September 16, 2013
I made this a few weeks ago. It was perfect for the last BBQ of the summer!
Peach and Raspberry Crumble
from Martha Stewart
For the filling:
2 pounds peaches, sliced into wedges
1/2 pint raspberries
3/4 cup sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt
For the topping:
6 tablespoons butter, room temperature
1/4 cup light brown sugar
1 cup flour
1/2 teaspoon coarse salt
Preheat oven to 375ºF.
Combine all ingredients for the filling in an 8x8 baking dish.
In a large bowl, beat butter and sugar until light and fluffy. Rub in flour and salt with your fingers until mixture resembles coarse sand. Sprinkle evenly over filling.
Bake for 30 minutes, then cover loosely with foil before baking an additional 10-20 minutes until center bubbles. Serve warm.
September 6, 2013
It didn't strike me until two days ago that summer is ending. The weather has been noticeably cooler the past couple of days, and the sun is setting sooner. This summer has certainly sped by, and I for one am glad to usher in the fall. This plum tart is the perfect thing to bid the summer and its bounty adieu. Bring on the brussels sprouts, the winter squashes, apples, and root vegetables! I see a lot of curries and stews in the upcoming months.
Of course, I had to fiddle around with the recipe a bit. I added some almond flour as the nutty flavor works so well with stone fruits, and I had some chilling in the freezer. I'd actually increase it the next time I make this, or experiment without regular flour altogether. I swapped out milk for coconut milk, and halved the original half cup of sugar when I realized what a criminal amount of sugar that was as I was sprinkling it over the tart.
adapted from Joy of Cooking, 5th edition, Bobbs-Merrill, 1963
7 tablespoons chilled unsalted butter, separated, plus more for pan
2/3 cups flour, plus more for pan
1/3 cup almond flour or meal
1/4 cup plus 2 tablespoons sugar, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons coconut milk
1/2 teaspoon vanilla extract
1 pound plums, pitted and sliced into eighths
1/2 teaspoon ground cinnamon
Preheat oven to 400ºF. Grease an 8" x 8" baking pan with butter and dust with flour.
Mix together flour, almond flour, two tablespoons of the sugar, baking powder, and salt. Add four tablespoons of the butter to flour mixture and rub with your fingers until mixture resembles coarse sand. In a separate bowl, mix coconut milk, vanilla, and egg. Stir into flour and butter mixture until just combined.
Spread dough evenly onto the bottom of the baking pan and arrange plum slices on top. Mix together remaining sugar with cinnamon and sprinkle over plums. Melt remaining butter and drizzle over plums.
Bake until browned and bubbly, about 30 minutes. Cool slightly before serving.
June 23, 2013
I recently bought a few bottles of Siggi's filmjölk since they were on sale and enjoyed them so much that I wondered how hard it would be to make my own. I've always wanted to make my own Greek yogurt, but I didn't want to spend money on a yogurt maker or figure out how to keep the fermenting product between 108-110ºF. Filmjölk is perfect since not only is it super easy to make, the culture ferments at room temperature.
Just mix one tablespoon of filmjölk for each cup of milk in a clean jar, cover with a coffee filter or cloth to let gas escape, set in a warm area of your home, and presto! you'll end up with filmjölk 12-18 hours later. Just refrigerate for about six hours before eating to stop the culture from further fermenting the milk. I made mine with full fat milk which resulted in a very clean and fresh tasting yogurt that was noticeably less tangy than Siggi's, which uses skimmed milk.