Dinner. OK, I guess for most people it would be dessert, but I skipped breakfast AND lunch then had this for dinner. I think it was a good trade off! If you decide to make this as a dessert, will seriously the easiest one ever. It took me less than 10 minutes to make (the time to cut the apples and then mix together the crumble. Bake for 20 minutes and voila… by the time your guests have finished dinner, dessert is ready. Frozen blueberries work too (try to find the smaller “wild” variety instead of the larger cultivated ones). Delish.
This week, I found myself in possession of a pound and a half of fresh figs. Not sure really how that happened, as figs are expensive and while you can find them a lot of places, certainly less common than say, an apple. Anyway, I absolutely love figs, but there is no chance that I could have eaten all of them (and enjoyed them) in one go, so I decided to make this lovely jam with about 2/3 of the lot. It’s a sweet jam, of course, with notes of honey, thyme and orange, but it pairs really nicely with savory — would go great with pork, and as shown with this cheese (it’s manchego) or even charcuterie. Or mix it into oatmeal or yogurt, or yes, even toast. It’s surprisingly versatile and yummy to boot. Also, it is very easy to make.
A few weeks ago, a friend’s daughter (who is 13) made him Peanut Butter Cup Banana Bread, which sounded yummy so of course I asked him for the recipe. I am not a fan of peanut butter on the whole (“good not great”) but if you have chocolate too, then I am all in. This isn’t her recipe (I modified by own “usual” banana bread recipe) but her’s looked awesome as well. So, thanks for the inspiration!
Here is Kat’s silly tip for the day, which you probably already know, but I am going to tell you again. When making muffins or quick breads, has it ever happened to you that the “stuff” (i.e. blueberries, chocolate chips, nuts) all gravitates to the bottom and then you have a nice top but everything else ends up in a gooey mess? solution: toss the berries, chocolate chips and/or nuts with a couple of spoonfuls of flour, creating a light coating. Then mix them into the batter. This makes the “stuff” grippier and it doesn’t all sink to the bottom!