Showing posts with label peach

Recipes Using this Weeks Fresh Produce

by Jerome Farmers Market, August 26, 2015
Three desserts and a savory dish.  We think this is how every meal should look. Enjoy these recipes!  Also please take pictures and share with us any delicious recipes you've used with our fresh produce on our Facebook page! ENJOY!

Peach and Bourbon Bread Pudding

BY: Beti Vanilla


Ingredients

- 12 slices of french bread (or any other you have)
- 2 c. of evaporated milk
- 2 c. of milk
- enough bourbon (about 3 tablespoons)
- 1/2 c. of brown sugar
- 1 tablespoon on vanilla
- 1/4 teaspoon of cinnamon
- 4 eggs
- 2 cubed peaches

 For step by step instructions and amazingly delicious pictures that go along with each step please visit betivanilla.blogspot!  You will not regret it.
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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



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 
  • 2 tbsps balsamic vinegar 
  • 11/2 tsps sugar 
  • 3/4 tsp kosher salt (divided) 
  • 1 tsp black pepper 
  • 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.
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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
  1. Using a melon ball spoon, make watermelon and cantaloupe balls or simply chop into bite size chunks.
  2. Add them to a large serving bowl with blueberries.
  3. In a small bowl whisk lemon juice and honey together.
  4. Toss with fruit.
  5. Add chopped mint.
  6. Stir gently and refrigerate.
  7. Serve chilled or room temperature.
  8. 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
  1. Preheat the oven to 375 degrees.
  2. 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.*
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 40 minutes or until the top is crispy and the fruit is bubbling around the outsides of the baking dish.
  7. 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
picture courtesy of ladysphinger.com

Ingredients 

Original recipe makes 1 smoothie (to change servings, go to web page)
Check All Add to Shopping List
  • PREP
    10 mins
  • READY IN
    10 mins

Directions

  1. Blend yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds




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Saturday Market, Aug. 24th!

by Jerome Farmers Market, August 23, 2013
Jerome's own, is cookin' up some good ole dutch oven this Saturday. 
Come on over, grab a bite to eat and enjoy the tastes, smells and good company that make Jerome, Idaho great. 

at the Jerome Farmers Market at Crossroads Point Business Center!

FIRST COME - FIRST SERVED!
(while supplies last)

Saturday, Aug. 24th
NOON-1pm



 ODE TO THE DUTCH OVEN...




SEE YOU THERE!




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Market inspired recipe(s): Peaches!!!

by Jerome Farmers Market, September 23, 2011
peach-ginger-blueberry cobbler




A childhood friend of mine from Northern California began a fabulous cooking blog a few years back.  She has a plethora of scrumptious recipes.  
Her blog is called:
 Caroline's Bake Shop 
and if you want some fun recipes, this is the place to look!



RECIPE: 

PEACH COBBLER
7 cups peaches (peeled, sliced and chunked)
1/2 cup sugar
2 tbsp. flour
1 tbsp. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt

(i added about 1/2 tsp. of nutmeg and cloves. and about 1 tsp. fresh ginger.)

Mix together and put in a 9x13 pan.

topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg

mix topping ingredients together and spoon over peach filling.

bake 375 degrees for 35-40 minutes or until the topping is browned and thoroughly cooked. You
could top with ice cream, or english custard like i did.

recipe & image courtesy of: Caroline's Bake Shop


     Dutch-oven Peach Cobbler



Filling -
4 cups of ripe peaches, peeled and sliced
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an
8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven). Combine the 3 ingredients in
the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven
until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon
in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture
to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon
the batter over the
butter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches.
Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good
measure) and bake for an additional 5-10 minutes or until the crust is golden.

recipe courtesy of: Caroline's Bake Shop
image courtesy of: The Sweet Chef




(I apologize for the skee-wom-pus margins, but I did copy and paste it so sometimes that can 
tweak things)
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