SOUR CHERRY & STRAWBERRY WALNUT OAT CRUMBLE

August 1, 2015 sassy kitchen

Summer has been busy & full of amazing produce. I know I'm not the only New Yorker freaking out at the farmer's market every weekend. As usual, I have too much food in the house & not enough people to cook for. The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc. I don't know what I would do if I lived in California and had perfect produce all year round. I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn. Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.

Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4

Filling:

2 cups strawberries, quartered
2 cups sour cherries, pitted
Squeeze of lemon juice (about 1/2 lemon)
1/4 cup turbinado or coconut sugar
1/2 teaspoon vanilla extract
2 tablespoons tapioca/arrowroot starch

Mix together all ingredients and stir to macerate berries/cherries. Set aside.

Crumble :

1 1/4 cup gluten-free quick cooking oats
1/3 cup sorghum flour
2/3 cup almond meal
2/3 cup walnuts, chopped
2/3 cup brown or coconut sugar
1/2 teaspoon cinnamon
1 teaspoon sea salt
4 tablespoons coconut oil
4 tablespoons cold vegetable shortening, cut into cubes
Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough.

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top.

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides. Set aside to cool for 20 minutes, then serve warm.

ALL PHOTOGRAPHS BY THE LOVELY JAMES HARTLEY

BLUEBERRY & RICOTTA SKILLET CAKE

July 3, 2015 sassy kitchen

Maybe it’s just the hustle of life, but I know I’m not the only one who sometimes feels overwhelmed by the weight of the everyday. I’ll look down at my list of what needs to happen today, tomorrow, this week, this month - the big projects and the small - and wonder how will I ever get it all done (and done well). There’s always a mess (in my head or in my home), there’s always more to be done - there are always ways to be better. I’ve always struggled with this concept - the continual pursuit for more, for better. You’ll see these quotes about *enjoying the process* & *doing what you love*, but they don’t mention the amount of grit that goes into it all, no matter your love or dedication. I’m often overwhelmed by the process, feeling like “will this ever be enough? will I ever feel satisfied?”

When I have these moments, I’m usually succumbed by darkness & doubt - feeling like I can’t possibly go on. But like anyone does when they’re knocked down - either by themselves or others - you find your way back to your feet. Maybe it’s OK that there’s no script, that I don’t have all the answers. Maybe the concept of perfection or feeling “complete” is actually an illusion. Although I know I’ll still strive for it, maybe some days we have to settle for good enough. Some days the floors won’t be clean, and the deadlines will be late, but it’s good enough for today. And we’ll see where tomorrow takes us.

BLUEBERRY & RICOTTA SKILLET CAKE (gluten-free) Serves 6-8

1/2 cup almond meal
1 1/3 cup sorghum flour
1 cup cornmeal
2 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup turbinado sugar (+ 2 tablespoons to top)
1 cup almond milk, unsweetened
3/4 cup extra virgin coconut oil, melted and cooled
1 cup ricotta cheese, close to room temperature (not chilled)
1 teaspoon vanilla extract
4 eggs, separated
3/4 cup blueberries
Zest of 2 lemons
Confectioners sugar, to top

1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together first six ingredients (dry ingredients) until well combined. In a separate mixing bowl, stir together almond milk, coconut oil, ricotta, vanilla & egg yolks. Set egg whites aside &chill separately for 10 minutes. Mix wet ingredients into the dry until combined well. Stir in blueberries and lemon zest, then set aside.

2. Grease a 9 inch cast-iron or springform pan with coconut oil. Add chilled egg whites into a stand mixer and whip on high speed for 1-2 minutes until fluffy with soft peaks. Fold whipped egg whites, into the batter, adding a little at a time, making sure not to overmix.

3. Add batter to your greased pan, top with 2 tablespoons raw sugar & bake for 45-55 minutes or until a toothpick entered into the center of the cake comes out clean. Set aside to cool for 20-25 minutes before serving. Top with confectioners sugar & serve!

This post was originally shot for CAMILLE STYLES.

BLACK SESAME ICE CREAM

April 28, 2015 sassy kitchen

I've always found myself feeling a little like an outsider when it comes to defining my own "food philosophy." I seem to end up in a sweet spot between wholesome/health-inspired/allergen-free cooking and a more classical, technique-driven (and probably sugar-laden) sense of cooking.

I generally respond to extremes - those who throw themselves into what they do with complete abandon. I'm inspired by someone like Amy Chaplin as much as I'm inspired by the decadent-driven ways of Nigella Lawson. As much as I appreciate what might be the thing that sets me apart, it often leaves me feeling like I'm in a neither-nor world. Not quite fitting in on either side of the pond.

I barely adapted this amazing recipe to make the most decadent, dairy-filled ice cream ever. In celebration of extremes, heavy cream and in betweens.

DECADENT BLACK SESAME ICE CREAM (Serves 4-6) GLUTEN-FREE

ADAPTED FROM JUST ONE COOKBOOK

1/4 cup black sesame seeds, divided
5 tablespoons honey, divided
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/4 teaspoon sea salt
600ml heavy cream
Flaky sea salt, for serving

First, toast your sesame seeds - add to a skillet over medium heat. Stirring constantly, toast until they smell nutty and being making a crackling sound. Remove from heat and let cool.

In a food processor, add 3 tablespoons of sesame seeds and pulse until they begin to breakdown into a gritty paste. Add 3 tablespoons honey and pulse until smooth.

In a medium mixing bowl, whisk together egg yolks, sea salt, 2T honey, vanilla, sugar, sesame paste and reserved whole sesame seeds.

In a small saucepan, heat cream until hot, but not boiling. Slowly whisk the cream into the sesame mixture in a continuous, thin stream until well combined and smooth.

Put mixture back onto stovetop over medium-medium high heat until the custard reached 175 degrees. Then, remove from heat and add to a mixing bowl. I will often add the bowl to an ice bath to cool it down quicker, or you can let the mixture come to room temperature.

Chill in the fridge for 4-6 hours or until well-chilled. Add to an ice cream maker and churn for 25 minutes. Add to a baking dish or loaf pan covered with foil and chill two hours for the best texture. I love to serve this ice cream with another sprinkle of black sesame seeds and flaky sea salt.