Well, it is still only ALMOST Fall. In fact, Fall doesn’t start until Friday. So, I decided to sneak in one more Summer recipe, but this is the last one, I swear.
You see, I have the BEST intentions every time I go to the grocery store. I stock up on things like kiwi fruit and salad greens. I imagine myself eating these things. And sometimes I do. Sometimes.
Most of the time, I find lots of other things to eat until the fresh healthy produce that I bought starts to look less fresh and I frantically try to incorporate it into something that I may actually eat. Like a crostada. Yep, cook that produce with some sugar and fold a buttery pie crust around it and I somehow manage to get around to eating it.
And that is exactly what happened this week with the nectarines and plums that I ambitiously purchased last week. I made a pie crust and then rolled it out until it was real
ugly rustic looking. Then, I filled it with cooked fruit.
I sliced my remaining piece of fresh fruit and laid it on the top. I folded the crust over, brushed the outside with cream, sprinkled it with sugar and baked it. And then ate three pieces. Well, only two that counted. The last one I ate over the sink when no one was looking.Stone Fruit Crostada (Crust adapted from the America’s Test Kitchen Family Baking Book) Crust: 3 Tbs. ice water 1 Tbs. plus 1 1/2 tsp. sour cream 1 1/4 cup all-purpose flour 2 tsp. sugar 1/2 tsp. salt 8 Tbs. cold unsalted butter, cut into small cubes cream for brushing raw sugar for sprinkling Whisk the ice water and sour cream together in a small bowl. In a large bowl, whisk together the flour, sugar and salt. Sprinkle the butter on the top and then cut it in with a pastry cutter (or fork or food processor) until the chunks are the size of small peas and are starting to incorporate into the flour. (Try to do this quickly so your butter doesn’t get too warm.) Make a well in the middle of your flour/butter mixture and pour in the sour cream/water mix. Using a rubber spatula, fold the dry mix into the liquid until a dough forms. Take the crust out of the bowl and knead on the counter for 30 seconds to 1 minute, just to finish incorporating the flour. Pat dough into a round patty and wrap in plastic wrap. Chill for at least 1 hr. Meanwhile, make the filling. Filling: 2 plums 2 nectarines 1/2 cup sugar juice of 1/2 lemon Peel, pit and chop the plums and one of the nectarines. Put chopped fruit in a medium-sized sauce pan with sugar and lemon juice. Cook over medium heat 10-20 minutes or until fruit has cooked down and thickened enough that it will hold its shape when placed on the crust. The cooking time will vary depending on the amount of water in your fruit. The amount of sugar and lemon juice may also need to be adjusted depending on the ripeness and flavor of your fruit. Just start with these measurements and add until the filling is to your taste. Take the fruit off the heat and allow to cool. Meanwhile, take the crust out of the fridge and roll it out on a floured surface. Try to keep a round shape. Transfer the crust to a baking sheet. Then, brush with cream and sprinkle with sugar. Scoop the cooked fruit into a mound in the center of the crust. Slice the remaining nectarine (you can leave the skin on) and lay the slices on top of the cooked fruit, overlapping them in a spiral. Begin folding the dough over the filling. Leave about an inch between the crease in the dough and the filling, as the filling will spread during baking. Start on one side and make small folds all the way around until you have folded in all of the dough. Be careful not to tear the dough. If you do, try to press it back together as best you can so the filling will not leak out. Brush the top with cream and sprinkle again with sugar. Bake in a 350 degree oven for 40 minutes or until crust is golden brown and holds it shape when touched.
This weekend we went to the Piedmont Park Green Market.
This market is a little smaller than some of the others, but has some quality vendors and is in a fun location. I bought some awesome produce (shown below) and smelled the handmade soaps while Higgins (shown at top) also participated in two of his favorite activities: pulling us down to say hi to other dogs and begging the treat lady for more snacks. It’s a good thing he’s cute.
After our market visit, we
strolled through the green grass of the park enjoying the summer sunshine and listening to the sweet whistling songs of the bluebirds building their nests. practically ran to the car because it is August in Atlanta and about a million degrees outside. And sticky. However, we have been to this market in cooler months and actually taken a walk in the park afterwards. It was quite nice and I recommend it… in May, unless you enjoy heat stroke.
So, anyway while I was there, I bought these…
…(which I was pretty excited about, since most of the peaches I have seen lately have been about the size of a golf ball and all spotty) and decided to make them into muffins.
I started with a recipe from The America’s Test Kitchen Family Baking Book called, “Big Beautiful Muffins” mostly because that is a great name and also because America’s Test Kitchen rarely lets me down. Then I added a few twists. I substituted mascarpone cheese for some of the yogurt and added cinnamon and (of course) peaches.
Then, I sprinkled them with sugar.
And baked them.
After I added the puree to my whipping cream,
I stacked my cake layer by layer. However, you could also just sandwich the whipped cream and wafers into a roll and cover the whole thing with whipped cream at the end.
Raspberry Icebox Cake Adapted from recipe of Famous Chocolate Wafers box 12 ounce bag frozen raspberries 1/4 cup granulated sugar 1/4 cup light brown sugar 1/4 cup orange liqueur (such as Grand Marnier) 1 1/2 cup heavy whipping cream 1 1/2 cup regular whipping cream (You could use all heavy whipping cream, but it makes me feel slightly better about the calorie count of this cake to use half regular. I mean it is practically health food this way.) 2 T powdered sugar 2 boxes Nabisco Famous Chocolate Wafers fresh raspberries for decorating
Put frozen raspberries, sugar, brown sugar and liqueur in pot over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 10 minutes or until slightly reduced. Pour goop into blender and blend on high until goop has formed a smooth puree (will still have lots of seeds.) Strain puree using either tiny strainer method or some other smarter method that you have thought of all on your own.
In a large mixing bowl, whip heavy cream and regular whipping cream on medium speed until slightly thick. If you try it on high speed you will end up with cream all over your kitchen…don’t ask me how I know this. Once it has thickened, add puree and mix. Then taste to determine if extra sugar is needed. If so, add powdered sugar to taste. I used 2 Tablespoons. Continue whipping on high until whipped cream holds its shape, about 1-2 minutes.
Smear a little whipped cream on your plate in a round shape. Place wafers on top of whipped cream in a circular pattern. Add another layer of whipped cream and spread to cover wafers. Repeat until you run out of whipped cream or wafers. Decorate the top with crushed cookies, raspberries, chocolate chips, chocolate shavings or whatever you like. Refrigerate for at least 4 hours or until cookies have softened.
tons of inspiration
approximately 1 million name suggestions, most of which are terrible
several days spent trying to figure out wordpress
Mix ingredients together and let simmer until done or until you can’t wait anymore and you post something.