Week Day Recipes

The last week of August calls for summer recipes before we head into the Labor Day weekend. Enjoy!

PEACH COBBLER

Kathy Kingsley, About.com's American Food guide, writes, “This Peach Cobbler recipe is the quintessential summer dessert. Fresh, ripe peaches need little enhancement in the way of flavor - just a little lemon juice and sugar makes for a luscious dessert that tastes as fresh as the fruit itself. Serve this cobbler warm with a scoop of vanilla ice cream, whipped or plain heavy cream. See the Recipe Notes below to make a star-spangled version.”

Ingredients

9 ripe medium peaches (about 3 pounds)

2 tablespoons fresh lemon juice

1/2 cup plus 2 teaspoons sugar

1/4 teaspoon ground cinnamon

Biscuit Topping

1 1/3 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 stick (1/4 cup) cold butter, cut into small pieces

2/3 cup buttermilk

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 8 servings

Preparation

Preheat the oven to 350°F.

To peel the peaches, bring a large pot of water to a boil over high heat. Immerse the peaches in the boiling water for 1 minute. Using a slotted spoon, remove the peaches form the water and rinse them under cold running water. Using a paring knife, slip off the skins, they should slide off easily.

Slice the peaches into wedges and put them into a 2 quart baking dish. Add the lemon juice and 1/2 cup of sugar and toss to coat.

Cover the dish with foil and bake for 15 minutes, or until the peaches are hot and the juices are bubbling.

Meanwhile, make the biscuit topping. In a large bowl, mix the flour, sugar, baking powder, baking soda, and cinnamon. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pour the buttermilk over the top, and use a fork to toss the mixture until it clumps together.

Remove the foil from the peaches. Using 2 spoons, drop heaping tablespoons of the dough over the peaches. Mix the remaining 2 teaspoons of sugar with the cinnamon and sprinkle it over the dough.

Bake the cobbler until the biscuits are golden brown and a toothpick inserted into them comes out clean, about 20 minutes. Remove the cobbler from the oven and set it on a wore rack to cool. 8. Serve the cobbler warm or at room temperature with vanilla ice cream, if desired.

Recipe Notes

• To make the star-spangle version, flatten the biscuit dough about a 3/4-inch- thick and cut out dough with a star-shaped cookie cutter. Arrange the stars over the fruit and bake as directed. Once cooled, sprinkle the stars with some confectioners' sugar.

• To make a Peach-Blueberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh blueberries. Toss with the lemon juice and sugar and proceed as directed.

• To make a Peach-Raspberry Cobbler, peel and slice 5 medium peaches. Put them into the casserole and add 2 cups of rinsed, fresh raspberries. Toss with the lemon juice and sugar and proceed as directed.

BLUEBERRY CRUMB PIE

Another recipe from Kathy Kingsley, who writes, “Nothing says summer more than a fresh blueberry pie. The cornmeal gives the crumb topping a slight crunch and whole-grain flavor. The topping may seem soggy when the pie is warm, but as it cools it becomes firm. 
Store the pie at room temperature on the day it is baked, and then wrap with plastic and refrigerate up to 3 days.”

Ingredients

Pastry for single-crust pie

Blueberry Filling

4 cups fresh or frozen, thawed blueberries

3/4 cup granulated sugar

3 tablespoons cornstarch

3 tablespoons water

2 teaspoons grated lemon zest

1/4 teaspoon ground cinnamon


Cornmeal Crumb Topping

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/2 cup packed light or dark brown sugar

3/4 teaspoon ground cinnamon

1/2 cup (1 stick) butter, chilled and cut into small pieces

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Yield: 8 Servings

Preparation

Preheat the oven to 450°F.

Roll out the pastry dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch diameter circle. Trim the ragged edges. Line the pie plate with the dough. Prick the bottom and sides of the pie shell with a fork. Line the pastry with a double-thickness of foil. Bake until lightly colored, about 10 minutes. Remove the foil and bake until the crust is golden brown, about 10 minutes more. Set the pie crust on a wire rack to cool. Reduce the oven temperature to 375°F.

To make the filling, mix 1 cup of the blueberries and the granulated sugar in a medium saucepan. Cook, stirring frequently, over medium heat, until the sugar is dissolved, 4 to 5 minutes.

In a small cup, dissolve the cornstarch in the water. Add to the blueberry mixture and bring to a boil over medium-high heat, stirring constantly. Cook the mixture until thickened, about 1 minute. Remove the pan from the heat. Stir in the remaining 3 cups of blueberries, the lemon zest, and cinnamon.

Pour the filling into the pie shell and set aside.

To make the topping, combine the cornmeal, flour, brown sugar, and cinnamon in the bowl of a food processor and process for 1 minute, until well blended. Add the butter and process with on/off turns until the mixture is crumbly. To make by hand: Combine the cornmeal, flour, brown sugar, and cinnamon in a medium bowl. Cut in the butter with 2 knives or a pastry blender until the mixture resembles small peas.

Sprinkle the topping evenly over the pie. Bake until the filling is bubbly and the topping is golden brown, about 40 minutes. Set the pie on a wire rack and cool completely before serving.

FROZEN PEANUT BUTTER BITES

This yummy recipe comes from the Food Network's Patrick and Gina Neely (Down Home With The Neeleys).

The recipe can be viewed online here.

Total Time: 1 hr 55 min; Prep: 20 min; Inactive: 1 hr 30 min; Cook: 5 min; Yield: 20 bites; Level: Easy

Ingredients

1 (18-ounce) jar creamy peanut butter

2 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

8 ounces semi-sweet chocolate, chopped

Directions

Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

VEGETABLE SHEPHERD'S PIE

This came from the Food Network's Magazine several years ago.

Prep Time: 25 min; Cook Time: 41 min; Level: Easy; Serves: 4 servings

Ingredients

6 medium Yukon gold potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg; Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

DECADENT TROPICAL FRUIT SALAD

Not sure where this came from. It was on one of the many emailing lists that I used to subscribe to. States that it serves 10 – 12.

1 (8 oz.) package cream cheese, softened

2 (6 oz.) containers lemon yogurt

3/4 cup sugar

3 bananas, diced

1 (20 oz.) can crushed pineapple in juice, drained

1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)

1/2 cup sweetened flaked coconut

1 cup chopped pecans

Mint leaves (for garnish)

In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.