De Ma Cuisine

Peaches Archive

Monday

23

November 2015

0

COMMENTS

Rustic Persimmon Tart

Written by , Posted in Baking, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Vegan, Vegetarian

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I’m a sucker for pie crust. But, confession, I’m not actually crazy about pie itself. I just love a good crust. When I make Chicken or Veggie Pot Pie, it’s my favorite part. I make it in big batches and keep it in the freezer for days when I’m in the mood to bake.

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Today, it was time for a tart. I’ve been waiting and waiting for my hachiya persimmons to ripen. Finally, they’re ready. If you’ve ever wondered if you could use a hachiya persimmon before it’s ripe, wonder no more. Just don’t do it. It will make your mouth pucker and get that gross dry feeling that you might not understand if you’ve never experienced it. Trust me, you’re better off heeding my warning. Wait. Until. They’re. Ripe.

You can hasten the ripening process by placing them next to, or in a paper bag with, apples and bananas, which give off ethylene gas. You can also put them in the freezer. Or, just leave them on the counter for a few weeks like I did. You’ll know they’re ready when they feel like a water balloon and you think your fingers are going to break through the skin without even squeezing.

Ready. Ready. Ready.

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While this recipe makes enough filling for two tarts, I saved half for another recipe. But, maybe you want to make two because this would be the perfect dessert for Thanksgiving dinner (you’re welcome), or for breakfast the next day (double welcome).

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It would be a great idea to switch out the ingredients depending on what you have on hand. No persimmons? No problem. Try apple sauce and apple slices. No lemons (or maybe they’re too tart for your taste)? Use oranges. Want to go vegan? Skip the egg wash or try coconut milk. Oh, and use a butter-free crust. Gluten-free? There are lots of GF options these days, so find one at your local market, or visit the Gluten-Free Girl’s site to find out how to make your own.

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I like the rustic look of this tart, otherwise known as a galette. You get to see the pretty filling with the edges folded up all around. Plus, after it cools (yes, let it cool completely before eating), it’s easy to slice up and eat it out of hand. No plates required. That’s winning to me (because the dishes! always with doing the dishes!).

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I topped the tart with a dollop of maple syrup sweetened whipped cream and some pomegranate seeds. The seeds add a juicy burst of flavor that’s the perfect compliment to the flaky crust, and deep, sweet filling.

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Happy Eating! 

Rustic Persimmon Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10

Rustic Persimmon Tart

Ingredients

  • 1 t lemon or orange zest
  • 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
  • 1 T orange juice
  • 1 T maple syrup
  • 1/8 t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
  • 2 lemon or small orange, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Instructions

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.
http://www.de-ma-cuisine.com/rustic-persimmon-tart/

Monday

24

August 2015

0

COMMENTS

Cantaloupe Smoothie

Written by , Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

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There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms.

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I’ve mentioned before that I prefer melon just plain. Super cold, cut into chunks or sliced, that’s my favorite. But, as I’ve also admitted, I’m loving these new ways to eat them too. Melon and Feta Salad? Yep! Watermelon Gazpacho? Absolutely! And now, a smoothie.

For this smoothie I added some frozen peaches and bananas. Fresh would be great too. I just had some in the freezer to use up. Whatever type of fruit, I’d suggest using as ripe as you can find ’em. Super sweet and juicy. Best way to go. If you wanted to switch things up you could also add some greens (like kale, spinach, or chard), berries, other types of stone fruit, pears, apples, or honeydew melon. Use what you have on hand.

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I used cow’s milk, because it’s what we drink. But any kind of milk will do. Coconut, soy, almond, hemp… use what you prefer. Same goes for the yogurt. Any kind will work. Or, to keep it vegan, try some silken tofu.

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Then grab your favorite blender and blend away. I like my smoothies super smooooooth, so I blended long enough that the guy working at the house next door looked over to see what the noise was (during the break he took from whatever noisy machine he was using 😉 ). I also overfilled the blender just a tad. I got a little cantaloupe happy. If I hadn’t had my hand on the lid we may have had cantaloupe colored walls. Whoops. The good thing about making so much is that I made enough for four, so tomorrow’s breakfast is already done.

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Smoothies are a perfect breakfast, full of protein and nutrients. But, they’re also a great snack, or an accompaniment to a meal. I’m thinking that a Dandy Sandi paired with a smoothie sounds yummy. Maybe the extra servings will become lunch.

Happy Eating!

Cantaloupe Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Cantaloupe Smoothie

Ingredients

  • 3 C cantaloupe, cut into chunks
  • 1 frozen banana, cut into chunks
  • 1 C frozen peaches (or fresh), cut into chunks
  • 1 C plain yogurt or silken tofu
  • 1 C milk (any kind)
  • pinch ginger
  • pinch salt
  • 1 T maple syrup
  • Could also add: greens (kale, spinach, chard), berries, stone fruit, pears, apples, honeydew melon

Instructions

  1. Put all ingredients in a blender and blend well.
http://www.de-ma-cuisine.com/cantaloupe-smoothie/

Monday

17

August 2015

2

COMMENTS

Bread Pudding with Seasonal Fruit

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Nuts, Vegetarian

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Today I’ve come up with a treat for the sweet tooth that’s both dessert and main dish. It’s a variation on a bread pudding, but we ate it for lunch.

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It’s sweet, but not too, thanks to the maple syrup. It’s filling enough to be the star, thanks to the eggs and bread. It’s a great way to get some fruit into a dish, thanks to whatever fruit is in season. We’ve got figs and peaches on hand, so that’s what I used.

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During the spring and summer the figs and peaches could be swapped out for blueberries, strawberries, or plums. In the cooler months, pears, apples, and persimmons would be perfect. Perfect for any time of the year. If you don’t have fresh fruit, frozen works (just drain it a bit first). You could even add some jam. I used softer figs and frozen peaches, that way they kinda became one with the eggy-bread mixture.

I was thinking that this would be yummy if it was chocolatey. You could add cocoa powder to the egg mixture (hello chocolate and cinnamon!). You could add chocolate chips too. I think figs or berries would be fabulous with chocolate.

Whatever bread you have on hand will be great. Gluten-free, whole wheat, croissants, baguettes… I like to use stale bread, but mostly because I feel bad using fresh bread for something like this.

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I filled two 6″ ramekins to make two main dish sized portions. But, you could use smaller ramekins or one larger dish. Adjust the baking time accordingly.

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To serve, I topped with some Greek yogurt and chopped almonds. You could also add some fresh fruit, walnuts, pecans, cream or crème fraîche, or if you’ve got an extra sweet sweet tooth, a drizzle of maple syrup.

Happy Eating!

Bread Pudding with Seasonal Fruit

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2-4

Bread Pudding with Seasonal Fruit

Ingredients

  • 1 t coconut oil (or canola)
  • 2 C stale bread (any kind), torn in small(ish) pieces
  • 3 eggs
  • 1 T white vinegar
  • 1 C whole milk (any kind)
  • 1/4 t cinnamon
  • pinch ginger
  • pinch salt
  • 1/4 C maple syrup
  • 1 t vanilla
  • 2 C fairly ripe seasonal fruit (berries, figs, stone fruit, apples, persimmons, pears), most chopped, a few sliced for topping
  • toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Instructions

  1. Pre-heat the oven to 350F.
  2. Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
  3. Grease two 6" ramekins with coconut oil. Add bread and fruit. Toss.
  4. Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
  5. Top with desired toppings.
http://www.de-ma-cuisine.com/bread-pudding-with-seasonal-fruit/

Friday

22

August 2014

0

COMMENTS

How To Freeze Peaches

Written by , Posted in Fruit, How To, Kid-Friendly, Storage/Prep

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There’s nothing quite like the tangy-sweet taste of a peach. Ok, except maybe a nectarine… they’re pretty similar…

In these hot summer months, I love biting into a super juicy piece of fruit. So juicy that I either have to eat it standing leaned over the sink, or outside. It doesn’t have to be a peach. Watermelon, plums, apricots… they’ll all do the trick.

But, I’m eating a peach as I type this.

I just can’t get enough.

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Because of this, it makes sense to me to save some for the winter months, when we’re wondering when we will ever see stone fruit again. It makes sense to always have peaches on hand for Fruit Crisp and topping Tim’s Homemade Vanilla Bean Ice Cream.

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So here’s what I did the other day with part of my twenty pounds of peaches… I halved them, and pulled out the pits (which I’m saving to make some Peach Pit Tea).

You may notice that I left the skins on. If you want to skin them (some say to do this if you’re making peach ice cream, others don’t… it’s up to you), score the bottom with an X, toss whole ripe peaches into a pot of boiling water for 30-60 seconds, then quickly submerge in an ice bath (water and ice in a bowl). Let stand for 15-30 seconds or so, then peel the skin off with your fingers. (This is the same way you’d easily peel tomatoes, by the way.)

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Some of the pits were split. That’s fine. Just pull out the pit and if there’s anything pitty still in the peach flesh, scrape it out and discard. (I didn’t save these pits for tea.)

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You could stop here and freeze the peaches halved if you want. I sliced them. I got about 8-10 slices per peach. They could then be chopped if you feel like doing a little more prep work ahead of time. But, I figured that it’s not too much work if I want to chop later for a crisp. Plus, I can’t unchop if I decide I want them all sliced again.

If you’d like to toss them with a little bit of lemon juice, that can help with browning. I guess that I worked quick enough that I didn’t have any turn brown, but if you want to be sure, lemon juice usually helps out.

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Freezer safe bags or containers are filled up. I used a large measuring cup and got a rough estimate for how much was going in to each bag. Some people like to freeze fruit by laying it flat on a baking sheet, freezing, then putting it into bags. That would be great. But, I was short on time, so I just didn’t fill the bags too full, and have laid them flat in the freezer, in hopes that the slices don’t stick together too much. And if they do, it won’t be a monster sized hunk’o peaches to break apart.

Do whatever works for you.

The sliced peaches can be eaten frozen, as a snack, right out of the freezer. They’d make a great popsicle replacement for a hot summer’s day. If you want to enjoy them with breakfast, thaw in the fridge overnight. They’ll be great with some Greek yogurt in the morning. To use them in a Vegan Fruit Crisp, you could use them frozen, or thaw them in the fridge overnight. If they’re frozen, just increase the baking time a bit.

Peaches go well with strawberries, vanilla, red, white, and sweet wines; pistachios, raspberries, blueberries, cinnamon, cream, ice cream, and oranges.*

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I ended up with about 35 cups of sliced peaches. Good for a while I hope… except that Tim has started making homemade ice cream most weekends, and peaches go really well with it.

We may be in trouble here. Maybe we will have to order another twenty pounds just to be saved for our ice cream addiction. 😉

Happy Freezing!

*Ideas for peach parings from The Flavor Bible.

Thursday

7

August 2014

6

COMMENTS

Peach Sauce

Written by , Posted in Breakfast, Brunch, Canning, Condiments, Dessert, Fruit, Gluten Free, Kid-Friendly, Sauces, Vegetarian

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Last week I ordered twenty pounds of peaches as an add on from Abundant Harvest Organics. I thought I’d bitten off more than I could chew (haha, no pun intended) and worried that they may spoil before I got to them.

None did.

And now I have a yummy peach sauce to share with you!

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Feel free to substitute your favorite stone fruit if you’d like. Plums, nectarines, apriums, pluots, apricots… they’d all be amazing.

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Start by halving the peaches. Remove the pit, and slice or roughly chop. It’s going to be blended in a bit, so don’t worry about the shape.

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About eight to ten cups will do just fine. Out of my twenty pounds of peaches, I ended up with roughly 45 cups of sliced peaches in total. This sauce was just a small portion (I froze the rest – more about that another week).

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I added two tablespoons of butter to a large hot pot. If you don’t want to use butter, coconut oil would be just fine. The fat adds a rich quality to the sauce that I love. If you don’t want to add either, that’s cool too.

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Peaches are dumped into the hot browning butter.

Get ready for the smell. It’s amazing!

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After the peaches have cooked for about twenty minutes (and then rested for ten – not a must, I just needed more time to work on a different recipe, so they had to wait), they should look something like this.

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I had a few oranges still hanging around from spring boxes (wow they lasted a long time!!), so I whisked them up with the zest and juice from one lemon, a bit of coconut palm sugar, and a pinch of salt.

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And then, orangy-lemon juice meet smooshy peaches.

Orangeyou glad I didn’t say… I don’t know… banana?!

Sorry. Kinda.

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After the sauce cooked up for a while longer, I blended it up with my hand blender. A regular blender will work just fine too (just be sure to remove the middle part of the lid and cover the hole with a clean kitchen towel).

One more tablespoon of butter is stirred in after the sauce is blended.

Extra richy richness.

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This is gonna be good… I’m hoping that Tim will make some more Vanilla Bean Ice Cream so I can top it with some of this sauce. You could make this even more awesome by roasting some fruit to plomp on top. It would be great over French Toast or Cornmeal Pancakes, or used in place of jam.

Or, just eat it by the spoonful…

Happy Eating!

Peach Sauce
 
Recipe Type: Dessert, Sauces, Stone Fruit, Gluten-Free, Breakfast
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Sweet summer peaches are cooked up in butter and blended to make a delicious sauce.
Ingredients
  • 3 T unsalted butter (divided 2 T, 1 T)
  • 8-10 C ripe peaches, sliced or roughly chopped
  • 1 t vanilla extract
  • pinch salt
  • juice from 1 lemon
  • zest from 1 lemon
  • juice from 2-3 oranges
  • 3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)
Instructions
  1. Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
  2. Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
  4. To store, ladle into clean pint jars, leaving at least 1/2″ of room at the top. I prefer to store the sauce in the freezer, freezing uncovered, then adding the lids once the sauce is frozen.
 
Notes
Yields 3 pint jars.