Sweet Cherry Rhubarb Crumble

This site's been down on and off for the last week or so, due to technical problems that definitely are over my head in terms of complexity. But you know me, I tried to fix them anyway. After one full day of head cold-induced stupor and a second, semi-conscious day of tinkering around, I seem to have solved most of the issues, at least for now. My header still isn't showing up, but a) that may be the last little kick in the derriere that I needed to change the thing, and b) you're the best readers ever: you know where you are.

Meanwhile, I'm glad the site's up again, because I finally can share the stockpile of delicious things I've been cooking that you need to cook, too.

We hosted our monthly wine club on Friday night. Dinner was gazpacho and a big nicoise salad, but for dessert, I had two quarts of the sweetest sweet cherries an no plan. I'd had my sites set on a slab pie, but the head cold nixed my grand plans. That's when I remembered about the freezer bag of chopped rhubarb that I'd put away in early spring, and I got nervous that the cherries would be too sweet and one-note on their own, so I combined them into a spontaneous and really good crumble.

The cherries needed no help; they're perfect alone, and if you make this crumble with just cherries, as long as they're good ones, you'll be very happy. (I will also add that if you happen to have a mix of sour and sweet cherries, that combination is lovely, too.)

But if you have the rhubarb, the combination is truly lovely. I'm so used to the classic strawberry-rhubarb combination, but sweet cherries round our rhubarb's astringency even better than spring strawberries. Depending on where you live, rhubarb and cherries don't overlap for all that long, but I saw both at our market on Sunday, so now's the time. Make this pronto.

Any crumble topping you like will work, but the oats and the tiny hint of cinnamon here work particularly well. What's most important is that you fill that basket with all the berries you can, and then go eat a lot of them, and make some of them into jam, and make some of them into a crumble. It's happy summer time.

Sweet Cherry Rhubarb Crumble serves 6-8

This amount fits in a standard 9x13" baking dish. If you'd like to make a smaller crisp, halve the ingredients and bake it in either an 8x8" or -- even better -- an 8x6" baking dish. It's thinner in the 8x8, thicker in the 8x6.

1 1/2 lbs. sweet cherries, cleaned and pitted 1/2 lb. rhubarb, stems trimmed, sliced into 1-inch pieces 1/2 cup sugar 1 teaspoon corn starch (or tapioca starch)

1 stick butter, softened 1/2 cup sugar 1/2 cup brown sugar 1/2 cup flour 1 cup oats 1/2 teaspoon salt 1/2 teaspoon cinnamon

Preheat the oven to 375° and set out a 9x13 baking dish.

Combine cherries, rhubarb, and 1/2 cup of sugar in a saute pan and set over medium heat. Cook for 5-10 minutes, until the cherries and rhubarb have softened but not disintegrated. Use a slotted spoon to strain the fruit into your baking dish, leaving behind the liquid. Reduce the heat to low, add the corn starch, and use a whisk or a for to mix it into the cooking liquid. In a matter of 1-2 minutes, the liquid should have thickened. Drizzle the thickened liquid over the fruit.

In a separate bowl, mix the butter, remaining 1/2 cup sugar, and brown sugar. Use a fork to combine completely. Add flour, oats, salt, and cinnamon, and stir until the mixture forms little clumps.

Pour the crumble topping onto the fruit and spread it evenly. Transfer the baking dish the oven and bake for 30 minutes, until fruit is bubbling and crumble is golden. Set out to cool for at least 10 minutes before serving, preferably with a scoop of vanilla ice cream. Delish.

Cocoa Nib and Almond Shortbread + News

Ooh, have I been excited to tell you about these shortbread. I first made them as a way to use up some very ancient cocoa nibs taking up space in my tiny pantry. The irony: I loved them so much, I went out and bought more cocoa nibs to make them again. I've made them five times now, and since they keep so well, I've had a stash on hand at all times, for company and impromptu snacking. I tucked a few in my bag last weekend for a post-museum snack with my parents (they're very portable) and a few more for yesterday's baseball game. We served them on the patio last Sunday night to munch on after our gazpacho was gone. These cookies are happy things.

But mostly, I'm really excited to be back in the kitchen. Spring brought on a bit of a cooking hiatus: I didn't eat much of anything, let alone cook. D subsisted on frozen Indian food and lots of sushi, while I ate an obscene quantity of pancakes (out of the rotation for the time being). The upside: I have officially mastered one-bowl pancakes. They're done in around 10 minutes, they're darn near perfect, and when I can stomach the idea of eating them again, I'll share the recipe. But for now, we're on to bigger and much, much better things: if all goes well, come November, we'll be a family of three.

Yep, I'm pregnant. Fortunately, I'm out of that first-trimester haze, eating plenty of the green vegetables and rhubarb and other wonderful stuff spring has to offer, which I really couldn't fathom eating only a few weeks ago. I'm also cooking again, and starting to plan for a summer of no- or low-alcohol refreshers, which should provide some fun new blog fodder.

In the meantime, I know these cocoa nib shortbread cookies don't seem to sing "spring," but they are so, so worth making, regardless.

Can I tell you my favorite thing about them? It's a silly little thing, but the rolled-out dough looks exactly like granite:

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(It also happens to taste very, very good. Consider yourself warned.)

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The other best thing is that the finished shortbread are really special. They taste like chocolate from all those nibs, but the flavor is earthier and less sweet than if you'd used chocolate chips. I confess to upping the salt a tad: I love a salty shortbread. But otherwise, the flavor is really really perfect. Imagine my surprise that the recipe comes (via Saveur) from Alice Medrich's latest book. All her recipes are pretty much perfect.

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And that's what I have for you today. Make them tonight, serve them Friday, and your guests will be none the wiser.

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Happy summer, friends. I'm happy to be back in the kitchen, and I can't wait for all that's to come.

One year ago: Cucumber-Gin Slushies and Cypriot Greens and Cheese Pie (two favorites) Two years ago: Two cherished yogurt soups and Caramelized White Chocolate-Rhubarb Bars (gosh, May is an all-star month) Three years ago:Simple Asparagus with Fresh PeasFour years ago:Vanilla Custard Strawberry Tart and Singapore SlawFive years ago: Rigatoni with Broccoli Rabe and Pickled CauliflowerSix years ago: Endive, Orange, and Avocado Salad and Rugelach

Cocoa Nib and Almond ShortbreadAdapted from Alice Medrich's Seriously Bittersweet

By nature a fiddler, I adapted this recipe each time I made it. Below is what I consider the perfect rendition. First, I made the cookies shorter. I found the long, skinny shape somewhat unwieldy for baking and especially for packing, and since I envision toting these to many summer picnics, non-breakability was key. Second, even though the cookies are much shorter than the originals, I kept the original baking time. I found that 20 minutes for the long ones left the cookie just on the wrong side of crunchy, which no one wants. If you opt for the longer cookie length, consider extending the baking time 2-3 minutes.

1 cup plus 2 tablespoons all-purpose flour ¾ cup ground almonds or almond flour ⅔ cup sugar ½ teaspoon kosher salt 6 tbsp. unsalted butter, cubed ¼ cup roasted cocoa nibs 1 teaspoon vanilla extract ⅛ teaspoon almond extract

Pulse flour, almonds, sugar, and salt in a food processor until combined. Add butter; pulse until pea-size crumbles form. Add cocoa nibs, extracts, and 2 tablespoons of ice water; pulse until a crumbly dough forms. Lay a large piece of plastic wrap on a workspace; dump dough onto plastic wrap, and form dough into a 6” x 9” rectangle, about ½-inch thick. Truthfully, the size of the rectangle isn't important: just make a rectangle of even 1/2-inch thickness and you'll be fine. Wrap plastic wrap completely around dough, set on a flat baking sheet, and chill at least 3 hours or up to overnight. The longer you chill the dough, the better the cookies keep their shape.

Heat oven to 350° and line two baking sheets with parchment paper. Unwrap dough.

You are aiming for cookies that are 2" x 1/2" x 1/2". I like to slice lengthwise into 1/2-inch sticks, then slice crosswise into 2-inch lengths. You can do the reverse, though. Just aim for cookies that are roughly 2 inches long, and you'll be good to go. Transfer cookies to parchment paper-lined baking sheets, spaced 1 inch apart. Bake until cookies are golden around the edges, 20-22 minutes. Let cookies cool completely before serving.

Nine-Minute Mocha Brownies

I made this recipe on an absolute whim, because my in-laws were coming over for dinner and we had no dessert in the house. My father-in-law, whom I am on record as saying I adore, has very simple tastes in food. He wouldn't have enjoyed the labneh tart I had my eye on. So instead, I figured I'd make straightforward, no-frills brownies. I got home, dropped my shopping bags, pulled up the blog on my iphone, and started at my standard recipe, taking as many shortcuts as possible. One bowl, a fork to mix the batter, a sprayed pan. To make sure the brownies weren't completely flavorless, I added a teaspoon of ground coffee. Not espresso powder; just regular ground coffee.

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I anticipated a passable version of a loved dessert. Instead -- and maybe none of you will find this surprising -- I made a batch of hassle-free brownies that were actually delicious. As in, my stepmother-in-law asked me for the recipe. I hadn't even written it down, because it seemed like nothing. But I sent her the basic instructions for what I'd done, and then, a couple weeks later, I followed the instructions myself.

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Surprisingly, the grounds melt into the brownies. You don't get grit when you bite in - just a slight undercurrent of coffee that doesn't pronounce itself, but instead intensifies the chocolate flavor.

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Many occasions call for a quick dessert. Those same occasions call for as few dirty dishes as possible. With that in mind, here are one-bowl, nine-minute brownies. You can make the batter while your oven preheats. Wash the bowl while the brownies bake. I got out the chocolate at 6:05; by 6:14, the brownies were in the oven. By 6:25, the house smelled like chocolate. Victory on multiple fronts.

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Nine-Minute Mocha Brownies

1/2 cup butter or canola oil 4 oz. chocolate chips, plus additional 1 oz. for sprinkling (optional) 1 cup sugar 2 eggs 1/4 cup dutch-process cocoa powder 1 teaspoon vanilla 1 teaspoon ground coffee 2/3 cup flour 1/2 teaspoon flaky salt, plus more for sprinkling

Preheat the oven to 350 degrees F and set a rack in the middle of the oven.

In a double boiler or a large, microwave-safe bowl, melt butter/oil and chocolate chips together, stirring occasionally, until completely melted. This takes less than 2 minutes in a microwave, and about 5 minutes in a double boiler.

Remove bowl from the heat and stir mixture until completely smooth. Add sugar; whisk to combine. By now, the mixture should be warm but not hot. Add eggs; whisk thoroughly to combine.

Add cocoa, vanilla, and coffee. Stir to fully combine -- slowly at first, so cocoa doesn't fly out of the bowl. Add flour and salt. Stir just until fully combined. If using additional chips, add to batter and stir just to distribute.

Line an 8-inch pan with parchment paper or aluminum foil. Grease or spray with non-stick spray. Pour batter into prepared pan, and use your fork or (gasp! another utensil!) a spatula to smooth the top. Sprinkle with a bit of flaky salt.

Bake for 25 minutes for fudgier brownies, 30 minutes for firmer brownies, or 27 minutes for something in between. Remove from the oven, and let cool in the pan for at least 15 minutes, preferably 30, before carefully removing the brownies onto a workspace and slicing.

Maple Cardamom Marshmallows

Christmas may not be a holiday I officially celebrate, but folks, that won't stop me from playing Nat King Cole's holiday album, wearing my best snowflake sweaters (I have two), and baking a counter full of cookies. I'll leave the Nativity bit to others, but the kindness, the cheer, the mistletoe, the sweets - that stuff is open to anyone.

Which is why I'm participating in a Secret Santa Secret Cookie Swap, because who doesn't want to gift and be gifted on the holidays? The mystery recipient of my goodies better get some goat cheese ready, because I'm sending over a jar of my tomato jam, some homemade tangerine marmalade, cinnamon-pear maple syrup from Napa, and a little box of can-I-just-say-they're-adorable sablé cookies filled with homemade dulce de leche.

how it's done

But that's not all: I firmly believe that we all need to expand our holiday baking horizons beyond cookies. Why insist on mailing containers of very breakable cookies or often-teeth-cracking biscotti when you can pack a tin full of dense, chocolatey, travel-friendly fudge to your loved ones? Or better yet, surprise them - and save on shipping costs - by sending the lightest, fluffiest, still-sturdy marshmallows ever made.

Because I am moderately obsessed with anything maple-flavored (excluding extract and Aunt Jemima - the real deal, people), I swapped corn syrup and some of the sugar for a yes-I'm-serious whole cup of maple. Worth it, and you know what? Next time, I might even add half a cup more. I also added freshly ground cardamom, one of my favorite spices. The fresh ground bit makes a difference; if you have whole nutmeg but no whole cardamom, use nutmeg instead. In a pinch, I'm sure pre-ground cardamom would taste good, too.

cut, dust, consume

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More Marshmallow Ideas: Don't stop at maple and cardamom. Try adding some gingerbread spice and a tablespoon or so of molasses for gingerbread-flavored marshmallows; swap water for port or reduced cider for fruitier treats; or, of course, sprinkle some cocoa and grated chocolate during the final mixing for chocolate confections. Just remember that it's called the season of giving, not the season of stuffing your face with marshmallows. Save at least a few for your friends and family.

maple-cardamom marshmallows

Maple-Cardamom MarshmallowsInspired by Gourmet via Smitten Kitchen

A note about cardamom: you need to remove the brown seeds from their green pods before grinding. Some specialty stores sell the cardamom seeds without their pods, making this job a bit easier. If you have fresh cardamom in the pods, no biggie - just turn on some music and get rolling.

Makes about 96 marshmallows

About 1 cup powdered sugar 3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin 1 cup cold water, divided 1 1/2 cups granulated sugar 1 cup maple syrup 1/4 teaspoon salt 1 teaspoon freshly ground cardamom (or substitute freshly ground nutmeg) 2 large egg whites 1 tablespoon vanilla

Butter the bottom and sides of a 13x9-inch baking pan (metal and pyrex both work) and dust bottom and sides with powdered sugar.

In bowl of a stand mixer or a large bowl, sprinkle gelatin over 1/2 cup cold water, and let stand to soften.

In a 3-quart heavy saucepan, cook sugar, maple syrup, the second 1/2 cup of cold water, salt, and cardamom over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, 8-10 minutes. Remove pan from the heat and pour sugar mixture over gelatin mixture, stirring until gelatin is fully dissolved.

With stand mixer or a hand-held electric mixer, beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using stand mixer or about 10 minutes if using hand-held mixer. If it doesn't whip up as quickly, be patient - it'll get there eventually.

In separate medium bowl with a clean whisk/beater, beat egg whites until they just barely hold stiff peaks. Add vanilla. Beat egg white mixture into sugar mixture until just combined. Pour mixture into baking pan and use a stiff spatula to scrape as much of it as you can into the prepared pan. Sift 1/4 cup powdered sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day. Alternatively, set them on the counter overnight and they'll firm up just fine.

Run a thin knife around edges of pan and invert pan onto a large cutting board dusted with a bit more powdered sugar. Lifting up one corner of inverted pan, use your fingers to loosen the marshmallow mass and ease onto the cutting board. Use a large knife to trim the edges of the marshmallow, and cut into roughly one-inch cubes. (An oiled pizza cutter works well here, too.) Sift most of the remaining powdered sugar back into your now-empty baking pan, and transfer the marshmallows back into the pan. Dust with the last bit of powdered sugar, then roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Do ahead: Marshmallows keep in an airtight container at cool room temperature for at least one week, possibly more - if you can keep them around that long.