Category: fruit

Fruit & walnut jammy bars.

Fruit & walnut jammy bars!

So school has started. It’ll be about a month until Christmas decorations start to show up in stores. Things are only going to start getting more hectic from here; now that the slow & easy days of summer are gone. So how about some comforting treats? Like cookie bars! I love cookie bars. Cookie bars are so easy, fun and delicious. Plus they’re even kinda cooler to make than cookies, because you can just throw it all in a pan and not worry about the shape. Or removing it too quickly before it’s cooled and ending up with a smooshed falling apart cookie and a burned mouth.

Or is that just me?

Yeah. So cookie bars. Jammy bars. Cookies filled with jam, basically.

Fruit & walnut jammy bars!

Anyway, this is a great recipe for many reasons. One, you can use up some of those half-filled jars of jam in your fridge. Two, it’s a great school lunch item. And three, it’s 100% customizable. Literally any kind of nut and any flavor jam/preserve can be put in it. Including lemon curd or Nutella, if ya wanna get crazy! You can literally do anything you want and they’ll come out sweet. Get it? Sweet? Ha. Or hey, even pumpkin pie filling! GO NUTS.

And the best thing is, if you have problems taking it out of the pan & it crumbles, it makes a fantastic ice cream or yogurt topping! SO WHO CARES! PAAAAARTYYYY!

*ahem* The only reason I mention that is because the first time I made them, that’s what happened. Still delicious, but I didn’t use enough butter/flour on the pan. Ooopsie.

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Oven roasted tomato deliciousness.

Oven roasted tomatoes with basil, oregano & garlic

Happy September, everyone. Wow, can you believe it’s September already? Where did the time go? Summer really flew by. I’ve had a pretty stressful summer- and I didn’t get to the beach once. Also, my cat of 13 years, Arwyn, had to be put to sleep a few days ago, so this summer has been officially marked as shit. She might have lived with my mom and become my “mother’s” cat, but she was my baby. I see Halloween stuff and back-to-school things in stores and I wanna cry, and I LOVE Halloween. How did the summer go by so fast… and why? It’s still a zillion degrees out, I’m not fully ready to plunge into 100% fall treats yet. Besides- IT’S NOT EVEN LABOR DAY. LEMME KEEP MY TOMATOES AND MY SHORTS AND MY SANDALS AND MY ICED TEA, PLZ. KTHX.

Oh, tomatoes. Tomatoes, you beautiful summer-long-into-September-and-maybe-October delectable morsels of life.

Fresh tomatoes!

I know we just spoke about tomatoes a few days ago, but come on. LOOK AT THESE THINGS. How do you not want to take pictures of them and eat them and cuddle them?

Okay, maybe not that.

In case you’re not a regular reader, we’ve been growing tomatoes in our raised garden beds. I had container gardens for years, and last summer we upgraded to raised beds that Jay built. This year we expanded them, and grew 5 varieties of tomatoes: Indigo Apple, Globe, Amish Paste, Cosmonaut Volkov and Supersweet 100. We also grew three kinds of basil (Cinnamon, Purple Ruffles and regular ol’ Genovese) and two types of oregano (regular and “hot & spicy”).

Tomatoes ready to be oven roasted!

I love tomato season. Unf.

So, I had a few tomatoes that fell off the vine before they were ripe, and I decided to pick a vine of Supersweet 100’s and toss ’em all together in the oven. Of course, what are tomatoes without garlic, basil and oregano?

So I washed and dried the shermaters, cut up the Indigo Apple’s to a smaller size, and grabbed some hot & spicy oregano, a bunch of basil leaves and some regular oregano. I added those to the ‘maters. It already smelled like heaven. Or a pizzeria. Same thing.

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French custard cream (or Creme Patisserie) with fruit.

Creme Patisseries with fresh fruit.

I know, they’re beautiful, right? I’m calling these little things French custards, but they’re really Creme Patisseries. It’s essentially just pastry cream, but it’s delicious. I think really it’s a dessert in it’s own right. Why hide it as a filling- it’s perfection on it’s own with some fresh fruit.

That’s probably not what most folks would do with it… but I’m a loner, Dottie. A rebel. Most people fill cakes or cupcakes or eclairs with it, or Napoleons maybe. But why not just fill up a little dish with it and top with fruit?

I can’t think of a reason. I mean, it’s usually the creamy part of a fruit tart anyway. Just cut out the middle man!

Creme Patisserie (pastry cream) with fruit.

It’s also very simple to make, which is why I made these look extra fancy with some fruit and mint leaves.

See, I grow strawberries. And the strawberries that I grow are a very very old kind that was first grown in gardens in the 12th century. They’re known as Alpine strawberries. And not only are they a very old variety, but they’re quite unique. The ones pictured here are fully grown at just 3/4″ long. That’s right- they do not become those giant monstrosities you see in the supermarket. These are a “wild” berry, they do not send off runners either, they stay bushy and compact and adorable.

They also have a unique flavor; as says:

[…] berries with an intensely concentrated flavor I can only describe as truly ambrosial. [And] their aroma and flavor are unmatched as garden berries.

And as written on this website:

Order strawberries in a deluxe Parisian restaurant and you’re likely to be served berries that are very small, very expensive, and also very delicious. Such fruits are not merely scaled-down or poorly grown versions of regular strawberries, but a completely different species—the near-wild alpine strawberry, Fragaria vesca.

Creme Patisserie with fresh fruit.

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Vanilla panna cotta with fresh cherry sauce.

Vanilla bean panna cotta with fresh sweet cherry sauce.

Don’t you just LOVE when desserts look like murder scenes?

Panna Cotta is one of the most perfect summertime desserts. Not only does it take about  5 ingredients, but it’s a dream to make, and you can make it ahead of time. Oh, and it requires only about 10 minutes on the stove! And it’s impressive to say. Panna cotta.

Panna cotta is kind of what would happen if Jell-O and vanilla pudding had a baby. It’s gelatinous, yet creamy. Almost flan-like. In Italian, “panna cotta” means “cooked cream,” and that’s essentially what it is. With sugar, vanilla, gelatin and yogurt. In Italy it’s traditionally eaten with chocolate sauce or fresh berries, or both. Some types of panna cotta can hold their shape when unmolded, this particular one is a crap shoot. If you leave it in longer than overnight, in a very cold spot in the fridge, you might be able to unmold it.

However- forget it if it’s a hot, humid day, or if your custard cups have an unusual shape. It ain’t gonna happen.

Vanilla bean panna cotta with fresh sweet cherry sauce.

The first time I made this recipe, my mother asked for it for her birthday. I made two types; the original Ina Garten recipe with balsamic strawberries, and some with just mini-chocolate chips mixed in before chilling it. Since then I’ve made it many times over- usually for her, since it’s one of her favorite things- and never really deviated from that.

But this year I made some fresh cherry sauce with all of those beautiful Rainier Fruit Company cherries I received, and I thought that would be a delicious variation to spoon on top.

And I was correct. And you should make it too, if you were smart like me and froze some of those gorgeous cherries.

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Bachelor’s jam.

Just when you think you’ve made almost every kind of jam there is, you find a new one. Or at least, thats my story anyway. I present to you today, “Bachelor’s jam”; one of the oldest kinds of fruit preservation there is. Yep. You read that correctly. One of the oldest. And might I add- the easiest.

Bachelor's jam, aka rumtopf. Fruit layered with sugar and soaked in alcohol.

In Germany, it’s known as rumtopf (rum pot). Perhaps you’ve heard of that. Let’s see what Wikipedia says:

Rumtopf (Danish: Romkrukke), which literally means rum pot, is a German and Danish dessert, traditionally eaten around Christmas.[1] Once a popular traditional dessert, Rumtopf has become rather unfashionable in recent years.[2]

A mixture of various kinds of fruit, high-strength rum, often Stroh’s, and sugar is filled into a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100-110 proof (50-55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending more common commercially available 151 proof and 80 proof rums.[3][4][5]

Traditionally, the pot is set up in a cool and dark place in Spring, and different kinds of ripe fruit are added to it over the months as they come in season. The fruit is thereby preserved to be eaten in Winter, when the Rumtopf is matured.

Bachelor's jam, or rumtopf.

In France? It’s known as confiture de vieux garçon, or bachelor’s jam. And sometimes it’s even called “officer’s jam” (which is even better & more appropriate for us!). I happen to think that’s a far more intriguing name, so that’s what I’m going with.

In order to make this, there is little to no effort on your part. Seriously. If you can chop fruit, and you have both alcohol and sugar in your possession, then you can make this. No canning required. You don’t even need to add herbs or spices or fancy stuff; it’s fine on it’s own. And best part? NO COOKING. At ALL. Not even turning on a burner on the stove!

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Mini cherry Pimm’s pies.

Mini cherry pies with Pimm's liqueur.

I told you. I have had a lot of cherries. I received an amazingly large shipment of beautiful Northwest cherries from Rainier Fruit Co, and while I used most of them for canning and preserving, there were a decent amount that got too soft or weren’t right for that purpose. And that’s okay- it happens! They were excellent for eating fresh right out of the bag. But I needed to bake.

You know how that is. When you just have to bake something, even if it is 90º?

Well, yeah. That happens to me, anyway. So I decided to bake up some mini cherry pies… with a twist: I added some Pimm’s No. 1 Cup to them.

Pimm's cherry pies.

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If you like pina colada… cake.

Pina colada bundt cake!

And now for something completely different! Pina colada cake!

I know, random. I got tired of all the fruity stuff going on around here, guys. I needed to bake something that wasn’t a fruit tart. I’m serious. I love making jams and baking pies and tarts, but I’m really just biding my time waiting for #pickleseason and looking for opportunities to make cupcakes.

Or cakes.

So when my dad informed me he wasn’t going to pick a dessert for Father’s Day, he was going to leave it up to me, I immediately thought: cake. Then Jay came up with this genius idea. GENIUS. Totally genius. Except of course we were not the first ones to think of such a thing.

Pina colada bundt cake.

I found an excellent recipe and adapted it just a liiiiiittle teeny bit to suit me. And it was amazing. AMAZING. I even busted out my large Wilton bundt pan for this!

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