Peaches and cream, oh what a dream. One of the few good things about summer? Peaches. I found this recipe on a blog I regularly read and knew I had to make it immediately. Turned out fabulously despite some old baking powder. The Husband preferred these with vanilla ice cream on top; I loved the whipped cream.
For the Peaches
4-5 Peaches, thickly sliced
Juice of 1/2 a lemon
2 T Sugar
1/3 tsp cinnamon
For the Biscuits
2 c Flour
1 T Baking Powder
3 T Sugar
1/3 ts Salt
1/2 c unsalted butter, cold and cut into small pieces
3/4 c Buttermilk
2 T cream, to brush
2 T Turbinado Sugar
For the Whipped Cream
1/2 Heavy Cream
1 T Powdered Sugar
1 tsp Vanilla
Cinnamon to taste
Heat oven to 450.
Grease cast iron skillet or other oven proof skillet with butter.
spread the peaches in the skillet and sprinkle with lemon juice, sugar, and cinnamon.
roast for 12 minutes on the upper oven rack.
Whisk flour, baking powder, sugar, and salt in mixing bowl. but in the butter.
Add buttermilk and mix until soft dough forms.
Turn the dough out onto a floured countertop and pat out 1 inch thick.
Cut into 8 or 9 circles.
Take the peaches out of the oven an stir once.
Place biscuit rounds on top of peaches.
Brush with cream and sprinkle with turbinado sugar.
Bake about 12 more minutes (mine took longer).
Let cool as long as you can (about 5 minutes) before devouring.
Top with whipped cream or ice cream.
Instead of doing the whole cutting the butter into the flour with a pastry blender, I just grate frozen butter and softly mix it in with the flour. Much easier in my opinion.
Recipe from The Kitchen
The best thing I learned all summer was how to pit and cherry, leaving the stem intact. I’m against one-use kitchen tools, so I’ve never bought a cherry pitter. I discovered on the Internets that you can use a pastry tip to easily pit a cherry. You just press the cherry over the pastry tip, et voila, the pit comes out the other side and you can preserve the stem fairly easily. The natural thing to do with these pitted cherries is to dip them in chocolate!
Semi Sweet (or any kind of chocolate you like!) chips, or chopped
Pit the cherries and set aside.
Stir together chocolate and coconut oil over heat, or in the microwave.
When the chocolate is at a good consistency, dip the cherries.
Put dipped cherries on a plate and briefly refridgerate to set.
I’m not sure of the oil to chocolate ratio, I always just wing it and it seems to come out okay! You definitely want quite a bit more chocolate though.
Sometimes you just need a frozen treat, right? I’ve seen this idea posted all over the place and in the summer when the temperatures were too high, I decided to try it out. It was a tad too banana=y to take the place of frozen yogurt or ice cream, but it was a solid stand in.
Put in ingredients in a blender or food processor
Blend or process
Any type of fruit can be used here.
Either the banana or the fruit needs to be frozen.
I’ve made this several times and the reactions have ranged from, “This is interesting” to “This is is amazing!”
Personally, I love salty-sweet food and anything with cheese is a winner in my book. I originally got this recipe out of a magazine and promptly adapted it to fit my particular tastes (namely, no olives or parsley). The original comes from Nigella Lawson, which you can see here. Following is my version.
Red onion – I usually end up using about half an onion
Limes – I usually end up using 2, but feel free to use more for a stronger lime taste
Watermelon – About half a watermelon, or one of the personal sizes is plenty
Feta cheese – I use a whole package of it, but more or less depending on your taste
Mint – Eyeball how much to add
Olive Oil – A few tablespoons or so
1. Halve and slice the red onion. Squeeze the lime juice over the onions in a small bowl and put in the refrigerator to marinate while you make the rest of the salad. The lime will help soften the flavor of the onions and the juice will turn pink.
2. Chop the watermelon; I like doing it in bite size pieces. Add to a big bowl.
3. Add about ¾ of the feta and mint. I like to set some aside to make it pretty at the end.
4. Pour in the olive oil, black pepper, onions (reserve a few for garnishing), and lime juice. Toss the salad until it’s well combined.
5. Arrange the remaining onions on top and sprinkle with the rest of the feta and mint.
Refrigerate for at least an hour and until ready to serve. The salad will get soupy, so it’s best to eat it as soon as possible.