Saturday, May 30, 2015

Raspberry Rhubarb Delight



I will admit it...  I turned up my nose on this one when hubby decided to give this a try.  I am a picky eater, I will admit.  People who know me are not surprised by that statement.  But since I have been married I have expanded my life my horizons, tried new things.  There are some things that I still can't get myself to eat, but I am working on it.  
 
I have never been a big fruit fan beyond apples or strawberries, maybe a few blueberries every now and then. (Love apple pie, apple sauce, strawberry shortcake...) When Hubby went to make this last weekend I was thinking "why doesn't he make something he knows I will like"? But that is being selfish and now I eat my words.  This was delicious!   
 
 

Raspberry Rhubarb Delight 

Ingredients

 Crust:

 
1 1/2 cup FLOUR
1/2 cup COLD BUTTER, cubed
Pinch of SALT
1 Tablespoon SUGAR
1 teaspoon VINEGAR
1 1/2 Tablespoons COLD WATER
 

Filling:

 2 cups SUGAR
1/3 cup CORN STARCH
5 cups FRESH or FROZEN (about 2 12 oz. bags) UNSWEETENED RASPBERRIES, thawed and drained
3 cups SLICED FRESH or FROZEN RHUBARB, thawed and drained
 

Crumb Topping:

1 cup FLOUR
1/2 cup BROWN SUGAR
1/2 cup COLD BUTTER
Instructions
Preheat oven to 375°. Lightly grease a 9x13 baking pan. Set aside.
 
CRUST: Using a food processor, pulse together flour, butter, salt and sugar until the mixture resembles coarse crumbs. (If you don't have a food processor, you can use a fork or your fingers.) Add the vinegar and water until the mixture is doughy. Press into prepared pan in an even layer.
 
FILLING: In a large bowl, stir together sugar and cornstarch. Add raspberries and rhubarb, mix well. Spread in an even layer over crust.
 
CRUMB TOPPING: Place all topping ingredients in a food processor. Pulse to make crumbs. Spread evenly over filling layer.
 
Bake for 50-60 minutes or until a light golden brown and filling is bubbly. Allow to cool.

Thursday, May 7, 2015

Off to the races! Dinner club does the Derby



This past Saturday our dinner club met for a Kentucky Derby Day Dinner.  Hubby and I stepped up to the plate with our Derby Day attire with a new hat, Julia Roberts inspired dress and the bow tie and Seersucker Jacket to finish off the look. 
All the ladies came with their hats and their folding money for a little race time bet.






Even the guys found their Derby Day Hats!



Too bad he didn't get a chance to ride!


But enough about the attire, our dinner was a selection of courses that would typically would be served in the Kentucky area. 


Appetizers were Kentucky Hot Browns and Paula Deen's Benedictine sandwiches sandwiches.  This was followed with Kentucky Burgoo and spring Panzanella. 
Our dinner contribution was dessert.  A pretty easy toppings to go over coffee ice cream.  And it wouldn't be a Derby Day party without a Mint Julep.  Too strong for me, I switched to wine.


Irish Coffee Sundaes with Caramel Whiskey Sauce

Ingredients

For coffee nut crisp:
  • 1 large egg white
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon instant coffee granules, crushed
  • 1 cup walnut pieces (3 1/2 ounces), coarsely chopped if desired

Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.

Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.

Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.

Loosen crisp with a metal spatula and break into small pieces.

For sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 Tablespoons Irish whiskey
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt 
  • 2 pints good-quality coffee ice cream
Make sauce:

Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.

Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).

Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.

Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

Cooks’ notes: •Crisp can be made 4 days ahead and kept in an airtight container at room temperature. (Watch out, though; it's so delicious, you will be hard—pressed to resist devouring all of it before your guests arrive!)
•Sauce can be made 4 days ahead and chilled, covered. Re-warm to serve. Any leftover sauce will keep, chilled, at least 1 week.

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