Day Recipe Food Community

March 6, 2008

Any Season Fruit Crumble Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 8:24 pm

Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a
bastion of comfortable English tradition. They served what I considered then,
and still do, the finest of fruit crumbles. It was served very hot and had a
thick golden crumb topping that was baked on top of perfectly cooked and
sweetened fruit. Although the crumb topping was crisp on top, it remained
pleasantly soft in the middle.

Makes 6 servings.

INGREDIENTS

  • fruit filling
  • 6 cups peeled and cored apples chopped into 1/2-to 3/4-inch pieces (about 6
    large apples)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juicecrumble topping (makes about 3 cups crumbs)
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 pound (1 stick) cold unsaltedbutter, cut into 3/4-inch pieces

DIRECTIONS Prepare the Filling
Position a rack in the middle of the oven. Preheat the oven to 350°F.
Put the apples in a glass or ceramic baking container with a 2 1/2-quart
capacity. Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch
diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
Mix the sugar and cinnamon together in a small bowl. Sprinkle the sugar
mixture and lemon juice over the apples. Stir the mixture to combine the
ingredients, spreading them in an even layer in the baking dish. Set aside.

Mix the Topping
Put the flour, sugar, and salt in a large bowl and use a large spoonto stir
them together. Add the butter pieces, stirring to coat them with the flour.
Rub the butter pieces and flour between your thumb and fingertips or cut them
together with a pastry blender until coarse crumbs form that are about 1/2 to
3/4 inch in size, there is no loose flour, and the mixture looks pale yellow
rather than white. Spread the crumbs evenly over the apple mixture.

Bake and Serve the Crumble
Bake about 40 minutes until the crumbtopping is golden but with a few spots
of light brown, and the apples are tender when tested with a toothpick. Let
the crumble cool about 15 minutes before serving. Spoon the warm crumble onto
individual plates and serve with a scoop of vanilla ice cream, if desired.
The crumble can be baked a day ahead, cooled, covered, and stored at room
temperature. Warm it, uncovered, in a preheated 250°F oven for 15
minutes.

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Banana Crumble Recipe

Filed under: Recipes — Tags: , — Anna @ 8:00 pm

This recipe was developed from a banana muffin that had a similar crumbly
top. When I saw Stephan eat the top and pick out the banana chunks, I
realized a new dessert would be healthier, moister, and better appreciated. I
was right, but be sure to serve this very warm and don’t use very old,
overripe bananas — the taste becomes a little intense for children. Mash and
freeze such overripe bananas in a plastic container for a banana bread or
other similar confections.

Makes 4 servings.

INGREDIENTS

  • 4 large bananas
  • 1/4 cup all-purpose flour
  • 1/4 cup light brown sugar, firmly packed
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon coarse salt
  • 1/4 cup (1/2 stick) cold unsalted butter

    • equipment: 9- by 13-inch baking pan

    DIRECTIONS

    Preheat the oven to 400°F. Have children grease a 9- by 13-inch
    baking dish.


    Let the kids help you slice the bananas in half lengthwise with a table
    knife. Place the bananas cut side down in the prepared baking dish.


    Have the children place the dry ingredients in a medium mixing bowl. Using
    a table knife, have the kids help you cut up the cold butter into little
    pieces and add them to the bowl. With clean hands, have the children work the
    butter into the dry ingredients until the mixture is crumbly. Then spread the
    crumble mixture over the bananas in an even layer, pressing down slightly.


    Place the dish in the oven and bake until the crumble gets firm but not
    mushy and has turned golden in color, 10 to 15 minutes. Serve very warm.

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    Fried Calamari with Peperoncini Mayonnaise Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 6:24 pm

    Active time: 45 min Start to finish: 45 min

    Makes 4 hors d’oeuvre servings.

    INGREDIENTS

    • 6to 8 drained bottled whole green peperoncini
    • 1/2cup mayonnaise
    • 1lb cleaned squid, preferably small
    • 6to 7 cups vegetable oil
    • 3/4cup rice flour*special equipment:a deep-fat thermometer

    DIRECTIONS Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir into mayonnaise in a small bowl.

    Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels.

    Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer.

    Preheat oven to 200°F.

    While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl.

    Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl.

    Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer.

    Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven.

    Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan.

    Serve with peperoncini mayonnaise for dipping.

    *Available in the Latino section of many supermarkets, natural foods stores, Kalustyan’s (800-352-3451), and The Baker’s Catalogue (800-827-6836).

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    Lemon Curd-Blackberry Swirl Ice Cream with Blackberry Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 5:38 pm

    Makes 8 servings.

    INGREDIENTS

    • ice cream
    • 1 1/4cups (about 6 ounces) frozen blackberries
    • 1 1/2cups sugar
    • 1tablespoon plus 2/3 cup fresh lemon juice
    • 1tablespoon light corn syrup1 3/4cups whipping cream
    • 1 1/4cups whole milk
    • 1vanilla bean, split lengthwise
    • 8large egg yolks
    • 2 1/2teaspoons grated lemon peelblackberry sauce
    • 2cups (10 ounces) blackberries, fresh or frozen, thawed
    • 1/3cup sugar
    • 2tablespoons fresh lemon juice

    DIRECTIONS For ice cream:
    Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain berry mixture into small bowl, pressing on solids; chill syrup.

    Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover and refrigerate overnight.

    Process custard in ice cream maker according to manufacturer’s instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Spoon remaining ice cream atop blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.

    For blackberry sauce:
    Combine blackberries, sugar, and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. (Can be made 2 days ahead. Cover and refrigerate.)

    Scoop ice cream into dessert bowls. Serve ice cream with blackberry sauce.

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    Tuna and Vegetable Fettuccine with Lemon Breadcrumbs Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:00 pm

    Both easy and inexpensive, tuna-noodle casserole stretched proteins and carbohydrates to the limits and fed at least a generation of American kids very well. Canned tuna will never go away, but fresh tuna has joined it as a culinary staple, and it stars in this deconstructed version of the classic. All the elements that make tuna casserole so appealing and comforting are here, just slightly rearranged. And there’s no need to serve this on a cafeteria tray: It’s good enough for your best china.

    Makes 6 servings.

    INGREDIENTS

  • 7tablespoons butter
  • 1tablespoon grated lemon peel
  • 2cups fresh breadcrumbs2cups whipping cream
  • 8ounces cherry tomatoes, halved
  • 1cup frozen petite peas, thawed
  • 1pound fresh tuna, cut into 1/2-inch pieces1pound fresh fettuccine
  • 1cup freshly grated parmesan cheese
  • 2tablespoons fresh minced parsley

    DIRECTIONS

    Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add lemon peel; sauté 1 minute. Add breadcrumbs; sauté until golden, about 5 minutes. Season with salt and pepper.


    Combine cream, tomatoes, peas and 3 tablespoons butter in large deep skillet. Simmer over medium heat until sauce begins to thicken, about 3 minutes. Add tuna and simmer until tuna is cooked through, about 3 minutes. Season to taste with salt and pepper.


    Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain. Add pasta, cheese and parsley to sauce; toss. Season with salt and pepper.Divide pasta among plates. Sprinkle with lemon breadcrumbs and serve.

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    • Cranberry, Orange and Red Wine Marmalade Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 12:26 pm

    Makes 10 servings.

    INGREDIENTS

    • 2large thick-skinned navel oranges1cup orange juice
    • 1/2cup dry red wine
    • 1cup plus 2 tablespoons sugar
    • 112-ounce package cranberries

    DIRECTIONS Using vegetable peeler, remove peel (orange part only) in long strips from oranges. Cut orange peel into matchstick-size strips. Cut white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments. Cut segments into 1/2-inch pieces.


    Bring orange juice, wine and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Simmer 10 minutes. Add cranberries, half of orange peel and half of orange pieces and simmer until slightly thickened, stirring occasionally, about 15 minutes. Add remaining orange peel and orange pieces and simmer 10 minutes, stirring occasionally. Cool, cover and refrigerate (marmalade will thicken). (Can be prepared 1 day ahead. Keep refrigerated.)

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    Spareribs with Tangerine-Black Bean Glaze Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:00 am

    Little spareribs with “oriental” glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly
    flavored and definitely more authentic.

    Makes 4 servings.

    INGREDIENTS

  • 3 1/2pounds baby back pork rib racks2/3cup ketchup
  • 2/3cup tangerine-orange juice
  • 3tablespoons black bean garlic sauce*
  • 2tablespoons minced fresh ginger
  • 2tablespoons chili-garlic sauce*
  • 2tablespoons dry sherry
  • 2tablespoons (packed) brown sugar
  • 1tablespoon oriental sesame oil
  • 1tablespoon soy sauce1tablespoon sesame seeds

    DIRECTIONS

    Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.


    Mix ketchup and next 8 ingredients in large bowl to blend.

    Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.


    *Available at Asian markets and in the Asian foods section of some supermarkets.

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    • Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:32 am

    Makes 4 servings; can be doubled.

    INGREDIENTS

    • 8ounces red-skinned sweet potatoes (yams), peeled, chopped
    • 8ounces white-skinned potatoes, peeled, chopped
    • 6garlic cloves, peeled, left whole
    • 1bay leaf
    • 4tablespoons freshly grated parmesan cheese
    • 2large eggs, beaten to blend44- to 5-inch-diameter portobello mushrooms
    • 6teaspoons olive oil
    • 1/2cup chopped onion
    • 2tablespoons chopped fresh parsley
    • 1teaspoon minced fresh rosemary26-ounce bags fresh baby spinach

    DIRECTIONS Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.

    Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.

    Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.

    Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

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    Blackberry Syrup Recipe

    Filed under: Recipes — Tags: , , — Anna @ 5:29 am

    Active time: 10 min Start to finish: 45 min

    Makes about 1 1/3 cups.

    INGREDIENTS

    • 4 1/2cups blackberries (1 1/2 lb)
    • 1cup sugar
    • 1/2cup water

    DIRECTIONS Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes. Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Serve syrup at room temperature.

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    Caramelized Onion and Sour Cream Spread Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 5:00 am

    Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

    Makes 6 to 8 servings.

    INGREDIENTS

  • 3tablespoons plus 1/3 cup olive oil
  • 1large red onion, thinly sliced
  • 1large red bell pepper, thinly sliced
  • 1/2fennel bulb, cored, thinly sliced
  • 2teaspoons herbes de provence
  • 1teaspoon sugar
  • 8garlic cloves, finely chopped
  • 1/3cup sour cream
  • 1tablespoon drained capers184x1 1/2×1/4-inch slices olive bread

    DIRECTIONS

    Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.


    Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.


    Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.

    A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.

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