September 28, 2012 §
You know that go-to dessert you have in your back pocket to pull out at a moments notice? If you don’t have one yet, this is it. It’s a super adaptable fruit crisp recipe. I’ve started keeping a few bags of frozen fruit in the freezer so I can bust this out if necessary.
This time I happened to have fresh huckleberries on hand and a bag of frozen peaches. I’ve also done strawberries, blueberries & blackberries. Any combo you have on hand would probably work.
Peach Huckleberry Crisp
For the filling:
- 1, 12 oz bag of frozen peaches
- 3 cups fresh huckleberries
- 1 tbsp lemon juice
- 2 tbsp sugar
For the topping
- 2/3 cup flour
- 2/3 cup rolled oats
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 6 tbsp butter, cold
1) Preheat oven to 350 degrees.
2) Mix together all the ingredients for the filling and place in a pie dish.
3) Stir together dry ingredients for the topping. Cut the butter into small pieces directly into the dry ingredients. Now, using either your hands or a pastry mixer, or a food processor if you feel like getting fancy, mix the butter into the flour/oat mixture until tiny crumbs form.
4) Pour your crumble topping onto the fruit, distributing evenly (if it’s not even or well mixed you may end up with just flour on top, which is okay just not as pretty. See below) Bake for about 45-50 minutes or until juice is bubbling and topping is golden brown
5) Let cool for about 15 minutes, then serve with vanilla ice cream or cream pour over. It’s also delicious in a bowl for breakfast because, hey, it’s a serving of fruit. Enjoy!
September 20, 2012 §
Confession: I had cereal for dinner tonight and I liked it. It was my second day of working on my new floor on the hospital and my brain is FULL. Like, 124% full, spilling out my ears, couldn’t even focus enough to get my chapstick at the end of the day, it’s great! Needless to say, I went for the least amount of thinking, no-prep dinner, so Kashi it was. Now that we have that out of the way, we can move on.
This may be peach overkill, but I think this is my favorite so far . In fact, after Kristen came over for dinner and we made this, I made it again the next night. It’s simple and delicious ingredients with minimal preparation and fabulous results.
Broiled Peaches with Maple Creme Fraiche
- 4 ripe peaches
- 1 tbsp coconut oil
- 8 oz Creme Fraiche
- 2 tbsp Maple Syrup
- Gingersnaps (a few)
1) Turn oven broiler on low (or just turn off if there are no options). Cut the peaches in half & remove the pit. Place in pan, open face up and spread coconut oil on top. I used my fingers. Broil peaches for 7-12 minutes or until fragrant and looking golden brown (depending on your broiler temp, since mine was on low, it took a bit longer)
2) While peaches are broiling mix the creme fraiche and maple syrup together, adding more or less syrup depending on taste. Also, crush gingersnaps (I put them in a plastic bag and use the bottom of a glass)
3) When peaches are done, remove from oven and place in serving dishes. Place dollop of creme fraiche in center and top with crushed gingersnaps. Enjoy!
September 13, 2012 §
Ballard Farmers’ Market here in Seattle is the coolest! I had heard rumors from various sources prior to actually visiting and I was not disappointed. Well, I was disappointed I didn’t buy the mini donuts but we’ll save that for later.
This past Sunday we met up with a few friends we were having dinner with that night to get some essential ingredients. The most exciting purchase we made was 10 pounds of peaches. I know, RIGHT? They had a sign advertising 20 lbs for 20 bones ($$) and we hopped on that and split the purchase. Needless to say you’ll be getting a few peach recipes.
I adapted this recipe from Shutterbean’s making of Quick Apricot Jam from the Sprouted Kitchen Cookbook. Best part about it, it’s gloriously easy AND delicious.
Quick Peach Preserves
- 1 1/2 lbs peaches (I used about 6)
- 2 tbsp lemon juice
- 1/3 cup of sugar
1) Thoroughly clean and dry your peaches. Cut them in quarters, at some point removing the pit. Next skin the peaches. There are apparently fancy methods involving boiling for one minute, then dunking in cold water, then peeling, which I have yet to try. I basically just ripped the skin off / cut off the gross parts as well.
2) Toss all your ingredients in a thick-bottomed pan (I’ll give you a dollar if you tell me what song I’m thinking of now that I wrote that). Stir them together and turn the heat on medium-high.
3) The peaches will start to release their juice and sort of disintegrate. It will take awhile, about 30-45 minutes. Stir often. As they cook longer you’ll have to stir them more frequently to prevent them really sticking to the bottom of the pan. When they get to your desired consistency (I like mine with a few larger pieces) remove them from from the heat and let them cool.
4) Store in a clean, dry container. They should keep for 2 weeks.
I’m loving mine on plain yogurt, peanut butter and jelly sandwiches and spoons. Enjoy!
September 9, 2012 §
Don’t get me wrong, I love Seattle (especially after our hike today), but I am missing a few things from this summer.
1) Service like this:2) The Firepit (the firepit! the firepit!)
3) This little man (who happens to be eating my ice cream with his fingers)
Common denominator between these things: huckleberry ice cream! (You had to know that was coming). I made this recipe after our hike to Huckleberry Lookout. It took 2.5 hours to get up and about 5 hours to get down. The extra time was because we were stopped for awhile picking our share of huckleberries. If you’ve never had one they taste like an amped up version of a blueberry, they’re slightly more tart and crisper. We ended up with 3 Nalgene bottles full so they had to be used up!
This recipe is adapted from the Taste of Home and could easily be used for raspberries or blueberries.
Huckleberry Ice Cream
- 2-3 cups huckleberries
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup sugar
- 2 tsp vanilla extract
1) Blend the huckleberries. I simply put mine in a blender and went to town until they were smooth
2) In a small saucepan heat the milk and sugar together, stirring frequently, until sugar is dissolved. Remove from heat.
3) Pour your milk/sugar mixture into a bowl and stir in whipping cream and vanilla. Next, fold in the huckleberries. Now, depending on the type of ice cream you want you could strain this mixture over a metal colander. I like the bits of huckleberry so I skipped that.
4) Let this mixture cool in the refrigerator.
5) Once cool make according to your ice cream maker directions. I always like mine extra frozen so once done in the maker, stick it back in the freezer for a few hours. Enjoy!