Christopher Kimball Milk Street in Christopher Kimball
Sesame paste, known as tahini, has become well known to American cooks, mainly because of hummus, but thanks to its abundance of nuts, it is also useful for falafels, grilled meats, and roasted vegetables. ..
However, Middle Eastern cooks know that it has this flavor and that a slightly bitter taste works well in desserts. A typical example is Halva. This is a fudge-like pastry, mostly sweet tahini with spices, nuts and dried fruits.
So on Milk Street, I knew Tahini could update the American classic, the blueberry crumble. In this recipe from our book “COOKish”, which limits the recipe to six ingredients without sacrificing flavor, the tahini enhances the flavor of the butter and oat mixture baked over juicy blueberries. The salted nuts of the tahini are perfectly balanced with the sweet berries and sprinkled with a little cinnamon.
Make sure to use quick-cooking oatmeal. Old fashioned oats are not soft enough. Ripe fresh berries are best, but there’s also some freezing work involved. Look for frozen “wild” blueberries. They are small but filled with great flavors. If frozen regular berries are needed, add a few minutes to the cooking time, but do not thaw before use.
This crumble is particularly hot and delicious with a scoop of melted ice cream on top.
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Oatmeal and blueberry tahini crumble
Start to finish: 45 minutes
2 pints of fresh blueberries or 4 cups of frozen blueberries, preferably wild (see note)
2 cups (160 grams) quick-cooking oatmeal, split
3/4 cup (164 grams) packed brown sugar, split
8 tbsp (1 stick) salted butter, cut into 8 pieces, room temperature
1.5 teaspoons of ground cinnamon
Heat the oven to 350 ° F. In a medium bowl, add ¼ cup (20 grams) of oats and ¼ cup (54 grams) of blueberry sugar. Transfer at a 9 inch pipe rate. Wipe out the bowl and add the remaining 1¾ cup (140 grams) of oats, remaining ½ cup (107 grams) of sugar, butter, tahini, cinnamon and salt. Stir until the mixture is evenly moist, then use your hands to squeeze the mixture into large, olive-sized pieces and sprinkle over the berries. Bake for 30-35 minutes until edges are foamy and crumble is golden. To be consumed warm or at room temperature.
Garnish with options: toasted sesame seeds
Editor’s Note: For more recipes, visit Milk Street by Christopher Kimball. 177milkstreet.com/ap
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Blueberries bring out the sweetness of tahini | way of life
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