July 19, 2011

Berry Picking


There's nothing better than eating a freshly picked juicy berry, still warm from the sun.

Nothing.


It bursts in your mouth when you bite down and has the perfect amount of sweetness and warmth.


It doesn't matter if they're blueberries, raspberries, blackberries, or huckleberries, I love every one.

Except I love blueberries the most.


Fresh berries are one of the top reasons why I love nature. I can't imagine a world where I can only get berries from the grocery store. They just aren't as good! The blueberries always have a tough skin and they aren't properly juicy. I know I'm spoiled because of the countless berry bushes at our family cabin, but truly. If you're buying berries, buy them from a farmer, or go to a u-pick. You'll never turn back.


Plus, when I pick my own, I feel less stingy with my blueberries (they were free, after all!) and therefore I can sacrifice some to make delicious goodies.


Like these Brown Sugar Blueberry Cookies. And Betty Crocker's Blueberry Buckle with a few changes, like using coconut oil. Yum.

If I can stop eating them by the handful, I might have some left for Blue-barb Crisp.

July 17, 2011

Peaches 'n Fluff

Let's talk about peaches.


Fresh, juicy peaches.

Ooey gooey marshmallow fluff fruit dip.

Crunchy graham cracker crumbs.

Together.

Bliss.



My mom makes a fresh peach dessert that I love. It's one of those once a year (maybe twice if you're lucky)  desserts because for it to be good, it needs ripe peaches. The in-season kind that dribble down your chin and arm when you eat them. I remember coming home from school and Mom would have a bowl of peach halves cleaned and waiting on the table. I'd eat the whole bowl. It was usually at least 4 peaches at a time, and they were wonderful. I miss that! Now I have to clean my own and they just don't quite taste the same.

Mom, are you reading this? Can you have a bowl of peaches for me next time I come over?




Back to this dessert. It had a really hard to remember name: "Peach Dessert." The first time I saw the recipe I was devastated. No wonder I didn't like that one layer! It had a raw egg in it. Yikes. No, what I loved was the way the peach juice saturated the graham cracker crumbs and made them just perfect. Then the creaminess of the whipped cream brought everything together. But that custardy layer I could do without.



So last year I tried to recreate it without the custard. I used all the same ingredients otherwise, but for some reason it wasn't right. The graham crackers didn't change into peach deliciousness like they were suppose to.



This morning, I had a revelation. I have leftover Fluff Fruit Dip! I substituted that for the whipped cream and it was peach heaven. I'm renaming the dessert and never using whipped cream again.

Ok, so I would totally eat this if Mom made it the original way. She doesn't use the raw egg anymore.



Peaches 'n Fluff
Serves 2 (or 1 hungry girl!)

4 peaches, sliced*
1/2 c graham cracker crumbs
1/2 c Fluff Fruit Dip (or about 2 T cream cheese + 8 T marshmallow fluff)**

In a medium bowl (with lid, if possible), layer ingredients. Start with half of the graham cracker crumbs. Next add 2 of the peaches. Pour on half of the Fluff Fruit Dip. Repeat, reserving about 1 T of graham cracker crumbs and a few peach slices for decoration. Refrigerate for at least 1 hour to allow the flavors to meld and the peach juice to work it's magic on the graham cracker crumbs.

*This works best of you slice the peaches over the dessert while you're making it. The juices drip onto the graham cracker crumbs instead of being wasted on the cutting board. As always, be very careful when using a sharp knife with wet hands!

**I haven't tried it yet but I think you could just use marshmallow fluff alone. It would be a little sweeter, but definitely delicious!

Peaches n' Fluff on FoodistaPeaches n' Fluff

July 15, 2011

Cucumber Vinegar Salad


What is there to do when you just picked an overflowing basketful of cucumbers?
1. Make cucumber salad.
2. Slice and eat.
3. Stare at them in bewilderment.
4. Offer some to anyone who comes along.
5. Eat them with hummus.
6. Stick them in the fridge and hope someone else eats 1 or 2 while you're out. Just to make it less overwhelming.


We're doing all of the above. Especially because I know there are going to be a lot more.



Cucumber Vinegar Salad
Serves 8

4-6 small cucumbers
1 small white onion
1 c white vinegar
1-2 c water*
1 T olive oil
1/4 c sugar
1/2 tsp sea salt
1/2 tsp black pepper

Thinly slice the cucumbers into rounds and place in a 7 or 8 cup container. Cut the onion into quarter round slices, keeping the pieces about 1/4" thick. Pour vinegar over cucumbers. Add as much water as you need to submerge the cucumbers. Add sugar, salt and pepper, stirring to combine. Refrigerate until ready to eat, preferrably overnight. This gives the cucumbers a chance to marinate and the flavors to blend.

*The vinegar/water ratio is based on our love for vinegar. It was strong, so if you're not a huge fan of vinegar, use less and add more water. You can also add more sugar to take away some of the sting.

Cucumber Vinegar Salad on FoodistaCucumber Vinegar Salad
Related Posts Plugin for WordPress, Blogger...