Peach Buttermilk Cobbler

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Peach Buttermilk Cobbler

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Desserts

Scale

Ingredients

68 Summeripe peaches (enough to fill a 9-inch square baking dish) peeled, pit removed , cut into small bite size slices

1 cup plus 2 tbsp. wheat flour or all purpose flour, divided

½ cup plus 3 tablespoons turbinado sugar (such as Sugar in the Raw) or granulated sugar, divided

½ cup almond flour

2 teaspoon baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

¾ cup whole buttermilk


Instructions

  1. Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
  2. In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
  3. Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.

Notes

Serve with our Summeripe Peaches and Cream Ice Cream  (optional and recipe located under desserts) or Vanilla Ice Cream.

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Roasted Cauliflower with White Nectarine Topping

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:20
  • Total Time: 30 minutes
  • Category: appetizers

Scale

Ingredients

2 White peaches or white nectarines, pit removed and diced ( own preference of removing the skin from the fruit)

1 Whole cauliflower head, outer leaves and thick stalk removed, cut into bite size pieces. Reserve ¼ cup, chopped into pea size pieces

1 tablespoon orange zest

2 fresh oranges, juiced

2 fresh lemons, juiced

1 tablespoon sugar

4 ounce olive oil, 2 ounce reserved

1 tablespoons sherry vinegar (may substitute apple cider vinegar)

Handful fresh flat leaf parsley , chopped

¼ cup toasted pecans, chopped (may substitute most any nut such as almonds, walnuts, pinenuts)

ground coriander

1 teaspoon paprika, ½ teaspoon reserved

1 teaspoon turmeric, ½ teaspoon reserved

½ teaspoon red chili flakes

Salt and fresh ground black pepper


Instructions

Preheat oven 400 degrees or gas grill for roasting.

Combine the orange and lemon juices in a glass measuring cup. Add water if needed to measure 1 cup of liquid.

Place liquid in a medium sauce pan along with the orange zest and sugar. Over medium heat stir to dissolve the sugar and just bring to a boil then remove from the heat.

Add the sherry vinegar, coriander, ½ teaspoon paprika, ½ teaspoon turmeric, red chili flakes, parsley, chopped nuts. Stir together.  Add the 2 ounce olive oil,  chopped peaches and /or nectarines, ¼ cup raw cauliflower, salt and pepper. Stir together and set aside.

 

Place remaining prepared cauliflower in a bowl and toss with 2 ounce of olive oil. Season with ½ teaspoons paprika, ½ teaspoon turmeric, salt and pepper. Place onto a baking sheet and roasted for 20 minutes or until charred, turning cauliflower half way through to char both sides .

Remove roasted cauliflower and place in a serving bowl or platter. Top some of the fruit mixture over the roasted cauliflower and place the remaining in a small bowl to serve at the table.



Nutrition

  • Serving Size: 4

Nectarine Crostini

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Nectarine Crostini

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Cook Time: 00:10
  • Total Time: 20 minutes
  • Yield: 14 crostinis 1x
  • Category: appetizers

Description

What is a Crostini? Crostini is Italian for little crusts. We love our little crusts to be topped with fresh yellow nectarines, creamy mozzarella cheese, microgreens, and finished with a drizzle of reduced balsamic vinegar. 


Scale

Ingredients

1 Baguette, sliced about 1/4 inch thick

1 yellow peach

1 yellow nectarine

6 oz fresh mozzarella, sliced

23 slices of thinly sliced prosciutto, cut into 14 bite size pieces

Microgreens (We used basil, arugula, and sunflower sprouts)

Reduced balsamic vinegar

Olive oil

Sea Salt


Instructions

Preheat oven (or grill) to 350 degrees. Brush both sides with olive oil and arrange sliced on to a large rimmed baking sheet.

Bake until both sides are brown and crisp, about 10-15 minutes. 

While crostinis are baking, thinly slice the peaches and nectarines, mozzarella, and prosciutto.

Layer mozzarella, prosciutto, and nectarine slices on to the toasted crostini. Lightly drizzle with reduced balsamic vinegar then top with your favorite microgreen. Add sea salt to taste.   


Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x

Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 


Scale

Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 


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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour

Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 


Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling waster. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.

Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

Scale

Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Apricot Chocolate Chip Cookies

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 27 minutes
  • Yield: 48 1x
  • Category: Dessert
  • Method: Baking

Scale

Ingredients

1 cup or 6- 8 Apricots, peeled, pit removed, finely diced
1/2 cup butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla
1 cup flour
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup chopped walnuts

Instructions

  1. In a large bowl mix butter, granulated sugar, brown sugar and vanilla until creamy. Add egg and stir into the mixture.
  2. In a separate bowl add both flours, baking soda and salt and mix. Add to the the creamy mixture and stir together.
  3. Stir in apricots, chocolate chips and walnuts.
  4. Drop onto ungreased baking sheet by rounded tablespoons.
  5. Bake for 12 minutes 

Keywords: Apricot Chocolate cookies fruit baking

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

Scale

Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread

Citrus Garlic Pepper

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Mandarin Garlic Pepper

  • Cook Time: 300
  • Total Time: 300

Description

Hate throwing away mandarin and lemon peels? Try making your own citrus infused garlic pepper!


Scale

Ingredients

  • 2 TBSP dehydrated mandarin or meyer lemon rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt

Instructions

  1. Combine ingredients in a bowl and stir to thoroughly combine.

Notes

To dehydrate Mandarin and Meyer Lemon peels

  • 10 Meyer lemons or 10-15 mandarin peels
  • Peeler
  • Dehydrator
  • Peel off the skin of the Meyer lemons or mandarins. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.

Mandarin Glazed Salmon

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Mandarin Glazed Braided Salmon with Edamame Mandarin Salad

  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 60

Scale

Ingredients

For salmon & glaze

  • 45 lbs Salmon, full skinless top lion cut
  • ¼ cup sweet chili sauce
  • ½ cup teriyaki sauce
  • 2 mandarins, juiced
  • Mandarin garlic pepper or lemon garlic pepper

Edamame & Mandarin Salad

  • 1012 mandarins, segmented
  • 1 cup shelled edamame, cooked
  • Mandarin Honey Vinaigrette dressing

Instructions

  1. In a bowl, combine sweet chili sauce, teriyaki sauce, and the juice of two mandarins.
  2. Preheat oven to 400 degrees and line a cookie sheet with foil.
  3. Cut salmon filets into 4 equal portions, 12-16 inches long and 1-1 ½ inches wide. Take two filets and braid into a half circle and place on foil lined baking sheet. Repeat with the other two strips to make full salmon circle.
  4. Season salmon with Mandarin Garlic Pepper and brush on sweet mandarin glaze.
  5. Bake at 400 degrees for 30 minutes or until salmon is done. Glaze salmon again after 15 minutes.
  6. For the salad, combine mandarin segments, edamame, and mandarin honey vinaigrette. Toss lightly to coat evenly.

Notes

To make Mandarin Garlic Pepper

  • 2 TBSP dehydrated mandarin rind powder
  • 10 TBSP garlic pepper
  • 2 TBSP onion powder
  • 1 TBSP pink Himalayan sea salt
  • 1 TBSP white powder
  • 1 TBSP garlic salt
  • Combine ingredients in a bowl and stir to thoroughly combine.

To dehydrate Mandarin peels

  • 10 Meyer lemons
  • Peeler
  • Dehydrator
  • Peel off the skin of the mandarin.. Place the peels on the dehydrator rack and dry at 95 degrees for several hours. Peels are done with they snap and do not bend. Place dried peels in a blender or coffee grinder and grind into a powder.