Tuesday, August 4, 2009

Tasty Tuesday!

Here are 3 things I plan on making this week. Eric gets home Thursday, so I can finally use up some of my yummy items I got in Porter a couple weeks ago. I couldn't decide between the 2 peach recipes, and I know they are similar, so I'm making both at different times, and probably end up taking most of it to work since we definitely shouldn't be eating all of these ourselves!

Happy cooking!

#1 Peach Crisp with Maple Cream Sauce
via Pioneer Woman

5 to 6 cups sliced fresh peaches (not overly ripe or soft)
1 cup flour
1/2 cup sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 stick of regular butter
1/2 lemon zest
2(peaches) + 5(sauce) tablespoons maple syrup
1.5 cups whipping cream
3 tablespoons light corn syrup

Preheat oven to 350

Combine flour, sugar, brown sugar, cinnamon, nutmeg and salt in a medium bowl.
Mix together with a fork

Take butter and cut it into bits. This actually works much better if the butter is straight out of the fridge. Add to mix.

With a fork (or pastry cutter, whatever makes your skirt fly up), begin mixing the butter with the flour mixture

Gradually mash together until butter is mixed in

Slice & peel peaches into a bowl

Add lemon zest & squeeze out the lemon juice onto peaches

Stir 2 tablespoons maple syrup into peaches

Take small baking pan (8 or 9 inches long) and pour peaches in

Sprinkle crumb topping on top, even out with a fork

Cover with foil & put in oven for 15 minutes

After fifteen minutes, remove the foil and bake for an additional 20-30 minutes, or until top is crisp (get it?) and brown. Sometimes I let it bake for 25 minutes or so, then crank on the broiler for a couple of minutes just to get the top nice and bubbly and crisp (get it?) If you do this, though, DO NOT walk away from the oven to answer the doorbell or change laundry loads. You’ll never forgive yourself.

While the peach crisp is baking, it’s time to make the maple cream sauce. (You can also make this earlier in the day, because it needs to be served chilled. I’ll tell you about my shortcut later, though.)

Pour whipping cream into saucepan, add 5 tablespoons of maple syrup, add corn syrup

Stir together and cook over moderate heat, stirring constantly, until thickened and reduced by about 1/3. This should take about 15 minutes

You can chill it in the fridge until it’s cold and thick. OR, you can take this shortcut: set the saucepan into a small bowl of ice. The ice will melt a little and turn to ice water, and as you stir the sauce, it will cool and thicken. Within about fifteen minutes, it’s cold!

Pour over a slice of the warm peach crisp, enjoy!

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Preheat oven to 375

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

#3 Parmesan Okra
via Southern Living

1 pound fresh okra, cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/4 cup Italian-seasoned breadcrumbs
2 teaspoons Greek seasoning
1/4 cup freshly shaved Parmesan cheese

Sauté okra in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until crisp-tender.
Sprinkle with breadcrumbs and seasoning, and cook, stirring often, 3 minutes. Sprinkle with Parmesan cheese, and serve immediately.

1 comment:

  1. Wow..that peach crisp looks amazing! I would love to try that! When did you get Porter peaches???? Any suggestions for what we should do in Branson this week???