Monday, October 16, 2017

Spicy Green Tomato Chutney

When you live in Minnesota, your tomato crop is always at risk of being wiped out by frost before most of them ripen. This past week they predicted several nights of hard frost, so I decided it was time to pick all the firm green tomatoes, both cherry and full size, and do something with them. Since I'm on a chutney jag at the moment, that's what I made. A little spicy from the ginger, but delicious served with pork.

Friday, October 13, 2017

Apple Crisp with Oat Topping

My friends, Cherry and Michael, offered me a few apples from their prolific trees. I was thinking along the lines of 4 or 5 nice apples. Michael put a hefty thirty pounds of apple goodness into my trunk and today I'm digging for inspiration on the internet.

I thought these delicious apples would be great in a crisp, and they are! You can get away with serving this for breakfast paired with plain yogurt. Yum!

Monday, September 25, 2017

Strawberry Rhubarb Sonker

I learned about this recipe while listening to the Splendid Table podcast. Sonker sounded really retro, but also really intriguing. It's a baked fruit dessert with a tender-crisp crust. Eight tablespoons of butter sounded extremely decadent (can you tell this recipe is from the South?), but worth trying at least once. Since I'm always on the lookout for a way to use more rhubarb in the summer, I incorporated some tartness into the fruity mix.

Tuesday, September 19, 2017

Rhubarb Chutney

What should one do with a bumper crop of rhubarb? Jam is good, but chutney is even better! This complex spicy-sweet-sour condiment is perfect on pork chops or alongside roasted chicken. I like this recipe because it is simple to make with consistently good results. Make a double batch and give some away!

Saturday, September 16, 2017

Italian Prune Plum Clafoutis

For about two weeks each summer you can find Italian prune plums at the grocery store. That's when I start to think about making this clafoutis. Prune plums are meaty, small and eliptical in shape. They are very versatile--delicious fresh, baked or in jam. The traditional clafoutis recipe (an eggy French dessert) is made with cherries, but I like this version even better.

Sunday, September 10, 2017

Flourless Brownies with Ganache

On the occasion of our wedding anniversary, I perfected a recipe for flourless brownies. I tried one recipe in a trial run that was based on cocoa and those turned out bitter and dry. This recipe was just about perfect--thank you, Nicole Hunn. The only modifications I made were to substitute some coconut sugar for white sugar and to use semi-sweet chocolate in the ganache. Though a ganache topping sounds like it would be gilding the lily too much, it actually balances out the dark chocolate of the brownie nicely.

Wednesday, September 6, 2017

Sweet Red Bean Soup

If you've ever had a sweet red bean soup for dessert after a Chinese banquet, you're already familiar with this thin bean gruel. That doesn't sound very appetizing does it? But it's very popular and one of the many Asian sweets based on the red adzuki bean, like red bean mochi. Besides, as desserts go, it's made of beans so how bad could it be for you?