Blueberry Granola Crisp

In my neck of the woods the blueberries are fabulous.

Just in time for a dessert trying out a new riff on my usual granola crust.

It went well…..

Blueberry Granola Crisp

Crust:

• 1 cup granola

• 1/3 cup all-purpose flour

• 1/3 cup raisins, optional

• 3 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 5 tablespoons butter or margarine, cut into chunks

Place the granola, flour, raisins, brown sugar, cinnamon and salt in a food processor and pulse the ingredients 2-3 times to distribute them evenly. Add the butter and pulse several times until the butter pieces become tiny and distributed evenly within the dry ingredients. Set aside.

Filling:

• 4 cups blueberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour

• 1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Place the ingredients in a baking dish, toss to distribute the ingredients evenly. Cover the fruit with the granola mixture. Bake for about 30-35 minutes or until the crust is brown and crunchy.

Makes 4-6 servings

Hallowe'en Baked Apple

I’m not expecting too many — maybe no — trick-or-treaters this year. In an ordinary year the whole notion of going out in what usually turns out to be the first of yucky weather of the season to get an overload of junky candy always seemed preposterous to me, but maybe I’m just the Ebenezer Scrooge of Hallowe’en.

This year, during a pandemic, trick-or-treating sounds absolutely nuts.

I am hoping that parents throughout the country will at least take a year off and do something different this Hallowe’en.

Here’s one suggestion — what my parents did, back in the day when trick-or-treating wasn’t a thing.

First, we carved a pumpkin. My mother untangled the inside mess, separated the seeds and roasted them. It’s easy: rinse off the seeds, let them dry (use paper towels to dry them), place them in a small amount of olive or vegetable oil and toss them around, then put them single layer on a cookie sheet (parchment or foil lined helps with cleanup). Sprinkle with salt (herbs or blends such as curry powder or za’atar if you like) and roast in a preheated 375 degree oven for 15-20 minutes or until they are dry and crispy.

Second, my Dad placed coins in three apples (for three kids): one with a quarter, one with a dime and one with a nickel. He put them in a basin of water and we had to dunk our faces in the water and grab an apple with our teeth. One year he didn’t do the apple bobbing thing, he tied apples on strings on a line that he set up in our living room and we had to jump up and grab the apple with our teeth. Obviously the one who got the quarter was overjoyed and I realize that for today’s youngsters a nickel, dime or even a quarter may seem not worth it, but the bobbing or jumping is worth it. Good stuff for the memory bank.

Then we ate. I don’t remember any particular dish but I know it was likely to be baked macaroni. My mother always topped her mac-and-cheese with rice krispies. I tried that on my kids, who gave it a thumbs down, but I’m putting it out there for you anyway (click on the link).

My dad always made his famous hot chocolate.

Boy would I love some of that today.

Dessert? It was likely to be some apple thing my mother cooked up. So. How about some baked apples?

Baked Apples with Orange and Spices

• 4 large baking apples

• half a lemon

• 1/3-1/2 cup raisins

• 2 teaspoons grated fresh orange peel

• 3/4 cup orange juice, apple juice or cider

• 6 tablespoons maple syrup

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon grated nutmeg

• 1/4 cup water

• 1 tablespoon butter, margarine or coconut oil, cut into 4 pieces

Preheat the oven to 375 degrees. Wash the apples, then remove the core and seeds, leaving about 1/2-inch on the bottom. Peel the apples 1/2 of the way down from the stem end on top, then rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, orange peel, 3 tablespoons of the juice and 2 tablespoons of the maple syrup. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon and nutmeg. Mix the remaining juice, maple syrup and water and pour over the apples. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 

Simmered Plums with Orange and Pepper

I got the most glorious plums recently.

A lot of them (because they looked so good!).

However, there’s just two of us and rare visitors, two at a time, and there are just so many plums a person can eat!

Some of the fruit started to soften and I made some barbecue sauce with those.

Before the others met the same fate, I simmered them with some brown sugar, cinnamon, orange peel and just a few whole black peppercorns to jazz up the flavor. The sauce is vaguely hot, but not overly spicy.

Eat these lightly cooked plums plain, drizzled with some of the poaching fluids, and/or with whipped cream, heavy cream, ice cream, sorbet, sour cream, yogurt, mascarpone cheese, goat cheese — all good.

Bonus: this recipe is amazingly quick and easy.

Simmered Plums with Orange and Pepper

• 1/2 cup brown sugar

• 2” cinnamon stick

• 2 2-inch strips orange peel

• 16 peppercorns

• 6-8 medium plums, cut in half, pits removed

Place the sugar, 1-1/2 cups water, cinnamon stick, orange peel and peppercorns in a saucepan large enough to hold the plums. Bring the liquid to a boil over high heat. Lower the heat and simmer for 10 minutes. Add the plums. Cook for about 15 minutes or until the plum skins split and the fruit is tender. Remove the pan from the heat and let the plums cool in the syrup. Serve the plums with some of the poaching liquid.

Makes 4–6 servings.

Blueberry Tart with Oat Crumb Crust

Summertime. And the blueberries are gorgeous.

Blueberry Tart with Oatmeal Crumb Crust

• 1 cup all-purpose flour

• 1 cup quick-cooking oats

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup brown sugar

• 1/2 cup butter (margarine, solid coconut oil), in chunks

• 2 boxes (4 cups) blueberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 1 tablespoon all-purpose flour

Preheat the oven to 350 degrees. Combine the flour, oats, cinnamon, salt and brown sugar together in a bowl. Work in the butter until the mixture resembles coarse crumbs. Measure out 1 cup and set aside. Add the remaining mixture to a 9-inch tart pan with a removable bottom and press firmly onto the bottom and sides. Bake for 10 minutes. Remove from the oven. Mix the blueberries, sugar, lemon juice and flour and spoon into the tart pan. Sprinkle remaining oat mixture on top. Bake for about 45 minutes or until the crust is golden brown. Let cool.

Makes 8 servings

Simmered Strawberry Fool

This dessert may look very fancy and I placed it on a very fancy plate. 

BUT: other than serving fresh fruit as is, this is among the simplest, easiest desserts ever. And you can also serve it in a plain old dish, custard cup, individual ramekin. However you wish.

The point is, you can transform this into a festive Shavuot holiday dessert just by using a lovely serving piece. The prep is a cinch.

Most of the time a fruit fool is a simple blend of crushed fruit and whipped cream (sometimes with vanilla or another extract added). The extra step of cooking the fruit and adding Balsamic vinegar gives the dish a richer, deeper flavor. Well worth the few (less than 10) minutes of time it takes.

Strawberry Fool 

• one pint strawberries

• 1/2 cup sugar

• 2 tablespoons Balsamic vinegar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon finely grated fresh orange peel

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

• Extra berries, cookie, chocolate shavings, mint leaves, etc. for garnish

Clean the strawberries, remove the stems and chop the berries into small pieces. Place the berries and sugar in a saucepan and cook over medium-high heat for 5-6 minutes, stirring frequently. Stir in the Balsamic vinegar, cinnamon and orange peel and cook for another 2-3 minutes or until the liquid is dark and syrupy. Remove from the heat and let cool. Whip the cream with the vanilla extract until thick. Fold the strawberry mixture into the whipped cream until well blended. Spoon the mixture onto dessert dishes (over berries or cookies, if desired). Garnish with berries, chocolate shavings, etc. 

Makes 6 servings
 

Quarantine Charoset or Pantry Charoset or Completely Made-up Charoset

When I was growing up the Seder charoset was used symbolically only. My grandmother, and in later years my mother, would grate an apple or two, mix it with some walnuts and Manischewitz concord grape wine and that was that. It always turned brown and didn’t look very appetizing and we ate it only as commanded during the reading of the Haggadah.

Then, several years ago, charoset became a big deal. It was now expected to taste good, look good and be eaten like a side dish, the way we eat cranberry sauce or apple sauce.

And so, I stopped making the apple mush. Instead, over the years, I’ve made Persian versions, nut-free versions, coconut charosets and all sorts of others, based on different ethnicities.

This year I am making my special COVID19 jumble, made with what I have on hand in the way of dried fruit (plus an orange, which I always have in the fridge.

Should I call it Quarantine Charoset, Pantry Charoset or simply Completely Made Up Charoset?

I don’t use any nuts because of allergies, but you can add 1/3-1/2 cup of chopped nuts (any kind) to this recipe if you have some in your pantry.

Quarantine Charoset or Pantry Charoset or Completely Made-up Charoset

• 1-1/2 cups chopped dates

• 1 cup chop dried figs

• 1 cup chopped dried apricots

• 1/2 cup raisins

• 1 fresh apple, peeled and chopped

• 1/2 cup pomegranate jam (or any jam you have)

• 1/3 cup Passover wine (preferably Concord grape)

• 1/4 cup orange juice

• 1 teaspoon grated fresh orange peel

Place the dates, figs, apricots, raisins and apple in a bowl and toss the fruit to distribute the pieces evenly. Add the pomegranate jam and stir to coat the fruit. Pour in the wine and orange juice; add the orange peel. Toss the ingredients. Let rest for at least one hour before serving.

Makes about 5 cups

Roasted Citrus Yogurt

Roasted Citrus Yogurt

I have been a yogurt woman for decades. Even before it became as popular and ubiquitous as it is today. I mentioned it last week in a post about muffins.

Back in the day, at least where lived, there was only one brand of yogurt to buy — Dannon — and just a few flavors. No mango that I recall, or key lime, and most certainly no salted caramel.

My favorite was prune, which disappeared even before yogurt became au courant because, I’m guessing, there were maybe two or three people in the entire world other than me, who loved it.

I wish there was a good prune yogurt today (there is one brand but it contains gelatin, which I don’t want in my yogurt). I confess to buying plain yogurt and occasionally adding a blob or two of prune lekvar. For those who haven’t tried that — it’s awesome.

In fact, I almost never buy flavored yogurt, other than Chobani Passion Fruit flavored, because, after prune that is my top choice. I almost always get a large tub of unflavored Greek-style, so I can create my own flavors. Like prune.

This being winter, when citrus fruit is the best that a supermarket can offer (I do not buy out of season summer fruit!) I decided to prepare a citrusy flavor blend for my yogurt breakfast: roasted grapefruit and oranges, a touch of honey and butter, a texture crunch by way of toasted almonds.

Delicious. I’ve made this with all-oranges too. Equally delicious (substitute 4-5 oranges for the grapefruit).

Roasted Citrus Yogurt

• 2 large grapefruit

• 4 oranges

• 2 tablespoons butter

• 3 tablespoons honey

• 2-1/2 cups plain Greek style yogurt

• 1/4 cup chopped toasted almonds

Preheat the oven broiler. Remove the skin and pith from the fruit. Cut the fruit into bite size chunks and place the chunks on a parchment lined baking sheet. Heat the butter and honey in a small pan over medium heat. When the butter has melted, stir the mixture to blend the ingredients and pour the mixture over the fruit and toss to coat each piece. Broil the fruit for about 6 minutes, tossing once, or until lightly crispy. Remove the fruit from the oven and set aside to cool. Spoon layers of the fruit and yogurt into 6 serving bowls. Sprinkle the nuts on top.

Makes 6 servings

Grilled Crispy Pineapple

Grilled Pineapple

If you’ve never tasted grilled pineapple, you’ve missed a real treat.

Cut into thick slices, it’s a fabulous side dish for dinners of grilled or roasted chicken, lamb, duck or fish.

But it has a sort of rum-like flavor, so I also think of it as a “solid cocktail.” Which makes it the perfect accompaniment to such items as grilled chicken wings and other savory nibbles. In that case, cut the large slices into cubes and skewer the chunks onto toothpicks.

OR — this dish is so versatile — top each slice with whipped cream, ice cream or sweetened mascarpone cheese (garnish with some chopped pistachios or mint) and use it as a dessert.

Any way at all — you can’t go wrong.

Grilled Pineapple

• One whole pineapple

• 2 tablespoons brown sugar

• 2 tablespoons coconut oil, vegetable oil, melted butter or a mixture of these

• 2 tablespoons orange juice

• 1 teaspoon grated orange peel

• sea salt

• mint for garnish, optional

Cut the leaves off the pineapple. Remove the outer fibrous rind. Cut the peeled pineapple in slices about 3/4-inch thick. Set aside in a single layer in a pan. Heat the brown sugar, coconut oil, orange juice and orange peel in a saucepan over medium heat, stirring until the sugar is dissolved. Pour over the pineapple slices, turning the pieces to coat both sides. Let macerate for about 45 minutes. Preheat an outdoor grill to medium (or use a grill pan or the oven broiler). Grill the slices for about 4 minutes per side or until well glazed and tender, brushing occasionally with some of the liquid. Sprinkle lightly with sea salt. Garnish with fresh mint if desired.

Makes 6 servings

Blueberry Yogurt Torte

You know that famous Plum Torte so many of us bake for Rosh Hashanah? I decided to use it for a light, summery coffee cake.

Sort of. I replaced the plums (not yet available anyway) with fresh seasonal blueberries.

I gave it a bit of enrichment by adding some yogurt (dairy sour cream would be fine too) and a splash of orange (by way of peel) because the citrus pairs so well with blueberries.

Voila! A terrific, easy, more-appropriate-for-summer dessert. July 4th? Sure. Picnic? Sure. Any time at all.

Blueberry Yogurt Torte

• 1/2 cup unsalted butter

• 1/2 cup plus one teaspoon sugar

• 1-1/2 cups all-purpose flour

• 2 teaspoons grated orange peel

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 large eggs

• 1/2 cup unflavored yogurt

• 1 pint blueberries

• lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, orange peel, salt, baking powder and baking soda and mix briefly to blend ingredients. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until a thick batter has formed. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Dried Fig and Coconut Charoset

Every year I make two charosets for our Seders: the family favorite (a Persian style with pistachios, dried fruit and a hint of cayenne), and also a new one.

Last year the newbie was this Dried Fig and Coconut charoset. It was a BIG HIT!

It’s easy to make, you can make it ahead and it is NUT FREE.

Dried Fig and Coconut Charoset

• 1 cup chopped dried figs

• 1/2 cup chopped dried apricots

• 1/2 cup dried cherries or cranberries

• 1 navel orange

• 1 cup flaked coconut

• 2 teaspoons chopped fresh ginger

• 1/2 teaspoon ground cinnamon

• 1/2 cup apricot jam

• 1/4 cup sweet white or red Passover wine

Combine the figs, apricots and cherries in a bowl. Peel the orange and remove the outer white pith (leaving only the orange flesh). Cut the flesh into small pieces and add to the bowl. Add the coconut, ginger, cinnamon apricot jam and wine and mix ingredients. Let rest for at least one hour (preferably several hours) before serving. May be made a day ahead.

Makes about 3 cups