This is a week that began and will end in pink. Beginning with the deep pink and red tones of the ratatouille on Monday to the "mystery" picture Wednesday and up through pictures of the sunrise and sunset, we have been talking about pinkness.
Yesterday was no exception and led me into more pink tones today. About midnight, I realized it was National Dessert Day...just in the nick of time. Then, I got a phone call.
My brother and sister-in-law are "dropping in" tomorrow! I am so excited...tickled pink actually. I haven't seen them since Dad's memorial service. They live in Canada and have been traveling across the U.S. for the past 6 weeks. I spoke to my brother a couple of days ago, too, and he said this has been the "trip of a lifetime".
As he would tell you himself, he is a cancer survivor. A double one. The same day our dad was diagnosed with lung cancer, Rick was diagnosed with two of his own...while on another trip 'cross country. Brutal. And so, this trip, for him I suppose, is like a victory lap. He is two years out. And, I plan to do what I can, while he is here for those few short hours, to help him stay on his road to recovery.
Combining yesterday and today's post, this recipe caught my eye...it's made from apples and it is pink. However, I am making a few tweaks in the recipe. For Rick and any other cancer survivor, from what I have learned this summer, I am serving no dairy....not a drop, slice or scoop. Not on my watch. Too much evidence that dairy fans the flames of too many cancers. For this dessert, there are delicious non-dairy ice creams that will do the a la mode trick. I especially love those made with coconut milk and plan on double dipping those for him.
Here is the dessert I am serving...
Plum and Apple Crisp
3 3/4 pounds apples, peeled and thinly sliced (apples need to be organic)
2 tablespoons lemon juice
1 pound Italian or other plums, each cut in eighths
1 teaspoon vanilla
1/3 cup unbleached or gluten-free flour
1 cup sugar
2 teaspoons cinnamon
1/4 teaspoon ground cardamom
1 1/2 cups unbleached or gluten-free flour
1/2 teaspoon sea salt
1 1/2 sticks butter, cut into bits (organic preferred) or non-dairy butter substitute
1 cup brown sugar
2 cups oats
1 1/2 cups pecans, chopped
Preheat oven to 375 degrees. Coat a 9-by-12-inch baking dish with butter. Combine apples and lemon juice; toss thoroughly. Add the plums, vanilla, flour, sugar, cinnamon and cardamom; toss and transfer to the prepared baking dish.
In a large bowl, combine flour, salt, butter and brown sugar, working the mixture with a pastry fork, two butter knives or your fingertips until it forms into coarse crumbs. Add in the oats and pecans and combine thoroughly. Sprinkle the mixture evenly over the apples and place the crisp in the center of the oven until the edges bubble up and the apples are tender when stuck with a fork, about 55 minutes. Let cool slightly before cutting. Makes 16 servings. Good idea to halve this unless you are taking it to a weekend get-together! I am going to make the whole recipe and serve some as dessert and some with breakfast on Sunday.
Sunset Skies for Pink Week
He loves spicy foods and so I will share another dish I am making for him in Monday's post. Have a great weekend!