Tag: Crisp

Almond Peach Crisp

This past weekend was my husband’s birthday. So to celebrate, I made him a special treat with some of his favorite ingredients: Almond Peach Crisp! My husband absolutely loves peaches, so I try to make him peachy foods from time to time.

This recipe makes about two servings, but can easily be multiplied to serve a crowd (I was afraid if I made too much, he’d eat it all in one sitting!)

Ingredients (serves 2, multiply as needed):

Peach Filling:

  • 2 (10 oz bags) frozen sliced peaches, defrosted
  • 1/4 cup sugar
  • 2 tablespoons flour
  • juice from 1/2 a lemon
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon pumpkin pie spice
  • a pinch of salt

Almond Crumble:

  • 1/4 cup each of:
    • flour
    • old-fashioned oats
    • brown sugar
    • sliced almonds
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces

Kitchen Items Used:

Continue reading Almond Peach Crisp

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.)

I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness.

Ingredients:

  • 6 whole fresh peaches
  • 1 cup flour
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) – cold
  • the juice and zest of one lemon
  • 6 tablespoons pancake syrup, divided
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon light corn syrup

Continue reading Peach Crisp with Maple Cream Sauce

Smoked Salmon Crisps

Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for me to make Smoked Salmon Crisps!
Ingredients:
1 package Kitchen Table Bakers Rosemary Parmesan Crisps
3 tablespoons creme fraiche
1 tablespoon chopped dill, plus more for garnish
1 teaspoon capers
Smoked salmon
Lemon zest

Mix the creme fraiche, chopped dill,and capers.
Add a teaspoon of the mixture to each crisp.
Top with a rolled piece of the smoked salmon.
Add a sprig of dill for garnish.
Zest a lemon over each piece.
That’s it!
Dill, salmon and lemon are just made for each other.
The capers add a slight tanginess to this which is a happy surprise.
If you can’t find creme fraiche, use sour cream. However, the lightness of the creme fraiche is really worth seeking out for this appetizer.

Shrimp Ceviche on Jalapeno Parmesan Crisps

I’m really on a canape/appetizer kick. I used these Jalapeno Parmesan crisps to make canapes with Black Bean Mango Salsa on top, but really wanted to make something with shrimp incorporated in it. I found this Cooking Light recipe for Ceviche de Camaron and used it as a base for this recipe for Shrimp Ceviche on Jalapeno Parmesan Crisps. Traditional ceviche is usually fresh raw fish marinated in lemon or lime juice. I actually steamed the shrimp before marinating them in the lime, so it is not an actual ceviche, but the general idea of it is still present.
Ingredients:
1/2 cup chopped red onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/4 cup ketchup
1/4 cup mild taco sauce
1/3 cup chopped fresh cilantro
1 teaspoon sriracha or other hot sauce
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Jalapeno Parmesan Crisps (Kitchen Table Bakers)

I didn’t read the recipe correctly before buying my ingredients, so I actually asked the seafood place to peel and devein the shrimp. Well, the original recipe required boiling the shrimp and then peeling them, so I had to change it up a bit. Click the link above for the original recipe if you’d like.
Bring 6 cups of water with 1/4 cup fresh lime juice to a boil in a large pot. When boiling, add the shrimp to a steam basket and place on top. Cover and cook for 3 minutes.
Remove the shrimp and combine with 1/2 cup juice, plus the zest from the limes, in a large bowl.
Cover and refrigerate for 1 hour.
While waiting for the hour to pass, chop your onion, cucumber, and cilantro. Take the chopped onion and rinse with cold water in a colander.
Add the onion to a medium bowl. Stir in the cucumber, ketchup, taco sauce, cilantro, hot sauce, olive oil, Worcestershire sauce and salt.
Refrigerate until the hour has passed for the shrimp. When the hour is finished, stir in the shrimp and lime juice.
Top each Parmesan crisp with one shrimp and a teaspoon of the onion cucumber mixture.
Aren’t these fun?
So I realized after taking these photos that the shrimp still had their tails. I wouldn’t suggest serving the shrimp on the crisps with the tails on.
However, if you serve the ceviche in a bowl or wine glass with the crisps on the side, keep the tails on for presentation.
The shrimp managed to maintain a really nice citrus flavor despite being pre-cooked.
The cocktail sauce on the shrimp had a nice spice but didn’t deliver much heat (the Parmesan crisps were spicy enough for me) so if you like it really spicy, add a bit more hot sauce.
I did think corn kernels would go great with this as well. Next time I make it, I think I’d throw in some frozen thawed corn kernels for extra texture.

Black Bean Mango Salsa on Jalapeno Parmesan Crisps

You can never have too many quick appetizers on hand. I am loving the Kitchen Table Makers Crisps. I already did one post on the Rosemary Parmesan Crisps, so it was time to get a little spicy. I used Kitchen Table Makers Jalapeno Parmesan Crisps and topped it with a yummy Black Bean Mango Salsa. The original recipe had jalapenos within the salsa, but after tasting the Crisps, I decided they had enough heat that the additional jalapeno might be too much. If you’re a huge spice fan, feel free to add a bit of chopped jalapeno to the salsa.
Ingredients:
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 firm, ripe mango, diced
  • 1  tomato cored and chopped
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/4 of an onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, peeled and minced
  • the juice of 2 limes plus zest
  • Salt, to taste
  • Jalapeno Crisps

Continue reading Black Bean Mango Salsa on Jalapeno Parmesan Crisps

Honey-Rosemary Blue Cheese Canapes

I received two packages of Kitchen Table Bakers‘ Parmesan Crisps in the mail recently, and my mind immediately went to making fun little hors d’oeuvres with them. The crisps, made entirely from Parmesan cheese, are like a thin chip packed with a bunch of delicious cheesy flavor. So why not add a little more cheese on top?
Ingredients:
Kitchen Table Bakers Rosemary Parmesan Crisps
Blue Cheese
Honey
Fresh Rosemary
Continue reading Honey-Rosemary Blue Cheese Canapes

Rhubarb Crisp

Another offering in my CSA share this week was rhubarb. I had no idea what rhubarb was, let alone how to cook it. So for those that are in the same boat as me, rhubarb “have large leaves that are somewhat triangular-shaped with long fleshy petioles. Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavour.” (Thanks Wikipedia) Thankfully, the Lancaster Farm Fresh Cooperative must have assumed people would need help, and posted a recipe on their blog for rhubarb crisp.

Ingredients:

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
5 to 6 cups rhubarb, trimmed and cut into 1½-inch pieces, tough strings removed
¼ cup turbinado sugar (raw sugar) — This is just what I had on hand
1 tablespoon fresh orange juice
1 teaspoon orange zest
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
pinch salt
½ cup rolled oats
½ cup pecans

Preheat oven to 375 degrees. Spray a baking dish with cooking spray, or use some butter to grease the pan. Prepare your rhubarb by cutting it into 1.5 inch pieces.
Toss prepared rhubarb with turbinado sugar (or whatever sugar you have), orange juice, and orange zest. Spread in the baking dish.
Add butter, brown sugar, flour, cinnamon, and salt to a food processor. Pulse for 20 to 30 seconds, or until it begins to clump together. Add oats and pecans and pulse until combined.

Crumble the pecan oat topping over the rhubarb mixture.

Bake for 45 to 50 minutes, or until brown and bubbling.

I dare you to put that much sugar in any dessert and make it taste bad. It was really sweet (obviously), and honestly might have needed a  bit more acid. Maybe a squeeze of lemon? The oats and pecans stayed nice and crunchy, while the rhubarb softened so that it could easily be cut with a spoon. Yum!
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