Four Clan Kitchen

What we eat everyday

Posts Tagged ‘honey’

Granola

Posted by fourclankitchen on March 28, 2015

IMG_0892 I frequently mean to make granola and it seems relatively easy.  It’s the ingredient list that is daunting and causes me to move on to other dishes.  This time I decided to go with what I had by liberally adapting a granola recipe (Melissa Clark) from the New York Times.  I reduced the amount of oatmeal, swapped most of the maple syrup with honey and changed the type and the proportion of nuts based on  what I had on hand.  I omitted the dried fruits entirely (these are basically candy) and did not find this to be a glaring omission. IMG_0891

 

Ingredients:

1.  3 cups oatmeal (Rolled oats or McCann’s quick cooking oatmeal).

2. Total seeds (3.5 cups) as follows:

a. 1 cup pistachios

b.. 1/2 cup cup slivered, blanched almonds

c. 1 cup sesame seeds.

d. 1 cup pecans

3. 1 cup desiccated, shredded coconuts (flakes would have been nicer).

4. 1/2 cup olive oil

5.  Sweetners: honey, maple syrup, brown sugar

a.  1/2 cup honey

b/ 1/4 cup maple syrup

c. 1/2 cup packed brown sugar

6. 1 tsp Diamond kosher salt (1/2 tsp is using regular table salt or other kosher salt)

7. 1/2 tsp cinnamon, ground IMG_0893

Method

1. Preheat oven to 300˚F.

2.  Coat the bottom of a 18×12″ jelly roll pan with oil (I regretably did not do this).

3. Mix all ingredients and spread evenly in the pan.

4. Cook, uncovered for ~45 min (start checking at 30 min, when the granola tastes toasty and starts to clump).

5. Allow granola to cool for a 10-15 min in the pan.  Break into lumps before the granola hardens further and store in an air-tight container.

Note:  You could add dried fruits (apricots, raisins) to this, but should do it after the baking process.

Posted in baked, Breakfast, Brunch, vegan, Vegetarian | Tagged: , , , , , | 2 Comments »

Peach-Cherry-Apple Crisp

Posted by fourclankitchen on July 16, 2011


The horrendous Texas drought has made the peaches extra-sweet this year.  Since it is one of our few outstanding local fruits (the other being grapefruit), I have been in the peach zone for about 2 months now.  The item on today’s menu is a peach-cherry crisp or what the heck do you do with cherries not good enough to eat as is, but not bad enough to warrant a trip to the compost pile.  So this crisp emerged as the compromise dessert of the week, relying on no one source and evolving as it went along.

The results were absolutely delicious, if less than perfectly esthetic.  I substituted some almond meal for flour and used a mix of brown and white sugar.  Once I had added in the almond meal, I decided to add some almond extract to the filling.  I had read somewhere that the pectin from apple helps bind fruit, making it less soupy, so I grated in an apple.  Then I added some honey to the filling to make it just a tad sweeter.  The results:  the apple did not appear to do the binding trick, so maybe one needs more apples or more flour.  But the crust was marvelous and the filling lovely.  Its what’s for dinner.

 

Ingredients: 

Topping:

1/2 cup all purpose flour

1/2 cup almond meal (I used Bob’s Red Mill, but you can grind some blanched almonds in a food processor)

1/2 cup white sugar

1/2 cup dark brown sugar

1/2 tsp salt

1 stick butter, cut into small pieces.


Filling:

4  1/2 cups of ripe peaches,  peeled and sliced thin

1  1/2 cups of sweet cherries, pitted and sliced or chopped fine (I did this in the food processor)

1 apple, cored and grated (you dont have to peel it)

1/3 cup flour (you may want to go up to 1/2 cup, if the peaches are watery)

2/3 cup sugar

Juice of 1/2 lime or lemon

Zest from 1 lime or lemon

2 tbs. honey or peach or raspberry jam

1 tsp. almond extract

Method:

1.  Preheat oven to 350˚F.

2. Make the crust.  In a food processor (or by hand), mix together all the dry ingredients for the topping.  You could add pie spices here, but I like to let the fruit speak for itself.

3. Pulse in the butter, so that the topping resembles coarse cornmeal.  Set aside.

4. Make the filling.  Mix all of the ingredients in a large bowl and transfer to a deep 9″ pie plate or 8×8″ square pan.

5. Sprinkle the topping over the fruit.

6.  Cover with foil.

7.  Bake covered for about 15 min and then uncovered for 30-5 min or until the top turns brown and crisp.

8.  Serve in bowls and eat while still warm.

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Honey Glazed Peach-Blueberry Tart

Posted by fourclankitchen on July 11, 2010

Peach-Blueberry Tart (adapted from Bon Appetit, 2003)

Texas peaches are really good and demand to be consumed in copious quantities. This peach tart does just that.  If your peaches are not quite there or have a watery taste, this recipe also fixes that by adding peach preserves, lemon rind and honey to the tart filling.  Add to that an unadulterated butter crust and you have got heaven!  This recipe pretty much follows the original one in Bon Appetit, except that to intensify the flavors, I have added peach preserves to the filling and followed it up with a peach preserve glaze.  Also, I needed to get rid of some blueberries, so I sprinkled a handful on top. The original recipe also calls for a mascarpone cream topping, but I think that is a distraction from the intense “in season” peach flavor of this tart, so I have omitted it.

Ingredients:

Crust

1 ½  cups all purpose flour

3 tbs. powdered sugar

¼  tsp. salt

½  cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

3 ½ tablespoons (about) ice water or less

Filling

¼  cup sugar

3 tablespoons all purpose flour

2 teaspoons grated lemon peel

8 ripe medium peaches, peeled and cut into 1/2-inch-thick slices (~4 cups)

1 tablespoon fresh blueberries

2 tablespoons honey

2 tablespoons chilled unsalted butter, cut into small pieces

2 tablespoons sliced almonds

2+2 tablespoons peach preserves, melted

For crust:
Blend the flour, sugar, and salt in a food processor. Add the butter, using on/off pulses, until the flour resembles the texture of coarse cornmeal.  This should only take a few min.  Will the food processor running, add enough ice water  (I added 2 ½ tbs) by tablespoonfuls, until the dough comes together in 1 or more clumps. Gather up the dough into a ball. The dough should feel silky to your touch. Wrap it in plastic and refrigerate for 1 hour.

Roll out the dough on a lightly floured surface to a 12-inch round. Transfer to 9-inch-diameter tart pan with a removable bottom.  You want to have a 1” overhang.  Fold the overhang in and press to form sides that are twice as thick as the bottom so that they don’t burn during the long baking. You can decorate the edges by gently indenting it the tines of a fork. Next, pierce the bottom of crust with fork. Refrigerate 1 hour.

Preheat oven to 400°F and place a rack in the center of the oven. Bake the tart crust until golden, about 25 minutes

For filling:
Mix sugar, flour, and lemon peel in large bowl. Add the peaches, blueberries, peach preserves and toss to coat. Taste the filling; if it is not sweet enough, add a little more sugar.  Pour into the baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender, about 35-40 min. Brush fruit and almonds with peach preserves melted in the microwave for 15 sec. Cool 15 minutes before serving. The tart can be served at room temperature.

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