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.

 

Summer Crostini – Four Variations July 13, 2011

The way to trick people into eating whatever weird flavor combination you feel like is to serve everything in small pieces, hence why I love tasting dishes. It’s also the reason that I currently love crostini.

At a recent brunch, I got to make 4 different kinds – both sweeter and more savory, which made for a nice brunch combo.

People ate all of them.

I’d recommend these at all hours. (Also, the basic ingredients needed are portable enough you can assemble and eat them at work.) Put some together immediately.

These ingredient recipes are written as they are assembled, from bottom to top.

Peach and Proscuitto Crostini

Sliced baguette
Ricotta
Ripe peach slices
Strips of prosciutto (stays on best when wrapped around the peach slice)
Freshly ground black pepper
Drizzle of honey

Thyme Apple Crostini

Sliced whole wheat or rye baguette/small pieces of bread
Gruyere (preferably melted on top of the bread in the broiler)
Fresh thyme leaves
Apple slices


Goat Cheese and Tomato Crostini

Sliced baguette
Goat cheese (do not buy the pre-crumbled kind – you need to be able to spread this)
Fresh basil leaves
Sliced sundried tomatoes
Freshly ground black pepper


Pear Walnut Crostini

Sliced whole wheat baguette
Ricotta
Pear slices
Large walnut pieces
Freshly ground black pepper
Drizzle of honey