Recipe: Raspberry Crumble Bars

Raspberry Crumble Bars


With the warm and fuzzy feelings of Valentine’s Day still in my system, I found myself craving something pretty to look at and sweet to eat, and these raspberry crumble bars from my pal Gastronomy Blog totally fit the bill. This relatively simple recipe turned out smashingly, yielding a perfectly crumbly, buttery crust and deliciously tart filling. Between home and my office, we’re burning through them pretty quickly. Here’s the recipe:

For the crust and crumb:

* 1 1/2 cups all-purpose flour
* 1 cup firmly packed dark brown sugar
* 1 1/4 cups rolled oats
* 3/4 teaspoon salt
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

* 1/4 cup firmly packed dark brown sugar
* 1 tablespoon grated lemon zest
* 1/2 teaspoon cinnamon
* 2 tablespoons all-purpose flour
* 1 pound raspberries (fresh or frozen)
* 1/4 cup fresh-squeezed lemon juice
* 2 tablespoons unsalted butter, melted and cooled

*Makes 24 bars

1) Make the crust and crumb

Raspberry Crumble Bars


Pre-heat oven to 350° F. Butter the bottom and sides of a 9-by-13 inch glass/Pyrex or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on the ends (This will make it easier to remove the bars from the pan once they are baked). Butter the parchment.

Raspberry Crumble Bars


Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

I was feeling too lazy to bust out the food processor and, as you can see, opted to use my blender. The blender, however, was decidedly too weak for the task and ending up slowing me down a good deal. If you have a food processor, let me be a cautionary tale– use it! 

Raspberry Crumble Bars

Raspberry Crumble Bars

Reserve 1 cup of the mixture and set aside. Don’t forget this important step!

Pour the rest of the mixture into the prepared pan and use your hands, a measuring cup or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.


2) Make the raspberry filling

Raspberry Crumble Bars

Raspberry Crumble Bars

Raspberry Crumble Bars

In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter, and toss gently until the raspberries are evenly coated.


3) Assemble and bake the bars

Raspberry Crumble Bars

Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.


Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
4) Enjoy!

Dressing Up Your Dresser

Over the winter holidays, I channel-surfed my way to my newest obsession: HGTV. The combination of house porn (see: “House Hunters International“) and DIY inspiration (I’m in love with “The Property Brothers“) invigorated my inner wannabe interior designer, and I haven’t stopped brainstorming new projects since. Once the decor itch strikes, it can never be fully scratched…

One day recently, my dresser top struck me as boring and naked-looking, and I decided that a tray would add nicely to both the design and function of the space. It needed to happen. Immediately. (Seriously, once I decide to tackle something design-related, I obsess over it until it’s done.) After I posted pictures of the finished look, a lot of family and friends asked me questions about it, so I thought I’d share the project here.

Dresser: Before

Dresser Top Before: Blah

Clear Tray

1) Find your tray: Step one is finding a tray that suits your style and the space. A painted, mirrored or lacquer tray (like this West Elm one in my living room) could be a great option, but I knew I wanted a clear one. Trendy lucite trays sell for an upwards of $60 online and sourcing a more budget-friendly version proved far tricker than I’d anticipated. After a day-long search of home goods stores, craft stores and even office supply stores, I was tray-less and frustrated. The next day, however, The Container Store came to my rescue with this acrylic 12×8 tray, which totally fit the bill (but did need to be special ordered for me).

Jewelry Holders

2) Find containers for odds and ends: Smaller trays allow you to neatly organize jewelry or any other odds and ends. These two ceramic trays from West Elm are actually bathroom accessories, but I thought they’d make perfect jewelry holders.

Vintage Teacup

The piece that really tied this project together for me was this lovely vintage teacup that I found at an antique shop.

3) Gather other miscellaneous items to round out the tray: Once I had sourced all of the new items, I gathered a few bottles of perfume, a candle, and my most frequently worn jewelry. Depending on the size of the tray, you can also toss in items like sunglasses or larger decorative pieces.

4) Style the tray: Organize everything in the tray and play around with it until you find an arrangement you like.

Dresser: After

Dresser Top After: Ta-Da!

Dressed Dresser

Dressed Dresser Close-Up

Dressed Dresser

This inexpensive and (relatively) easy project makes a great visual impact and transformed my dresser top into a chic and colorful space. You could also do the same to your nightstand or a table in a sitting area. Have fun!

Achoo! So You’re Sick– Now What?

There’s nothing more frustrating than being sick. We all know what we’re supposed to do to stay healthy: drinks lots of water, sleep 7-8 hours a night, wash your hands regularly, exercise 4-5 times per week to improve circulation, etc. All good tips, but none of them help you when you’re in the throes of a violent, hacking cough, uncontrollable sneezing, a fever and/or body aches that your co-worker or roommate passed onto you this gross, seemingly never-ending cold & flu season. You need to know what to do right now.

As someone with a generally wonky immune system who’s gotten sick every month for the last six months, I know a thing or two about being ill. Colds, bronchitis, head colds– it feels like I’ve had them all. I’m on a new regimen that seems to be warding off any further illness (*knock on wood*) but, in the mean time, here’s what I’ve learned works to get me back up and running.

Take This:

Vitamins

Vitamins: These vitamins are all now part of my daily routine, but, if they’re not part of yours, you should certainly consider popping them when you’re under the weather.

*Vitamin C: The water-soluble Vitamin C and the antioxidants it contains assist in the maintenance of bones, muscle and blood vessels. Although studies on the effects of vitamin C once you’re already sick have yielded conflicting results, it nevertheless contains antioxidants that your body needs to perform reparative functions. Can’t hurt!

*Vitamin B-Complex: Vitamin-B Complex covers the rest of the known essential water-soluble vitamins. While I take this for its preventative properties (it’s known to aid issues with anxiety and low energy/fatigue), it may also stimulate the immune system.

*Zinc Supplement: Zinc deficiency impairs immune function, so this is another great supplement to take as preventative care. In addition, zinc may reduce the severity and duration of cold symptoms (which is why it’s often found in over-the-counter treatments such as Cold Eeze).

*Echinacea: Echinacea increases the number of white blood cells and boosts the immune system. The jury is still out on whether or not it actually shortens the duration of colds, but, again, can’t hurt!

Immunity Shots

*An immunity booster: “Immunity boosters” such as this spray are chock full of things your body needs when you’re fighting a cold. I start taking this as soon as I feel something coming on and continue throughout my cold if I end up actually getting sick.  Disclaimer: It tastes horrible, and I add it to orange juice to tone down the taste.

Umcka

*Umcka ColdCare: My discovery of the homeopathic Umcka was quite the gamechanger, and I’ve recommended it to countless friends and family since it helped me recover from bronchitis in half the time my doctor estimated. I was drawn to Umcka because it contains South African Geranium, which has been used as a natural remedy for upper respiratory infections for hundreds of years. What’s more, it tastes great! The cherry flavors tastes more like Dr. Brown’s soda than medicine.

Advil Cold and Sinus

*Advil Cold & Sinus: When I’ve got a raging head cold, Advil Cold & Sinus (or the generic brand, pictured here) is the only medicine strong enough to clear the pressure and fog in my head. This super dose is kept behind the pharmacy counter (and you have to sign your name to promise you’re not going to make meth with it), so be sure you head there to get the good stuff.

Drink This:

*Water: Of course, water is essential when you’re sick. Chug away all day long to keep yourself hydrated and to flush the yucky stuff out of your system.

*Tea: Hot tea is especially great if you’re dealing with a sore throat. Here are a few of my favorites when I’m feeling ill:

Teas

*Organic Throat Coat: The only tea I’ve found that makes my throat feel better for an extended time. Bonus: vitamin C from lemon and a boost from my favorite, echinacea.

*Yogi Cold Season: Another disclaimer: this, like the Immunity Booster, tastes pretty terrible–almost exactly the same, in fact, but I suppose that means it contains the same healthy things. A spoonful of honey will help with your throat AND the taste.

Yogi - Green Tea Triple Echinacea

*Yogi Green Tea Triple Echinacea: Hands down, my favorite tea for when I’m sick. I’ve got boxes of this stockpiled in my cupboards. Antioxidants from the green tea + echinacea make for one healthy, tasty tea. With some sliced lemon and honey, you’re well on your way to recovery.

Amazon Immunity from Earth Bar

*Drinks with ginger: Ginger is believed to have many healing properties and plays a big role in alternative cold remedies. Pictured here is the “Amazon Immunity” smoothie from Earth Bar, which contains pineapple (Vitamin C! Some doctors argue that pineapple juice may be even better for you than OJ when you’re ill), goldenberries, lemon, banana, hemp milk and ginger. A friend recommended it to me, and it’s been a must when I’m sick ever since.

Turmeric Milk

*Turmeric Milk: This is an Ayurvedic remedy for colds and sore throats. A mug of this is warm, soothing and perfect for just before bedtime. The recipe I use can be found here.

Eat This:


*Soups with clear broth: When you’re sick, regular rich foods can be overwhelming for your stomach. Soups with clear broth provide nutrients and calories you need but are easy to keep down. My go-to is matzoh ball soup (it’s called “Jewish penicillin” for a reason!).

*Bland foods: Bland foods like toast, rice and bananas also provide nutrition without overwhelming your tummy. Some of my favorites are more Jewish deli foods: kasha varniskhes (bowtie pasta with buckwheat) and potato knishes.

Sicky Face Feast @ Langer's
Do This:

Nurse Recommendation

*Sleep: When you’re sick, STAY HOME! Seriously, everyone in your office or your classes hates your sneezing. Sleep as much as possible. I know this can be tough with hectic work and school schedules (says the girl who thought she could work through her cold, which turned into bronchitis and nearly pneumonia), but it’s what your body needs. A great thing to do is close the blinds, plop down on the couch, turn on the TV and watch while you’re able to and fall asleep as needed. A loving, attentive nurse and nap buddy like my dog Mona is also highly recommended. While she may not speed up the healing process, she certainly makes me feel a little better.

This cold & flu season has been particularly brutal, so be sure to take all of those annoying preventative steps that your doctor harangues you about. If you’re already sick, however, I hope that these tips help to put you on the road to recovery and that my pain was your gain. Feel better soon!

Eleven Madison Park (NY)

For my birthday last year, my present from my boyfriend was an experience rather than a thing– an unforgettable, edible experience. With a trip to New York planned for just days after my birthday, he suggested that we visit a big ticket restaurant to celebrate, and three little words immediately sprang to mind: Eleven Madison Park. The three Michelin star restaurant of head chef Daniel Humm had long since parked itself at the top of my to-eat list, and so exactly twenty-eight days before our desired date (the restaurant’s reservation policy), he booked us a table for two for lunch.

Eleven Madison Park

When we arrived, we were greeted by name and seated in a corner booth under one of the enormous windows casting beautiful natural light throughout the space. There was even a card on the table with my name on it.

Eleven Madison Park (NYC)

Champagne @ Eleven Madison Park (NY)

Naturally, we started with some bubbles!

Eleven Madison Park (NY)

Our visit to NYC coincided with a heat wave that caused temperatures to reach over 110 degrees. Given the heat and the graduation ceremony for Justin’s brother we were attending afterwards, we chose the now defunct four course menu ($74). Shortly after our visit, Eleven Madison Park converted their dining experience into an extravagant four hour long tasting menu which pays homage to the history of New York ($195). 

Rather than a traditional menu, Eleven Madison Park presents diners with a four by four grid from which you choose one item from each row. When ordering, we were asked to state any preferences whether because of allergies or dislikes. As someone with shall we say “selective tastes” (i.e. kind of picky), I appreciated that this system allowed for the surprise of a tasting menu without any surprises of the unpleasant kind (*cough* fish *cough*).

Savory Black and White Cookies @ Eleven Madison Park (NY)

Savory Black and White Cookies @ Eleven Madison Park (NY)

Our visit gave us a preview of some of the changes to come at Eleven Madison Park– for example, these savory parmesan and black truffle black and white cookies, which arrived as our first amuse bouche.

Tea @ Eleven Madison Park (NY)

The smoked apple celery tea with a thyme bundle was uniquely sweet and savory.

Amuse Bouche @ Eleven Madison Park (NY)

Bacon chive brioche

Amuse Bouche @ Eleven Madison Park (NY)

Crispy panisse with dill yogurt

Amuse Bouche @ Eleven Madison Park (NY)

The curry lollipops with lentils were my favorite amuse. Their cool crunch and creamy interior were delightfully surprising and reminded me of a savory ice cream bar.

Amuse Bouche @ Eleven Madison Park (NY)

Chive oil egg sabayon— Justin’s with sturgeon and mine without.

Bread @ Eleven Madison Park (NY)

The bread with goat’s milk and cow’s milk butter was another pre-meal highlight. We could scarcely stop ourselves from piling the creamy, rich butters on the bread, which was somehow both flaky like a croissant and crunchy like a roll.

Asparagus @ Eleven Madison Park (NY)

Asparagus: Asparagus poached in buttermilk with quail egg

Hamachi @ Eleven Madison Park (NY)

Hamachi: Hamachi with horseradish, pumpernickel crisps and apple sorel vinaigrette

Lobster @ Eleven Madison Park (NY)

Lobster: Lobster poached in meyer lemon with smoked leek and black garlic. 

This vibrant, beautifully composed dish was even more wonderful to eat and remains, hands down, the best lobster I’ve ever had. 

Plantain @ Eleven Madison Park (NY)

Plantain: Plantain with ham, black eyed pea ragout, cilantro and cheese
Lamb @ Eleven Madison Park (NY)

Lamb: Lamb loin with hay, freekeh and artichoke

Pork @ Eleven Madison Park (NY)

Pork: Pork cheek with mint guanciale sauce, spring pea and shaved asparagus
Following our third course, we were treated to a kitchen tour and liquid nitrogen cocktails. During the tour, we learned that, as the restaurant prides itself on giving diners the same quality of experience at lunch and dinner, it has approximately the same number of kitchen staff at both meals. Justin and I marveled at how busy yet quiet the kitchen was.

Kitchen @ Eleven Madison Park (NY)

Liquid Nitrogen Cocktail @ Eleven Madison Park (NY)

Liquid Nitrogen Cocktail @ Eleven Madison Park (NY)

Liquid Nitrogen Cocktail @ Eleven Madison Park (NY)

Liquid nitrogen cocktail
When we returned to our table, it was time for Eleven Madison Park’s tribute to the egg cream, prepared with whole milk infused with cocoa nibs, seltzer and orange oil and syrup.

Tableside Egg Cream @ Eleven Madison Park (NY)

Egg Cream @ Eleven Madison Park (NY)

The sweet, fizzy and refreshing drink signaled the beginning of our dessert courses.

Chevre: Goat cheese cheesecake with raspberry gelee and chamomile sorbet

Chocolate: Dark chocolate with lavender crumble and sorbet

Malt (birthday bonus edition): Malt sorbet with peanut brittle

Traditional black and white cookies bookend the dining experience.

Birthday Chocolates @ Eleven Madison Park (NY)

“Happy Birthday” chocolates

Gift from Eleven Madison Park (NY)

After we wrapped up our meal, a member of the staff walked up to us and handed us a bag, saying, “We heard you were going to an outdoor graduation ceremony later. You’ll need this!” The bag contained coconut water, sunscreen, a spray bottle, Evian water spray, tissues and water balloons– an incredibly considerate gesture which both touched and surprised us. The food alone was enough to make the meal unforgettable, but the quality of the service floored us and solidified the experience as my best meal to date.

Although this post is admittedly overdue, I’ve thought back many times on our meal at Eleven Madison Park and still feel giddy when I remember the remarkable food and attentive, warm, and decidedly unpretentious service. Thank you, Justin, for the fabulous birthday present. I’m a lucky, lucky girl!

Eleven Madison Park
www.elevenmadisonpark.com
11 Madison Avenue
New York, NY 10010

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