Cherry Rhubarb Crisp

In case you haven't noticed, I have just the tiniest bit of a sweet tooth (no kidding).  It's terrible and a habit I wish I could break (not really, I am afraid).  It was especially bad during my pregnancies--I believe I still have a few of the Milky Ways I enjoyed during that time plastered to my middle.  Although it's abated somewhat, I still have to end the evening with something just a tiny bit sweet.  I'm not picky, it doesn't even have to be extravagant. 

A crisp is one of the simplest desserts around and it goes together extremely quickly.  Despite its rather humble place in the dessert world, I don't think you can go wrong with a sweet fruit filling topped with buttery, brown-sugar crumble.  Since we've had an abundance of fresh fruit in the house, I decided a crisp was in order. 

It can be varied in the topping and filling based on what you have on hand.  I was feeling nostalgic about my Grandma Lois' Cherry Rhubarb Jam (I'll have to get my hands on and share that recipe) and thought I'd give that Cherry Rhubarb combination a spin.  Feel free to substitute another fruit: blueberries, peaches, blackberries, apples, you get the idea...

Cherry Rhubarb Crisp
3 cups pitted cherries
3 cups rhubarb, trimmed and sliced (frozen is fine)
1/4 cup brown sugar, packed
1 tablespoon all purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon almond or vanilla extract, optional
2/3 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
whipped cream, vanilla ice cream or frozen yogurt for serving (we did a splash of half and half because that was what was in the house at the time)

Directions:
Preheat oven to 375 degrees F.  Spray a medium sized baking dish (11x7 or 8x8-inch recommended) with cooking spray.
Add fruit, 1/4 cup brown sugar, 1 tablespoon flour, lemon juice and almond extract in baking dish and stir to combine. 
In a medium bowl, stir together flour, 1/2 cup brown sugar, oats, cinnamon, nutmeg and salt.  Cut in butter with a pastry blender or two knives until the mixture becomes like coarse meal.  Sprinkle over the fruit mixture. 
Bake at 375 for 30 minutes or until bubbly and beginning to turn golden on top. 
Top each serving with whipped cream or ice cream. 

Recipe adapted from: The Best of Cooking Light, Blueberry Crisp a la Mode
Note:  This is a very basic crisp recipe.  You can add other things to make it more personal:
I have been known to use whatever odd bits of granola (or crumbled up granola bars), the mangled gingersnaps at the bottom of the bag, lonely graham cracker pieces, chopped nuts etc. I have lying around to make a crisp--just stir those extra bits in with the flour and oats (or in place of the oats) before adding the butter (using more butter if necessary).

Ricotta Gnocchi in Sage Brown Butter

Last Wednesday was one of those extra-crazy, hectic evenings.  Mealtime rolled around and there was nothing even remotely ready to sit down for.  Quick! Feed the kids whatever randomness you can gather from the fridge!  Never mind that it doesn't entirely cover all the food groups and your five-year-old goes to bed wailing that he didn't get to eat "real dinner."  Jay and I agreed that I would put together something for us once the little darlings were tucked away for the night.

Once the kids were in bed, I set to work on a dish I had been wanting to try for awhile.  It made use of the remaining container of ricotta cheese I had used to make Summer Lasagna the week before and some fresh sage leaves I actually happen to be (trying) to grow this year.  I put on a pot of water to boil, browned some butter and within a short time, we were settled on the couch in front of the tv together with our respective pasta dishes (what a treat nowadays since having kids--the whole eating in front of the t.v.--for our family, that is).  Traditionally, "gnocchi" are little dumplings made from potatoes and flour and served with pesto or pasta sauce.  That said, gnocchi (which translates literally into "lumps") can actually be made from many ingredients.  These Ricotta Gnocchi were incredibly simple to make and are creamy and light, Italian comfort food.  I served them with sage brown butter, as recommended by Mark Bittman, the recipe's author.  You don't have to wait for a night when the kids are already in bed to make them (I would think they would be kid friendly--especially if they got to help), but I don't blame you if you do. 

Ricotta Gnocchi
1 15 ounce container ricotta cheese (preferably whole milk)
1 1/4 cups shredded Parmesan cheese (this is a time where freshly shredded improves things greatly)
2 eggs, beaten
freshly ground black pepper
salt
3/4-1 cup all-purpose flour
3 tablespoons unsalted butter
8-10 fresh sage leaves

Bring a large pot of water to boil.  In the meantime, in a medium bowl, stir together ricotta cheese and Parmesan.  Mix in eggs and stir until well combined.  Add salt and pepper to taste.  Add in 1/2 cup flour, adding more until mixture comes together in a very sticky dough.  Put one spoonful of dough into the boiling water.  If the dough holds its shape while it boils, the dough is ready, if not, add more flour.

Put the butter in a large skillet and melt it over medium heat.  Continue to cook butter until it becomes a nutty brown color.  Add the sage leaves and fry in the butter until crispy looking (just a minute or so).  Turn heat to low and just keep warm.

Place spoonfuls of the dough (working in batches of about six at a time) into the boiling water.  When gnocchi rise to the surface, remove from water with a slotted spoon and add to the skillet with the sage butter.  Continue to boil gnocchi and transfer to skillet until dough is used up.  Once all the gnocchi are in the skillet, toss with the sage brown butter, taste and adjust seasoning as needed and serve immediately.
Serves 4

Source: Ricotta Cheese Gnocchi by Mark Bittman

Steamed Corn with Fresh Herb Butter

Having a husband from Iowa, there are some pretty strong feeling about sweet corn in this household.  According to my husband, just about the only corn worth eating is found in August and is purchased off the back of a pick up truck from a kid in overalls.  That said, I thought I'd take my chances with a new crop of corn that was on sale last week (6 for $1 at Sunflower Market for anyone who's interested).  I think even mediocre corn would be proud to wear the herb butter, but we were actually pleasantly surprised.  The easy steaming method saves time (no big pot of water to have to wait on) or there's also a variation for the grill below.  The only disappointing thing was only picking up four ears!  

Steamed Corn with Fresh Herb Butter
4 ears of sweet corn
water for steaming (Mark Bittman in How to Cook Everything Vegetarian also suggests you can substitute milk for the water to produce extra sweet and tender corn, especially if the corn is less than ideal--I'll have to try that method sometime)

herb butter:
2 tablespoons butter, softened to room temperature
1 garlic clove, minced or grated as finely as possible
1/4 cup fresh mixed herbs, finely chopped (I used basil, parsley and cilantro but chives or rosemary or tarragon or chervil would all be good too)
salt and pepper

In a small bowl,  add garlic to butter, along with fresh herbs and stir until well mixed.  Season with salt and pepper as desired.  Set aside or chill in fridge until ready to use.  Remove husks and silk from corn and set aside.  Add 1-2 inches of water to a tall pot.  Bring water to a boil over high heat.  Place ears of corn in pot, standing up and leaning against the sides.  Cover the pot and steam the corn very briefly, about 3 minutes.  Remove from the pot, spread with the herb butter and serve immediately.

Variation: The herb butter is also really delicious on grilled corn.  To grill, peel back husks (but keep attached to the base of the ear).  Spread each ear of corn with 1/2-1 tablespoon softened herb butter and replace husks.  Grill over medium-high heat, turning the ears of corn occasionally until corn reaches desired doneness (I just like to take the "raw" taste off), about 10 minutes.


Note: sweet corn is best when cooked and eaten as quickly as possible after buying (really after picking, but we don't always have control over that).  The sugar in corn starts converting to starch immediately after picking and affects the flavor in a bad way.  Hence, why sweet corn bought off a truck in the middle of August (having been picked that morning) tastes like pure summer heaven...

cooking method inspired by Mark Bittman's How to Cook Everything Vegetarian

Lemon Curd and Lemon-Yogurt Brunch Parfait

Lemon-Yogurt Brunch Parfait

 I feel like I've been on a bit of a lemon kick lately and as long as I am, I might as well share with you this yummy recipe for lemon curd.  Lemon curd is a thick spread made from lemon, sugar, eggs and butter (think of the filling in a lemon meringue pie) and is really a delicious addition to a wide number of foods.  Traditionally, it is served with scones (kind of like biscuits) for brunch or teatime, but it can be used to top slices of pound cake or pieces of shortbread, used as a filling in between layers of  cake, spread on toast or even stirred into plain yogurt (one of my favorite uses!).  To buy a jar at the store can be crazy expensive (and I've found I don't really like the taste of the jarred stuff that much anyway), but you can make your own in about 15 minutes and with mostly ingredients you probably already have on hand. This recipe makes about 2 cups, so there's plenty to share--turn it into a sweet gift by putting some in a jar tied with a pretty ribbon!

Lemon Curd
2/3 cup sugar
6 tablespoons butter, softened to room temperature
4 egg yolks
1 whole egg
1/2 cup freshly squeezed lemon juice (from about 4 small lemons)
1 tablespoon lemon zest

In a medium mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.  Add egg yolks and egg and beat together over medium speed until mixture is smooth.  Add lemon juice and mix thoroughly (the mixture may look a bit curdled but it will smooth out during cooking).  Transfer mixture to a heavy sauce pan.  Stir mixture constantly over medium-low heat until it is thick and coats the back of a spoon (about 8-10 minutes).  Do not let it boil.  Stir in lemon zest and transfer to a bowl to cool.  Cover surface of lemon curd with plastic wrap and chill in the refrigerator.  Store in the fridge for up to 2 weeks or you can freeze it as well.  Makes about 2 cups. You can also substitute lime juice and zest for a lovely lime flavored spread!
Recipe adapted from Fine Cooking

 
Lemon-Yogurt Brunch Parfait 
Even though this is more of a concept than an actual recipe, I felt like this use for lemon curd has to be included.  Layers of lemon curd, plain yogurt, berries and lady fingers, combine for a refreshing treat. It would make a lovely finale to an Easter brunch, a light dessert or just relatively guilt-free snack.  These are really just suggestions, please feel free to improvise.

Ingredients:
plain yogurt 
lemon curd
some kind of cookie: lady fingers, graham crackers, vanilla wafers, lemon wafers, shortbread, etc.
berries, fresh or frozen, any kind (I used blackberries, but raspberries, strawberries or blueberries would all be beautiful and tasty)

Layer all ingredients in either individual wine glasses or all together in a trifle bowl (or some other clear glass serving dish, preferably clear so you can see all the layers), repeating layers until you run out.  Serve immediately or can be made ahead (for softer cookie layers).  Store pre-made parfaits in the refrigerator.