Monday, June 22, 2009

Simplicity


Summer is one of my favorite times of year because everything is simple. Produce is at its finest and doesn't need to be doctored at all. So its the perfect time to show case fruit and not mess with it at all. So this crostada is just that beautifully simple and full of flavor. You won't be disappointed if you make it.


Peach and Blueberry Crostada

4 medium peaches, sliced into 8 pieces
2/3 cup of blueberries

1 teaspoon of cinnamon
2 tablespoons of brown sugar

1 pie crust, store bought or homemade

Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the peaches and blueberries and stir to combine. Mound up the fruit in the middle of the pie crust and make sure to leave an inch border all the way around. Fold the edges over about every inch to inch and a half and continue all the way around. Sprinkle with the cinnamon and brown sugar. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.

Thursday, June 18, 2009

One of the Best

I love my Husband, he is so supportive and wonderful but if you heard how we talk to each other sometimes you would think we were going to get divorced next week. Case in point. I am allergic to strawberries but since everyone in my family loves them, I cook and bake with them. So that means no sampling the product to see if it needs something or if the recipe turned out how I wanted. Which is a horrible thing to do when cooking as you are always supposed to taste your food. But unless I want to break out in hives and have my tongue swell to double its size that just isn't going to happen. So after making this crostada my husband has a slice and proclaims "You are a Freak of Nature". And I look at him and say what did you just say? And he repeats himself, so of course I ask for an explanation as to what the heck he means. Apparently this is a compliment that even though I can't eat strawberries I make a mean strawberry crostada. So I guess that is a great compliment that even though I couldn't taste it at all that my ideas of what it should be like were spot on. So I guess you could say this is one of the best compliments I have ever gotten.

Strawberries and Cream Crostada

1 1/2 lbs of strawberries, hulled and sliced
1 tablespoon of sugar

80z cream cheese, softened
2 tablespoons of flour
2 tablespoons of sugar
1 tablespoon of vanilla extract

1 pie crust, store bought or homemade

Preheat oven to 400 degrees. Line a sheet pan with parchment paper, and place the pie crust on the parchment paper. In a bowl combine the strawberries and sugar and stir to combine and coat all of the strawberries with some of the sugar. In a bowl combine the cream cheese, flour and sugar until smooth. Add in the vanilla extract and stir to combine. Using an off set spatula spread an even layer of the cream cheese mixture leaving an inch border all the way around. Place the strawberries so that they cover all of the cream cheese mixture, it will be a big mound on top but will reduce in the oven. Fold the edges over about every inch to inch and a half and continue all the way around. Bake for 20-25 minutes or until the crust is a light golden brown. Let cool on a cooling rack completely and serve at room temperature or slightly warm.

Wednesday, June 17, 2009

Melt the day away

Do you ever have those days where you don't know if you can make it the whole work day? Where all you want to do is go home and crawl under a blanket on the couch and eat something that is not at all on your diet. That is exactly how the last few days have been for me. So I wanted something super comforting and easy at the same time. I couldn't decide what I wanted to make and by the time I got home I was so tired and worn out that I didn't feel up to baking something elaborate so I went to my new best friend, My freezer. And I pulled out some lemon scones and put them in the oven, but I knew that would not be good enough to soothe the day that I had. So I whipped up some fantastic blueberry butter and once those scones came out of the oven and the blueberry butter hit the warm scone it was pure bliss and the day melted away as the butter melted into the scone.


Lemon Scones

10 oz of AP Flour
1 3/4 ounces of sugar
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
4 lemons, zested
4 oz of cold unsalted butter, cut into cubes
3/4 cup of heavy whipping cream
1/4 cup of fresh lemon juice
1 tablespoon of sugar

Preheat oven to 425 and line a baking sheet with parchment paper. In a bowl combine the flour, sugar, baking powder, salt, and lemon zest. Add in the cubed butter and stir to coat the butter with flour. Using a pastry blender cut into the butter until they become the size of small peas. Add in the heavy cream and lemon juice stir to combine. Once it starts to come together into a dough, turn it out onto a floured board and knead it a few times until it completely comes together. Pat the dough into a circle that is about 1 inch thick and cut as desired. I used a big square cookie cutter and then sliced them in half to get nice triangles, but they can be made into any shape. Sprinkle with sugar and bake for 14 to 16 minutes or until they are light golden brown. Cool on a wire rack and serve.

These do not really keep that well so they are best served the same day.

Blueberry Butter
3 tablespoons of left over Blueberry Sauce
1 stick of room temperature butter

Combine the butter and the Blueberry sauce until it is mixed thoroughly and if you would like to add more Blueberry sauce go for it!