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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Plum Crumble

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I guess it must be the English and Italian in me that makes it impossible to resist a fruit crumble. I never really understood the difference between a fruit crisp and a fruit crumble, but I do now. The difference is the oats that go into the topping. It makes the topping extra special. There’s the English. Now I’m guessing the Italian part are the plums. My grandmother always had plums in her house.

My Homemade Plum Crumble is perfect when you’re hosting a dinner party.  Stored in the refrigerator, the topping can be made a day in advance. Hot, room temperature, or with a scoop of good vanilla ice cream, it’s the perfect ending to a meal.


Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: a ceramic pie dish or a 9 x 13 baking dish, rimmed baking sheet pan

Ingredients:
2 pounds of large dark red plums, pits removed, cut into 8 slices per plum (6 cups of sliced plums)
1/2 cup granulated sugar
1/4 teaspoon of Kosher salt
1/2 teaspoon of orange zest
1/4 cup of all-purpose flour
2 tablespoons of organic apple juice

Topping:
1 cup of all purpose flour
1/2 cup of granulated sugar
1 teaspoon ground cinnamon
1/2 cup of packed light brown sugar
Pinch of Kosher salt
1 cup of whole oats
2 sticks of cold cubed unsalted butter, reserve half for the top of the crumble.

Directions:
Butter a baking dish really well. In a large bowl throw in your sliced plums. To the plums add granulated sugar, flour, apple juice,  orange zest, and a pinch of Kosher salt. Mix all this together so all the plums are coated nicely. Transfer the plums to a buttered baking dish. I like my fruit crumbles to be piled high. It gives it an old fashion look.

In another large bowl, add the ingredients for the crumble topping. Flour, granulated sugar, light brown sugar, ground cinnamon, whole oats, a pinch of Kosher salt. Whisk all those ingredients together before adding in the cold cubes of unsalted butter. Reserve back 1/2 a stick of the butter to dot the top. Using a pastry cutter, cut the butter into the flour mixture until it looks coarse meal, shown above.

Sprinkle the crumbled topping evenly over the plums. If a little of the crumble topping slips down between the fruit, that’s fine. If some of the plums are showing through that’s also fine. Using the reserved butter cubes to dot the top. Using a baking sheet to place under the pie dish, bake for 50 to 60 minutes, at 350-degrees F., until the plums are tender and bubbling, and the top is golden brown.  Let rest for at least 15 minutes before serving.

Serve my Homemade Plum Crumble, hot or room temperature. Don’t forget the ice cream!

 

 

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Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream

2015-03-18 20.11.25

I love #shortbread cookies but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesomeness. One bite into my Shortbread Cookie Sandwich Filled With Lemon Ricotta Cream and you’ll #tastethelove. This recipe is so easy that it’s no problem to whip up these cookies anytime. I like to start out by making the filling. This way the filling really cold by the time the cookies have cooled and are ready to be filled.

All it takes is whole milk Ricotta, confectioners’ sugar (powdered sugar), pure vanilla extract, and lemon zest. After it’s mixed really well, cover, and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

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Mini Strawberry And Kiwi Summer Fruit Pizzas (3)

Mini Strawberry And Kiwi Summer Fruit Pizzas (4)

Mini Strawberry And Kiwi Summer Fruit Pizzas (5)

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Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 24 cookies, 12 cookie sandwiches
Equipment: flour sifter, one 3-inch fluted cookie cutter, stand mixer, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper

Ingredients For Shortbread Cookies:
2 sticks unsalted butter, (plus 1 tablespoon if needed) room temperature
1 cup of sugar, plus 2 tablespoons for sprinkling on top of the cookies
1/4 teaspoon of Kosher salt
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of cornstarch (scant= almost 1 cup)

Ingredients For Filling:
1 3/4 cups of whole milk Ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
zest of 1 lemon

Directions For Filling:
In a small bowl add the ricotta, vanilla extract, lemon zest, and powdered sugar, mix to combine. Cover and refrigerate for 30 minutes.

Directions:
Preheat oven to 350-degrees F.
Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, on low speed, cream together room temperature butter, vanilla extract, and sugar. Into a large mixing bowl, sift together the flour, Kosher salt, and cornstarch. Using a whisk, whisk the flour, Kosher salt, and cornstarch together until they’re thoroughly combined.

Slowly add the dry ingredients to the creamed butter. Once the dough comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of softened butter, but only if needed.

Remove the dough from the mixer and transfer onto a cutting board. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick out with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown.

Once the shortbread cookies have cooled spoon 2 teaspoons of the filling onto the flat side of the cookie. Place the flat side of a second cookie of the top of the filling allowing for the presentation side of each cookie to be on the outside.

Place the Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream onto a serving platter and serve with a cup of your favorite coffee.

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Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

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Sauteed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: minimum of 2 hours
Cook Time: 35 to 40 minutes
Total Time: 2 hours 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half-moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half-moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat oven to 450-degrees F.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

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