Food Photo of the Day ~ Summer Fruit Crumble

Over the past few days the snow fell on E-town nonstop. Regardless of how beautifully pristine white everything became, thoughts of summer ran through our heads. Remembering all the fresh fruit I had stashed away in the freezer I decided to make a summer fruit crumble; which consisted of rhubarb, blackberries, strawberry, blueberries and of course, I added some fresh apples. Summer was in our thoughts and in our stomachs very comfortably as the snow gently fell outside. 

Hope everyone had a great weekend! -  JD     

Apple Rhubarb Crumble

Apple crumble... or apple crisp is a classic dessert and the addition of rhubarb gives it a tangy and tart zing amongst the sweetness.  

Apple Rhubarb Crumble

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8 large apples, peeled, cored and diced

2 cups rhubarb, blanched

1/2 cup caster sugar

1/4 cup all purpose flour

1 teaspoon ground cinnamon

1 1/4 cups quick cooking oats

1 cup all purpose flour

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

OPTIONAL: 

2 tablespoons caster sugar

1/2 teaspoon ground cinnamon

Pre heat oven to 350ºF (175ºC) and butter a 9x13 baking dish.

In a large bowl, mix together the apples, rhubarb, caster sugar, flour, and cinnamon until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, and brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. Mix the caster sugar and ground cinnamon together and sprinkle over the top, if you wish. You may also use a pre-made cinnamon sugar.

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

  

Hope everyone is having a good week. - JD 

Making Liqueurs at Home

Summer keeps making an appearance and this quirky cookbook will soothe those summer afternoons and nights with a refreshing and tantalizing liqueur. What could be more gratifying then to serve a homemade liqueur under a summer sunset. Although not all the liqueur recipes in this book are summery. With an estimated 78 recipes there is one for every season and even a few that are quite unique. Like the Green Tomato liqueur or the Artichoke, the Caraway, as in caraway seed, Juniper, Rose, Cantaloupe, and the Green Grape. The possibilities seem endless. 

The author states that he has complied the recipes from his travels to other countries, and contributions are also from family and friends. There is a very brief introduction which talks about liqueurs and how liqueurs are made. This book also suggests that it is inexpensive, fun, and easy to make your own liqueur. On that note, I will share a few recipes from the book to inspire you in possibly making your own liqueur.

RHUBARB LIQUEUR
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1 cup ground rhubarb stalk
1/2 orange, sliced peeled only
6 artichoke leaves
1 cup sugar
1 cup vodka
4 1/2 cups semi dry white wine

Put the rhubarb, orange peel and artichoke leaves with the vodka in a tightly sealed jar for 5 days. Then dissolve the sugar in the wine and add to the contents of the jar. Mix well and let stand for another 5 days. Strain through a colander and cloth into a glass jar and seal tightly. Set aside in a cool, dark place to mature quietly for 2 more months.

The recipe states that "this is an unusual liqueur with a slight tart after taste that is surprising and pleasant. And that it is best served as an aperitif." 


COCONUT LIQUEUR
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2 cups fresh coconut meat
4 coriander leaves
4 juniper berries
2 1/2 cups brandy
1 cup vodka

Cut the coconut into small pieces and add to rest of ingredients in a glass jar. Seal tightly and leave for 3 weeks in a cool, dark place. Gently shake from time to time. Then strain through a paper filter in to a glass jar and seal tightly. Return to the cool, dark place and leave for 3 months.

The recipe states "this is a dry liqueur having a rich bouquet which is touched with the sweet fragrance of the coconut. It is best served after dinner. "


CHERRY LIQUEUR
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2 lbs. sweet cherries
1/2 lemon - sliced, peel only
3 1/2 cups sugar
4 cups dry white vermouth

Pull the stems of half the cherries and cut of the other stems near the fruit. Place all the ingredients in a tightly sealed jar and leave for 1 month, shaking occasionally. Then strain through paper filter into a glass jar and sell tightly. Set in a cool, dark place for 6 months. 

This recipe states that " it is an excellent drink to end a meal."

Hope everyone is having a good week. - JD  

Rhubarb and Mixed Berry Crumble

Over the weekend this became a joint effort. Not that it takes two people to make a rainy day dessert. More like my fiancé went out to the garden to collect some rhubarb, came up with the idea for a dessert and I felt compelled to get my hands in there while things were coming together in the kitchen. Honestly I don't need an excuse to take over the helm in the kitchen... I just get in there! This was the best comfort food on a rainy day. The sharp tart taste was balance by the sweetness of the mixed berries and crumble. Super easy and so delicious. Enjoy! - JW   

Rhubarb and Mixed Berry Crumble

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4-5 cups of rhubarb stalks 

2-3 cups mixed berries

1 cup caster sugar

1/2 cup brown sugar

4 oz (125g) of butter

3/4 cup of white flour 

Pre heat the over to 200ºC / 400ºF.

Wash and cut up the rhubarb stalks into 2cm / 1 inch pieces. Making sure all the leafy parts are cut of - they are poisonous.

Melt the butter and add both of the sugars and flour. Mix well to create a crumbly mixture.

Put the rhubarb and mixed berries into a lovely oven proof dish. Cover with the crumble mixture. Bake for about 35-40 minutes or until crumble is browned and crisp. 

Let cool for a bit before serving. May be served with ice cream or whip cream. 

Note: You could cut down the caster sugar a bit if you find it too sweet however that would elevate the tartness. 

My Garden

We have a garden. Not a lot is planted there, three different types of tomato plants, one rhubarb and two rows of radishes. It was planted late about midsummer and trying to be diligent did seem cumbersome. Except for the rhubarb, which stalks pointed every which way, the tomatoes and radishes seemed a bit shy. Yesterday we checked on our little garden and this is what we found... 

Three very lovely cherry tomatoes and more are on the way. I am sure these are bursting with flavour! 

One radish that went straight into the salad I was making for dinner last night.   

Two very green tomatoes which can be ripen by placing them on a window sill which gets loads of sun. 

Next year I would like to plant earlier and extend the garden so other vegetables may be planted. Regardless of it being planted late we still managed to reap some positive benefits from the garden. The tomato plants are still going strong. The radishes could still produce a few more. As for the rhubarb... it's still wild as ever. How does your garden grow? -JW