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Butteryum food blog recipes

Individual Plum Crisps

Patricia @ ButterYum

The outdoor temperatures have begun to drop and plums are in season.  That means I can start cooking and baking more comfort foods.  Crisps fall into that category for me.  They're so simple to make, and let's be honest, who doesn't love sweet bubbling fruit covered in a blanket of crisp crumb topping?  

Start with 2 pounds of beautiful plums - these organic beauties were in my last CSA delivery.

Cut them in half and remove the pits.

Then slice them 1/4-inch thick - the plum skins will give the finished crisps a lovely rosy color.

Put the sliced plums in a large bowl and add the sugar.

And the cornstarch.

And the vanilla bean paste.

Now stir it all together until everything is well combined.

In a separate bowl, use a pastry blender to combine the ingredients for the crumb topping.

Divide the crumb topping evenly among the pie dishes.

Bake and enjoy!

Items used to make this recipe:

(affiliate links)

Individual Plum Crisps

makes 4 servings

Printable Recipe

Ingredients

  • 2 pounds ripe plums, pitted and sliced 1/4-inch thick

  • 1/2 cup granulated sugar

  • 2 tablespoons corn starch

  • 1 teaspoon vanilla bean paste

  • 6 tablespoons all purpose flour

  • 6 tablespoons packed light brown sugar

  • 6 tablespoons old fashioned rolled oats

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon fine salt

  • 4 tablespoons unsalted butter, cut into small pieces

Directions

  1. Preheat oven to 375F.

  2. In a medium bowl, toss the sliced plums with sugar, corn starch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.

  3. In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.

  4. Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.

  5. Place four 5-inch diameter individual pie dishes on a half sheet pan.

  6. Divide the plums evenly among the pie dishes.

  7. Likewise, divide crumb topping evenly among the pie dishes.

  8. Bake in the center of preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.

We like to enjoy these crisps drizzled with heavy cream.

3 Comments
categories fruit recipes, dessert recipes
tags pie recipes, fruit recipes, desesrt, crisp recipes, individual recipes

Joan Rivers' Matzo Latkes

Patricia @ ButterYum

Joan Rivers' Matzo Latkes - ButterYum

I'm not really good with this kind of thing, but she's been on my mind all week and the news of her passing yesterday has been heavy on my heart. 

I never had the pleasure of meeting Joan Rivers, but I have long adored her as an incredibly talented entertainer, admired her impeccable sense of style, and applauded her seemingly unstoppable work ethic which we should all strive to emulate.   I know I'm not alone when I say her presence will surely be missed.  

I remember watching Joan and Martha make these Matzo Latkes years ago.  I filed the recipe away to try some day, and today seemed like that day to do it.  I shouldn't have waited so long - these things are fantastic.  The onion and chives lend freshness, while the sour cream and horseradish lend tang and spice.  Fresh, tangy, and spicy - just like Joan.   

Items used to make this recipe:

(affiliate links)

Joan Rivers' Matzo Latkes

Printable Recipe

Ingredients

For the Matzos:

  • Canola oil

  • 1/2 cup minced onion

  • 6 ounces matzo crackers

  • 1 cup 4% cottage cheese

  • 1 large egg

  • 2 tablespoons finely chopped chives, plus more for garnish

  • salt and pepper to taste

  • sliced smoked salmon (optional)

For the Sour Cream Topping:

  • 1 cup sour cream

  • 2 tablespoons freshly grated horseradish

  • 1 tablespoons finely chopped chives

  • salt and pepper to taste

Directions

  1. In a small bowl, combine the ingredients for the sour cream topping; chill until needed.

  2. In a skillet over medium-high heat, saute onions in a little canola oil until translucent (season with a little salt and pepper); set aside to cool.

  3. In a food processor or blender, pulse the matzo crackers into coarse crumbs.

  4. Reserve 1 cup of crumbs in a small bowl for later; put the remaining crumbs into a large mixing bowl.

  5. In the same food processor or blender, process cottage cheese until smooth.

  6. To the large bowl of cracker crumbs, add the onions, cottage cheese, egg, chives, and salt and pepper.

  7. Form mixture into 4 large or 8 small patties; cover with plastic wrap and refrigerate for 30 minutes.

  8. Coat patties in reserved crumbs.

  9. Heat about 1/2-inch of canola oil in a skillet.

  10. Brown patties on first side until golden brown; turn over and repeat on second side.

  11. Serve warm or at room temperature with sour cream topping, snipped chives, and optional smoked salmon. Recipe adapted from Joan Rivers via Martha Stewart.

4 Comments
categories appetizer recipes, snack recipes, celebrity chef recipes
tags celebrity recipes, holiday recipes, appetizer recipes