Breadwinner

……………………………………………………. Baking our mark

Summer Fruit Crumble Bars July 21, 2012

It’s not 100 degrees any more. Which means I want to make something that isn’t an enormous green salad.

And I might have bought blueberries because they were on sale and I was making smoothies anyways. And then I might have gotten home and realized that I had SIX PINTS OF BLUEBERRIES but only two people to feed.

So, I made an incredible, simple dessert.

 

 

Fresh Fruit Crumble Bars (adapted from a few places)

1 cup white sugar
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 stick cold butter
1/2 cup Crisco
1 egg
Zest and juice of one lemon
1/2 cup sugar
4 tsp. cornstarch
4 cups fresh fruit (I did mostly blueberries, with some sliced strawberries and peaches in as well)

Stir together first three ingredients, then stir in the salt and lemon zest. Then blend in the egg, butter and Crisco using a fork or pastry cutter to create a crumbly dough. Take half of this mixture, and pat it down into a greased 9×12 baking dish to form a crust.

In a separate bowl, blend lemon juice, 1/2 cup sugar sugar and cornstarch. Add the fruit and gently toss to coat. Spread the fruit evenly over the crust, then crumble the remaining crust mixture over the fruit. Make sure this “crumble” portion is spread out evenly.

Bake in a 375 degree oven for about an hour, or until top begins to brown. Before cutting into squares and serving, let this cool completely so the juices from the baked fruit stay in the crumble instead of escaping.

If you want to warm it up and serve it with some vanilla ice cream for dessert (or just toast it for breakfast), go right ahead.

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Gin Blueberry Lemonade July 24, 2011

Filed under: Drink — krandle @ 1:56 pm
Tags: , , , , ,

I’m currently living with a chick who is…not really into food. (Let’s just say that my house now has more leftover McDonalds napkins on the counter than I’ve ever seen at a McDonalds.) That means that I get to hog the entire fridge.

I’ve taken advantage of all the deep nooks and crannies in a variety of ways: 18 ct. egg cartons, extra condiments, and containers of alcohol that I’m infusing with fruit. Yes – fruit infused liquor is my interest du jour. A few weeks ago the mango-infused rum got mixed with some Arnold Palmers at a barbecue. Delicious.

The most recent creation is a tad different.

Gin Blueberry Lemonade

2 cups blueberries, washed thoroughly
Gin [you need to start with a good alcohol to have the final product turn out well; I’m partial to Bluecoat Gin right now]
Store-bought lemonade [and in case you question that decision, check out this BA article about how store-bought lemonade is awesome]

To infuse the gin, you’ll need to let it sit in with the blueberries for at least 3 days, but preferably closer to a week or two.  Then, when the gin is good and berried up, pour it in a glass and top it off with ice and lemonade for a refreshing summery drink. Note that you cannot use the berries used to infuse the gin to garnish the drinks; the berries taste like nothing but alcohol as all their berry goodness is in your liquor.

 

Ricotta Frozen Smoothie March 18, 2011

Blender, ca. 1975, courtesy of my mother

This recipe is something I sort of made up as a substitute for frozen yogurt, which I am seriously craving today. Ricotta is kind of a nice change of pace from regular yogurt, especially as an alternate version of the Greek variety in terms of flavor and consistency.  It’s probably not something I’d eat all the time because the protein count is higher in yogurt, but whatever.  It’s gorgeous outside (crocuses sprouting in the neighbor’s backyard!), and there are lots of blackberries lying around in this house.

This takes a little planning, as the fruit needs about a day to freeze (or you could just buy frozen fruit if you prefer). You could pretty much add any fruit you like, I just happen to be obsessed with blackberries.  However, the bananas are non-negotiable– they provide the smooth and creamy consistency.

For the smoothie:

3 bananas, cut into pieces and frozen

2 cups blackberries, washed and frozen

1/2 cup blueberries, washed and frozen

3/4 cup frozen strawberry puree (this will be the one time I mention a brand: Goya puts out nice un-sugared frozen fruit purees at the local grocery store… they have some interesting flavors (i.e., prickly pear) that I intend to try soon.)

1 cup soy milk (or regular)

3/4 – 1 cup whole milk ricotta cheese

1 tablespoon honey (I actually didn’t use this, but in retrospect it seems like it should be included in the mix.)

Start by letting things sit out of the freezer for a little bit (like 2-3 minutes) to at least get things more pliable, especially if you’re using a blender. (If you’re using a food processor you can probably jump right in.) Puree the bananas and strawberry puree together and add the milk slowly as they start to get clumpy. Then add the blueberries and blackberries (or your fruit of choice) in shifts (about 2). The mixture will start to get thick as the bananas become liquefied, so lots of stirring is important.  I ended up separating the mixture into two batches (put one in a bowl until I was ready for it) and continued to blend in the rest of the milk.  Add the ricotta and puree further.  Then mix the two batches together as best you can (this isn’t a big deal as long as things look about the same color, in my case a mauve-ish light purple– how delightful, right?)  Store in an airtight container in the freezer or eat immediately (highly recommended).

For next time: a spiked version of this would be awesome… I’m not really a cocktail/girly drinks person (weißbier and g&t’s, please), but a touch of vodka would definitely make this more fun……….. is it summer yet?