Fruit

Summer Cobblers and Worldwide Fame

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When my mom and I set out to make American dessert for a group of young adults (ranging from 19-30) from Ireland, Scotland, Korea, and the UK I had no intention of blogging about these recipes.  This will explain why the only pictures of the night I have are these of the practically devoured leftover portions.  And yes, I know the picture quality is less than stellar.

Why the blog post, you ask?  I must make you wait in suspense, because I rarely get to share such an exciting story and I want to milk this one.  It is good.

We made a peach cobbler, and a berry crisp.  I enjoyed them both, and they were especially delicious when combined in the same bowl with some Blue Bell Homemade Vanilla.  When serving this to our guests, I made a great point of telling them that nowhere else in the country would they have better ice cream than this night.  I think they found my love for this creamy taste of heaven to be pretty amusing.

I cannot remember where my mom found the recipe for the peach cobbler, but I must find out because I would make it again.  The topping is so delicious, sweet and crunchy.  The berry crisp recipe I found on epicurious.com.  Here is the link.  The recipe can be found at the bottom of the post as well.  I made absolutely no changes, and wouldn’t make any in the future.  This is an incredibly easy and homey dessert.

NOW for my incredible story.  The group that had dessert in Round Rock was driving cross country in a 15 passenger van.  My cousin Peter is working for a company that takes these groups around the country, stopping at various sites and camping out mostly at state and national parks.  Their tour of Texas on their way to Louisiana includes Austin, so Peter made plans to come see us and bring his group.  They were glad to get some home cooked food and to spend an evening in an air conditioned home.

After dessert, one of the girls, Sinead (forgive me if I misspell it!) complimented the dessert and my mom tells her that I helped and that I had a food blog.  The girl…who, just to remind you, is from IRELAND…asks the name of the blog and upon being told it was Hottie Biscotti says, “I’ve read that blog!”.  Can you even believe this?  I know.  Crazy.  I ended up talking to her a bit about food blogs and then about her family and how she is going back to school to get an English Literature degree and how she wants to be a writer.

Anyway, I now claim worldwide fame as a food blogger.  It may not be much, but its something.

Summer Berry Crisp

Ingredients

  • 2 cups blueberries
  • 2 cups blackberries
  • 2 cups raspberries
  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon cinnamon

Crisp topping:

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • Whipped cream or vanilla ice cream, for serving

Directions

  1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
  2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
  3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
  4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
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Creamy Blueberry Crumble Pie

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Blueberries were on sale at my grocery store for $0.99 a pint!  I bought 4 pints.  While I am more than happy to eat them plain as a snack or as a garnish for my yogurt, I wanted to do something a little more exciting with these sweet little berries.  I chose this luscious blueberry pie.  I think it’s a perfect summer dessert.

This is not, however, just blueberry pie.  The filling is made of sour cream, eggs, sugar, flour and blueberries.  And the fun doesn’t end there.  On top of this pie is a streusel type topping made of butter, sugar and flour.  This pie has no other option than to be delicious.

On allrecipes.com, this pie is called Creamy Blueberry Pie.  Here is the link.  It calls for a 9 inch deep dish pie crust, but I decided to make my own crust.  This is not something I do very often.  I like the convenience of a store bought crust, and they usually taste great.  The Pillsbury kind that you roll out on your own are the best.  I’ve found that the frozen kind already in the pan have a tendency to crack, and the edge of the crust looks like it came out of a machine…because it did.  So, if you do use a store crust, go with the one that at least looks like it’s homemade!

Most pie crust recipes are quite similar.  All use flour, sugar, salt, some kind of fat, and some kind of liquid.  Having your ingredients chilled is considered to be a must in pie crust making.  It is also important not to overwork the dough.  You can mix the dough by hand, or in a food processor.  When you mix the dough, make sure that you can still see bits of the fat in the finished product.  This ensures a tender, flaky crust.

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Blueberry Lemon Cheesecake Bars

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Summer is coming, and summer calls for light, refreshing summer-y desserts.  These lemon blueberry cheesecake bars blend the perfect amount of sweetness, tartness, richness, creaminess and crunchiness. 

You could probably use any berry with good results.  I love the combination of lemon and blueberry, so these are my kind of dessert bar.  They are very sturdy, so they would travel well.  Bring them on your next picnic!  Enjoy.

Blueberry Lemon Cheesecake Bars

Blueberry Filling:

  • 1 cup blueberries, chopped
  • 1/4 cup orange juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch

 Crumb Mixture:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup old fashioned oats
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup butter

 Cream Cheese Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel

 Directions

  1. Preheat oven to 350°F (175°C). Lightly grease the bottom of a 13 x 9 x 2-inch pan. Set aside.
  2. In a small saucepan combine blueberry filling ingredients; stir until corn starch is dissolved. Cook over medium heat, stirring constantly until thick and bubbly, about 5 minutes. Set aside to cool slightly.
  3. In a large bowl, combine all crumb mixture ingredients except butter; mix well. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of prepared baking pan. Bake for 10 minutes.
  4. In a medium bowl mix together the cream cheese filling ingredients with electric mixer on medium speed until well blended; pour into baked crust.
  5. Spoon blueberry filling over cream cheese filling, lightly swirl with knife.
  6. Sprinkle reserved crumb mixture over filling.
  7. Bake 20 to 25 minutes or until lightly browned. Cool completely, then chill. Cut into bars.
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Daring Bakers: Steamed Caramel Apple Pudding

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The moment I saw this challenge I had a sinking feeling in my stomach.  Steamed pudding.  As in British steamed pudding.  Really?  And get this.  I was supposed to use SUET!  Where would I find suet?  A better question is, what exactly is suet?

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

Esther explained on the Daring Bakers site that suet “is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body. Suet in its raw form crumbles easily into small chunks so much so that my butcher says it covers his floor in bits if he doesn’t have it taken out as soon as possible. In fact unless he knows he has a customer for it he has the abattoir take it out and throw it away and when I want some he gives it to me for free! It also melts at quite a low temperature, which has an effect on how it works in cooking. In some places such as the UK it is sold processed which basically means it is grated and combined with flour to keep the individual pieces from clumping together, and it becomes a sort of dried out short strands, almost granular in texture.”

I’m pretty sure that I didn’t follow all the rules of this challenge.  I didn’t use suet.  I used butter.  My pudding did not have a crust with filling.  It was more like a cake with fruit topping.  I did not use a traditional pudding mold.  I just used a bowl.  I did, however, steam my pudding just as instructed.  So, if I failed in all other categories, at least I did one thing right.

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Lemon Squares

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This afternoon I made these lemon squares from Eatingwell.com.  My mom makes the most incredible lemon bars.  I could probably eat an entire pan if no one stopped me and if I wouldn’t go into a sugar and butter coma afterward.  When I came across this recipe I had to see how it compared to my mom’s butter laden bars with tart and luscious filling.

Lemon bars must have a buttery, crunchy base, a smooth, lemony filling and a crunchy, sugary top.  I was hopeful that these bars would measure up.  There is a bit of butter in the crust to provide the richness, and the use of lemon juice and zest in the filling makes these bars incredibly flavorful.  The recipe calls for white whole wheat flour, but since all I had was regular whole wheat I opted for plain old all purpose flour.  I probably could have done half all purpose and half whole wheat, and will probably try that next time.

The verdict:  Yum.  Crunchy, sweet, buttery goodness topped with incredibly tart, sweet gooey lemon and a crunchy topping sprinkled with powdered sugar.  I will definitely be making these again.  Next time I will try to get some white whole wheat flour or use a mixture of all purpose and whole wheat.

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Pistachio Pavlovas with Lemon Curd and Raspberries

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These lovely desserts were the finale to our Easter meal this past weekend.  I did not make them and cannot take any credit for their deliciousness.  My friend Jackie found the recipe in Cooking Light and offered to bring them.  They were the perfect end to the meal. 

The meringues were light and crunchy, the lemon curd and raspberries were perfect partners; tart and sweet, and the pistachios added such a wonderful richness to the whole dessert.  To top it all off, they were beautiful.  This is an impressive looking dessert, and Jackie said that it wasn’t all that complicated or tedious.  She even let the meringues sit in the oven overnight and they were still perfect.

Making individual dessert can sometimes me a pain, but these are incredibly easy to assemble.  I will definitely be putting this recipe away to make another time.  Thanks, Jackie!

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Daring Bakers: Orange Tian

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This orange tian was not one of the prettiest desserts to ever come out of my kitchen, but it was one of the most refreshing and tastiest.

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I had not heard of an orange tian before.  I hadn’t heard of any kind of tian before, actually.  My lack of knowledge demanded a Google search.  A search of “tian” will give you some interesting results.  According to wiki, tian (Chinese: 天; literally “Sky or heaven, heavens; god, gods”) is one of the oldest Chinese terms for the cosmos and a key concept in Chinese mythology, philosophy, and religion.

In the culinary world, however, tian is a French term “describing a type of cooking vessel used in the Alpes-Maritimes area of France. It is traditionally made from red clay and can be either glazed or unglazed. A modern tian can come lidded or not and sometimes has a looped handle on one side.

The vessel is used to cook a traditional braised vegetable stew also called tian. The unglazed vessels, filled with root and winter vegetables along with wine or rinds of cheese, were placed in the hot ashes of a fire and left to stew all day in gentle heat, somewhat like a Dutch oven.”  You can read more here on wiki.

In this case, a tian is a dish composed of layers of ingredients.  Many that I have found in my searches are vegetable tians and can be either hot or cold.

No vegetables or rinds of cheese are found this in this dish.  This tian is a layer of orange segments, whipped cream, and orange maramlade with a base of rich pate sablee.  The layers create not only a lovely presentation, but a great combination of flavors and textures.  It tasted incredible.

This challenge, not unlike other challenges, was not without its share of hiccups.

  1. I over baked the pate sablee resulting in a large cookie that cracked upon removal from the baking sheet.
  2. I am no pro when it comes to segmenting oranges, so there were a few stray pieces of membrane in there.  Check out this video on you tube for some tips.
  3. The whipped cream with the gelatin was super confusing, and I’m not sure if I did it right.  I think it should have set up more?  I just had to kind of go with it.  It turned out OK…I think.
  4. I used a sheet pan to form the tian that I was sure would fit in the freezer.  I was wrong.  So, I had to transfer the dessert to another pan by sliding the silpat from the big pan to a smaller one.  Sounds easy, right?  Well, both pans had lips and so in this moving process some of the juices escaped and my cookie got a few more cracks.  At least the cookie would end up at the bottom.

After that, I let the tian set for about an hour.  When I flipped it out onto a platter it was beautiful!  Not perfect, but not falling apart either.  So, while this orange tian was not a complete success, it was not a failure.

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Crock Pot Applesauce

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Our front yard is covered in leaves.  Trees in our neighborhood are boasting leaves in all shades of red, yellow and orange.  The grocery store is selling several different kinds of pumpkins and gourds, and my previously neglected scarf and gloves are being used daily.  It is fall.

A bushel of apples picked at an orchard in New Mexico arrived at Ben’s office last week, courtesy of a client.  Ben came home with about a dozen of the cute, little, red apples.  I’m not sure what kind they are.  Originally Ben thought we could make a pie, but I wasn’t sure how the apples would bake.  Quite frankly, I did not want to put in the effort necessary to bake a pie just to have it be less than delicious thanks to shoddy apples.  So, applesauce it is.

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This recipe comes from Cookin’ Canuk.  I hadn’t ever read this blog before yesterday, so naturally I spent some time perusing the recipes and enjoying the step-by-step photos accompanying each tasty blog post.  Some other recipes I would like to try are the crock pot gingered chickpea and spicy tomato stew, and the pine nut and brown sugar ice cream.

The applesauce was a nice combination between chunky and smooth.  The cinnamon gave it a warm and satisfying flavor.  The apples were not too sweet, not too tart, and make a delicious, warm, comforting applesauce.  I think this was a great choice for using our plethora of apples.

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Crock Pot Applesauce

  • 10 medium sized apples (gala, golden delicious, granny smith, fuji, whatever you have)
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • a pinch cardamom
  • 1/4 cups water or apple juice
  1. Peel, core, quarter and slice the apples.
  2. Combine apples, sugar, cinnamon and cardamom in a large bowl and stir to combine.
  3. Pour water or apple juice on the crock pot, then add apple mixture.
  4. Cook on low, stirring occasionally, for 8 hours.
  5. Serve warm, at room temperature, or chilled.
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Raspberry Buttermilk Cake, My Cute Nephew and My Crazy Husband

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The flavor of this cake was absolutely delicious, and slightly sweet.  The tartness of the raspberries is lovely.  The texture was wonderfully moist with a nice tender crumb.  I got this recipe from Smitten Kitchen.  I was disappointed that mine did not end up looking as beautiful as hers, but I am sure I will make this cake again, so we’ll see if I can improve on the appearance.  I followed her recipe and instructions completely except that I added a cap-full, about 1/4 teaspoon, of almond extract just because I love the flavor of almond.  I served this cake when my parents came through Amarillo after dinner.

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It was a light cake, perfect all by itself, no whipped cream needed.  I used turbinado sugar instead of white granulated sugar and loved the crunch it provided.  This cake is so easy to prepare and has simple ingredients most people have on hand.  The buttermilk is also non-essential since you can make your own buttermilk in 10 minutes with regular milk and some lemon juice or vinegar.

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Cheater Apple Dumplings

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I haven’t had my camera for a few weeks now, but I’d been doing pretty good remembering to take pictures with my iphone.  Unfortunately, the last few yummy things I’ve made haven’t been photographed before being consumed.  This is one of those things, so here is the picture from The Pioneer Woman’s website, where I got this delicious recipe.

apple dumplings

I usually make fun of recipes like this that use pre-prepared foods like canned crescent rolls.  And Mountain Dew…what is this all about?  But these looked and sounded too good to shun on the basis of a few ingredients.

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