Preheat oven to 450*F. In a large bowl, add the milk, eggs, and 1 tbsp melted unsalted butter with a whisk until combined. Add the flour, salt, zest and juice, whisking until slightly frothy.

Transfer to the fridge and chill for at least 4 hours, preferably overnight.. 4. Make the Topping. In a small saucepan over low heat, combine the cherry halves and preserves.Cook for 5–7 minutes ...

Work the mixture until you obtain a rather firm, smooth, and homogeneous dough (4). Form a ball (5), cover it with an overturned bowl and let it rest at room temperature for 30 minutes.

Zest and juice of 1 lemon. 1/4 teaspoon apple cider vinegar. 1 teaspoon pure vanilla extract. 1 teaspoon salt. For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing ...

Ingredients 1 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1/3 cup sugar, plus more for sprinkling 1 tbsp baking powder 1 tsp salt 1/4 cup (4 tbsp) butter, cold 1 cup dried cherries 1 egg 1/2 ...

Cut 1 lemon half into 1/4-inch-thick slices. Squeeze remaining lemon half to equal 1 tablespoon juice; set juice aside, and discard squeezed lemon half. Smash 6 garlic cloves.

Zest and juice of 1 lemon. 1/4 teaspoon apple cider vinegar. 1 teaspoon pure vanilla extract. 1 teaspoon salt. For the cherry compote: 2 cups (300 g) pitted red or black cherries, such as Bing ...