Saturday, July 31, 2010

Summer Buckle

Last night we were paid a dinnertime visit by the lovely Jillbert and, knowing that Jill will eat pretty much anything (the best kind of friend to have), we made what we always have on Friday nights - pizza. And oh, what a pizza it was. Mmmm. Only this one kind of gross looking picture, because that's all I had time to take before the pagans (ie Jesse and Jill) devoured it, but trust me, it's amazing.
~Thin crust baked on its own, simply brushed with olive oil
~Topped with kale and oyster mushrooms that had been sauteed until tender with a little butter and balsamic vinegar
~ And ONION BLUE CHEESE SAUCE drizzled over the whole pizza just before serving. And by drizzled, I mean spooned. And by spooned, I mean dumped unceremoniously.

Onion blue cheese sauce, you ask? Oh.
Oh, it's only the best thing ever. You throw half a stick of butter in a pan and melt it, then throw a whole bunch of chopped onions in and cook them til they're nice and sweet and squishy, then you dump in a cup of cream, get it hot and crumble in big handfuls of BLUE CHEESE. Gah. Incredible.

But yeah, so that was dinner. And it was great. But then.....then there was this...

I found a recipe for Nectarine Brown Butter Buckle on my faithful Smitten Kitchen, and when Jill arrived bearing bags of just-picked blueberries and blackberries (and a quart of whipping cream!), I knew that buckle heaven awaited. I made a bunch of changes to the original recipe (duh) and here's what ended up happening.
1/2 cup butter, melted1 1/2 cups flour
2 teaspoons baking powder
Pinch salt
Pinch of allspice
3/4 cup sugar
2 eggs
2/3 cup milk
4-6 nectarines, cut into wedges
1/2 cup blueberries
2/3 cup blackberries
1 tablespoon lemon juice


1/4 cup butter
1/2 cup Turbinado (raw) sugar (brown or white should work great, too
1/2 cup flour
Some salt

Prepare you pan: Preheat oven to 350°F. Butter a 10" cast iron skillet (or cheat and spray with cooking spray, like I did)

Whisk together 1/2 cup melted butter, sugar and eggs. Add milk. Add dry ingredients and blend just until combined (don't overmix your flour people - just don't!). Dump this into your pan. Toss nectarine slices with lemon juice and arrange them on top of the batter. Scatter berries across the top.

Mix all the streusal ingredients together til crumbly, then sprinkle it over the cake.

Bake about 40 to 45 minutes. The top will be golden and the batter will be set but still nice and moist. (if I do this again - when I do this again - I may put it under the broiler for the last couple minutes to really brown the top). Let it cool a couple minutes. Eat it. Eat it all.

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