Peach and Raspberry (this time)
I really recommend blanching the peaches (nectarines, apricots, whatever) in boiling water for about 30 seconds. This will make peeling them SO much easier!
Peel 4-5 lbs of fruit
4-5 lbs of seasonal fruit (rhubarb in Spring, apricots in Summer, berries in Fall, apple and pear in the Winter)
1 orange zest
1/2 cup sugar (brown, coconut, raw, mix and match)
2 T cornstarch
pint of berries (if using stone fruit)
1 1/2 cups flour (I use gluten free)
1 cup sugar (brown works nicely)
1/4 t salt
1 cup oats
1/2 lb cold butter, cubed (I use vegan Earth Balance)
bring a large pot of water to a boil
Butter casserole dish
Immerse the fruit into the boiling water for 30 seconds (can do this in batches, let cool before peeling)
Meanwhile make the crumble topping by combing all ingredients into a mixer and pulsing until it forms a thick/crumbly/pea consistency. Set aside.
Back to the fruit…
Peel and chop the fruit
Combine with the remaining ingredients in a large bowl
Mix well and let sit for a few minutes
Pour into a greased baking pan
Evenly sprinkle the topping over the fruit
Bake for about 1 hour
allow to cool and set a bit before digging in
ready for the best part- the buttery crumble!
LOOK- even enough left to make a little guy for someone special 🙂
September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.
Heirloom Tomato & fresh buffalo Mozzarella stacks
BBQ Shrimp on Rosemary skewers
Spanish Style Potato & Zucchini Torte
Baked Peach Puff Pastry for dessert: recipe
Heirloom Tomato & Buffalo mozzarella stacks:
3 Heirloom tomatoes (different colors if possible)
3 balls of fresh buffalo mozzarella
fresh basil leaves
quality extra virgin olive oil
coarse sea salt and fresh ground pepper
Slice the tomatoes horizontally into sixths
Slice the mozzarella into sixths
layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.
garish with basil
drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper
BBQ Shrimp on Rosemary skewers:
about 24 shrimp prepared
Prepare 12 rosemary skewers: remove the leaves off the bottom 2/3 of the rosemary branch.
In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P
Marinate the shrimp in the fridge for at least 30 minutes
Skew the marinated shrimp onto the prepared rosemary skewers
BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once
Spanish Style Potato & Zucchini Torte:
about 3 potatoes, sliced
about 3 green zucchini, sliced
one yellow onion chopped
1 clove of garlic minced
1 T of any fresh herbs chopped (optional)
1/4 cup olive oil
preheat 350 degrees F
cook the potato slices in the olive oil- about 20 minutes
transfer and drain the potatoes on a plate lined with paper towels
In an oven proof frying pan…
cook the onion for a couple minutes
add the garlic
add the zucchini and cook for about 5 minutes
add the potato and arrange evenly in the pan
In a bowl combine the eggs with 2 T of water, S&P and wisk.
Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking. Be sure you’re lifting the bottom of the eggs ensuring that they’re not sticking to the pan. Be gentle. Try and keep eggs in the firm shape as the pan.
Sprinkle on your herbs and cover with a lid.
Bake for 10 minutes
Remove from the oven
Slide your spatula under all edges of the torte ensuring it’s not stuck to the pan anywhere.
Slide your torte onto a platter.