Archive for July, 2016

Peach & Cantaloupe Jam



4 cups peeled, seeded, and chopped cantaloupe (about 1 large melon)

4 cups peeled, pitted, and chopped peaches (about 4 medium-sized peaches)


6 cups sugar

¼ cup lemon juice

1 tsp grated lemon rind



Combine cantaloupe and peaches in a Dutch oven or large sauce pan; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

Add sugar and lemon juice, stirring well.  Bring to a boil, stirring constantly.  Reduce heat, and simmer 30 minutes or until thickened.

Add lemon rind, and cook 3 additional minutes, stirring constantly.  Remove from heat; skim off foam.

Pour hot jam into hot, sterilized jars, filling to ¼ inch from the top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.

Process in a boiling-water bath for 5 minutes.


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Plum Tart with Tarragon Streusel



1 C all-purpose flour

1/2 tsp sugar

2 Tbsp. fine yellow cornmeal

1/2 tsp salt

1/2 C (1 stick) butter, cubed and chilled

2-4 Tbsp. ice water


1/2 C all-purpose flour

1/4 C sugar

1 Tbsp. tarragon, roughly chopped

2 oz butter, cubed and chilled


1 1/2 pounds plums, cut into 1/2-inch pieces

1/2 C sugar

1 Tbsp. all-purpose flour

1/4 tsp salt



  1. Make pie dough. Place flour, sugar, cornmeal, and salt in a food processor.  Pulse to combine.  Add chilled butter and pulse a few more times, until mixture has pea-sized chunks of butter.  Drizzle in 2-3 Tbsp. of ice water and pulse until dough holds together when squeezed.  Add another Tbsp. of water if needed.  Form dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
  2. Make streusel topping. In the same food processor, add the flour, sugar and tarragon.  Pulse to combine.  Add butter and pulse until crumbly.  Pour into a small bowl and refrigerate until needed.
  3. Preheat oven to 400° F. Combine plums and sugar in a large bowl.  Set aside. Remove pie dough from refrigerator and roll out on a floured surface to fit an 11×7” rectangular tart pan or 9” round tart pan and ease it into the corners, pressing with your fingers.  Roll a rolling pin over the top edge of the pan to remove excess.  Drain the plum/sugar mixture using a sieve and return mixture to bowl, discarding drained liquids.  Add flour and salt and gently toss until plums are evenly coated.
  4. Shingle plum slices into prepared pan. Scatter streusel topping on top. Place tart on rimmed baking sheet and bake for 40-45 minutes or until golden brown.  Cool 30 minutes before serving.

Makes 6-8 servings


Recipe from Organic Gardening, June/July 2014

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Arctic Glo Creme Brulee


4 arctic glo nectarines, sliced into 1/2” pieces (or so)

4 C heavy whipping cream

9 egg yolks

3/4 C sugar

1 tsp vanilla



Place 9-12 ramekins (6oz or so) in a large baking dish.  Cover the bottom of each ramekin with the nectarines.  Drizzle with honey and place under the broiler until tender/browned.  Remove & fill baking dish with boiling water, leaving about 1/2-3/4” space from the top of the ramekins.

Meanwhile, in a heavy sauce pan, whisk whipping cream, yolks and sugar together over medium heat until the mixture reaches 160° (bubbles form on the sides).  Remove from heat and mix in vanilla.  Ladle cream mixture over nectarines in ramekins and bake at 325° for 25-30 minutes, or until the edges are firm, but center still jiggle.  Remove from the baking dish/water and let cool for 10 minutes.  Refrigerate until about 10 minutes before serving, then spread 1/2 tsp brown sugar on top and place under the broiler (or use a torch) to caramelize the sugar.  Serve & enjoy!

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Apple Pie with Multigrain Crust

Ingredients, crust:

2 1/2 cups whole-wheat pastry flour

1/2 C golden flax meal

1/4 cut toasted wheat germ

1/2 tsp salt

8 Tbsp cold butter

6 Tbsp. vegetable oil

6 Tbsp ice water

Ingredients, filling:

7 cups peeled apples

2 Tbsp honey

2 Tbsp sugar

1 Tbsp quick-cooking tapioca

1 Tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp all spice



  1. In a large bowl, stir together flour, flax meal, wheat germ and salt. With a pastry blender, cut butter and vegetable oil into the flour mixture until it resembles coarse crumbs (you can also pulse in a food processor).
  2. Gradually add the ice water, a tablespoon at a time, and gather the dough into a ball. Divide the dough in half and flatten each half into a disk.  Place each disk on a sheet of floured waxed paper.  Sprinkle a little more flour over each and top with two more sheets of waxed paper.  Refrigerated for at least 30 minutes before rolling out.
  3. Preheat the oven to 400°F.
  4. On a lightly floured work surface, roll out half of the dough to a 12” round and fit into a 9” pie plate, pressing it into the bottom and up the sides of the plate.
  5. In a large bowl, toss the apples with honey, sugar, tapioca, lemon juice, vanilla and spices. Spoon mixture into the pie she..
  6. On a slightly floured work surface, roll out the remaining dough to a 12-14” round and place over the filling. Press the top and bottom edges of the dough together to seal and, with a pair of kitchen scissors, trim the edges to make them neat.  Using a fork, crimp the edges.  With a paring knife, make several steam vents in the top.  Place the pie plate on a rimmed baking sheet.
  7. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 30 minutes, or until the juices are bubbling and the crust is golden brown.  Cool completely on a rack before serving.


Recipe from OrganicGardening.com

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Broccoli & Apple Salad


3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp. chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked & crumbled



In a large bowl, combine broccoli, apples, mixed dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.

Makes 6 servings. Recipe from the Taste of Home magazine, December 2014.

***You can substitute the dried fruit and apples for just about any other fruit—I’ve often had this salad made with grapes.  I would think plums would pair nicely, too!  You can also swap out the broccoli for cauliflower or do a combo of both.

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  • 4 peaches, peeled and sliced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • The juice of 1/2 Lemon



  • 1 1/3 cups flour
  • 1/3 cup uncooked oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup buttermilk


Bake peaches on grill, cover on, over indirect medium heat for 40-45 minutes. Check crust for done-ness.


Combine sliced peaches, brown sugar, cinnamon, salt, and lemon in a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

To prepare the crust, combine the flour, uncooked oats, brown sugar, baking powder and salt in a medium-sized bowl

Cut the butter into the flour mixture (you can use a pastry blender if available)

Add the buttermilk until a soft dough is formed (you may not need the entire 1/2 cup)

Grease a cast iron pan with unsalted butter

Layer peach mixture at the bottom of the cast iron pan

Top with soft dough

Grill uncovered over indirect heat for 40-45 minutes, or until crust is browned and done all the way through

Serve with vanilla ice cream, if desired (http://rockinmama.net/recipe-grilled-peach-cobbler/)

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Spiced Cherries

Makes about 1 pint.  A sprightly accompaniment to roast goose, duck, chicken or pork.


1 pint stemmed sweet cherries (2 cups)

1 C white wine vinegar

1/2 C sugar

1/3 C white wine

Seeds from 1 cardamom pod

Small piece of a cinnamon stick

Pinch of ground mace

1 allspice berry



  1. Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
  2. Drain the vinegar into a saucepan. Add the sugar, wine and spices.  Bring the liquid to a boil and then reduce the heat.  Simmer the liquid for 15 minutes.  Remove the pan from the heat and let the liquid cool.
  3. Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
  4. Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
  5. Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar.  And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
  6. Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.

Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.

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