Tag Archives: peach recipes

Belgian Waffles with Whipped Marcarpone Cream and Peaches

It’s County Fair Season and I sure do love it. Our local fair is pretty small in scale but scale is made up for in location, location, location! The fair sits on the edge of the sand and sea. Warm breezes and salty air waft over the fairground. A perfect time to be out enjoying the music, rides and the food. Let’s talk about fair food. I can enjoy the real deal as much as the next person – the funnel cakes, corn dogs, kettle corn, snow cones and all kind so of things fried, but I often wonder wouldn’t it be nice to kick it all up a notch and maybe not be eating just fried everything. I decided to create my own fair food menu, perfect with your next fair or family gathering.

From by the bay wishing you delicious country fair food memories!

Maryann

Belgian Waffles with Whipped Mascarpone Cream and Peaches

Makes 8

 

1 ½ cup flour

2 tablespoons fine sugar

1 teaspoon salt

2 teaspoons baking powder

2 eggs

½ cup milk

¼ sour cream

1 teaspoon vanilla

¼ cup melted unsalted butter

Spray vegetable oil

 

Directions

 

In a large bowl mix together flour, sugar, salt and baking powder. Add milk, sour cream, vanilla and melted butter to the dry ingredients and mix well. Let batter rest for 5 minutes. Meanwhile spray waffle iron with vegetable oil andpreheat waffle iron. Add ½ cup of batter for each waffle. Cook as directed with iron until waffles are golden brown. Serve waffles with whipped mascarpone cream and freshly sliced peaches. Dust some confectionery sugar on top of the assembled waffles.

 

Whipped Mascarpone Cream

 

¼ cup mascarpone

¼ cup heavy cream

¼ teaspoon vanilla extract

2 tablespoons confectionery sugar

 

Place all the ingredients in a bowl and using an electric mixer, whip together until the cream is in soft peaks that hold their shape. Serve immediately with the waffles or keep in the refrigerator covered until ready to use.

Entertaining: What’s Cooking this Weekend!

Enjoying another summer weekend,  I think I’ll wake up early and make a batch of my favorite Homemade Granola, perfect with some greek yogurt and all the seasonal berries.

After breakfast and a quick class at the gym it’s off to the farmstand, where I’m bound to find some of my favorite ingredients – sweet corn, kirby cucumbers and some juicy peaches.

I don’t plan to spend much time in the kitchen this weekend, but I will make some quick pickles using my recipe for Pickled Cucumbers with Dill and Lemon.

I’m keeping it simple this weekend, something quick on the grill – one of my favorite chicken recipes is Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn of course is the perfect side dish – anyway you want to serve as long as you eat it the day it’s picked on the farm the freshness is the star of the show – so grill, boil, it’s so fresh you can eat it raw, but if you want to try a new corn side dish, you will want to try my recipe for Corn in a Cup!

Now for dessert, it’s an easy  Stone Fruit Crostata, using the rest of my peaches!  a recipe that is so forgiving and beyond delicious with it’s crispy and buttery crust.

From by the bay, make great friends and family food memories this weekend!

Maryann

Homemade Granola

Pickled Cucumbers with Dill and Lemon

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

Corn in a Cup

Stone Fruit Crostata

White Sangria

blog peach

Inspired by the abundance of fresh peaches here on Long Island , I made a white sangria perfect for me. I prefer my sangria to be crisp, cold and not too sweet. This recipe is my perfect sangria with no sugar and just letting the sweetness comes from the fruit and orange liquor. I like using one a favorite sauvignon blanc for this sangria and then add some sparkling dry white wine. I love using California wines for this sangria. Enjoy the fresh, light taste of this sangria.

From by the bay, wishing you sunny sangria food memories!

Maryann

blog white sangria 2

White Sangria

Ingredients

1 bottle sauvignon blanc

3 cups fruit, such as peaches, cut green grapes, pineapple, cantaloupe

1/2 cup mint leaves

1/4 cup orange liquor

1 bottle sparkling white wine

2 tablespoons fresh lemon juice

Directions

Mix all ingredients together and chill. When serving fill 1/2 the glass and top off with the sparkling wine and serve.

 

Summer Fruit Refrigerator Jam

blog summer jam again

I love this time of year and the abundance of fresh fruit. Sometimes though you might not finish all the fruit.  If you are like me, you might have few lonely raspberries left in the fridge, you know the one’s that have been squished or a few over ripe peaches sitting on  the counter. Give these fruits new life by making this delicious and easy refrigerator jam.  This jam has only three ingredients. It’s perfect to eat with toast, on top of ice cream or try making these little yogurt parfaits for breakfast, the recipe follows below. Starting looking for some fruit now and make yourself some jam!

From by the bay, wishing you jammy food memories!

Maryann

blog summer jam again 3

Summer Fruit Refrigerator Jam

Ingredients

2 cups fruit, such as peeled, pitted stone fruit chopped and or berries

1/2 cup granulated sugar

1 tablespoon lemon juice

Directions

Toss fruit and sugar in a non reactive medium sauce pan and let sit an hour. Add lemon juice and bring to a boil. Reduce heat and simmer for about 25 to 30 minutes, stirring occasionally. It’s ready when it’s thicken and runs off the spoon in big drops. Place in clean jam jar , cover and let rest to room temperature. Leave in the refrigerator until ready to use up to two months.

blog summer jam again 2

Yogurt Parfait with Jam and Pine Nuts

1 serving

Ingredients

2 tablespoons  summer fruit refrigerator jam

6 ounces low fat greek yogurt

1 teaspoon toasted pine nuts

Directions

In a small jar layer the jam, yogurt and top with pine nuts. Serve immediately or cover overnight and serve for breakfast the next day.

 

 

Rose Sangarita with Mixed Fruit ( Rose Sangria with Tequila)

As we appropriate Labor Day weekend, I decided for my official Labor Day cocktail to combine two of my favorite drinks, rose and a margarita – and the combination of these two drinks is a Rose Sangarita, adding some of the fresh seasonal fruit so abundant right now to enhance the flavor. i like to use berries combined with some stone fruit so bring in the blackberries, raspberries and blueberries along with the peaches, apricots and plums to make your favorite sangarita!

From by the bay, wishing you sangarita food memories!! Maryann

blog sangrarita

Rose Sangarita with Mixed Fruits ( Rose Sangria with Tequila)

Ingredients

  • 1 bottle Rose ( 750 ml)
  • 2 ounces gold tequila
  • 2 ounces triple sec
  • 2 ounces fresh berries ( raspberries, blackberries or blueberries)
  • 2 ounces fresh pitted and chopped stone fruit ( peaches, plums or apricots)

Directions

Put all the ingredients into a carafe. Mix well and refrigerate for minimum 3 hours and up to 1 day. Serve cold.

Peach Basil Hand Pies

blog peach basil
Sometimes all you need is just a little bit of pie. Pie that can be held in the hand and eaten on the go, at a picnic or just taking a walk. We’ve reached that glorious time that arrives each summer when fruit is plentiful and your “big” decision is which fruit should you get for your dessert. Peaches definitely come to mind for me. I decided to make little hand pies over the weekend, filled with peaches and a touch of  sweet basil from the garden to add a slightly spicy undertone to the filling. It’s the perfect little summer treat!
From by the bay wishing you, tasty little peach pie food memories!
Maryann
blog peach hand pie 2
Peach Basil Hand Pies
Makes 6 pies

Ingredients
1 recipe flaky pie dough ( see recipe below)
2 cups fresh chopped peaches, stoned and skinned
2 teaspoons sweet basil, chopped
3 tablespoons fine granulated sugar
2 tablespoons cornstarch
1/8 teaspoon fresh ground black pepper
1/8 teaspoon fine sea salt
1/8 teaspoon ground cinnamon
1/2 teaspoon rice wine vinegar
1 egg, slightly beaten
Directions
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. To make the filling add into a medium bowl the peaches, basil, 2 tablespoons sugar, cornstarch, pepper, salt, cinnamon and rice wine vinegar. Mix well and set aside. Dust your work surface with flour and roll out your pie crust into a 20 inch square. Cut the dough into eight 5 inch squares. Working with each square individually, place 2 tablespoons of filling in the center. Brush the two connecting edges with egg and fold in half making a triangle.  Press the ends together to seal. Place onto the parchment line tray. Use knife to trim uneven edges. Repeat with remaining squares. Brush the top of each pie with remaining egg wash and sprinkle the remaining sugar on top. Make a small slit on the top of each pie fro steam to escape. Place in the oven and bake for approximately 25 minutes until filling is bubbling and crust is pies golden brown. Remove from oven.  Cool and serve.
blog peach hand pie

Recipe: Flaky pie dough for hand pies

October 20, 2012 from Los Angeles Times

2 1/4 cups (9.6 ounces) flour

Generous 1 teaspoon salt

1 tablespoon sugar

1/4 cup cold shortening

1/2 cup (1 stick) cold butter, cut into ½-inch cubes

2 1/4 teaspoons cider vinegar

4 to 6 tablespoons ice water, more if needed

To make the dough using a food processor, pulse together the flour, salt and sugar until thoroughly combined. Add the shortening and pulse until incorporated (the dough will look like moist sand). Add the butter and pulse just until the butter is reduced to pea-sized pieces. Sprinkle the vinegar and 4 tablespoons water over the mixture, and pulse a few times to form the dough, then a few more times just until the dough begins to clump together to form a cohesive dough. If the dough is too crumbly and dry, pulse in additional water, 1 tablespoon at a time. Remove the dough and mold it into a disk roughly 6 to 8 inches in diameter. Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce

blog jalapeno peach bbq
Barbecue Chicken Breasts with Fresh Peach and Jalapeno Sauce
Serves 6
6 Chicken Breasts, bone in and skin
1/4 cup olive oil
juice of 2 limes
2 garlic cloves, peeled and crushed
1 tablespoon coarse sea salt
 1 recipe of Fresh Peach and Jalapeno Barbecue Sauce
Directions
Place all ingredients except barbecue sauce into a resealable plastic bag and marinate the chicken for several hours  before cooking. Preheat oven to 325F and empty contents of plastic bag into baking dish with chicken breast skin side up. Bake for 1 hour. Heat grill and using approximately 3/4 of the barbecue sauce brush generously the skin side of the breasts and place skin side down onto the grill. Brush the back of the breasts, now with sauce. Cook until skin begins to char on each side. Remove and serve warm with remaining barbecue sauce on the side, reheated and warm.
blog peach chick
Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped
1 tablespoon lime juice
1/2 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

Fresh Peach and Jalapeno Barbecue Sauce

Who doesn’t love a good peach? The summer peach season always seems too short. Right now is when you can find wonderful ripe peaches. Have you ever gone produce shopping and found yourself just carried away with the look and scent of some fruits and vegetables? This happened to me last week, when I was shopping and returned home with a few pounds of peaches. There I was in the kitchen wondering to myself what to do with my purchase. The answer was to create a peach themed meal. I started with a fresh peach and jalapeno barbecue sauce that I used with chicken. The barbecue sauce has a lovely clean taste with just a hint of sweetness with a slight bit of  heat from the jalapeno. The sauce was perfect in combination with chicken on the grill. I proceeded to end the meal with a beautiful peach almond crostata. The crostata uses almond flour which really compliments the sweetness of the peaches and makes for a lighter and slightly softer crust. Both recipes are fresh, sweet and delicious. I suggest buying some peaches this weekend and giving these recipes a try, I’m sure you’ll enjoy them as much as I did.

From by the bay wishing you the peachiest food memories!
Maryann

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blog jalapeno peach bbq

Fresh Peach and Jalapeno Barbecue Sauce
2 1/2 cups fresh peaches, stoned and chopped
1/2 cup ketchup
1/4 cup peach preserves
1 tablespoon garlic, chopped
3 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 tablespoon jalapeno chopped 
1 tablespoon lime juice 
1/2 teaspoon hot sauce
1 teaspoon salt 
1/2 teaspoon ground black pepper
Directions
Place on ingredients into a medium sauce pan and place onto a medium heat. Stir ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Cool and blend in a food processor. Place in a jar until ready to use . Barbecue sauce will last 3 days

Peach Almond Crostata

blog peach crostada

Peach Almond Crostata
1 cup all purpose flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick butter diced and chilled
4- 5 tablespoons ice water (approx.)
2 peaches stoned and sliced
1 tablespoon cornstarch
2 tablespoons peach jam
1/2 teaspoon almond extract
Directions:
To make pastry place into a food processor the flour, almond flour , salt and sugar. Pulse to blend. Add the chilled butter and pulse until the texture is grainy . With the motor running add the water slowly, stop just when the dough comes together.  Remove dough onto parchment paper, flatten into a disk and cover. Place in the refrigerator for at least one hour. While the dough is chilling place remaining ingredients into a bowl and mix. Preheat oven to 450 degrees F. Once the dough is chilled, remove  from the refrigerator and  keep dough on parchment paper and lightly flour top of the dough. Quickly roll out into a circle approximately 10 inch diameter. Transfer parchment paper with dough onto a baking sheet. Place peach mixture in the center , leaving a 2 ” border. Fold border over the peaches making a circle. Place in the over and bake foe approximately 20-25 minutes. Allow to cool. Serve warm or at room temperature.