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(Sweet Cherries!) Cherry-Almond Streusel Muffins

By in Breakfast 4 Comments Tags: , , , , , , ,

cherry almond streusel muffins

This post is part of a July series on sweet cherries. To see the other posts head here.

I had this idea bobbing around in my head for quite a while before I actually got down to creating the recipe. Almonds and cherries are always a fantastic pairing and I thought they would be so delicious in muffin form. I always love the muffins with a burst of fruit inside so I made a quick cherry pie filling and layered it in the centre of a muffin batter scented with almond extract. I sprinkled some streusel and chopped almonds on top and put them in the oven. The result was a fluffy, almond flavoured muffin with a hidden burst of plump cherries and a little crunch from the almond topping. Just what I was craving!

These muffins freeze well. I wrap mine up individually in plastic wrap, let them freeze and then toss them in a resealable freezer bag. Let them thaw overnight on the counter for a great morning pick-me-up.

Cherry-Almond Streusel Muffins

Cherry Pie Filling
  • 2 cups cherries, halved and pitted
  • 1/4 cup sugar
  • pinch cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

Almond Muffins

For a more subtle almond flavour substitute half of the almond extract for vanilla.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon pure almond extract
  • 1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 2 tablespoons butter, room temperature
  • 1/4 cup chopped almonds

Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.

Makes: 12 muffins

Guest Post: Cherry Vanilla Bean Clafouti

By in Breakfast, Fruit, Sweets 5 Comments Tags: , , , , ,

clafouti

This is a guest post from Theresa of The Craving Chronicles. I’ve been wanting to make Cherry Clafouti for a long time so I was very excited when Theresa shared this recipe. I’ve tried a few recipes from her site and they were all spectacular, and I know this will be no different. Make sure to take a peek at her site to get your drool on and give her a warm welcome here on Kitchen Simplicity.

Every summer I go a little bit nuts when cherry season rolls around. I buy pounds of the sweet red fruits at a time and spend hours pitting them, leaving my kitchen looking like a crime scene with cherry juice splattered everywhere. They’re well worth the effort though. Cherries are one of my favorite fruits.

Instead of just stuffing them in my face this year, I decided I wanted to bake my bounty of cherries into something. As I was paging through the June issue of Bon Apetit, the cherry clafouti (pronounced kla-foo-TEE) caught my eye. Fresh cherries baked in a custard like batter? Yes, please!

Once the cherries are pitted, clafouti bakes up quickly and easily. Since I’ve never tried clafouti before, I wasn’t sure what to expect. The custard was eggy and smooth and the baked cherries were bursting with sweetness. It makes a fantastic summer time dessert! I think the eggy-ness works in clafouti’s favor too, making it a versatile dish that could be served as a sweet breakfast or brunch item as well as a dessert.

Cherry Vanilla Bean Clafouti

Clafouti is traditionally served warm or at room temperature, but I found I actually preferred it cold, straight from the fridge the day after it was baked.

  • 1 pound fresh cherries, stemmed and pitted
  • 1 cup milk
  • 1/4 cup heavy whipping cream
  • 1 vanilla bean
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • Powdered sugar

Preheat oven to 375°F. Spray a 10-inch round baking pan or pie dish with baking spray.

In a small saucepan, add milk and cream. Split vanilla bean lengthwise and scrape out seeds. add bean and seeds to pan. Heat until warm and just starting to simmer. Remove from heat, and set aside. Discard vanilla bean pod.

In a large bowl, whisk together sugar & zest until fragrant. Add eggs, flour and salt. Add hot cream mixture gradually, whisking, until smooth. Arrange pitted cherries in an even layer in prepared pan. Pour custard over cherries.

Bake for 35-45 minutes at 375°F, or longer until custard is set in the middle and top is browned.

Dust with powdered sugar and serve.

(Alternately, clafouti can be prepared in 8 3/4-cup ramekins and baked about 30 minutes.)

Serves:8

Adapted from Bon Appetit.

Guest Post: Strawberry Scones

By in Breads, Breakfast, Easter 10 Comments Tags: , , ,

strawberry-scone

This is a guest post from Karly of Buns in My Oven. If you don’t follow her blog yet, you should. It’s full of drool worthy eats that will get your tummy grumbling. Plus she’s tons of fun and you’re guaranteed to have a laugh while you’re there. I can´t wait to try these Strawberry Scones for myself. Welcome Karly!

When Cheri asked me to guest post on her gorgeous blog, I cried a little. I mean, seriously? Have you seen this woman’s gorgeous photos? And her scrumptious food? How the heck was I going to create something pretty enough and tasty enough for her blog?

Well. I don’t know about the pretty part, but these strawberry scones are outta this world good. They are perfect for a summer breakfast. Ask my son, he should know. He ate them all in about 5 minutes flat.

Side note: Growing boys are kind of scary. I have this fear that one day he won’t find anything that looks good in the fridge and he’ll just eat his family instead. Seriously, bottomless pit doesn’t even begin to describe tween boys.

Back to the scones, these were super quick to prepare and full of great strawberry flavor. While the scones are baking, the strawberries cook down a bit, so each bite has the taste of fresh strawberry jam, minus all the work of actually, you know, making fresh strawberry jam.

If you could take a bite out of summer, I’m pretty sure it would taste like this. At least, I hope it would taste like this. In truth, summer probably tastes a bit like stinky shoes and dirt. But, maybe that’s just the mom in me talking.

Strawberry Scones

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup diced strawberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners sugar
  • 4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees.

In the bowl of your mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt, and orange zest. Beat in the cold butter until you have a coarse, crumbly mixture. Combine the egg and cream and slowly pour into the flour mixture with the mixer on low. Mix until just blended. Add the strawberries to the dough until combined.

Dump the dough onto a well floured surface and work into a ball. Flour your hands and a rolling pin and roll the dough into a rectangle about 3/4 inches thick. Flour a 3 inch round or fluted cookie or biscuit cutter and cut circles of dough. Place the scones on a pan lined with parchment. Gather the scraps to re-roll and cut more scones.

Brush the tops of the scones with the egg wash and bake for 20 to 25 minutes. Scones should be lightly browned and feel firm to the touch. Allow to cool for 15 minutes.

Whisk together the confectioners sugar and orange juice and drizzle over the scones.

Recipe from Le Petit Brioche.

Fall: Cranberries

By in Fall, In Season 6 Comments Tags: ,

Fall: Cranberries

Cranberries add such beauty to dishes with their gorgeous deep red, jewel-like hue. Anytime I make something with cranberries I instantly fall in love with the color. A greatly loved addition to the holiday table, they lend a much needed tartness alongside the rich, savoury fare at dinner and the sugary treats served later in the evening.

Yes, they are tart. Yes, they are bitter. But when prepared correctly and with a good amount of sugar (!) they become something else entirely and add such depth to so many dishes. So, don”t let the tartness turn you off, just add more sugar and go on your way.

All About Cranberries

In Season

Cranberries are harvested in September and October, therefore they”re at their purchasing peak from October through December.

Buying

Because cranberries are often sold in bags it”s impossible to pick through and find the best berries so look for bags with bright, intensly colored berries that are firm to the touch. Avoid any bags that contain cranberries that are brown, shrivelled or soft (usually hiding at the bottom of the bag).

Keep in mind that cranberries vary a great deal from light to very dark red. This is not an indication of ripeness. It”s more important to pay attention to blemishes and firmness.

Storing

Store fresh cranberries in the original packaging or a sealed plastic bag for up to one month. Do not wash cranberries until ready to use or they will spoil more quickly.

Cranberries will keep for up to one year in the freezer. If you rinse and dry them, as well as pick through and discard any bad berries before freezing, you can use them directly from the freezer, no thawing necessary.

Cooking

Wash and pick off any stems before using. Make sure to discard any berries that are shrivelled or soft.

When cooking with fresh cranberries make sure to stop cooking once they pop or they may become overly mushy and bitter.

Random Tips

Adding a teaspoon of vegetable oil to cranberries that are simmering on the stove top will help prevent them from boiling over.

And now for the best part…

Recipes

Cranberry Juice

“The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining.”

~ Kitchen Simplicity

Grapefruit Cranberry Marmalade

“The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.”

~ Kitchen Simplicity

Cranberry Upside-Down Cake

“The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.”

~ Kitchen Simplicity

Cranberry Ginger Jelly

“I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.”

~ Kitchen Simplicity

Eggnog Cranberry Bundt Cake

“When you bite into the cake you get the sweet creaminess of the eggnog combined with the tart juiciness of the cranberries. It really is a delicious combo.”

~ Fat Girl Trapped in a Skinny Body

Cranberry Pecan Shortbread Bars

“The tart cranberry sauce on top compliments the shortbread perfectly so that the end result is something like a lemon bar, but with cranberries. In other words, delicious.”

~ The Craving Chronicles

Apple Cranberry Caramel Tarts

“The crust is crisp and salty sweet, which pairs so well with the softened fruit and sweet caramel. It’s a bit like eating an upsidedown fruit cobbler, in a way.”

~ The Craving Chronicles

Bourbon Cranberry Sauce

“I think what makes this recipe so fantastic is the method – baking the cranberries instead of cooking them on the stove-top. They come out of the oven warm, gooey, and almost candied. The splash of bourbon at the end just adds a delightful warm kick to finish the whole thing off.”

~ The Craving Chronicles

Cranberry Upside-Down Coffee Cake

“The cake is moist, tender, and delicate, a perfect base for the tart cranberries. It smells fantastic, looks impressive, and tastes amazing.”

~ The Craving Chronicles

Grilled Fish Tacos with Fresh Salsa

By in GF Mains, Gluten Free, Main Dish, Seafood 10 Comments Tags: , , , , , ,

Grilled Fish Tacos with Fresh Salsa

I apologize for my absence the last while. Some unexpected events have occurred and I haven”t been able to keep up my posting schedule. Peach Monday, which was missed this week (sorry!), will be posted on this coming Monday. My posting may be a little erratic over the next couple of weeks and I hope you”ll be patient with me. I promise to fill you in as soon as I can but for now, here is the post that I had been hoping to do before Fathers Day.

I grew up with three brothers, which means I got the coveted title of “Daddy”s Girl” all to myself. And, I”ve always been very proud of it. My Dad and I are a lot alike and he always seems to know what”s going on in my head. He”s always been there for me, to help me be a better person, to remind me to always do my best no matter the results, and to teach me to let go of things that are not perfect.

He is a man of utmost integrity. His heart is more pure then anyone I have ever met. His desire for what is right and true in this world has been such an inspiration to me. I often cringe at the way fathers are portrayed today, as whit-less, lying, always up to no good men, because I feel like it takes away from the men who are doing it right. My Dad is one of those men. He”s humble enough to admit when he”s wrong, strong enough to make the right decisions, and courageous enough to stand up for what”s right. He is one of my favourite people in the world and he”s my hero!

Me & Dad/Max & Grandpa

My Dad is my favourite person in the world to cook for. He”s adventurous in the kitchen, always gives his honest opinion and is simply not picky. When I was trying to think of something to make for him for Fathers Day from afar I new it had to be something fishy because he loves to cook with fish.

These Grilled Fish Tacos were perfect. White fish doused in a tex-mex marinade, grilled until flaky tender and then topped with a fresh salsa that”s vibrant and light. It was absolutely delicious even for this on-the-fence fish eater.

Happy Fathers Day Dad! Your honesty and love light up my life. I love you!


Grilled Fish Tacos with Fresh Salsa

adapted from My Recipes

Fish

  • 1 tablespoon lime juice

  • 2 teaspoons canola oil

  • 2 garlic cloves, minced

  • 2 teaspoons chili powder

  • 3/4 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/8 teaspoon cayenne pepper

  • 1 pound white fish fillets (such as halibut or tilapia)

  1. Mix together all ingredients, except fish to make marinade. Add fish and marinate for 15-30 min.

  2. Grill fish on a lightly greased grill over medium high heat for 6-10 minutes or until cooked through and flakes easily with fork. Flip halfway through cooking time.

* If you prefer you can bake these in the oven at 400ºF for the same amount of cooking time. No need to flip.

Salsa

  • 2 cups finely chopped tomatoes

  • 1/4 cup sliced green onions

  • 1 jalapeño, seeded and minced

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

  1. Mix together all ingredients. Cover and refrigerate until serving.

To serve

  • 8- 6 inch corn or flour tortillas

  • sour cream

  • shredded cheese

*these are gluten free if served with corn tortillas.

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Fresh Berry Crisp with Brown Sugar Cream

By in Breakfast, Fruit, Mothers Day, Snacks, Sweets 8 Comments Tags: , , , , , ,

Fresh Berry Crisp

I use the words Fresh Berry Crisp with Brown Sugar Cream loosely with this recipe, because it’s not truly either. Although, the description does fit it well because it is a fresh assembly of bursting berries and crisp granola clusters, topped with sour cream and brown sugar. See? All in the title there.

This is the epitome of simple. In fact, it can hardly be called a recipe. But, it is a combination that I wouldn’t have thought of without some inspiration from another source. Sour cream may seem an odd thing to add to berries, but that tartness along with the sweetness of the brown sugar, is the perfect compliment to any berry you can imagine. If you are not brave enough to try it with sour cream you may substitute it with plain yogurt. But, then you are just having the same old and what’s the fun in that?

The thing I love most about this concoction is that it’s mostly just berries. Usually I have yogurt with sprinkling of berries or cereal with a few berries thrown in. But, this time, the berries are at the forefront and the others are just accents to bring out that fresh fruity flavour. If you are wanting to eat a bowl of fruit but desiring a little dessert like pizzaz I suggest you give this a try.

Fresh Berry Crisp with Brown Sugar Cream

  • 1/2 cup berries
  • 1 heaping Tbsp. granola
  • 1 heaping Tbsp. sour cream
  • 1 tsp. brown sugar
  1. Place berries in a bowl and sprinkle with granola. Top with sour cream and brown sugar.

Serves: 1

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