Posts Tagged 'fruit'

Produce Aplenty

There has been an abundance of produce in this house. With free access to a pear and an apple tree and a multitude of unused 5 gallon paint pails, my family has been gettin’ a little crazed. Stay tuned on the fruit front. I have a killer apple crumble coming your way.

And look at all the pretty heirloom tomatoes from the garden! The best ones were the, ahem, chocolate cherry tomatoes, easily the sweetest tomato I’ve ever eaten…

And then there were these striped beauties. And the tomatoes in these shots are just the tip of the lattice. So many tomatoes. So little time.

Get pickin,’ :]



Rando Tuesdays: Fake Frugality Continued – Quick Blueberry Crumble

Hey kids! Time for another round of Fake Frugality, this time in the form of a blueberry crumble. In review, we have already seen a clafoutis of epically ease-filled proportions, a wild berry betty for keeps and a cherry crisp to make you melt. I suggest you study up on these if you haven’t already. It’s pretty much essential for this lesson sort of. Actually, it is not, but they are pretty good recipes, so you should take a look.

This recipe is the closest I’ve come to replicating a delectable apple crumble I had whilst in England. Next time, I will add oats, methinks.

The key is adding a bit of baking powder to the crumble and then chilling it for a bit. It made for larger, softer crumble chunks.

Feeling thrifty,


Crumble To Live For

Adapted from Nigella Lawson

1 cup flour
1 teaspoon baking powder
zest of one lemon
1/4 pound (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
3 tablespoons Demerara sugar (or just brown, or white, whatever)

1 21 ounce can of blueberry pie filling

Heat oven to 375°F. In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Plop pie filling into an 8×8 pan, or whatever size you have, and crumble the crumble over top. Bake for 50 minutes, or until the fruit is bubbling and the crumble is golden brown. Serve warm with ice cream or whipped cream.

Pipe Dream #16: To Love My Neighbor, Revisited – Rhubarb Meringue Tart

We-he-ell, if that ain’t the nicest, smoothest, most grain-free meringue you ever did see. (Lauren 3 Meringues 2). Seriously, this is the nicest meringue I have ever made. It’s appropriate that the first recipe I made out of the Great British Bake Off cookbook should turn out so well. It works on paper (like Communism) and in my stomach (unlike Communism).

Before I continue, I am just going to tell you a little life story. Upon my return from England, I found two new items in my parents’ kitchen that have brought me endless delight and have contributed enormously to the ease of my kitchen life. One is the $7 bottle of truffle oil that my mum bought, unaware of the deep appreciation for truffles that I acquired in Europe. The other is this little scale she bought, unaware that I would need to measure out dozens of different recipe ingredients from English recipes. It makes nearly every aspect of my life more exact and digitized. The lesson learned here is this: Keep doing things. Maybe you will bring someone endless delight sometime.

We had a little neighborhood barbeque, and I had some strawberry rhubarb compote to use up, so I decided to take a stab at shortcrust pastry. Luckily, this one gave me no trouble and was surprisingly short to prepare. One of my neighbors is gluten intolerant, so I made her a little mini dish full of the strawberry rhubarb filling and meringue so she could partake of the awesome.

The meringue calls for golden sugar (I think I used white instead), which potentially would make the meringue brown up a little more golden than mine did. I left if in the oven a titch too long. Don’t be like me.

And now for a bit of wisdom I picked up this year: Always cut huge pieces/put out extra cookies for males. That way, they don’t have to feel guilty about taking seconds, which they almost always desire. Just another way to love your neighbor. We could even take this a step further and say “Love your neighbor as yourself,” but I don’t want to be accused of advising the blogging community give themselves extra dessert.

On the other hand, of course I do. And besides, this is meringue we’re talking about. Go ahead and slice it up big, friends.




Strawberry Rhubarb Meringue Tart

Adapted from The Great British Bake Off

For the tart crust:
400g/14oz plain flour
250g/9oz cold butter, cut into cubes
100g/3½oz icing sugar
1 heaped tsp ground ginger
2 free-range eggs, lightly beaten
For the filling:
2kg/4lb 8oz rhubarb (I used half rhubarb, half strawberries)
225g/8oz caster sugar
2 oranges, zest only
For the meringue:
8 free-range eggs whites
400g/14oz golden caster sugar
4 tsp cornflour

1. Grease a 30cm/12in loose-bottomed tart tin.
2. To make the pastry, sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Add the icing sugar and ground ginger, mix thoroughly then add the beaten eggs and just enough cold water to form a dough.
3. Turn the dough onto a floured board, knead gently into a smooth ball then roll the pastry out and use it to line the tart tin. Prick the base with a fork, line with foil and chill in the fridge for 30 minutes.
4. Meanwhile, make the filling. Preheat the oven to to 150C/300F/Gas
2. Cut the rhubarb into 5cm/2in lengths and place in an ovenproof dish. Sprinkle with the sugar and orange zest then cook, uncovered, in the oven for 20 – 25 minutes or until the rhubarb is just tender but still holding its shape. Increase oven to 190C/375F/Gas 5.
5. Add baking beans to the tart case and bake blind for 15 minutes, then remove the foil and the beans and return the tin to the oven for about eight minutes or until pale golden-brown. Remove the tin from the oven and increase the oven to 200C/400F/Gas 6 .
6. For the meringue, place the egg whites in a large bowl and whisk until they form soft peaks. Gradually add half the sugar, whisking all the time, then fold in the cornflour and remaining sugar and whisk until the mixture is smooth and glossy.
7. To assemble the pie, fill the tart case with the rhubarb, standing the pieces on end. Pile most of the meringue on top of the pie, keeping enough back to then pipe pointy peaks over the surface. Bake in the less than 30 mins preparation time 1 to 2 hours cooking time

Pipe Dream #83: To Git Some GT – Chocolate Fondue

At school, we are assigned these “family groups.” They’re pretty sweet because they let you get to know a small group a little better than the rest of the students. Probably the staff just wants to make sure you have friends. So we pray, play Four On A Couch, practice walking through the Old Testament with hand signs. (We are so fly.)

Anyway, we also have GT. For all of you who were not privy to my friendship prior to 2005, GT stands for “Good Times.” Now, in classic Urban Dictionary style, I will give you an appropriate use of this phrase:

Paolo: “Hey, Gwenyth, remember that one time we were standing in line for dinner?”

Gwenyth: “GT, GT.” *nods and smiles*

Simple and expressive, yeah? You can have it for free. :] And don’t even complain that I am giving you the most useful two letters ever and not a KitchenAid. It’s not like I’m getting paid to write this blog. I can’t give away any prizes except extremely culturally relevant phrases and the occasional bad analogy.

One of our recent good times was hanging out at Graih’s. She is our family “mom,” and also the housekeeper of the school. In case you were wondering, “Dad” is the graphic designer/PR person. We’ve had good chats. Anyway, we played UNO with a bunch of crazy Belgian and German rules thrown in, and THEN we had chocolate fondue.

Here’s how we contrived et:

First, we melted 300 grams of “Milk chocolate flavour cake covering” in a saucepan. I’m guessing this is kind of like the chocolate candy melts you can get in the baking aisle for dipping pretzels and things. Either way, it wasn’t super high quality chocolate, but it still tasted lovely.

Next we added about half a can of evaporated milk to the chocolate.

There were no measurements required because Graih said it was really more about getting the right consistency for dipping, so add as you like.


Then we chopped up millions of fruits to dip in the chocolate. It was a fantastic fruit spread. And there were marshmallows. They were even pink, some of them.

And I loved it. Plus, we had some good bonding time. In my family at home, we have to kiss everyone at the table if we drop our fruit in the fondue. I didn’t make these people do that, but I did suggest it. Awkward GT.

With brain and stomach filled,


Chocolate Fondue

by Graih

300 g chocolate melting pieces

1/2 can evaporated milk

various fruits and definitely marshmallows

Melt the chocolate in a double boiler, being careful not to burn it. Add in the evaporated milk until the chocolate reaches desired consistency. Submerge fruit and transfer directly to your mouth.

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