Blueberry Crumble

Jacques Pepin's Blueberry Crumble Serves 4

Sweet Simplicity, Jacques Pepin's Fruit Desserts

2 c. blueberries, about 10 oz.
1/4 c. apricot preserves
2 Tbsp. orange juice
3 oz. pound cake, sponge cake or cookies, crumbled
1 c. yogurt

1. Preheat oven to 375 degrees
2. Mix the blueberries, preserves, and orange juice together in a bowl. Transfer the mixture to a
3 -cup gratin dish.
4. Crumble the cake or cookies on top, covering the blueberries entirely, and bake for 30 minutes.
4. Serve the crumble lukewarm, topped with 2 generous tablespoons of yogurt or whipped cream.

Chewy Cranberry-Oatmeal Cookies

Yield: forty-six 3-inch cookies

Adapted from a recipe in Fine Cooking 2002

1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 c. old-fashioned oats
8 oz. unsalted butter, slightly softened
1 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 Tbsp. honey
2 tsp. vanilla extract
1 1/3 c. dried cranberries
1 c. chopped walnuts

Heat oven to 350 degrees. Lightly grease two cookie sheets or line with parchment paper.In a medium bowl, mix together the flour, baking soda, salt and cinnamon; stir in the oats.
1. In a standing mixer fitted with the paddle attachment, beat the butter with both sugars on medium speed until light and fluffy.

2. Beat in the eggs, one at a time, then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.

3. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.

4. Drop the dough by heaping tablespoonfuls about 2-inches apart onto the cookie sheets. Bake until the centers are soft but no longer look wet, 9-11 minutes, rotating the sheets for even browning. Repeat with the remaining dough.

5. Allow the cookies to cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Labels: Cookies

My Mother’s Pesto Sauce, Amended

Serves 4-6

Wine Suggestion: Chardonnay

1 lb. linguine
2 c. fresh basil leaves, moderately packed
1/2 c. extra-virgin olive oil
1 clove garlic, peeled and crushed with the blade of a heavy knife
1/2 tsp. salt
3 Tbsp. softened, unsalted butter
3 oz. cream cheese
½ cup Parmigiano-Reggiano

1. Put the basil, oil, garlic and salt in a food processor or blender. Mix at high speed until evenly blended.
2. Transfer the mixture to a bowl, and using a fork, beat in the butter, cream cheese and Parmesan cheese.
3. Bring a large pot of water to a boil. Salt. Blend in 3 tablespoons of the hot water from the pasta pot to lighten the pesto sauce. Cook the linguine in ample amounts of salted water to al dente.
4. Drain the pasta and transfer to a large bowl. Stir in the pesto sauce.
5. Serve in individual bowls and pass the Parmigiano.

Biscuit Tortoni

Serves 6

Lazzaroni di Saronno cookies are imported from Italy. They come individually packed in various tissue colors in an attractive red tin. The cookies have a long shelf life.

1 c. crushed Amaretti cookies
¼ c. sugar
pinch salt
¾ c. whole milk
8 oz. heavy cream
½ tsp. vanilla extract
¼ tsp. almond extract

1. Using a rolling pin, pulverize the Amaretti cookies on a piece of wax paper. Reserve ¼ cup.
2. Transfer ¾ cup cookie crumbs to a medium bowl.
3. Stir in the sugar and salt.
4. Stir in the milk.
5. Allow the mixture to stand for 15 minutes.
6. Whip the cream and add the extracts.
7. Carefully fold the flavored cream into the cookie crumb mixture.
8. Spoon into ramekins or soufflé dishes.
9. Sprinkle the tops with the reserved crumbs.
10. Cover with plastic wrap or foil and freeze until firm.
11. When ready to serve, remove from the freezer 15 minutes before serving