...such a short season. We made our annual Strawberry Jam this morning...I didn't take a picture since I'd covered that so thoroughly last year. Two batches was good for the five quarts we had left from Redman's delivery; we also picked up eight more quarts from a stand near Smyrna yesterday - some very red, ripe berries at the end of a lane. We made one batch of jam with them - and, note to self, using liquid pectin actually does require more sugar and less fruit, just as the recipe suggests, if you want it to set; oh well, so it's strawberry sauce - and the rest are going into the Strawberry Rhubarb Crisp we are serving tonight, and again tomorrow with the Prix-fixe menu. Want a very easy, very tasty dessert using pretty much any fruit from now through apples? I vote for Crisp:
Fill an 11X13 baking pan just about 2/3 full with your fruit of choice - strawberries, peaches, blueberries, a mixture of any you love. Remove them from the pan into a mixing bowl and add a couple tablespoons of tapioca flour. Apples don't need this, rhubarb needs a little more. Also with rhubarb and with sour cherries, toss the fruit with a little sugar as well - as much as 1/2 cup per 4 cups of fruit.
In another bowl, mix 1 cup of flour, 2 cups old fashioned oatmeal, 1 cup brown sugar, 1 tsp. cinnamon, 1/2 tsp. salt, and 1/2 tsp. vanilla. Once this is thoroughly blended, work in about 5 to 7 ounces of butter, with your hands, until you have a pretty uniform "crumble". Put the fruit back into your baking pan, cover with the oatmeal mixture, and bake in a 350 degree oven until the fruit is bubbling and the top is browned, maybe 30 minutes or a little more. Serve this warm with cream. It's pretty good straight out of the walk-in refrigerator for breakfast too!
Or, just come to Brooks Tavern and let us make it for you!
Fill an 11X13 baking pan just about 2/3 full with your fruit of choice - strawberries, peaches, blueberries, a mixture of any you love. Remove them from the pan into a mixing bowl and add a couple tablespoons of tapioca flour. Apples don't need this, rhubarb needs a little more. Also with rhubarb and with sour cherries, toss the fruit with a little sugar as well - as much as 1/2 cup per 4 cups of fruit.
In another bowl, mix 1 cup of flour, 2 cups old fashioned oatmeal, 1 cup brown sugar, 1 tsp. cinnamon, 1/2 tsp. salt, and 1/2 tsp. vanilla. Once this is thoroughly blended, work in about 5 to 7 ounces of butter, with your hands, until you have a pretty uniform "crumble". Put the fruit back into your baking pan, cover with the oatmeal mixture, and bake in a 350 degree oven until the fruit is bubbling and the top is browned, maybe 30 minutes or a little more. Serve this warm with cream. It's pretty good straight out of the walk-in refrigerator for breakfast too!
Or, just come to Brooks Tavern and let us make it for you!
Yummy! I haven't gotten any local strawberries yet but I will have to get some and try your crisp recipe.
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