Peach Scones
I’ve really been in the mood to make scones lately. Since I had some beautiful peaches, I decided to use them in the batter.
They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.
These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.
I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.
Peach Scones
3 cups flour
½ c. sugar
1 tablespoon baking powder
1 t. cinnamon
1 t. nutmeg
Pinch of cloves
½ t. salt
10 T. cold butter (1 stick plus two tablespoons)
¾ c. half and half or milk
1 egg
1½ t. vanilla
1½ c. peeled, chopped peaches – about 3-4 peaches
Glaze:
2 c. powdered sugar
About 2-3 T. half and half
1 t. vanilla
Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs. Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches. Use ice cream scoop to make scones, placing scoops of dough onto baking sheets. Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze or drizzle it over them. Makes 22-25 depending on size.
Homemade Plum Jam
This is one of the easiest jams you can make. You don’t need pectin and it cooks pretty quickly into sweet, thick jammy goodness. I prefer a softer set, so I stopped cooking mine a little sooner than you might prefer. I like a jam that spreads easily, even after it has been opened and stored in the fridge. I love this jam.
I did a test with just a couple of plums. The flavor was great, but some of the pieces of the peel seemed too big. I could see them in the finished jam. To insure the skins got chopped up, I cooked my jam for awhile then used an immersion blender to smooth it out. This is just a cosmetic preference. You can just cook down chopped up plums and they will be fine.
So here is the recipe. I got it from the NCHFP website. The only changes I made was to up the processing time to 10 minutes, so I didn’t have to sterilize the jars. I also let the jam sit in the canner a few extra minutes to prevent siphoning.
Plum Jam
2 quarts chopped, pitted tart plums (about 4 pounds) – any plums will work
6 cups sugar
1½ cup water
¼ cup lemon juice
Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir constantly to prevent sticking or burning.
Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water bath canner for 10 minutes. Turn off the heat and allow jars to remain in canner 5 minutes before removing. Set jars on cooling rack or towel in a draft free place while they cool down. Check seals once jars are cool. Yield: About 8 half-pint jars.
Eggplant Parmesan
I have been making this dish for a long time and it is always a favorite. Eggplant Parmesan is a cheesy and satisfying vegetarian meal, even for the die-hard meat lovers among us.
The recipe has changed over time. I used to dredge the eggplant slices in flour before baking. It was very good that way. My mom used to bread eggplant slices for my father, using bread crumbs. She would serve the eggplant with a little tomato sauce on top and sprinkled with mozzarella cheese. He loved them.
That is what first inspired me to bread the eggplant slices, rather than just using the flour dredge. I think the breaded eggplant slices stand up well to the other ingredients. They stay a little crunchier than the “flour only” version.
I also used to just use mozzarella cheese and the Parmesan. A friend said she added ricotta, like you would for a lasagna. I tried it and liked the addition of the ricotta. Now I make it that way all the time.
The biggest change might have been how I cook the eggplant before adding them to the rest of the ingredients. I used to pan fry the eggplant. Let me just say that eggplant soak up oil like a sponge. I remember making Eggplant Parmesan for a group of 250 once and went through an enormous amount of oil. Now, I just place the breaded eggplant slices on a baking sheet and drizzle oil all over them, before baking them in the oven. I use a lot less oil that way. It is also a lot simpler than pan frying.
So here is my often revised recipe for Eggplant Parmesan. In my family, we just call it E.P.
Eggplant Parmesan
2 large eggplants or 4-5 small ones
salt
flour
1 egg
½ c. half and half or milk
Pepper
1 T. Tuscan seasoning- recipe follows
About 2 c. of bread crumbs
oil
1 (15 oz.) container ricotta cheese
3 c. tomato sauce or marinara sauce
12 oz. mozzarella cheese
Parmesan cheese – you could also use Asiago or Romano cheese, if you prefer
Peel and slice eggplant about ¾ -inch thick. You don’t have to peel the eggplant if you don’t want to. Place about 1/2 cup of flour in a bowl and season with salt. Set aside. Combine egg, half and half, pepper to taste, and half of the Tuscan seasoning in bowl. Whisk to combine. Set aside. Place bread crumbs in a shallow dish, set aside. Dredge eggplant slices in flour, dip each slice in egg wash, then dip in bread crumbs, turning to coat evenly. Place eggplant slices on a baking sheet lightly coated with oil. Once all the slices are in the pan, drizzle with a little more oil. Bake in a 400-degree oven, turning once, until browned and tender, about 20 minutes. Drain. Place a small amount of sauce in the bottom of a casserole dish. Add a layer of eggplant slices. Combine ricotta with remaining Tuscan seasoning and spread over the eggplant. Top cheese with a little more sauce and another layer of eggplant. Top with mozzarella, remaining eggplant and remaining sauce. Sprinkle generously with Parmesan cheese and bake, uncovered in a 350-degree oven for about 40 minutes, or until bubbly and browned around the edges. Serves 6-8.
Tuscan Seasoning
½ c. dried basil
½ c. dried oregano
½ c. dried marjoram
3 T. dried minced onion
2 T. dried minced garlic
2 T. dried rosemary
2 T. dried parsley
1 t. crushed red pepper
Combine all. Store in a cool, dry place. Use for any number of recipes, from marinara sauce, to salad dressings.
Pork with Plum Chutney
I had very ripe plums and wanted to use them in a savory dish rather than a dessert. I had made a pear chutney before, so that gave me the idea of using the plums in a chutney. I had some pork loin defrosted and I thought they would work well together. I was not disappointed.
I started by pitting and chopping up the plums. They were very ripe. I say in the recipe it was 2 cups, but let’s say a generous 2 cups. You can be off a little bit here. A few more plums aren’t going the hurt anything. I threw everything in a pot and let it cook until the mixture thickened. After it was finished I added a little honey because it seemed too tart. Trust your taste here for how much sweetening it needs.
Here is the recipe for the chutney and for the pork.
Plum Chutney
2 c. pitted chopped plums
1 small onion, minced
4 cloves garlic, sliced thin
¼ c. balsamic vinegar
¼ c. brown sugar
2 T. honey
1 t. cinnamon
Salt, pepper and cayenne to taste
Combine all ingredients, except the seasonings in a medium saucepan and s= cook over medium heat until thickened. This took about 20 minutes, maybe a bit longer. As the mixture gets thicker, stir more often to prevent sticking. I added the honey later as the chutney seemed too tart when it was finished. That is partly based on how sweet the fruit is and your personal taste. Makes about 2 cups. Will keep in fridge for weeks. Great on pork, duck and chicken or served with cheese and crackers as an appetizer.
Pork with Plum Chutney
1 lb. boneless pork, cubed
2 T. cornstarch
2 T. sherry, not cooking sherry
1 T. soy sauce
Oil
Additional cornstarch for dredging
Salt and pepper
About ¾ c. plum chutney
Place cubed pork in a small bowl and combine with the cornstarch, sherry and oil. Chill several hours, if possible. Heat oil in skillet. Dredge the pork in cornstarch and sauté until cooked through. Season with salt and pepper and spoon any excess oil out of the pan. Add the chutney and simmer until heated through. Serves 3-4.
Green Tomato Pickles
The garden season is winding down around here. A number of friends have posted pictures of their last ripe tomatoes of the year. That is a sad time. But, don’t forget about those green tomatoes. You can make fried green tomatoes, which are great. You can also make these pickles. That way, you can enjoy those home grown tomatoes a little longer.
The recipe is pretty simple. I sometimes add a teaspoon of red pepper flakes to each jar for a spicy version. The hardest part is waiting. Once the tomatoes are canned, you have to give them 4-6 weeks for the pickling to finish. Trust me, it is worth the wait. While the recipe calls for using quart jars, you can use pints. Process for the same time as the quart jars. I like to use pints for the green cherry tomatoes.
Just because your ripe tomatoes are done for the year, harvest those green ones and get a little something more from your garden.
Green Tomato Dill Pickles – Kosher Style
Green tomatoes
6 ribs celery, cut in 2-inch pieces
6 Sweet green peppers
6 cloves Garlic, peeled
2 quarts water
1 quart vinegar- 5% acidity- you can use white or cider vinegar
1 cup canning or pickling salt
Dill, optional
Use small firm green tomatoes. Pack into hot, clean canning jars. Add to each quart jar a clove of garlic, 1 piece of celery, and 1 green pepper cut into fourths. Make a brine of the water, vinegar, and the salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of the top of the jar. Put on cap, screw band firmly tight. Process in a boiling water bath for 15 minutes. These pickles will be ready for use in 4- 6 weeks. Yield: About 6 quarts. Source: NCHFP
Fried Green Tomatoes
Tomato season is all about those firm, ripe, juicy tomatoes. For me, tomato season is also about fried green tomatoes.
Green tomatoes have a very different flavor than ripe tomatoes. It is like tomatoes and lemons had a baby. There is a distinct citrus-like tartness in green tomatoes. We fried some up in a class recently. Everyone enjoyed them.
Green tomatoes are pretty firm, compared to ripe tomatoes, which makes them great for frying. They soften, but don’t fall apart when fried.
There are a number of variations on exactly how to fry your tomatoes. I do a traditional breaded method, flour, egg wash and cracker crumbs. Then I pan-fry them.
I like using cracker crumbs, but you could use bread crumbs instead. I have friends that love to use cornmeal instead.
So here is my recipe. I hope you give it a try.
Fried Green Tomatoes
1 c. flour, or 1/2 c. flour and 1/2 c. cornmeal
1 t. salt
1 t. pepper
5 green tomatoes, sliced 1/2-inch thick
1-2 c. cracker crumbs, saltines preferred
2 eggs, beaten
butter or oil for pan frying
Place flour and seasonings in small bowl. Place crumbs in second bowl and eggs in a third bowl. Dip tomato slices in eggs then in flour. Dip slice in egg again and then in crumbs. Fry slices in hot oil until golden and tender in the middle, turning to cook evenly. Drain and serve warm. Serves 4-6.
Peach Tartlets -Vegan
I had friends visiting from out of town earlier this year and wanted to make them a special dessert. They are vegan. I decided to make these tarts. Making them vegan wasn’t hard at all. I just used coconut oil in the crust recipe instead of butter. The crust worked out fine, although it is very crumbly. The texture after baking is amazingly tender, but I found the dough a little harder to handle than when made with butter. I would make this crust again, even if I didn’t need a vegan version.
I used homemade peach pie filling made with peaches I had. You can use store bought pie filling, but I include the recipe at the bottom of the post. The recipe makes just over 2 cups of filling. I had crust left over.
I made 24 and used a little over half of the dough recipe. Had I rolled them out a little thinner, half a recipe would be enough.
Peach Tartlets
dough for 1 pie crust- recipe follows
About 2 cups peach pie filling, room temp or chilled – recipe follows
Preheat oven to 375 degrees. Roll out dough to 1/8-inch thick. Use a 2 1/2-inch biscuit cutter to cut out circles of dough. Place dough circles in mini muffin or tart pans. Press them in gently being careful not to tear them. Repeat with remaining dough and re-roll scraps. You’ll end up with about 24 dozen in all. If you don’t have enough pans, keep the extra dough circles under a towel or plastic wrap so they don’t dry out until you are ready to use them. Place a rounded teaspoonful of peach pie filling into each of the tartlet shells in the prepared pans. Don’t over fill. Bake for 12-15 minutes or until golden brown on top. Can be served hot, warm or at room temperature. Makes about 2 dozen.
Note: If I rolled the dough thinner I could have made more like 3 dozen.
Can be frozen. To reheat take straight from the freezer and place on a baking sheet. Bake in a preheated 325 degree oven and bake for about 20 minutes, but check after 15 minutes.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. coconut oil, chilled – you could use butter, lard or shortening
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt in food processor and add coconut oil. Pulse until mixture resembles coarse crumbs. Toss in vinegar and water, 1 tablespoon at a time, pulsing as you add, until dough just holds together. Remove from processor and press dough together to form a ball. Chill at least 30 minutes before using. Makes enough for 2 pie crusts or up to 48 tarts.
Peach Pie Filling
3 cups diced peaches
3/4 c. sugar
3 T. water
3 T. cornstarch
2 t. cinnamon
Heat peaches and sugar in a saucepan until bubbly. Stir to prevent sticking. Combine water and cornstarch and add to the peach mixture. Heat until thickened and bubbly. Add the cinnamon, too. If the mixture is too thin, add a little more cornstarch and water. Sometimes the peaches are extra juicy.
Corn and Barley Salad with Basil
This colorful salad can be a side dish or main dish. I like it as a main dish for hot summer days. It somehow manages to be light and filling at the same time. It makes a wonderful lunch, served over a bed of salad greens.
The combination of sweet corn and barley works so well together. I don’t think most people think of salad, when they think of barley. Barley is more commonly used in soups. But this versatile grain can also be a nice ingredient in a salad. Perfect on a hot day, when you want a lighter meal.
I had grilled corn, and had some leftover, so that is what I used. I think the smokiness of the grilled corn added a nice touch. I had some fresh basil so I added that, too.
If you are looking for a new salad idea- you might try adding barley to your next salad.
Corn and Barley Salad with Basil
½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions
Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.
Peach Streusel Muffins
I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.
I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.
They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.
While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.
Peach Streusel Muffins
Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter
Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional
Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.
Baked Eggplant “Fries”
This dish started because I had an eggplant that needed to be used. I love eggplant, but none of my usual recipes were doing it for me. I decided to turn my eggplant into fries. I wasn’t in the mood to actually fry them, so I thought I would try to bake them and see if I could get a result I liked. They came out really good. Plenty crispy.
I shared a picture of my fries and a number of people asked for the recipe. I decided to write out a more detailed version than I posted. People also asked about other ways to make them. I only baked mine, so I can’t give absolute answers, but I can give you a pretty educated guess. Yes, these would work well in an air fryer or convection oven. You’d have to use a lower temp and keep an eye on them for cooking time. Yes, they can be deep fried. I have had deep fried eggplant at restaurants. They were pretty darn good. I have also pan fried them in the past. Just add about 1/2 inch of oil to a large skillet and fry them.
So here is a more detailed recipe. I know I say medium eggplant. I hate to be vague, but that is the best I could do.
Enjoy!!
Baked Eggplant Fries
1 medium eggplant
Salt
½ c. rice flour, but you could use wheat flour or cornstarch
½ c. Oil
Preheat oven to 450F. Peel the eggplant, if you like. You don’t have to. Slice and crosscut into “fry” sized pieces. They are going to shrink some in cooking, so allow for the shrinkage. Lightly salt the eggplant and let it sit for about 10 minutes. The salt will draw some of the water out of the eggplant, making it easier for the flour to stick. Place the eggplant slices in a large bowl. Add the flour and toss until coated. Drizzle the oil on a large baking sheet. Add the eggplant slices, leaving room between them. Bake for 15 minutes. Remove from oven and turn the slices over. Return to oven and bake until golden brown- don’t burn them, but pretty dark brown if you want more crunch. Mine were in the oven for about 25 minutes total. Remove to platter with paper towels on it to drain. Toss with more salt, if needed and serve.
