sustenance

food. recipes. restaurants. food news.

 

Blackberry Crumble Bars

I made these this morning for my hubby and son to take to a party this afternoon.  I thought they were really good, although a bit messy (crumbly). I adapted this recipe from one I found using raspberry jam and walnuts on the familyfun.com site.

Blackberry Crumble Bars
 
1 cup unsalted butter, at room temperature, cut up 
1/2 cup sifted confectioner's sugar 
2 cups unbleached flour 
1/2 teaspoon salt 
1/2 cup old-fashioned rolled oats (not instant oatmeal) 
1/2 cup chopped pecans
3/4 cup blackberry jam (preferably seedless) 
 
Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.

In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).

Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack.  While the dough cools, add the oats and pecans to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.

Spread the blackberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack.  While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula.

posted by: artichoke72 at 15:55 | link | comments |
all recipes, cookie recipes

Tortilla Crusted Cod in a Coriander Cream Sauce

I love El Milagro tortilla chips.  They are thin, crispy, and unsalted.  I discovered them in Austin, Texas and was estatic when they started selling them this year at the Super Target here in Fredericksburg, Virginia.  I save the crumbs at the bottom of the bag of tortilla chips to use for Migas, but wanted to find an additional use for them.  This was an experiment that went wonderfully right.  It was quick to put together.  I served it with a salad and a veggie medley of onions, garlic, zucchini, and golden hominy.  A great weeknight dinner.

 Tortilla Crusted Cod in a Coriander Cream Sauce

cod fillets
ground coriander
salt
pepper
tortilla chips, finely crushed
2 eggs, 1 seperated
1 T. water or milk
2 T. butter
6 T. heavy cream
1 T. capers
1 tsp. lemon juice
canola oil for pan-frying

Season cod with salt, pepper, and ground coriander.  In a bowl mix 1 egg, the seperated egg white and the 1 T. of water or milk. Dip fish in egg mixture and dredge in the crushed tortilla chips.  Pan fry over medium-high heat, turning the fish once, until golden brown, about 4 or 5 minutes.  Remove fish from hot oil and drain on paper towels.  Meanwhile, melt 2 T. butter over medium heat.  Add cream, 1/4 tsp. ground coriander, and seperated egg yolk; whisking.  When heated through (do not let it boil) and starting to thicken, add capers and lemon juice.  Serve cream sauce with the tortilla crusted cod.

posted by: artichoke72 at 22:20 | link | comments (2) |
all recipes