Summer Peach Crisp...

...with Whiskey Butterscotch Sauce

About a month ago, the aroma of peaches grabbed a hold of me at the grocery story and I knew immediately I was hungry for a peach crisp. Of course the cold storage peaches we get here are nothing like what I remember as a kid, spending time vacationing in Pennsylvania with my grandparents and picking peaches right off the tree. Nothing beats a fresh picked peach and I'm lucky enough to have eaten the difference!

But, one does what she can with what she's got.

 I scoured Pinterest for a basic crisp recipe and found it 

here at Lollyjane ...

...and while I'm sure this recipe can stand on it's own, baking is about being expressive and creative and I wanted to play with some flavors that were swirling around in my head. 

I chose to add ginger and fresh nutmeg. Before I put the crumble on I give a few twists of cracked pepper to the peaches. Crazy I know-but I swear it works. I always keep a tube of Ginger paste from Gourmet Garden in my fridge along with fresh whole nutmeg. I always use Saigon cinnamon because it contains essential oil and has a more distinct flavor.

I can eat tiny, tiny, teenny amounts of gluten but this crisp is not that tiny amount I can eat. I paid for my foolishness for two days so I tweaked the crisp part for us gluten peeps!

gluten free 

I got up early this morning to bake the gf crisp before the sun came up and 150 degrees outside!

** I added another 1/2 peach to the recipe amount to fit my 8" cast iron.

gluten free

Lets talk about this sauce!

Whiskey Butterscotch Sauce

from HERE at Serious Eats. 

Austin told me to add 2 more TBSPs of whisky without changing the ratio of anything else and I really wish I would have listened him!

It just takes the crisp to a whole new dimension!

gluten free

Hopefully you can still find peaches to try this. If you make it, I'd love to hear about it.

Summer Peach Crisp 

Serves 4

For the Fruit

2 heaping cups fresh peaches, peeled and sliced 

1/2 cup granulated sugar

 2 TBSP cornstarch

3/4 tsp fresh ginger

fresh nutmeg, to taste

a couple of turns of cracked black pepper

For the Topping

4 TBSP butter, melted

3/4 cup all purpose flour  

(1/2 c gf oats, ground, 1/4 cup + 1 TBSP gf all purpose flour)

1/4 cup packed brown sugar

scant 3 TBSP granulated sugar

1/4 tsp cinnamon

Preheat oven to 350*

In a medium bowl mix together ingredients for the fruit. 

Spoon fruit into four standard ramekins that have been lightly sprayed with cooking spray. 

(or 8" cast iron skillet see ** above)

In the same bowl mix together flour, brown sugar, granulated sugar and cinnamon. Add in melted butter and mix with a fork. Mixture will not be completely wet but more sandy in texture. (It should clump together if you squeeze it) (The gluten free topping will be completely wet)

Sprinkle mixture over the fruit. Leave some larger clumps so it stays crisper while baking.

Place ramekins onto a baking sheet and bake for 30-35 minutes or until topping is lightly golden brown and fruit is bubbling. Cool for a bout 15 minutes before serving.

Hope this crisp hits the spot as summer sends down. Shoot me an email if you have any questions!

Happy (summer days) shooting!

xo

Kelly

I'm either really, really late...

...or 11 months early!

4.15.17

It is no secret that I have a hard time planning holiday baking posts in advance. It's not that I don't think about it, I just can not get my act together in order to get it up in before the holiday. Now, technically, there's still 2 more days of Passover so there's still some time to make and enjoy these. Honestly, these Tangy Lemon Bars are so good you won't mind a few more days of matzot! 

It's also no secret that I grew up Christmas but am now Hanukkah and I've only heard stories from friends and loved ones about the never-ending Seders and worse...the desserts that one would either be too tired or too full to dare and eat. My how times have changed.

My sister-in-law hosts a family friendly Seder that's totally hands on from signing & dressing up for a part in the Exodus play to "THIS IS PASSOVER JEOPARDY" newly added this year. (announcer Johnny Gilbert in my head) 

I help by bringing a few desserts...I wouldn't be allowed to step foot in the door if I didn't bring the lemon bars. There's just something about baking for people who love the goods you make from your heart. It's like love is a secret ingredient! 

I made 7 batches this year and truth be told, I'm kinda lemon barred out! 

They NEVER last long...

...EVER!

I follow the recipe to a T except...I grate lemon zest for both the crust and the lemon filling-I just like knowing that extra little zing is there.

Enjoy!

Tangy Lemon Bars

Pastry:
1/2 cup granulated sugar
1 cup matzoh meal
1 stick margarine or butter, melted

Lemon Filling:
3 large eggs
3/4 cup granulated sugar
2 Tbs. margarine or butter, melted
1/3 cup fresh lemon juice
2 Tbs. potato starch

1. Place oven rack in center of oven and preheat to 350. Line an 8-inch square baking pan with heavy foil, letting an inch extend over the sides. Oil or spray the foil.
2. For the pastry: In a small bowl, stir together the sugar, matzoh meal and melted butter. Press into the bottom of the prepared pan. Bake 20-25 minutes or until pale golden. Reduce oven to 325.
3. For the filling: Whisk eggs in a medium bowl. Whisk in melted butter, lemon juice and potato starch. Pour over pre-baked crust and bake at 325 for 20-25 minutes, or until top is set.
4. Remove from oven and cool to room temperature.
5. To cut, remove from pan by lifting out the foil. Place on cutting board. Cut into 1 inch squares.
6. Sprinkle with powdered sugar. Served chilled or at room temperature.

Happy (lemon bar) snapping!

xo

Kelly

I've come a long way...

...baby!

11.26.16

It's cold, gray and the much needed rain is falling~I secretly wish it was cold enough to snow, but in reality I know it won't. I just warmed up my afternoon java and I like thinking you might be sipping something warm and toasty while you visit. 

Today, I'm talking cranberry sauce!

If you asked, I could never pick just one favorite Thanksgiving dish~I truly love them all. However, cranberry sauce is right there at the top my list. I scour Pinterest for new cranberry sauce recipes weeks before the holiday. I really, really like the recipe I've been making the last few years. I mean you can't go wrong with cabernet & a quick twist or two of fresh cracked pepper...It could have easily been the last recipe I ever needed to look for. That was...

 ...until this year. 

In Emeril's words, I kicked it up a notch!

What's great about this recipe is it can be made up to 5 days ahead so if it was awful I still had plenty of time to make my go-to back up recipe. I never gave the 1/2 cup of bourbon that was called for a second thought until it came time to actually stir it in~that's A LOT of bourbon! I poured in half, stood there stirring the bubbly, popping berries and said screw it...and dumped the rest in. Even though the recipe didn't call for it, I added the zest of 1/2 a lemon. I also added a good squeeze of orange along with with some orange zest. 

It was a little jewel at the table & it gets more scrumptious everyday as the flavors meld. 

It brings our turkey sandwiches sandwiches to a whole other level!

I was worried about finding frozen dark cherries as I've never had a reason to buy them. It ended up not being a problem and found them at my regular grocery store.

I have to laugh because as a kid nothing made me happier or more excited then when my mom opened that perfectly ribbed, jiggly, cylindrical tin can of gelatinous goodness!

Yeah...I've come a long way baby...

But hey...I wouldn't trade those days of innocence for anything.

Happy (cranberry) snapping!

xo

Kelly

Cranberry-Cherry Compote

Ingredients

* 20 ounces fresh cranberries

(about 4 1/2 cups)

* 10 ounces frozen dark sweet cherries

(about 2 cups)

* 1 1/4 cups (packed) brown sugar

* 1/2 cup apple cider

* a couple of good twists of fresh black pepper

* 1/2 cup bourbon

* zest of 1/2 lemon (or to taste)

* zest of 1 orange (or to taste)

* good squeeze of  1/2 and orange (or to taste)

Preparation

Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often~pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until think and syrupy, about 25 minutes more. Let cool completely.

Sauce can be made 5 days ahead;cover and chill. Bring to room temperature before serving.

(Adapted from Epicurious)

Cajun Salmon...

...For the nice gal at Cost Plus

who took an interest in the Marmalade I was buying...

(I'm sorry I didn't get your name) 

I hope you really do come visit, get, & try the salmon we got to talking about!

This salmon is the perfect balance of sweet from the marmalade...

...and the heat from the cajun spice...

Married Perfectly!

I've posted this recipe before...but it bears repeating!

You'll have to double the recipe for the homemade spice if you are making more than a 1 or 2 pieces of fish. 

ORANGE-GLAZED SALMON

3 TBSP Cajun spice (recipe to follow)

1 tsp. brown sugar

1/4 tsp. kosher salt

4 boneless, skinless salmon fillets (4-6 oz ea)

BLEND; Add

1/4 cup Orange marmalade

1 TBSP fresh lemon juice

Directions:

Combine Cajun spice, brown sugar and salt in a small bowl. Rub over all surfaces of fillets. Saute fillets in olive oil in a large nonstick skillet over med-high heat for 3-4 minutes. Turn & saute an additional 

2-3 minutes.

Blend marmalade & lemon juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork (about 1-2 minutes on each side)

Cajun Spice

1 tsp salt

2 tsp garlic powder

2 1/2 tsp paprika

1 tsp pepper

1 tsp onion powder

1 tsp cayenne pepper

1 1/4 tsp oregano 

1 tsp herbes de provence (salt free)

dash of red pepper flakes (or to your taste)

The marmalade may splatter, so dress accordingly! 

If you make it, I'd love to hear about it!

Happy (fish lovin') snapping!

xo

Kelly