 From Chef Lesley Stiles: Fresh Fruit Crisp 6 cups fruit 1 cup wheat flour 1 cup brown sugar or turbinado sugar 1/2 cup butter, melted 2 T vanilla 1 t cinnamon 1/2 c oats 1 T salt Preheat oven to 350 degrees. Butter baking dish. Place fruit in dish. Mix flour, sugar butter, vanilla, cinnamon, oats and salt in bowl. Crumble onto fruit. Bake 1 hour until fruit bubbles and top is crunchy and lightly browned. Serve warm with vanilla ice cream or cold the next day for a very decadent but sensuous and utterly fulfilling breakfast. Serves 6. Shortcakes for any kind of Fruit! I like a nice, fluffy, barely sweetened biscuit for my shortcake. Warm from the oven with just a touch of butter on it, ladled with cut up fruit that has been able to macerate for an hour or so, possibly with a bit of Framboise or Grand Mainer and a dollop of honey sweetened whipped mascarpone, this is shortcake nirvana. Shortcake 2 1/4 cups flour 1 1/2 teaspoons kosher salt 1 1/2 teaspoons baking powder 1 tablespoon sugar 1 teaspoon sugar 4 tablespoons butter 2 tablespoons melted butter 3/4 cup buttermilk or milk Preheat oven to 425 degrees. Butter a pie tin or glass. Sift dry ingredients into a bowl, flour, salt, 1 tablespoon sugar and baking powder. Cut the 4 tablespoons butter into the dry ingredients with your fingers or a pastry blender until it resembles dry bread crumbs. Add the milk and mix quickly until dough comes together in a sort of sticky mass. Pat into pie pan, brush with 2 tablespoons melted butter and sprinkle teaspoon of sugar on top. Bake for about 15 minutes or until light brown on top. Cut into 8 wedges. Printer-friendly version More recipes  |
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Summer is marching
in and with the now mild weather, the fruits are coming
in at a steady pace. The
late freeze hurt many north central valley farmers but
the southern most have come out unscathed. The
cherries and early peaches and apricots are
delicious and every week there are more varieties to choose
from. I have said it every year and I will say it again,
we are so blessed to live so close to and have access to
the freshest and best fruits and vegetables in the country.
It is very easy to eat local and in season. In the coming weeks expect those fresh, beautiful tomatoes
to make their appearance that we have been waiting for.
I got
a vegetable from Mee Vang the other day that I thought was Thai
basil but was corrected by Mee. It is a green to be sauteed with
meat or chicken that tastes a lot like a nice mix of mint and basil.
Very interesting. More on that later or be your own detective and
ask Mee or Zang about it. Nice showing of eggplants and green
beans too and the English
peas are going strong next to the favas. The
peppers are not far behind as are the show stoppers, heirloom
tomatoes and corn, moving in just in time for end
of school and graduation bar-b-ques. Website: www.cccfm.org
© Copyright CCCFM 2008.