Jun. 16th, 2017

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https://food52.com/recipes/71130-base-recipe-for-any-kind-of-sweet-streusel

Streusel—better known by its street name, crumb topping—is simply flour, sugar, and salt that’s cut with lots of butter until it turns, well, crumbly—like a free-spirited cookie dough.

It takes just minutes to whip up, can be baked straight from the freezer, and keeps there for months. It can be piled on pies or layered into cakes.
Or—à la Dorie Greenspan, who writes about “streusel crunch” in her book Dorie's Cookies—it can be baked solo on a sheet tray, then scattered over ice cream. Or yogurt.

Or soup! Or salads. Or pasta. That's right: Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery. 

THE BARE BONES BASE RECIPE
Makes 5 to 6 cups

2cups all-purpose flour
1 3/4cups sugar
3/4teaspoon salt
8ounces cold unsalted butter, cut into cubes

Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)

2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.

3. Put it to good use! Mound 1 to 1 1/2 cups on top of a pie before baking. For cake, follow your pan size and your heart, but figure a very thick layer of streusel in the middle and on top. The more, I say, the better. Or, to make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread into a single layer and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt and ice cream. (You can even serve it with milk, like the cereal of your dreams.) Store in an airtight bag or jar for up to 3 days.


HOW TO DRESS IT UP
Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.



A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any "bonuses" can be included with the other dry ingredients, and the fat should always be last.

HOW TO USE THE ENTIRE BAG

For pies, mound 1 to 1 1/2 cups on top before baking.
For cake, follow your pan size and your heart, but figure you'll want a very thick layer in the middle and on top (pour in half the batter, add streusel, add the rest of the batter, then sprinkle on more streusel). The more streusel, I say, the better.

To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) and bake until the streusel begins to brown and crisp, about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt to ice cream to macerated fruit. You can even serve it with milk, like the cereal of your dreams. Store in an airtight bag or jar for up to 3 days.

For more ideas, check out this flow chart (https://s3.amazonaws.com/food52/Sweet-and-Savory-Streusel-Flowchart.pdf), which well help you figure out what flavor of streusel to make depending on what you're cooking. For example, peach pie with salty brown butter streusel. Or frozen yogurt with wheat germ streusel. Or chocolate babka with hazelnut-rye streusel.
charisstoma: (Default)
https://food52.com/blog/19782-a-buttery-better-than-breadcrumbs-topping-for-all-your-summer-dinners



Use on soup! Or salads. Or pasta.
Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery.

Master Recipe for Any Savory Streusel
https://food52.com/recipes/71132-master-recipe-for-any-savory-streusel

Makes 5 to 6 cups
3 1/4 cups all-purpose flour
2 tablespoons sugar
Salt, to taste
12 ounces cold unsalted butter, cubed

Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)

2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.

3. To make streusel crunch, heat the oven to 325° F and line a baking sheet with parchment or a silicone mat. Spread into a single layer (you may need to use 2 sheets if you can't spread the streusel out adequately) and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from soups to pastas. Store in an airtight bag or jar for up to 3 days.


HOW TO MAKE IT YOUR OWN

Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
charisstoma: (Default)
Creamy Lime Squares
http://what2cook.net/2014/05/28/creamy-lime-squares/

Preparation time: 15 minute(s) Cooking time: 12 minute(s)
Number of servings (yield): 16

A citrusy dessert is perfect for a nice warm day. The squares were creamy and sweet but also tart at the same time – and the serving size just right!

Ingredients

The Crust
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup almond flour or ground nuts (any you prefer)
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest

The Filling
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (around 5 medium limes)
2 tablespoons fresh lemon juice (around 1 medium lemon)

Instructions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.)
Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

Crust:
Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest.
Mix in butter.
Press mixture into bottom and 1 inch up sides of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.

Filling:
In a large bowl, whisk together egg yolks and condensed milk.
Add lime juice and lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes.
Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.



Recipe adapted from and photo courtesy of: Red Black Apron
charisstoma: (Default)
Creamy Lemon Squares
http://www.marthastewart.com/337330/creamy-lemon-squares

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

PREP: 15 MINS TOTAL TIME: 45 MINS YIELD: MAKES 16

INGREDIENTS

Crust
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)

Filling
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

DIRECTIONS

Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust:
Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
Add flour, and mix on low just until combined.
Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.

Make filling:
In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days.
Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

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