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 […]
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 […]
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
Rhubarb is one of those vegetables that I’ve never come around to trying, until now. Previously, I knew about rhubarb pies, rhubarb and strawberry compotes for topping ice cream, and rhubarb jam. While these all sound fine, they never piqued my interest because: 1) I’m […]
I’m insane. I turned on the oven and stove on a hot and humid day. What was I thinking? I’m not going to lie, it was miserable for an hour or so but I dare say it was worth it. We’re overflowing with ripe peaches over here as you’ve likely seen in the last few posts. It’s a delicious problem to have and I’ll be sad when the season is over. Our little tree is almost done producing so I’m savoring each and every peach from here on out.
This time I decided to try my hand at a galette and since the peaches were juicy, I made a quick mixture of cinnamon, almond and flour to layer on the bottom and help absorb the extra liquid. If you can stand it or if you’re lucky enough to have air conditioning, give this buttery, flaky peach galette a try. Top with vanilla ice cream for an extra decadent treat.
10 ripe peaches
almond cinnamon mixture
1 T butter, melted
1 T raw sugar
from The Art of Simple Food by Alice Waters
1/2 cup ice water
2 cups all purpose flour
1/2 tsp salt
12 T (1 1/2 sticks) butter, cut into small cubes
2 T heavy cream or 1 small egg, beaten
Preheat oven to 375 degrees.
Place the flour, salt and butter into a bowl. Using your fingers, cut the butter into the flour leaving some large, irregular pieces. Using a fork, mix the flour and butter mixture while slowly pouring in the ice water until the dough begins to form clumps. Add more ice water if needed to brink the mixture into a cohesive mass. Gently pour out onto a work surface, need lightly until there are no dry patches and separate the dough into two. Flatten into a disk and wrap in plastic. Chill for at least an hour.
Remove one of the disks of dough (save the other for something else) and dust your work surface with flour. Make sure to smooth out any cracked edges in your disk of dough. Proceed to roll out in a circle until approximately 1/8″ thick. If dough cracks or you get some holes, just pinch off excess dough and patch up the cracks. This dough is very forgiving, but you will need to work quickly so the butter does not warm up.
When you have your round shape, transfer dough to a parchment lined sheetpan. If the dough is too soft, place in the refrigerator for 30 minutes.
Bring a large pot of water to a boil and add the peaches. Let boil 30- 45 seconds. Remove and place into an ice water bath. When cool enough to handle, peel skins off with a pairing knife and slice peaches into 6-8 slices per peach depending on size. Set aside.
Almond Cinnamon Mixture:
1 T all purpose flour
1 T whole almonds
1/2 tsp sugar
1/4 tsp cinnamon
Chop the almonds and place into a food processor with the rest of the ingredients. Process until the nuts are fine and the mixture is incorporated. Set aside.
Assemble the Galette:
Remove the dough from the refrigerator and sprinkle the center of the dough with the almond and cinnamon mixture, concentrating mostly in the very center.
Place peaches over the almond cinnamon mixture leaving a 2″ border around the edges.
Fold the edges toward the center, over the border of the peaches and continue around the perimeter of the tart until all edges are folded.
Brush the dough with melted butter and sprinkle with raw sugar. Bake 40- 45 minutes until edges and bottom is golden brown. Remove from oven and let sit 5 minutes. Transfer to a wire rack to cool for 20 minutes before serving.
When life gives you peaches… you make prosecco floats! That’s precisely how I cooled myself down and made use of some of this peach basil sorbet. Prosecco is just a touch sweet and the effervescence brightens the peach flavor making this float worthy of a toast… […]
This is the first year we had a real berry harvest. The previous year, we were lucky to get a few tart berries here and there, losing many to the birds and the fact that the plants were still young. Early on in the season, I noticed an abundance of flowers on the vines and flowers mean fruit will follow. We hauled in a record number of olallieberries as pictured below and unfortunately had to leave behind others that were way too ripe. I’ve been waiting for this day to come and already had plans for the berries.
This tart is buttery and rich, thanks to the almond cream and rich crust and the berries are perfectly sweet in every bite. As an alternative to ice cream, I like fresher flavors and was dying to have a simple sorbet that highlighted nothing but the natural flavor of the olallieberries. The jewel color is so beautiful and the texture is nice and creamy, just the way I hoped it would turn out.
from The Art of Simple Food by Alice Waters
1 stick butter
1/3 cup sugar
1/4 tsp salt
1/4 tsp vanilla extract
1 egg yolk
1 1/4 cups all-purpose unbleached flour
Beat butter together until creamy. Add the salt, vanilla extract, and yolk. Mix until combined. Add the flour and mix well, folding until there are no more dry spots. Pat into a flattened disc, wrap in plastic and refrigerate at least 4 hours.
After 4 hours, remove dough from fridge and let sit for 20 minutes on the counter before rolling. Sandwich dough between 2 sheets of wax paper or parchment and roll out into a 12″ circle. Invert onto a 9″ tart pan with removable bottom. Chill for 15 minutes.
Preheat oven to 350 degrees. Dock the dough by pricking bottom with a fork and blind bake for 15 minutes or until light golden in color. Let cool completely.
from Dessert Circus by Jacques Torres
1/2 cup + 1 T unsalted butter, room temperature
1/2 cup + 2 T granulated sugar
1 cup almond flour
scant 1/4 cup all-purpose flour
Place the butter, sugar, and almond flour in a mixing bowl and beat on medium speed until light and fluffy, 5 minutes. Add the egg and mix well. Scrape down the sides of the bowl with a rubber spatula as needed. Beat until the mixture is light and creamy, about 3 minutes. The batter will lighten in color and increase in volume as air is incorporated.
Add the flour and beat on low speed until just incorporated. Take care not to beat any more than necessary or the almond cream will lose its delicate texture and become too glutinous.
Assemble the Tart:
Pour the almond cream into into the cooled tart shell, stopping just below the lip of the shell. You will have leftover almond cream to use on another occasion.
*The almond cream can be stored in an airtight container for up to 5 days. It can also be stored in the freezer for several weeks. Bring to room temperature and beat lightly with a to return it to its initial volume and light texture.
Top with fresh olallieberries (blackberries work just as well but will be slightly more tart) and press gently into the almond cream. Place on a baking sheet and bake for 30-35 minutes until golden. Let cool on a wire rack.
2 cups olallieberry puree, strained
1 cup cold water
1 1/2- 2 cups simple syrup, chilled (1:1 ratio of sugar: water)
juice of 1/2 lemon
Combine all and spin in an ice cream maker according to manufacture directions. This batch took 35-40 minutes. Transfer to a container and freeze for a minimum of 2 hours, longer if possible.