It’s rhubarb season! And so I’ve gone and made some rhubarb treats. They’re nothing original, but they are simple, tasty, and fresh from the garden!!!
The first was adapted from a recipe from Bon Appetit magazine. It can be found here. The original recipe calls for raspberries, but I left those out. The other change I added was sprinkle the top with chopped almonds and raw sugar before baking. This was a delicious and fresh sweet treat!
The second thing I made was very, very similar. But individual, aaaaaaand gluten-free. Though I’m not gluten-free, I have attempted to begin baking at times gluten-free. I have found that gluten-free baked goods do NOT taste good raw….but once they are cooked, they are deeeee-licious!
I used a gluten-free pie crust recipe found on epicurious. And then for the compote, just boiled down some rhubarb, sugar, cinnamon, and citrus juice until it was thick. Then made little pies from my imagination. Let’s just call them mini, gluten-free, rustic, rhubarb tarts. For a spring-time, Montana potluck, with local vanilla bean ice cream they were quite the hit!
There is nothing like brunch. I can’t tell you how I look forward to waking up to a steaming cup of chai tea sweetened with honey and milk and spend some leisurely time making brunch. It’s my Sunday morning ritual….when life allows.
Most recently, I made something so simple, so delicious, it’s the stuff dreams are made of. At least my dreams. Whole Grain Pancakes with Blackberry Compote. Not to mention, blackberries I had picked on a hike only one hour earlier. Pair it with a simple fruit on the side, like fresh mangos tossed with shredded coconut and lime juice, and you’ve got pure goodness.
I have had many a’pancake in my lifetime. Some thin, some thick, some dense, some fluffy, some bland, some just perfect. And these, I have to say may be absolutely perfect…the perfect balance between flavor, fluffiness and texture. And there’s a healthy side to them -whole grain.
Pancakes, in general, require very special treatment and lots of care during the pancake-making process. They are delicate and cannot be left alone too long. Ideally, pancakes are made in cast-iron skillets. A well-seasoned skillet will yield a perfect pancake that is slightly golden brown, crispy on the outside, soft on the inside, and makes your mouth water, and your eyes roll back and gently close in complete and utter satisfaction. When cooking pancakes, a low-medium heat is best. It will allow the pancakes to cook evenly inside and out and create a nice golden surface.
Okay, okay, enough talk. Pancakes are JUST. PLAIN. GOOD.
Whole Grain Pancakes with Blackberry Compote
1 1/2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted in the skillet
8 ounces of wild blackberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup honey or maple syrup
2 tablespoons water
a squirt of half a citrus (orange, lemon)
To make the blackberry syrup, put the blackberries, the sugar, honey or maple syrup, water and citrus in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves, simmering for 5 to 6 minutes or until the blackberries break down and become sauce-like. Remove from heat to cool slightly.
In a separate bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Leave the batter slightly lumpy, as you don’t want to over mix.
Heat your skillet to a low-medium with a bit of butter. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color and the top has formed slight bubbles, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Pour the compote on top of warm pancakes and revel in epicurean heaven.
Compote is great left-over on toast, ice cream, yogurt, you name it.
The best thing about living in Costa Rica is the abundance of fruit year-round. And in this zone, more so than in other parts of Costa Rica. Apples, peaches, plums, blackberries, avocados, tomatoes – you name it, they’re almost always available.
As I was out tromping around my property this morning, I came across a previously undiscovered blackberry bush, chock full of large, plump, juicy blackberries just waiting to be picked – screaming to be picked, in fact. And so I did. The thorns poked my hands and arms as I reached in deeper to get the hidden ones, and I came away with violet-stained fingers. But I didn’t mind. It was worth it.
On the way in I quickly grabbed a few ‘limón acidas‘ or limes to garnish a salad.
Upon returning home, it wasn’t too long before I was enjoying this cinnamon apple and blackberry upside down buttermilk cake.
Pure goodness with fresh, local ingredients.
Happy 2010 to you all! May many healthy meals come your way!
Cinnamon Apple and Blackberry Upside Down Cake
* 1 cup fresh blackberries
* 2-3 small apples, thinly sliced
* 1/2 cup sugar
* 1 1/2 tablespoons of sugar and cinnamon mixture
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 stick (1/4 cup) unsalted butter, softened
* 1 large egg
* 1 teaspoon vanilla
* 1/2 cup well-shaken buttermilk
Preheat oven to 400°F.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
Arrange blackberries and apples in 1 layer in cake pan. Sprinkle fruit with 1 1/2 tablespoons sugar/cinnamon mixture and shake pan to help distribute sugar.
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake warm and/or with ice cream.