I’m going to say right up front that I forked this one up royally from beginning to end. So, I can’t say that it was a great recipe, but I do think that it’s salvageable, as in, the blame lies with me.
And, to be honest, I still had a lot of fun making it.
It’s been a stressful week, and I came home grumpy. But once I started to make this week’s poppy seed streusel and listening to podcasts about “Doctor Who” (*nerd alert*), I felt immensely better. I didn’t even really care that I was forking up.
And, seriously, it has a butt-ton of butter, sugar, and flour, so it should have been perfect.
Also, while her recipe said to bake for a half hour, I knew it looked done about 7 minutes early, and instead of trusting my gut, I let it go for another 5.
So, the fact that it’s hard as a rock, is on me.
Then, the second page of the recipe really spends a lot of time on the importance of grinding the poppy seeds well. This was after I had, uh, not done that. See, I bought a bunch of cream and figured there was not harm in replacing whole milk with cream. Except that, obviously, cream whips quite quickly. So, when I mixed them together in the blender, there was whipped cream well before poppy seed broke and bruised.
I made up for it by adding water instead of more cream later … but the damage (or lack thereof to the poppy seeds) was done.
So, the fact that the poppy seeds are intact and the innards of the streusel didn’t turn out as expected, is also on me.
Again, though, it was an adventure to make, and I’m pretty sure if I follow the recipe, and trust my gut, I’ll nail it next time.
Here’s what I did. Actually, scratch that, here’s what I should have done:
- ¾ c. poppy seeds
- ¾ c. whole milk (DO NOT SUBSTITUTE)
- 1 c. raisins
- 3 c. sugar, divided
- ½ c. heavy cream
- 2 t. apple cider vinegar
- 3 c. all-purpose flour
- ½ t. sea salt
- 3 sticks butter (the recipe calls for salted; I used un- so hopefully that didn’t mess things up), and more for coating the pan, all at room temperature
Combine poppy seeds and MILK in a blender and process on high until the poppy seeds have broken down down. Add the raisins, 1 c. sugar, the cream, and the vinegar. Process until smooth.
Pour the mixture into a medium skillet and bring to a simmer over medium heat. Stir often to prevent it from sticking, and continue reducing heat to keep the mixture at a slow bubble. Keep cooking until the mixture thickens to like jam, about 30 minutes. I’d say a little less but that might just be because I overcooked the thing from top to bottom in the oven.
Meanwhile, heat the oven to 375 degrees, and lightly butter a 9-inch by 13-inch sheet pan.
In a large bowl, combine the flour, the remaining 2 c. sugar, salt, and the butter. Use your fingers to work the butter into the flour mixture until well combined, and the mixture holds its shape when squeezed together.
Scoop 5 loose cups of the butter mixture onto the sheet pan, and use your hands to spread evenly, and then gently press down. Bake for about 10 minutes, and then let cool for about 10 minutes.
Then, pour the poppy seed mixture on top, and spread until smooth. Then squeeze the remaining butter mixture on top of the poppy seed mix to make decorative nuggets, leaving some space for the filling to show through.
Bake for about 30 minutes, or until LIGHTLY golden brown, *checking often*, and then cool in the pan before cutting into squares. Enjoy, if you got this far and succeeded!