I’ve promised you an update on Bread & Wine. Here’s the deal: I’m really, really excited about it. There’s a lot of work still to be done, but I’m really excited about it.
It’s a similar format as Cold Tangerines & Bittersweet, in that it’s a collection of around 40 essays, but it’s pretty different in that it also has 20-something recipes in it—my favorite ones, the ones that I’ve made a million times, the ones that mean something to me, that give you the taste and smell and texture of life around our table.
The book will be out in February 2013, and in addition to the essays and the recipes, there will be thoughts on simple entertaining and a weeknight cooking pantry list. One of the “extras” that I’m most excited about is a 4-week book club/cooking club guide—menus and questions to guide you through the book and the recipes in 4 gatherings. Fun, huh?
Consider this post kind of a sneak peek: this blueberry crisp is the first recipe in the book. South Haven, the Michigan lakeshore town we love, is the blueberry capital of the country, and this weekend, in fact, is the Blueberry Festival. There’s a Blueberry Queen, a blueberry pie-eating contest, all manner of blueberry-related activities.
We’ve been home from South Haven for a week, but I’m still hanging on. I’m making blueberry crisp almost every day. A month at lake meant a month of Golden Brown Bakery doughnuts, Sherman’s ice cream, and my favorite thing: sweet potato fries from the yacht club. Understandably, then, we need a little virtuous eating around our house these days.
So this is a healthy crisp, suitable for breakfast, especially with a scoop of Greek yogurt. It’s vegan, sugar-free, and gluten-free. Most importantly, it’s delicious. Seriously: I can’t stop eating it. If I can’t be at the lake, this is the next best thing…
4 cups blueberries (or any fruit, really)
1 cup old fashioned oats
½ cup pecans
½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)
¼ cup maple syrup
¼ cup olive oil
½ tsp salt
Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.