Fruity Goodness

Last weekend I made this raspberry crumble for brunch, but we never got to it because of all the other food. It's a good make ahead dish and ended up feeding my family for a few days. For both breakfast and dessert. This is the second time I've made it, the first being for my mom's birthday last summer. It's now proven itself a success in summer and winter! And, as promised to one Miss V, I am posting it for those who want to give it a try. 

I am posting the recipe as is, but I think adding about a cup of old-fashioned oats (not quick cooking) would be a good addition to the topping. I haven't done that in this particular crumble, but it really does add a lot to a crumble topping.  

Now, the recipe:

Raspberry Squares with Brown Sugar Crumb Topping

Stonewall Kitchen Cookbook (Jonathan King, Jim Scott, Kathy Gunst)

Makes 6-12 Squares

For the Crust

1 1/2 cups all-purpose flour

1/2 cup confectioners' sugar, sifted

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 8 pieces

For the Filling

1/2 cup raspberry jam, with or without seeds

4 cups fresh or frozen raspberries

2 to 4 tablespoons all-purpose flour

For the Topping

1/2 cup (1 stick) unsalted butter, cold, cut into 1/2 inch cubes

1 cup all-purpose flour

1 cup packed light brown sugar

Place a rack in the middle of the oven and preheat the oven to 375 degrees.

To make the crust: Combine the flour, confectioners' sugar, salt and butter in a food processor. (I used a stand mixer with the paddle attachment which works just as well.) Pulse about 30 times, or work the butter in a pastry blender or your fingers, until the butter is the size of small peas. Sprinkle the mixture into an ungreased 9x13-inch baking pan. Using your hands, press the mixture into the bottom of the pan about 1/2 inch up the sides of the pan. Bake the crust for 10 to 12 minutes, or until firm and barely beginning to brown.

Meanwhile, make the filling: Melt the jam in a small saucepan over medium heat, just until thinned out and liquefied. 

In a medium bowl, gently mix the raspberries with enough flour until fully coated, and set aside.

Make the topping: Combine the butter, flour, and brown sugar in a food processor (again, I used the mixer with the paddle attachment) or medium bowl and pulse and work the butter in with a pastry blender or your fingers until the mixture begins to come together and starts to move away from the sides of the bowl; set aside. 

When the crust is done, remove it from the oven. Use the back of a kitchen spoon or a pastry brush to spread the jam evenly over the hot crust. Sprinkle the berries and any flour remaining in the bowl evenly over the jam. Using your hands, sprinkle the topping evenly over the berries, breaking up any clumps larger than a nickel. Bake for 25-30 minutes, or until the berries are bubbling and the topping is brown. Remove from the oven and cool completely before cutting into squares.

 

Decisions, Decisions

I couldn't decide what egg to dish serve up on Sunday. I simply have to serve traditional eggs and bacon but I refuse to do it in the traditional form. I started out with 3 choices: Huevos Rancheros; Scrambled Eggs with Smoked Salmon and "New" Eggs Benedict. The scrambled eggs just didn't seem very festive, but it would be easy to serve to a crowd. Then the new eggs benedict would be such a treat, but certainly not easy to serve to a crowd. Especially with the amount of time I'd have to put in practicing my poaching. That left the Breakfast Mexicana option. I took my day off to brush on my egg frying skills and presto! A nice compromise of festive and crowd friendly. 

This particular recipe for Huevos Rancheros is from the Stonewall Kitchen Cookbook. Aside from having pages upon pages of perfect recipes (including "favorite variations"), the authors seem to have hired themselves a most talented food photographer. 

Poppers insisted I fry the eggs in a spot of bacon fat with butter. Which shouldn't be too hard since I'll be serving maple-roasted bacon along side the eggs. He says to take the turkey baster and transfer it from the oven to the skillet. Now I'm hungry. Feast on these for now:

Huevos Rancheros

Stonewall Kitchen Cookbook (Jonathan King, Jim Scott, Kathy Gunst)

Serves 4

3 tablespoons olive oil (or bacon grease and butter)

1 small red onion, chopped

1 small yellow onion, chopped

Salt and freshly ground pepper

2 15-ounce cans black beans, rinsed and drained

1/2 teaspoon cumin

2 tablespoons chopped fresh cilantro leaves (which I will omit)

Dash of hot pepper sauce

4 6-inch corn tortillas

4 large eggs

1 1/2 cups shredded Monterey Jack cheese

1/2 cup sour cream

1 cup Chunky Guacamole, or store bought (stay tuned for recipe)

Mango Salsa, Fresh tomato salsa, or 2 cups store bought (again, stay tuned)

Preheat oven to 300 degrees.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. When hot add the red and yellow onions and season with salt and pepper. Cook, stirring, until the onions are soft, about 5 minutes. Add the beans and cumin, and cook over low heat for 5 minutes, stirring occasionally. Stir in 1 tablespoon of cilantro (if using) and a dash or two of hot sauce, season again with salt and pepper to taste and set aside. Note: the beans can be made a day ahead of time; cover and refrigerate. Place over low heat to rewarm. If they seem dry, add 1 to 2 tablespoons water.)

Wrap the corn tortillas in a clean, damp kitchen towel. Place in the oven and heat the tortillas for 5 minutes.

Meanwhile, heat 1 tablespoon of the remaining olive oil (or other grease) in a large skillet over medium heat. When hot, crack 2 eggs (or more if they fit without overlapping) into the pan and fry for 1 to 2 minutes on each side, or until the egg whites solidify, depending on how soft you like your eggs. Transfer to a warm plate and repeat with the remaining eggs and grease or oil.

Place 1 warm tortilla on each of four plates. Divide the beans among the 4 tortillas. Sprinkle the cheese over the beans and top with a fried egg. Garnish with sour cream, guacamole, and the remaining cilantro (if using). Surround the tortillas with a small dollop of each of the salsas. Serve hot pepper sauce on the side.

Maple-Roasted Bacon

Barefoot Contessa at Home (Ina Garten)

Serves 4 to 8

3/4 pound thick-cut smoked bacon (16 slices)

1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees.

Place a baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven -there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Birthday Brunch Series

This week Sarah is serving up BRUNCH. In just under a week I'll be hosting a birthday brunch for my train friend. I've already put a fair amount of planning into the menu, but it's bound to change as the week goes on. What I do know so far: the bread basket will be full full full! Aside from treating everyone to Greg's Bagels (along with homemade cream cheese, recipe follows) there will be an assortment of muffins and scones. Cream cheese and scones? Ew. No worries. I've got some honey butter from the Farmer's Market to toss on the table. 

Now, I admittedly stole the idea of my choice of scones from Cousin Kathleen. Rumor has it they're a weekend (and weekday) hit. No surprise, they come from Barefoot Contessa (aka Ina Garten). 

Maple-Oatmeal Scones

Barefoot Contessa Cookbook (Ina Garten)

Makes 14 scones

3 1/2 cups all-purpose flour

1 cup whole wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound cole unsalted butter, diced

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly  beaten

1 egg beaten with 1 tablespoon milk or water, for egg wash

Glaze

1 1/4 cups confectioners' sugar

1/2 cup pure maple syrup

1 tablespoon pure vanilla extract (the recipe calls for 1 tsp, but I always use 1 tbsp in baking)

Preheat oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch think. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20-25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Garlic & Herb Cream Cheese

Barefoot Contessa Family Style (Ina Garten)

Serves 6

16 ounces cream cheese, at room temperature

2 tablespoons minced scallions, white and green parts

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

2 teaspoons minced garlic

2 tablespoons milk

1/4 teaspoon kosher salt

Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Post Game Report

The verdict is in: the brownie muffins are delightful. The mac n cheese? Somewhat dreadful. People ate it, and even said they liked it. But what do they know? I got one comment that the fat free cheese was a bad choice (someone who hadn't tried it). I myself am skeptical of the evaporated milk. I also must admit I also overslept and had to mess with the slow cooker times so I could leave on time. 

Oh and for those interested in the game: Terps 17 UNC 15 Despite the rain! 

Now, let me give you a tried and true mac n cheese recipe. I've made this one twice myself, and had it once made by a family friend. My family, a family of self-proclaimed food critics, gave this recipe the blue ribbon when compared to other recipes and store bought varieties. 

Mac & Cheese

Barefoot Contessa Family Style, Ina Garten

Serves 6 to 8

Kosher Salt

Vegetable Oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere cheese, grated (4 cups)

8 ounces extra-sharp cheddar cheese, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cup fresh white bread crumbs (5 slices, crusts removed) Note: whole wheat also works well for a little extra crisp

Preheat oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon sat, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with them the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This is great for entertaining as well as comfort food that lasts all week. The Barefoot books are, as Rachel Ray says, great "go-to" books for just about any occasion or meal. 

Meet the Chef

Yes, it's true, I fancy myself a chef. I have the aprons to prove it. Not to mention the extensive (or, maybe, just expensive) cooking supplies filling up my kitchen. And, yes, MY kitchen. Others may use it, but I think anyone that steps foot in it, will tell you it is mine. I am my father's daughter (and apparently my cousin's cousin) so any kitchen I choose to occupy instantly becomes mine. Starting this blog is one of the few times I'm willing to share when it comes to the culinary world. 

Here, I plan to let you into my kitchen, without actually letting you in. You can't get in my way (and I will step on you if you do), but you can still be a part of the fun! 

Today's lesson: the art of the Tailgate. Game day is one day where I am not so domesticated. It's a day to replace the apron with the Terps jersey, the pot holders with the Terps gloves. I might even allow a boxed mix to sneak into my repertoire on this most sacred of days. I've learned that not everyone takes the Tailgate so seriously, but at Maryland we not only dress the part, but we really do bring our kitchen to the parking lot. 

Tomorrow is Game Day. And what am I serving up? The seasonally appropriate slow cooker mac n cheese. Which I can only imagine will be accompanied by the grill master's (not me, by the way) apple sausage followed by steak quesadillas. And for dessert? Brownie muffins. Not to mention whatever treat my fellow tailgate chef, K, whips up (another french toast casserole perhaps??).

Before I don the apron let me share my recipes.

Macaroni and Cheddar/Parmesan Cheese

Fix -It and Forget-It Lightly (Phyllis Pellman Good)

Serves 8

8-oz elbow macaroni, cook al dente

13-oz can fat-free evaporated milk

1 cup fat-free milk

2 large eggs, slightly beaten

4 cups grated fat-free sharp cheddar cheese, divided

1/4 teaspoon salt

1/8 teaspoon white pepper

1/4 grated fat free Parmesan cheese

Nutmeg, to taste (optional)

Spray inside of cooker with nonfat cooking spray. Then, in cooker combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, pepper and nutmeg (if using).

Top with remaining cheddar and Parmesan cheese.

Cover, Cook on low 3 hours.

Brownie Muffins

Lisa Lillien

Makes 12 muffins

1 package devil's food cake mix

15 oz can pure pumpkin puree

Preheat oven to 400 degrees.

Combine ingredients. Place batter in lined muffin tins. 

Bake for 20 minutes. 

There you have it. A healthy tailgate meal! Absorbs your beer and keeps you warm. And for next week? Stick with me while I plan a series of brunch menus.