Peach Cardamom Crumble

stonefruit-25

Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography

stonefruit-24

We are pretty sure that you have had crumbles and cobblers before but we are guessing that you haven’t had anything like this!  We have added basil, balsamic vinegar and cardamomnot your grandma’s summertime crumble!

Peach Cardamom Crumble

Ingredients:

Base

6 white peaches, pealed and diced

2 Tablespoons loosely packed brown sugar

1 Tablespoon white balsamic vinegar

1/8 teaspoon cardamom extract (we used lc finn’s cardamom extract)

1 teaspoon fresh chiffonade of basil

Crumble

1/3 cup old-fashioned oats

1/3 cup loosely packed brown sugar

1/3 cup all purpose flour

1/4 teaspoon cinnamon

1/8 teaspoon cardamom

1/2  teaspoon citric acid

3 tablespoons unsalted butter, at room temperature

salt and freshly ground pepper to taste

Directions:

Preheat oven to 375 degrees F.

Place peaches in a greased 9 X 13 baking dish or 6 greased ramekins. (If using ramekins place on a baking sheet) Sprinkle with brown sugar, white balsamic, cardamom extract, salt, pepper and basil. Toss to coat, set aside.

In a large bowl combine oats, brown sugar, flour, cinnamon, cardamom, citric acid, salt and pepper then mix until combined. Now add softened butter and mash with a fork until crumble is formed then sprinkle over peaches.

Bake 15 minutes then rotate and bake an additional 15 minutes or until crumble is nicely browned.

You can serve immediately or at room temperature.

We love it with ice cream or a dollop of crème fraiche.

peachcrumble

Modern Day Forager

Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

brunch-26

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

brunch-23

From perk up to pucker up this is a great start for any morning ritual.  Turn on the broiler if you want a break from the ordinary.  Grapefruit halves are a busy morning classic, but take a few extra minutes and broiling will caramelize the fruit itself and the sugars you choose will compliment the fruits inherent bitterness and bring a unique sweet-smoky flavor to your morning…Hello Sunshine!

Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

3 grapefruit

6 teaspoons honey

3 tablespoons brown sugar

1 tablespoon Ruby Pink Grapefruit and Hibiscus Sugar (we used La Bella Terre sugar)

Preheat the broiler

  1. Cut each grapefruit in half and loosen sections from the membrane with a small paring knife.
  2. Place the grapefruit halves cut side up on a baking sheet or a muffin pan.  Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar and grapefruit hibiscus sugar.
  3. Place grapefruit under broiler and brown well, about 3 minutes.  Remove grapefruit and serve warm.

brunch-19

brunch-18

Modern Day Forager

Sweet & Salty Nuts

ModernDrinks-15

Recipes by: Rj of Urban Table

Food Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

ModernDrinks-9

So we have a second recipe for you today.  We thought you might need something to eat with all the cocktails we are giving you.  So how about some fancy nuts!  Okay so they aren’t super fancy but they are super easy.

Sweet & Salty Nuts

3/4 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

4 cups of nuts – unsalted & raw, we used cashews, pistachios, pecans, almonds and walnuts

4 tablespoons butter – unsalted as well

5 tablespoons brown sugar

1 1/2 teaspoons salt

  1. In a large skillet pan, on medium high heat, dry roast the nuts.  Stir frequently so they don’t burn, about 5 minutes.
  2. Add butter and continue cooking until the nuts start to darken, about 1-2 minutes.
  3. Add the cumin, cayenne pepper, cinnamon, salt and brown sugar.  Add a tablespoon of water and continue stirring to coat all the nuts with sugar and spices.
  4. Remove from heat and transfer to a parchment lined pan.  Spread them out in a single layer and allow them to cool and harden, about 10-12 minutes.
  5. When cool transfer to an airtight container.

ModernDrinks-80

Modern Day Forager