Elberta Peach Galettes

BY: Amelia Saltsman

KCRW GOOD FOOD

Individual Peach Galettes
Makes 8 to 9 galettes

For dough:
2 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 Tablespoons sugar
3/4 tsp salt
2 sticks plus 2 tablespoons cold butter cut into 1/2-inch cubes
1/2 to 2/3 cup ice water

For filling:
4 to 5 large peaches, 6 to 8 ounces each
1/4 cup ground almonds
1/4 cup sugar
3 Tablespoons butter, melted

HOW TO MAKE DOUGH:

(Have large sheet of plastic wrap ready.)

-In a large mixing bowl, stir together flours, sugar, and salt.

-Scatter butter pieces over flour mixture and toss to coat.

-Cut in the butter using a pastry blender or your fingertips (my preferred method) until the mixture resembles coarse sand with some flattened pieces of butter still visible. This will keep your dough flaky.

(Here’s the fingertip move: using your fingers and thumbs, lift bits of flour-butter mixture and squeeze, smear, and drop them back into bowl, tossing mixture as you go and working your way around the bowl to reach the entire mixture. The smearing action flattens the butter.)

-Sprinkle 1/2 cup water over flour-butter mixture and use a fork to stir until dough just sticks together when pressed with your fingertips. Add more of the water as needed to reach this point, but try to be sparing. (Less water keeps dough tender).

-Gather dough into a shaggy ball and place on plastic sheet, folding ends over to enclose dough. Using the heel of your hand, press dough into large flat disk about 1-inch thick about the size of a dinner plate.

-As you work, rotate dough as you go and flip over dough package from time to time to work the other side.

-This starts to bring the dough together. Chill dough for at least 15 minutes, or up to a day.

-Resting the dough in the refrigerator allows the water in the butter to further moisten your dough to make it easier to roll out.

HOW TO MAKE GALETTES

Preheat oven to 425 degrees. You’ll need a 6-inch round template (a small plate or a round lid you can trace with a knife tip works well). If your dough has been in the fridge for half a day or more, bring it out to warm up for about 10 minutes. Stir together the ground almonds with 2 tablespoons of the sugar and set aside. Melt the butter. Line a couple of sheet pans with parchment paper (this makes galettes easier to remove after baking and makes pans easier to clean). Bring a pot of water to boil. Dunk peaches, 2 or 3 at a time, into boiling water for 30 seconds to loosen skins. Set them aside to cool while you deal with the dough.

Divide dough into 2 pieces for easier handling. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Using template, cut 6-inch circles of dough and arrange on parchment-lined sheet pan (you should get about 4 circles per dough half with a little extra left over). You can prepare the dough up to this point up to a day ahead and keep refrigerated. Bring dough out about 10 minutes before proceeding.

Scatter almond sugar mixture evenly over dough circles, leaving a generous 1-inch border all around. The almonds act as a barrier between peach juice and dough. Peel peaches and cut in half. Remove seed. Place a peach half, cut side down, in center of each circle. Pleating as you go, fold edges of dough up, almost to top of peach (dough will settle as it bakes to expose more of the peach). Press together any cracks in dough to prevent juices escaping. Brush galettes all over with the melted butter and sprinkle with remaining sugar. Galettes can be prepared to this point up to 2 hours ahead and refrigerated.

Bake at 425 degrees on middle rack of oven for 18 minutes (if you need to use 2 racks, switch and rotate pans halfway through). Lower oven temperature to 375 and bake galettes until crusts are golden brown, 20 to 25 minutes longer, switching pans/racks halfway through baking time, if needed. If you stored them in fridge before baking, they may need a bit more time in the oven.

Remove pans to a cooling rack and let stand a few minutes to set. Use an offset spatula to loosen galettes from the pan and cool at least 15 minutes before serving.

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Peach & Blackberry Cobbler Recipe

BY: Mary Starr

Mary Starr Recipes (Greystone Cookbook)

Place 1 stick margarine or butter in baking dish. Place dish in 350 degree oven. While butter melts, prepare batter.

Sift together in bowl:
1 Cup White Lily Plain All-Purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

3/4 cup sugar

Add and Beat Well:
3/4 cup milk. Pour batter over margarine; spoon drained fruit of choice over batter. Pour juice from fruit over all.

Sprinkle on top:1/4 cup sugar

Bake at 350 about 45 minutes. Serve with whipped cream or plain. Crust will rise to top.

Note: I used 4 cups fruit and juice. If fresh fruit is used, crushing and sweetening to taste will provide enough juice.

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Grilled Pork with Blackberry-Sage Sauce

BY: Bill and Cheryl Jamison

Ingredients

cooking spray
2 tbsps shallots (minced)
3 cups blackberries (fresh, about 1 pound)
1/2 tsp chopped fresh sage
14 ozs fat free less sodium chicken broth
2 tbsps balsamic vinegar
11/2 tsps sugar
1 tbsp butter
3/4 tsp kosher salt (divided)
1 tsp black pepper
11/2 lbs pork tenderloin (trimmed)
sage (sprigs, optional)
Preparation

1. Prepare grill to medium heat.

2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.

Recipes using this Weeks' Fresh Produce!

by Jerome Farmers Market, August 14, 2015

THE BEST EVER OVEN ROASTED CORN

BY: DONNA ELICK

via the SLOW ROASTED ITALIAN

The Best Ever Oven Roasted Corn
SERVES 8 | ACTIVE TIME 10 Min | TOTAL TIME 55 Minutes

8 ears corn, cleaned
1 stick (8 tablespoons) unsalted butter, room temperature
kosher salt, to taste
fresh ground black pepper, to taste

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Place corn on baking sheet. Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).

Bake for 30-45 minutes, until starting to brown.  Turn corn occasionally. Remove from oven and spread remaining butter over the top of the corn. Sprinkle with more pepper as desired.

Serve and enjoy!

COOK'S NOTE:  TO SEE THE COOK'S NOTE PLEASE GO TO THEIR WEB PAGE HERE.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved
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Watermelon Cantaloupe Berry Mint Salad with Honey Vinaigrette

BY: BRENDA BENNETT via Sugar Free Mom

Ingredients

2 cups watermelon balls or chunks (1/2 watermelon)
2 cups cantaloupe balls or chunks (1/2 cantaloupe)
1 cup blueberries
1/4 cup lemon juice
1/4 cup honey
1/2 cup fresh chopped mint leaves

Instructions

Using a melon ball spoon, make watermelon and cantaloupe balls or simply chop into bite size chunks.
Add them to a large serving bowl with blueberries.
In a small bowl whisk lemon juice and honey together.
Toss with fruit.
Add chopped mint.
Stir gently and refrigerate.
Serve chilled or room temperature.
Makes about 5 cups

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SUMMER PEACH GRAPE CRISP

BY: EMILY via WHOLY HEALTH

INGREDIENTS

¼ cup + 1 tablespoon coconut oil, divided
3 tablespoons pure maple syrup, divided
½ tablespoon freshly squeezed lemon juice
4 medium sized peaches, sliced
2 cups dark purple grapes
¼ cup + 1 tablespoon arrowroot powder, divided
1½ cups rolled oats
½ cup chopped walnuts
¼ cup ground flax seeds
1 teaspoon cinnamon
½ teaspoon coarse sea salt

INSTRUCTIONS

Preheat the oven to 375 degrees.
Add 1 tablespoon of the coconut oil, 1 tablespoon of the maple syrup and the lemon juice in a small saucepan over low heat and warm up just until coconut oil melts.*
Combine sliced peaches and grapes in an 8 by 8 inch baking dish, add arrowroot powder and melted coconut oil and maple syrup mixture and gently toss until fruit is all coated and all ingredients are well combined. Spread fruit mixture evenly along the bottom of the dish.
Combine the remaining ¼ cup of coconut oil and 2 tablespoons of maple syrup in the same small saucepan and heat over low until just melted.
Combine rolled oats, chopped walnuts, ground flax seeds, arrowroot powder, cinnamon and sea salt in a medium sized mixing bowl and mix until well combined. Add the melted coconut oil and maple syrup mixture and mix until well combined. Spoon rolled oat mixture evenly over top of the fruit mixture in the baking dish.
Bake for 40 minutes or until the top is crispy and the fruit is bubbling around the outsides of the baking dish.
Let Peach Grape Crisp cool before eating (it will thicken up beautifully as it cools and it will taste much better than when it's hot). Enjoy.

FOR STEP BY STEP INSTRUCTIONS AND BEAUTIFUL PICTURES AND NOTES PLEASE GO TO HER BLOG HERE!

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SIMPLE CANTALOUPE SMOOTHIE

BY: BETH

via allrecipes.com