Buckles, Cobblers, Grunts & Slumps
(Page 2 of 6)
September/October 2006
Susan Belsinger
Slump — See Grunt.
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Apple Brown Betty with Rosemary
Crisp fall apples taste good with a sprinkling of robust herbs like rosemary or sage. This dessert is generally layered with breadcrumbs on the top, which get crispy, but it is easy and equally tasty to just toss everything together.
Serves 8 to 10
5 large apples, peeled if desired, cored and sliced thin
Juice of 1 lemon
5 slices whole wheat bread, torn or cubed into bite-sized pieces
1 cup packed brown sugar
1 teaspoon cinnamon
8 tablespoons unsalted butter, melted
About 10 sprigs rosemary, 11/2- to 2-inches long
1/2 cup apple cider or juice
Heat oven to 375°F. Generously butter a 2-quart ovenproof dish; set aside.
In bowl, toss apple slices with lemon juice. Add breadcrumbs, sugar, cinnamon and butter, and toss well.
Place rosemary sprigs in prepared dish and cover with apple mixture. Pour apple cider over all.
Bake 30 to 40 minutes, or until top crumbs are browned and fruit is tender. Cool on baking rack for at least 15 minutes before serving hot, or serve warm, or at room temperature.
Blueberry Buckle with Lemon Verbena and Cinnamon Basil
This recipe was inspired by one of the finest bakers that I know of, who is also a friend and colleague, Nancy Baggett. Her latest book, The All-American Dessert Book, published by Houghton Mifflin in 2005, is a must-have.
Serves 8 to 10
Buckle Batter:
11/2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Scant 1/2 teaspoon salt
2 cups blueberries, washed and drained
2/3 cup sugar
1/8 cup packed lemon verbena leaves or 1/4 cup packed lemon basil leaves
1/4 cup packed cinnamon lemon basil leaves
8 tablespoons unsalted butter, softened
2 extra-large eggs
1 teaspoon pure vanilla extract
3 tablespoons buttermilk
Heat oven to 350°F. Butter a 9- or 10-inch deep-dish pie plate; set aside. Mix flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, toss 1 tablespoon of dry ingredients with blueberries.
Combine sugar, lemon herb and cinnamon basil in processor and pulse until smooth; the sugar will turn green with tiny flecks of herb.
Add butter to processor and process until smooth and fluffy. Add eggs and vanilla and process until smooth. Add dry ingredients and pulse to blend, then add buttermilk and blend until just mixed. Stir in berries and transfer batter to prepared dish, smoothing so it is level in pan.
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