The Wedge and ’21’ Traditional Bloody Mary – The Unofficial Mad Men Cookbook Review and Giveaway #PartyLikeAMadMan

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

You ever get introduced to something and it turns you on to something else and starts a frenzy? I’ve been partying it up Mad Men style. With my Unofficial Mad Men Cookbook to toast the final season of the Mad Men series.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

And of course I started watching the show. And of course I paid attention to every bit of food and cocktails served up in the show that is showcased on all the glossy pages of this wonderful cookbook.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Talk about flashing back to my childhoold of reading my grandmother’s cookebooks! I love this book! Of course, it has more that just food of the 1960’s, like Deviled Eggs, Potatoes au Gratin, and Pineapple Upside Down Cake. It is full of classic and creatively twisted cocktails from the bars of Manhattan, New York.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

One drink that stood out to me is the classic ’21’ Traditional Bloody Mary. It’s so simple, yet was frequently ordered by the businessmen of Manhattan. In fact, some would say the Bloody Mary is a traditional hang over drink, no? Probably because of the rich vitamin C in the tomato juice and the spice of the tobacco and black pepper.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Another favorite of mine is The Wedge. Wedge salads have been making a comeback lately, and why not. They were extremely popular as early as the 1910’s, as iceberg lettuce was “named for its ability to remain fresh when shipped long distances packed on ice”. I almost made the Avocado and Crab Mimosas, as those sounded extremely wonderful and were beautifully pictured in the cookbook. But seriously, the crisp classic iceberg was calling my name! As was the creamy blue cheese that …

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I Want My Mommy Casserole – Cookbook Review #ZPocWinter – GIVEAWAY

I Want My Mommy Casserole | Famished Fish, Finicky Shark

My family and I just spent this past weekend on a mini camping trip. I love it. We have an adorable pop-up camper that we could practically live in. It was the first time we took our new baby as we hadn’t been in over a year, since I was pregnant. 

As I lay there cuddling with my baby and my husband, my boys sleeping on the opposite end, I listened to the coyotes howling. They freaked me out so bad the last time I had to listen to music on headphones to drown them out.
However this time it seemed almost peaceful. I felt safe.
I Want My Mommy Casserole | Famished Fish, Finicky Shark
But…what if those coyotes were zombies and we were in the middle of a zombie apocalypse??? I think I’d be praying my adorable pop-up camper was a bullet proof, tip proof, mega safe house on wheels!
I wonder if this went though Lauren Wilson’s head as she wrote her cookbook The Art of Eating Through the Zombie Apocolypse. I’ve been asked by BenBellaBooks to do another review for one of their up and coming authors. I was honored!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo Image provided by BenBellaBooks

I asked Lauren a few questions, because as I flipped through her uniquely creative recipes and ideas, I couldn’t help but wonder how she came up with the idea! Check it out:
What inspired you to write this book?
“Actually, the idea for the book came from my best friend Paul. We were just hanging out one day when he said, “Hey you’re a zombie nerd. And you’re a food nerd. You should write a cookbook for the zombie apocalypse!” I loved the idea an sat on it for a couple of years before starting to work seriously on it. So the was his but I brought it to life, or unlife, as it were.”
This seems like a great cookbook to take camping. Do you enjoy camping?
“I am not an avid camper, but ended up taking a few camping trips to practice the skills outlined in the book. I love the outdoors and nature so writing the book was a great way to into camping.”
Where do you get your meal inspiration from?
For the book specifically? I imagined various scenarios one might find themselves in during a zombie apocalypse-bugging and being holed up in your home, living in an army-run survival camp, roaming the wasteland or trying to make a go of it out in the wild, for example. Then I imagined what food sources would be available in each scenario and went from there. There were so many recipe ideas that didn’t pan out in the testing phase or had to be cut for length. The whole process of writing and testing the recipes was a lot of fun!
I Want My Mommy Casserole | Famished Fish, Finicky Shark
I chose the recipe “I Want My Mommy Casserole” because
  • I love casseroles
  • I  love comfort food
  • Mommies mean comfort!

And the egg noodles and cream soup help too.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

I sprinkled on a bit of parmesan cheese from a pizza parlor packet, because I know I could find those lying around in a apocalypse right???

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Lauren says you can use any noodle or even rice, tuna or chicken and any cream soup you want really. Even broccoli instead of peas! That’s versatility for ya! Cuz I mean, if I’m stuck in a zombie apocalypse, definitely not going to be checking off my grocery list! I used chicken, because my kids are not huge tuna fans. I love it! And I did add some marsala wine as recommended.
For a little fun, I even did a zombie apocalypse quiz to see how long I’d last. I got 376 days! Just about a year—not bad!
I Want My Mommy Casserole | Famished Fish, Finicky Shark

Photo image from The Art of Eating Through the Zombie Apocalyspe – I Want My Mommy Casserole

This is a direct excerpt from the cookbook The Art of Eating through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide by Lauren Wilson.

“I Want My Mommy CasseroleYields: 2–3 Hungry Survivor servings, 4 Regular Joe servings

This is a zpoc spin on an already nearly completely shelf-stable meal, one that is classic American comfort food spanning decades and generations. It is what some might call “junky,” but in the event of a zombie apocalypse, a hot pile of creamy, salty, fatty goodness topped with crunchy potato chips is A-OK in my book. Go ahead and make it as junky as possible, knowing full well that this meal could potentially be your last. You only live once, right? Oh, wait.

This is also a recipe that is primo for substitutions: No egg noodle? No problem. Use macaroni or rice. No potato chips? Use crackers or Goldfish or even Bugging-In Breadcrumbs (page 94). No tuna? Use canned chicken. No peas? How about green beans, potatoes, or asparagus? And virtually any other creamed soup will work in place of mushroom—except for say, maybe, cream of shrimp (yeah, that’s a thing).

This recipe is safe–house friendly and can easily be adapted to use freeze-dried vegetables and shredded cheese, (Believe it or not, freeze-dried shredded cheese isn’t totally gross—read on to Cooking in the Well- Stocked Safe House, page 203, for more!)

Requires:

Chef’s or survival knife and cutting board

1 large pot
1 small sauté pan
1 wooden spoon
1 colander
1 large mixing bowl
1 can opener
1 fork or multi-tool
1 small bowl
1 Dutch oven or another baking vessel (at least 7″ x 11″)

Heat Source:

Direct, open flame or other Stovetop Hack (page 42), and indirect, Dutch Oven or other Oven Hack (page 44)

Time:

10 minutes prep
30 minutes baking time

Ingredients:

1 small onion, minced
1 x 12-oz. package egg noodles
2 cans tuna, preferably chunk in oil
½ can peas
2 x 14-oz. cans cream of mushroom soup (In this case, Campbell’s really is the best)
1 c. breadcrumbs, preferably panko or crushed natural potato chips
¼ tsp. garlic powder
½ tsp. ground cumin
½ tsp. cayenne pepper
Salt & pepper, to taste

Optional Add-Ins:

½ c. dried mushrooms, reconstituted
2 tbsp. dry sherry

Method:

  1. Preheat the Dutch Oven or other Oven Hack for 400°F baking (see Judging Temperature, page 47) in addition to building a small fire or other Stovetop Hack to boil water. Put a large pot of potable water on to boil. In the meantime, in a small pan sauté the minced onion over medium-high heat until soft and browned.
  2. Once the water has come to a rolling boil, cook the egg noodles for half the recommended time on the package. If using dried mushrooms, remove some cooking water from the pot to reconstitute them. Drain, then add the noodles to a large mixing bowl, set aside for now.
  3. Drain the tuna if it’s packed in water; otherwise, drain the oil off onto the breadcrumbs, then break the tuna up lightly with a fork or multi-tool and add it to the noodles. Add the peas, sautéed onion, mushroom soup, reconstituted dried mushrooms (if using), and dry sherry (if using) to the mixing bowl and toss well. Taste and season with salt (if needed) and pepper. Set aside.
  4. In a small bowl, add the breadcrumbs, reserved tuna oil (or the equivalent of another oil, like olive oil), garlic powder, cumin, cayenne, and salt and pepper (to taste). Mix until the breadcrumbs are evenly coated.
  5. Carefully remove the lid of the preheated Dutch oven and add a light layer of oil using a paper towel or another clean cloth. Transfer the mixed noodles to the Dutch oven or, if using another Oven Hack, to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the noodles.
  6. Bake covered for about 25 minutes, until hot and bubbling.
  7. Let cool for about 5 minutes before eating. Take a deep breath and allow nostalgic memories of your mom (before she tried to tuck into your abdomen) perk you up while tucking in yourself.

Egg Noodle Substitution: You can also use 16 ounces of macaroni or other small pasta or 1½ cups cooked rice plus additional ½ cup of liquid in place of egg noodles.on.”

 I Want My Mommy Casserole | Famished Fish, Finicky Shark

I Want My Mommy Casserole

Gather ingredients.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Cook up some veggies. And add the meat of choice.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Stir in the seasonings, wine and soup. And add it to a greased dish.

I Want My Mommy Casserole | Famished Fish, Finicky Shark

Sprinkle on the greasy breadcrumbs and bake!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

And serve!

I Want My Mommy Casserole | Famished Fish, Finicky Shark

This book is truly handy for a survival guide, if you decide you need something to pack when hiking, camping, or running from zombies. You will find all of that AND a variety of cool recipes, like Overnight of the Living Dead French Toast and Zombie Nownies. Tweet #ZPocWinter for more recipes from the bloggers behind the madness.

This post was sponsored by Ben Bella Books. I received a free cookbook by the sponsor for participating in #ZPocWinter. No additional compensation was received by me. All opinions, text, and images, are my own, unless otherwise noted. *This post contains affiliate links.

DON’T FORGET TO ENTER THE GIVEAWAY for your very own copy of this unique and inspiring cookbook!

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The Pioneer Woman Cooks: A Year of Holidays-Baked Beans

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

If someone was to tell you they made a big batch of baked beans in the morning before work would you think they were crazy?!

I did just that one morning! But after tasting these beans from The Pioneer Woman Cooks: A Year of Holidays and seeing how simple it was to put these together, I didn’t think I was crazy. It was genius!

These beans are so simple to make and so delicious, full of tender bell peppers and bursting with BBQ pizazz, they taste like you’ve spent hours in the kitchen making them.

And oh, the beautiful bacon strips on top…

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

I think we should all be crazy and make these before work!

And enter this GIVEAWAY for The Pioneer Woman Cooks: A Year of Holidays too yes!?!

Ingredients:
12 slices bacon, divided
1 large onion, diced
4 bell peppers, diced
4 28 oz can pork and beans, drained
1/2 cup BBQ sauce
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 tsp red pepper flakes
2 Tb yellow mustard

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Add  the bell  peppers and cook a bit more.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Stir in the pork and beans. (I didn’t drain mine.)

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring to a simmer then add the remaining ingredients.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bring back to a simmer, then transfer to a large baking dish.

Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

Bake, uncovered at 325F for 2 hours.

Cool before serving.

Pioneer Woman Baked Beans | Famished Fish, Finicky Shark

And please don’t forget to enter! 🙂

Baked Beans

Prep Time: 10 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 30 minutes

Number of servings: 24

Per Serving 414 calories

Fat 24 g

Carbs 20 g

Protein 30 g

24


Baked Beans

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 12 slices bacon, divided
  • 1 large onion, diced
  • 4 bell peppers, diced
  • 4 28 oz can pork and beans, drained
  • 1/2 cup BBQ sauce
  • 1 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 tsp red pepper flakes
  • 2 Tb yellow mustard

Instructions

  1. Begin by dicing 6 pieces of the bacon and sautéing them in a large dutch oven over medium heat with the onions, cooking until the onions are translucent.
  2. Add the bell peppers and cook 4 minutes more.
  3. Stir in the pork and beans. Drained or undrained.
  4. Bring to a simmer then add the remaining ingredients.
  5. Bring back to a simmer for about 5 minutes, then transfer to a large baking dish.
  6. Arrange remaining 6 bacon slices on top of the beans and cover with saran wrap. Refrigerate until ready to bake.
  7. Bake, uncovered at 325F for 2 hours.
  8. Cool before serving.

 

 

The Pioneer Woman Cooks: A Year of Holidays-Southwestern Potato Skins

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

I could kick myself. I mean, come on, I know how to read recipes, I’m a recipeholic (hey, it could be a word)! But man if I would have only did that last step on these heavenly Southwestern Potato Skins

Don’t get me wrong, these were so kick-in-the-pants delicious! But I kinda forgot to bake them one last time AFTER scooping out the potato pulp. It gives them that nice golden crisp, ya know.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But hey, I’m not perfect, and I still wanted to share these fantabulous Southwestern Potato Skins with you. They are so colorful and impossible to resist, even when I screw up.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

But when you make them, promise me you’ll include that one last step 😉

Oh, and make sure you enter this GIVEAWAY to find more recipes like these from our Cookbook Review of The Pioneer Woman Cooks: A Year of Holidays.

Southwestern Potato Skins

Ingredients:
8 small russet potatoes, scrubbed clean
4 Tb canola oil
salt to taste
2 Tb butter, melted
1 14 oz can black beans, rinsed and drained
4 roma tomatoes, diced
2 ears corn, roasted and kernels cut off cob
4 avocados, diced
2 green onions, diced
1/4 cup ranch dressing

Directions:
Preheat oven to 400F.

Brush the potatoes with the canola oil to make them shine.

Sprinkle them generously salt.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.

Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle.

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Slice them in half lengthwise and scoop out the potato pulp, leaving a nice potato basket for fillings.

Now don’t skip this step like my goofy self (or maybe just my time consumed mom head) did. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.

And now…we fill the potatoes!

Divide the rinsed and drained black beans, roasted corn kernels cut off the cob (I just roasted my corn in the oven with the potatoes), diced roma tomatoes, dice avocados and sliced green onions among the potato skins. Now I decided to use cilantro instead of green onions, because it just sounded so refreshing that day!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Drizzle evenly with ranch dressing and serve!

Pioneer Woman Southwestern Potato Skins | Famished Fish, Finicky Shark

Yummy!!!

Oh yea, one more time…ENTER THAT GIVEAWAY! The Pioneer Woman Cooks: A Year of Holidays

Southwestern Potato Skins

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 16

Per Serving 505 calories

Fat 29 g

Carbs 56 g

Protein 11 g

8


Southwestern Potato Skins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 small russet potatoes, scrubbed clean
  • 4 Tb canola oil
  • salt to taste
  • 2 Tb butter, melted
  • 1 14 oz can black beans, rinsed and drained
  • 4 roma tomatoes, diced
  • 2 ears corn, roasted and kernels cut off cob
  • 4 avocados, diced
  • 2 green onions, diced
  • 1/4 cup ranch dressing

Instructions

  1. Brush the potatoes with the canola oil. Sprinkle them generously salt.
  2. Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.
  3. Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle. Slice them in half lengthwise and scoop out the potato pulp, leaving a potato basket for fillings.
  4. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.
  5. Divide the rinsed and drained black beans, roasted corn kernels cut off the cob, diced roma tomatoes, dice avocados and sliced green onions among the potato skins.
  6. Drizzle evenly with ranch dressing and serve.

 

The Pioneer Woman Cooks: A Year of Holidays – Cookbook Review and Giveaway

The Pioneer Woman Cooks: A Year of Holidays - Cookbook Review and Giveaway | Famished Fish, Finicky Shark

Cookbooks: I love them! (Remember me, age 5 and reading cookbooks?) Cookbook reviewing—even better!

I love the ones laden with food photos and quirkiness. I love the ones that are so vibrant you can literally taste the food off the pages!

I love The Pioneer Woman Cooks: A Year of Holidays. If you have anything holding you back from following a good recipe, like the lack of being able to follow a recipe, then The Pioneer Woman is for you! I mean, she turned her blogs into cookbooks. And she leaves out NOTHING from her recipes. You need step-by-step instructions, then she’s your gal!

Southern comfort with homemade goodness in easy full color instructions will have you turning each page for more.

From delicious brunch time favorites… (Recipe found here!)

Like savory bagels soaked in a flavorful egg and milk mixture overnight, then smothered with cheeses and chives, that make simple bagels and cream cheese seem like Kindergarten food.

Pioneer Woman-Bagel and Cream Cheese Baked French Toast | Famished Fish, Finicky Shark

 

To colorful party friendly appetizers… (Recipe found here!)

Like crispy oven baked potatoes topped with colorful Southwestern flair.

Pioneer Woman-Southwestern Potato Skins | Famished Fish, Finicky Shark

 

To savory family favorite side dishes… (Recipe found here!)

Like slowly cooked pink beans packed with sweet onions and peppers and salty bacon.

Pioneer Woman-Baked Beans | Famished Fish, Finicky Shark

 

The Pioneer Woman cooks it all.

Enter our Giveaway below to get a chance to cook your own from The Pioneer Woman, and visit my fellow bloggers recipes for more from The Pioneer Woman!

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Home Made Summer-The Spicy-Spice Rubbed Tri Tip

Spice Rubbed Tri Tip | Famished Fish, Finicky Shark

It’s been said that beef tri tip is a West Coast thing. If that’s the case then I’m so sorry! Tri tip is one of my all time favorite cuts of beef, but hey if you can’t find tri tip in your neck of the woods, then by all means, get some sirloin, or beef ribs. Whatever your fancy, Joris’s Spicy Rub from Home Made Summer Cookbook Review and Giveaway has got to be a must try in your kitchen.

This unique spicy rub will last a few summer meals in your spice jar and is super easy to make. Flavors of lemon zest, Chinese five-spice, fresh ground chiles, garlic and sweet cardamom give this rub an extra appeal. And the turmeric adds beautiful color. (Hey, did you think beef was always yellow?)

Joris’s Spicy Rub

Ingredients:
2 Tb Chinese five-spice powder
1 Tb garlic powder
1-2 dried cayenne chiles, ground
finely grated zest of 1 1/2 lemons
1 Tb turmeric
1 Tb cardamom
1/2-1 Tb salt
1/2 Tb pepper

Spiced Rub on TriTip | Famished Fish, Finicky Shark

Mix all the rub ingredients together and store in an airtight spice jar in the pantry.

Spiced Rub on TriTip | Famished Fish, Finicky Shark

When you are ready to cook, rub down your meat of choice-even chicken-with the beautiful rub, wrap the meat in plastic wrap for a few hours and let the rub do the rest.

You don’t need any oil for this rub, hence the DRY rub. The fats in the meat will do their job and let those spices get to work on the grill or under the broiler.

When you are ready to grill, unwrap the meat and place it on a greased grill and cook the meat by pound according to the cooking guidelines of your meat.

Spiced Rub on TriTip | Famished Fish, Finicky Shark

My tri tip took about 45 minutes on medium low on my indoor grill with plenty of flipping and flopping. 😉

And of course, zucchini had to join the party!

Spiced Rub on TriTip | Famished Fish, Finicky Shark

Bon appetite!

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Home Made Summer-The Sweet-Strawberry Peach Tart

Strawberry Peach Tart | Famished Fish, Finicky Shark

This was my perfect breakfast. If I could make this every week, I would do just that.

The perfect buttery flaky crust and the just sweet enough fruity filling with the slightest amount of tart, is the way I would describe this Strawberry Peach Tart from Home Made Summer Cookbook Review and Giveaway.

This tart will be in my book indefinitely! I especially like that I can use just about any fruit in my kitchen, fruit bowl, or freezer! Yep, I used frozen fruit here and it was delicious. Fresh frozen sliced peaches and whole strawberries were my fruit of choice for this tart. After the fruit has been doused with sugar, it is ready to go into the freshly rolled tart crust.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Strawberry Peach Tart

Ingredients:
1 1/2 cups flour
pinch salt
1 Tb sugar
9 Tb cold butter, cut into chunks
3 Tb ice water

Filling:
4 cups fresh (or frozen) fruit
pinch salt
4 Tb sugar

First make the dough.

Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.

Then make the fruit.

Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Preheat the oven to 400F.

On a floured board, roll the chilled dough into a rough 12 inch circle.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Bake for about 35 minutes, until the crust is golden brown.

Strawberry Peach Tart | Famished Fish, Finicky Shark

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Strawberry Peach Tart | Famished Fish, Finicky Shark

Oh so good! Makes 8 beautiful slices.

Adapted from Home Made Summer by Yvette van Boven

Don’t forget to enter the Giveaway!

Strawberry Peach Tart

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 8

Per Serving 257 calories

Fat 13 g

Carbs 32 g

Protein 3 g

8


Strawberry Peach Tart

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Crust

  • 1 1/2 cups flour
  • pinch salt
  • 1 Tb sugar
  • 9 Tb cold butter, cut into chunks
  • 3 Tb ice water
  • For the Filling

  • 4 cups fresh (or frozen) fruit
  • pinch salt
  • 4 Tb sugar

Instructions

  1. First make the dough. Combine the flour, salt and sugar in a food processor and pulse. Add the cold butter and pulse until the consistency of cold peas.
  2. Add the ice water and pulse until a tight dough forms. Wrap it in plastic wrap and place in the refrigerator for 30 minutes.
  3. Then make the fruit. Sprinkle freshly sliced peaches, whole frozen strawberries, blueberries, apples or whatever you like, with the salt and sugar. Stir and set aside for 30 minutes.
  4. Preheat the oven to 400F.
  5. On a floured board, roll the chilled dough into a rough 12 inch circle.
  6. Transfer the dough carefully to parchment paper or a silicone baking mat on a baking sheet.
  7. Arrange the fruit in the center of the dough, leaving 1 1/2-2 inches around.
  8. Carefully fold the extra crust edge over the fruit, pinching any dough together that cracks. Don’t worry if it looks imperfect, it looks better that way.
  9. Bake for about 35 minutes, until the crust is golden brown.

Notes

The tart tastes best warm and fresh out of the oven. Sprinkle generously with powdered sugar or dollop with fresh whipped cream.

Home Made Summer-Hearty, Sweet, & Spicy-Cookbook Review and Giveaway

Home Made Summer Giveaway | Famished Fish, Finicky Shark

Photo edit by Jennifer Tammy

It’s a Home Made Summer. When I think of Summer, I do think of home made foods. Home made salads and pastries bursting with fresh fruits and vegetables. Fresh meats rubbed down with fresh herbs and spices. Food that makes your taste buds sing.

That is exactly what Home Made Summer by Yvette van Boven is all about-fresh creations that are HOME MADE.

I had fun reviewing Yvette’s unique cookbook and browsing through so many recipe options.

 

I settled on something Hearty…

The Hearty Zucchini Cake with Lemon Icing was bursting with nuts and fruits and vitamin packed zucchini, the cake itself dense and hearty. The lemon icing was the kicker-it offered the perfect amount of zing and sweetness and tied right into the cake. I really could eat this all day! (Recipe found here!)

Hearty Zucchini Cake | Famished Fish, Finicky Shark

 

I settled on something Sweet…

The Strawberry Peach Tart, which could be made with just about any fruit, was so close to perfection I wondered why I shouldn’t make this every week. I must have devoured 3 slices with my coffee the morning I made it. The crust was especially flaky and buttery and melted in my mouth and the fruit was just tart enough with the perfect amount of sweetness. Some fresh whipped cream on top finished it off nicely. (Recipe found here!)

Strawberry Peach Tart | Famished Fish, Finicky Shark

 

I settled on something Spicy…

This unique Spice Rub can be made in advance and rubbed on just about any meat before it hits the grill. I chose Tri Tip for this particular rub, which consisted of Asian spices, fresh herbs, ground chiles and lemon zest. It was pretty good! (Recipe found here!)

Spicy Rubbed TriTip | Famished Fish, Finicky Shark

All of these recipes were delicious and unique in their own ways.

For a chance to try these recipes and more, enter the Rafflecopter giveaway below AND read up on my fellow Bloggers’ posts to try more recipes NOW.

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