Posts tagged ‘peach’

Peach buttercream-frosted cupcakes

My birthday yesterday didn’t get off to the best start. I foolishly told my husband I’d make some cupcakes for him to take to work (and for us to eat), and I got up in the morning to put together the frosting after making the cakes the day before. It was a new technique for me, and a bit involved. I walked away from the sugar syrup on the stove for a minute, and when I came back it had quickly leaped up in temperature. My second mistake was not immediately throwing it into the mixer with the eggs I was beating. By the time I did, this is what I had:

The strands all around my whisk? They pretty much felt like glass when I cleaned them off. So, I pouted, momentarily considered buying frosting in a tub, escaped the house for a while and then came back to give  it a second try. It was still a little tricky, but the end result was so worth it, especially when I added the peach puree. I hear they were a hit at the office.

Click below for recipe

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August 1, 2008 at 11:28 am Leave a comment

Peach and blueberry cobbler

Maybe a month or so into starting this blog, my mom recounted a conversation she’d had about it with my younger sister. My sister saw all the vegetables we were eating and apparently said to my mom, “I bet they’re losing weight!” (Not that she thinks either of us need to 🙂 ) My mom replied, “Well, Van might be, but I bet Amy’s not!” See, my mom knows my love for sweets. So even if I’m eating fairly healthy meals, I also love to bake, and I don’t have a whole lot of self control when dessert’s involved.

But it may actually be starting to catch up with me, so I decided to tweak our favorite cobbler recipe to be a little more figure friendly. And instead of just peaches (which are bountiful around here right now), I also threw in some of the blueberries we froze a few weeks back. I didn’t miss the extra topping at all, and I actually thought it let the fruit filling’s juiciness shine.

Peach and Blueberry Cobbler, adapted from epicurious.com

4 peaches
1 cup fresh or fresh-frozen blueberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon cinnamon

1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 tbl unsalted butter, cut into small pieces
2 tablespoons hot water

Start pot of boiling water. Score peaches into four quadrants. Drop in water and let sit for 45-60 seconds. Remove with slotted spoon and set in drainer. Run cold water over them. Peel and slice. Add peaches to 2 quart baking dish along with blueberries, lemon juice, sugar, cinnamon and cornstarch.
Preheat oven to 425 degrees. In a bowl, combine flour, sugar, baking powder and salt. Blend in butter with fingertips or pastry blender until mixture resembles coarse meal. Stir in water until just combined. Drop spoonfuls of topping over peaches. Bake in oven until topping is golden brown, about 25 minutes. (Topping will spread as it bakes.)

July 23, 2008 at 2:07 pm Leave a comment

Two of my favorite things

Last month we traveled to Illinois for my brother’s graduation, which meant we were eating out every meal for several days. Since to me, eating out is a bit of a treat, I never order the healthy option on the menu. But when you’re doing that 6 meals in a row, you start to feel a little sick. So as one my final meals there, I thought I’d be slightly virtuous and order soup and salad. The restaurant had a special salad that day, greens with grilled peaches and a blueberry vinaigrette. Yum. So I made a mental note of the ingredients and thought I’d try to re-create it at home someday. Since we got peaches and blueberries this week, I figured it was a sign. Ideally, the peaches would be grilled, but since ours is out on loan, I just used the broiler.

Peach Salad with Blueberry Vinaigrette
Serves 4

1 cup fresh blueberries
1/2 teaspoon vinegar
1 teaspoon olive oil
4 peaches, sliced
8 cups salad greens (we used romaine, but various baby greens or spinach would be lovely)
1/4 cup chopped almonds
1/4 cup feta cheese

Brush peaches lightly with oil or butter. Grill or broil for 10 minutes.
To make dressing, blend blueberries in food processor or blender until smooth. Add vinegar and mix. While blade is running, drizzle in olive oil.
Put two cups of greens on each plate, evenly divide peaches, almonds, feta and dressing.

June 5, 2008 at 5:01 pm 2 comments


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Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata