Chef Ethan Holmes, formerly the executive chef of Taverna, in Austin, is developing a new concept, Snap Kitchen, which will offer freshly made, healthy meals for grab-and-go or delivery.
1 cup old-fashioned rolled oats
1/3 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, cold, cut in small pieces
Measure the rolled oats, brown sugar, flour, and salt into a bowl. Add butter pieces, and use a fork, pastry cutter, or your fingers to incorporate the butter until it is no larger than the size of peas. Set aside.
8 large pears, peeled, cored, and cut in large dice (about 8 cups)
1 lemon, juiced
2 teaspoons fresh thyme leaves
2 tablespoons granulated sugar
2 tablespoons cornstarch
Preheat oven to 350 degrees. Butter an 8- by 8-inch baking pan, or lightly coat it with pan spray. In a large bowl, mix pears, lemon juice, thyme leaves, granulated sugar, and cornstarch. Let mixture sit for 10 to 15 minutes, until pears begin to give up some of their moisture and sugar dissolves.
Pour pear mixture into buttered baking dish and sprinkle streusel evenly over the top. Bake in the middle of the preheated oven for 50 minutes to one hour, until the topping is golden brown and the fruit below is bubbly. Allow the crisp to cool for 20 to 30 minutes before serving.
Goat Cheese Mousse
1 cup mild goat cheese or chèvre
1/4 cup granulated sugar
1/4 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
1/4 teaspoon vanilla
While crisp is cooling, put goat cheese in the bowl of an electric stand mixer fitted with the whisk attachment. If it is crumbly, add sugar and mix slowly on low speed until it is smooth. Add lemon juice and mix to incorporate. With the mixer on medium-low speed, begin to add heavy cream in a steady stream followed by vanilla. Once mixture begins to come together, increase speed to medium high and continue to whip until it becomes fluffy. Store mousse in refrigerator until you are ready to serve the crisp.
1/2 cup mild-flavored honey
2 tablespoons dried lavender
Pour honey in a small saucepan and bring to a simmer. Add lavender and allow mixture to sit 20 minutes or until honey is infused with a nice lavender flavor. Strain the dried lavender out of the honey.
To serve the crisp, put a large spoonful on a plate or in a bowl with a dollop of goat cheese mousse on the side. Drizzle both with warm lavender honey. Serves 6 to 8.