Peach Crumble Bars


I’m baaaaack! Just in time for the thick of summer when I usually begin winding down due to lazy, hot days. Days when I would much rather open a bottle of rosé and plop an ice cube into the glass while kicking my feet up on the porch than turn on the oven. However, it was harvest time for the peach trees and when the fruit is ready, it’s time to spring to action. I felt particularly industrious and decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.

This recipe is easy and comes together fairly quickly with minimal sweat effort. It even tastes better the next day when the fruit works its way into the crust for a softer, more buttery bite.

IMG_5557 (1)

IMG_5543 (1)

IMG_5545 (1)


Peach Crumble Bars

adapted from here

Yield: 15 2 ½ inch bars

2 cups all -purpose flour

1 ½ cups old fashioned rolled oats

½ cup granulated sugar

½ cup firmly packed light brown sugar

1 teaspoon ground cinnamon

½ teaspoon baking powder

¼ teaspoon salt

6 oz butter (1 ½ sticks), very cold cut into ½ inch cubes

1 teaspoon vanilla extract

4 peaches, pitted and sliced ¼ inch thick


Preheat oven to 350° F


Combine flour, oats, sugars, cinnamon, baking powder, and salt in a large bowl. Add butter and mix with a pastry blender or your fingers until combined. The mixture will be crumbly, but should hold together when pinched.

Set aside 1 cup of crust mixture.

Transfer remaining crust mixture to a 9x 13 inch baking pan. Press firmly and evenly into the bottom of the pan.

Bake crust for 10 minutes. Remove from oven.


Layer peaches over the partially baked crust, making sure to overlap the slices. Drizzle the vanilla extract over peach slices. Sprinkle remaining crust mixture over peaches.

Bake 35- 40 minutes or until crumble topping is golden brown. Cool completely before cutting into bars.

Posted in Dessert | Tagged , | Comments Off on Peach Crumble Bars

Abbeville, Louisiana


I’d never read a southern gothic tale till after a visit to Abbeville, Louisiana. 150 miles East of New Orleans Abbeville is the “seat” of Vermillion Parish. The concept of a “Parish” was new to me as well prior to the visit but it was explained to me that its essentially what we in the rest of the country call a County. This is the heart of Cajun country, but to me, it’s where Cthulu lives, its where the king in yellow rules over Carcosa.

IMG_9366_edited-1 IMG_9367_edited-1

The downtown is very much what most folks would consider a “main street”. Warm and friendly people say ‘hello’ as you pass by strolling aimlessly. On one of these strolls we wandered in to place known locally as CC’s however the sign on the awning says Comeaux’s Cafe. The beignet’s were outstanding and had I not had Cafe Du Monde’s a few day’s earlier I would’ve said they were the best I’ve ever had.

Well worth a visit is the Mary Magdalen Church and the neighboring Cemetery.

Abbeville also produces cane syrup locally and the Steen’s mill in town has been going since 1910.

Not to be missed are local Oyster’s at Dupuy’s where the oyster’s are from local water’s and have a cleaner, more earthy flavor than what you’d get in a restaurant in New Orleans. Also, get yourself one of their bloody mary’s while you’re there.


We were lucky in our visit as we stayed with local’s. A friend of our’s has family that lives right by the center of town. They were nice enough to take us out to their farm, a sprawling 100 acres of farmland where rice fields and crawfish are harvested seasonally. We learned quite a bit about the season for hand-harvesting crawfish and how it is done. Prior to this trip, we had no idea there was a specific season, February through March, for harvesting crawfish. Needelss to say, the trip to the farm was beautiful and a real treat! Below is a crawfish trap.






One of the highlights of our stay was the extravagant meal that was prepared for us the first night- a handful of cajun specialties: dirty rice, etouffee, maque choux, and turducken. Turducken! I could hardly contain my excitement at finally having the opportunity to try this dish. Turkey, duck, and chicken all rolled into one bundle complete with stuffing and slow roasted to perfection. It was such a decadent feast and I will forever remember that wonderful meal and our gracious hosts.

Posted in Travel | Tagged | Comments Off on Abbeville, Louisiana

New Orleans


Hot days, hot beignets, live jazz, street performers, hurricane drinks, and excellent gulf seafood are among things this fine town of New Orleans is known for. They really know how to have a good time and eat well and I admire that. New Orleans has been on my list of places to visit for quite a long time so when we had to opportunity to meet up with here with friends, I knew my chance had come. I booked us some plane tickets and didn’t look back. Here’s a super condensed glimpse of what we got up to.

Bourbon Street Madness + French Quarter


We arrived late in the day and were absolutely famished from all of the travel. Our first stop was a bee-line for Napoleon House to quench our thirst with their classic Pimm’s Cup, a side of red beans and some po’boys. I definitely recommend Napoleon House for their refreshing Pimm’s Cup. The inside alone is worth a peek. This is the kind of place I dream of… authentic, historic, dark, and if those walls could talk, what a feast for the ears it would be.



But before I get ahead of myself, lets get to first things first. No matter what, if this is your first trip to New Orleans you must witness the madness that is Bourbon Street at night, in all of its glory. I’m not saying you need to spend a lot of time here, even a quick stroll through the streets will give you your fill. Just do it. Oh, and if you really want to get in on the festivities, get yourself a grenade or a fishbowl if you’re fealing adventurous. Let the good times roll…


All that walking around Bourbon Street will work up a fierce appetite. Duck into one of the many eateries for a quick snack. We chose to try Acme Oyster House for their fresh local oysters, gumbo, and my personal favorite, the fried crawfish. I could not get enough of those suckers which were not only finger licking good, they were slap yo mama good. For real.


It’s amazing in our tired state we were able to continue on, but somehow we managed to keep going. We happened upon Pat O’Briens Pub and were immedately smitten with their courtyard and instantly taken by the piano bar in the other room. We proceeded to get ourselves a table, hurricanes, and enjoyed the raucous sing alongs and even put in song requests. All in all, a very good time.


I think it was about this point when we decided to call it a night since we’d been on the go since before 5AM west coast time and were in full zombie mode by now. On the way back to the hotel, we searched for some good fried chicken and finally hit the gold mine… in a convenience store! Yes, you read right. A convenience store. Brothers Fried Chicken was freshly fried and all of the goodness we hoped for. We took it to go and feasted back at the hotel with greasy fingers, napkin bibs and all. The works.


The next morning, we were greeted with a pleasant surprise. Hot beignet s from Cafe du Monde! Yesssss!!!! Our firend woke up early and walked down to CdM and got some beignets to go and man, were they good. They were every bit as delicious as I had imagined. In fact, I enjoyed them so much, we went back a few more times. Self-control was long gone by now. K ate one and I finished the rest. Even licked my sticky fingers clean, no shame.


Garden District

From French Quarter, hop on the St. Charles street car and take a short ride up to the Garden District.


One would be remiss to visit New Orleans without making time to stroll the Garden District. Architecture fans will definietly enjoy seeing the opulent homes and ornate gardens albeit from a distance and on the opposite side of the gates. But no matter, it is time well spent on a nice day. Put on your walking shoes, get yourself some coffee, and bring the camera.





If you need a rest, a good place to stop by is Mojo Coffee House in lower garden district where you can get your coffee, latte, teas, or a pastry snack. Since we were there in September and it was sticky hot, I opted for an iced tea and we sat for a spell snacking on coffee cake and planning the next move.


No trip for me would be complete without a stop to the cemetary. To be honest, there were too many I wanted to see while visiting, but not sure if K had the fortitide to be dragged through all of them.  Since we were in the Garden District, we decided to go to Lafayette Cemetary No. 1 early in the morning to takle advantage of the good natural lighting and avoid crowds. This turned out to be a successful plan as we hardly had any company and were able to leisurely take it all in.

Side note: Most cemetary entrances require a tour and few let in unguided guests. Lafayette is one of the few that do not require a tour.








After our cemetary stroll, we were good and hungry so we stopped by District Doughnuts for what else, doughnuts and coffee. Oh, and I should mention this was our second visit in a few days where we sampled even more flavors and K got a slider. My favorite doughnut was the pistachio brown butter. So good that I still think of it and wish I could transport myself back just to have another (or three) of these.



A good place to go if you’re with a group of people is the St. Roch Market in Fauborg. It is a food and drink hall that has somthing for everyone. Stocked with local vendors selling coffee, regional specialties, wines, dry goods, and fresh prepared foods it is a one-stop-shop for pleasing everyone in your party.

Whitney Plantation


Further afield, there are plantation houses all along both sides of the Mississippi River. It is a beautiful drive and a nice way to spend a quieter day out of the city. We chose to tour the Whitney Plantation located about an hour outside of New Orleans near Wallace in St. John the Baptist Parish. An antebellum estate and sugarcane plantation, the entire tour is centered around slavery and details the history of what life was like as a slave on the plantation, from birth to death.

Side Note: If you go when the weather is hot, make sure to bring plenty of water and perhaps an umbrella to shield you from the sun because the majority of the tour is outdoors.







Back in Town

One of the many things I had on my “must do” list was to try all the fried shrimp po’boys I could get my hands on. I love me some shrimp and if it’s fried, all the better. Let the glutton bowl commence. Hands down, our absolute favorite was at Parkway Bakery. The breading on the shrimp was mouth watering delicious and the french bread with its delicate crisp crust making way to a soft and tender inside was just too good. And, with a glass of local Abita beer and bag of Zapps, I throw in the towel. I found my spot.




Our final night in New Orleans was spent at Commanders Palace for a meal extravangaza. I had no idea how large this restaurant was and how many dining rooms they have. We passed several dining rooms, went upstairs, and menadered thought another before arriving at our table in the garden room. While I can’t remember everything we all ordered, some of the highlights were: turtle soup, chicken and sausage gumbo, gulf fish, and veal chop. In between that, there were copious amounts of cocktails, wines, and desserts. A fabulous night to end this leg of the trip, indeed.

I have to say, although New Orleans is a touristy town, we did not have a bad meal for all the days and nights we spent in this city. It took some obsessive searching but was well worth sifting out the gems that made for a great time. Here are a few other noteworthy places we tried but are not shown here:


Bacchanal in the Bywater district for live jazz, relaxed backyard patio sitting and casual dining. Grab a bottle of wine from their shop and a cheese plate and relax under the twinkling lights while listening to live music.

Toups Meatery in Midcity for a carnivorous meal that will leave you absolutely stuffed. Highlights of our meal included chicken liver pate, gulf shrimp, and lamb’s neck.

Buffa’s Bar and Restaurant in Faubourg Marigny for a super casual drinks, food, and live music. We also loved their red beans and rice.


Courtyard Brewery great spot for local beer (IPA and Saison) and food trucks.


Crescent City Farmer’s Market for prepared foods and fresh produce.

Frenchmen Street for live jazz music. Pop in and out of bars and listen to live jazz without the raucous Bourbon Street crowds.

Posted in Travel | Tagged | Comments Off on New Orleans

Pumpkin Baked Doughnuts with Maple Butter Glaze


Hello! It’s been a second since I’ve spent some time here and I’m glad to be back. We’ve had a busy fall with some travel and excitement around these parts so not much cooking has been done. I  have some travel posts upcoming up from the South and I’m super excited to share. While I gather my thoughts on those, let’s enjoy some baked doughnuts and waste some time together.

Today, it’s all about fall flavors and these breakfast worthy pumpkin doughnuts that pair perfectly with morning coffee. Add a dash of sprinkles and these gems instantly become that much more festive. I’m not going to lie and tell you they are is any way a healthy snack just because they are baked and not fried. These suckers have butter in them. However, I will say they are easy, quick, and a definitely a crowd pleaser.





Pumpkin Baked Doughnuts

From King Arthur Flour

Yield: 12 doughnuts

½ cup vegetable oil

3 large eggs

1 ½ cups granulated sugar

1 ½ cups pumpkin puree (canned)

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 ½ teaspoons salt

1 ½ teaspoons baking powder

1 ¾ cup + 2 tablespoons all-purpose flour


Preheat the oven to 350°F. Lightly grease two doughnut pans.  You can also use muffin tins.

In a mixing bowl, combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder and whisk until smooth.

Add the flour, stirring just until incorporated.

Fill the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each depression.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

Cool completely before glazing.


Maple Butter Glaze

1 ½   cups powdered sugar, sifted

4 tablespoons maple syrup

2 tablespoons melted butter (unsalted)

Combine all ingredients except melted butter in a bowl and whisk until smooth. Drizzle in butter and whisk to incorporate. If the glaze is too loose, add powdered sugar a little at a time to thicken to desired consistency. If glaze is too thick, add maple syrup until desired consistency is reached.

Posted in Breakfast, Dessert | Tagged , | Comments Off on Pumpkin Baked Doughnuts with Maple Butter Glaze

Whipped Feta Cheese and Heirloom Tomato Salad


Cheese is delicious food. Usually, if you’ve got a good quality piece of cheese, it needs nothing else, definietly no embelishments. Sometimes, a nice loaf of crusty baguette and maybe some grapes are really good with cheese too. This time, I decided to go for it and make a spreadable version that I could enjoy with the whole wheat lavash that I already had. This feta cheese spread turned out to be magical. With only 2 ingredients (cheese + cream) I was able to transform a block of feta into a creamy, buttery, spreadable condiment that is wondrously versatile. And, it tastes a bit like Boursin. Jackpot!


Get yourself some ripe heirloom tomatoes and slice thick. We are generous today.


The key to getting a melt- in- your -mouth spread with creamy, fluffy texture is French feta. Go for the good stuff, it will pay off. Make sure your feta is soft and not firm or dry (aka big box supermarket variety, you know the brand I’m referring to).


Fresh herbs, almost any kind will do. I had chives and basil on hand so that’s what I used.


Whippeed Feta Spread

Yield: 1 cup

¼ pound French feta cheese

¼ cup heavy cream

Salt to taste

Olive oil

Chopped chives and basil for garnish

Break the feta apart into small chunks and place into the bowl of an electric mixer with the whip attachment. A hand mixer would be ideal since this is a small quantity, but either appliance will work. Beat on medium speed until the cheese begins to form a coarse paste. Add 3 tablespoons of heavy cream and continue beating until the mixture turns light and fluffy. Add salt and an additional tablespoon of heavy cream if mixture is still too thick.

Remove from the mixing bowl and place onto a platter of sliced heirloom tomatoes or in a bowl. Drizzle with good quality olive oil, sprinkle with chopped chives, basil, and pepper.

Posted in Sides, Starters | Tagged , | Comments Off on Whipped Feta Cheese and Heirloom Tomato Salad

Tlacoyos with Quelites and Noplaes


Every trip to Mexico City is a fantastic experience for one reason or another. This last time was especially memorable for me beacuse I learned a new way to prepare filled masa and was introduced to quelites-  leafy greens, usually amaranth, but can be a number of dark colored tender greens that are slightly bitter. Our trip to Mercado 100 and learning about tlacoyos can be seen here. Tlacoyos are oval shaped filled masa treats that are toasted or can even be fried.

Over the years and through our travels, I learned the hard way that if I want to have any chance of accurately replicating a dish we had abroad, I need to get on it as soon as we return home. Otherwise, all is lost. Luckily, I took notes while on vacation and got to work in the kitchen soon after while the memory was still fresh and I’m so glad I did because this is a wonderful vegetarian dish that is delicious and everything but the filled masa can be made ahead. Let’s get to work.


Quelites and tomatillos.





Prepared, fresh Masa

Quelites, one large bunch

2 cloves garlic, chopped fine

½ onion, diced

3 tablespoons olive oil

Salt and pepper to taste

Nopales- 2 cactus lobes

Tomatillo salsa

Cotija cheese

Refried black beans

In a medium size saute pan, heat olive oil over medium heat until shimmering. Add onion and garlic, lower heat to very low, stir and cover. Let cook on low heat until the onions become translucent, about 8- 10 minutes. Remove the lid, increase heat to medium high and add the quelites, stirring occasionally just until wilted. Season to taste with salt and pepper. Remove from heat and set aside.

Prepare the nopales:

Wash and dry the cactus lobes. With a pairing knife, cut off the prickly needles in one swift motion against the growth. After cleaning the cactus, slice into 2” long x ½” wide strips. Place into a colander and rinse with cold water. Let drain. Place a grill pan on the grill and cook cactus until they soften, making sure to turn and move them around. This process not only cooks the cactus but also dries them out enough to significantly decrease the amount of viscosity. This can also be done indoors on a comal or in a dry skillet. When they are a bit charred and soften, remove from heat and let cool down.

Make the Tlacoyos:

Size does not matter here. These can be large or smaller, whatever you desire.

Pinch off a ball of masa and roll between palms to form a thick tube shape. Place onto a piece of plastic (a produce bag from the grocery store is ideal), or wax paper works in a pinch) and cover with a second piece of plastic. Using a rolling pin, roll the masa lengthwise, into an oval shape with tapered ends. Place on a parchment lined sheetpan. Repeat the process 3 more times for a total of 4. Try to make them roughly the same size so that they fit together easily when sandwiched. These will be the bottoms. For the tops, repeat the rolling process 4 more times and set aside. Do not stack.

By now, you should have 4 bottoms on the sheetpan. Spread the refried beans in a thin layer over each bottom piece leaving a ½” border around the edges. Top with another piece of rolled masa and gently place directly over, pressing very lightly over the surface to get rid of excess air pockets. Pinch the border together to seal. Repeat until you have completed all 4.

On a heated grill, comal, or dry saute pan, place the filled tlacoyos and cook until the masa turns opaque, making sure to flip them over half way through. Depending on how thick your masa is, the cooking process could take between 5-8 minutes. Generally, when the masa begins to puff up, it is ready to be flipped over and cooked on the other side.


Layer a scoop of quelites over the tlacoyo, and spread out in a thin layer. Top with slices of nopales, tomatillo salsa, and a sprinkle of cotija cheese.

Enjoy immediately.

Posted in Dinner, Main | Tagged | Comments Off on Tlacoyos with Quelites and Noplaes

Grilled Peaches with Whiskey Caramel and Vanilla Ice Cream


Since we’re in the thick of summer weather, I bet not many folks are willing to turn on their oven these days. That’s perfectly acceptable and nobody understands not wanting to heat up the house better than me. However, I am willing to toss dessert on the grill. Chances are, many of you are grilling up a storm this summer too. I’ve got an easy crowd pleasing dessert for us that just needs a few minutes on the grill.

This has got to be one of the easiest desserts of the summer.It doesn’t require a lot of ingredients, preparation, or time. If you’ve got great quality peaches, store bought ice cream and a bit of caramel sauce, you’re half way there. Add granola for some extra texture or leave it out, totally up to you.




Grilled Peaches:

Yield: as many as you like

Fresh peaches (ripe but not too soft)

Whiskey caramel sauce, recipe here

Almond granola, recipe below


Almond Granola

2 cups old-fashioned oats (not quick cooking or instant)

¾ cup slivered almonds

2 tablespoons dark brown sugar

¼ teaspoon table salt (not Kosher)

¼ cup maple syrup

3 tablespoons grape seed oil

1 tablespoon water

Preheat oven to 275 degrees Fahrenheit. Line a sheet pan with parchment paper.

In a mixing bowl, combine all dry ingredients, set aside.

In a small saucepan, bring wet ingredients to a simmer. Pour over dry ingredients and mix thoroughly. Turn the mixture out onto the parchment lined sheet pan. Bake for 30 minutes. Rotate pan, mix the granola, and continue baking for another 15 minutes.

Let cool completely on the sheet pan. Granola will crisp up when it cools down. Store in an airtight container.

Prepare the Peaches:

Slice peaches in half and discard pits. Brush lightly with coconut oil and place on a grill, cut sides down. Grill just until peaches get their grill marks and then remove.

Serve immediately with whiskey caramel and granola.

Posted in Dessert | Tagged , | Comments Off on Grilled Peaches with Whiskey Caramel and Vanilla Ice Cream

Banana Split Bites with Whiskey Caramel and Homemade Magic Shell


These hot and humid summer days do not call for turning on the oven. Instead, let’s keep it simple and cool down with miniature banana split bites, adult style. What makes these special is the whiskey caramel and homemade magic shell. Colorful sprinkles make it fun. Grab a few spoons and dig in.



Miniature Banana Split Bites

Yield: 6 pieces

1 banana, sliced into 6, 1/2″ rounds

1 pint vanilla ice cream

1/2 cup magic shell chocolate coating

2 tablepsoons whiskey caramel

whipped cream

4 maraschino cherries


Arrange banana slices on a plate and place one scoop of ice cream on top of each slice. Drizzle magic shell over ice cream and top with a dash of sprinkles. Pipe 5 rosettes of whipped cream directly on the plate and top each with a maraschino cherry. Drizzle whiskey caramel around and enjoy!

Whiskey Caramel

Yield: 1 1/2 cups

1 cup sugar

1 cup cream

4 oz unsalted butter

2 tablespoons whiskey

Place sugar into a saucepan with enough water to create a sandy consistency. Wash down any sugar that is stuck to the inside of the pan, use additional water if necessary. Bring sugar to a boil and cook on medium heat until it caramelizes to a deep amber color. Turn off heat and slowly add the cream, whisking until combined. Use caution as mixture will release steam and may splatter. Whisk in butter and whiskey. Let cool and then transfer to a container. Will keep refrigerated for two weeks.

Magic Shell

recipe from Serious Eats

yield: 2 cups

250 (1/2 pound) grams dark chocolate, chopped

200 grams (1 cup) refined coconut oil *not virgin or unrefined

125 grams (6 tablespoons) light corn syrup

Combine all ingredients into a microwave safe bowl. Melt in the microwave at 15 second increments until the chocolate is almost all melted, but not completely. Stir gently to combine and the rest of the chocolate should begin to melt and the mixture will become smooth. Make sure not to get the chocolate too hot when melting or it will separate.

Spoon over ice cream and in seconds it will begin to turn from glossy to matte and harden to a crisp shell.

Posted in Dessert | Tagged | Comments Off on Banana Split Bites with Whiskey Caramel and Homemade Magic Shell

Peach Scones


Summer fruit is by far my favorite. Our peach trees produce the sweetest, juiciest fruit that I eagerly await each year. And, I greedily hog the first ones of the season for myself. We have a system here that works out very well for me. K prunes and tends to the trees, watering and patiently taking care of them throughout the season. I am nowhere to be seen during this time. As soon as the fruit comes in and becomes ready to pick, I swoop in and select the best ones.

This year we were on track to get the largest yield yet. Sadly, that did not happen since we had a reverse spring and the weather was all out of whack. Many of the flowers fell off and the  few that hung on to turn into fruit turned out small and many cracked since we got a deluge of rain over two days right before picking time. I did not have high hopes for these peaches. Thankfully, I was proved wrong and despite their smaller size and not looking as pretty as in previous years, they were just as sweet and delicious.

We love scones with our morning coffee and a warm batch first thing in the morning is a treat. The addition of fresh peaches makes them even more rich and creamy. I hope you enjoy them as much as we did.






adapted from America’s Test Kitchen

Yield: 8 scones

1 ½ cups fresh peaches, diced
8 tablespoons unsalted butter, frozen whole + 2 tbsp melted butter
½ cup sour cream
½ cup whole milk
½ cup sugar+ 1 tbsp for sprinkling
2 cups unbleached all-purpose flour, plus additional for work surface
¼ teaqspoon baking soda
2 teaspoons baking powder
1 teaspoon grated lemon zest
½ teaspoon table salt

Adjust oven rack to middle position and heat oven to 425 degrees. Grate 8 tbsp of butter on large holes of box grater. Place grated butter in freezer until needed. Melt 2 tbsp of remaining ungrated butter and set aside. Place diced peaches in freezer until needed.

Whisk together sour cream and milk in medium bowl; refrigerate until needed. Whisk flour, baking powder, 1/2 cup sugar salt, baking soda, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metalspatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle peaches evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 min. Transfer to wire rack and let cool 10 min before serving.

To Make Ahead: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes

Posted in Breakfast | Tagged , | Comments Off on Peach Scones

Plum Palate Cleanser


I have fond memories of Santa Rosa Plums. In fact, these memories run so deep that I am forever ruined when it comes to other plum varieties, they are just not good enough. When we were growing up, our neighbors in the back had a row of these plum trees all lining the dividing wall. In the summer time, the trees would blossom full of plums and the branches would hang way over the wall onto our side. I’m sure you can guess what happened to those plums that crossed over.

Santa Rosa’s are unique in that their flesh is deep red and super juicy while the purple skins remain very tart. I like this combination and spent many a summer enjoying this overflow of free fruit. I also spent even more years without these plums and gave up trying to find them at the local grocery stores. No luck at all, except one time and I bought a bag full, it was like gold. Then, we decided to plant our own trees and now we are lucky enough to enjoy our very own crop, year after year.

Since this sorbet is tart, I like it best as a palate cleanser. In between courses, a very small scoop is a great way to wipe away any remaining strong flavors  from the previous course and prepare for the next. Hope you enjoy!






Santa Rosa Plum Palate Cleanser

Yield: 3 quarts

3 cups sugar

3 cups water

8 cups sliced plums, seeds removed

2 ½ cups simple syrup plus additional

3 tablespoons lemon juice

1 large egg, washed and dried

Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil, stir to dissolve all sugar and continue to boil 1 minute. Remove from heat and let cool completely. When cooled to room temperature, place in the refrigerator. This can be made days in advance.

Chop and pit the plums, leaving skins on. Place all 8 cups of plums in a large, non-reactive stockpot (8 quart pot works well) and add 2 ½ cups simple syrup. Bring to a boil and immediately lower heat to medium low and poach until tender. When plums are tender, remove from heat, cool, and puree in a blender.

Strain pureed plums through a fine mesh strainer and add lemon juice. To determine if there is enough simple syrup in the mixture to yield a smooth sorbet, carefully place the egg into the container with the puree and press it down gently. The egg should float to the surface leaving a nickel to quarter size circle of exposed eggshell. If the area is larger than a quarter, the mixture is too sweet; add water until the egg’s surface closes to a quarter size. If the area is smaller than a dime or egg is not visible at all, add simple syrup.

Completely chill the sorbet base and spin according to manufacture directions. My ice cream maker only holds 1 ½ quarts of liquid at a time so I needed to make 2 separate batches.

Related Posts Plugin for WordPress, Blogger...
Posted in Dessert, Sides | Tagged , | Comments Off on Plum Palate Cleanser