Strawberry Rhubarb Crisp

Rhu the Day
I am not really sure when I realized that I was a fan of Rhubarb. It’s not a plant you see a lot in Bay Area gardens, mainly because it prefers colder climates like in Washington and Oregon. That being said, I lived in Oregon for four years. There were plenty of berries but not a lot of rhubarb.

It’s only been in the last ten years or so that I have gone crazy for rhubarb. It took one great strawberry rhubarb pie to get my family hooked. For that reason, I feel compelled to try any rhubarb recipe that comes along.

Over the weekend we held a get-together for a friend who was in from out of town. This meant I was feeding a decent-sized crowd. The main course was easy to put together. Then, I went looking for something for dessert that was fresh, tasty, and said spring but would still feed a lot of people.

When I found this Strawberry Rhubarb Crisp recipe, I knew the search was over. This crisp was a big hit. My son said it was like crack…he couldn’t stop eating it.

I ended up doubling the recipe. But, even keeping the original proportion yields a decent-sized crisp. Don’t worry about leftovers. Even if you do end up with some, this makes an excellent breakfast.

Strawberry Rhubarb Crisp Recipe
Yields 6 servings
Adapted from Food and Wine Magazine

This old-fashioned recipe has a generous, crisp oat topping to complement the tangy filling. The recipe is best served warm with Vanilla Bean Ice Cream. Read more…

Apple Bourbon Cake

October Fest
Last weekend some friends hosted their annual Oktoberfest celebration. It was perfect. The weather was crisp and fall-like. The beer flowed and many pretzels were consumed. There were tasty brats and my favorite bockwurst. There may also have been lederhosen but it’s a visual that I’m trying to ignore.

I was in charge of bringing a dessert. But, what does one bring to a beer party? Chocolate seemed wrong. So, I figured a harvest-y flavor like apples would pair nicely. And, since the group was mostly adults, I knew something boozy would also work well. I went with this Apple Bourbon Cake, and it didn’t disappoint.

Don’t be afraid of the bourbon glaze. The flavor is not as overpowering as you might think. Some lightly sweetened whipped cream is a must, though…

Apple Bourbon Cake Recipe
Adapted from Melissa Clark, NY Time Cooking
Yields 10 to 12 servings Read more…

Strawberry Balsamic Ice Cream

Berry Different
When you ask most kids what their favorite ice cream flavor is, more often than not it will involve chocolate, and/or caramel, and some sort of add-in like marshmallows or Oreo cookies. My son always had a different answer. Don’t get me wrong, he would never refuse a scoop or three of something gooey and chocolatey. But, if you ask him was his favorite is, he will tell you it’s strawberry.

I like to do as much as possible with the summer produce that’s available. This includes making ice cream out of the best peak-of-ripeness fruits I can find. I am a peach lover. So, it goes without saying that I make peach ice cream at least once during the warm months. Sometimes I whip up a quart of cinnamon ice cream because it’s ridiculous melted on a warm slab peach pie.

Strawberry is the flavor I make most because I like to have it readily available in the freezer for craving emergencies. A “Rescue Ice Cream”, if you will. For the record, I use the phrase “rescue” a lot. I have a stash of “rescue” chocolate in my pantry for those times when nothing but chocolate will do. Alas, I have to constantly move my stash because others in my household freely “rescue’ themselves and they are like bloodhounds on the scent.

Most people think of strawberry ice cream as the sad, artificially-flavored third of the Neapolitan carton that only gets eaten because there are no other options. In fact, strawberry ice cream can be amazing if you use really good and ripe strawberries. Anything less will produce a lackluster finished product. This recipe for Strawberry Balsamic Ice Cream is one of my favorites.

And, don’t be scared off by the addition of balsamic vinegar. You don’t really taste it in the ice cream. It’s purpose is to intensify the flavor of the strawberries for a fantastic summer treat.

Strawberry Balsamic Ice Cream Recipe
Adapted from Sweet Cream and Sugar Cones by Bi-Rite Creamery
Yields 1 Quart

This is one strawberry ice cream recipe that you can use even if you have slightly out-of-season berries. The addition of the balsamic vinegar adds both complexity and some of the acidity that was lost from freezing the strawberries.

If you want a smoother ice cream, you can also strain the seeds out of the purée—or enjoy the crunch of the tiny seeds. Read more…

Blueberry Salsa à la Amy

Salsa Berry
I admit I am not a big blueberry fan. I don’t dislike blueberries, but they are not my go-to for a berry snack. I have raspberries for that. That being said, we’re getting into blueberry season when they are really good.

When I eat blueberries, most of the time they are in something and cooked like a muffin or pie. And, almost always it is something sweet. Don’t get me wrong, I am a fan of sweet blueberry treats. But, I have been on the hunt for a recipe that is as savory as you can be with a sweet berry—but also doesn’t mess too much with the berry itself. I found salsa…

You can never go wrong with fresh tortilla chips and salsa, no matter what the salsa is made out of. Though some might disagree, a blueberry salsa really isn’t that crazy to me. After all I make salsa out of mangoes all the time. So, I know the sweet will work with the spicy.

There are plenty of versions of blueberry salsa out there if you are looking. A lot of them cook the tomatoes. I don’t. I prefer to dice everything up and keep the fresh flavor. But, it all depends on what flavors you like when eating salsa. It also depends on your tomatoes. If you have fresh tomatoes from your garden, just dice ‘em up. Those babies are gold…

Type of chili pepper is another point of personal preference. I like hot salsa but not super hot salsa. If it’s so hot that I can’t taste anything but the heat, what’s the point? I tend to go with jalapeños, or Fresnos if I want a tad more heat. I also add a little bell pepper because that’s what I do in my mango salsa and if it ain’t broke don’t fix it.

Give this recipe a try next time you have some really great blueberries and want a snack, And, if you find this rolls into being your dinner, I won’t tell…

Blueberry Salsa à la Amy
Yields 6 to 8 servings Read more…