Peachy Chef Salad
When you think about cooking with peaches, don’t limit yourself to desserts and jam. Peaches can pair well with savory dishes, too. I often use peaches for glazes and sauces for meats.
In this dish, I paired peaches with traditional chef salad ingredients. I tossed the peaches in a homemade honey French dressing, then spooned them over the salad. The result was wonderful- and a great lunch or dinner option for hot weather.
You can top the salad with cheese, meats or both. I like to add some nuts, too. I topped the salad with sharp cheddar cheese and bacon. I really liked the combination of the sweet fruit with the smoky bacon. Use what you like- and what you have on hand.
A chef salad is a great way to use up leftover grilled chicken or that open package of cheese. Add extra veggies, too, if you like. It also makes a wonderful meal when you don’t want to cook. Lovely, cool meal for a hot day.
Peach Chef Salad
Honey French Dressing:
1/3 c. honey
1/4 c. white wine vinegar or cider vinegar
1 t. paprika
1 t. dry mustard
1/4 t. salt
1/2 c. olive oil
3 cups chopped peaches
Salad:
6 c. torn salad greens
12 oz. cooked chicken, turkey, ham etc, cut into strips
1 c. cubed cheese
1/2 c. cashews, optional
To make the dressing, in blender, combine first five ingredients and start running machine on high. Add oil in a slow stream until mixture becomes thickened. Pour into bowl and stir in peaches and chill, several hours if you can. When ready to serve arrange greens on one large platter or on smaller salad plates. Arrange meat and cheese on platter or plates. Spoon over the peach/dressing mixture, add cashews, then serve. Serves 4-6.
Salad topped with bacon and cheese
Spiced Chocolate Zucchini Cupcakes
It’s that time of year. Zucchini time. Maybe I should call it, “What do I do with all my zucchini time?” Zucchini and other summer squash are in abundance right now. This recipe is another, tasty way, to use them.
These are wonderfully spiced, moist cupcakes. Instead of frosting them, I decided to top them with melted butter and cinnamon sugar. It’s something I’ve done with muffins, in the past. I didn’t see why I couldn’t do the same thing with cupcakes.
It was a really good idea. The cupcakes stand up well in summer heat. Besides, not everyone likes frosting.
As an added bonus- it is a another recipe using zucchini, and that is never a bad thing.
Spiced Chocolate Zucchini Cupcakes
2 cups all-purpose flour
1 t. baking soda
½ t. salt
1 t. cinnamon
½ t. nutmeg
Pinch of cloves
¼ c. unsweetened cocoa
½ cup butter, softened
½ cup olive oil
1½ c. sugar
2 eggs
½ c. buttermilk
1½ t. vanilla
2½ c. grated zucchini
1 cup chocolate chips
Topping:
½ c. butter, melted
½ c. sugar
2 t. cinnamon
Preheat oven to 325 degrees. Grease and flour 24 muffin cups or use paper liners. Mix together the dry ingredients. Set aside. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until the top of the cupcakes spring back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes or until cool enough to handle. Dip top of cupcakes in melted butter, then dip in the cinnamon sugar. Place on rack to finish cooling off. Makes 24.
Zucchini Pancakes
You can never have too many zucchini recipes. Especially this time of year. This simple recipe uses zucchini to make tender and flavorful pancakes.
They aren’t the type of pancake you would pour maple syrup over. They are wonderful topped with some fresh salsa, though. These pancakes make a nice lunch or main dish meal. They can also be served as a side dish. Similar to potato pancakes. I have been known to have them for breakfast.
I think they taste best when golden on the outside, a little crisp. They will still be tender inside.
So if you have more zucchini than you know what to do with, and you don’t want to bake zucchini bread, here is a recipe you might want to try.
Zucchini Pancakes
2 c. shredded zucchini
1 medium onion, diced
2 eggs
1/2 c. flour- you made need a little more or less depending on how moist your zucchini is
2 t. hot pepper sauce, or to taste
1 t. baking soda
salt to taste
oil for cooking
Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.
Blueberry Pie Filling
I recently came across a wonderful price on blueberries. Being the thrifty person that I am, I stocked up. I put some in the freezer and placed some in vodka for liqueur. I made cupcakes and syrup, muffins and pancakes. I have been eating plenty of them, too. I decided to use some of them to make pie filling.
There is something very satisfying in making your own pie filling. It is so much better than anything you would find in a can. It is a convenient ingredient to have on hand, too. A good quality pie filling can be turned into any number of desserts in no time- even pie!!
You do need to have Clear Gel to can pie filling. It is modified cornstarch. You can’t use regular cornstarch and you can’t use other thickeners. You could just can the berries, then thicken them later, but the Clear Gel makes it so much more convenient to use. I just order mine online, but it is available in some stores- primarily in Amish communities.
I opted to can my filling in pints. I find that size more convenient for me. Let the jars stay in the canner 5 or 10 minutes after they finish processing. It will reduce siphoning. Some foods, hot in the jars- will leak out of removed from the heat too quickly. Pie fillings are known for issues with siphoning.
Blueberry Pie Filling
6 qts. Blueberries
6 c. sugar
2 1/4 c. Clear Gel (modified cornstarch, not regular cornstarch)
7 c. water
1/2 c. lemon juice
Wash and drain berries. In large sauce pot combine sugar and Clear Gel. Stir in water and cook on high heat until mixtures bubbles and thickens. It is going to be really thick- don’t panic, just keep stirring so it won’t stick. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and ladle in hot, clean canning jars immediately. Leave 1/2 -inch headspace and remove any air bubbles with a knife. Wipe rims clean and put on lids. Place jars in boiling water bath and process for 30 minutes. Start timing when water returns to the boil. Turn off heat and let jars sit in the water bath 5-10 minutes before removing to counter to cool. Cool jars on counter on rack or towel, free from drafts. Check seals next day. Remove rings and wipe down jars with a soft, damp cloth before storing. Makes 14 pints or 7 quarts.
Source NCHFP
Peach Cheesecake Squares
I love peaches and I love cheesecake. Never thought to combine them before. Wow, what a great dessert!! With peaches in season, it seemed like the perfect time to make it.
This recipe was inspired by a post I saw about a place that makes peach cheesecakes. I decided to make a less traditional cheesecake. I used a 9×13 baking dish instead of a springform pan. I also ended up making the cheesecake in layers. Let me explain.
I baked the crust a little, then added the cheesecake layer to bake. I was trying to figure out the best way to add the peaches. I decided to put them on after the cheesecake was baked, so I cooked them while the crust and cheesecake layers were baking. The crumb topping was an afterthought. I wanted some texture and just put that together at the end.
The result was a really good dessert. Enough peaches. Light and rich at the same time. I will most definitely make it again.
So here is the recipe. Enjoy!!!
Peach Cheesecake Squares
Crust
¾ c. butter
1/3 c. brown sugar
1¼ c. flour
1 c. oatmeal, old-fashioned or quick cooking
2 t. cinnamon
¼ t. salt
Cheesecake Layer
2 (8oz.) packages cream cheese, softened
¾ c. sugar
2 T. flour
2 eggs
2 T. vanilla
2 t. cinnamon
Peach Layer
5-6 peaches, peeled, pitted and chopped, about 5 cups prepared fruit
2/3 c. sugar, or a little less
2 T. lemon juice
1 t. cinnamon
4 T. cold water
2 T. cornstarch
Crumble Topping
1½ c. rolled oats
½ c. butter
¼ c. brown sugar
3 T. flour
2 t. cinnamon
Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter and brown sugar, then stir in the rest of crust ingredients. Mixture will be crumbly. Press into bottom of prepared pan and bake 20 minutes. While crust is baking, prepare cheesecake layer. Beat cream cheese sugar and flour until fluffy. Beat in eggs one at a time. Stir in vanilla and cinnamon. Pour over crust and bake for 25 minutes, or until set. While filling is baking, prep peaches. Combine peaches with sugar, lemon juice and cinnamon in medium saucepan. Cook over medium heat until peaches are softened. Stir off and on to keep mixture from sticking. Combine cold water and cornstarch. Stir until smooth and pour into peach mixture. Mixture will thicken up. Stir until mixture returns to a simmer. Remove from heat and set aside. Prepare crumble topping. Mix all ingredients with your fingers until well blended. Place on a baking sheet and place in 350 degree oven for 15 minutes. You can do this while the cheesecake is baking, to save time. Let the cheesecake cool a few minutes. Then spoon over the peaches. Spread evenly and let it cool for 30 minutes. Spread the crumble mixture over the peaches. Cool then chill. Store covered in fridge. Serves 12. Can be frozen.
Pesto Sauce
In cooking camp yesterday the kids made fresh pesto sauce. I wasn’t 100% sure if they would like, but it turns out it was one of their favorite dishes.
Pesto is most often made with basil, but there are a lot of variations out there. Pesto can be made from parsley, sun dried tomatoes, spinach or mint.
I must admit to being a big fan of the original.
I make pesto often when I have fresh basil. I also freeze basil with olive oil, so I can make it all year long. Pesto can be tossed with pasta, rice, potatoes or other veggies. I also like pesto on chicken.
Basil Pesto Sauce
1 c. tightly packed basil leaves
1/4 c. olive oil, or more as needed
3-4 cloves garlic
Salt to taste
1/2 c. pine nuts, sunflower seeds, pecans or walnuts- I like to toast the nuts first
1 c. fresh grated Parmesan cheese
Combine all ingredients, except the cheese, in a blender and mix until smooth. Stir in the cheese and toss over hot, cooked pasta or use as a sauce on meat and poultry. Sauce will keep a few days in the fridge and makes about 1 1/2 cups, enough for 1 lb. of cooked pasta.
Peach Liqueur
I like to think of making fruit liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of summer’s bounty in alcohol?
Peach liqueur is one of my favorites. Pretty simple, really. Just combine peaches with vodka (or brandy) and allow the mixture to steep. After a week or two, strain it. After straining out the fruit, I also filter the liqueur through either coffee filters or cheesecloth to get it nice and clear.
Sweetening is optional. Unsweetened, it is called a Peach Eau de vie, which translates into water of life. Got to love the French!!! Sweetened, it is a liqueur.
Poured into pretty bottles, these liqueurs can make fun gifts, too.
Peach Liqueur
10 medium sized, ripe peaches
3 c. vodka or brandy
1 c. sugar syrup – optional – recipe follows*
Peel and pit peaches reserving only the fruit. You can leave the skins on, if you prefer. Place in jar with the alcohol and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired, and mature 4-6 weeks. Makes 4 cups.
*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored.
Cold Beet and Watermelon Soup
I really love this soup. On a hot day, it makes a great first course. I love salads, but sometimes I just want something else. It couldn’t be easier. You just blend up equal parts of watermelon and beets. Thin the mixture down with some stock. Add a bit of mint, and you are good to go.
I got this recipe from a friend of a friend. I tweaked it a little from the original, but it is pretty much the same. It is so simple and a great soup for a hot day. The sweetness of the watermelon pairs nicely with the earthy flavor of the beets. The mint also adds a nice little pop of flavor. The color is pretty cool, too.
I shared this recipe with a friend and she said she just drinks it like a smoothie. I find it a refreshing start to any meal, especially on a hot day.
Cold Beet and Watermelon Soup
1 part diced beet (cooked)
1 part diced seedless watermelon
a spring of mint
Put in blender
Add Chicken or Vegetable stock to taste/consistency
Add salt if desired
Dollop with Creme Fraiche or Sour Cream or even Greek Yogurt, if desired.
Garnish with fresh mint.
With any cold soup- chill well after you make it. You might even want to chill the bowls and spoons.
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.
Cherry “Danish”
We made these little pastries in cooking camp last week. The kids enjoyed making them and eating them. If you are a baker, you might balk at calling these Danish. They are not the traditional Danish we are used to. They are tasty, though, and easy to make. I call them pastries, although that seems a little vague. They are more like little biscuits, filled with fruit.
Mom always called them Danish. My Mom used to make a batch whenever she had unexpected guests. They are ready in no time. I used cherry pie filling in these, but you can use other fruit fillings or even make cheese Danish.
They are made with baking mix- like Jiffy Mix. I make my own mix and the recipe follows. You can prep them in the time it takes to preheat the oven. They bake for just a few minutes, so a batch made in no time at all.
Easy “Danish”
2 c. biscuit mix, like Bisquick or Jiffy Mix- I make my own.
2 T. sugar
1/2 c. butter
2/3 c. milk
Assorted preserves or pie fillings or even sweetened cream cheese or ricotta for cheese “Danish” I prefer pie filling over preserves because preserves melt a lot and tend to spill out during baking.
1/2 c. confectioner’s sugar
milk
Combine biscuit mix and sugar. Cut in butter. Stir in milk. Drop rounded tablespoonfuls on lightly greased baking sheet. Indent middle using spoon. Leave 2-3 inches in between, as they grow. Spoon preserves, or pie filling, into indents. Bake in 400 degree oven for 10-15 minutes or until lightly browned. Combine confectioner’s sugar with enough milk to make a runny glaze. Drizzle over cooled Danish. Makes 12.
Homemade Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
1½ c. shortening- I like to use coconut oil- you can also use butter, but mixture needs to be kept in the fridge if you use butter. I keep mine in the fridge in hot weather if I use coconut oil.
In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly-closed container and use it in 2-4 months. Makes 10 cups.
