Category: peaches

Grilled peaches with ricotta cream & honey.

Grilled peaches with sweet ricotta cream and honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

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Sweet Preservation: mint julep preserved peaches!

Mint julep peaches!

This is my second year being a Canbassador & participating in the “Sweet Preservation” canning event, using stone fruits provided by the Washington State Stone Fruit Commission. On their Sweet Preservation website, they provide recipes, labels & even a Preservation 101 page to get people canning. Last year I received some amazingly beautiful Sweet Dream peaches & Honey Royale nectarines from them, and I made vanilla brandied peach jam, peach & pepper salsa, and nectarine basil preserves as well as made a beautiful crostata from the leftover peaches (& I even froze some). And this year, it’s peaches once again! This time, it was gorgeous Sierra Rich peaches.

No kidding- these were 22 lbs. of the most beautiful fresh peaches you’ll ever see.

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Down south style bourbon peach tea.

Bourbon peach sweet tea!

Truth be told, I’ve never really been a bourbon girl. When I was younger, the only liquor I drank was mixed in drinks like a “Madras” or “Long Island Iced Tea” or a plain ol’ rum & coke or something. I never acquired a taste for Jack Daniels, unlike my female college peers (or so they said- liars). And then later on as I got older (& realized some things do not mix well) I just stopped altogether with any kind of so-called hard liquor, and stuck to either beer or wine. Except for Jameson of course, which is a staple around here. Irish coffees!

But Jay is a bourbon guy and so I’ve come to find that there are a few that I quite enjoy with ice or in a drink, and some of those I even like straight up. There’s always a lot to choose from here (as of the time this post is being written there are no fewer than 24 bottles of bourbon/whiskey/etc on hand), so there’s enough to taste & sample & find out what I find to be good (Russell’s, James E. Pepper, and good old Maker’s Mark) & what equates to gasoline (Old Weller Antique).

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Garden’s last hurrah: nectarine basil preserves (+ a salsa).

It’s September, and the weather is changing. My little herb garden is still growing, but it’s struggling. I know it’s short-lived: the temperatures are dipping down into the 50’s at night, and they’re starting to show the signs that it’s too cold for them. So I’m using every last bit that I can. Making sauces & throwing in extra basil, making cilantro rice, and making rosemary-herbed chicken. Because before I know it, I’ll be drying them all for use over the winter.

When I was a kid, this time of year used to depress me. Back at school for weeks already, time in the pool getting cut drastically short (or disappearing altogether), the weather changing, etc. As an adult I find it doesn’t anymore… sure, I miss the summer. But after long, swelteringly hot days where my face feels like it’s melting off, I look forward to the coolness of the fall. The quietness. The changing leaves. The awesome fall TV lineup. The ability to bake a cake & not have it be too hot to breathe or have the frosting form nothing but a sad, pathetic puddle of sugary mush.

I definitely always miss my garden once the fall weather moves in. Using dried herbs just isn’t the same. And I miss all the fresh produce, too.

But right now… it’s still just warm enough, and it’s all still fresh.

Beautiful, fresh Washington State nectarines.I mean, come on… really now… they’re insanely beautiful!

I made the following recipes after receiving a second massive box from the Washington State Stone Fruit Commission. You might remember that the last time it was a huge box of beautiful peaches. This time, it was half ‘Sweet Dream’ peaches, half ‘Honey Royale’ nectarines (shown above); grown in an orchard right outside Yakima, Washington. They were so stunningly picture perfect, I couldn’t help but snap some photos before they were gobbled up. The nectarines were so big & perfect they almost looked like apples! Just gorgeous. I swear, I have never seen such beautiful fruit before. Not even at farmer’s markets, or gourmet food stores. The fruits I’ve received from them have been some of the best produce I’ve ever had.

So of course, after I took photos… a few of them got eaten fresh. And my parents took some. Gave a few to lucky neighbors.

And the piles of fruit that were left were all for me to play around with!

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Peach bourbon black walnut crostata.

Peach bourbon black walnut crostata; the lazy woman's dessert.

Also known as: “The Lazy Woman’s Dessert.” No, but seriously. It’s an amazingly easy thing to make. It’s a pie without being a pie. A pie without the fancy fuss of a pie. A tart without being too perfect. You don’t even have to make a pie crust look pretty for this.

Also… literally, I had no clever puns for the title of this post. But this crostata doesn’t really need one, it speaks for itself. Fresh, juicy peaches, chopped black walnuts, a little Blanton’s bourbon with sugar & a rough-edged pie crust come together to make a heavenly dessert.

As a matter of fact… I don’t even have a recipe, really.

Peach bourbon black walnut crostata.

There was no way I was going to post this at all, actually. I made it because I received another large box of peaches & nectarines right after canning up all the rest of those gorgeous Washington State peaches. So I figured before I got into more canning, I’d bake something up. I threw it together in no time at all, totally winging it. Listen- I follow recipes for things all the time. I put up jar after jar of jams, fruit & pickles & I follow cake recipes; 1/2 teaspoon salt, 1/4 teaspoon this, 1 cup that. Sometimes I like to just go wild & crazy & throw some things together to see if it’ll work out. And it just so happens it usually does, and this time it was pretty enough visually. Anyway, I took some photos (because I take photos of everything I make- true story), and posted a little picture on Facebook & Instagram.

All of a sudden… I had a ton of requests for the recipe. Really?

Okay. Except there isn’t one.

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Millions of peaches, peaches for me.

A big ol' box of Washington State peaches!

Please tell me I’m not the only one who thinks of that Presidents of the United States of America song when I see peaches… please… someone… anyone? I sing it to myself in the supermarket. At the farmer’s market. Anywhere I see peaches. And I distinctly remember the video; specifically seeing it on MTV at my aunt & uncle’s house when I was in 9th grade. I believe that was when Jenny McCarthy was the host of Singled Out, not to mention when the show was actually popular.

Damn I’m old.

I don’t mind being “old”, though. Not really. I mean, let’s face it… 32 isn’t really old. I’m being facetious here. But either way, old people are my favorite kinds of people, so I don’t care about “getting old.” I’d rather spend my time knitting, baking & listening to Wingy Manone or Dean Martin with the Golden Girls than hanging out with a bunch of gum-snapping Justin Bieber or Taylor Swift fans ANY DAY.

Beautiful fresh peaches.. turned into a vanilla brandied peach jam!A quick wash & dry does a lot to make them even more beautiful…

 

And let’s face it: some of my favorite pastimes used to be considered old fashioned. It used to be (and not that long ago) that baking pies or making jam were outdated concepts. That “home-y” domestic stuff was something that was relegated to history books or old WWII propaganda posters. It was old fashioned. It was for old ladies. It wasn’t cool for a while there to have anything to do with the kitchen. It was the in thing to act as if you couldn’t even boil water or stored sweaters in your stove. Blame Carrie Bradshaw, blame whoever you want, but it was a fact. Women who stayed home & liked to be domestic were once frowned upon, looked at as boring or even worse, dubbed “ambition-less.” That sucks. I’m just glad things have changed. I’m glad there are people like Erica from P.S. I Made This who show that you can be quirky, crafty & love to cook but also be cool, & have a wicked sense of fashion. Not to mention that a career can be made from it! Whoda thunk it. Move over, Martha, there’s more of us.

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Fruit stoned.

I might be a summer baby, born on the 30th of July, but I’m not a lover of 95˚ F degree temperatures with dew points that make it feel like it’s 104˚ F. Basically all I want to do once the mercury goes up is… well… nothing. Seriously. I just want to sit and lounge in a cool, comfortable spot, drink frozen adult beverages and get fanned with palm fronds (preferably with Henry Cavill, Alexander Skårsgard and Brad Pitt doing the fanning) and I’d look something like this…

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You know, impossibly fresh-looking and relaxed, all my makeup in place, with not a drop of sweat to be found. But that isn’t always practical, as you probably well know. That’s a total dream sequence. I still have to work, and do gardening, and cleaning, and eating, and living. And you do too!

And since you’ve still gotta eat, no matter how hot it is, you probably still want dessert too. I know dessert is a must around here. Crazy enough, when you’re known for your baking and you have a blog where you showcase your baked goods, people actually expect dessert all the time! In the summer, especially these hazy/hot/humid “dog days” of summer, the best kind of desserts to make are the easy ones. Ones that don’t take a lot of time, ones that are made from fresh or in-season ingredients, ones that basically make themselves and ones that you can eat with a dollop of ice cream or fresh whipped cream. But more importantly: ones that still look beautiful (despite the ungodly heat) & make everyone think you slaved for hours.

And a galette is one of those.

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And right about now you may be wondering what the hell a galette is exactly. Well, I’m going to satisfy your curiosity…

Galette is a term used in the French cuisine to designate various types of flat, round or freeform crusty cakes,[1] similar in concept to a Chinese bing. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.

Galette, or more properly Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette.[2] In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, France) and eaten like a hot dog is becoming increasingly popular as well.[3]

There is a children’s song about galette: “J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)

-Wikipedia

My galettes aren’t exactly like the traditional galettes, they’re just puff pastry topped with stone-fruits: sliced plums, peaches & nectarines. But they’re pretty, and they’re pretty easy to make. Okay they’re more than pretty. They’re downright gorgeous. Like jewels laid out on pillows… (was that too cheesy? It sounds very cheesy in my head…)


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Okay, scratch that cheesy crap. This is some hardcore punk rock pastry! Better? No? Alright forget it.

Anyway, all I did was unroll one sheet of frozen puff pasty dough, and cut it into 6 pieces. I placed them evenly on cookie sheets lined with parchment paper. Then I melted some marmalade (I used this one, and heated it just enough so it was more liquidy & easily brushed on) and brushed it onto each piece. I pitted & sliced up some plums, a large peach, and some nectarines and placed them on top of the melted marmalade. I made a different galette for each, but you could make ones that consist of a variety of sliced stone-fruits. I sprinkled them with a little granulated sugar and baked them in a 375° F oven for 40-50 minutes, or until the pastry is golden brown.

You’re done!

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Remove them from the oven, let them cool for 5-10 minutes on the baking sheet, then remove to a rack unless they’re going to be eaten right then & there. If you leave them on the sheets, they’ll get soggy. Serve them plain, or like I said above: with a big scoop of vanilla ice cream and/or fresh whipped cream.

So yes, it requires that you actually put the oven on. And you have to melt the marmalade a little. But really, that’s a small price to pay for a dessert that looks like this. I guarantee you, if you serve these, someone will ask you what bakery you bought them from. Apricot jam works well too, if you don’t have marmalade. And any kind of stone-fruit works; plums, nectarines, peaches, pluots, apricots… whatever! A sprinkling of sliced almonds along with the sugar on top before baking would be a great addition. You could also spread some frangipane on the puff pastry instead of marmalade. And in the fall, the peaches & plums can be replaced with pears and apples, too, maybe with a sprinkling of cinnamon as well as sugar.Hell, I don’t see why you couldn’t use sliced strawberries either.

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Of course you can totally make your own puff pastry dough, too. I opted for frozen because this was a last-minute decision based on some peaches & nectarines that were getting too soft and needed to be used (and a kind of over-abundance of plums). It’s good to have some frozen puff pastry in your fridge, along with some crescent rolls and biscuits. They can be used at the drop of a hat to make an excellent breakfast or dessert.

That’s truthfully how I come up with most of my ideas; when I have fruit or something that needs to be used ASAP, and some kind of frozen pastry or crust, etc. I see what I have, what fresh materials are around, and I work around them. I rarely say, “Hey, this week I’m gonna make a stone-fruit galette so I better stock up on peaches & shit.” Nope. If I have strawberries that need to be used, I incorporate them into something. If I buy cherries because they’re on sale, I figure out what I’m going to make after I have them. That’s how it ought to be- you decide what you’re going to eat based on what’s available, what’s fresh, what’s in season. Eh. I’m not going to preach… I had both a big ass burger from Five Guys & a pizza with garlic knots in the past week.

That said, I’m already imagining this done with a thick layer of peanut butter-chocolate ganache and marshmallows on top. The fun ain’t just for fruit! And marshmallows are always in season.