Tag: memorial day

Rhubarb & Strawberry Crumble Bars

Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

Ingredients

  • 1¼ to 1½ cups rhubarb, cut into small pieces
  • 1¼ to 1½ cups strawberries, hulled and diced
  • 1 tablespoon lemon juice
  • Zest of 1 Lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 12 tablespoons softened unsalted butter
  • ⅓ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1⅔ cups plain flour
  • ¼ cup rolled oats
  • ½ teaspoon salt
  • ¼ cup chopped nuts (optional) – I used almonds

Let’s Get Baking

Preheat the oven to 375F

Line a 8×8 square pan with parchment paper and set aside.

In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

Enjoy warm or keep in an airtight container in the fridge for about 5 days.

Made with Love,

Hannah

Duck Fat Potato Salad

Categories Recipes2 Comments on Duck Fat Potato Salad

Back at it again with a recipe from Antoni’s cookbook. I made this recipe for Memorial day, so I am just a few weeks late but that’s okay. You can use this recipe as a side for just about any family get together. And duck fat is involved, so you don’t want to miss out. I was a bit concerned about where to get duck fat, but you can actually get some at your local Wal-Mart, the company is called FatWorks. Like ew, gross, wal-mart I know, but it’s duck fat so get over it and just go. This is a potato salad that is tossed in a dressing and served with a yogurt size that you can plop on top!

Ingredients

  • 2 LBS Fingerling Potatoes, scrubbed and cut length-wise in half [I quartered mine to make for bite-sized pieces]
  • 2 TBSP Duck Fat, at room temp [can also use Olive Oil]
  • Salt + Pepper
  • 6 oz Thick-Sliced Pancetta/Bacon, cut into cubes
  • 3 TBSP Coarsely Chopped Tarragon

Dressing

  • 1/4 Cup Extra-Virgin Olive Oil
  • 1 TBSP Red Wine Vinegar
  • 2 TSP Grainy Dijon Mustard
  • 1 3/4 TSP Fresh Lemon Juice
  • 1 1/2 TSP Honey
  • 1/4 Salt
  • 1/4 TSP Pepper

Yogurt

  • 1 1/2 Cups Whole-Milk Greek Yogurt
  • 2 TSP Grated Lemon Zest
  • 1 1/4 TSP Fresh Lemon Juice
  • 1/4 TSP Salt
  • 1/8 TSP Freshly Ground Black Pepper

Let’s Get Cooking

To start the potatoes, cut them and preheat the oven to 425F with the rack in the middle. Place the cut potatoes into a bowl and toss with the duck fat + salt. Place the potatoes on a baking sheet, cut-size down, and leave space in-between to let the potatoes crisp up. Cook for about 25-30 minutes, getting the potatoes nice and brown and crispy.

Place the pancetta/bacon in a large skillet over MED-HIGH heat cooking until golden and crispy, 8-12 minutes. Transfer to paper towels to drain.

In large bowl, whisk together all of the ingredients for the dressing until well combined.

In another bowl, stir together the ingredients for the yogurt sauce.

When the potatoes are nice and crispy transfer them into the bowl with the dressing and toss. Add in the pancetta/bacon + tarragon + salt + pepper.

Serve warm or at room temp with the yogurt on the side. This salad is so luxurious from the duck fat you’ll keep sneaking your fingers to grab a potato before the meal is served.

Made with Love,

Hannah