Peach Ice Cream

Is this best made with fresh peaches?  Yes.  Is it a slice of heaven on a cold winter day when made with home canned peaches?  Absolutely.  With projected temperatures in the low sixties this weekend, I might be inspired to make ice cream for the December heat wave.

4 Large Eggs
1 Cup Sugar
1/2 Tsp Salt
4 Cups Whole Milk
28 Ounces Sweetened Condensed Milk
4 Cups Diced Peaches
If using fresh peaches an additional 1/4 cup sugar will be needed.

In a large saucepan, whisk together eggs, sugar and salt until well blended.  Stir in milk.  Put over low heat and cook until mixture is just thick enough to coat a spoon and thermometer reads at least 160 degrees, stirring constantly.  DO NOT BOIL.  Remove from heat immediately and transfer to a bowl that is sitting in an ice bath.  Stir gently for 2 minutes, add sweetened condensed milk and stir to combined.  Cover with plastic wrap - pushing wrap into the top of the custard.  Refrigerate overnight.

30 minutes before freezing, prepare peaches by mashing (add sugar if fresh peaches, no sugar if canned). Combine custard and peaches.  Fill ice cream cylinder 2/3 full of custard mixture and freeze according to manufacturers' directions, refrigerating remaining mixture until ready to freeze.  Transfer frozen ice cream to a container that allows about an inch of headspace for expansion.  Press plastic wrap into top of ice cream and put into freezer for 2 to 3 hours to firm.

Repeat with remaining custard.

Peach Barbecue Sauce

Yes, yesterday's recipe referenced peach barbecue sauce.  No, it is not something you will find easily. HOWEVER, it is something you can make easily.  I like the Ball Peach Barbecue Sauce Recipe - onion and all (although I do mince the onion very small).  The recipe is below and came from their website.

YOU WILL NEED:

• 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
• 1 cup finely chopped seeded red bell pepper (about 1 large)
• 1 cup finely chopped onion (about 1 large)
• 3 Tbsp finely chopped garlic (about 14 cloves)
• 1-1/4 cups honey
• 3/4 cup cider vinegar
• 1 Tbsp Worcestershire sauce
• 2 tsp hot pepper flakes
• 2 tsp dry mustard
• 2 tsp salt
• 8 (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Peachy Chicken

Last year, I made peach barbecue sauce and canned it.  To finish out the year, I used it to coat this chicken.  Went well stirred into the coconut rice, too.

1 lb chicken
1/4 Tsp Salt
1/4 Tsp Pepper
3/4 Cup Tortilla Chips
1/4 Cup Lime Juice
1/2 Cup Peach Salsa

Pound chicken out to an even thickness, not too thin.  Sprinkle with salt and pepper.

Crush tortilla chips as fine as you can get them, put them into a bowl.  In another bowl, whisk together juice and salsa.

Dip chicken in salsa mixture, then into tortilla chips.

Heat oil in a large skillet and cook chicken to 165 degrees.

Enjoy!

Cherry Peach Cobbler

Summer fruits are here - peaches may or may not be freestone,  cherries have pits to remove. Both combine to make a wonderful cobbler.  Dark cherries give the cake a blue/green color.  It is wonderfully different.  You can use all Milk or all Almond Milk.  I do not recommend Cake Flour for this recipe - then it would DEFINITELY overflow the pan.  You will note that almonds are not in the oven with the butter.  I decided they would be better toasted.

4 Cups Peeled and Sliced Peaches

2 Cups Pitted and Halved Cherries

1/2 Cup Water

1 Cup Brown Sugar

1 Stick Butter

3/4 Cup Sliced Almonds

1 Cup Sugar

2 Cups AP Flour

1 1/2 Tsp Baking Powder

1 Tsp Baking Soda

3/4 Cup Milk

3/4 Cup Almond Milk

Heat oven to 350 degrees.

Combine Peaches, Cherries, Brown Sugar and Water in a saucepan over medium heat.  Mix well and bring to a boil - cook for 10 minutes.

While fruit cooks, put butter and almonds in a pan.  Put in oven to melt butter.  When melted, remove pan and swirl butter/almonds to coat bottom.

Sift together sugar, flour, baking soda and baking powder.  Wait for fruit to cook.

When fruit is cooked, remove 1/2 cup liquid.  Whisk milks and reserved liquid into dry ingredients.  Pour mixture over melted butter and almonds, DO NOT STIR.

With a slotted spoon, put fruit evenly on top of pan.

GENTLY pour liquid over all.  

Bake for 40 to 45 minutes or until cake has risen to the top and is golden.

Just Peachy Pork Chops

I love slow cooked recipes for two (or slightly more - leftovers for lunch the next day).  Paulus Orchard posted a similar recipe, I updated it for two.

2 Large Pork Chops - sprinkle with salt and pepper

2 cups Peach Slices - peeled and sliced
1/4 cup Light Brown Sugar
3/4 tsp Cinnamon
1/4 cup Water
1/2 cup Ketchup

Cook pork chops in a large skillet - browning on both sides. 

Put in a crock pot.  Top with peaches.

In pork chop pan, add water and deglaze the pan. 

Add brown sugar, cinnamon and ketchup to skillet, mix well. 

Add to the crock pot.

Cover and cook on high for 2 to 3 hours.

Baltimore Peach Cake

While looking for canning recipes, I stumbled onto the Larriland Farm website.  While there, I found their Baltimore Peach Cake Recipe.  I had a shelf full of ripe peaches and thought why not?  Glad I tried it, it was so good we gave sections away.  Although it has been brought to my attention that, if sharing, I should not just sent one large piece.  Two pieces, individually wrapped, would help ensure that each member in a couple gets to try it.

One note of caution:  If your peaches are VERY ripe, this will be a 'wet bottom' cake from all of the peach juice.  I baked for35 minutes.

INGREDIENTS

• 1 tablespoon butter, softened
• 1 cup sugar
• 2 1/2 cup flour
• 3 teaspoon baking powder
• 1 1/2 cup milk
• 3/4 cup sugar, mixed with:
• 2 teaspoon cinnamon
• 5 large peaches, peeled & sliced
• 2 tablespoon butter, melted

DIRECTIONS

Preheat oven to 350oF. with electric mixer, blend first five ingredients. Spread in greased and floured 15×10″ jelly roll pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes.

Rustic Peach Tart

It's Peach time again and I have a bumper crop available to me - picking, CSA, received from others.  What to do?  Make a tart.

To make the dough:

1 cup cake flour
1/4 cup wheat flour
2 tsp sugar
7 Tbl butter, cubed
3 Tbl Ice Water

Put first three ingredients in a food processor, pulse until blended.  Add butter and pulse until pebble texture.  Add the ice water, 1 Tbl at a time, until the mixture just comes together, but does NOT form a ball.  put plastic wrap on your counter, dust with flour and place ball toward one end.  shape into a disk, wrap in plastic (adding flour as necessary to make sure it doesn't stick).  Place in refrigerator.

While in refrigerator, prepare your filling.  You'll need:

3 Tbl sugar
1 tsp cornstarch
5 cups peeled and sliced peaches
1 Tbl Lime Juice
1/2 tsp almond extract
1 large egg, lightly beaten

Heat oven to 375 degrees.  In a large bowl, stir together all ingredients except the egg.  Remove dough from refrigerator, transfer to a piece of parchment paper and let stand for 5 minutes.  Roll into a circle about 14 inches in diameter. 

Pile the fruit in the middle.

Fold the edges of the dough up so it overlaps at least 1.5 inches, you should have a fold in your dough about every two inches. 

Brush the dough with the egg and sprinkle liberally with sugar.

Bake for 45 to 50 minutes until the crust is golden brown.  Transfer to a wire rack, on the parchment, to cool.

Tropical Muffins

As we reach the shortest day of the year, make these muffins to bring a summer feel to the house.  Makes 18 muffins.

  1 1/2 Cups All Purpose Flour                                                     

  1 Cup Whole Wheat Flour                                                        1 Large Egg

  1/2 Cup Sugar                                                                          1 Cup Peaches, Diced

  1/3 Cup Ground Flax seed                                                         1/2 Cup Shredded Coconut

  2 Tsp Baking Powder                                                               1/4 Cup Coconut Powder

  1/4 Cup Salted Butter                                                               1 Tsp Orange Extract

  1/4 Cup Water                                                                         1 Cup 1% Milk

Preheat oven to 400* F.  Grease or line muffin tins.

Heat water and butter in the microwave until the butter is melted.  Add milk, beaten egg and orange extract.  Stir and set aside.

Mix flours, sugar, flax seed and baking powder.  Add liquid ingredients to dry ingredients and mix until just combined.  Stir in coconuts and peaches.  Divide equally among 18 muffin cups.  Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Per Serving: 153 Cal (31% from Fat, 9% from Protein, 60% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 23 g Carb; 2 g Fiber; 9 g Sugar; 58 mg Calcium; 1 mg Iron; 94 mg Sodium