I have had quite the dilemma this summer.

Summer produce is quite possibly the best thing about the season. And other than just eating the fruits and veggies raw, baking is the next best thing. However, when choosing my new apartment I went for style over practicality (“It’s ooold and pretty and look at the crown moldings and who cares if there’s no AC in the kitchen?”). It didn’t seem like a big deal at the time, but 3 months later I’ve realized just how horrible and downright impossible it is to use your oven in a windowless room when it’s 95° outside. Woe.

But I woke Saturday morning to cloudy skies and mid-70′s temperatures, knowing I wanted to make something for my coworker Robin’s summer party that night, and jumped on the chance to bake. Since blueberries are gloriously cheap right now and simplicity is the best approach to summer fruit, I decided to make these easy and delicious crumb bars which honestly have ingredients almost any average kitchen will have (minus the fruit). Buttery and sweet crumb layers with tart and juicy blueberries in between, these will be a hit at any party or just serving yourself.

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Blueberry Crumb Bars

Based on the recipe from Allrecipes.

Makes 24 bars.

Ingredients

• 1½ cups white sugar, divided
• 1 tsp baking powder
• 3 cups all-purpose flour
• 1 cup unsalted butter (2 sticks)
• 1 egg
• ¼ tsp salt
• 1 pinch ground cinnamon
• 1 lemon, juiced and zested
• 4 cups fresh blueberries
• 3 tsp cornstarch

Directions

1. Preheat the oven to 375°F. Butter a 9×13″ baking dish.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, cinnamon, and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the ½ cup sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45-60 minutes, or until top is slightly brown. Cool completely before cutting into 24 squares.

© Jessica J. for jonesing for..., 2010. | Permalink | One comment | Add to del.icio.us
Post tags: blueberry, dessert, fruit, summer

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One of my all-time favorite food memories is the first time I tried Vietnamese food living in Chicago. I had pho tái, shrimp summer rolls, and then at the end of the meal, my very first Vietnamese coffee. I saw another patron being served with the traditional single-serve drip and after much oohing and ahhing, got one for myself.

The flavor was potent, so absolutely sweet but bold and intoxicating, I was hooked. It quickly became one of my favorite treats (and still is), so when I saw this ice cream recipe, I about died.

Not only is it the easiest ice cream I’ve ever made (ok, second easiest), but it really is one of the tastiest. Using the naturally thick texture of sweetened condensed milk, no custard or tempering is necessary (yessss!) and the flavor is just beyond wonderful. If you’ve ever been intimidated by your ice cream machine or the process, this is the dish for you.

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Vietnamese Coffee Ice Cream

Based on the recipe from the fabulous David Lebovitz.

Makes about 5 cups ice cream.

Ingredients

• 1½ cups freshly brewed espresso, cooled to room temperature
• 1½ cups sweetened condensed milk
• ½ cup whole milk
• Chocolate covered espresso beans (for fun and garnish)

Directions

1.) In a large mixing bowl or measuring cup (something with a spout), whisk together the espresso, sweetened condensed milk, and whole milk. Chill mixture for at least 8 hours, preferably overnight.

2.) Once chilled, pour the mixture into your prepared ice cream maker. Churn according to your maker’s directions. Once done, pour into an air-tight container. Press plastic wrap on top of the ice cream (to prevent ice crystals from forming on top), then add another layer, and put the lid on your container.

3.) Freeze the ice cream for 12-24 hours before devouring. Once ready, chop up some chocolate covered espresso beans and sprinkle on top. Enjoy!

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: coffee, dessert, ice cream, summer

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This dessert is a total cheat. It’s honestly like breakfast for dessert to me because I have Greek yogurt w/strawberries, honey, and nuts for breakfast practically every day. Yet the idea of changing the vehicle, adding more crunch, and sort of morphing it into a really refreshing and easy summer dessert seemed divine. Especially since you can crisp the wontons far in advance and then just assemble come dinnertime.

I’d serve this dessert with a nice glass of chilled rosé or really good coffee (and maybe dip an extra wonton or two in it…) paired with a summer breeze.

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Strawberry Wonton Sandwiches

Based on the recipe from Everyday Food.

Makes 6 sandwiches.

Ingredients

• 12 wonton wrappers
• 1 TBL unsalted butter, melted
• 3 TBL vanilla sugar (if you have it, otherwise just use plain sugar)
• ¼ cup almonds, chopped fine
• 1 cup Greek yogurt (I like 0% but it could be a bit strong for some, so use whatever you like!)
• 2 TBL orange blossom honey
• 8oz fresh strawberries, hulled and sliced

Directions

1.) Preheat oven to 400°F. Line a large baking sheet with parchment paper and lay out the wontons on it. Brush wontons with melted butter and then sprinkle with sugar and almonds. Bake until golden and crisp, about 5 minutes. Let cool on wire rack.

2.) Divide yogurt between 6 wontons, drizzle with honey and strawberries, and then top with extra wonton. Serve immediately with coffee.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: dessert, fast and easy, fruit, summer, sweet

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To me, nothing says summer more than watermelon. Well, that and suffocating humidity, but thankfully this dish solves that woe.

Refreshing and sweet, I could eat watermelon with every meal during summertime, especially for dessert. And as much as I can happily eat a few slices of freshly sliced melon, this recipe for watermelon sorbet from Salty Sweets (seriously my favorite dessert book ever) came across my path and quickly shot to the top of my “to cook” queue. For those who have never done it, sprinkling salt on watermelon actually brings out the sweetness and of course adds a fabulous salty flavor, so don’t knock it til you try it!

Be sure to use fleur de sel or a flaky, light sea salt. You want something gentle and mild in flavor – no kosher or table salt here. It’ll dissolve best and also won’t leave a harsh aftertaste. If you’re not keen on the idea of salted sorbet, just omit it and try out the watermelon on its own. I’m sure it’s delicious.

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Salted Watermelon Sorbet

Based on the recipe from Salty Sweets by Christie Matheson.

Makes about 1 quart of sorbet.

Ingredients

• 1 cup of water
• 2/3 cup granulated sugar
• 5 cups seedless watermelon chunks (from about a 3lb watermelon)
• 1 TBL freshly squeezed lemon juice
• ½ tsp fleur de sel

Directions

1.) In a small saucepan, make the simple syrup. Combine the water and sugar and simmer over low heat until the sugar is dissolved. Remove from the burner and let cool slightly.

2.) Combine the simple syrup, watermelon, lemon juice, and fleur de sel in a blender and puree until smooth. Refrigerate until thoroughly chilled, at least 2 hours but preferably overnight. Once chilled, add to your ice cream maker and churn according to the maker’s instructions.

3.) Transfer to an air-tight container and cover with plastic wrap, pressing the plastic on the surface of the sorbet (to prevent surface crystallization). Freeze for at least an hour to firm up the texture before serving.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: dessert, ice cream, salty, summer

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Quick Friday post, quick Friday… dessert!

Cleaning out my fridge and freezer in a mad dash before I move cross-country, I have a lot of frozen pie crusts on my hands. “I mean, when you’re making one, why not make two?” was my mantra for awhile there, but now I’m thawing and baking like crazy to get rid of (but not waste) my freezer stash.

Galettes or free-form tarts are one of the most fun, easy, and versatile things to do with pie crust. The sky is the limit for filling ingredients, but since it’s spring and glorious rhubarb has arrived in force, I couldn’t resist making a bubbling, syrupy, sweet-tart treat like this.

This is a fantastic dessert for all those intimidated bakers out there because it comes together quite easily, uses only 5 ingredients, and is so delicious (and impressive!) you’ll never believe how simple it was to put together.

Small admin note: I will be moving over the next few days so it’ll be quiet around here. But don’t worry – a new post will be on its way soon enough!

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Rhubarb Galette

Based on the recipe from Bon Appetit.

Makes 8 servings.

Ingredients

• 1 prepared pie crust (homemade or store-bought), at room temperature
• 1½ pounds rhubarb, ends trimmed
• ¼ cup + 3 tablespoons sugar
• 2 tablespoons unsalted butter cut into small cubes
• 1 egg yolk, beaten

Directions

1.) Cut the rhubarb into 2-inch long pieces. Then cut each piece into ¼-inch wide matchsticks. In a large mixing bowl, toss the rhubarb with the ¼ cup of sugar and let macerate for a half hour.

2.) Preheat the oven to 350°F with the rack set in the center of the oven. Place a large piece of parchment on your counter and flour it slightly. Roll out the prepared pie crust to a 12” round and transfer the whole thing (parchment and all) to a large jelly roll or edged baking sheet.

3.) Starting in the center, arrange the rhubarb pieces in concentric circles, slightly overlapping as you work your way out towards the edge. You don’t have to be meticulous, but make it look nice. Leave a 1” border around the edge.

4.) Fold the edges of the dough over, crimping to seal and make a decorative edge. Brush the edge with the beaten egg yolk and dot the 2 tablespoons of butter over the rhubarb in the center (not the edge).

5.) Sprinkle the entire top of the galette (crust and all) with the remaining 3 tablespoons of sugar. Bake until rhubarb is tender and bubbling and the crust is golden, about 45 minutes. Cool on a wire rack until warm, about 15 minutes. Enjoy with vanilla ice cream or whipped cream.

© Jessica J. for jonesing for..., 2010. | Permalink | No comment | Add to del.icio.us
Post tags: baking, dessert, fast and easy, fruit, quick friday dinner, spring

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