Which is why I’m looking for frozen.
Here are my thoughts on substitutions: rhubarb is very tart, so perhaps substituting another tart fruit like sour cherries might work. Or you could just go off in a different direction altogether, omitting both cherries and rhubarb — peaches or nectarines would go really well with that ginger-biscuit topping.
Dorie says to peel the rhubarb, but in looking at sites on the internet on rhubarb, one says peeling is unnecessary. Any thoughts on that?
lynne–i don’t take a peeler to rhubard and shave off the outside like i would a carrot, but sometimes there are some strings (esp on fatter stalks), so i just take a pairing knife and remove those.
I made the cherry and rhubarb cobbler last night… to be honest I was expecting the worst because im not a fan of rhubarb at all. I didnt even know what a cobbler was either really (they aren’t very common in Australia I dont think). Anyway- I was so surprised! It was delicious! I cut the rhubarb smaller than Dorie recommended and it pretty much dissolved away (which was great for me since I dont like rhubarb). It just left a faint taste behind. Yum! Im making it again tonight.
Oh and is the top part of a cobbler meant to be a little cakey? Not 100% crunchy like a crumble?
Bria- I thought it was a little biscuity, the top was a little crunchy but not like a crumble (at least mine was like that anyways!)
Maybe I rolled the balls to big or didn’t bake it long enough because mine were cakey! Only crunchy on the outside.
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