Grilled Peaches

Tags

dessert, fruit, gluten free, grilled, peaches, quick, Southern

It’s that perfect time of year…. PEACH TIME!

Nothing beats sweet, juicy Southern peaches warm from the summer sun. I don’t like to do too much to them. I want to embrace their perfection, not mask it. This dessert is a quick one, perfect to thrown on the grill while you each the burgers you just made.

Grilled Peaches

• 2 ripe peaches, halved
• 2 tbsp honey
• Cinnamon, to taste
• Almond slices to garnish

In a bowl, drizzle the peach halves with the honey. Sprinkle with cinnamon to taste. Place on grill over medium heat. Grill for 2 minutes per side. Garnish with the almonds. Serves 2.

Fruit Salad with Sweet Basil and Lime Dressing

Tags

basil, dessert, dressing, fruit, gluten free, lime, salad, summer

I love good fruit but sometimes it gets old eating the same old apples and bananas. This fruit salad tastes fancy but is a snap to toss together. And the lime/basil combination is delicious. You could substitute the basil for mint or thyme too. Yum!

Fruit Salad with Sweet Basil and Lime Dressing

• 1 cup of 4 kinds of fruit (I used grapes, blueberries, raspberries, and kiwi)
• 1 lime, zested and juiced
• 2 tbsp powdered sugar
• 5 to 8 leaves of basil, julienned

In a bowl, combie the lime juice, zest, and sugar. Pour over the fruit. Toss lightly. Sprinkle with basil. Serves 4.

Homemade Pear Butter

Tags

butter, canning, dessert, fruit, gluten free, home grown, pear, Southern

Everyone loves fruit butter. It is rich and full of cinnamon-y deliciousness. This pear butter was a great way for me to use up a couple of the bags of fresh pears I got from home last time I was there for a visit. I don’t know what variety they are but they have a clean, crisp flavor and good texture. I saved seeds this year hoping for a sprout of a tree come spring. If you have any suggestions for growing a tree from seed, please be sure to comment.

Homemade Pear Butter (a variation of this recipe by One Hundred Dollars a Month)

• 8 lbs of pears, cored
• 1 cup water
• 1 cup sugar
• 3 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp cloves

In a large, heavy bottomed stockpot, combine the ingredients. Bring to a boil then reduce the heat to a simmer. Cook until the pears are tender, about 20 minutes, stirring occasionally. Once the pears are soft, spoon them into a food mill and smoosh them through. When all the pears have been seperated from the peels, add the pulp to a crock pot. Cook on low for 6 hours, stirring occasionally. Once the pear butter has thickened and turned a nice dark brown, it is time to can the goodies.

Bring a boiling water canner to a simmer. Wash the jars and bands in hot soapy water. Pour boiling water over the flat lids in a saucepan to sterilize. Ladle the pear butter into the prepared into the prepared jars, filling to 1/4 inch of the top.  Wipe each jar rim with a wet cloth to remove any butter that might have escaped the jar. Cover with the lid, screw on the band an dplace in the canner. Cover with water and bring to a gentle boil. Process for 10 minutes. Remove jars from the canner and place on the countertop to cool. After they are completely cool, check to be sure each are sealed. If they are not, refridgerate until ready to use. Makes 8 half pint jars.

Strawberry Freezer Jam

Tags

canning, freezer, fruit, gluten free, jam, Kentucky Proud, preserving, Southern, strawberry

When I went to home to my grandparents this past week, we were lucky enough to get several gallons of gorgeously ripe fresh strawberries. My mother made several batches of this freezer jam. It is a great way to preserve strawberries for enjoyment throughout the year. The color is very bright and hold even through the freezing process. We eat this jam on toast, ice cream and in place of syrup on  pancakes.

Strawberry Freezer Jam

• 2 cups crushed fresh strawberries
• 4 cups sugar
• 1 package of pectin
• 3/4 cup water

Mix crushed strawberries with sugar and let sit for 10 minutes. Combine pectin and water in a small saucepan and and bring to a boil. Boil for  a minute. Add this to the strawberries. Allow to rest for 3 minutes. Pour into sterilized jars. Screw tops onto jars and allow to sit for 24 hours. Place in freezer until ready to use. Makes 5 pint jars.

¡Olé!

Tags

beer, Cinco de Mayo, citrus, cod, fish, fruit, Mexican, salsa, tacos

I am so tired of hearing Republicans and Democrats bicker over immigration. I bet if Obama and McConnell sat down over plates of Mexican food and a bucket of cold beer they would get over their issues, work things out. I volunteer to act as chef for that day…

Citrus and Beer Marinated Cod Tacos with Fruit Salsa

The Fish:

• Juice and zest of a lime
• Juice and zest of 1/2 an orange
• 1/4 cup Corona
• 2 cloves of garlic, microplaned
• Cayenne powder to taste
• Salt and pepper to taste
• 1 lb cod or other firm white fish

In a large bowl, combine the first 6 ingredients. Marinade the cod for an hour. Grill over medium coals until flaky. Serve with the fish salsa in corn or flour tortillas.

The Salsa:

• 1 kiwi, peeled, quartered and sliced
• 1 mango, cubed
• 1/8 cup thinly sliced cucumber
• 1 roma tomato, diced
• 1 jalapeno, seeds and membrane removed, diced
• 1/8 cup onion, finely diced
• Juice and zest of 1 lime
• 1/2 tsp sugar
• Cilantro to taste

In a bowl, combine all ingredients. Allow salsa to chill and the flavors to meld. Serve over the fish.

Fruit Pizza with Sugar Cookie Crust

Tags

celebrate, cookies, dessert, fruit, parties, pizza, sugar

Later this month I am going to FoodBlogSouth 2013. I am so EXCITED!!!! I can’t wait to meet new people, learn new blogging techniques, and find new awesome recipes/flavor combinations. Are you going too?

One of the best things about meeting new people is being introduced to their family recipes. Over Christmas I met Kelsey B. She and her sisters brought a beautiful fruit pizza to our family Christmas dinner. It was such a hit that it nearly disappeared off the platter. The presentation was gorgeous. The bright, colorful fruit was so inviting and refreshing after a heavy Southern meal. It would be perfect for baby showers, wedding showers, work events, family reunions, etc.

Fruit Pizza with Sugar Cookie Crust

• 1 package of refridgerated sugar cookie dough
• 1 package cream cheese, softened
• 1/4 to 1/2 cup strawberry jelly (lump free for easy spreading)
• Seasonal fruit (strawberries, blackberries, raspberries, kiwi, etc)

Preheat oven to 375 degrees. In a greased cookie sheet, spread out the cookie dough evenly. Bake about 14 minutes or until cookies are done. Cool completely. Spread the cream cheese evenly over the cookie crust. Spoon and gently spread jelly over cream cheese. Top with fruit (do not use bananas, apples, or pears as they brown over time). Refrigerate for storage.

A Crisp of Stone Fruits

Tags

apricots, cherries, crisp, dessert, fruit, peaches, plums

When I saw this gorgeous dessert at Cooking Spree, I knew I had to try it. I was not disappointed! Simplicity and purity are both in taste and presentation…

I took my own photos but Ms Sharp’s are so much more appealing. How can you resist? You know you can’t!

One Year Ago: Vegetables with Balsamic Butter Sauce

Stone Fruit Crisp

(from Cooking Spree, with some minor modifications and great thanks!!)

The Topping:

3 T. unsalted butter, broken into several pieces
1/3 cup brown sugar
1/4 cup all purpose flour
2 tablespoons plus 2 teaspoons rolled oats
dash of salt
dash of freshly grated nutmeg
1/3 tsp ground cinnamon

The Filling:

1 pound assorted stone fruits (cherries, apricots, plums, or peaches)
1/8 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
dash of nutmeg

Preheat the oven to 375 degrees. Wash fruit. Cut large fruit into 1/8 sections. Halve cherries. Toss the fruit in the sugar, cinnamon, allspice, and nutmeg. Pour in a 8×8 inch glass dish. Combine the topping ingredients and sprinkle over the fruit. Bake for approx 25 minutes or until bubbly.

Fruity Sun Tea

Tags

beverage, fruit, summer, sun, tea

Nothing say summer more than sun tea. It is super easy to make and rather fun, especially if you are a kid (or are a kid at heart). I love adding fruit to mine. It adds extra pizzazz and a unique flavor. I hope you enjoy it as much as I do.

Fruity Sun Tea

• 5 Lipton tea bags
• 2 peach flavored herbal tea
• 1/2 lemon, thinly sliced
• 8 fresh raspberries
• Sugar to taste

In a 1 1/2 gallon pitcher, add water, tea bags, and lemon slices. Set out in the sun for 8 hours. Time will vary depending on how strong you like your tea. I prefer mine out all day. You may have to move the pitcher as the sun moves. When you reach desired strength, break the raspberries into small pieces. Stir in the berries and the sugar. Serve over ice.

Be sure to drink this tea quickly. It does not keep as long as regular ice tea.

Strawberry Caprese Salad

Tags

appetizer, basil, caprese, food, fresh, fruit, salad, strawberry

LOVE THIS SALAD!

Thanks to Rufus for posting this recipe a couple of weeks ago on his blog. It is so tasty and fresh. And I have decided I like goat cheese. The first time I tried goat cheese, I thought it was horrid. So musky, rank even. Bleck! Goat cheese tasted just like billy goats smell. No thank you!

I have tried a couple of goat cheeses since then and I think I like it. I must have had a bad batch or milk from an old goat (hehe!). The goat cheese in this recipe is perfectly paired with the sweet of the berries, the tang of the vinegar, and the herby wonderfulness of the basil. And it looks so fancy!

Strawberry Caprese Salad

• Goat cheese log, sliced
• 1/2 cup sliced strawberries
• 10 basil leaves, torn
• Black pepper, to taste
• Extra virgin olive oil, to taste
• Balsamic vinegar, to taste

Place the goat cheese in the freezer for a bit (30 minutes maybe). This will help it slice easier; otherwise it will be a crumbly mess. On a plate, arrange the cheese, strawberries and basil in a repeating row. Top with desired amounts of pepper, olive oil, and vinegar. Enjoy!

Granola

Tags

food, fruit, grains, granola, natural, protein, snacks

Every one loves granola. Plain, as cereal, on yogurt. There are endless combinations of fruits, nuts, and chocolates. Unfortunately good granola is expensive. And hard to find. Many granolas are just packed full of sugar with little other nutritional value. When I purchase granola, I usually pick Kashi’s GoLean Crunch, which has 9 grams of protein per serving. It makes a pretty good snack, especially if you pair it with a protein rich yogurt.

I specifically didn’t want my homemade granola to have a lot of artificial ingredients.  I chose as many non-processed things as possible, including non-sweetened coconut. I wanted to sweetness of the granola to come from the honey and brown sugar, though you could omit the sugar and just use honey if you like. Another sweetener idea might be molasses. Hmmmm…. anyway, let me know what awesome granola combinations you prefer.

Granola (loosely based on Ina Garten’s Homemade Granola)

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup of sliced almonds (I didn’t have slices so I blitzed some whole ones in the food processor a bit)
• 1/4 cup + 2 Tbsp vegetable oil
• 1/4 cup honey
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 cup non-salted pepitas
• 1/2 cup quartered dried apricots
• 1/2 cup dried sour cherries
• 1/2 cup dried cranberries
• 1/2 cup cashew pieces

Preheat the oven to 325 degrees. In a bowl, combine the oats, coconut, and almonds. In another bowl, whisk together the oil, honey, vanilla, and sugar. Pour the liquid over the oat mix and stir until they are well coated. On a parchment covered cookie sheet, spread the oat mixture into a thin layer. Bake for 30 minutes or until the coconut starts to toast. Every 10 minutes, stir and re-spread the granola. Cool the oats to room temperature. Gently break apart into bite sized pieces. Stir in the fruit and nuts. Makes about 5 cups.