Tag Archives: crumble recipes

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

a strawberry rhubarb crumble 014

 

Rhubarb Strawberry Crumble with Vanilla Custard Sauce

Serves 4-6

 

Filling

3 cups rhubarb, cut into ½ inch pieces

2 cups fresh strawberries

2 tablespoons Grand Marnier

½ cup fine sugar

1 tablespoon cornstarch

1/8 teaspoon kosher salt

 

Topping

½ cup light brown sugar

½ cup flour

½ cup quick cooking oats

½ cup unsalted butter, chilled

1 vanilla pod, add just the seeds

¼ cup ground almonds

 

Preheat oven to 350F. Grease a 9 x13 pan. In a bowl add the rhubarb, strawberries and Grand Marnier , let sit ten minutes. Then add the sugar , cornstarch and salt. Mix and pour into the greased pan. In a medium bowl ,mix together the brown sugar, flour and oats. Cut butter into mixture with pastry blender until crumbs are pea size. Spread across the fruit mixture. Bake in oven for 45 minutes or until rhubarb is tender. Serve with ice cream , whipped cream or vanilla custard sauce.

 

Vanilla Custard Sauce

Makes 1 cup

¾ cup whole milk

¼ cup fine sugar

2 egg yolks

1 teaspoon vanilla

 

Whisk yolks in a bowl until blended. In a medium sauce pan bring milk and sugar to a boil without stirring. Remove from heat and whisk slowly into the bowl with the egg yolks. Return the mixture back into the saucepan and cook over moderate heat, stirring constantly until the sauce thickens. Sauce is thick enough when it coats the back of a wooden spoon. Pour the sauce through a sieve into a bowl and place the bowl into another large bowl with ice and cold water. Stir in vanilla and whisk occasionally until custard is cool. Once cooled , cover the custard with wax paper to prevent a skin from forming. Chill in the refrigerator for at least 4 hrs. before serving with Rhubarb Raspberry Crumble.