GeorgiaThis week I took it easy. It was really unintentional. As per the norm for most this time of year we pull out our grill and commence with grilling season. Last week was no exception for me and many others. I find that I'll grill most anything that can handle it. Meat, veggies and even fruit. Grilled pineapple and grilled peaches are amazing when grilled. Well we had some apples leftover and I thought what the heck. Let's grill them. I just drizzled them in olive oil and sprinkled some brown sugar and cinnamon on them. Grilled on each side for just a few minutes. The were a lovely combination of soft and crispy. The sugar and cinnamon created a nice little glaze AmySeveral months ago I had read a New York Times article about a traditional Canadian recipe that has been making a come back. No not poutine. A delectable little treat known as the butter tart. When I began reading the article as a bit skeptical. Perhaps it was because of the song Admiral Halsey by Paul McCartney and Wings. "The butter wouldn't melt so I put it in a pie. Alright!". So yeah, a vision of a stick of butter in a pie that's been on the back of my brain for 40 years didn't help. I read the article and filed it away in my memory. I recently read a different blog that had posted the recipe. With butter tarts the suggested filling happens to be raisins. Again this did not help make butter tarts appealing to me. It wasn't until I read suggested fillings on this blog that I decided to give butter tarts a go. But with my own spin. For one, I made a basic version because I simply wanted taste a straight up butter tart. And two I had some blueberries that I needed to do something with ASAP. So I made butter tarts and blueberry chia jam. I've made blueberry chia jam for the blog before but this time there's a slight change up. I spooned some jam directly onto my plate and had lovely cup of black tea with lavender to go with. These tarts are a culinary revelation. There's room to make them a little different every time. I think I will use pecans in the filling next time. And in Autumn/Winter some sort of cranberry orange compote to go with. Perhaps mini muffin tins for tarts for parties or potlucks? I'm sharing links for both recipes. With the tarts I omitted lard in favor of shortening. I'm not anti-lard just pro heart health. Beyond that I followed the recipe as is. I believe that this is pretty much the same recipe as the New York Times article. If you are curious about that article it will pop up when you search for butter tart recipes. But here's the link to the recipe that I used: Although the temperature here in Oklahoma screams of Summer heat, the tarts and jam are refreshing reminders that it's still Spring. Until next week,
Happy baking Amy and Georgia |
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