Yesterday, due to a copyright issues, I was worry about copying recipe from someone's book and then publish it on my own blog. Some people said that people have been blogging from books and it wouldn't be any problem as long as we mention the source of the recipe. But still, I feel awkward doing this copy and paste thing from the book to my blog. On the other side, I got a brilliant insight from V, she gave me good examples, you can read here and here. *thanks V :)*
And then my dearest friend Sefa suggested me to ask David *thanks Fa, what a smart idea, why I didn't think about it before? (d'oohh) Why not e-mailing the author himself? * Well, it's fair enough. So, I decided to e-mail David Lebovitz himself to tell about my anxiety of using and copying the recipe from his book Ripe For Dessert and then ask him, what if I publish it on my blog.
And you know what?? He's such a very nice and generous man. He replied my e-mail so quickly, less than 2 hours I guess :). Here's his answer :
Thanks for your message. You're welcome to use a recipe, the general consensus is to use the words "adapted from Ripe For Dessert". So glad you like the book.... happy baking!
Now, nothing to worried about. I supposed he doesn't mind at all. I think this is the fairest way to me, asking for permission to the author.
Here's the recipe, adapted from the book "Ripe For Dessert" by David Lebovitz :
Nectarine and Blueberry Cobbler with Big Fluffy Biscuits
The Fruit Filling :
7 medium or 9 small nectarines
6 tbsp sugar
2 tsp fresh lemon juice
2 tsp flour
1 tsp vanilla extract
One 6 ounces basket of blubberies
(dita-I used cherries instead of nectarines and bluberries)
The Biscuits :
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp sugar plus more for sprinkling
4 tbsp (1/2 stick) unsalted butter, frozen
2/3 cup buttermilk
1 large egg yolk
1 tsp milk
1. Position the oven rack in the center of the oven and pre-heat the oven to 375˙.
2. To make the fruit filling : Cut the nectarines in half, remove the pits (dita-I did the same for the cherries) and cut the fruit into 1/2 inch slices. In a large, deep mixing bowl, toss the nectarines together with the sugar, lemon juice, flour, vanilla and blueberries.
3. Transfer the fruit mixture to a 2-quart baking dish and bake in the oven for 40 minutes (dita-30 min), stirring once during baking. (David recommended putting a layer of aluminium foil on the rack under the baking dish to catch any juices that may bubble over). Remove the baking dish from the oven.
4. To make biscuits : Mix together the flour, baking powder, baking soda, salt and 2 tsp sugar. Using the largest holes on a box grater, grate the frozen butter into the flour mixture. Stir in the buttermilk until the dry ingredients are just moistened. Spoon the biscuit batter over the nectarines in 6 roughly equal mounds.
5. Mix the egg yolk with the milk and dab the top of each mound liberally with the egg wash. Sprinkle with a nice dusting of sugar and pop the cobbler back into the oven for 20-25 minutes, until the biscuits are browned.
Serving : Serve the cobbler warm with vanilla ice cream or a pitcher of very cold heavy cream.
Related Link :
1. Cherry Cobbler with Big Fluffly Biscuits
2. Cherry Clafoutis