Summer Entertaining 2000: Race Courses


  Summer-Berry-and-Hazelnut Crumble

The Chef
WYLIE DUFRESNE of 71 Clinton Fresh Food

Servings
Serves six.

Ingredients
2 pounds mixed blueberries, raspberries, and blackberries, cleaned and picked over
1/2 cup butter, diced and chilled, plus extra for coating the baking dish
1 cup sugar
Zest and juice of 1 lemon
1 cup flour
1 cup hazelnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Cooking Instructions
Preheat the oven to 425 degrees. Butter a 1 and 1/2-quart shallow baking dish. Add the berries, 1/2 cup of the sugar, and lemon zest and juice, and toss together.

Place the flour, remaining sugar, nuts, and spices in a food processor. Blend until the mixture resembles fine bread crumbs. Add the diced butter, and pulse until mixture forms large crumbs; do not overprocess. Scatter the topping over the fruit, pressing it in lightly.

Bake until the crumble is golden brown, about 30 minutes. Cool briefly. Serve with crème fraîche flavored with hazelnut oil, or with hazelnut ice cream.

Recommended Wines
Rosenblum Cellars Sonoma County Late-Harvest Zinfandel 1995







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit