Showing posts with label peach. Show all posts
Showing posts with label peach. Show all posts
Monday, February 13, 2017
grilled peach prosciutto pizza
grilled peach prosciutto pizza
Summer is over when school starts, right? Um wrong. I feel like summer passes me by now that I have a job that keeps me at a desk all day. Lucky for me, the farmers market reminds me weekly that summer is still in full swing with their delicious produce. I get so excited when I see peaches arrive at the farmers market each summer. A juicy, ripe peach is hard to beat and this pizza is the perfect showcase for them. This recipe is summer on a pizza with grilled caramelized peaches, fresh mozzarella, prosciutto and cilantro. Usually I prefer more of a thick, chewy pizza crust but this flatbread like pizza dough was slightly crispy and didnt overpower the toppings. I only used half of the dough for this peach and prosciutto pizza so I could use the other half for a different pizza creation sometime later this week (thinking smores pizza). I feel like I cheated on the grill a little by "grilling" these peaches on a lean mean grilling machine because I wanted to grill each individual peach slice. But it worked surprisingly well and I didnt have to worry about the slices falling to the bottom of the grill and creating a mess.
Grilled Peach & Prosciutto Pizza
for pizza dough:
recipe from allrecipes
3 c. all-purpose flour
1 package active dry yeast
2 tbsp vegetable oil
1 tsp salt
1 tbsp white sugar
1 c. warm water (110 degrees F)
for pizza toppings:
2 peaches, sliced and grilled for 2-3 minutes
a ball of fresh mozzarella
8 slices of prosciutto
handful of parmesan
cilantro
Preheat the oven to 375°F.
Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Kneed dough with your hands and roll out half of the dough on a pizza stone or baking sheet. If you want to use the entire dough then double the amount of pizza toppings.
Cut individual peach slices and grill for 2-3 minutes on each side. Top pizza with parmesan, thinly- sliced mozzarella slices, peach slices and prosciutto pieces. Bake pizza for 20-25 minutes. Top pizza with cilantro before serving.
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Wednesday, February 8, 2017
Ginger Peach Baked Oatmeal SRC
Ginger Peach Baked Oatmeal SRC
I eat oatmeal at least 4 times a week. It fills me up, gives me the energy to start my day and its delicious. I often put dry fruit in it as it cooks and bubbles away on the stove top. The dried fruit sweetens the oatmeal naturally so that all I need is a drizzle of real maple syrup on top and my breakfast is complete.
As I browsed through, A Taste of Madness, my July assignment for the Secret Recipe Club, I immediately became smitten with Cathleens recipe for Ginger Nectarine Baked Oatmeal. As stated above, oatmeal is truly my go to meal for breakfast, so the idea of baking up a whole pan of oatmeal packed with yummy flavors of ginger and fruit definitely appealed to me. I was not disappointed. The recipe was simple, quick and super yummy. I made a few small changes to the recipe - I used peaches instead of nectarines, maple syrup in place of brown sugar and lastly half almond milk and half 2% milk instead of all milk. I will definitely be making this recipe again and I highly recommend it too all my oatmeal eating and loving readers to do the same.
Another recommendation I am encouraging you all to do is to take some time to browse through all the recipes on A Taste of Madness. Cathleen has a fantastic collection of recipes! I adore the fact that there is a large number of recipes for ice cream and for donuts too. I have gathered ingredients together to make Blueberry Pudding Ice Cream along with the Salt and Vinegar Roasted Chickpeas. Both recipes make my mouth water!
I thank you, Dear Cathleen, for such a wonderful baked oatmeal recipe. My family and I enjoyed every bite!
Ginger Peach Baked Oatmeal
(recipe slightly altered from A Taste of Madness)
Ingredients:
3 cups rolled oats
2/3 cup real maple syrup (or brown sugar)
1/2 cup whole wheat flour (1/3 cup if you use brown sugar)
1 tsp ground ginger
2 tsp baking powder
1 tsp salt
2 eggs
1 cup almond milk
1 cup milk (any combination of milk is fine as long as you have 2 cups of "milk" in all)
1/4 cup canola oil
1 tsp vanilla
2 ripe peaches (or nectarines), diced
Directions:
Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.
In a large bowl combine all dry ingredients and then add in wet ingredients. Stir to combine well. Gently mix in diced peaches. Pour batter into prepared pan and bake for 25-30 minutes, or until middle is set. Cool slightly, serve and enjoy!
Happy Ginger Peach Baked Oatmeal Baking!
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Tuesday, January 31, 2017
gummy peach vodka and strawberry ipa hamantaschen
gummy peach vodka and strawberry ipa hamantaschen
Confession time: the last time I had a hamantaschen cookie, I was probably around seven years old and thought they were the lamest things ever. The ones I had were shelf-stable and came from a tin one of my Jewish relatives had bought at the grocery store. The cookies were dry and crumbly; the filling in the middle was something sad and un-kid friendly, like poppy seed with prune preserves.
If you're unfamiliar with hamantaschen, they're basically the Jewish equivalent of a linzer cookie. Basically a shortbread-like cookie with some kind of jam. Except instead of the traditional round, sandwich cookie shape, hamantaschen come in triangular shapes in honor of the Jewish holiday of Purim, a.k.a. Jewish Mardi Gras.
I kid you not. Purim is Jewish Mardi Gras. It's a thing.
The origin of Purim is a little long and complicated, but the short story is that some evil dude named Haman wanted to kill all the Jews in his empire, his plans were foiled, and as a result, all Jewish folks partied hard to celebrate and continue to do so today. As a Jewish person, you're obligated to get drunk on Purim. It's religion. It's god's word.
And before you get all up in arms about me being a heathen, do a Google search for "Purim" and see how many results come up for "Do I have to get drunk on Purim?" and "Is it Mitzvah to get drunk on Purim?"
The answer is yes.
So to get in the spirit of the holiday, I've eschewed traditional hamantaschen fillings for boozy ones like jam made from fresh strawberries drenched in hoppy IPA beer and Haribo peach gummies drenched in vodka.
Yeah, you read that right. Haribo peach gummies drenched in vodka. Because it turns out when you bake a gummy peach in the oven, it melts down and basically becomes a stickier kind of jam.
It's amazing.
(Also, you can drink the vodka that you infused the candy with and it tastes like Haribo gummy peach and life is awesome.)
ROUND OF APPLAUSE.
As for the cookie base itself, I used this hamantaschen recipe from Bon Appetit magazine. The recipe produced wonderfully buttery, loose crumb — a far departure from those lame ones I had when I was little. Fresh from the oven and with jam in the middle, each cookie reminded me of a scone.
Well, a boozy one, at least.
Happy Purim!
featured:
sur la table white porcelain salt spoon || crate and barrel lily wine glass
Some baker's notes:
- Prepare your fillings in advance! You can make the strawberry IPA jam up to two weeks in advance — just be sure to keep it in an airtight container in the fridge. The gummy peaches, however, work best if they're soaked in vodka for an hour and not much longer. Too long and they become too gooey and sluglike to work with.
- The dough can be a little bit of a pain to work with — it needs to have rested and chilled in the fridge for a few hours before you can roll it out. However, if you roll it out when it's too cold, the dough has a tendency to crack when you fold the cookies. AND THEN if you wait too long and the dough is too warm, they won't keep their shape in the oven! It's best to make the dough the day before you want to make the cookies, and then take it out of the fridge an hour before you roll it. Once you've rolled it, it's best to stick the cookies back in the fridge for around 30 minutes or so to allow the dough to firm up again. Sorry! It's worth it, I promise.
- Okay, the strawberry jam is a little bit finnicky too. Depending on how much alcohol your IPA had, the jam might not have thickened enough and will still be too runny for the cookies. When you're ready to use the jam, check the consistency. If this is the case, stir 1 teaspoon unflavored power gelatin into the chilled mixture and let sit for at least 15 minutes. The gelatin should thicken the mixture — but you can't do this in advance, or the gelatin will overbloom. You can also avoid this issue entirely by using an IPA with lower alcohol content.
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