Last of the summer fruit, so I thought I would make a final round of jam, this time Peach with Ginger. Turned out great, even though the peaches were still a little hard but the final result is great. It even set well (I think peaches have a fair bit of natural pectin and I used the low-sugar sort just to make sure).
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Breakfast/Brunch
Headed out on a road trip tomorrow, so I am prepping a few things to take with us that are easy to store, easy to eat. That includes these Black Currant Almond Streusel Bars. As with all of my crumble and struesel bars, these are super-easy to make, really versatile to swap out flavors and pack up really nicely. Also perfect to take along as a picnic or biergarten snack or dessert.
Breads, Breakfast/Brunch
Very Berry Jam Trio: Black Current + Port Wine, Cran-Strawberry and Raspberry Rhubarb Jams
So, it’s summer and I have gone berry picking a number of times. This always means that I make jam, to carry on the intense summer flavors to the rest of the year. This year, I made a few more kinds than usual, so I am putting them all in one “Triple Berry Jam” post. Pick whichever one you like and make some yourself. The Cran-Strawberry is refreshing, the Black Current + Port Wine also works well as an accompaniment to wine and cheese and the Raspberry Rhubarb? Well, that one I managed to get most of the seeds out so no picking at your teeth after breakfast. Enjoy!
Breakfast/Brunch, Cookies, Desserts, Sweet Snacks
Browned Butter Cran-Strawberry Crumble Bars with Toasted Pistachios
Between eggs and strawberries, I seem to be drowning in ingredients these days, so I decided to make more jam (subsequent post coming up) and then with “extra” jam (I ran out of jars), I decided to make these crumble bars. They are definitely my go to recipe. This time, I browned the butter first (definitely a great idea) and then added pistachios as well. Perfect for a 4th of July picnic!