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help name that pastry......please

post #1 of 13
5/22/07 at 5:49am
Thread Starter 
ramekin with rhubarb/strawberry goo and a puff crust on top.....
not a pie, not a cobbler, not a crisp, not a tart.....what am it?
This has got to be the hardest part of the job for me, I can make up this shtuff but naming some creation is difficult....how many Julie's surprises can be on a buffet?!!!
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post #2 of 13
5/22/07 at 5:58am
de-constructed pie/tart:bounce:
upside down pie/tart
Crisp topped strawberry rhubarb pudding
Strawberry Rhubarb Puff
Inside out pie/tart
Rustic Strawberry Rhubarb pie/tart
Old Fashion Rustic Strawberry Rhubarb pie/tart
Hand Made Olde Tyme Pie

anything click???
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post #3 of 13
5/22/07 at 10:45am

re

not to make light ,but if you have strawberry/rhubarb goo in the middle you've over-cooked the rhubarb, to me. if it was inspired by you, or made for someone special put the name of that person or place at the end as-in strawberry rhubarb rockafeller, or strawberry/rhubarb check this out interesting Chinese Recipe Name Origins
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post #4 of 13
5/22/07 at 11:00am
It's my opinion that anything that has a pastry crust (brisee, sucree, puff, etc) above or below can technically be called a tart or pie in most cases (think tarte tatin).

One of my favourite Chinese dish names is "Buddha Jumps over the Wall". Guess what it is?
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post #5 of 13
5/22/07 at 3:28pm
I vote for "Strawberry Rhubarb Puff"
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post #6 of 13
5/23/07 at 1:25am
I vote "goo-barb pie":eek::D

or

"crusty rhu-berry":lol::eek: (pronounced rooberry)

or..............do you need anymore suggestions?
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post #7 of 13
5/23/07 at 10:29pm
Brilliant! I vote for that one!:p

or you could call it a a Strawberry-Rhubarb Notta. "Notta", as in,
"not a" pie, "not a" tart, "not a" cobbler, "not a" crisp...........:lips:
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post #8 of 13
5/23/07 at 11:05pm

Amazing link!!

Chinese Recipe Name Origins[/quote]
Thanks much
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post #9 of 13
5/24/07 at 8:30am
Thread Starter 
puff it is.....
thanks for the laughs. guess I'm just too literal, few things gaul me more than in correct technical names.....cashew confit makes me cringe...like running fingernails down a chalkboard.
A friend called during this response and said call it strawberry ruckle....huh? he said like strawberry buckle....nope.

I'm pretty fussy about not overcooking fruit....so overcooked rhubarb is not an issue.
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post #10 of 13
5/24/07 at 2:58pm
Do you have a picture of it?
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post #11 of 13
5/24/07 at 4:28pm
Thread Starter 
no pix, just imagine a ramekin with pick chunky goo and a brown puffed coarse sugar glazed crust. pretty....and tasty too!
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post #12 of 13
5/25/07 at 4:35am
I got a visual in my head but some times seeing helps to name it.

its sounds really good BTW
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post #13 of 13
5/25/07 at 9:55am
almost forgot, how about calling it a napoleon?

:roll:

or put it into a martini glass and call it a martini????


:rolleyes:


havefun serving the puff.
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