Granita

A Fresh & Frosty Happy New Year to you! (new DECADE)

Simple is sweet. You can dress up a granita, or just go 'naked'. Sometimes simple and classic is just as good. In it's simplest form a granita is nothing more than frozen fruit juice (That's it; your complete ingredient list is fruit juice. I used cran-raspberry). As it freezes, the juice is raked with a fork about every 30 minutes so it sets up in large chunky crystals...a classic frozen dessert easy to make withOUT an ice cream maker!

Dress it up if you want...go for mixed fruit juice flavors; add a splash of lemon or lime to brighten sweeter juices with a touch of zestiness; add a little extra sweetness from sugar, honey, maple or another syrup; or add herbs or spices -- even a kick of chile or pepper. Splash in some liquor if you want, but don't go too heavy handed since too much alcohol will keep it from freezing.

Have fun experimenting!

Apple Fries

Apparently, you can get Apple Fries at Legoland amusement park in Carlsbad, CA. This recipe was part of a collection in Food Network Magazine this past summer with recipes of amusement park favorites. 

Even with Granny Smith apples, these were a little too sweet (which is NOT usually a problem for me). Maybe not entirely too sweet, just...kind of one-note sweetness. I added a sprinkle of salt and it balanced the flavors to my liking. I'd add salt in with the cinnamon sugar next time around. I also had some cream whipped already (beyond soft peaks, as you can tell in my photo, but I wanted to use what I had rather than whipping up more); tasted fine, though a little tougher to dip in than the softer, creamier version would be.

I'd also like to play around with a SINGLE frying, instead of the twice-fried process in this recipe. (Fry first, bake second?) Mine were nicely crispy on the outside -- other than one batch where the temperature dropped in the first frying, which already starts at only 300°...definitley lower than I would typically deep fry anything. I even made sure the apples sat and came to room temp before I made these. The cornstarch should help create a seal even in the lower temp oil -- seal in the apple juices and seal OUT the oil -- but that batch of fries was greasier than the rest. I'd bump up the temp for that first frying!

https://www.foodnetwork.com/recipes/food-network-kitchen/apple-fries-6607082

Easy Peach Hand Pies (or..."Peach Pie-lets")

My friend Teresa has asked me (...'encouraged me') more than once when I am going to start teaching cooking classes. I think she just wants to get more experience and learn some new recipes and tips! :) (Besides...though it could be fun to teach cooking classes occasionally, I already have a full time job, and a second part-time -- VERY part-time -- side hustle. I don't need a 3rd job!) Last time she mentioned it, I invited her out to bake and told her we'd call it a "pilot" class. She's been experimenting with baking pies; we decided try a hand-pie recipe and call it our "pie-let pilot" baking day! 

We used a Cooking Light recipe as a guide. It called for store bought dough, but I had some of my own in the freezer -- whole wheat even, which is what was recommended. Whole wheat is not as pliable, however, and produced more cracks in these folded over half-moon pies. I'd play with the recipe or use less whole wheat. And the fruit-to-crust ratio is slight on the fruit side, in my opinion. That's probably inevitable with this style and size, but again, this was our first try with "pie-let" hand pies.

Teresa had saved something on Pinterest that showed glazed pies...so I whipped up some powdered sugar vanilla glaze we drizzled over our pies to dress them up a bit (and hide some of the cracks). Fun day! :)

Ingredients (for 8 hand pies)
1 9-inch frozen whole wheat piecrust, thawed*
¾ C chopped peaches
3 T light brown sugar
1 T unslated butter
¼ t ground cinnamon
1 egg
turbinado or other coarse sugar

* I used my own dough, made with this recipe but using 2 C whole wheat and 1 C all purpose flour

Directions
Preheat oven to 400° F.

Peel, pit and chop peaches. In a medium bowl, mix chopped peaches with brown sugar, butter and cinnamon.

Roll out pie dough; use a 4" round cookie cutter to cut circles; gather scraps and re-roll as needed to cut 8 circles. (Or...divide dough into 8 equal portions; roll each into a 4" circle.)

Spoon about a tablespoon of chopped peach mixture onto each dough circle. Moisten dough edges with water; fold circle in half over peach mixture. crimpe edges with a fork to seal securely.

Place pies on parchment lined baking sheets. Pierce with a fork (or make a small slit with a sharp knife).

Beat egg in a small bowl; brush on pies. Sprinkle generously wiht coarse sugar.

Bake at 400° F until golden brown (about 14 minutes). Let cool slightly before serving...or glazing.

Simple Powdered Sugar Glaze: ½ C powdered sugar, pinch salt, ½ t vanilla and just enough milk to achieve a drizzling consistency.

Plum-Nectarine Crumble

The original recipe (from Food Network, here) called for hazelnuts in the crumble topping, and no oats. I like the heartiness of oats in a crumble or crisp topping, so I adjusted the recipe a tiny bit and added some to my topping. And since tree nuts and I are not on friendly terms, I always make substitutions depending on the recipe and what I have on hand...peanuts, pine nuts, sunflower seeds, etc. I used chopped honey-rosted peanuts with this recipe.

Fruit Filling Ingredients
2 lb nectarines (about 5)
1 lb plums (about 4)
¾ C sugar
2 T flour
1 T lemon juice
¾ t salt

Crumble Topping Ingredients
½ C flour
½ C whole wheat flour
¾ C packed brown sugar
1 C oats
1 t cinnamon
¾ t salt
¾ C roughly chopped nuts
¾ C very soft butter

Directions
Preheat oven to 375° F. Lightly coat 9x13" baking dish with butter or non-stick cooking spray (or equivalent sized baking dishes -- I use 3 smaller sized baking dishes to make separate servings so I could enjoy some NOW and freeze some for later).

Thinly slice plums & nectarines (½" slices). In a large bowl, combine sliced fruits with remaining filling ingredients and toss gently to coat evenly. Spread filling -- with all the juice! -- in baking dish(es).

In a medium bowl, combine all topping ingredients except butter, stirring until evenly mixed. Add butter, working it in with your fingers, until the topping begins to clump and is crumbly. Distribute evenly over top of fruit filling.

Bake until the topping begins to brown and filling is bubbley (40-50 minutes).

I plan to serve this with what's left of the honey ice cream I made a couple days ago. But vanilla ice cream or whipped cream would be fine too. Or caramel ice cream...

Strawberry Rhubarb Crisp

Rhubarb crisp (or pie, or rhubarb anything) wasn't something I ever had growing up. My mom didn't make it, and I don't remember either of my grandmothers making it either -- though it sounds like something they would likely have made, especially my Grandma Margaret who was also an avid gardener. Anyway, my brother-in-law recently mentioned how much he liked rhubarb dishes (and rarely gets them -- likely because they're no more in my sister's baking repertoire than mine!), so I thought I'd give it a go...

Serves 8-10

Fruit Filling Ingredients
4 C rhubarb, large diced (1")
4 C strawberries, large diced
1 C sugar
zest and juice of one orange (about ½ C juice, and close to 2 tsp zest)
1 T cornstarch

Crumble Topping Ingredients
¾ C flour
1 C rolled oats
¼ C sugar
½ C brown sugar
½  tsp salt
¾ C butter, diced

Directions
Preheat oven to 350˚. In a large bowl, combine rhubarb, strawberries, sugar and zest. Dissolve cornstarch in orange juice; add to rhubarb-strawberry mixture and gently stir to combine. Spoon or pour mixture into 9x13 (or even slightly larger) baking dish.

In a large bowl, stir together first 5 ingredients of crumble topping to evenly distribute. Cut in butter and continue mixing until mixture resembles coarse crumbs. Spread evenly over fruit in baking dish. Bake 1 hour, until fruit is bubbling and crumble topping is golden brown.

Best served warm, with ice cream or whipped cream.

Tips:
#1   I think this recipe makes a generous amount of crumble topping! I've never had complaints along those lines, but you could probably do with less, or save some for another recipe.

#2   Since the fruit may very well bubble over the edge of the dish, it's not a bad idea to put a large baking sheet under the 9x13 pan, or on the lower rack of the oven to catch any drips or spills. Line it with foil or parchment to make clean-up even easier.

Photo -- not exactly a 'glamour shot' as it's simply still in the baking dish...but it's going to my brother-in-law whole, tomorrow morning.

Honey - Peach & Blackberry Cobbler

Ingredients
2¼ C flour, divided
8 C chopped, peeled peaches (about 4 lbs)
¼ C honey
3 T fresh lemon juice
¼ tsp salt, divided
3 C blackberries
¾ C sugar
1 T lemon zest
1 tsp baking powder
6 T chilled butter, small diced
1¼ C low-fat buttermilk
2 T turbinado sugar
cooking spray

Directions
Preheat oven to 400˚. Lightly coat 9x13 baking dish with non-stick cooking spray.

Combine ¼ C flour, peaches, honey, juice, and ¼ tsp salt in a large bowl, toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into baking dish.

Combine 2 C flour, ½ tsp salt, sugar, zest, and baking powder. Cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined.

Drop dough onto top of peach-blackberry mixture. Sprinkle with turbinado sugar. Bake 40 minutes or until bubbly and golden.

Blackberry Danishes

Ingredients
12 oz cream cheese, softened to room temperature
6 T honey
3 T cornstarch
½ C sugar
1 egg
2 sheets (1 17.3 oz pkg) puff pastry, thawed but still chilled
3½ C blackberries
Optional: 2 T turbinado sugar

Directions
Preheat oven to 375˚. In small bowl, whisk egg with 2 tsp water; set aside.

On lightly floured surface, roll each sheet of puff pastry to 12" square. Cut into 9 squares (approx 4" each), and place on parchment paper lined baking sheet.

Blend cream cheese and honey until smooth. Divide evenly among puff pastry squares, spreading gently in a diagonal (corner to corner) across each square.

Combine cornstarch and sugar; gently stir in berries until sugar and cornstarch thickly coat berries. Divide berries evenly, spooning them over the cream cheese mixture on each puff pastry square.

Pull a corner of each puff pastry square over the filing; brush top of dough with egg wash. Fold opposite corner over egg washed pastry, pressing gently to seal. Repeat with all 18 squares. Brush dough all over with egg wash. Sprinkle lightly with turbinado sugar, if desired.

Bake danishes until golden brown and crisp (approx. 30 minutes). Remove from baking sheet promptly to avoid sticking. Serve warm or cold.

Peach Cobbler

Pictured: Peach-Blackberry Cobbler, baked (20 minutes) in individual custard cups rather than a 9x13 pan. -- I had about 4½ cups peaches and made up the difference with blackberries.

Ingredients:

Topping:

¾ C sugar
1½  C flour
1½  tsp baking powder
¾  tsp salt
½ C cold butter, diced
¼ C + 2 Tbls warm milk

Peach Filling:

2 Tbls cornstarch

¼  C cold water
¾ C sugar
¾  tsp ginger
1½  Tbls lemon juice
6 C sliced peaches

Directions:

Preheat oven to 400°.

Prepare Topping: In a bowl, combine sugar, flour, baking powder and salt. Cut-in butter, blend until mixture is coarsely mixed and crumbly; add warm milk and stir until mixture just forms a dough. Set aside.

Fruit Filling: In a large saucepan, dissolve cornstarch in coldwater. Add sugar, ginger and lemon juice; combine gently. Bring mixture to a slow boil over medium heat. Add peaches. Return to a boil, stirring very gently, cook 1 minute.

Pour fruit mixture into 9x13” baking dish. Drop dough topping by spoonfuls over top of fruit filling. Bake 20-25 minutes at 400°.

Peach Pie

I rarely make peach pie  -- I prefer berry and apple varieties of fruit pies -- so this is a "borrowed" (online) recipe. I brushed the top with peach juice out of the bottom of the bowl and sprinkled it lightly with cinnamon-sugar before baking. I also used half yellow and half white peaches, just for visual variety. This pie is for a fundraiser, or I'd cut a piece and photograph it that way. Maybe next time...  http://allrecipes.com/Recipe/Peach-Pie-the-Old-Fashioned-Two-Crust-Way/Detail.aspx?event8=1&prop24=SR_Thumb&e11=peach%20pie%20old%20fashioned&e8=Quick%20Search&event10=1&e7=Home%20Page

Strawberry Soup

Ingredients:
2 quarts strawberries
¼ - ½ C honey
1 - 2 Tbls lemon juice
1 C Riesling wine

Directions:
Wash, hull and trim strawberries. Puree everything in a food processor until smooth. Use more or less honey and lemon juice depending on the sweetness of the berries. Champagne can be substituted for the Riesling (or try a splash of Grand Marnier or Kirsch), or sparkling cider for a non-alcoholic soup.

Serve well chilled; garnish with fresh berries, mint and/or a dollop of vanilla yogurt. 

Same quantities can be used to make a cantaloupe or honeydew melon soup.

Rustic Plum Tart

I had a couple plums that were over-ripe. Found a Food Network recipe for a very basic Open-Faced Plum Tart made using a store bought crust (which I also had in the freezer and was glad to find some way of using it up!) -- though you could easily make your own. The original recipe even called for fig jam, which I have!  However, my fig jam already has ginger in it; so...here's my version, just slightly dressed up with some cloves, mint, and orange zest. Still quick and easy, especially using the store bought crust.

Ingredients:

1 9-inch store-bought pie crust
1/4 cup ginger-fig jam

¹/₈ tsp ground cloves

2 tsp fresh chopped mint

1 tsp orange zest
2 large plums, thinly sliced
1 egg 

¼ C raw cane sugar

Directions:

Preheat oven to 425°. Bring store bought pie crust to room temperature. Line baking sheet with parchment; place crust on baking sheet. Spread crust with ginger-fig jam, leaving 2" border around the edges. Sprinkle with ground cloves. Fan plum slices on top of jam. Top with chopped mint, orange zest, and half of the sugar. In small bowl, beat egg with about 2 Tbls water. Fold crust edges inward -- leaving center exposed -- press slightly to seal. Brush crust with egg wash (using it to help seal folds as needed); sprinkle with remaining sugar.Bake until dough is thoroughly cooked with golden edges (about 35 minutes). Serve warm with ice cream.