Peach Crisp

 

peach crisp

INGREDIENTS

  1. Topping:
    • 1 cup all-purpose flour
    • 2/3 cup (packed) light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  2. Assembly:
    • 1 1/2 cups pecans
    • 2 tablespoons unsalted butter, room temperature
    • 2 1/4 pounds peaches (about 7 medium), cut into 1/2″ wedges
    • 1/3 cup (packed) light brown sugar
    • 1/4 cup granulated sugar
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon kosher salt

PREPARATION

  1. Topping:
    1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
  2. Assembly:
    1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
    2. Smear bottom and sides of a 10″ cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
    3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
  3. Do Ahead
    1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.

Recipe from Epicurious.

10 Ways to Use Mustard

 

mustard day

1. With pretzels.
Pretzels are basically just an excuse to dip something in mustard. Dip store-bought, crunchy bagged pretzels in a yellow mustard, while the grainy variety pairs well with homemade soft pretzels, fresh from the oven.

2. Honey mustard dressing.
This is one of the easiest shake-and-pour dressing recipes ever. Mustard, honey, vegetable oil, vinegar, and a pinch of salt go into a mason jar, and in seconds you’ve got a deli classic, perfect for topping a salad of iceberg or romaine. Yellow mustard is the classic choice, but grainy mustard is great too.

3. Glazes.
Mustard glazes are great for more than just a Christmas or Easter ham! Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, too. Just brush it on in the last half hour of cooking.

4. Pan sauces.
After sautéing chicken breasts or searing steaks, you’ll have a pan of gorgeous fond (those tasty browned bits at the bottom of the pan). By all means, don’t waste that delicious, savory flavor! Instead, add a splash of wine (red wine if it’s red meat, white wine if it’s chicken) and a good dollop of mustard, then whisk to bring up all of that browned goodness from the pan to make a tasty sauce.

5. Dijon dips.
Combine two ingredients — mustard and mayo — and you’ve got a dip for crudités, or my favorite, steamed artichokes. We always ate them this way in my household, and now an artichoke just doesn’t seem right without a mustard-mayo dip alongside. You can simply mix the mustard and mayo until you like the balance, or go a little fancier and make a creamy parmesan dip.

6. Balsamic vinaigrette.
We love the zippy heat that Dijon mustard adds to a vinaigrette. Just keep in mind that the mustard has a good amount of salt, so you may want to cut back on the salt in the recipe and season to taste.

7. With lamb.
Whole-grain mustard is incredible with lamb. This slightly gamey meat needs strong, assertive flavors to go with it, so mustard is just the ticket. Make rib chops for a quick and impressive dish, or braise shanks for hours for a fall-apart tender dinner.

8. On chicken.
A baking sauce takes boneless, skinless chicken thighs to the next level. There’s so much flavor in the Dijon-based sauce that you don’t even have to marinate this weeknight dish!

9. With potatoes.
Classic French gratin dauphinois is a little bland for my taste. Scalloped potatoes are another story, however — our version is amped up with Dijon mustard, cheddar cheese, and sliced onions. If you’re in the mood for full-on comfort food, this is your dish.

10. Sausage night.
On those nights when you really don’t want to cook anything too fussy, a few good chicken sausages served alongside sautéed cabbage just hits the spot. Serve this with plenty of sharp, grainy mustard to cut through the sweetness of the glaze.

 

Originally posted on The Kitchn.

Blueberry Muffins

 

blueberry muffins

Ingredients

Directions

  1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Originally shared on AllRecipes.

French Crepes

 

crepes

Ingredients

2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt
1 1/2 cups (12 ounces) milk
4 large eggs
1/4 cup (2 ounces, 1/2 stick) butter, melted but not bubbling hot

Instructions

In a mixing bowl, combine the flour and salt. In another, smaller bowl, beat together the milk and eggs. Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain. Stir in the butter. Cover and let sit for at least an hour.

The best thing to cook these crepes in is a 10-inch cast iron pan (or, for smaller crepes, the neat little crepe pan we sell in our catalogue). Heat the pan until it’s medium-hot. Wipe the bottom of the pan with a bit of butter (a paper towel works well). Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over pretty easily. Cook briefly on the other side and place on a warm plate. Cover until the remaining batter is cooked.

The Filling: This can be anything, from sliced ham and cheese, to butter sprinkled with sugar with (or without) a bit of Cointreau. These crepes are lightly smeared with Nutella, which is a smooth chocolate paste flavored with hazelnuts. After that, diced banana goes on top. The crepes can be folded in quarters to eat on a plate, or rolled, burrito-style, for a walkaround snack. While this wasn’t exactly health food, that banana must count for something.

Recipe originally posted on KingArthur.