Monday, September 22, 2014
Sunday, September 14, 2014
Orange item of the week
I love pumpkins. After this summer I have never been so happy to see them in my life.
Mama, Llamas and ice cream
My mother took me to Scoops for ice cream when we got our fancy cheese. These cheese was great and the ice cream was also fantastic. But seriously, there were freaking llamas! And one posed for pictures, he was the Heidi Klum of llamas. And a donkey!
Peach Crisp
Every summer, I think it is going to be the best summer ever. Nope. Every year I am let down. This summer? I started every month with a funeral. I am so glad it is over. So I made my last summer dish, a peach crisp. I am sending summer off with a long wave goodbye.
Filling
3 1/2 lb firm ripe peaches (6 or 7) peeled and cut into wedges
1/3 c sugar
1 1/4c cornstarch
3-5 T lemon juice
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
Topping
1c flour
1/4 c and 1 T sugar
1/4c brown sugar
1/8 t salt
2 t vanilla extract
6 tablespoon very soft butter cut into pieces
1/2 c almonds
Parchment appear comes in handy with this one
Preheat oven to 350
For the filling, toss peaches in sugar and place the, in a colander over a large bowl. Let sit for half an hour. (I made the topping while waiting.). Drain peaches and place on bowl. Whisk together 1/4 cup of peach juice, lemon juice, cornstarch, salt cinnamon and nutmeg. Pour over preachers and toss with your hands. Then transfer to an 8" glass or ceramic baking dish.
For the he topping: combine flour, sugars (reserve 1 T of white) and salt in a food processor. Pulse to mix. Drizzle vanilla over top, pulse again. Add butter and half of nuts, and pulse until it comes into large clumps-- about 30 seconds. Hen scrape the sides of the bowl. Add the rest of the nuts and Ouse twice. Spread into an even layer on a cookie sheet over parchment paper. Bake for 18-22 minutes
Assemble: grasp the edges of the parchment paper and slide topping over peaches, break up any large pieces. Add the last 1 tablespoon of sugar on top. Increase oven temp to 375 and bake until fruit is bubbling and the top is browned. About 25-35 minutes
Cool on wire rack and wait at least 15 before serving.
Filling
3 1/2 lb firm ripe peaches (6 or 7) peeled and cut into wedges
1/3 c sugar
1 1/4c cornstarch
3-5 T lemon juice
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
Topping
1c flour
1/4 c and 1 T sugar
1/4c brown sugar
1/8 t salt
2 t vanilla extract
6 tablespoon very soft butter cut into pieces
1/2 c almonds
Parchment appear comes in handy with this one
Preheat oven to 350
For the filling, toss peaches in sugar and place the, in a colander over a large bowl. Let sit for half an hour. (I made the topping while waiting.). Drain peaches and place on bowl. Whisk together 1/4 cup of peach juice, lemon juice, cornstarch, salt cinnamon and nutmeg. Pour over preachers and toss with your hands. Then transfer to an 8" glass or ceramic baking dish.
For the he topping: combine flour, sugars (reserve 1 T of white) and salt in a food processor. Pulse to mix. Drizzle vanilla over top, pulse again. Add butter and half of nuts, and pulse until it comes into large clumps-- about 30 seconds. Hen scrape the sides of the bowl. Add the rest of the nuts and Ouse twice. Spread into an even layer on a cookie sheet over parchment paper. Bake for 18-22 minutes
Assemble: grasp the edges of the parchment paper and slide topping over peaches, break up any large pieces. Add the last 1 tablespoon of sugar on top. Increase oven temp to 375 and bake until fruit is bubbling and the top is browned. About 25-35 minutes
Cool on wire rack and wait at least 15 before serving.
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