If you didn’t grow up in the South or know someone from there, Hummingbird Cake might be something you’ve never heard of. Well, thank goodness for you, that is about to change. And no, there aren’t any hummingbirds involved. This swoon-worthy Southern dessert consists of three layers of cake full of bananas, canned pineapple, sometimes nuts, and slathered together with cream cheese frosting. How it got its name or where it actually originated from is a bit of a mystery. But one thing is for sure, it is dang delicious!
When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
Meyer lemon season is coming to an end soon, so let’s take advantage and squeeze out every bit of fragrant lemony-ness we can. Pistachios and ginger pair extremely well with lemon, and are the prominent flavors in the buttery crust of these bars. The filling uses both the juice and zest to get the most Meyer lemon flavor. A simple glaze of confectioners’ sugar and more Meyer lemon juice tops it all off, along with a dusting of chopped pistachios to give it a salty crunchy balance. And don’t worry. We’ve got gluten free and whole wheat variations covered. So go ahead, raise a glass (or lemon bar) to another citrus season.