Posts tagged ‘oats’

July 10, 2011

Harry Potter and the Incredible Crumble

This week is Potter Week at Pumpercake!  Harry Potter inspired recipes will be published all week as we count down the days before the final movie is released into theaters!

Some of Harry’s happiest memories are those he has of time spent with his beloved Godfather, Sirius Black.  Sirius and Harry had a couple very memorable conversations during the tail-end of a meeting with the Order of the Phoenix, some of which took place during dinner.  Mrs. Weasley served up an extravagant feast for this particular occasion, and ended the meal with an impressive “rhubarb crumble and custard” that Harry thoroughly enjoyed.  This is my version of Harry’s favorite chef’s dessert.

I went with crimson-cherry rhubarb, twice baked, infused with orange flavors and a hint of cardamom.  I knew I needed to incorporate some sort of Sherbet Lemon element in one of the recipes for Potter Week.  Sherbet Lemon, of course, being “a kind of Muggle sweet” that Albus Dumbledore is “rather fond of.” The custard that Mrs. Weasley serves alongside her crumble was the perfect opportunity for me to include Albus’s favorite flavors.

“Three helpings of rhubarb crumble and custard later and the waistband on Harry’s jeans was feeling uncomfortably tight (which was saying something, as the jeans had once been Dudley’s).”
Harry Potter and the Order of the Phoenix

Rhubarb Crumble
with
“Sherbet Lemon”
Custard Sauce

Inspired by: Molly Weasley’s
“Rhubarb Crumble & Custard,” and Professor Dumbledore’s favorite
“Sherbet Lemon”

Adapted from Dinah Bucholz’s
“Rhubarb Crumble with Custard Sauce,”
The Unofficial Harry Potter Cookbook

Rhubarb Crumble

1½ pound crimson red rhubarb

1/3 cup granulated sugar

½ teaspoon orange extract

¼ teaspoon vanilla extract

¼ teaspoon cardamom

1 teaspoon baking soda

½ tablespoon cornstarch

2 tablespoons all purpose flour

zest from ½ an orange

Preheat oven to 350 degrees and line a sheet pan with foil.  Slice rhubarb into ½-inch pieces and toss together with granulated sugar, orange and vanilla extracts, cardamom, baking soda, and ¼ tablespoon of the cornstarch.  Spread rhubarb mixture onto lined sheet tray and bake for about 10 minutes to help soften and caramelize rhubarb.  Once removed from the oven, toss the mixture to cool it slightly.  Sift onto the rhubarb mixture the remaining cornstarch and the flour and mix, stirring in the orange zest as well.  Pour in an even layer into a 1-quart casserole dish and set aside while preparing crumble topping.

Crumble Topping

½ cup all-purpose flour              ½ teaspoon salt

¾ cup steel cut oats                  ½ teaspoon ground cinnamon

1/3 cup almond flour                   6 tablespoons unsalted butter

¾ cup brown sugar

Mix together in a food processor all ingredients, except for the butter, until thoroughly combined.  Cut the cold butter into a small dice and add the pieces into the food processor with the dry crumble mixture.  Pulse until butter has incorporated and the texture of the mixture resembles clumpy, wet sand. Sprinkle the crumb mixture into the dish in an even layer on top of the rhubarb.  Place in 350 degree oven for 40-50 minutes or until rhubarb is bubbly and topping is golden.

“Sherbet Lemon” Custard Sauce

3 egg yolks

¼ cup granulated sugar

¼ teaspoon salt

2 tablespoons cornstarch

1 cup whole milk

¼ cup heavy whipping cream

zest from 1 lemon

½ teaspoon vanilla extract

juice from ½ a lemon

1 tablespoon sherbet powder

–recipe yield: about 1¼ cups custard sauce

In a small bowl, lightly break up egg yolks with a fork, then set bowl aside.  In a heavy bottomed saucepan, combine sugar, salt, and cornstarch.  Whisk in milk, cream and lemon zest until cornstarch has dissolved.  Place over medium-high heat, constantly stirring, until thoroughly heated but not boiling.  Reduce heat to low and, while whisking the egg yolks, slowly pour into the small bowl a couple tablespoons of the hot liquid to bring eggs gently up to temperature without cooking them.  Once yolks have been heated, transfer the warm mixture into the saucepan and replace heat to medium-high.  Constantly stirring, continue to heat until mixture is thick and bubbling.  Remove from heat and pour mixture into a small bowl, allowing it to pass through a fine mesh sieve, discarding any solid pieces of egg.  Stir the vanilla and the lemon juice into the hot custard until incorporated.  Serve warm or chilled.  If not serving immediately, cover the bowl with plastic wrap, allowing the plastic to sag into the bowl and cover the entire surface of the custard sauce so the sauce doesn’t develop a skin.  Store covered custard sauce in refrigerator.

Advertisements
June 19, 2011

Food For Thought

Where there would normally be an abundance of sugar, flour, butter and maybe the occasional frozen pizza, lately, I’ve been finding some less-likely foods. Goodies such as avocados, tuna salad, pomegranate juice, and mixed nuts have been gracing the shelves of my refrigerator and pantry most recently. When I inquired about the sudden additions to our snack collection, Evan, who has been avidly preparing for his GMAT exam, shared with me an article he’d read. The article described how to improve brain function and memory by means of consuming foods rich in Omega-3 fats, antioxidants and fiber. It also listed the top 20 foods to “supercharge your brain.” I was intrigued. And after reading through the list of “brain foods,” I was inspired.

I set out to create a dessert recipe using at least ten of the twenty foods as ingredients.  There were the obvious choices, like nuts (#4), coffee (#6), oats (#7), chocolate (yes! # 12), and cocoa nibs (#20).  And there were the more challenging choices, like avocados (#1),  seeds (#5), pomegranate (#9), and olive oil (#14).  After recipe hunting, tweaking, taste-testing and a bit of improvisation, I came up with today’s recipe.  It includes all of the brain-fueling ingredients listed above, as well as the #2 ingredient, blueberries.  That’s 10 of the “20 Best Foods For Your Brain,” with 7 ingredients coming from the top 10.  The result?  A heavenly combination of velvety smooth chocolate cascading over crisp, fresh blueberries, tart pomegranate jam, and a crispy-crumbly crust… a decadent pie to spark both the appetite and the brain.

Choco-Pom-Berry
“Brainpower Pie”

Inspired by: “The 20 Smartest Foods On Earth”

Adapted from Renee Mahon & S. Duquet’s
Dark Chocolate, Avocado & Berry Pie

This recipe is gluten free, 100% vegan and should be enjoyed by all!  The avocado is used in place of butter or margarine as the main source of fat in the chocolate filling and makes for a delicious, almost pudding-like texture (and tastes nothing like guacamole, I promise!).

1/3 cup almond milk

2 tablespoons orange juice

1½ tablespoons vanilla extract

1 tablespoon instant coffee granules

0at, nut & seed crust (recipe below)

½ cup pomegranate jam (recipe below)

1 pint fresh blueberries

2 ripe avocados

12 oz. semisweet chocolate (vegan)

–recipe yield: one 8- or 9-inch pie
(about 8-10 servings)

In a heavy-bottomed saucepan, whisk together milk, orange juice and vanilla extract and place over medium heat.  Once liquid has come to a delicate simmer, remove from heat and whisk in coffee granules.  Set aside and allow mixture to steep.  While liquid is steeping, spoon pomegranate jam into prepared crust and spread into a thin, even layer to coat entire surface.  Sprinkle blueberries over top of the jam layer and arrange them to cover the jam entirely.

Core and slice avocados into a food processor.  Strain the warm, steeped liquid into the food processor as well, discarding any whole coffee granules that may remain.  Puree the mixture until desired consistency is reached.  Transfer the smooth avocado mixture back into the saucepan and place over medium heat.  Constantly stirring, heat mixture for 3-5 minutes.  Remove from heat and pour in chocolate chips.  Stir to completely melt the chocolate until the mixture is completely homogeneous.  Pour the entire mixture into the pan over top of the blueberries.  Using an angled spatula, smooth out the chocolate mixture into a flat, even layer.  Transfer to refrigerator (or freezer) to chill overnight until set.  Serve cold.

Pomegranate Jam

Adapted from “Pomegranate Jelly,”
Taste Of Home

1½ cups pomegranate juice

¼ cup water

2 cups sugar

2½ tablespoons pure fruit pectin

–recipe yield: about 2 cups jam

Pour juice and water into a heavy bottomed saucepan and bring to a boil.  Reduce heat, cover, and allow liquid to simmer for about 10 minutes.  Measure out sugar in a separate container and set aside.  Add pectin into juice, whisking until dissolved.  Bring liquid to a full, rolling boil.  At this point, quickly dump in the sugar while constantly whisking.  Return to a rolling boil and allow to boil for exactly 1 minute, stirring.  Remove from heat and skim off any foam on the top of mixture.  Pour into jars/containers and allow to sit at room temperature overnight.  Store, covered, in refrigerator or freezer.

Oat, Nut & Seed Pie Crust

Adapted from “Vegan Oat-Nut Pie Crust,”  SmarterFitter and The Whole Food Bible

½ cup walnuts                                    ¾ cup almond flour                        ¼ cup extra-virgin olive oil

1 cup rolled oats                                 ¼ cup flax meal                              3 tablespoons maple syrup

3 tablespoons cocoa nibs                   ¼ teaspoon salt                             1 teaspoon vanilla extract

Spread walnuts out onto a sheet tray and toast them in a 350 degree oven for 8-9 minutes, tossing them halfway through baking time.  Remove them from oven, allow to cool, and increase oven temperature to 375 degrees.  Prepare a 8- or 9-inch springform pan by well-oiling the bottom of the pan and halfway up the sides.  Set aside.

In a food processor, pulse together walnuts, oats, and cocoa nibs until ground.  Add in almond flour, flax meal, and salt, and pulse to combine.  In a separate bowl, whisk together oil, syrup and vanilla.  Pour the liquid into the food processor and pulse to mix.  Remove mixture from food processor and press into pan in an even layer.  Bake crust for 10-12 minutes, or until edges are slightly crisp.  Set aside to cool.

-Optional
Pomegranate seeds or cocoa nibs may be used as a garnish.  To make swirl design, heat pomegranate jam and use a small paintbrush dipped in the jam to paint onto dish.

May 12, 2011

Breakfast In “Bread”

There are certain things that I just always seem to have on hand at my apartment.  There are the things that you might expect a frequent baker to have, like a few rolls of parchment paper, a cupboard full of sprinkles in every color, and two or three (or four) pounds of butter.  There are things that you might expect a food-lover to have on hand that you probably won’t find, like basic snacks or munchies (I can’t buy potato chips… I’d just eat them all in the first day of purchasing them) or pretty much any kind of meat.  Then there are the things that I not only have on hand, but I have in a huge (and probably weird) abundance, like Rust-Oleum spray paint in “Heirloom White” (for all my recent DIY projects) and multiple 2-liters of my latest beverage addiction, Canada Dry Diet Green Tea Ginger Ale.

Another one of those items that I’m constantly stocked up on are breakfast foods.  Evan’s latest kick has been breakfast trail mix, but there’s also a plethora of powerbars, granola bars, fruit bars, and oatmeal that are readily available to munch on in the morning.  All of these options are great for Evan and I, especially on busy weekday mornings.  However, when we have out of town guests, like we did this past weekend, I like to have something homemade to offer them as well.  I wanted to create a (somewhat) healthy treat that combined all of the best qualities of my favorite breakfast bars in one yummy and home-y loaf.

I tried to make this recipe as healthy and protien-packed as possible by using whole wheat flour, oats, nuts, and lots of fruit.  I used a combination of sugar, splenda, and honey as well as margarine instead of butter.  This breakfast bread is delicious, satisfying, and a great way to start the morning.

Fruit, Nut & Grain Breakfast Bread

Inspired by: Fruit, Nut & Grain Granola Bar

Adapted from Jennifer Appel’s “Apple Pecan Quick Bread,”  The Magnolia Bakery Cookbook

¼ cup dried cranberries                                           ¼ cup granulated sugar

¼ cup raisins                                                           1 tablespoon baking powder

1 cup peeled, chopped apple                                   ½ teaspoon salt

½ cup chopped pecans                                            2 eggs

½ cup quick oats                                                      1/3 cup margarine, melted

1 ½ cups whole wheat flour                                     2/3 cup orange juice

1/3 cup granulated splenda                                     2 tablespoons honey

-recipe yield: 1 large loaf or 2 mini loaves of bread

Preheat oven to 350 degrees and grease or line a 9x5x3 inch loaf pan with parchment paper.  Bring about a cup of water to a boil and transfer hot water to a mug, along with raisins and dried cranberries.  Allow dried fruit to sit in hot water for about 5 minutes, or until plumped and re-hydrated.  Drain the fruit, discarding the water, and in a medium bowl, mix together the rehydrated fruit, chopped apple, chopped pecans and oats.  Set aside.

In a large bowl, mix together the whole wheat flour, splenda, sugar, baking powder and salt using a whisk.  Once dry ingredients are thoroughly combined and are lump-free, create a little ‘well’ in the center of the dry ingredient bowl.  This is where the liquid ingredients will be poured and mixed in to create the batter.

In a small bowl, lightly break apart eggs with a fork.  Whisk together melted, cooled margarine, orange juice and honey in with the eggs.  Pour this mixture into the ‘well’ of dry ingredients and gently stir until just homogeneous.  Do not over-mix the batter or the finished bread will be dry and tough instead of moist and airy.  Carefully fold the fruit, nut and oat mixture into the batter.  Pour batter into lined loaf pan and place pan on the center rack of the oven.  Bake for 45-55 minutes, or until a cake tester inserted in the center of the bread comes out with a few moist crumbs.  Do not overbake.  Allow bread to cool in loaf pan on wire rack for 30 minutes before slicing or removing bread from loaf pan.