My first try at pickled grapes was a few years ago– I’d come across a recipe from (you guessed it) Deb at Smitten Kitchen and was determined to give it a shot. I’d never tried pickling anything before, so it seemed like as good a reason as any to start! They turned out to be absolutely amazing– sweet, tangy, and refreshing, with a hint of spice to tweak the palate from being dessert-ish to savory cheese plate-ish. I vowed to make them again at some point… and promptly forgot about them.
Still, some vestige of memory must have remained, because when I volunteered to bring a cheese plate to a gathering of my best foodie friends, a little bell in my head went “ding!” and I knew I’d have to try making these again.
So my daughter started junior kindergarten this fall, and while she’s allowed to bring nuts to school in her lunches (Hallelujah! Peanut butter and jelly sandwiches for the win!), her lunch period is at 11:00 am– making it necessary for her to have a filling, healthy snack for later in the afternoon. Snacks, unfortunately, are required to be completely peanut and tree nut-free due to an allergy in her class, so I’m going to have to get creative this year to find things that will work for a quick pick-me-up.
I immediately thought of homemade granola bars– they’re easy to make, infinitely versatile, and can be tailored to her personal tastes as well as being reasonably healthy. I’d made these thick, chewy granola bars from Smitten Kitchen before with good results, so I decided to adapt the recipe to omit the nuts and substitute seeds and extra dried fruit (and chocolate). I ended up going with pepitas, sunflower seeds, and millet (added a crispy texture to the mix), along with dried blueberries, cranberries, and dates. The combination worked very well, and it was a success with the whole family!
After making all of that lemonade concentrate (and it took about 20 lemons!) I had a whole bunch of perfectly good lemon peels that I just couldn’t let go to waste. So I decided to make candied lemon peel. I’d never tried to make candied peels before– I’ve candied kumquat slices before (tasty) and had a failure of candied blood orange slices (I let them boil too long in the syrup and they completely caramelized and burned)– so I thought it was about time to give it a try.
With all the plump, juicy berries available in all the grocery stores lately, I’ve been eating them out of hand on a daily basis. I hate to cook them– it seems like such a waste of fresh produce– but I knew I wanted to do something special to really showcase the berries. Enter the fruit tart.
This tart is easy to make, but will make you look like a superstar. The graham crust (not crackers, but it’s got the same flavor profile) is a step above the usual pate sucree, and the flavors of brown sugar and honey really complement the other components of the tart. It also requires no rolling, bakes up nice and crisp without shrinking, and looks great. The filling tastes complex but couldn’t be simpler, and the trick of glazing the berries makes the dessert look professional. You’ll have people wondering if you actually made it yourself!