Speaking of which not quite sure what cut I bought - any one know what hirschNüssli is?? looks like a small roasting joint??
Tom
Nuss == USDA Item No. 167E – Beef Round, Sirloin Tip (Knuckle), Center Roast (IM)
Blueberry Crumble!
For instance:
https://natashaskitchen.com/2014/06/...uset-giveaway/
(I'd cut the sugar, both white and brown, a bit...)
Right now the farmer across the road is selling apples and I am definitely going to make one of my family's favourite recipes....with brown sugar.
Do you have a good recipe for apple crumble?
Or, my go-to for 'old-timey' desserts is the Fanny Farmer Cookboook:
Apple Crisp:
5C. peeled and sliced apples (I like a mix of Granny Smith and a sweeter one)
3/4C. Flour
1C sugar (I use 1/4 C brown sugar and 1/4 C white sugar, as I don't like a very sweet dessert. Amount of sugar depends on the sweetness of the apples.)
1/2 tsp cinnamon
1/4 tsp. salt
115g butter, in small pieces
Preheat oven to 180.
Butter baking dish, spread apples in it, sprinkle 1/3C water on top.
Combine flour, sugar, cinnamon and salt in a bowl, rub/cut the butter in until it resembles coarse crumbs. Spread evenly over the apples, bake for about 30min or until the crust is browned. Searve with heavy cream.
I've added oats, or pecans, almonds or walnuts to the crumble.
Or Apple Cobbler:
12 TBSP butter
3C peeled and sliced tart apples
3/4 tsp salt
3/4 C Sugar (I use 1/4 brown and 1/4 white, again cutting down on the sugar.)
1/2 C milk (I sometimes use demi-cream or plain yoghurt.)
1 Egg
1 1/2 C flour
2 tsp Baking powder.
Preheat oven to 190.
Melt 4 TBSP butter, pour into baking pan. Arrange apple slices over the melted butter. Mix 1/4 tsp salt and (my note: a bit less than) 1/4 C sugar and sprinkle evenly over the apples.
Melt remaining butter and remove from heat, let cool. Add milk and egg, beat well. In separate bowl, mix in flour, baking powder, remaining sugar and salt. Stir in the milk and egg mixture, beat until smooth. Pour the batter over the apples and bake for ca 30 minutes, until a toothpick comes out clean. Serve from the pan in squares, fruit side up. Serve with whipped cream or ice cream. (My note, rich enough by itself.)
(I add cinnamon, either to the sugar mix sprinkled over the apples, or to the batter. Or add nuts, raisins, etc.)
Recipe can be used pretty much for any fruit/spice combo.
Hmmm... now i'm really wishing the birds hadn't beat me to my apples this year.
I'm also a huge fan of recipes in Fannie Farmer. So many delicious things, and the recipes aren't too complicated. Downside - mine's the American version so all measurements are in cups and tablespoons. I much prefer recipes with grams because I can be more precise. This is particularly important in baking!
We made an Apfelwähe today. Yum!
4.50 CHF...
ALIGRO SELLS SOFT DARK BROWN SUGAR! YOU CAN ALSO GET SOFT LIGHT BROWN SUGAR!
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I have a scale that weighs g and oz, and pyrex measuring cups that do both ml and oz. I go between metric and us easily. I‘m a reasonable baker, not especially precise....it works out quite well. I know people talk about precision in baking, perhaps I make things that have wiggle room.
When I ran out, I also used the molasses and white sugar option, but only for baking into something, less so for something where the sugar taste stood out on its own.