Apple Crisp

A couple of weeks ago I had a huge craving for apple crisp, and low and behold, it took me 5 cookbooks to find a recipe! What's up with that? So I'm keeping this goodie here, and sending lil' sis out for ice cream to top it off.

Apple Crisp
From: Heart of the Home

4-5 medium apples, peeled and sliced

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup oats

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 cup softened butter

Preheat oven to 375 degrees.

Butter a small baking pan and place sliced apples in pan.

Mix remaining ingredients and sprinkle over the apples.

Bake 30 minutes or until apples are tender and topping is golden brown.

Serve topped with your favorite ice cream or heavy cream.

Strawberry Summer Cake

As a kid, one of my favorite memories is "helping" my mother make ice cream with the old crank ice cream maker complete with dry ice. I sat on top of the thing and my mom would crank that handle for what seemed like days (to her it probably felt like a month). Strawberry was my favorite flavor of course and O.M.G.- this cake is going to be the death of me. I've already made it once and am waiting for the second one to come out of the oven. Eaten warm with the super sweet berries or late at night cold from the counter- either way your bound to want to go find Deb in NYC and kiss her for sending this recipe along.



Strawberry Summer Cake
From: Smitten Kitchen
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 9-inch springform or cake pan.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.

Gingered Mango Salsa

Looks like it's been a big summer for mangoes. Here's the salsa we used with the pork tenderloin, but it could be easily paired with chicken, shrimp or fish as well, or even finely diced with tortilla chips! I made this for our dinner at the Shore, and Mr. Smith's dad actually used it on his eggs the next morning. Enjoy!

Gingered Mango Salsa
From: Allrecipes.com
1 cup chopped peeled mango
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 tablespoons minced fresh mint
1 tablespoon minced fresh ginger root
1/2 teaspoon olive oil
1/4 teaspoon salt

In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Can also be made a day or two ahead of time.

Mango Salsa

As a thank you for our last project, one of the analysts that I work with gifted me his fruit of the month club (he's a dreamboat). Three perfectly ripe honey mangoes sat on my desk for almost a week. I considered the margarita, the mojito, and even the daiquiri... I stared at them without a clue until I decided to grill pork chops last weekend. Pork chops and applesauce, you have been schooled by pork chops and mango salsa! Consider yourself on notice (Mr. Smith agrees).


Mango Salsa
3 ripe mangoes, peeled and chopped (about 2 cups)
1/2 cucumber, peeled, seeded, and diced
1/2 cup red onion, diced
1/3 cup cilantro, finely chopped
1/2 jalapeno, seeded and diced (add more depending on how much heat you like)
juice of 2 limes

Mix all ingredients in a bowl and refrigerate up to 24 hours. Serve along side grilled meats or with chips as a dip.