Summer Fruit Crisp

This is one easy recipe to be able to enjoy the fruits of the summer...Serves 8

INGREDIENTS

OAT TOPPING

• ⅓ cup all-purpose flour
• ¼ cup (packed) light brown sugar
• ½ teaspoon kosher salt
• 1 cup old-fashioned oats, divided
• ½ cup (1 stick) chilled unsalted butter, cut into pieces

ASSEMBLY

• 8 cups sliced stone fruit, berries, or pitted cherries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon finely grated lemon, lime, or orange zest
• 2 tablespoons fresh lemon, lime, or orange juice
• Pinch of kosher salt

• OAT TOPPING

  • Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

  ASSEMBLY

  • Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
  • Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.

  RECIPE BY Alison Roman

  PHOTOGRAPH BY Christopher Testani
• 

Hatti b's Banana Meringue Pudding

Serve with Hatti b's Hot Chicken and Classic Coleslaw.  Serves 8

Photo by Jeremy Liebman

INGREDIENTS 

PUDDING

• 4 large eggs

• ⅔ cup sugar
• ¼ cup cornstarch
• 4 cups whole milk
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of kosher salt

ASSEMBLY

• 1 11-oz. box vanilla wafer cookies
• 3 ripe bananas, thinly sliced
• 4 large egg whites
• ½ cup sugar

• PREPARATION

  View Step-by-Step Directions
  

  PUDDING

  • Lightly whisk eggs in a large bowl just to blend. Whisk sugar and cornstarch in a medium saucepan. Gradually whisk milk into sugar 
• mixture and heat over medium heat, whisking often, until very warm to the touch. Gradually whisk half of hot milk mixture into eggs, then whisk egg mixture back into milk mixture in saucepan.
• Cook, whisking constantly, until thickened and whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes. Remove from heat, add butter, vanilla, and salt and whisk until butter is melted and mixture is smooth.
• Strain pudding through a fine-mesh sieve into another large bowl. Cover pudding with plastic wrap, pressing directly onto the surface. Chill until cool, about 2 hours.

ASSEMBLY

• Spread one-third of pudding evenly in a 2-qt. baking dish. Top with half of cookies and half of bananas. Repeat layers one more time and top with remaining third of pudding. Cover and chill at least 4 hours.
• Just before serving, heat broiler. Using an electric mixer on medium speed, beat egg whites until foamy. With motor running, gradually add sugar. Increase speed to medium-high and beat until stiff peaks form.
• Spoon meringue over pudding and swirl decoratively. Broil until meringue is dark brown in spots, about 1 minute.
• DO AHEAD: Pudding (without meringue) can be assembled 2 days ahead. Keep chilled.

• NUTRITIONAL INFORMATION

  Calories (kcal) 440 Fat (g) 15 Saturated Fat (g) 6 Cholesterol (mg) 135 Carbohydrates (g) 70 Dietary Fiber (g) 2 Total Sugars (g) 47 Protein (g) 10 Sodium (mg) 260
• 

Tequila Key Lime Meringue Pie

My husband love key lime pie and I loves tequila.  Fortunately or unfortunately, which ever way you want to look at it, tequila is easy on me.  Meaning it doesn't give me a headache if I've done a few shots.  I love the graham cracker crust, since I don't make pie crusts.  No Bitchy doesn't do pie crusts.  This would be a great dessert for the soon to be summer cookout.  Courtesy of Southern Living magazine:

Makes 10-12 servings





Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter $
• 1/3 cup sugar $
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 large egg yolks $
• 2 (14-oz.) cans sweetened condensed milk
• 3/4 cup Key lime juice
• 2 tablespoons lime zest
• 1 tablespoon tequila
• 3 tablespoons cold water
• 1 1/2 tablespoons cornstarch
• 2/3 cup boiling water $
• 4 large egg whites $
• 1 1/2 teaspoons cream of tartar
• 1 cup sugar $
• 1 1/2 teaspoons vanilla extract $
• 1/8 teaspoon kosher salt

Preparation

1. 1. Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
2. 2. Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
3. 3. Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
4. 4. Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
5. 5. Spread meringue over cooled pie, and bake at 375° for 15 minutes or until meringue is golden brown. Transfer to wire rack, and cool completely (about 45 minutes). Serve at room temperature, or cover and chill 8 to 24 hours.

Tim Byres, Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli., Southern Living