Baking a Thank You
Serves: 6; Makes 1 crostada
Saturday started off like one of those slightly over-scheduled, but quite pleasant summer days. We went not only blueberry picking, but also peach picking with some friends, then hauled down to visit my family and spend the afternoon swimming in their pool before the evening’s festivities.
(I will pause here to let you know that EVERYTHING ENDS WELL — this blog is not about scaring the crap out of you, though I sure had the crap scared out of me.)
Somewhere around 4:00, our puppy Cooper, after a full afternoon of diving and swimming and ferrying the ball to and fro, climbed out of the pool and collapsed. Unconscious and limp. With our hearts in our throats, Jack, Gary, and I jumped in the car, wet bathing suits and all, drove him one mile to the nearest kennel, and yelled for help. A guy ran out, sussed up the situation and asked us if we knew where the emergency animal hospital was in a nearby town. We did not. He said, “follow me,” jumped in his car, and drove ahead of us, getting us there as fast as possible. I never want to see the look on Jack’s face again, the one he had watching Gary do CPR on the dog, while I drove. Cooper was barely breathing, and when we got him there, they grabbed him, whisked him away, and went to work.
For many hours, it was touch and go, and we did not know what the ending of this story was going to be. Around midnight, Cooper opened his eyes and lifted his head. By the next morning, he was upright. Apparently he had ingested so much water that it essentially washed out his electrolyte system, which means everything stops working, and the whole body simply shuts down. It was terrifying, and we are awash with gratitude for the doctors who helped him, and to the stranger who drove like a bat out of hell to get us to the right place just in time.
Which brings me to the point of this blog post. The first night of this mess, while Cooper was lying in an oxygen tent in the hospital, we were all searching for things to do that could possibly distract us from the sound of the phone not ringing and the anvils resting on our hearts. This is what I did. And the next day, when the miraculous phone call came that Cooper seemed to be out of big time danger, I drove this to our new best friend at the kennel, who probably saved us precious minutes that would have equaled disaster, and who deserves to eat crostadas and pies every day of his life.Print
Blueberry and Peach Crostada
- 1 refrigerated rolled pastry crust
- ¼ cups all-purpose flour
- ¼ cups sugar, plus more for sprinkling
- Pinch Kosher salt
- ½ teaspoons cinnamon
- Zest and juice of 1 lemon
- 2 cups blueberries
- 1 peach, peeled and sliced
- 1 tablespoons butter, cut into small pieces
- 1 egg, beaten
- Ice cream or sweetened whipped cream to serve (optional)
1. Preheat the oven to 400 F.
2. In a large bowl, combine the flour, sugar, salt, and lemon zest. Add the blueberries and peaches, and toss to combine. Sprinkle over the lemon juice, and toss again.
3. Roll the pastry crust onto a greased cookie sheet. Heap the fruit mixture into the middle, leaving about an inch of dough as a border, then fold up the dough around the edges up over the fruit (the middle will have a lot of fruit showing). Dot the fruit with the butter, and brush the dough around the edges with the beaten egg. Sprinkle the egg-brushed dough with a bit of granulated sugar.
4. Bake for 30 to 40 minutes, until the fruit is bubbly, and the crust is firm and browned. Cool slightly or completely on the pan.
5. Bring to someone you love.