We tried this recipe from Food & Wine: http://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp Our modifications: first, the recipe calls for 2 lb rhubarb, but we could find neither fresh nor frozen, so we used 1 lb frozen peach slices instead. Because peaches are not as tart as rhubarb, we reduced the amount of white sugar by ½ cup (for… Continue reading Strawberry-peach crisp
Tag: fruit
Balsamic-roasted strawberries and grapes
Preheat oven to 375. Using a 9x13" baking dish, add 1 lb (16 oz or 2 cups) each strawberries (cleaned and quartered) and grapes (here, a combo of red and black), halved lengthwise. Toss with ¼ cup each sugar and balsamic vinegar (we used a 3:1 ratio of regular balsamic and fruit-infused balsamic). Oven-roast, tossing… Continue reading Balsamic-roasted strawberries and grapes
Skillet cornbread with blueberries
We were looking for a not-too-sweet recipe, so we tried this: http://www.jessicagavin.com/skillet-cornbread-blueberries/ We used ¾ cup coarse yellow cornmeal and ½ cup blue cornmeal. Note: The blueberries all sank beneath the surface. What we might try next time is to wait to add the 15 reserved berries to the top of skillet after 15 mins… Continue reading Skillet cornbread with blueberries
Avocado, persimmon, and grapefruit salad
We tried this recipe: http://thelatinkitchen.com/r/recipe/avocado-grapefruit-and-persimmon-salad but made a few modifications. First, based on our pantry, we omitted the salad greens and used pecans in lieu of pepitas (pumpkin seeds). Second, instead of toasting the pecans on the stovetop, we toasted them in our toaster oven at 325 until toasted (about 5 mins) and then sprinkled… Continue reading Avocado, persimmon, and grapefruit salad
Hot mulled apple cider, version 1
We tried Ina Garten’s recipe: http://www.foodnetwork.com/recipes/ina-garten/hot-mulled-cider-recipe.html but adjusted proportions for our amount of fresh cider (6.5 cups). We also sliced half of an orange rather than squeezing it and then adding the peel. (Dec. 2016)
Blueberry lemon almond crisp
We tried this healthier version of crisp. Recipe here: http://cookieandkate.com/2015/blueberry-almond-crisp/ (Dec. 2016)
Blueberry cornmeal skillet cake
We tried this recipe but used blue corn meal instead of yellow: http://www.growforagecookferment.com/blueberry-cornmeal-skillet-cake/ (Nov. 2016)
Balsamic roasted mixed berries
Preheat oven to 350. Combine 1 lb (16 oz) strawberries, halved or quartered with 6 oz each blueberries and raspberries in a 9x13 baking dish. Toss with 2 Tbsp white sugar and 2-3 Tbsp balsamic vinegar (a 2:1 ratio of regular balsamic and fruit-infused white balsamic), then oven-roast for 30 mins, stirring once midway. Serve… Continue reading Balsamic roasted mixed berries
Concord grape cornmeal cake
We used ½ lb (about 1 cup, halved and seeded) Korean grapes, a hybrid of Concord grapes, for this recipe: http://www.epicurious.com/recipes/food/views/concord-grape-cornmeal-cake-51122620 We also used 1% milk and white vinegar in lieu of buttermilk, following these guidelines: http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757 (Sept. 2016)
Sheet-pan cumin chicken with squash, fennel, and grapes
We had an unexpected surplus of Korean grapes, so we tried out this savory recipe: http://www.epicurious.com/recipes/food/views/sheet-pan-cumin-chicken-thighs-with-squash-fennel-and-grapes-56390000 We modified by coating the chicken thighs with 1 Tbsp olive oil before adding the spices, placed the seasoned chicken on a lightly oiled baking rack set on top of the vegetables (to keep the chicken from getting soggy),… Continue reading Sheet-pan cumin chicken with squash, fennel, and grapes
Cooking Adventures 