9.17.2014

Peach Fruit Leather. Yes! I'm Still on a Peach Kick.

 

Do you think you can put up with one more peach recipe?

 I happened to have a few over ripe peaches and decided to try my luck with fruit leather.

Nailed it!


I think kids of all ages love fruit leather.  I know my adult children as well as grandchildren love it when I buy a box of fruit rolls at the store.  The problem is they are loaded with sugar.

The great thing about making fruit leather at home is that you control  what goes in.  My peaches were already very sweet, so I just added a bit of honey and the results were perfect.




You will need:

4 cups peach puree or 4-6 ripe peaches depending on the size
1 tablespoon honey
1/2 teaspoon ascorbic acid (fruit fresh) , if desired to prevent browning

Special equipment:
Blender
Baking sheet
Silpat mat or parchment paper


Wash the peaches really well by rubbing the skin.


You can leave the skins on, but if they are bruised or have blemish marks on them, remove them.

Remove pits.


Place peaches in a blender.

Look to the right of the picture and check out my amazing honey that was given to me by my amazing bee keeper neighbor.  I love the honey comb.


Add 1/2 teaspoon ascorbic acid (fruit fresh).  I like to add this to prevent the peaches from going an ugly brown.  The ascorbic acid helps keep the color of the leather bright and peachy.


Drizzle in 1 tablespoon raw natural honey.




Blend until the mixture is completely smooth and there are no lumps or peach chunks remaining.


Line a baking sheet with a Silpat mat or parchment paper.

Parchment paper works great if a silicone mat isn't available.


Carefully pour the puree onto the lined baking sheet.


Using an offset spatula carefully spread the puree.  Trying not to go over the edges.

Easier said than done.  Don't stress if the puree sneaks over the edge.  You will just have to wash the baking sheet.  No real harm will be done.

Place in a preheated 250 degree Fahrenheit oven.  Bake for 2-4 hours.  I know that's a huge time difference, but it just depends on your oven, how thick the puree is and how thick the puree is spread.
After 2 hours check every 15 minutes or so.  Touch the middle of the leather.  If some of the puree sticks to your finger than continue to cook.

The top of the puree needs to be dry to the touch.


Let the leather sit for at least 2 hours.

A couple of tricks I have learned:

  • Letting the leather sit overnight in the oven, once the oven is turned off, can be a good idea
  • If the edges get crispy, don't fret.  Remove from oven and allow the leather to cool completely. Cover with plastic wrap overnight and the leather will soften up.


Once the leather is completely cooled and dry, remove from the parchment paper or silicone mat.

Cut into strips any size you want. I like to put the quilting ruler that my grandmother gave me to good use.  I placed the ruler on top of the leather and used a pizza cutter to cut the strips. I cut my strips
1 1/4 -inches wide.



Cut strips of parchment paper the same width as the leather.

I'm sure there is an easier way.  This works for me and I like the end result.


Roll fruit up with the parchment paper strip.


Tape the end of the paper to hold in place.

Sometimes the tape doesn't stick well to the parchment so I had to tie a little string around them.









Peach Fruit Leather

4 cups peach puree, 4-6 peaches depending on size
1/2 teaspoon ascorbic acid or fruit fresh
1 tablespoon raw honey

Preheat oven to 250 degrees Fahrenheit.  Line one baking sheet with a silicone mat or parchment paper.  Set aside.

Wash peaches.  Remove pits and skins if blemished.  Put peaches, ascorbic acid and honey in a blender.  Blend until completely smooth.

Carefully pour puree onto prepared baking sheet then smooth puree evenly into a rectangle.  Make sure not to let the puree go completely to the edges of the parchment or mat.  Place in preheated oven and bake for 2-4 hours.  After 2 hours check every 15 min.  Press finger onto leather.  Leather should feel dry to the touch and not stick to fingers.

Allow to cool 2-3 hours.  Once leather is cool remove from mat and cut into desired size strips.  Cut strips of parchment the same size and roll leather onto the parchment paper.  Store in an airtight container.

Makes 9-10 that have been cut into 1 1/4-inch strips.

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9.11.2014

Peaches, Crepes, & Fat Sauce...Enough Said


Fall is in the air and peaches are still in abundance.  I will eat them non-stop until I can't find another peach for sale at a farm stand!


Last year I found myself with a stack of crepes and a basket full of fresh ripe peaches.  My first thought was peach filled crepes with whipped cream.  Oh snap!  I was out of whipping cream.  My eyes caught glance of a jar of fat sauce, yada yada yada, peaches, crepes and fat sauce.



I ended up eating three.



You will need the following:

Peaches, Crepes, and Fat Sauce

5-6 peaches, peeled and sliced
8 crepes
1/2 cup fat sauce

Warm a large skillet, add fat sauce and heat until sauce barely begins to bubble.  Add sliced peaches and cook until peaches release some of their juices and peaches are beginning to warm.  Divide peaches among 8 crepes.  Fold into a triangle shape.  Dust with confectioners sugar, a dollop of whipped cream, or yogurt.  Makes 8 generously filled crepes


Peel, pit and slice peaches.  I plan on about 1 peach per crepe, if the peaches are small.


Pour fat sauce into a warm skillet.


Add prepared peaches.


Barely bring to a simmer.  I like the flavor of fresh peaches, so I don't want them to cook.  I only want to bring the fat sauce to a simmer so that the peaches will release a bit of juices to create a sauce.


Spoon peaches into crepes.


Fold in half.


Fold over again to form a triangle.  Pour any remaining peaches and juices over the the top.

EAT!



This is a pretty simple recipe.  Crepes only take a few minutes to make and you should ALWAYS have fat sauce in your refrigerator.



Sprinkle with a little powder sugar.  You can serve will a dollop of whipped cream or yogurt.


A fabulous wake up and smell the Autumn air or a great dessert...or both.

Peaches, Crepes, and Fat Sauce
5-6 peaches, peeled and sliced
8 crepes
1/2 cup fat sauce

Warm a large skillet, add fat sauce and heat until sauce barely begins to bubble.  Add sliced peaches and cook until peaches release some of their juices and peaches are beginning to warm.  Divide peaches among 8 crepes.  Fold into a triangle shape.  Dust with confectioners sugar, a dollop of whipped cream, or yogurt.  Makes 8 crepes



Basic Crepe Recipe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoons salt
3 tablespoons melted butter, plus more for brushing pan

Add the the ingredients into a blender and blend until smooth.  Batter can be mixed with a whisk as well.
Heat a crepe pan or a 8 or 9-inch skillet.  Brush with butter and pour about 3 tablespoons of the batter into the center of the pan.  Tilt the pan in all directions to cover the bottom of the pan.  Cook until the batter appears dry on top.  Carefully turn the crepe over and cook briefly.  Repeat process until all the batter has been used.  Makes about 10 - 12 crepes.    Julia Child's master crepe recipe


Fat Sauce
1 ½ cups sugar
¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

In a large saucepan, combine sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil for 5-7 minutes. Stir constantly. The addition of the baking soda will make the syrup foam up. Make sure your pan is large enough so that it doesn’t boil over. Cook until a light caramel color.

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9.03.2014

Salmon Tacos with Grilled Peach Guacamole in 30 minutes...or less


My peach season has just begun.  I have now polished off 1 full bushel of peaches and I have another ripening on my counter.  I encourage them daily to quickly ripen.  I still need to bottle a few.  To be perfectly honest I'd rather eat them fresh.  


Salmon tacos with fresh peach guacamole can be prepared in 30 minutes.  MAYBE LESS!  


If you want a quick and fresh dinner, this is it!  Make sure you get the freshest fish you can.

Here are a few of the questions I ask the butcher:
1) Did the salmon come in today?  (they always say yes, but I don't believe them)
2) Was the salmon fresh or frozen?
3) Is the salmon wild or farm raised? (wild is best)
4) Can I smell it?  If I don't smell anything, I buy it.  If it smells strong and fishy, I pass.

I live in Utah!  I haven't noticed an ocean nearby, so I have to be picky, picky.  If I'm not picky, I will pay too much for old and dated fish.


For the peach guac you will need:

Grilled Peach Guacamole 
1 large ripe peach, peeled and pitted
2 ripe avocados, pitted and diced
1/2 cup chopped red onion (about 1/4 of a large onion)
2 jalapeno or Serrano peppers, seeded and diced
juice from 1 lime
1 clove garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste

Lightly oil a grill pan or other grill.  Place peaches cut side down on the hot grill.  Brown on both sides. Remove from heat and set aside to cool.  Place all ingredients in a medium size bowl.  Gently stir and season according to taste.  Serve immediately or press an avocado pit into the guacamole and press a piece of plastic over the guacamole and press against the top of the guac.  This will help in browning.  Makes about 2 cups of guacamole.


Peel peach and remove seed.


Place peach cut side down on hot grill that has been lightly oiled.


Lightly brown peach on both sides.  Remove from grill and allow to cool.


Meanwhile, dice 1/2 cup red onion.


Place in a medium bowl.


Seed and chop two peppers.



Add to red onion.


Slice avocados in half and remove pit.


Using a large spoon, scoop avocado out of the shell.


Dice.


Add to onion and pepper mixture.


Chop grilled peach.


Add to other ingredients.


Squeeze juice from 1 lime.


Mince on clove of garlic.


Chop cilantro.





Gently stir ingredients together.



Season with salt and pepper to taste.


If the guacamole isn't going to be used right away, press the pit from one of the avocados into the guacamole to prevent browning.  Press plastic wrap against the surface and refrigerate until ready to use.  

Note:  Guacamole is best used immediately.  


For the Salmon tacos you will need:

Salmon Tacos
2-4 salmon fillets, skin and bones removed
1 dozen corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoons salt
1/2 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper (depending on spice level wanted)

Mix all spices in a small bowl.  Rub on salmon fillets (top, bottom and sides). Set aside. Lightly oil tortillas.  Place on grill until lightly brown.  Remove from grill.  Place salmon on a hot grill that has been lightly oiled so the salmon doesn't stick.  Cook for about 4-5 minutes per side.  Remove from grill. Fill with sliced salmon and a big dollop of peach guacamole.


Place the cumin, chili powder, coriander, cayenne and salt in a small bowl.


Mix.


Rub seasoning on salmon fillets. Set aside.


Lightly oil tortillas.

Question:  Why did I choose the only torn and ratty looking tortilla to take photo's of???


Place on hot griddle until lightly brown.


Remove and cover with a clean cloth until ready to use.


Place salmon fillets on hot, oiled grill.  Cook for about 4-5 minutes per side. I like my salmon cooked more on the rare side.  Once the salmon is removed from the heat, it will continue to cook a bit.  Over cooked fish is dry and brings out the fishy taste.  Trust me...under cook the salmon slightly.



Remove from heat.  Slice salmon and divide among tortillas.  Serve with a big dollop of peach guacamole.






Grilled Peach Guacamole 
1 large ripe peach, peeled and pitted
2 ripe avocados, pitted and diced
1/2 cup chopped red onion (about 1/4 of a large onion)
2 jalapeno or Serrano peppers, seeded and diced
juice from 1 lime
1 clove garlic, minced
1/2 cup cilantro, chopped
salt and pepper to taste

Lightly oil a grill pan or other grill.  Place peaches cut side down on the hot grill.  Brown on both sides. Remove from heat and set aside to cool.  Place all ingredients in a medium size bowl.  Gently stir and season according to taste.  Serve immediately or press an avocado pit into the guacamole and press a piece of plastic over the guacamole and press against the top of the guac.  This will help in browning while preparing the salmon tacos.  Makes about 2 cups of guacamole.

Salmon Tacos
2-4 salmon fillets, skin and bones removed
1 dozen corn tortillas
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoons salt
1/2 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper (depending on spice level wanted)

Mix all spices in a small bowl.  Rub on salmon fillets (top, bottom and sides). Set aside. Lightly oil tortillas.  Place on grill until lightly brown.  Remove from grill.  Place salmon on a hot grill that has been lightly oiled so the salmon doesn't stick.  Cook for about 4-5 minutes per side.  Remove from grill. Fill with sliced salmon and a big dollop of peach guacamole.  Serves 4-6


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