Thursday, August 13, 2009

Braised Red Cabbage with Apples

Ingredients



1 small red cabbage, about 2 pounds, quartered, cored, and thinly sliced crosswise

2 slices of bacon, diced, or use a tablespoon of butter or oil

1 tablespoon diced onion

1 large apple, peeled, cored and cut into matchsticks

3 tablespoons red wine vinegar

2 tablespoons honey

1/4 teaspoon salt if using bacon. If using butter or oil, use 1 teaspoon

1/8 teapoon caraway seed

Briefly immerse the cabbage in cold water. Render the bacon ( or heat the butter/oil)

Add and cook over medium low heat onions until golden brown. Add cabbage, vinegar, honey, caraway seeds and salt. Cover and cook over low heat for 1 - 1 1/2 hours, until the cabbage is very soft. Add boiling water if it starts to dry out. Recipe from Joy of Cooking.

Contemplating an affair with a peach

My DH and I went peach picking and all day I thought about what to do with them. That's when I decided to get in a jam... Slip the skin off a dozen peaches by dipping them in very hot water. Remove their pits and dice the flesh. You should have about 3 cups. Place the fruit in a heavy bottomed pot and add 1 cup of sugar, 1/2 teaspoon allspice, 2 teaspoons lemon juice and 3 tablespoons finely diced ginger. Simmer over medium heat for about an hour. Ladle into jars and store in the refridgerator for up to a month.


My DH and I went peach picking and all day I thought about what to do with them. That's when I decided to get in a jam... Slip the skin off a dozen peaches by dipping them in very hot water. Remove their pits and dice the flesh. You should have about 3 cups. Place the fruit in a heavy bottomed pot and add 1 cup of sugar, 1/2 teaspoon allspice, 2 teaspoons lemon juice and 3 tablespoons finely diced ginger. Simmer over medium heat for about an hour. Ladle into jars and store in the refridgerator for up to a month.

Sunday, August 9, 2009

Summer Peach and Berry Pie


For the piecrust:

2 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
2 sticks of butter (cut into pieces)
1/4 cup ice water

Place flour, salt and sugar in a food processor and pulse 3 or 4 times. Add butter and pulse until the crumbs are the size of peas. Do not overpulse, it's better to underpulse than overdo. Add the water, a few drops at a time and puse until the dough almost comes together. Remove dough to the counter and knead once or twice. Wrap in plastic wrap and place in the refridgerator for at least an hour.
For the raspberry/blueberry mix:
1/2 cup raspberries (frozen or fresh)
1/2 cup blueberries (frozen or fresh)
1/4 cup sugar
1/4 cup water
Combine in a pan and heat until boiling. Cook, stirring all the while for five mi9nutes. Let cool.
For the peaches:
Peel and slice four cups of peaches and put in a bowl. Add two teaspoons lemon juice, two tablespoons cornstarch, a pinch of salt and 1/3 cup of sugar (or to taste.) Add raspberry/blueberry mixture and stir gently. Halve the pie dough, roll it out and place into a 9" pie plate. Pour peach mixture in and cover with the remaining halve of rolled out dough. Brush with cream or milk and springle sugar on if desired. Bake at 350 degrees F for 30 to 35 minutes. Let cool on a rack and serve warm or room temperature.

Thursday, August 6, 2009

Cappucchino Ice Cream

We've been hangering for some coffee ice cream, but some of us wanted to go the Cappucchino route. So we devised this recipe, that is tres delicious!

1 1/2 cups whole milk
1/2 cup sugar
pinch of salt
2 tablespoons instant coffee
1 package cappucchino coffee mix (we used Bustelo)

3 egg yolks, beaten

2 cups heavy cream

In a heavy bottomed sauce pan under medium flame, heat the milk and sugar until the sugar is dissolved. Don't boil the milk, we're looking for small bubbles on the edges o the pan. Add the coffees and salt and mix until dissolved.
While the milk mixture is heating, beat the egg yolks until light yellow.
Slowly add 1/2 cup of the hot milk to the egg yolks, whisking hard. Add the egg mixture to the saucepan and continue to whisk until the milk reaches 175 degrees F or coats the back of a spoon. Strain if desired into a bowl and chill.
When mix is chilled, whip the heavy cream to a soft peak. Fold into chilled mixture and process in an ice cream maker. Transfer to a container and freeze. Heaven on a spoon!

You might want to add chocolate pieces when folding the cream if you want Cappucchino Chip.

You also might want to dust your serving with cocoa or cinnamon.