Market Basket: Pumpkin-Pear Crumble

I have had a great deal of fun the past few months, creating recipes for the Harvard Farmers’ Market. Tomorrow is the final market, and if you are in the Boston area, I recommend stopping in to stock up on fresh produce as the New England growing season comes to end (sniff, sniff). The past two weeks, I have not shared the recipes, as they were taken from previous posts. First this Simple Tortellini & Spinach Soup and then these Asiago Sweet Potatoes. This week however, I was asked to share a favorite pumpkin dish. I immediately thought of this crumble. I made it for Thanksgiving last year, and as the holiday fast approaches, I thought you would enjoy it as a bit of inspiration.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Previous recipes can be found here or via the link on the right nav.

Pumpkin-Pear Crumble
serves 4-6

2 large pears, peeled, cored, and cut into 1/2" cubes
1/2 c maple syrup
1 t vanilla extract
1 t fresh minced ginger
1/2 t ground all spice
3 1/2 c pumpkin puree (or two 15-oz cans)
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1/4 t salt
1 stick butter, melted
1/2 c toasted pecans, chopped
1/4 c toasted walnuts, chopped

Preheat oven to 350F.

In a large skillet, combine pears, maple syrup, vanilla, ginger and all spice. Cook, on medium-low, until the pears are tender, about 10 minutes. Stir in the pumpkin puree, and cook for 2 minutes. Spoon mixture into a 8” square baking dish. Set aside.

In a large bowl, mix together flour, brown sugar, sugar and salt. Stir in butter, mixing well, until mixture becomes crumbly. Stir in pecans and walnuts. Spoon topping into baking dish, over filling, and place in oven. Bake, 30 minutes, until topping is golden brown and fruit is bubbling.

Blueberry Sauce

Speaking of blueberries...The lovely Zoe of ZOMTBAKES put me up to the challenge of creating a healthy sweet. I’ve had blueberries on the brain recently, so I decided on a delicious naturally sweetened blueberry sauce.

The recipe and additional photos can be viewed here. And don’t forget to check out Zoe’s other delicious treats—this Pear & Ricotta Tart is one of my favorites.

Berry-Almond Crumble

Three years ago today, Tommy and I were married.

Like many brides, I was wrapped up in the planning process leading up to the wedding. Swept away by invitations and gorgeous gowns. Overwhelmed by color options. I was getting married in the Cape, by the beach, so blue was a natural choice. But blue was so ordinary. And expected. And that, I did not want. The idea of seashell cakes and blue hydrangeas completely turned me off. However, in perusing flower ideas, I was completely drawn to cranberries in the bouquet. Yet cranberries screamed fall, not August. But blueberries screamed August! After finding a florist who could make my wacky request a reality, I became dubbed the blueberry bride. And then became a tad obsessed. Blueberries in the champagne! Blueberries in the cake! Blueberries as favors! Blueberries EVERYWHERE!

Now, as August rolls around and fresh blueberries are here once again, I smile, remembering how even months after the wedding celebration we would find leftover blueberries hiding in a bag or under a table. August 26 holds a special place in my heart. But so do blueberries. On the eve of our anniversary I could think of no better treat than to savor the sweet taste of blueberries, and remember the day, three year ago, that we became husband and wife.

Berry-Almond Crumble
serves 4-6

filling
2 1/2 c berries (I used blueberries & raspberries)
2 T sugar
1 T flour
1 t cornstarch

topping
1/2 c slivered almonds, chopped
1 1/4 c all-purpose flour
1/2 c packed light brown sugar
1/4 c sugar
1 t cinnamon
1/4 t salt
1/2 c butter, melted (1 stick)
1/4 t vanilla extract

Preheat oven to 350F. In a bowl, combine filling ingredients, mixing well. Set aside.

In a large bowl, mix together almonds, flour, brown sugar, sugar, cinnamon and salt. Stir in butter and vanilla, mixing well, until it mixture becomes crumbly.

Spread filling evenly in a 8" square baking dish. Spoon topping over filling, and place in oven. Bake 30 minutes, until topping is golden brown and fruit is bubbling.

Dark Chocolate & Cherry Zucchini Bread

I’m suckered into buying baby clothes just as much as the next gal. I just adore the tiny shoes and mini ruffled dresses. But I’ve been told by quite a few friends that their newborns have more than their share of clothes. And since I am admittedly clueless about any “practical” gifts, I have decided to offer what I know best. Food! So when my friend Kelly gave birth to her second adorable boy, I promised to visit bearing gifts of the edible variety (plus I’m not sure how Ryder would look in a ruffled dress). While edible gifts are always welcome, edible gifts containing chocolate definitely have the edge.

So Dark Chocolate & Cherry Zucchini Bread was born out of my enormous stash of zucchini and overwhelming desire to make sure the new mom was getting enough chocolate. It’s a post-delivery requisite, no? And while I have had my struggles with zucchini this past month, the fabulous thing about this recipe is that my inability to remove water from zucchini yields a perfectly moist bread.

Dark Chocolate & Cherry Zucchini Bread
makes two 1-lb loaves

3 c all-purpose flour
1 1/4 c sugar
1 t baking soda
1/2 t baking powder
3 t cinnamon
1/2 t nutmeg
1/4 t allspice
1 t salt
2 t vanilla extract
1 c vegetable oil
3 eggs, beaten
3 c grated zucchini
3-4 oz dark chocolate, shaved into chunks
1 c chopped pitted cherries

Preheat oven to 350F. In a large bowl, combine flour sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Stir together and add vanilla, vegetable oil and eggs. Mix well. Stir in zucchini, and mix until well combined. Carefully fold in chocolate and cherries until dispersed throughout batter. Pour into two 1-lb loaf pans, dispersing evenly. Bake 60-75 minutes, until a toothpick inserted into the center comes out clean.

Fig & Red Currant Bars

July has really been flying by for me. I have mile long list of recipes to try and a never-ending fridge full of vegis, but I am not getting much accomplished. The friend who I split my CSA with has been in Europe the last two weeks (ya, I know!), so I have been attempting to eat my way through the full share. This, along with the fact that I have been spending what’s left of my few free summer weekends lounging at the Cape leaves me only five days (if I’m optimistic) to work my way through a mess of vegis before the next round comes in. So, ya I’m behind.

But instead of concentrating on what I have on hand like a normal person, I decided to do something totally practical like buy a big box of figs. Oh, and red currants. In my defense, the season for both is limited and the red currants are oh so pretty I just couldn’t pass them up. Because apparently pretty is now a criteria for buying produce.

So I present to you Fig & Red Currant Bars, an oatmealy-fig-newton-esque bar (but SO much better), which perfectly combines all my favorite elements of baking. Sugar, alcohol and good looking produce.

If you cannot get your hands on red currants, don’t fret. While they add a delicious layer of flavor, they can be substituted with another berry (blueberries…mmm…) or left out if you’re a fig-only kind of fanatic.

Fig & Red Currant Bars
serves 6-8

Streusel Dough
1 1/2 sticks butter, melted (12 T)
1 c packed light brown sugar, divided
1 banana, mashed
3/4 t salt
1 1/2 c oats
1 1/2 c all-purpose flour

Filling
10-12 Black Mission figs, finely chopped
1/2 c red currants (plus additional for garnish)
1 c orange juice
1/4 c agave nectar
1/4 c packed light brown sugar
1/2 t ground cloves
2 T dark rum or Cognac

Preheat oven to 325F. Line a 13x9 baking pan with parchment paper, allowing ends to overhang. In a large bowl, combine butter, 3/4 c brown sugar, banana and salt. Stir well. Add oats and flour, and mix until well combined. Transfer half (or a bit more) of the dough to the baking pan, pressing into a thin layer evenly in the bottom. Add 1/4 c brown sugar to the remainder of the streusel dough in the bowl, stir, and set aside. Freeze baking pan 8-10 minutes, until dough is firm. Transfer to oven and bake for 20 minutes. Remove from oven and set aside. Increase oven temperature to 350F.

Combine filling ingredients in a medium saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes. Add in red currants and simmer an additional 10-15 minutes, stirring, until most of the liquid is absorbed. Spread filling evenly over crust. Scoop streusel dough, in small clumps, over filling. Sprinkle with additional red currants. Bake, 20-25 minutes, until streusel topping is golden brown. Carefully lift using parchment overhang and transfer to a cutting board. Allow to cool and cut into 2” squares.

Strawberry Salsa with Sugared Wonton Crisps

I have been intending on making a strawberry salsa when I could hand-pick the strawberries, and that time has arrived! Not only is this salsa an enjoyable take on the traditional tomato, but it can be prepared savory for an app or sweet, as I have decided to do here. Of course tortillas would not work well for a dessert. But sugared wontons will. Which I had in the fridge from these. Which, I must add, also stays in the Asian theme, when paired with these noodles. Really, sometimes, I am amazed by my own resourcefulness.

Strawberry Salsa with Sugared Wonton Crisps
salsa adapted from Gourmet . serves 4

strawberry salsa
1 quart strawberries, chopped
1 small jalapeño chili, minced
1 T chopped fresh cilantro
juice of 1/2 lime
1/4 t salt
1 t sugar (omit sugar for savory salsa)

sugared wontons
15 wonton wrapper
2 T butter, melted
2 t sugar
1/2 t ground cloves (or cinnamon)

In a medium bowl stir together salsa ingredients. Season to taste. (May be made up to 4 hours ahead and stored in fridge. Drain extra juices before serving.)

Place wonton wrappers side by side on a baking sheet. Brush each wonton with butter, and sprinkle with sugar and cloves (reserving half the ingredients). With tongs, turn each wonton over and repeat with additional butter, sugar and cloves. Cut each wonton wrapper in half. Place baking sheet in oven and broil 2-3 minutes until golden brown and crispy.

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One more thing before I go...I feel SO honored, as three wonderful bloggers have nominated fresh365 for the kreative blogger award! Much thanks to Sandy of Cookie Cutter, Lucy of A Little Bit of Sugar and Zoe of ZOMTBAKES. You all really made my week!

In the spirit of the award, I would like to share with you a few (ok, more than a few) blogs that I find particularly inspiring (in alphabetical order, to be fair!)

101cookbooks / Cook & Eat / Dana Treat / Find Your Balance / Gourmet Worrier / hungry desi / La Tartine Gourmande / O Pistachio / Smitten Kitchen / The Kitchn / VeganYumYum

Mini Carrot Loaves with Pineapple Cream Cheese Spread

I would certainly categorize myself as a “cook” not a “baker”. I tend to find baking annoying since you must be very precise and measure everything. Most of the time I can’t be bothered with measuring—because really who wants to wash all those measuring cups? With cooking, I can taste the dish as I go along and adjust as needed. But, taste flour, sugar and water? Eh, I’ll pass. However, I do make exceptions. Like for miniature loaf pans, so cute I just couldn’t pass them up. I had been thinking about making carrot cupcakes with pineapple cream cheese frosting, but plans changed when I came across the mini loaf pans. And beside the fact that they are adorable, they are egg less and contain less than half the sugar than many recipes. Of course, I am not saying they are healthy (I mean, they are smothered in cream cheese), but they are healthier.

Mini Carrot Loaves with Pineapple Cream Cheese Spread
serves 6-8

1 c fresh pineapple, finely chopped
1 8-oz package cream cheese, room temperature
3 T fresh lemon juice
1 1/4 c milk (I used soymilk)
2/3 c vegetable oil
3 t vanilla extract
3/4 c packed brown sugar
1 1/2 c whole wheat flour
1 1/2 c all-purpose flour
1 1/2 t baking powder
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
2 c grated carrots
1/2 c chopped hazelnuts

Preheat oven to 350F. In a small bowl, combine pineapple (without extra juices) and cream cheese. Stir well and refrigerate. In a large bowl combine lemon juice, milk, vegetable oil and vanilla. Whisk and then add the remaining ingredients. Stir until well combined.

Pour the batter into an four greased miniature loaf pans (about 5”x 3”x 2”) or one large. Bake for 50-60 minutes, until toothpick inserted comes out clean. You may need to bake longer if using only one loaf pan. Allow to cool, cut in 1/2” thick slices and spread with Pineapple Cream Cheese Spread.

Simple Fruit Salad with Lime & Ginger

For me, the best ending to a big meal is something light and sweet. I adore fruit-based desserts and this simple fruit salad is great on its own or over angel food or pound cake.

Simple Fruit Salad with Lime & Ginger
adapted from Gourmet, serves 6

juice and zest of 2 limes
1/8 c finely grated fresh ginger
4 T agave nectar
1 mango, peeled and cut into 1/2” cubes
1/2 pineapple (2 c), peeled, cored and cut into 1/2” cubes
1 c blueberries (or blackberries)

Combine lime zest, juice, ginger and agave nectar in a small bowl. Stir well. In a large serving bowl, combine mango, pineapple and blueberries. Add syrup and toss. Let sit 20 minutes for juices to combine.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom

I really have only one memory of rhubarb and it is of eating a rhubarb pie as a child. I believe my mom used to grow it in her garden and would make a pie with it each year. Or perhaps it was only one year—it is a faint memory. Funny though, because I do remember exactly what it tastes like. Rhubarb has such a distinct flavor, one that could not be substituted with the same results.

And while I’m not much of a pie person these days (rolling out the dough is just NOT for me!), this Cobbler recipe from Bon Appétit was calling my name. It is sweet, slightly tart, juicy and has a wonderful crumble crunch, thanks to the almonds. This is a new rhubarb memory I will not soon be forgetting.

Rhubarb-Strawberry Cobbler with Cinnamon & Cardamom
adpated from Bon Appétit . serves 6

Topping
1/2 c old-fashioned oats
1/2 c all purpose flour
1/2 c packed golden brown sugar
1/3 c sliced almonds
1/4 t ground cinnamon
1/4 t salt
6 T butter, melted

Filling
5 c fresh rhubarb, cut into 1/2" slices (2 lbs)
2 c halved strawberries
3/4 c sugar
1/3 c fresh squeezed orange juice
2 T all purpose flour
zest of one orange
1/2 t ground cardamom
1/4 t ground cinnamon

For topping: In medium bowl, mix together oats, flour, sugar, almonds, cinnnamon and salt. Add butter, stirring well, until clumps form.

For filling: Preheat oven to 375F. In large bowl, combine all ingredients, stirring to combine. Let stand 15 minutes, until juices form.

Pour filling into a 9” x 12” casserole dish. Sprinkle topping evenly over mixture. Bake 45 minutes, until topping is golden brown and filling is bubbling thickly around edges. Serve warm.

White Trash Truffles

These truffles are not seasonal. Or low fat. Or really truffles for that matter (details, details…). But there are those times when you are just craving something bad for you. Well this is it. I am rarely even invited to a party these days without the hostess saying you must bring those oreo-chocolate things. Don’t get me wrong, there have been skeptics—like the snobby guy who inspired the name. Cream cheese and oreos, he said? How white trash! (And then proceeded to eat three). Now, I’m all for pairing fine ingredients, but I prefer follow my taste buds rather than the food snobs. And sometimes they just lead me to these.

White Trash Truffles
apx 30 truffles

1 20-oz package oreo cookies (reduced-fat, just to make myself feel better when I eat 6 truffles in a row…)
2 8-oz bricks cream cheese
16-oz Dolci Frutta Hard Chocolate Shell for Fruit (found in the produce section), or your favorite dipping chocolate

Remove cream cheese from fridge and let sit at room temperature for 20 minutes, to soften. In a food processor, pulse oreo cookies until they are in small pieces, but not too powdery. Transfer to a large mixing bowl. Add cream cheese and mash together until well blended. Roll oreo-cream cheese mixture into 1” balls and place on a wax-paper-lined baking sheet. Melt chocolate and dip each ball into the chocolate, turning until well coated. Return to wax paper. Repeat until all balls are coated with chocolate. Refrigerate truffles for 30 minutes to set chocolate.

Papaya-Lime Sorbet

I must admit, I am not much of a baked goods person. I can easily pass up a slice of cake or a cookie. Although, I do have a harder time if it’s, let’s say, chocolate cake. But after a good meal, I really crave something lighter.

Take sorbet for instance, it has all the necessities of a perfect dessert in my book—sweet, fruity and light. And I’ve decided that I can make sorbet with just about any fruit. But it just so happens today that papaya is in season. So papaya it is.

Papaya-Lime Sorbet

serves 6

1 large papaya

the juice of 5 limes

5 T agave nectar

Peel papaya and cut in half lengthwise. Scoop out inside seeds and discard. Cube papaya and measure out 7 cups. Combine papaya, lime juice and agave nectar in a food processor. Blend until well combined, about 3 minutes. Pour mixture into a 9" square baking dish or large glass bowl. Freeze 4-6 hours (or overnight). Scoop sorbet back into the food processor and blend again (If the sorbet is "over-frozen", defrost on counter for 30 minutes). Refreeze 4-6 hours. To serve, scoop with a melon baller, drizzle with a bit of agave nectar and top with lime zest.