Before we end strawberry season for the year, I did attempt to “lengthen” the season by making jam. I am good at making jam; it’s usually quite delicious. This year, the berries were sweet, so I went with a low sugar jam variety, and added vanilla bean paste as an extra “bump” in flavor. Makes about 6 jars.
Making the most of the very short currant season, I went PYO at Russell Orchards in Ipswich again. I am planning on making cassis (a flavored currant liqueur) again, so needed black currants for that, but the red currant bushes were overflowing with berries as well. This Currant Quark Crumble Cake is a combination of a coffee cake style (with lots of streusel / crumble), a cheese-cake layer with sweetened quark layer (you could also use cream cheese) and the fruit, which is a little like a muffin (like a blueberry muffin). Currants are very tart so you might have to adjust the sugar and honey to your liking. It is very yummy though; like summer sunshine.
As I mentioned recently, I have been experimenting with my new “stash” of Maine Grains. In addition, this is my standard Cranberry Walnut Breakfast Bread that I make almost every week. I swapped out the standard bread flour and a bit of whole wheat flour that I usually use to make it with the Maine Grains Kamut Ancient Grains wheat and it turned out fantastically. Moist, hearty and flavorful. I think it is a success. I will have to loop back with my “taste testers” to see what they think.
How to make a long week (despite a Monday bank-holiday) slightly more tolerable? Yes, you’ve got it: sticky sweet, very bananananana-y and gloriously delicious Bananas Foster Shortbread Bars. If you’ve ever been to New Orleans and ha Bananas Foster prepared table side, you’ll know that it can be a sugar-rush like no other. These Shortbread bars are no different. Find yourself a cold glass of milk or some whipped cream and enjoy. I didn’t, however, flambe the shortbread bars like the “real” Bananas Foster.
Have you ever heard of purple apricots? No? Me neither until about a week ago when I found some at a local green grocer. I suspect that they are actually a hybrid between apricots and small purple or black plums. They look unique but taste pretty much like apricots. This recipe works just as easily with regular apricots, so don’t let the unique ingredients throw you for a loop. It’s a dessert cake, a coffee cake or a cake for afternoon tea, take your pick. Would also be nice with a bit of custard, ice cream or whipped cream. The almonds and olive oil give it a great, subtle taste addition. When I have made this cake before (once with plums, once with cherries) the fruit stayed more on top, but this time they sunk in a little much. Not as pretty as I would have liked, but still delicious.