47. Strawberry Rhubarb Cobbler

A comforting repost from summer. 

 

 

 

 

 

I’ve been wanting to try a recipe for strawberry cobbler given to me in a comment by the author of Pigtails and Mudpies, and I also saw that someone on the GoSun page made fruit crisp in her GoSun, so yesterday I put together a pretty wonderful concoction. Pigtails and Mudpies says she likes picking her own strawberries to make this cobbler, so I am pretty happy with the combination of garden and farmer’s market that went into it:

All the strawberries I’ve been collecting and freezing from our plants (about 25 in total! Not bad for leftover plants from the former owners of our house.)

4 of the stalks of rhubarb that I bought at the farmer’s market yesterday morning.

A mixture of flour, milk, and sugar (1/2 cup of each) and lots of butter-flavored veggie oil spray to keep the cooking tray slick. Finish with cinnamon!

Unfortunately, a sunny day turned stormy by the time I was putting the GoSun out, so after an hour and a half, the hot but not cooked tube was removed in favor of cooking in a conventional oven. Note to self: aim for sunny day cooking.

It came out delicious! Both fruits are tart, so they were well supplemented by the sugary dough, but the juices from each fruit gave the whole thing a soft, pudding-ish texture; not the crisp I expected but still wonderfully flavorful. Thanks to Pigtails and Mudpies for the tip about cobbler and I will try it again in the GoSun on a sunny day!

Apple Cake with Strawberries and Walnuts

Some recipes come into your life for no reason at all, at the moment you need them. I’d been trying to find a way to vary our bagel habit, wherein I keep trying to get us to eat something other than bagels with cream cheese for breakfast but we always return to it. So when the recipe for “the best apple cake ever” came up on the internet while I was searching around for food blogs, per usual… it just seemed right.

It has apples, which made me think “sustanence! good for you!” and it has cake, which screams “we’ll actually eat it all!” and it truly delivered. The directions aren’t so difficult to follow, and when I saw that I didn’t have enough raisins, I threw in some slightly-thawed frozen strawberries and it ended up a wonderful combination. The proportions of fruit are good, such that every single bite will have fruit pieces in it and you won’t have to worry about feeling like you are just a person eating cake for breakfast… even though you totally are.

We’ve now eaten much of the cake and the think I like best is that the crustiness of the top has held up – cooking it so long but not at super-high heat allowed it to get really golden and caramelized, but it hasn’t gone soggy in the fridge this week. I bet this same cake structure would hold other fruits… maybe peaches? Regardless, let me know if you have had any luck with easy, quick breakfast foods that you make ahead of time!

The recipe: http://cooking.nytimes.com/recipes/7474-teddies-apple-cake – I will definitely be writing this one out on a card as soon as the crazy beginning-of-school is over and I have a few minutes to do so. 🙂

A Strawberry Lemonade for a Summer Day

I have so many favorite memories of lemonade – my first business was a lemonade stand at my grandfather’s yard sale when I was 7. I remember how thirst quenching lemonade was when it came out of big orange Gatorade jugs at summer camp. Lemonade for me is mixed from a little container of lemon-flavored powder, even if it is better when it’s made from real lemons.

I made myself a glass of lemonade on a hot afternoon and was reminiscing about how this particular sweet and tart drink got into our psyche and made us think this was the way to beat the summer heat. My special touch this time was throwing some frozen strawberries in instead of ice, which cooled it down and made condensation run down the outside, and a splash of tonic water, which took the sweetness down a notch. While not following the recipe at all, I was inspired by Cooking Classy’s sparkling raspberry lemonade – I have to agree that a mid-afternoon drink you can reach for and then, after a nice break, get back to whatever you need to get to is good. It’s not a pick-me-up like coffee but it does pick up your spirits!

Got a favorite lemonade recipe or just a refreshing summer drink? Share!

A Gift of Time and Jam

My friend E came to visit this week, and gave me a lovely little gift: she and her sisters had made strawberry jam together, and she brought me a jar. She joked “It’s mostly sugar,” which might have been true, but it was a good kind of sweet, eaten on pretzel buns or biscuits or anything I happened to make to bear it to my mouth.

E’s visit, and every time I spend time with her, reminded me of the importance of time – the calm that one can cultivate by not trying to crowd one’s days. I have a temptation almost all the time to try to pack things in, as if I want to get from one thing to another without any kind of space. E is a deliberate person, who fits all the things into her day with space to progress from one to the other. It’s important, because she works as a poet and teacher, and both of those lines of work require margin, space.

Cooking takes a lot of my time lately, as I noticed while E would sip her coffee and sit with me in the sunny kitchen the past week. It’s a good thing though, because there are many shortcuts I could take: take-out, fast food, frozen meals, etc. They aren’t bad, but cooking from scratch is one of the only ways in which I “take my time” in my current lifestyle, with everything else being done as quickly as possible. It’s good to layer butter on a bun and put a little swirl of strawberry jam on top of it, adding sweetness to it and licking the extra off my finger. It’s nice to have a gift given to me, of both time and of jam, by a friend who knows a little bit about deliberately spending time.

 

47. Strawberry Rhubarb Cobbler

I’ve been wanting to try a recipe for strawberry cobbler given to me in a comment by the author of Pigtails and Mudpies, and I also saw that someone on the GoSun page made fruit crisp in her GoSun, so yesterday I put together a pretty wonderful concoction. Pigtails and Mudpies says she likes picking her own strawberries to make this cobbler, so I am pretty happy with the combination of garden and farmer’s market that went into it:

All the strawberries I’ve been collecting and freezing from our plants (about 25 in total! Not bad for leftover plants from the former owners of our house.)

4 of the stalks of rhubarb that I bought at the farmer’s market yesterday morning.

A mixture of flour, milk, and sugar (1/2 cup of each) and lots of butter-flavored veggie oil spray to keep the cooking tray slick. Finish with cinnamon!

Unfortunately, a sunny day turned stormy by the time I was putting the GoSun out, so after an hour and a half, the hot but not cooked tube was removed in favor of cooking in a conventional oven. Note to self: aim for sunny day cooking.

It came out delicious! Both fruits are tart, so they were well supplemented by the sugary dough, but the juices from each fruit gave the whole thing a soft, pudding-ish texture; not the crisp I expected but still wonderfully flavorful. Thanks to Pigtails and Mudpies for the tip about cobbler and I will try it again in the GoSun on a sunny day!