May 26, 2023 at 12:04 p.m.

I hope you’re hungry this week!


By JEFF NORTON | Comments: 0 | Leave a comment
Sports Editor

I typically have the same amount of space each week, but the way the paper laid out in this issue, I have a little extra space for recipes this week, which is a good thing, since it’s rhubarb time! I usually spread these over two weeks since it’s so popular and abundant, but I think with this space, I’ll get them all in this week!

I hope everyone enjoys their long Memorial Day weekend, but also understand why we have the holiday. To remember and honor those  who have given the ultimate sacrifice for the good of our country.

Here’s to all the men and women who are much braver than I ever would be and who were willing to put everything on the line for the Red, White and Blue.


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We’re going to start out with a little fancier recipes I might not always be able to fit in the space that’s provided!


MERINGUES WITH STRAWBERRY-RHUBARB COMPOTE

PAVLOVAS

1 1/2 c. superfine sugar

2 tbsp. cornstarch

6 large egg whites

2 tsp. pure vanilla extract

2 tsp. white vinegar


COMPOTE

1 lb. rhubarb, cut into 1/2-inch pieces

8 oz. strawberries, hulled and chopped

3/4 c. granulated sugar

1 tsp. finely grated orange zest


TOPPING

1 c. heavy cream

Cut-up strawberries and chopped pistachios, for serving


Make pavlovas: Heat oven to 250°F. Line 2 large baking sheets with parchment paper. In medium bowl, combine superfine sugar and cornstarch.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar mixture, 1 tablespoon at a time, beating until incorporated, then beat on high until whites are stiff and glossy; beat in vanilla and vinegar. 

Use 4 small dabs meringue to stick parchment to baking sheets. Using spatula, spoon remaining meringue in 8 mounds onto prepared sheets. Spread each into 3-inch disk; then, using back of spoon, make deep indent in center of each. 

Transfer to oven; bake 30 minutes. Turn off oven (do not open door) and let cool inside oven 1 1/2 hours.

Meanwhile, make compote: In medium saucepan, combine rhubarb, strawberries, granulated sugar, orange zest, and 2 tablespoons water. Simmer, stirring occasionally, until rhubarb has broken down and mixture has thickened, 35 to 45 minutes; let cool.

When ready to serve, whip cream until soft peaks form. Fill meringue nests with cream, then top with compote, strawberries and pistachios, if desired.


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RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE

2 tbsp. honey

2 tbsp. white wine vinegar

3 stalks rhubarb, trimmed and cut into 1-in. pieces

1/4 c. olive oil

Kosher salt and pepper

2  oranges

3 oz. baby spinach (about 4 c.)

2 bunches watercress, thick stems removed

1/4 c. toasted pistachios, chopped

1 oz. ricotta salata, shaved


Quick note: Ricotta salata is a cheese that you can typically find in the speciality cheese area of a grocery store. It usually won’t be in the back cooler with the sliced, plastic-wrapped squares. 

In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.

Meanwhile, cut away peel and white pith from oranges, then thinly slice. 

In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata. 


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 STRAWBERRY-RHUBARB CRUMBLES

6 tbsp. cold unsalted butter, cut into small pieces, plus more for skillets

1 lb. strawberries, halved (quartered if large)

1 lb. rhubarb, trimmed and cut into 1/2-inch pieces

1 tbsp. cornstarch

1/4 c. plus 3 Tbsp sugar

3/4 c. all-purpose flour

1/4 tsp. kosher salt

1/4 c. unsalted almonds, roughly chopped

Vanilla ice cream, for serving


Heat oven to 425°F. Line baking sheet with parchment. Lightly butter three 6-inch cast-iron skillets and place on prepared sheet. 

In large bowl, toss together strawberries, rhubarb, cornstarch, and 1/4 cup sugar. 

In second bowl, with hands, rub butter and flour together to resemble breadcrumbs. Add salt, almonds, and remaining 3 Tbsp sugar and squeeze mixture together with fingertips to form small clumps.

Divide fruit mixture among prepared pans and top with crumble mixture (they will appear overfilled). Bake until filling is bubbling and tops are golden brown, 30 to 35 minutes. Serve with vanilla ice cream if desired.


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RHUBARB BREAKFAST CAKE

1/2 cup half and half, cream, or buttermilk

1 tsp lemon juice

1/2 cup unsalted butter at room temperature

1 cup granulated sugar plus 2 tsp for sprinkling

1 large egg, at room temperature

1 1/2 tsp vanilla extract

2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb

2 tsp baking powder

1 tsp salt

2 cups thinly sliced rhubarb


Preheat the oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.

Stir the lemon juice into the half and half and set aside.

Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.

Take 1 Tbsp of the flour add to the rhubarb and toss well.

Whisk together the remaining flour, baking powder, and salt.

Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.

Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)

Let the cake cool slightly before cutting.


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RHUBARB UPSIDE DOWN CAKE

3 cups sliced fresh or frozen rhubarb

1 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground nutmeg

1/4 cup butter, melted


BATTER

1/4 cup butter, melted

3/4 cup sugar

1 large egg, room temperature

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2/3 cup 2% milk

Sweetened whipped cream, optional



Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.

Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edge immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.


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CHUNKY RHUBARB APPLE SAUCE

1 pound rhubarb, trimmed and cut into 1/2-inch chunks

2 pounds tart apples, peeled and cut into 1/2-inch chunks

1/2 to 1 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg


Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is tender, about 40 minutes.

Stir in cinnamon and nutmeg. Serve warm or cold.


TFD: “Honor to the Soldier, and Sailor everywhere, who bravely bears his country’s cause. Honor also to the citizen who cares for his brother in the field, and serves, as best he can, the same cause — honor to him, less only than to him, who braves, for the common good, the storms of heaven and the storms of battle” - Abraham Lincoln


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