Before I launch into the photos and general deliciousness that was last month’s gathering, here are the need-to-know details of our September meetup!
- Date: Sunday, September 27
- Time: 4pm-ish
- Place: SummerGate Winery, 11612 Morrow Ave
- Theme: Harvest and Herbs. Many of us are garden rich at the moment, so use what you’re harvesting and throw in some herbs to make it extra fabulous. This is potluck style, so it can be baked or not -whatever you choose!
- What to bring: Other than your offering of tastiness, there will be the opportunity to buy some glasses of wine to enjoy with our meal, so bring a few dollars so you can treat yourself. SummerGate is a unique, small organic winery with amazing white wines that are definitely worth sampling!
- Let me know if you’re coming along! Email me at firstname.lastname@example.org so I can give the lovely folks at SummerGate an idea of numbers.
On with the August treats!
One could say we ate a few peaches at August’s meetup. Seeing as our theme was Orchard Fruit and our meeting place was The Peach Pitt, we were pretty bang on, if I do say so myself. A HUGE thank you to Sandy at The Peach Pitt for hosting our wee clan of foodies!
I don’t have all the recipes so I’m going to try in intersperse recipes with glorious photos over which you can drool. Let’s begin!
Sarah’s Peach Basil Jam
I confess that I ate more than my fair share of these darling little explosions of flavour, sweetness smoothed by a layer of cheese. Seriously, I think I had five. I don’t even feel bad – they were that good.
- 5 Cups mashed peaches (about 7-8 large)
- 4 Tablespoon lemon juice
- 1 (49 g) package pectin
- 3 Cups sugar
- 1/2 Cup fresh basil leaves, torn
Peel and roughly chop the peaches. Mash the peaches and measure 5 cups. Add the peaches and lemon juice to a medium saucepan. Slowly stir in the pectin. Bring the mixture to a hard boil that can’t be stirred down. Stir in about 3 cups of sugar until dissolved. Return to a hard boil and boil for 1 minute, stirring the whole time. Remove from heat and skim foam off of the top. Stir in 1/2 cup torn basil leaves. Can or cool and store in fridge.
Jean’s Frosty Peach Dessert
Okay so I had two slices of this as well, but technically I only had 1 1/2, since half of my first serving was blown away by a gust of wind. Also, can I just say how impressed I was by how much of this we managed to demolish before it started to melt.
- 1 c. flour
- 1/3 c. packed brown sugar
- 1/4 t. cinnamon
- 1/2 c. melted butter
In a shallow pan, combine flour, brown sugar, cinnamon and melted butter, mixing well. Bake 350′ for 20 minutes, stirring 2-3 times to keep mixture crumbly. Let cool
Reserve about 3/4 c. of the crumb mix for the topping. Spread remainder in 9″ springform pan or 9×13″ baking dish and set aside.
- 10 peaches, peel and stone 4 of these and thinly slice
- 1 c. white sugar
- 2 egg whites
- 2 Tbsp. lemon juice
- 1 c. whipping cream
Mash the peaches really well (I used the food processor) Add sugar and lemon juice. Beat egg whites until foamy and then on high speed to get them almost double in volume. Add the peaches (I had to cover my Kitchen Aid with a tea towel at this stage, cuz it makes a real mess) Whip this until it is double in volume and the mixture is thick. Takes about 10 minutes. In the mean time, whip the cream in another bowl, then fold it into the peach mixture gently. Pour into springform pan, sprinkle with remaining crumbs. Cover and freeze for at least 6hr. of overnight. Transfer to fridge about 30 minutes before serving.
To serve, peel and slice remaining peaches and arrange around the edges (I didn’t do this part as I ran out of time)
(The next bit is serious because Jean wrote it in capitals) DON’T FORGET TO CLEAN YOUR KITCHEN. I FOUND THE MIXTURE EVERYWHERE, INCLUDING THE WALL BESIDE THE MIXER EVEN THOUGH I COVERED IT COMPLETELY WITH THE TEA TOWEL!!!!!
Lory’s Brie and Peach Pizza
Janice’s Peach and Blueberry Pancakes
Melt 3 tbsp. butter in glass pie plate or baking dish, Add 3 large nectarines and blueberries, or apples, or pears, cook for 10 minutes at 425. Top with 1/4 brown sugar and 1 tsp cinnamon. Pour batter over and bake another 20 mins or till brown. Enjoy warm with maple syrup if desired. (If desired, Janice? Or course we desire. Of course).
Chantelle’s homemade baguettes with peaches and balsamic vinegar
Belinda’s Peach Pie and Peach Salsa, and Laura’s Peach Salsa
This is what happens when super cook Belinda misses a few meetups – she shows up with not one but two dishes! Now, Laura also made a scrumptious peach salsa, and I can’t remember who made which one, so you may gaze upon them each in turn.
Jennifer’s Peach Salsa and Quinoa Salad
- Mix 1/4 cup lemon juice
- 1/4 cup lime juice
- Maple syrup to sweetness ( i used about 3 tbps)
- Dash of thai chili pepper sauce.
- 4 tbsp of Epicure Peach salsa seasoning.
Let stand in bowl until all the liquid is absorbed. About 25 minutes.
Layer in a glass bowl to appreciate the colours the following:
Peaches and peppers (Sliced in small pieces). Try red and yellow for colour. Cherry tomatoes quartered.
For the Quinoa layer: 1 cup quinoa rinsed. 2 cups water. Bring quinoa in pot to a boil. Stir. Lower heat and Cover for 15 minutes. Mix in seasoning adding a little water if all the water has cooked into quinoa. Cool quinoa before adding to salad. ( if pressed for time put onto plate and pop into freezer! )
May be nice with a little fresh cilantro on top (mine had already gone to seed).
Linda’s Fresh Tomato Salsa
Lisa’s Cherry Clafoutis
“You see what’s happened – I’ve been in the baking club so long I’m starting to make the same recipes over again. I’ve come full circle.” That’s okay, Lisa. You can make it again if you want. And again. And again…
Lorraine’s Chocolate Zucchini Cake
Who doesn’t love a bit of chocolate zucchini cake of a morning? Sorry – did I just give away that I ate some of this for breakfast the next day? Nevermind. Hey, there were vegetables in it – it was practically a low-fat scramble!
Denise’s Fruit and Cheese Appetizers
These little beauties were a complex combination of flavours, including plums, mozzarella, pine nuts and mint with a reduced balsamic vinegar on a blue cheese and pecan baton (and breathe), and roast peaches with pecans and brie on light rye bread. YUM!
Dorthea’s Plum Galatte
Mmmmm…tart plums, delicate pastry and a gentle smothering of cream. Don’t mind if I do…
This is adapted from a recipe for apricot galette in Chez Panisse Fruit by Alice Waters.
Makes 1 12-inch galette
Galette Pastry Dough
2 C unbleached all-purpose flour
12 T unsalted butter (1.5 sticks), chilled, cut into 1/2-inch pieces
7 T ice water
¼ tsp salt
1 tsp sugar
Combine flour, sugar, and salt in a large mixing bowl. Cut 4 T of the butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. Cut in the remaining 8 T of butter just until the biggest pieces of butter are the size of large peas – or a little larger.
Dribble 7 T of ice water into the four mixture in several stages, tossing and mixing between additions, until the dough just holds together (I used a fork). Do not pinch or squeeze the dough or you will overwork it. Keep tossing the mixture until it starts to pull together; it will look rather ropy, with some dry patches. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss the mixture until it comes together.
Divide the dough in half, firmly press each half into a ball, and wrap tightly in plastic wrap, pressing down to flatten each ball into a 4-inch disk. Refrigerate for at least 30 minutes before rolling out. (The dough will keep in the freezer for a few weeks.)
When you are ready to roll out the dough, take one disk from the refrigerator at a time. Let it soften slightly so that it is malleable but still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface, roll out the disk into a 14-inch circle about 1/8-inch thick. Brush off excess flour from both sides with a dry pastry brush. Transfer the dough to a parchment-lined baking sheet and refrigerate at least ½ hour before using. (The rolled-out circles can be frozen and used the next day.)
This makes about 20 ounces of dough, enough for 2 open galettes or tarts or one covered tart.
(Sprinkle ¼ cup of this over the rolled-out galette pastry before adding fruit)
(Dorthea’s note: I didn’t have amaretti so substituted a few macaroon cookies and some extra ground almonds.)
¼ cup ground almonds
¼ cup unbleached all-purpose flour
¼ cup sugar
¼ cup amaretti, pulverized
Toss all the ingredients together. Makes 1 cup. This keeps for a few months in the refrigerator.
1-1/2 to 2 lb plums, quartered
¼ cup plus 2 T Sugar
1 T unsalted butter
10-oz galette dough, rolled into a 14-inch circle and chilled (see below)
¼ cup almond-amaretti powder (see below)
Preheat over to 400 degrees F
Remove the prerolled dough from the refrigerator or freezer and place on a buttered or parchment-lined baking sheet. Evenly sprinkle the almond-amaretti powder over the dough, leaving a 1 to 1-1/2-inch border unsprinkled.
Cut the plums in half (or quarters if they are large), removing the pits, and arrange, skin side down in concentric circles on the dusted dough, making a single layer of snugly touching pieces and leaving the border bare. Evenly sprinkle ¼ cup sugar over the fruit.
While rotating the tart, fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the outer circle of fruit, creating a containing rim that resembles a length of rope. Pinch off any excess dough. This rim must act as a dam, preventing juices from escaping while cooking, so make sure there are not folds or wrinkles that would permit such a breach.
Brush the border gently with melted butter and sprinkle it with 2 T sugar.
Bake in the lower third of the oven (preferably on a pizza stone) for about 45 to 50 minutes, until the crust is well browned and its edges are slightly caramelized.
As soon as the galette is out of the oven, use a large metal spatula to slide it off the baking sheet or parchment paper and onto a cooling rack. This keeps it from steaming and getting soggy. Let cool for 20 minutes.
If you want to glaze the tart, brush the fruit lightly with a little warmed jam. Serve warm, with vanilla ice cream, if you like.
Makes 1 12-inch tart, serves 8.
Sophia’s Peach and Ginger Cobbler
I almost forgot that I made something as well. This recipe is from the Great British Bakeoff Book, and while I couldn’t find the same kind of sticky ginger that I could in the UK, I made due with candied ginger cut up fine and mixed with a bit of ginger marmalade. I swear, it tastes better than it looks.
For the filling
- 6 medium to large peaches (about 700g)
- finely grated zest and juice of 1/2 an unwaxed lemon
- 1.5 tablespoons caster sugar
For the topping
- 150g self-raising flour
- 1/4 teaspoon baking soda
- 50g caster sugar
- 25g glace ginger
- 50g unsalted butter, melted
- 100ml natural yogurt
- 2 teaspoons sugar mixed with 1/4 teaspoon ground ginger, for sprinkling
1 baking dish or pie dish (about 1 litre)
Preheat the oven to 375F. Rinse the fruit, then halve and remove the stones. Cut each peach half into 4 thick slices. Put into a mixing bowl with the lemon zest and juice and the sugar. Toss gently, then transfer to the baking dish. Spoon over 2 tablespoons water.
Bake for 20 to 25 minutes or until the fruit is half-tender and the juices are bubbling.
Just before the end of the cooking time sift the flour, baking soda and sugar into a mixing bowl. Using a round-bladed knife stir in the chopped ginger, followed by the melted butter and yogurt to make a soft, sticky dough.
Remove the baking dish from the oven and turn up the heat to 425F. Divide the dough into 8 equal portions and drop in rough mounds, slightly apart, on top of the hot peach mixture.
Sprinkle the dough with the sugar and ginger mixture. Return to the oven and bake for about 20 minutes or until the topping is crisp and a good golden brown. Serve warm with custard, cream or ice cream.