Pie and Pastry Bible (163 page)

If the water bath process is eliminated, be sure to store the conserve in a cool dry area away from light, as there are no preservatives in it to prevent mold from forming. (If mold does form, scrape it off and reboil the conserve.) The conserve takes 2 days in the jar to thicken.

TIP

The conserve can be prepared using frozen raspberries without added sugar. Allow them to defrost in a colander, reserving the juice. Add the juice to the sugar syrup and proceed as with fresh berries. The flavor will be indistinguishable from conserve prepared with fresh berries.

STORE

This conserve can be stored for as long as 4 years. The flavor does not deteriorate, but after 2 years the color deepens and is less bright. A cool area such as a wine cellar is ideal.

NOTES

Half-pint jars can hold only 7 fluid ounces because of the
-inch head space required on top. You will have a bonus of about ½ cup conserve left. Refrigerated, it will keep for 2 weeks.

For an excellent-quality seedless raspberry preserve from Columbia Empire Farms, see page 676.

UNDERSTANDING

Formula: 1 pound berries/5 ounces sugar/3 ounces water

A large unlined copper pot is traditional for jam making because the faster the berries and syrup cook, the better the flavor and jelling. Be sure to use a pot with a large diameter to speed evaporation of the syrup.

Raspberries are very fragile and washing them causes them to break down faster.

FRESHLY GRATED COCONUT

F
reshly grated coconut is a fabulous topping for pies, worlds apart from the sweetened canned or packaged varieties. A medium coconut, weighing about 1½ pounds/680 grams, will yield about 4 cups (10.5 ounces/300 grams) of finely grated coconut.

To open the coconut, with an ice pick or nail and hammer, pierce the three holes at one end of the coconut. Drain the liquid and reserve it, if desired, for another use. Wrap the coconut with a towel to keep the shell from flying about and use a hammer to crack open the shell. Separate the coconut meat from the shell and use a vegetable parer to remove the brown skin. With the fine shredding disc of a food processor or grater, grate the coconut meat. (Or use the special coconut grater described on page 661.)

To toast coconut:
Spread the grated meat on a baking sheet in a single layer and bake in a preheated 350°F. oven for about 10 minutes or until light brown.

STORE

Airtight, refrigerated, up to 1 week; frozen, up to 1 year.

STREUSEL TOPPING

(STROIsel)

T
his sweet pastry is a crumb topping. Because it does not require rolling, it needs no liquid and can support a higher amount of butter and sugar than the standard sweet pastry. These qualities conspire to make it exceptionally tender.

MAKES: 3 cups/16.5 OUNCES/471 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
light brown sugar	cup, packed	2.5 ounces	72 grams
granulated sugar	2 tablespoons	1 ounces	25 grams
walnut or pecan halves	1 cup	3.5 ounces	25 grams
ground cinnamon	1½ teaspoons	•	•
bleached all-purpose	1 cup (dip and sweep method)	5 ounces	142 grams
unsalted butter, melted	8 tablespoons	4 ounces	113 grams
pure vanilla extract	1½ teaspoons	•	6 grams
salt	teaspoon	•	•

FOR A 9-INCH PIE MAKES 1 CUP/5.6 OUNCES/160 GRAMS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
Light brown sugar	cup, packed	0.75 ounces	72 grams
granulated sugar	2 tablespoons	1 ounces	25 grams
walnut or pecan halves	cup	approx. 1.25 ounces	33 grams
ground cinnamon	½ teaspoons	•	•
bleached all-purpose flour	cup (dip and sweep method)	1.6 ounces	47 grams
unsalted butter, melted	3 tablespoons	1.5 ounces	42 grams
pure vanilla extract	½ teaspoons	•	•
salt	a pinch	•	•

In a food processor fitted with the metal blade, pulse together the sugars, nuts, and cinnamon until the nuts are coarsely chopped (about 20 times). Add the
flour, butter, vanilla, and salt and pulse until the mixture is coarse and crumbly. Empty it into a small bowl and, with your fingertips, lightly pinch it together to form clumps about ½ inch in size.

STORE

Room temperature, up to 1 day; refrigerated, up to 1 week; frozen, up to 3 months. Allow it to come to room temperature before using.

UNDERSTANDING

A high oven temperature (400°F.) is desirable to set the streusel and keep it from being greasy. The Streusel bakes in 15 to 20 minutes, at which point it is golden brown; longer, and it will become bitter. It is, therefore, best to apply it during the last 15 to 20 minutes of baking.

SUGAR-GLAZED NUTS

T
his simple technique for crisping nuts also adds a slight touch of sweetness. It makes them ideal for use as a garnish.

OVEN TEMPERATURE: 350°F. • BAKING TIME: 25 TO 30 MINUTES MAKES: ABOUT 2 CUPS
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
To remove the skins from hazelnuts, see page 642b.
Sugar	cup	2.3 ounces	66 grams
water	½ liquid cup	approx. 4 ounces	118 grams
corn syrup	2 tablespoons	approx. 1.5 ounces	41 grams
nuts without skin, such as pecans, walnuts, macadamias, or hazelnuts	approx. 2 cups 8 ounces	227 grams
unsalted butter, softened	1 tablespoon	0.5 ounce	14 grams