Anyone who knows me, knows I love to cook (and eat) just as much as I love vintage clothes.
There is nothing in the world more satisfying than coming home, cracking a bottle of wine and cooking with your honey. In the fall, after the BBQ season has worn out its welcome and there has been far too many cold salads in your diet- digging into the harvest veggies and cooking piping hot masterpieces is so satisfying. Eating in at sundown with the woodstove going- nothing better in the whole world.
I thought I would start sharing great recipes with all you fantastic Model Citizens over the next little while, I think is a great additional to our lil' blog. As it is harvest time in Newfoundland, I was to remind everyone about the St. John's Farmers Market http://stjohnsfarmersmarket.org/ - this is the time for those great harvest veggies!
In true Chelsey fashion, lets start with Dessert!
1 1/4 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated white sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
6 cups fresh berries (blackberries, raspberries, blueberries, strawberries)
1/4 - 1/3 cup granulated white sugar
1 teaspoon grated lemon or orange zest
2 tablespoons cornstarch
Preheat oven to 375 degrees F and place rack in the center of the oven. Butter a 9 inch deep dish pie plate or an 8 x 8 x 3 inch baking dish- glass or pottery works best!
Topping: Place the flour, sugars, cinnamon, and salt in a food processor and process until combined. Add the butter and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.)
Filling: Place berries in a large bowl and toss with the sugar, lemon zest, and cornstarch. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit.
Bake for approximately 30 -35 minutes or until the topping is crisp, golden brown and the fruit juices are just beginning to bubble. Remove from oven and place on on a wire rack to cool for about 30 minutes before serving.
Serve with softly whipped cream, single pouring cream, or vanilla ice cream