Archive for the ‘Peaches’ Category

Cocoa with Friends

Monday, August 31st, 2015

Cocoa with Friendsweb

Peaches are still in high season here in western Massachusetts so I have been on the lookout for new peach ideas. I got a delicious one from Dave MacDonald of Highland Barbecue in Northfield. (If Highland were closer to my home, I would be in serious dietary peril; Dave’s barbecue is versatile and authentically Southern.)

His peach lemonade is perfect for a summer day, tart and refreshing with just enough sweetness. The lemon flavor dominates brightly, but one can taste the peaches and the ginger as well.

Why is a post about lemonade called “Cocoa with Friends”? Because when I went to Mass Appeal on Wednesday to make the lemonade I took my adorable new puppy, Miss Cocoa Chanel. Yes, I know the original Chanel spelled her name “Coco,” but I do love giving my pets culinary names so I deviated just a tad. I kept the designer’s surname. Basic black is always chic.

baby on bedweb

Cocoa came from Mulberry Farm, the birthplace of my dear, late Truffle. Breeder Carol Bobrowski really wanted to keep the little black girl for herself, but in the end she decided that I needed the puppy more than she did. We picked Cocoa up on Monday, and two days later she visited the TV station. (Her life is very exciting, but I already know that she can handle excitement.)

My sister-in-law Leigh and nephew Michael were visiting, along with Michael’s friend Carson, so Cocoa had plenty of attention while I was on camera. And Michael and Carson helped with my prep in the kitchen, making a simple recipe even easier.

boysatworkweb

You can watch the video below, along with the one for panzanella, for which I provided the recipe a few years back. Meanwhile, be assured that Cocoa and the peach lemonade were huge hits with everyone at WWLP-TV.

Peach Lemonadeeb

Peach Lemonade

Ingredients:

4 cups water 2 cups coarsely chopped local peaches 3/4 cup sugar 1 1-inch chunk ginger, peeled and grated (or diced if you must, but Dave thinks grating gives better flavor, and I’m inclined to agree) 1 cup lemon juice (from about 6 lemons; grate some of the zest to use as the syrup cools) lots of ice

Instructions:

Place the water, peaches, sugar, and ginger in a saucepan. Bring the mixture to a boil, reduce the heat, and simmer the syrup for 15 to 20 minutes. Remove it from the heat, and add the lemon zest.

When the mixture has cooled, blend it thoroughly in a regular or immersion blender until it is smooth. Chill the result thoroughly.

Sieve the cold puree through cheesecloth or a very fine strainer to release the peach syrup. (You may discard the pulp.) Stir in the lemon juice, and pour over ice.

Serves 6 ish.

wwlpboysweb

Here is the lemonade video:

[youtube]https://youtu.be/BJm-rd3nw1c[/youtube]

And here is the one for the panzanella:

[youtube]https://www.youtube.com/watch?v=Q8MHFL23Lds[/youtube]

Italian Fruit Tarts

Thursday, August 6th, 2015

fruit tartweb

“What makes this recipe Italian?” you may ask. Well … I wanted to honor Frank Sinatra. The 20th century’s most popular Italian-American singer would have turned 100 this year. And I am singing in a Sinatra tribute concert this coming Saturday.

To tell you the truth, a similar tart is made in many different places around the world. If I were performing a concert honoring Edith Piaf, I would call it a French fruit tart. If I were paying tribute to lyricist Johnny Mercer of Savannah, I would call it a Georgia peach tart. But … I’m paying tribute to Sinatra so by golly it’s Italian.

My concert will be called “To Be Perfectly Frank.” I am not actually going to try to BE Sinatra—that is, to imitate him. My voice is nothing like his. Even if it were, I would remain woefully aware that anyone who wants to hear Sinatra can listen to the real thing thanks to the enormous repertoire of recordings he left.

What I want to convey is his relationship to music—the way in which he made numbers his own, the emotion he conveyed while delivering a torch song, the fun he had with his colleagues and his audiences. Sinatra had a remarkable facility for putting across a song, a strong sense of self, and an aptitude for reinventing himself. I’d love to emulate him on all of those fronts!

With a little help from pianist Alice Parker and baritone Don Freeman, I’ll perform some of my favorites of his 1000-plus recorded songs on Saturday evening. I hope the audience will approve of our choices.

Donations at the door will go to the minister’s discretionary fund of the Federated Church in Charlemont, Massachusetts. The concert will include several sing-along numbers, and I promise it won’t last too long. Refreshments will be served when the singing ends.

If you can’t make it to Charlemont this Saturday, I hope you’ll listen to a Sinatra recording and make this yummy tart. I prepared it on Mass Appeal this week and later for company—and no one seemed to have any trouble finishing the tarts, even though they were a little large for individual consumption.

The tart-shell recipe comes from Wilton, from whom I purchased the tart pans. I love the fact that it requires no rolling; one just pats the crust into the pans. You may also use an 8- or 9-inch tart pan and have only one large tart. In that case you should reduce the tart shell and pastry cream ingredients by a third.

sinatra poster smaller copy

The Tarts

Ingredients:

for the tart shells:

1-1/2 sticks butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1 teaspoon vanilla

for the pastry cream (crème patissière):

1-1/2 cups milk
3/4 cup sugar
4-1/2 tablespoons flour
1 pinch salt
3 egg yolks, slightly beaten
1 tablespoon vanilla

for assembly:

fresh fruit in season as needed (I used local peaches from Clarkdale Fruit Farms—wet but luscious!)

Instructions:

Begin with the tart shells. Preheat the oven to 350 degrees. In a mixing bowl cream together the butter and the sugar until they are just blended. Add the flour and the salt, and stir until the mixture seems crumbly. (It will be dry.)

In a small bowl whisk together the egg yolk and the vanilla; drizzle this mixture over the flour mixture. Combine until the flour mixture is evenly moist; it will still be crumbly.

Divide the mixture among 6 (approximately) 4-inch tart pans. Press the dough evenly over the bottom and up the sides of the tart pans.

Bake the crusts for 16 to 20 minutes or until they are golden brown. Cool them for 15 minutes in their pans; then carefully remove them. Cool them completely before filling them. You may make them up to a couple of days ahead and store them in an airtight container.

Next, make the pastry cream. In a heavy pan heat the milk until it is hot, but do not let it come to a boil. Combine the sugar, flour, and salt in a bowl, and stir in the milk. Beat the mixture. Return it to the pan, and stir constantly over low heat for 4 to 6 minutes until it becomes thick and smooth.

Add a bit of the warm mixture to the beaten egg yolks, and then add a bit more; then stir the egg yolk blend into the rest of the pastry cream. Cook for 2 to 3 minutes, until the mixture resembles a thick custard. Cool, stirring every 5 minutes or so, and then stir in the vanilla.

When the pastry cream has cooled (allow at least half an hour for this; you may also cook it the day before and refrigerate it overnight), assemble the tart.

Spread the cream on top of the crust; then arrange the fruit attractively. Serve immediately.

Serves 6 to 8.

And now the video:

[youtube]https://www.youtube.com/watch?v=a78HsXUYMH4[/youtube]

Pasta with Melon? You Bet!

Wednesday, September 17th, 2014

melon pastaweb

My friend Michael Collins accompanied me to my most recent TV appearance. Michael and his partner Tony, an artist, were the owners and hosts at one of my family’s favorite western Massachusetts eateries, the Green Emporium in Colrain.

That restaurant closed a couple of years ago, but they are hoping to reopen in a new location, and they want to keep Michael’s work as a chef in the public eye. So he made the main course for our gig on Mass Appeal, and I put together the dessert.

His dish was absolutely fabulous. I would never have thought of pairing fresh local melon (or any melon, for that matter) with pasta, but the sweetness of the melon with the acid of Michael’s tomato sauce really worked. (The cream didn’t hurt, either.)

Michael’s recipe appears below (thank you, Michael, for sharing it), along with the video of his segment. I’m afraid my face disappears behind my hat somewhere in the middle of the segment, but he looked fine, and that’s all that matters.

But before we get to the recipe, I want to announce that we have a winner for the Yummy Yammy salsa giveaway—Peter from Connecticut. Thanks to all of you who left comments on my last post.

On to Michael’s triumph……

Tinky Michael Cweb

Michael’s Pasta with Melon and Tomatoes

Ingredients:

1 local cantaloupe, peeled and seeded
butter and olive oil as needed for sautéing
the juice of 1/2 lemon
sea salt and freshly ground black pepper to taste
1 pint heavy cream
approximately 4 cups marinara sauce, pureed
grated Parmigiano Reggiano, fresh basil, and freshly ground pepper for garnish

Instructions:

Cut the melon into 1-inch chunks. Sauté it very briefly in butter and olive oil. Add the lemon juice, the salt, the pepper, and the cream. Stir in marinara sauce until the whole concoction is a pretty pink, more or less the color of the melon. (You’ll probably want about 3 cups here.)

Cook for a few minutes to reduce the sauce slightly. Serve over the pasta of your choice. Garnish with cheese and basil, and grind pepper over all. Have the extra marinara sauce warm at the table in case it’s wanted. Serves 4 to 6.

Here’s the video:

[youtube]https://www.youtube.com/watch?v=OrmjYVD3orQ&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]

And here’s the clip of my dessert, a peach cobbler. The recipe appears elsewhere on this blog.

[youtube]https://www.youtube.com/watch?v=CTGYK-042SI&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]

Re-Learning about Whipped Cream

Wednesday, August 27th, 2014
Not my most together creation--although it tasted pretty darn fine.

Not my most together creation–although it tasted pretty darn fine.

I learn something every time I appear on television. I like to think of this as a good thing—but I would like to minimize the learning EVENTUALLY and become completely organized on camera.

Unfortunately, during my most recent appearance on Mass Appeal I forgot what my mother taught me about the fragile nature of whipped cream.

We were making an ice box cake, a mid-20th-century creation that relies on refrigeration for its basic structure. This particular cake was made of Graham crackers, peaches, a few berries, and … whipped cream.

Whipped cream, as my mother always told me, MUST be whipped cold. And it must be handled gently.

Unfortunately (mistake number one), I left the cream I was whipping on the air sitting in the studio lights a little too long. It didn’t whip.

I brought a pre-made cake from home. Unfortunately, I messed that up as well!

First, I decided to move it onto a pretty cake plate when I arrived at the studio. It collapsed and had to be re-glued together. (Apparently, ice box cakes shouldn’t be moved.)

Next, I left it, too, in the lights a little too long. When we arrived at its moment of cutting, it didn’t slice so much as fall apart.

The good news is that I can show you photographs of another ice box cake I made the week before at home that came out very nicely.

ice box cakeweb

The evening after the broadcast, my nephew Michael, my neighbor Alice, and I spooned leftover messy ice box cake into bowls with additional peaches. This made a trifle-like dessert that was FABULOUS.

One of these days I’ll manage to do a little better on the air. Meanwhile, of course, I still had fun. (I always have fun.) And hosts Seth Stutman and Ashley Kohl were forgiving.

The video link appears after the recipe below. So that you don’t think I’m a total klutz, I also include the link to our previous segment, in which we made BLTs with no major mishaps.

Enjoy peach season! And remember, when life gives you messy cake, you can always make trifle.

Assembling the Cake

Assembling the Cake

Peach Ice Box Cake

Ingredients:

3 cups peeled peach slices (2 to 3 peaches, depending on size)
1-1/2 tablespoons sugar
the juice of 1/2 lemon
1-1/2 cups heavy cream
2 tablespoons sugar
2 teaspoons fruit liqueur (I used framboise, a raspberry liqueur, or blueberry cordial)
Graham crackers as needed (I used a little more than 1 sleeve of crackers)
blueberries or raspberries as needed for topping

Instructions:

In a nonreactive bowl toss together the peach slices, sugar, and lemon juice. Set aside for 2 hours.

Whip the cream until it forms stiff peaks, stirring in the sugar and liqueur at the last minute.

Find a decorative plate. Put a little whipped cream on the bottom of the plate, underneath the spot on which you will place the crackers. Put a layer of Graham crackers on top of the cream. Follow this with a layer of whipped cream, a layer of peach slices, and another cracker layer.

You should end up with four layers of Graham crackers with three layers of whipped cream and peaches in between. Save enough whipped cream to cover the top of the final layer of crackers as well as the sides of the cake. (You MAY use a whole 2 cups of cream, but this seems excessive to me.)

Loosely cover your cake so that it is protected but isn’t exposed to odors from the rest of the refrigerator, and chill the cake for at least 6 hours. (Overnight is best.) When you are ready to serve it, place fresh berries on top.

Serves 6.

And now for the sad but yummy video:

[youtube]https://www.youtube.com/watch?v=68nq3XWyJSk&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]

And here is the video about the BLTs, which definitely looked better.

[youtube]https://www.youtube.com/watch?v=XTmGmbybFVo&list=UUhrpfuBCFEPoURYVpsi4iHw[/youtube]

Celebrating the March on Washington

Wednesday, August 28th, 2013

Today in honor of the March on Washington’s 50th anniversary I cooked a couple of appropriate recipes on the television program “Mass Appeal.” I post the videos below.

You may see the full recipes elsewhere on this very blog. I originally made the black-eyed peas to remember the television program “Amos and Andy.”

And the pound cake, which may be made with blueberries as well as peaches, appears here.

Happy viewing!