We’ve been gathering fruity riches this month: apples, grapes, pears, oh my! It is a very prosperous fruit year. Melons, jalapenos and fish peppers, as well as green beans, are also doing well this year.
Here we have some of the treats I’ve made this August: green tomato & cheese Dutch baby, strawberry-pear cobbler, and apple cake with a sweet hummus frosting.
For the Dutch baby, I sliced green tomatoes and placed them in the cast iron skilled with butter & oregano to pre-cook in a 415 F oven for 5 minutes. I added chunks of mozzarella to the egg/milk/flour batter and poured it over the tomato/butter skillet and quickly returned to the oven for 20 minutes. Squeeze a fresh lemon wedge over the pancake before serving.
For the cobbler, I pressed a shortbread crust into the bottom of a pan, topped with a mixture of strawberry chunks, thinly sliced pears, & sugar, and then crumbled some shortbread on top, streusel-style. Baked in a 375 F oven til firm.
For the apple cake, I diced our homegrown apples and mixed them into a VGF cake batter with buckwheat flour, cinnamon, fresh ginger, nutmeg, a pinch of cloves, a splash of apple cider vinegar, oil, sugar, molasses, and baking powder. While it baked for a good 35 minutes at 350 F, I made the frosting in our powerful new food processor. Chickpeas (cooked soft or from a can), tahini, vanilla, applesauce, and confectioners’ sugar, blended until ultra-smooth. Once the cake cooled, I spread the sweet hummus on top, then sprinkled with cinnamon & fresh apple slices. Some folks are unsure about the “sweet hummus” at first, but are sold at first taste – no garlic of course! It tastes reminiscent of halva, a sweet tahini treat.