Comments for Leite's Culinaria

Comment on Hummingbird Cake by Renee Schettler Rossi

Renee Schettler Rossi — Thu, 24 May 2012 20:24:42 +0000

We're not exactly impartial, Pat, but we agree on it being a must-try...and try again...and again. Let us know what you think. By the way, I'm a tremendous fan of your Asian Ingredients 101 app. As promised, it makes me feel like I'm shopping in Chinatown with an Asian grandma!

Comment on Hummingbird Cake by Pat

Pat — Thu, 24 May 2012 19:57:58 +0000

I discovered this delight in cupcake form several years ago. I loved the name hummingbird cake and when I found out it contained bananas, I swooned! This looks like a must-try recipe.

Comment on Chocolate French Mousse Cake by David Leite

David Leite — Thu, 24 May 2012 17:00:22 +0000

My dear Barbara, then send out invitations, now!

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:49:55 +0000

[Amy Iacopi] Disclaimer: I made this into a crisp and couldn’t find any rhubarb, as all of it had been sold by the time I got to the one store (out of four total) that had already started carrying it. So, this review is for a strawberry ginger crisp. But wow—simply put, this was amazing! I was nervous about all the sugar making it too sweet, but that wasn’t the case at all. I left out the last quarter-cup of the topping because it seemed like overkill, but after seeing how it came out, it probably would have been fine. Still–if you’re not into a lot of crisp/butter on top of the pie/filling, don’t feel the need to use all of it. I can’t wait to make this again once rhubarb is back on the grocery shelves!

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:49:41 +0000

[Carrie S.] After searching three grocery stores, I finally found the last five stalks of rhubarb in my neighborhood. The stalks were skinny, but I bought them all because nothing makes me love spring more than rhubarb and strawberries paired together. This recipe was worth the extra effort because I think it is a great winter-to-spring dessert. The ginger in the topping is subtle, almost too subtle for someone like me who loves ginger, but it adds a bit of heat (slightly spicy) to the topping that was a nice surprise and quite welcome on a cold night. I did away with the pie crust because of the time-consuming rhubarb search and am glad that I did. There’s plenty of crumb topping. I didn’t miss the pie crust at all. A few tips: I recommend using a high-sided baking dish or a deep-dish pie pan, because in a 9-inch pie pan, the filling overflowed onto the baking sheet (thankfully covered with foil). If you like ginger, I think adding a bit more would be fine.

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:49:28 +0000

[Jackie G.] I really like what strawberries and rhubarb become when you put them together, so I knew that I had to make this recipe as soon as I saw it. It did not disappoint. I love crumb toppings and felt that there was no need to add a crust to the mix. I wanted the fruit to be showcased, so I made this into a Strawberry Rhubarb Crisp. I really liked the ginger in the topping. So much so, that I increased the amount of ginger in the topping to a really generous teaspoonful when I made this again a couple of days later. I also reduced the baking time. The first time I made the recipe, the fruit cooked down too much. It was delicious, but there was no evidence that there had been strawberries and rhubarb at one time. The second time I made this, I cut the baking time down to one hour. You could see the rhubarb slices in the crisp this time, yet everything was very tender. I may cut the baking time even more the next time that I make this, just to see what it is like with perhaps 5–10 minutes less time in the oven.

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:49:09 +0000

[Natalie R.] This is a great crumble if you do not have the time to make a pie crust. The strawberry-rhubarb filling comes out tender and gooey. I was glad I baked the pie on a cookie sheet covered with foil, as there was some overflow of the filling. The crumb topping is sweet, crunchy, light and a wonderful contrast to the light berry flavor and tart rhubarb. It was very easy to eat. The crumble smells amazing as it bakes. It leaves the aroma of strawberry in the kitchen and brings smiles to all who enter.

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:48:53 +0000

[Lori Widmeyer] I made this as a crumble instead of a pie, oh-so-easy and amazingly good. I think with the crust it would be too too much dough, but as a crumble it was the perfect balance between tart and sweet–the filling was thick enough to allow it to be served easily. A huge hit with everyone in the family! I let it cool completely, as the recipe stated, but think it would be wonderful warm with ice cream too!

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:48:40 +0000

[Sita Krishnaswamy] Oh, this was a delicious pie. Especially loved the ginger crumb topping, which perfectly complemented the tartness of the rhubarb. Very easy to assemble and definitely a crowd pleaser. I served it with homemade vanilla ice cream.

Comment on Strawberry Rhubarb Pie with Ginger Crumb Topping by Testers Choice

Testers Choice — Thu, 24 May 2012 16:48:28 +0000

[Natasha T.] I’m not sure if there are many things better than a piece of homemade pie—and while it is so often viewed as a holiday treat (apple pie at Thanksgiving) or a summer delight (fresh berry pie), there really is, in my humble pie opinion, absolutely no reason to put pie in the category of a once-in-a-while dessert. This pie was so good, I had to make it twice (once with the crust, once without). To be completely honest, while the crust is good (not the best I’ve had, but certainly an honest, reliable crust), the real winner in this dessert is the fruit and the lovely ginger topping. The topping may not look moist enough prior to baking, but it browns up golden, buttery and delicious–it will be just fine. The fruit, if ripe, does create a good amount of juice, so just be aware that it may spill out over your pie pan if you’re not careful. When making the crumble version, I used an 8×8″ pan, which turned out very well (and avoided this problem). Topped with a scoop of vanilla ice cream, this is near perfect.