Tag Archives: fruit

Pretty snack

I totally got this one from mom. If you’re going to have an apple, why not make it a little more of a treat?


The very best applesauce

It’s apple season, people. Please don’t let it pass without making some delicious apple dishes. This is one of my favorites to just have in the fridge. Great on it’s own, mixed with yogurt, served with potato pancakes or pork. You can also sub it for oil in a lot of baking recipes.

Served here with a dollop of Greek yogurt and local honey….

One thing about this recipe that’s really different from most apple recipes, is that I strongly prefer it with just one variety of apples, as opposed to a mix. I usually prefer mixes because you get more complex flavors. With this, it’s best to really let one variety shine. My fav is pink lady.

  • 4 lbs apples, unpeeled and cut into 2 inch pieces
  • 1/8 – 1/4 cup sugar (your call…I prefer less. You can always add honey later)
  • 3/4 C water
  • pinch salt
  • 1 T butter, cut into 4 pieces

Optional flavorings to stir in at end: Cinnamon,  candied ginger, lemon zest, nutmeg

  1. Place apples, sugar, salt and water in heavy-bottomed pot. Toss to combine, cover and cook until apples are tender and just beginning to break down (but not falling apart). About 20 min
  2. Transfer to food processor, add butter, optional seasoning and pulse until broken down. Do not over process! You want it smooth, but not liquid.

I also love it mixed with Greek yogurt and served with homemade granola and chopped apples


OK, so this post isn’t exactly “seasonal” or “timely.” So, I’m a bad “blogger” and “person.” You might take all that sass talk back when you try these shortcakes. They are really different from what I grew up with- impossibly tender and delicate, instead of biscuity and sturdy. I love both types, but I think they just go with different fruits. This recipe would be perfect with raspberries or blueberries. The other would be better with strawberries or peaches. Fair enough?

There’s one super nutty step in this that I loved. You add a pulverized cooked egg yolk. That way, you get the fat and richness, but not the moisture. Kooky.

1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup  plus 1 tablespoon heavy cream

  1. In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
  2. Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
  3. Use a cookie cutter to make shapes of your choice. Chill for 20 minutes and up to 2 hours.
  4. Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with  sugar (course/decorative if you have it). Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
  5. While the shortcakes are baking, toss the berries with a little sugar and lemon juice. Let stand several minutes. The sugar pulls out moisture from the berries and the lemon balances the sweetness and prevents browning.
  6. Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

More good breakfasts

I just cannot make myself actually type up a recipe for this kind of thing. I want to keep track of the good breakfasts and maybe give some other folks a few ideas, but that just has to be good enough. What do you think? Am I lazy?

  1. Eggs scrambled with Mexican oregano on whole grain toast with 1/4 avocado sliced on top (squeezed lime and salted avocado) + golden honeydew and plums
  2. Fresh fruit salad ( peaches, plums, strawberries and raspberries) and mini banana muffins (from freezer after niece’s wedding)

Blueberry cobbler bars

I found this recipe on Smitten Kitchen, one of my favorite food blogs. I saw it about a year ago,  filed it away in my noggin, forgot all about it, rediscovered it, baked it, fell in love with it, and then forgot about it for 2 months. And now, ladies and gentlemen, I am FINALLY posting it.  Please don’t let my treatment of this recipe suggest that it is anything other than extremely delicious and simple. It is a keeper. I made it the week my niece stayed with me and packing it in her lunch for camp. I don’t think she minded.

Recipe adapted slightly…

1 1/2 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
3/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
4 teaspoons cornstarch

  1. Preheat the oven to 375  and prepare a 9×13 inch pan (I suggest a parchment “sling” + pam, but just pam works fine).
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in 1/2 teaspoon salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. Press down to compact and ensure even coverage.
  3. In another bowl, stir together 1/2 cup sugar,  1/4 teaspoon salt, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 40-50 minutes, or until top is slightly brown.  Cool completely before cutting into squares. Can be refrigerated for 1+ week

Do I dare to eat a peach?

Caramelized peaches! YUM! I am always looking for good peach recipes. I can’t help myself when I see a peach stand by the side of the road or a big pile of pink, fuzzy goodness at the grocery store, but there is a difference between coming home with peaches and coming home with GOOD peaches. Sometimes they just aren’t good enough to eat all by their lonesome. It’s not their fault. They just need a teeny bit of help. I know for a fact that this is great with ice cream or yogurt.  I secretly (maybe not so “secretly” now) suspect that it would be a great topping with pavlova, pound cake, angel food cake, shortcake, etc.

  • 1 Tablespoon unsalted butter
  • 5 large peaches
  • 1 Tablespoon lemon juice
  • 2 Tablespoons dark brown sugar
  • 1/4 teaspoon table salt
  1. Peel (if fuzzy) and slice peaches. Toss with salt in bowl. Then pour peaches into a strainer, set over bowl and let sit for 30-6o minutes.
  2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the peaches and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
  3. Sprinkle the sugar over them, increase heat to medium high and sauté until the juices further thicken and the sugar caramelizes slightly, about 1-3 minutes.
  4. Add the lemon juice and any juice in bowl and sauté until the juices thicken, shaking the pan so that all is well blended. Let the peaches cook, shaking or stirring occasionally, until the juices are very thick, about 1-2 minute.

By the way, the title of this post is from one of my  all-time favorite lines of poetry, from TS Elliot’s “The Love Song of J Alfred Prufrock.” Here’s the last little bit…

I grow old … I grow old … I shall wear the bottoms of my trousers rolled.

Shall I part my hair behind? Do I dare to eat a peach? I shall wear white flannel trousers, and walk upon the beach. I have heard the mermaids singing, each to each.

I do not think that they will sing to me.

I have seen them riding seaward on the waves, combing the white hair of the waves blown back, when the wind blows the water white and black.

We have lingered in the chambers of the sea, by sea-girls wreathed with seaweed red and brown

Till human voices wake us, and we drown.

Raspberry brown sugar gratin

3 ingredients, people! You are 3 ingredients and 15 minutes away from an insanely delicious and elegant dessert. Really, how can you not jump on that? Come on. It isn’t the prettiest girl at the dance, but it is the one you want to take home to meet the parents, knock up and live happily ever after with. Did I mention that it only has 3 ingredients?

1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream or crème fraîche (at/close to room temp to ease folding)
1 cup dark brown sugar

  1. Preheat broiler and set rack to lower middle level. Gently fold raspberries and sour cream together in a shallow 1-quart dish.
  2. Evenly sprinkle brown sugar evenly over the dish.
  3. Run the dish under the broiler until the sugar just starts to caramelize. Watch VERY carefully. Eat at once.

How to peel peaches (or tomatoes)

1. Cut a small x in the bottom of each peach

2. Place peaches in boiling water for 45-60 seconds (a big pot can handle as many as 10, but better to work in batches than overcrowd)

3. Remove with slotted spoon and immediately transfer to ice bath

4. Just slip the skin off!

Ginger & Apple sesame bagels

I don’t even think this counts as a “recipe,” but it’s just too fantastically delicious to ignore.

  1. Bring a block of cream cheese to room temperature, or until it’s soft enough to really work
  2. Cut up candied ginger into small chunks, until you have about 4 Tablespoons. You can always add more, but you can’t take any out, so feel free to start small
  3. Fold ginger into cream cheese and add 1-2 Tablespoons of honey
  4. Peel and slice a green apple VERY thinly
  5. Serve with halved sesame bagels

Breakfast of champions

I know it’s not rocket science, but we had the loveliest breakfast with my father-in-law on Saturday. Little banana and pecan muffins (from the freezer!), greek yogurt, and the prettiest plate of fruit with a squeeze of lime. I need to get the banana nut recipe from my moms, because they were fantastic straight out of the freezer. I want them in my life on a far more regular basis. Sigh.