D.M.R. Fine Foods: Search results for peaches

Friday, September 17, 2021

Peach Shortcakes

With Summer officially on its way out in less than a week, I thought one last hoorah was in order on the seasonal eating front. With everything happening in our world currently, sometimes a bit of happy eating is a welcomed respite from the chaos.

And this season’s eating couldn’t have been any happier than when I was taking in (and taking down -:)) my favorite stone fruits. As if it was a kiss from above, I’ve had the good fortune of landing on the sweetest, most delicious peaches over the last while.

Mostly I’ve indulged in them in their natural, ‘perfect as is’ state, but considering how easy it would be to throw together a classic favorite with only a bit of extra effort, I went all out last weekend and baked my homemade shortcakes, whipped my sweet, vanilla cream, and sealed the deal with slightly macerated, gorgeously hued, peaches.

And just like that, happy eating was once again reborn in my kitchen. So now I’m spreading the happy with my easy recipe, adapted from my Berry and Balsamic Shortcakes, and invite you to indulge once again in the season’s bounty before we turn the page and embrace a new season.

I’m counting on you to do it and I know you, like me, will know the supreme joy of…

Happy Eating!

P.S. If you’ve got extra peaches on hand, indulge further with my Peach Cobbler, Peach Crisp and Peach Caprese Bites for even more goodness!

Peach Shortcakes

Ingredients:

Fresh peaches, thinly sliced with peel on (*optionally, you can peel your peaches if desired)

2 tablespoons of sugar

1 recipe for shortcakes

1 recipe for whipped cream

Method:

Combine sliced peaches and 2 tablespoons of sugar in a bowl. Toss to combine and set aside to allow the peaches to macerate and develop sweet peach juices.

Preheat oven to 425 degrees F.

Prepare shortcakes according to recipe instructions.

Prepare whipped cream according to recipe instructions.

Assemble shortcakes layering the peaches and cream on top of the halved shortcakes (in as many layers as you like!).

Enjoy!

Dessert Course: Grilled Peaches with Creme Fraiche and Amaretti Cookies

The fruits of Summer are by far my favorite. As a child, I eagerly waited for Summer to roll around every year so that I could enjoy the luscious stone fruits--peaches, plums, nectarines, and more--that are abundant during this season. Whether it was a local farmer's market, a neighbor's back yard or, on occasion, a wild tree on the side of the road, I was never far from those simple delicacies. And my grandmother's cobblers, crisps, pies and ice cream (she made the best peach ice cream!) were the perfect showcases of all the excess bounty. My love for these fruits has never diminished.

One of the beauties of fruit is that it's natural sweetness releases perfectly when added to heat. And grilled fruit is especially delectable--pairing the smoky char of the grill with the enhanced sweetness of the fruit. But to make my favorite grilled peaches even more special, I like to add more texture and flavor via creamy and slightly tangy creme fraiche and crunchy, almond flavored amaretti cookies. The result is the most splendid grilled peaches, perfect for a simple, delicious--and elegant--dessert course. And perfect for Summer.

Happy Eating!

Grilled Peaches with Creme Fraiche and Amaretti Cookies

Ingredients:

Peaches, halved with the seed removed

Creme Fraiche

Amaretti cookies

Method:

Coat a grill pan with non-stick cooking spray and preheat under medium-high heat.

Add peaches to grill pan, flesh side down, and grill until a nice char appears (about 4-5 minutes).

Remove peaches from grill, top with a dollop of creme fraiche and finish with crumbles of amaretti cookies. Enjoy!

Summer's Best: Peach Cobbler

It's amazing to realize that we're a stone's throw from the end of Summer. I love the Fall season and can't deny that I'm eagerly anticipating a respite from the heat and humidity that overhangs this time of the year. However, there are some things about Summer that I will absolutely miss long after the air-conditioned days and al fresco nights are no more. And the season's bounty is one of them. In my (humble) opinion, one of the absolute best things about Summer is the vibrant, seasonal food that makes its mark on our culinary landscapes.

Stone fruit fits squarely into that mix, and my undisputed favorites remain peaches, plums, and nectarines. Whether grilled, roasted, fresh, or transformed into other-worldly ice cream, crumbles, tarts, cobblers, jams, pies, and more, they count as little jewels of which I rarely get enough. And yesterday afternoon was another example of unabashed indulgence.

Perfectly crisp, yet ripe, fragrant peaches made their way from the market, into my kitchen, into my oven, and finally into my mouth and tummy, for one satisfyingly good peach cobbler.

I plan to relish every delicious moment of the remaining weeks of Summer and invite you to join me--starting with this scrumptious cobbler, of course.

Happy Eating!

Tell me: What are some of your favorite Summer things, foods, and experiences? Leave a comment below to share!

Peach Cobbler
Ingredients:
6 large peaches, peeled and cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For the biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water

Method:
Cook peaches:

Preheat oven to 425 degrees F. Toss peaches with sugar, lemon juice and cornstarch in a 2qt. non-reactive baking dish and bake in the middle of the oven for 10 minutes.

Making topping while peaches bake:

Stir together flour, sugar, baking powder and salt. Blend in butter with fingertips or a pastry blender until mixture resembles course meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in the middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.) Enjoy!
Recipe courtesy of Epicurious

Peach Crisp

I feel as if I blinked and we entered a whole new season—and the second half of 2021. In the words of the gifted songstress, Anita Baker, “It’s been so long…I’m missing you baby.” And it’s good to be back.

As seasons go, I’m also glad to be back to one of my favorites—for seasonal produce. And as the 2nd half of this year goes, I’m believing it will be better, healthier, calmer, safer and more of what we all need (individually and collectively.). My faith remains on ‘go’ and my gratitude remains in flow. (Did I just rhyme?!)

Speaking of produce, few compare to Summer’s bounty. From (my favorite) stone fruit—bring on all the peaches, plums, cherries, and more!—to luscious watermelon, sweet corn and perfect tomatoes, I can never get enough. Until the Fall season forces me to do so, at least. And as one who’s tried indulging my passion out of season, I don’t recommend it. So while we have Summer, we should definitely make the most of it and indulge. Deal?

If you’re with me, even slightly, then I have a dessert that’s sure to please and become a recurring favorite in your Summer baking repertoire. While you know my love for apple crisp, making it with peaches (still in awe that last Summer was my first time doing it) is as delicious and satisfying, with the bonus of coming together easily, as a Summer dessert should.

So without further adieu, take your Summer to new heights with a dessert that's guaranteed to induce...

Happy Eating!

Peach Crisp

Ingredients:

¾ cup flour

¼ cup light brown sugar

½ teaspoon salt

½ cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, and diced into cubes

1 cup old-fashioned rolled oats

5-6 peaches

2 tablespoons lemon juice

1/2 teaspoons cinnamon

Method:

Preheat oven to 375° F.

In a large bowl, mix together the flour, brown sugar, salt, cinnamon, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Place in freezer to chill while you prepare the peaches.

In another large bowl, toss peaches with lemon juice and ½ cup granulated sugar. Transfer to a 2-quart baking dish and sprinkle with the oat topping mixture. Place in preheated oven and bake until golden and bubbling, 55 to 65 minutes. Let cool slightly before serving—and enjoy!

{Savor the Season}: Summer Fruit Crostata

Summer Fruit Crostata

Now that Labor Day has passed, the official wind-down of Summer has begun. But before bidding it a formal farewell, I plan to savor it a bit longer. After all, the tastes of Summer are some of the brightest and most refreshing--and deserve to linger for as long as absolutely possible.

Stone fruits and berries happen to be some of my favorite summer indulgences. Known to frequently devour them on their very own, I had no qualms recently in taking things up a notch by bringing them together with homemade, buttery pastry to yield one scrumptious dessert (and next day breakfast). Summer Fruit Crostata, to be exact.

Perfectly ripened and sweet peaches and plums, along with sweet-tart blackberries, were my fruits of choice for this scrumptious, yet amazingly simple and rustic, treat. I love crostatas and this time around decided to substitute my go-to apple version with what's freshest and in season now. Summer. Fruit. Pastry. Three little words that yielded delight with each bite--and made this Summer one that I'll always savor.

Happy Eating!

Summer Fruit Crostata

Ingredients:

For the pastry (makes 2 crostatas):
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blackberries
1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice

Method:

For the pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, the other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:

Cut the peaches and plums in wedges and place them in a bowl with the blackberries. Toss them with the tablespoon of flour, tablespoon of sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Recipe adapted from Ina Garten

Toast With This!: Blackberry Ginger Soda

With so much happening in the world today, not the least of which involves addressing the very serious matter of the lingering impacts of systemic racism, there has never been a better time to celebrate and amplify the voices and impact of black people, including our culture, cuisine, businesses and more. And with that comes the (perfectly timed) celebration of Juneteenth on June 19th., which commemorates the final act of emancipation from slavery under the Confederacy, two and a half years following President Lincoln's Emancipation Proclamation.

My personal celebration will include an exciting collaboration with fellow black culinary creatives for a virtual Juneteenth Cookout. With a bevy of recipes in tow, showcasing the exuberance, flavors, and resiliency of a people destined for freedom, I'm inviting you to join us by raising a glass of my favorite Blackberry Ginger Soda, an ode to the original Juneteenth staple of Red Soda Water.

“Watermelon and red soda water are the oldest traditional foods on Juneteenth,” said Dr. Ronald Myers, head of the National Juneteenth Observance Foundation.

Red represents perseverance and spans much of the celebrated cuisine. So if you haven't guessed by now, it's a delicious, empowering time of jubilee!

See my original post below that includes the easy four-ingredient recipe and join in the celebration with a toast to freedom, joy and better days ahead. You can also grab the recipes of the additional collaborators below for exceptional menu ideas for your very own Juneteenth cookout.
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Original Post:

If last week's solstice didn't carry enough of a bang to convince you that Summer has officially arrived, then this past weekend's sweltering heat offered a not-so-gentle reminder. And almost as fast as I welcomed the season, I began seeking a refreshing sip to usher in a much needed cool down.

While running my Saturday morning errands, I stopped in one of my favorite stores and landed upon the inspiration for this beautiful & ohh so good drink: rich, sweet blackberry syrup and sparkling dry ginger. My wheels instantly began turning and the resulting mocktail was born. I couldn't resist garnishing it with stunning blackberry king ice cubes, for added flair, and topping it off with a couple of splashes of club soda.

The punch from the ginger, coupled with the sweet blackberry essence and fizzy soda, makes this the perfect drink to toast the season--and it should definitely be in rotation in your sipping and entertaining repertoire. It's a casual, pour-as-you-like, non-recipe of sorts so make it your own, leading with the ginger as the base and accented with blackberry syrup and club soda to finish.

Happy Sipping!

Blackberry Ginger Soda

Ingredients:

Sparkling Dry Ginger (or ginger ale), chilled

Blackberry Syrup

Club Soda

Blackberry Ice Cubes

Method:

Fill glasses with ice cubes. Pour desired amount of ginger into glass, followed by a few drizzles of the syrup. Top with a couple splashes of soda. Stir to combine and enjoy!

The Juneteenth Cookout Recipes Round-Up:

A Girl Called Adri | Blackened Catfish

Beautiful Eats & Things | Spiced Grilled Peaches

Black Girls Who Brunch | Brown Butter Sweet Potato Cake

Brazilian Kitchen Abroad | Brazilian Collard Greens with Bacon

Britney Breaks Bread | Buttermilk Fried Chicken with Sour Cream and Honey Sauce

Brownbelle | Watermelon Hibiscus Whiskey Smash

Butter Be Ready | Chicken and Waffles

Chef and Steward | Watermelon and Feta Salad

Chef Curl Ardee | Honey and Butter Cornbread

Chenée Today | Lemon Icebox Pie

Christy Irene | Crawfish Etoufee