BETTY or BROWN BETTY

A betty is a crisp (see below) topped with buttered bread crumbs or bread pieces instead of streusel or another topping. Later recipes also use graham cracker crumbs (see the history of the graham cracker, which postdates the Brown Betty).

In some recipes, sugared and spiced fruit, usually diced apples although any fruit can be used, are placed in alternating layers with the crumbs and baked, covered, to the consistency of bread pudding.

A cherry raspberry cobbler. Photo courtesy USACherries.com.

The dish and name date back to colonial times, but the original “Betty” is lost to history; the brown refers to the brown sugar in the recipe. Here‘s a brown betty photo.

COBBLER

A cobbler is a cooked fruit dish, but the topping is different from other cooked fruits with toppings: It’s crowned with cooked lumps of dough. The dish got its name because the lumps of dough resembled cobblestones. In contrast, a crisp or crumble has a crumb topping.

Although some might see the cobbler as a crustless pie or “spoon pie” (a fruit pie with a filling so juicy it should be eaten with a spoon instead of a fork), it is often classified as a cake. Fruit is baked in a baking dish or casserole, then shortcake batter or biscuit dough is dropped onto the fruit before it goes into the oven.

Today, people tend to call everything a cobbler. But remember: a cobbler has a dropped pastry dough top instead of a crumb top.

CRISP or CRUMBLE

A crisp is a deep-dish fruit dessert made with a crumb or streusel topping and baked. The British term is crumble.

The next three relatives are in the spoon pie category.

GRUNT

A grunt is a spoon pie with biscuit dough on top of stewed fruit (fruit which is steamed, not baked). It’s a stovetop variation of the baked cobbler. Here‘s a photo.

PANDOWDY

A pandowdy is a spoon pie with a rolled top crust that is broken up to allow the juices to come through.

SLUMP

A slump is a spoon pie topped with biscuit dough or pie crust, which can be baked or steamed. It can be made upside down.

Now go bake a cherry cobbler and celebrate National Cherry Cobbler Day!

SEE THE DIFFERENT TYPES OF PASTRY IN OUR PASTRY GLOSSARY.

Tribe Everything includes roasted sesame seeds, minced garlic and onion, poppy seeds and some teeny red bits that may be bell pepper.

The company tested dozens of different seed combinations and roasting types, seeking the perfect mix of smooth and crunchy textures. The result delivers a big pop of flavor; we could only wish for twice as much topping.

So after we had polished off all the topping, we sprinkled more of the same spices from our cabinet on the remaining hummus. It’s a trick we’ll use again and again on plain hummus.

Tribe’s Everything Hummus will be on shelves through August, followed by the next to-be-named Limited Batch flavor.

Hummus Is Hot

Have you noticed the explosion of hummus at the grocer’s? With a steady stream of new consumers coming into the fold and current consumers buying more, hummus is no longer an exotic product. While national household penetration remains relatively low at around 20%, it is high among those seeking healthier ingredients and snacks.

You can use hummus as a dip, a spread, a condiment or a side. With the broad selection of flavored hummus available, it never gets boring. And it couldn’t be easier to take the top off of the container and set it in front of family and guests.

Another way to eliminate calories is to cut the sugar- and fat-laden frosting. Instead, use a few chocolate chips or chopped nuts to add a flourish to the top.

Hmm, this looks like a muffin, you say; and you would be correct. The difference is that cupcakes have a less dense, finer crumb, more sugar and a frosted top.

But it all comes down to marketing: Call them cupcakes and your family will be just as happy to eat them.

This recipe for Black Magic Banana Cupcakes is from Dole, which has many tasty recipes on its website.

Ingredients

 
Preparation

1. PREHEAT oven to 350ºF. Stir together bananas, egg, buttermilk, oil and vanilla in large bowl; set aside.

2. COMBINE sugar, flour, cocoa, baking soda, baking powder and salt in medium bowl; stir into banana mixture. Stir just until moistened.

3. LINE 12 muffin cups with paper liners. Lightly coat with vegetable spray and fill two-thirds full with batter.

4. BAKE 25 minutes or until toothpick inserted comes out clean. Halfway through baking, sprinkle chocolate chips or nuts on the top.
 
CUPCAKE HISTORY

Cupcakes originated in the U.S. in the 19th century. The name is derived from the teacup: Before the advent of muffin tins, cupcakes were often baked in individual tea cups (as well as ramekins).

Cupcakes became popular because they baked more quickly than cakes. Equally as important, before the advent of the modern oven in the 20th century, a long-baking item like a cake could burn easily.

Muffin tins became popular by the beginning of the 20th century, and provided an easier baking receptacle. Paper and foil liners were created for easier removal of the cupcakes from the pan.
  

A “NEW” ANCIENT GRAIN

Watch out, quinoa: There’s a new grain in town. Although it’s only new to America; freekeh dates to about 2300 B.C.E.

As the story goes, freekeh was created by accident when a Middle Eastern village was attacked. The hostiles set the fields of young green wheat blaze.

After the enemy departed, since food was hard to come by, the villagers rubbed off the burned chaff, cooked the immature kernels and discovered that the grain had a smoky aroma and a nutty taste. A cross between brown rice and barley, freekeh became popular in the cuisines of Egypt, Jordan, Lebanon and Syria.

Freeheh has great nutrition and great versatility. You can use it in place of rice or any other grain, even down to making freeheh empanadas, jambalaya, paella, tacos, and even freekeh sushi.

Freekeh Foods makes three freekeh varieties, original and first flavored freekeh we’ve seen, rosemary sage freekeh and tamari freekeh.

There’s a new—albeit ancient—grain in town:
freekeh. Photo courtesy Freekeh Foods.

If you’re always on the prowl for the new and delicious, get your freak on with freekeh. Read the full review.

READY TO SNACK?

Our Top Pick from last week was a gift suggestion: a snack-box-of-the-month club. We’ve encountered two companies that have entered this space, both serving up artisan snacks that are a delight to discover.

Each month the recipient receives an assortment of all natural, typically good-for-you snack foods. The choices come from a broad selection of fruit bars, veggie chips, teas, cookies, candies, peanut butter and jam, nut and seed mixes and other yummies.

Love With Food combines “great food for a great cause,” donating one meal to a food bank for each snack box sold.

Boxtera aims for a high percentage of organic-certified products, and strives to include products that are gluten free.

Both are wonderful gifts, as well as self-treats. Read the full review.

Many of these were small, artisanal brands and more pricey than supermarket ketchup. But one of the top winners, Muir Glen, is widely available (at most stores that sell natural and organic foods; we get it at Whole Foods), one of the least expensive and is both organic and kosher.

But how about making ketchup at home, just as you make salad dressing. It’s just as easy. There are five basic ingredients: tomato paste and purée, vinegar, sweetener, and seasonings.

It’s fun to make ketchup. You can cut back on salt, avoid high fructose corn syrup and reduce the sweeteners in general, while adding favorite spices.

> The recipe is below.

> The history of ketchup.
 
 
But first:
 
 
WHAT’S IN COMMERCIAL KETCHUP?

Heinz Ketchup contains tomato concentrate, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavors.

The ingredients are pretty much the same for Hunt’s Ketchup: tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, onion powder, garlic powder, and natural flavors.

Del Monte Ketchup uses regular con syrup instead of HFCS. Otherwise, the list looks familiar: tomato concentrate, corn syrup, distilled vinegar, salt, natural flavorings, onion powder, spice, and garlic powder.

These ketchups tend to deliver sweetness first, then tomato flavor, and not much else. You can greatly improve the flavor of homemade ketchup by using:

 
Preparation

1. PURÉE tomatoes and liquid until smooth.

2. COOK onion in olive oil over moderate heat, stirring until softened (about 8 minutes). Add puréed tomatoes, tomato paste, brown sugar, vinegar, salt, and other seasonings.

3. SIMMER, uncovered, stirring occasionally, until very thick, about 1 hour. Stir more frequently toward the end of cooking to prevent scorching.

4. PURÉE ketchup in 2 batches until smooth. Chill, covered, for at least 2 hours for flavors to develop. Adjust seasonings.

Continue to work on the recipe, switching the proportions of vinegar, sweetener, and spices, until you define your signature recipe. Then, don’t give it out: It’s your secret.

[1] Homemade ketchup (photo © Danielle Walker | Meals Made Simple).

[2] Homemade ketchup is a worthy match for a top-quality hot dog (photo of Fearless Franks © Niman Ranch).

[3] Your burger will taste better with homemade ketchup (photo of chicken cheeseburger © Sunbasket).

[4] Serve waffle fries with your homemade ketchup (photo © Idaho Potato Commission).

*If you are using a different sweetener, the proportions may be different. Add a smaller amount and adjust to taste.

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