Kelly’s Sweet Potato Pie
recipe by Chef Kelly Unger
Yields one 9” pie
For the crust: preheat oven to 350 degrees
1 ½ cups (7 ½ oz) cookie crumbs – Biscoff, graham crackers or gingersnaps
About 6 tablespoons butter, melted
3 tablespoons of sugar – needed for graham crackers, might not be needed for other types
Optional – ½ teaspoon cinnamon + ½ teaspoon ground ginger for graham crackers
Mix all ingredients together until well combined and press into the pie dish, bringing mixture up the sides of the dish. Bake at 350 for 10 minutes. Can be made up to two days ahead and stored covered at room temperature.
For the filling: raise oven temp to 375 degrees
2 large sweet potatoes (about 1 ½ pounds or about 2 cups), steamed and skins removed
1 to 1 ¼ cups brown sugar not packed
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon freshly ginger, grated
1 teaspoon ground ginger
Optional spices instead of gingers – ¼ teaspoon clove or ½ teaspoon allspice
Optional – zest of half a lemon
2 large eggs
1 stick of butter at room temperature diced
Juice of ½ a lemon
In a stand mixer, add sweet potatoes and mix until smooth. Clean/remove the fibers from the paddle attachment and continue. Add the butter and mix until well blended. Add the sugar slowly, then add the eggs one at a time, mixing well after each one. Add the spices and lemon juice and mix until blended. Pour the mixture into the pie crust, smooth the top and bake at 375 degrees for 45 to 55 minutes until center is set.
Note: steaming sweet potatoes whole takes about 1 hour. Be sure to check your water level at least once during cooking so you don’t burn your pan.
Roasted Rutabagas with Bacon Ends
Recipe by Chef Kelly Unger
2 medium or 1 large rutabaga, peeled and diced into large chunks
1 fennel bulb, white bulb and green stems sliced, some fronds chopped and reserved for garnish, the rest reserved for another use
1 large carrot, cut in large bite sized pieces
3 garlic cloves, chopped
2 sprigs fresh thyme or 1 teaspoon dried thyme
½ pound Hershberger Heritage Farm bacon ends
Olive oil, salt and pepper
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Place all of the vegetables and bacon ends on the baking sheet in a pile in the middle. Drizzle with olive oil and thyme. Use your hands or a spoon to toss all of the ingredients together to cover with the oil and thyme. Press the pile out into a single layer across the baking sheet. Season with pepper only. Place in the preheated oven and roast for about 30 minutes or until everything is fork tender and lightly browned. Remove from the oven and season with salt. Toss everything together, taste and adjust seasonings if necessary, garnish with chopped fennel fronds and serve hot. Enjoy!
What’s the difference between a Rutabaga and a Turnip?
https://pediaa.com/what-is-the-difference-between-rutabaga-and-turnip/
Pumpkin Muffins with Streusel topping
Recipe by Chef Kelly Unger
yields 24 muffins
Preheat oven to 350 degrees. Line two-12 cup muffins tins with paper liners.
For the muffins:
3 1/3 cup organic all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
3 teaspoons pumpkin pie spice or 2 tsp cinnamon + 1 tsp nutmeg
1 ½ cups sugar
1 ½ cups packed brown sugar
1 cup grapeseed oil
4 eggs or vegan egg replacer of 1 Tbsp ground flax seed + 2 ½ Tbsp warm water per egg + 4 TBsp gr. Flaxseed +10 Tbsp warm water, stirred and left to set up for 5 min.
2/3 cup water
1 ¾ cup pumpkin puree
Chocolate chips - optional
For the Streusel topping:
1 cup rolled oats
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled (if using salted butter then omit the ¼ tsp salt below)
4 tablespoons brown sugar
¼ teaspoon salt
1 teaspoon pumpkin pie spice or cinnamon
½ finely chopped nuts of choice - optional
Combine all ingredients in a medium bowl and mix with a fork to combine until a crumble has formed. Set aside.
For the muffins:
In a medium bowl, combine flour, soda, salt and spices. Stir with a fork to combine.
In the bowl of a stand mixer, beat the sugars and the oil until well combined. Add the eggs, mixing on low until just combined. Add half the flour mixture, mixing on low until just combined. Scrape down bowl. Add the water, mixing until just combined. Scrape down mixer. Add the remaining flour mixture, mixing on low until just combined. Add pumpkin, mixing on low until just combined.
Using a 2 ¼ “/#16 (large) ice cream scoop, scoop batter into muffin tins. Using a 1 ½ “ (small) ice cream scoop, add one scoop of Streusel Topping to the top of each muffin and very gently press into batter.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for about 10 minutes, then remove from pans and continue to cool on a rack.
Fennel Pot Pie
Recipe by Chef Kelly Unger
Serves 6
½ pound frozen phyllo dough, thawed
Olive oil for brushing
1 fennel bulb with fronds, bulb diced, half of the fronds chopped
2 large potatoes, cooked and sliced width wise
4 carrots, shredded
2 medium onions, chopped
1 teaspoon dried oregano or 2 tsps fresh
Salt and pepper
1 sprig of mint, chopped
2-3 green garlic stalks, chopped OR 1 leek chopped in Spring and ½ of a small Butternut or Kabocha squash, diced into small pieces
Preheat oven to 375 degrees. In a large pan or pot, cook the fennel bulb, onions and green garlic or leeks in a little bit of olive oil over medium low heat. Once everything is soft and lightly browned, add the carrots, oregano mint and fennel fronds. Cook for about 3 minutes to heat through and soften. Remove from heat, season with salt and pepper and stir to thoroughly mix. Set aside to cool slightly.
In a 13x9 oven proof casserole dish, line in both directions with ⅔ of the phyllo dough. Brush with olive oil. Line the bottom with the potato slices. Season with salt and pepper. Add the fennel onion mixture. Top with the remaining phyllo dough. Roll any overhanging dough inward to form a rope. Brush the top with olive oil and make 2 slits for vent holes.
Bake for about 40 minutes or until the phyllo dough is golden and crispy. Allow to cool and set for about 10 minutes before cutting.
Maple Apple Bourbon Gooey Butter Cake with Maple Bourbon Icing
Recipe by Chef Kelly Unger
For the cake:
¾ cup butter (can be either salted or unsalted)
2 large apples, diced (DO NOT peel)
1 ½ cups packed brown sugar
½ cup pure Pennsylvania maple syrup
1 tablespoon bourbon
2 large eggs at room temperature
2 cups all-purpose flour or Castle Valley Mill bolted hard wheat
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
Cooking spray, tin foil
Preheat oven to 350 degrees. Line a 9x13 baking pan with tin foil, enough to go over the edges of the pan and spray with cooking spray. In a medium/large saucepan or small soup pot, melt 2 tablespoons of butter over medium heat and add diced apples. Cook for about 10 minutes or until tender, be sure to stir gently to not break up the apples. Remove from pot and set aside. Melt remaining butter in the same pan/pot over low heat. Remove pot from heat. Add sugar and maple syrup and stir with a whisk until combined and smooth. Gently whisk in bourbon and then the eggs until well combined. Whisk in the flour, powder, soda and salt. Stir in the cooked apples. Pour batter into the baking dish and spread evenly. Bake for 30 minutes or until evenly puffed and browned. Allow to cool in the pan before icing and cutting. The bourbon flavor develops over the course of a few hours so these are best made slightly ahead and allowed to sit for a few hours.
Option: You would not be wrong to add ½ cup of chopped pecans to the apples when you cook them in the butter or to garnish the iced cake with pecan halves.
For the icing:
2 ½ cups powdered sugar
2 tablespoons bourbon
2 tablespoons melted butter
¼ cup pure Pennsylvania maple syrup
In a small bowl stir ingredients together. Use the tin foil edges to lift the cooled cake out of the pan and spread icing evenly. Allow to set for about 15 minutes before slicing. Finely chopped pecans can also be added to the icing OR pecan halves can be used to garnish each slice of cake.
Crumble Topping
Recipe by Chef Kelly Unger
½ cup whole oats
½ cup ap flour
4 tablespoons melted butter
1 teaspoon vanilla or almond extract
½ teaspoon salt
2 tablespoons sugar
Optional - 1 teaspoon cinnamon
Stir together with a fork until the butter coats all the ingredients and a crumbly texture starts to form. Spoon on top of fruit and bake at 400 degrees until crisp begins to brown, about 15 to 20 minutes.
Note: to use for a savory dish, omit the sugar, cinnamon and vanilla or almond extract and add 1-2 teaspoons of dried spice of your choice, such as Herbs de Provence, oregano, thyme, rosemary, etc.
Read the story about Lee Calhoun's crusade to save Southern heirloom apples here: The Local Palate - Meet Lee Calhoun.
Sausage, Kale & Mushroom Pasta | Recipe by Chef Kelly Unger
4 sausages of your choice, cut into small bite sized pieces
1 small bunch of Red Russian Kale, chiffonade
8-10 ozs mushrooms like cremini, portobello or other meaty variety available, chopped
1 large onion, diced
2 cloves garlic, diced
½ teaspoon fennel seeds
1lb pasta such as gemelli or penne
Salt, pepper, olive oil
Optional - ½ bunch of parsley, chopped
Bring a large pot of salted water to the boil to cook the pasta. While the water is getting hot, saute the onion and sausages in olive oil in a large saute pan. Once the onions are translucent, add the mushrooms and saute until nicely browned and sausages are cooked. Add the kale and garlic, a little more olive oil and cook for 1 to 2 minutes, until the kale just wilts. Turn the heat down to the lowest setting and cover.
Cook the pasta in the boiling salted water until al dente. Once the pasta water becomes cloudy, just before the pasta is cooked, remove 1 cup and add to the saute pan. Stir to incorporate. Drain the pasta, leaving about ½ cup of water in the pot and add to the sausage mixture. Turn the heat up to medium/low, stir all the ingredients together with a large spoon, folding the pasta into the sauce. Add the fennel seeds and season with salt and pepper to taste. Add parsley if using. Serve immediately. Enjoy!
Note: you can grill the sausages, let them rest for 10 minutes, slice and add to the saute pan with the kale and garlic.
Bavarian Potato Salad
Recipe by Julie Skowronek from the Oktoberfest Cookbook
1 ¾ pounds yellow potatoes, such as Yukon Gold
Salt and pepper
¼ cup vegetable oil
1 onion, peeled and finely diced
3 tbsp white wine vinegar
1 cup vegetable broth
1 tbsp medium-hot mustard
2 tbsp chopped chives
5 ½ ozs diced smoked bacon
7 ozs chanterelle mushrooms
Boil the potatoes, unpeeled, in salted water for about 20 minutes, or until cooked. Drain, allow the steam to evaporate, and peel (DON’T DO IT). Set the potatoes aside to cool a little, then cut them into slices and put them in a bowl.
Heat the oil in a pan and saute the onion. Add the vinegar and vegetable broth, stir in the mustard and bring to a boil. Pour the hot marinade over the sliced potatoes and toss gently. Season the potato salad with salt and pepper and leave to marinate for about 20 minutes.
Heat 1 tbsp vegetable oil in a pan. Add the diced smoked bacon and saute until crisp. Add the mushrooms and saute. Season with salt and pepper, and stir into the potato salad. Sprinkle chives over the potato salad.
Leek and Potato Soup
Saute a large, sliced onion and about 2 leeks, white parts only, in some olive oil for a few minutes, add about 4 medium diced potatoes and half of a small peeled celery root with a bay leaf and some salt. Cover that with vegetable stock and cook until all the vegetables are soft enough to be pureed. Remember to remove the bay leaf before pureeing! Add some pepper and a dash of nutmeg, stir in some milk or cream (amount of your preference) and top with toasted pretzel croutons. Viola! I like to leave some potato chunks in my soup and use an immersion blender to puree it. I also prefer to serve a full soft pretzel on the side and garnish the soup with freshly chopped parsley instead. And sometimes a grilled Oktoberfest sausage will also find itself aside my bowl of this soup.
Piperade
Recipe by Gerald Hirigoyen from Pintxos, Small Plates in the Basque Tradition
Makes 3 cups
⅓ cup olive oil
1 small onion, thinly sliced lengthwise
1 red bell pepper, cored, seeded and cut lengthwise into ¼ “ strips
1 yellow bell pepper, cored, seeded and cut lengthwise into ½ “ strips
6 garlic cloves, crushed or thinly sliced
4 ripe tomatoes, cored and cut into rough ¾ “ cubes
Kosher salt
Piment d’Espelette*
Heat a large saute pan over medium heat until hot. Add the olive oil and warm it until it ripple. Add the onion, bell peppers, garlic, and tomatoes and cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened and have begun to color. Remove from the heat and let cool.
Season to taste with salt and piment d’Espelette before using, and then use immediately, or store in a tightly covered container in the refrigerator for up to 5 days.
*My recipe note for Piperade - substitute hot Spanish paprika powder or a pinch of cayenne powder for the Piment d’Espelette powder, or if you like spicy sauce, use one fresh cayenne pepper in the sauce instead. I would also make this with a variety of sweet peppers I find at the market, like Jimmy Nardelo. A variety will add more depth. Because Winter is coming, I would also triple the recipe and freeze two of the batches. Enjoy!
Green Pea & Basil Hummus
Recipe by Chef Kelly Unger
1 cup frozen peas, rinsed in warm water and drained
2 tablespoons Tahini or ½ cup cannellini beans, rinsed and drained
Zest and juice of 1 lemon or 2 limes
½ cup packed basil leaves (or baby spinach)
1 clove garlic for basil, 2-3 for spinach
⅛ teaspoon ground cumin (optional) for basil, ¼ teaspoon for spinach
½ teaspoon salt and a few grinds of black pepper to taste
Place all of the ingredients in the bowl of a food processor and process until nearly smooth, about 30 seconds.
Cucumbers!
Cucumbers love carrots, peppers, onions, tomatoes, garlic, yogurt, lime, mint, parsley, chervil, tarragon, thyme, and lemon, to name a few. Mix and match these ingredients to create some delicious flavor filled quick salads.
Some easy ways to enjoy cucumbers daily are:
1. Smashed in your daily water
2. Pureed in a blender with some coconut water for a delicious and refreshing health filled tonic
3. Israeli salad - diced cucumber and tomato, a drizzle of olive oil, salt and pepper and optional lemon juice, parsley and onion
4. Smashed cucumber salad with fresh hot peppers or red pepper flakes
5. Cucumber sandwiches with herbed cream cheese
6. Cucumber noodle salad with shredded carrots and feta, that is, if you have a vegetable spiralizer, make cucumber “noodles”.
I also really enjoy cucumbers and apples together. I like to slice each and then cut the slices across into little match sticks. I toss them together in a bowl and add some raisins and chopped walnuts or pistachios. I’ve made this to stuff into fresh, homemade pita bread with chicken. It’s also nice to eat on it’s own for a snack or for lunch with bread. I love bread so I’m always looking for salads to balance my bread addiction.
Cantaloupe Soup
Recipe by Chef Kelly Unger
Serves 4
½ large cantaloupe, seeded, peeled and diced
½ cup coconut water
½ + 4 tablespoons cold heavy cream (optional - but extra fancy)
Blueberries or diced peaches for garnish
Place diced cantaloupe and coconut water in a blender and mix on low speed just until the cantaloupe is pureed. You don’t want to mix too much, it adds air into the mix and creates foam that is not wanted. Refrigerate mixture until cold. Just before you are ready to serve, whip the ½ cup cold heavy cream into a soft whipped cream. Add the 4 tablespoons of cold heavy cream to the soup mixture and stir with a spoon to incorporate. Distribute the soup into 4 bowls, the fancier the better! Garnish with a healthy dollop of the soft whipped cream and fruit.
Vanilla and Cinnamon Cantaloupe Smoothie
Recipe by Anthony William from Medical Medium
Makes 1 to 2 servings
1 cantaloupe, peeled, seeded and roughly chopped
Seeds from ½ vanilla pod or ½ teaspoon alcohol-free vanilla extract
½ teaspoon cinnamon
1 tablespoon raw honey (optional:recommended if your melon isn’t very sweet)
1 cup ice
Place the cantaloupe, vanilla, cinnamon, raw honey (if using) and ice in a blender and blend until smooth. Serve immediately.
White Peach Salsa
Recipe by Chef Kelly Unger
2 large white peaches, diced
1 medium tomato, diced
1 medium hot pepper, finely diced
1 small to medium red bell pepper, finely diced
1 small zucchini, finely diced
1 small or ½ medium red onion, finely diced
1 clove garlic, minced
1 teaspoon salt plus ½ teaspoon freshly ground pepper
About 2 tablespoons olive oil
Add all of the fruit and vegetables to a bowl. Season with salt and pepper. Drizzle about 2 tablespoons of olive oil over the ingredients and gently mix with a spoon. Drizzle with more olive oil if needed and adjust salt and pepper to taste.
Yellow Peach Salsa
Recipe by Chef Kelly Unger
2 large yellow peaches, diced
1 small or ½ medium yellow or sweet onion, finely diced
1 clove garlic, minced
1 medium tomato, diced
1 small zucchini, finely diced
1 teaspoon salt plus ½ teaspoon freshly ground pepper
3-5 stems parsley, chopped
About 2 tablespoons olive oil
Add all of the fruit, vegetables and parsley to a bowl. Season with salt and pepper. Drizzle about 2 tablespoons of olive oil over the ingredients and gently mix with a spoon. Drizzle with more olive oil if needed and adjust salt and pepper to taste.
Spicy Sweet Zucchini Ceviche Salad | July 12, 2021
Recipe by Chef Kelly Unger
Serves 2 to 3 as a salad, more as a topping or mix in
1 cup vinegar
5-6 tablespoons sugar, depending on your sweetness preference
2 small zucchini, sliced into thin rounds
½ carrot shredded
½ small red onion, sliced very thin on the uncut side
2 small hot peppers of your choice, diced very small or sliced thin
1 large clove of garlic minced
Place all of the vegetables in a pie plate. Heat the vinegar and sugar in a saucepan until it comes to a boil. Pour over vegetables and let sit for 1 hour at room temperature or longer. To serve, drain off vinegar. Store leftovers in the refrigerator for a week.
Potato and Corn Salad by Chef Kelly Unger | July 5, 2021
Serves 6 to 8
4-6 large potatoes, golden or Russet, unpeeled and diced
2 ears of corn, kernels removed
1 medium red onion, diced
4-6 cloves of garlic, minced
½ to ¾ cup EV olive oil
1 cup chopped parsley
1-2 lemons, depending on size
Salt and pepper to taste
1 tablespoon of butter
Cover the cut potatoes with cold water, swish your hand around in the pot to rinse off some of the starch. Drain. Cover the potatoes again with tepid water by 1” and bring to a boil over high heat. Reduce to a low boil and cook for about 15 minutes or until the potatoes are very tender.
In the meantime, saute the onion in olive oil. When soft and lightly browned, add the corn kernels and butter and saute until browned. Remove from the heat and set aside.
Combine the garlic, ½ cup of the olive oil, the chopped parsley, the juice and zest of a lemon, a teaspoon of salt and several grinds of pepper in a small bowl. Stir to mix well and set aside.
When the potatoes are tender, drain them and let them sit in the pot for a minute with the lid off to let the steam escape. Add the sauteed corn and onion and top with the garlic and lemon mixture. Stir everything gently with a large spoon to combine well. Taste and adjust seasoning as needed and add more olive oil if needed. Stir after any additions. Allow to cool for 15 minutes and also allow flavors to combine. Serve slightly warm or at room temperature.
Southern Living's Triple Berry Sonker Recipe | June 28, 2021
Quick Blueberry Recipes by Chef Kelly Unger | June 21, 2021
Blueberry Base: for every 2 cups of raw blueberries add ¼ cup sugar + ¼ cup water (more if needed) + optional 1 teaspoon fresh lemon juice or zest. Cook all ingredients until berries begin to burst and release natural pectin. Cook longer if a smoother texture is preferred. Cool and store in the refrigerator.
For a quick Fresh Blueberry Pie: mix fresh blueberries into Blueberry Base and add to your favorite cooked pie crust. Top with a layer of fresh whole blueberries and freshly whipped cream.
For salad dressing: mix ¼ cup cooked Blueberry Base with 3 tablespoons white balsamic vinegar and ½ cup olive oil with a pinch of salt and a grind of black pepper. Add more blueberry base and vinegar by the tablespoon, if necessary, to adjust to your taste.
Beet Poke Bowl | June 13
Yields 6 servings
For the bowl:
12-18 small beets, washed well
12 leaves and stems of beet greens, stems finely chopped, leaves chiffonade
1 medium or 2 small zucchini or cucumber, grated
2 medium carrots, unpeeled and grated
2 cups jasmine rice + a few tablespoons vegetable oil + 1 ½ teaspoons salt + 3 ¾ cups of water for cooking
For the sauce: amounts are approximate, adjust to your taste
1/3 cup low sodium soy sauce
¼ cup sesame oil
2/3 cup rice wine vinegar
1-2 tablespoons sugar
2 garlic cloves minced, or more to taste
About 1” fresh ginger minced (about 1 tablespoon) or more to taste
Garnish: Sesame seeds, 3 large scallions, white and green parts chopped
Place well-washed beets in a soup pot and cover to 1” with water. Bring to a boil and reduce to a rapid simmer. Simmer uncovered for about 30 minutes or until fork-tender.
In the meantime, make the sauce. Combine all of the sauce ingredients in a medium to a large bowl and stir to incorporate. Taste and adjust seasoning to taste. Set aside to allow flavors to blend while beets are cooking.
Also while the beets are cooking, prepare the rice. Add the rice, about 3 tablespoons vegetable oil, 1 teaspoon of salt and 3 cups of water to a medium pot with a tight-fitting lid. Stir to combine ingredients. Bring to a boil over high heat uncovered. Reduce to a simmer, cover and cook for 10 minutes. Remove from heat, keep covered, allow to rest for 5 minutes or until you are ready to serve.
When the beets are cooked, remove them from the pot with a slotted spoon to a plate. Working quickly, cut off the ends, peel if necessary, and cut the beets in half or quarters and place them in the bowl with the sauce. Allow the hot beets to absorb the room temperature sauce while you are working. Optional; to thin/stretch the sauce, add some of the beet cooking water. You should have about 1 cup of liquid left in the pot. Reserve the rest of the beet liquid and refrigerate for another use.
To serve: spoon a bed of rice into 6 individual bowls. Top bowls with vegetables placed in individual sections (carrots, zucchini or cucumber, beets, beet greens and stems). Garnish with scallions and sesame seeds. Serve with remaining sauce for individual garnishing.
Note: this dish can be served when the beets and rice are hot to have a contrast with the cold vegetables or at room temperature. It is based on personal preference.
Vegetable Bouillabaisse | June 6, 2021
recipe by Chef Kelly Unger
About 1 ½ pounds small red potatoes
3 medium carrots, diced
2 stalks celery, diced
4 cloves of garlic, minced
1 ½ cups peas, shelled or a medium container of Sugar Snap or Snow peas
About 36 pearl onions, peeled or 1 medium onion, chopped
1 teaspoon dried savory
½ teaspoon fennel seeds
1 teaspoon herbs de Provence
Zest and juice of 1 lemon
1-2 fresh tomatoes chopped or 1 can diced tomatoes
Salt and black pepper and olive oil
1 can cannellini beans, rinsed
About 5 cups of water plus more if needed
1-2 cups of white wine or rose
A pinch of saffron
A small bunch of fresh thyme, a bay leaf and a sprig of fresh rosemary, tied in a bundle
4 eggs, poached, over easy or sunny side up to top finished dish
Place the potatoes, carrots, garlic, herb bundle, savory, herbs, lemon, onions, tomatoes, salt, and pepper in a large pot with the water and wine and bring to a boil over medium high heat. Reduce to a simmer and allow to cook for about 10 minutes. Add the peas and cannellini beans and simmer for another 15 minutes, until everything is tender. Remove the herb bundle. Add a good glug of olive oil and stir to combine. Taste for seasoning and adjust as necessary. Spoon broth into a bowl and serve with bread. Serve the vegetable in individual bowls topped with a poached egg. Enjoy!
Strawberry Rhubarb Tart | May 24, 2021
Recipe by Chef Kelly Unger
Makes one 9” tart
2 pints strawberries, half the amount quartered, half the amount left whole with the tops removed leaving a flat surface
3 thin or 1 thick stalk rhubarb, diced
¼ cup sugar
¼ cup water, more if necessary
1 cup apricot jam, divided in half
1 1/2 cups Biscoff cookie crumbs
4 tablespoons melted salted butter
Preheat the oven to 350 degrees. Place a 9” fluted tart pan with removable bottom on a sheet pan lined with parchment paper. In a medium bowl, combine the melted butter and cookie crumbs. Stir with a fork to combine well and press into the bottom and up the sides of the tart pan evenly. Bake in the oven for 10 to 15 minutes, until set and lightly browned. Set aside to cool.
In a large saucepan or medium pot, add the sugar, water, rhubarb, quartered strawberries and ½ cup apricot jam and stir to combine. Bring the mixture to a simmer over medium low heat. Stir occasionally and cook for about 10 minutes, until the strawberries and rhubarb disintegrate into a saucy texture, careful not to burn. Remove from the heat. Using a fork, mash any remaining larger pieces of strawberry. You want a relatively smooth mixture. Allow to cool.
Once the crust has cooled, heat the remaining ½ cup of apricot jam over low heat in a small saucepan just until it is melted . Using a pastry brush, brush a thin layer of jam over the crust. Allow to cool. Set the remaining jam aside to use as a glaze.
Once the crust and rhubarb mixture have cooled, add the rhubarb mixture to the pie crust and spread across the bottom of the crust in an even layer. Place the whole, raw strawberries, flat (top) side down on top of the rhubarb mixture. You can start in the center with one strawberry and fill in the rest of the tart working in circles or form a line down the middle of the tart and cover the rest of the tart in straight lines.
Use the remaining warm apricot jam to brush a glaze over the whole strawberries. Serve within a few hours or refrigerate, careful to protect the glaze.
You can also make this recipe as a crostata - a free form pie. If you are going to do that, add the cooked fruit to a raw 9” pie dough laid out on a sheet pan lined with parchment paper. Place the cooked fruit in the center of the raw circle of dough, leaving a 2” border all around. Fold up the edges onto the cooked fruit, pleating as you go. Bake in the oven for about 20 minutes or until the pie crust is browned. Once the pie is cooled, proceed with placing raw strawberries on top and brushing with the apricot jam glaze. Enjoy!
About Chef Kelly
I love talking about food, cookbooks, ingredients, travel, culture, my French Bulldogs and teaching people how to cook. I own The Rooster and the Carrot Cooking Studio in Carversville, PA. My farm to table cooking classes explore different cuisines while using our local ingredients.
I have a Culinary Arts degree from Johnson & Wales University and a Bachelor's degree from Moravian College in Business Management. In addition to teaching people how to cook, I am also the Director of the Doylestown Farmers Market, Board Member of the Bucks County Foodshed Alliance and a Culinary Consultant with a focus on Farm to Hospital program development. I am married with two children, two Frenchies and a serious cookbook addiction.
To find the latest seasonal Menu of Classes and to register for a class, head to my website www.theroosterandthecarrot.com