{"id":326,"date":"2008-05-01T04:52:00","date_gmt":"2008-05-01T08:52:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=326"},"modified":"2008-05-01T04:52:00","modified_gmt":"2008-05-01T08:52:00","slug":"mango-and-berry-crisp","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2008\/05\/01\/mango-and-berry-crisp\/","title":{"rendered":"Mango and Berry Crisp"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBmK7qYG5CI\/AAAAAAAAC1M\/tOOF5lPk2iU\/s1600-h\/IMG_5039.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp3.blogger.com\/_V8CJ9SigOho\/SBmK7qYG5CI\/AAAAAAAAC1M\/tOOF5lPk2iU\/s400\/IMG_5039.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5195336402740896802\" border=\"0\" \/><\/a><\/p>\n<p>I must admit, when I heard of the ingredients to be used for the next Royal Foodie Joust, I was stumped with what to make. Dessert making is not my strong-suit and I have little cooking experience with cardamom. We have a challenge.<\/p>\n<p>To compound my challenge, I noticed some other entries already used up some of my ideas so I felt my neck tightening up. The creative boa was constricting me.<\/p>\n<p>Finally, I found this Mango and Berry Crisp and it contained all the Joust’s three ingredients for May: brown sugar, cardamom and mango.<\/p>\n<p>This is a dessert that’s sweet enough for those looking for that in a dessert yet there’s some tartness from the berries for those who want something fruitier.<\/p>\n<p>This month’s Joust is hosted by Ben of <a href=\"http:\/\/whatscooking.us\/\">What’s Cooking. <\/a>This Mexican culinary dynamo is filling in for hosting duties as the creator of the event, <a href=\"http:\/\/www.leftoverqueen.com\/\">Jenn the Leftover Queen <\/a>is still recovering from a fairty-tale beachside wedding and an exhilarating honeymoon in Jamaica, MON!<a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/i0.wp.com\/bp2.blogger.com\/_V8CJ9SigOho\/SBmK8aYG5DI\/AAAAAAAAC1U\/0k8lozXfxAs\/s1600-h\/IMG_5042.jpg\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/i0.wp.com\/bp2.blogger.com\/_V8CJ9SigOho\/SBmK8aYG5DI\/AAAAAAAAC1U\/0k8lozXfxAs\/s400\/IMG_5042.jpg?w=800&ssl=1\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5195336415625798706\" border=\"0\" \/><\/a><\/p>\n<p>For those quick enough to conjure something today, <a href=\"http:\/\/www.leftoverqueen.com\/forum\/index.php?board=5.0\">all entries are due by 10PM tonight.<\/a><\/p>\n<p><span style=\"font-weight: bold;\">Mango and Berry Crisp<\/span><br \/>(adapted from Heather Tim)<\/p>\n<p><span style=\"font-style: italic;\">1 cup brown sugar <\/span> <span style=\"font-style: italic;\"><br \/>1 cup all-purpose flour<\/span><br \/><span style=\"font-style: italic;\">2 tsp anise seeds<\/span><br \/><span style=\"font-style: italic;\">\u00c2\u00bd tsp ground cardamom <\/span> <span style=\"font-style: italic;\"><br \/>\u00c2\u00bd tsp ground cinnamon<\/span> <span style=\"font-style: italic;\"><br \/>\u00c2\u00bd cup cold unsalted butter, cut into bits <\/span> <b style=\"font-style: italic;\"><\/p>\n<p>Filling<\/b> <span style=\"font-style: italic;\">600 gr fresh or frozen mixed berries<\/span><br \/><span style=\"font-style: italic;\">4 ripe mangos, peeled & thinly sliced<br \/><\/span> <span style=\"font-style: italic;\">2 tsp. zest of 1 lemon<\/span> <span style=\"font-style: italic;\"><br \/>1 tsp vanilla<\/span> <span style=\"font-style: italic;\"><br \/>1\/3 cup cornstarch<br \/><\/span> <span style=\"font-style: italic;\">1\/4 cup granulated sugar<\/span> <span style=\"font-style: italic;\"><\/p>\n<p>Preheat oven to 350\u00c2\u00baF (180\u00c2\u00baC)<\/span><\/p>\n<ol>\n<li>To make topping, in a medium bowl, stir sugar with flour, anise seeds, cardamom and cinnamon. Using your fingertips, work in butter until mixture is crumbly.<\/li>\n<li>To make filling, place frozen fruit in a large bowl along with the lemon zest and vanilla. Stir. Stir cornstarch with sugar and toss with fruit. <\/li>\n<li>Turn mixture into a greased baking dish. Sprinkle topping over fruit. Place dish on a baking sheet to catch any drips.<\/li>\n<li>Bake in centre of preheated oven until topping is a deep golden colour, 40 to 45 minutes.<\/li>\n<\/ol>\n<div class=\"blogger-post-footer\">\n<p><a href=\"http:\/\/feeds.feedburner.com\/blogspot\/QJky\" rel=\"alternate\" type=\"application\/rss+xml\">Subscribe to Kalofagas – Pursuit of Delicious Foods<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I must admit, when I heard of the ingredients to be used for the next Royal Foodie Joust, I was stumped with what to make. Dessert making is not my strong-suit and I have little cooking experience with cardamom. We have a challenge. To compound my challenge, I noticed some other entries already used up […]<\/p>\n","protected":false},"author":9,"featured_media":25508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[45,14,35,99],"tags":[],"class_list":["post-326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-dessert","category-fruit","category-spices"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2008\/05\/IMG_5039.jpg?fit=329%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=326"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/326\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/25508"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}