Beyond The Crumb

Summertime Tarts

Summertime and the living is easy…. so lets not make it complicated with confusing meals, shall we? Two easy tarts for any summer time dinner, or for those guests that stop by unexpectedly. Store bought puff pastry with fruits and veggies, almost as easy as a frozen dinner. And yes, you heard me right. Store bought, pre- made puff pastry. Sorry Martha, some of us work…. So, it’s time to clean out your crisper and dive into some tasty tarts.

Apple Goat Cheese Tart

Ingredients:
Puff Pastry
2 Large Apples
2 tb. Honey – extra for serving
3 oz. Goat cheese

Begin by preheating the oven to 350 degrees. Peel two apples and thinly slice them. In a square, parchment paper lined pan, place one of the square puff pastries. Spread softened goat cheese on the uncooked pastry dough and top with apple slices. Drizzle two tablespoons of honey on the apples and baked for fifty minutes, or until the edges turn golden brown.

When the tart is finished cooking, drizzle more honey on top and serve.

Roasted Vegetable and Hummus Tart

Ingredients:
Puff Pastry
1 Large Onion
1/2 c. Broccoli
1/2 c. Cauliflower
2 Hand fulls of spinach
Original or traditonal Hummus
Olive Oil
2 tb. Red Wine Vinegar
Black Pepper
Powder Garlic

*The great thing about this recipe is that you can add almost any vegetable and it will be amazing.

Preheat the oven to 350 degrees. Place broccoli, cauliflower, spinach, and onion in a baking pan. Toss with olive oil and red wine vinegar and season to taste with pepper and garlic. Roast for thirty minutes. Once the vegetables are finished baking, place puff pastry dough into a square, parchment lined pan. Spread hummus on the unbaked dough and add roasted veggies. Drizzle olive oil and season again with garlic and pepper. Bake for fifty minutes or unit the sides start to turn golden brown.

When the tart is finished remove it from the oven and allow to cool for five minutes before serving. Trust me when I say,” Wait five minutes”…. the roof of your mouth will thank you.

Berry Swirl Frozen Yogurt

Winter might still be coming on Game of Thrones, but summer is officially here! Throw on your flip flops, bathing suits, and floppy hats, because it’s time for some fun in the sun. While you start dipping your toe in the sun bathing pool, you’ll need a friend to keep you nice and cool! How about a sweet and refreshing treat? Real strawberries, blueberries and yogurt? Yep, you’re ready for it. Berry Swirl Frozen Yogurt. So easy and delicious! Jon Snow would hand in his furry cloak to sit pool side for this recipe.

1 c. Strawberries
1 c. Blueberries
1 tb. Sugar
4 tsp. Honey
1 c. Greek Yogurt

Preheat the oven to 350 degrees. Separately, roast one cup of blueberries and one cup of chopped strawberries for fifteen minutes.

Using two bowls, place half of a cup of greek yogurt and two teaspoons honey. Once the berries are finished, add blueberries to one bowl and strawberries to the other.

With a hand mixer, whip the yogurt mixture until the berries are completely blended.

Line a loaf pan with plastic wrap and pour the two bowls of yogurt on separate sides of the pan. Swirl the two sides together, using a fork, and freeze the yogurt over night. By the morning you’ll have delicious frozen yogurt!

Eggy Rice Bowl

A long time ago, in a galaxy far far away….. or a least a place that seems galaxies away from where I live now, there was an asian-fusion restaurant that served delicious, spicy rice bowls. Sigh, how I miss that crowded little eatery. But I do have a solution! My own creation, although not exact, will conquer any spicy, rice bowl craving. The masses have spoken! They demand more eggy rice bowls! How could I possibly deny the masses something so delicious? It’s merely my civic duty. Enjoy.

Ingredients:

3 Garlic Cloves
1/2 Yellow Onion
1/2 c. Dry Rice
6 Bacon Strips
3 Handfuls of Spinach
2 Eggs
Ground pepper
Garlic Powder
Salt
Cayenne Pepper
Sour Cream

First thing’s first, rice must be made! Using your favorite rice, cook half a cup of dry rice following the instructions found on the package. Once the rice is cooked, set it aside.

On a baking sheet place six bacon strips, and cook at 400 degrees for sixteen minutes, or until they are brown and crispy.

Chop the onion and garlic cloves and place them in a sauce pan. Using olive oil, sauté them until the onion becomes translucent. Season with a pinch of salt and some ground pepper and add the spinach. Cook until the leaves are ready and the onions begin to brown on the edges.

Next, add the reserved rice and two pats of butter to the pan. Mix on medium heat. Crumble in four strips of bacon and finish mixing the rice mixture. Remove the pan from the heat and spoon the rice into two bowls.

Now, we’re in the home stretch. Fry two eggs using butter and season both with pepper, garlic powder, and cayenne pepper. When both eggs are cooked, place one on top of each rice bowl. Garnish with the remaining bacon strips and a dollop of sour cream.

Chard Roll-ups

Chard Roll -ups

With Summer coming in hot, and my winter bod still hanging around, it’s time to get down to business. The last week was filled with carnival goodies, and summer treats but, after a week of eating greasy delights, I’m ready for a change! This month I am going to be focusing on healthy food that not only fills you up, but also doesn’t make you guilty for having that second piece. And like the Fugees’ once said “Ready or not here I come, you can’t hide. Going to find you and make you want me.” And you are definitely going to want these Chard Roll-Ups.

Ingredients:

1/2 Small Onion
1 Garlic Clove
5 Small leaves of Basil
4 Large Leaves of Chard
1/4 tsp. Garlic Powder
1/2 tsp. Pepper
3/4 Part Skim Milk Ricotta Cheese
Pinch of Salt
1/2 c. Shredded Mozzarella
Olive Oil

Begin by chopping and sautéing the onion, and garlic. Once the onions are translucent remove them from the heat and place in a medium mixing bowl. Chop the Basil and add it to the onion mixture. Next, add Ricotta Cheese, garlic powder, pepper, salt, and mozzarella to the mixture and set aside.

Preheat the oven to 350 degrees. While the oven is preheating, rinse the Chard leaves and pat them dry. Cut each leaf’s stem away and coat each leaf half with a little bit of olive oil.

Now, it’s time to begin stuffing the leaves and rolling them up. Using the Cheese mixture, that was set aside, spread an equal amount on every leaf and roll them up like a sleeping bag.

Place on a baking pan that has been coated with olive oil and allow to bake for fifteen minutes.

These make great snacks, or apps for parties without all the guilt. Enjoy!

White Squirrel Festival

As we go about our daily lives, it’s easy to forget to enjoy the simply things. It’s easy to forget that there’s a life outside of work, deadlines, and the day to day bustle. Being from a large city myself, I couldn’t imagine a slower way of life, but in fact they do exist. After moving to the country, I realized that not only are there people who live this way, but entire towns as well. Towns that throw three day long festivals in honor of their rare and adorable mascots. This past weekend I spent the majority of three days soaking in the allure of small town living and celebrating the Memorial Day weekend.

On May 27th the White Squirrel Festival began with music and art. Over the length of three days locals, visitors and neighbors, far and wide, were able to enjoy all that Brevard had to offer. The event was filled with food trucks from all around the region, booths selling wares adorned with white squirrels, and like any good southern festival, pony rides for the kids.

The White Squirrel Festival is always held on Memorial Day weekend, a way to celebrate and remember. A parade to honor our fallen soldiers and thank those who have served, started promptly at nine in the morning, followed by an event, I have only witnessed on Little Rascal reruns, a soap box derby race for all ages. The evenings swarmed with people eating traditional festival food, drinking local brews, and listening to an assortment of live music.

With an Oskar Blues Pale Ale in hand, I took to the night enjoying folky rock music and consuming all the delicious food they had to offer. A Chicken Gyro, and Philly Cheesesteak later, it was time for dessert. The Velvet Cup was my destination and no one was going to stop me. Although the need for coffee drew me to their truck, the warm, soft, sugar and cinnamon coated mini doughnuts have me dreaming of the next time our roads will cross.

The White Squirrel Festival had a winning combination of good music and great food, but most importantly it was a fun time to be had. It was a time to slow down and remember what brought us all together and remember those who have and continue to fight for us and our rights.

White Meringue Squirrels

I haven’t always been a fan of squirrels. In fact, they have always scared me! You see, when you go to a college where squirrels feel like it’s their birthright to sneak attack you and steal your food, you might be too! After years of restless nights, the tides have changed and believe it or not, those little fur babies have grown on me. Now, I find myself living in a town that celebrates their white squirrel population. And I am about to part take in my first White Squirrel Festival. Yep, a whole three days to bask in the glow of their squirrely goodness. So, in anticipation I’ve made meringue white squirrels. It’s time to join in on the fun and make your own!

Ingredients:

3 Eggs Whites
Pinch of Salt
3/4 c. Confectioners Sugar
1 tsp. Fresh Lemon Juice
1/2 tsp. Almond Extract
Chocolate for decorations

Preheat the oven 250 degrees.
First step in making these meringue squirrels is to separate the eggs. Make sure not to get any yokes in the whites. Place the egg whites in a stand mixer with a whisk attachment. Whisk the eggs at medium speed until the eggs begin to bubble. Add the salt and continue to whisk. Next, pour in the lemon juice and mix.

Increase the speed and slowly add the sugar. Once all the sugar is incorporated add the extract. Allow the eggs to whisk on high until they begin to form stiff, glossy peaks.

Using a piping bag, pipe the meringue out onto a parchment paper lined baking sheet. Pipe one small circle, then another larger one under the first but slightly to the side. Finish by adding the “S” shaped tail.

Bake for about thirty minutes or until the sides begin to get color. Once the meringue starts to tan turn the oven off. Leave the baking sheet in the oven until the meringue’s are hardened. When all the squirrels are cooled add a chocolate nose and eye.

Kringle

Words like Krumkake, and Tynne Pannekake might look like a jumble of letters to most, but those two words are so much more. Those two words infuse happiness in the hearts of every Norwegian child and conjures up fond memories in every Norwegian adult. Krumkake, and Tynne Pannekake are only a few of the greatest desserts Norway has to offer, but there is one that surpasses them all. One that is so sought after that there should be statues constructed in its honor. That dessert is called Kringle. It is a flaky pastry filled with sweetened almonds, topped with sugar icing. Yes, you have died and gone to heaven!

Ingredients:

Dough:
2 c. Flour
1 c. Water
2 Sticks unsalted butter
*extra flour for the surface

Almond Paste:

1 c. Sliced Almonds
2 c. Confectioners Sugar
water

Icing:
Confectioners Sugar
Water

Begin by making the dough. In a bowl combine one cup of flour and one cup of water. Mix together until the dough forms. On a floured surface roll out the dough in an oblong shape. In a separate bowl mix together one cup of flour and two sticks of softened butter. Once the butter paste is formed spread it onto the rolled out dough. Fold the dough in thirds. Roll the dough out again in an oblong shape and fold again in thirds. Repeat this step one more time, then wrap in plastic wrap and refrigerate for eight hours or freeze for four hours.

Meanwhile, create the almond paste. In a food processor finely chop one cup of almonds. Place the almonds in a bowl and add two cups of confectioners sugar and mix. Slowly add water to the mix until it forms a thick paste. Refrigerate while the dough chills.

Preheat the oven to 350 degrees. Once the dough has been refrigerated cut it in half and roll half of the dough out, length wise, on a floured surface. Make sure the dough is thicker in the center and thinner on the edges. Lay the dough on a parchment paper lined baking sheet. Place half of the chilled almond paste in the center of the dough. Next, fold one side of the dough over the almond paste, fold in the ends, then fold over the other side of the dough. Bake for 20- 30 minutes.

Once the pastry is baked, allow it to cool completely before pouring icing on top. Mix together Confectioners sugar and water together so that it forms a thick icing.

Cut and serve. Trust me you and your guests will not regret it.

Apple Coffee Cake

Apple Crumb Cake

If I’ve said it once, I’ve said it a million times, coffee and coffee cake were made for one another. I imagine that their original story is stuff that rom coms are made of. After crossing each other’s paths for years, they finally became friends. “How could coffee and coffee cake just be friends?!” everyone asked. Then one fateful day, coffee realized that coffee cake was his cake mate. Of course, coffee was her soul beverage, and the rest is history. Or something like that… and like any good rom com I will gladly binge on that pair until someone drags me away.

Apples:
3 Apples
3 tbl. Brown Sugar
2 tbl. Flour
2 tbl. Butter
1 1/2 tsp. Cinnamon

Crumbles:
1 1/2 c. Softened Butter
1 1/2 c. Flour
1 c. Brown Sugar

Cake:
2 c. Cake Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. White Sugar
1 Stick Butter
2 Eggs
1 c. Buttermilk
1 1/2 tsp. Vanilla

Preheat the oven to 350 degrees.

The best thing to do for this recipe is to first get the apples and crumbles ready and on standby. Dice and peel three apples. In a frying pan melt the butter, add apples, brown sugar, flour, and cinnamon. Sauté till the apples become soft, then remove from the heat and set aside.

In a medium bowl place the butter for the crumbles, as well as flour and brown sugar. Mix the dry ingredients into the butter until they start forming little balls. Once the crumble mixture is finished set it aside.

Put all the dry ingredients, for the cake, into a large bowl and use a whisk to thoroughly mix the ingredients. In a separate bowl, cream together butter and sugar, then add the eggs. Once the butter mixture is finished, stir it into the dry ingredients. When the two mixtures are blended pour a cup of buttermilk in and add vanilla.

In a lined muffin tin, begin by filling the cups a third of the way up with apples, pushing it slightly down.

Next, pour a layer of cake batter, about half of a spoonful (just so the batter covers the apples). Final step, add the crumbles to the top (be generous with the crumbles, more the merrier!).

Bake for about eighteen minutes, until the coffee cakes start to brown. Make sure to allow the cakes to cool before eating.

Cat Lady Pillow

You can never have too many shoes, friends or cats. Cats are a girls best friend. I think thats how the saying goes. No one can deny the cuteness of a cat, and no one among us can honestly say that they haven’t wasted an afternoon… or two…. falling down the rabbit hole of viral cat videos. I’m not sure if it’s their sophisticated demeanor or their lack of interest in EVERYTHING, but I love them and aspire to one day be a Cat Lady. Some might say that there is a big difference between Cat Woman and a Cat Lady, but I just don’t see it. Both are amazing!

You’ll need…

A sewing machine
A hand sewing needle
Thread of your choice
2 12in x 12in Brown fabric
Misc. fabric for quilted front.
Newspaper for pattern
Batting for pillow
Chalk

Newspaper patterns are the easiest way to make a pattern, so lets begin there. Sketch a cat silhouette on a sheet of newspaper. Cut along the outline.

Pin the pattern to the two 12in x 12in brown pieces of fabric. With a piece of chalk draw along the newspaper, leaving a half inch between the outline and the chalk line. Once the cat is drawn on the fabric, cut along the chalk outline.

Take two small pieces of fabric, with different patterns, and sew them together with pattern side facing each other. If done right, when you open the fabric the patterns on both pieces are facing up. Continue to sew together different swatches until you reach a 12in x 12in pieced cloth.

Pin one of the brown cat outlines to the patterned cloth and sew them together. Cut along side the cat outline. Now you will have one cat shaped brown fabric and one cat shaped quilted fabric.

Match the two fabrics together, make sure to have the patterned fabric on the inside and the two brown cats are on the outside.

Sew together the cat outlines leaving about three inches open to flip the pillow inside out. Once the cat pillow is right side out, stuff the pillow with batting and sew closed the
opening.

Finally, exactly what you’ve been waiting for! Your very own cat pillow!

Naan Pockets

Being from an Italian family, it’s probably pretty obvious that we ate a lot of Italian food. Then one day I discovered Indian food and my mind was blown! New spices and aromas out the ying yang! It has since become one of my favorite foods. I love the curry, I love the Naan, and I love the spice! I wanted my two delicious worlds to collide. So voila, Indian Calzones! Maybe its more of a Hot Pocket… either way, they are amazing and spicy! I’m about to go eat another.

Ingredients:

1 Sweet Potato
1 Can Chickpeas
1/2 Onion
2 c. Kale
1 c. Water
2 Garlic Cloves
2 tbs. Flour
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Cayenne Pepper
1 tsp. Curry Powder
Pinch of Salt

Below is a naan recipe I’ve been using for years. If it ain’t broke don’t fix it, am I right? Double this naan recipe to have enough dough for all the filling.

http://thekitchenpaper.com/quick-naan-without-yeast/

Begin by chopping the onions and garlic and sautéing them untill they are golden brown. Just before they are about to be done, add the diced sweet potatoes and slightly brown them. Once the potatoes begin to brown, throw in the two cups of kale and one cup of water. Add the seasoning (garlic powder, salt, pepper, cayenne pepper) and cover the pan. Allow it to simmer for fifteen minutes.

After everything has cooked down, add the can of chickpeas and two tablespoons of flour. Continue to stir until the mixture begins to thicken (Add more water or flour depending on what is needed).

Preheat the oven to 350 degrees. Prepare the dough. Once the mixture forms a ball, roll out on a floured surface and cut the dough into rectangles. Place a spoon full of potato mixture on one side of the rectangle. Fold the other side over and pinch close. Make sure not to over fill. Place the pockets on a parchment paper covered baking sheet and bake for twenty
minutes.