RECIPE: Fresh Fruit Roll-ups

Tip: You can use all different types of fruit. Try peach roll-ups with 6 peaches (about 1 pound) or blueberry roll-ups using 4 cups fresh

3 cups fresh raspberries
2 tablespoons honey
1 tablespoon lemon juice

1.Preheat the oven to 200° F (100° C). Line a baking sheet with lightly greased parchment paper or a Silicone baking mat.

2.In a blender or food processor, combine raspberries, honey, and lemon juice. Purée until smooth.

3.You could pour this purée straight onto your baking sheet and pop it into the oven, but the cooking time would take about 8 hours. For a quicker cook time, it helps to reduce the purée on the stovetop.

4.Pour purée through a sieve and into a medium-sized saucepan. Use a ladle to push the purée through the sieve if necessary. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until the mixture has thickened, about 20 to 30 minutes.

5.Spread the mixture onto the prepared baking sheet. Use an off-set spatula to spread the mixture into a thin even layer. It is important to have an even layer as thicker spots will take longer to cook.

6.Place in the oven and bake until the Fruit Roll-Up is no longer sticky to the touch—this will take anywhere between 2 1/2 to 3 hours. The mixture will still be slightly tacky to the touch but no longer wet. Turn the oven off and leave the sheet in the oven to cool completely.

7.Remove the baking sheet from the oven and invert the roll-up onto a piece of parchment paper. Peel the fruit layer from the baking mat and cut it

RECIPE: Easy, Delicious End-of-Summer Salad

A tasty idea for what to do with all those tomatoes and fruit...

 

Lettuce

Peaches or nectarines cut up into slices

Tomatoes cut up into slices

Feta or ricotta cheese

Oil and vinegar                 

 

Combine the first four ingredients in a large bowl.  Add oil and vinegar (I like Champagne vinegar).  Enjoy!

 

 

RECIPE: Stone Fruit Compote

 Difficulty Level: Easy
 Yield: 1 1/3 cups
 *Consider enjoying this chunky fruit spread on toast with ricotta or spoon it over yogurt.

 Ingredients:

 2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines & plums, about 3/4 lb. total (leave skins on)
 2 Tbs. honey
 Coarse salt (a pinch!)
 1 wide strip lemon zest
 1 small cinnamon stick
 2-3 Tbs. water

 Instructions:

 1. In a small saucepan, combine fruit, honey, pinch of salt, lemon zest, cinnamon stick & water.
 2. Cook over medium-high heat, stirring occasionally, until fruit is soft, 8-12 minutes.
 3. Transfer to a pint-size jar & let cool. (Remove cinnamon stick)

 *To store: tighten lid on jar & refrigerate for up to 2 weeks

RECIPE: Plum Tarts with Honey & Black Pepper

Difficulty Level: Easy

 Servings: 6

 Time: 10 minutes active, 40 minutes total

 

 Ingredients:

 1 sheet frozen puff pastry, thawed according to package directions

 1 pound plums, apricots or peaches (or a combination), pitted and cut into 1/2-inch wedges

 1/4 cup sugar

 Freshly ground black pepper

 Flaky sea salt

 

 Instructions:

 1. Preheat oven to 425°. Cut pastry into 6 four-inch squares. Place on a parchment-lined baking sheet, and prick all over with a fork (to keep from puffing up during baking).

 2. Top with fruit wedges, leaving a 1/2-inch border. Sprinkle with sugar; season with a few grinds of pepper.

 3. Bake tarts, rotating pan halfway through until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.

 *Tarts can be baked 4 hours ahead. Keep at room temperature.

 

 

RECIPE: Maple Sugar, Bourbon, and Brown Butter Peach Crisp

Difficulty level: Intermediate 
Makes 8 servings 
A great idea for leftover peaches!

Maple Sugar and Brown Butter Crumble Topping:

8 tablespoons (1 stick / 4 ounces) unsalted butter

1/2 of a vanilla bean, split lengthwise and scraped

3/4 cup all-purpose flour

3/4 cup quick (a.k.a. baby) oats

1/2 cup maple sugar (or brown sugar)

1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

flaky salt and coarse sugar for sprinkling

Bourbon Peach Filling:

2 pounds ripe but firm peaches (6-8 peaches / 6 cups sliced)

1/4 cup bourbon whiskey (such as Bulleit)

1/4 cup maple sugar

1 tablespoon cornstarch

1/2 of a vanilla bean, split lengthwise and scraped 

Vanilla ice cream, for serving

 

Brown the butter:

Combine the butter and vanilla pod half and seeds in a small saucepan. Melt the butter over medium heat, and continue to cook until the butter turns golden with dark brown flecks, about 5 minutes, swirling frequently. Toward the end, the butter will foam up dramatically; watch it closely at this point. Let the browned butter cool at room temperature while you prepare the filling. (If the butter is at risk of over-browning, pour it into a heatproof bowl or measuring cup to stop the cooking.) Remove the pod and discard (or wash, dry, and save it for another use).

Prepare the filling:

Position a rack in the upper third of the oven and preheat to 375º. Have a 10" oven-proof skillet (or a 10" solid tart or pie pan, or something equivalent) at the ready.

Cut the peaches in half, then cut each half into six to eight slices. Place in a large bowl (or right into the baking vessel) and sprinkle with the bourbon.

In a small bowl, combine the maple sugar and vanilla pod and scrapings, rubbing the seeds into the sugar to distribute them evenly. Remove and discard the pod (or save it for another use). Stir the cornstarch into the sugar, then add to the bourbony peaches, tossing gently to coat. Distribute the peaches evenly in the baking vessel.

Make the topping:

In a large bowl, combine the flour, oats, maple sugar, nutmeg and salt. Stir in the melted, cooled brown butter, stirring with a spoon or your hands until the mixture forms large clumps.

Scatter the crumble topping over the peaches, taking the time to form some of it into small, hazelnut-sized balls. Scatter a bit of flaky salt over the top, as well as some coarse sugar. 

Bake the crisp until the topping is golden and the fruit is bubbling, 45-60 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, preferably with vanilla ice cream. (Leftovers make a tasty breakfast, cold from the fridge, with yogurt instead of ice cream).

 

 

Submitted by Erin Hotchkiss

RECIPE: Fruit Vinegar

Very easy recipe! One idea is to use soft peaches or nectarines...

Ingredients:

•1 part fruit (picked over, cleaned, stemmed and chopped into 1-inch chunks, as needed)

•1 part white wine vinegar

 

Directions:

1.Sterilize a large glass jar and lid. Set aside.

2.In a pot over medium heat on the stove, combine the fruit and the vinegar.

3.Smash and stir the mixture with a fork to help break up the fruit and distribute a little color.

4.Bring to a gentle boil and boil for 1 minute. Remove from the heat and let cool just a few minutes.

5.Pour the warm mixture into your sterilized jar and store it away on a shelf for 5 days.

6.Strain the vinegar from the fruit – toss the fruit – and pour the vinegar into a newly sterilized jar.

7.Store on a dark shelf and use liberally within six months

 

Submitted by Sarah Marder

RECIPE: Peach Butter

    Yield: 6 pints (48 Servings)
    Prep: 5 mins 
    Cook: 60 mins
    Ready In: 1 hr 5 mins

Ingredients
    15 pounds peaches (pitted and quartered)
    3 tablespoons ground cinnamon
    2 teaspoons ground ginger
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon ground cloves
    1/4 teaspoon ground cardamom
    1/4 teaspoon ground allspice

Instructions

    Working in batches, toss the peaches in a food processor or blender, and blend until smooth.

    Pour peach puree into a heavy-bottomed stock pot, and stir in spices. Simmer uncovered over medium-low heat, stirring frequently, for about 60 minutes or until thickened into a fine paste.

    Blend until smooth with an immersion blender, pour into pint-sized mason jars and refrigerate or can using the water bath method.

You can preserve this peach butter any of three ways:

Freezing: Once prepared and cooled down to room temperature, spoon the peach butter into resealable plastic freezer bags, BPA-free plastic freezer jars, or even glass mason jars (given enough head room to allow for expansion). Freezing retains more nutrients than canning, but is less cost-effective over time.

Fermentation: To ferment peach butter, cool it down to at least 100 F, stir in fresh whey or a packaged vegetable starter culture (find it here) and place it into a fermentation crock (find it here). Ferment for 3 to 5 days at room temperature and store in the refrigerator for up to 8 weeks after which it will begin to lose flavor. Fermentation of fruit butters can actually increase the content of vitamins and food enzymes, but it will create a sourer flavor. It also will take up a lot of room in your fridge.

Canning: To can the peach butter, pour it into canning jars, seal and process in a water bath. Time in the water bath will vary according to your altitude, so use a good book like the Ball Book of Canning to give you guidance. Canning results in the greatest loss of heat-sensitive vitamins; however properly canned foods like this peach butter are good for several years.

RECIPE: Hot Fuzz (A more wholesome take on peach crisp)

Yield: One 9-inch crisp

Cook Time: 20 minutes

 

    INGREDIENTS

Topping

4 slices whole-wheat bread

1 cup whole-wheat panko

¼ cup turbinado sugar (sugar in the raw)

½ teaspoon ground cinnamon

Pinch kosher salt

4 tablespoons unsalted butter, melted


Filling

6 medium peaches--halved, pitted and roughly chopped

1 tablespoon granulated sugar

1 teaspoon cornstarch

Pinch kosher salt

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 400°.

2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the panko, turbinado sugar, cinnamon and salt. Add the melted butter, stir to moisten the crumbs and set aside.

3. Make the filling: In a medium bowl, combine the peaches, sugar, cornstarch, salt, lemon juice and vanilla extract.

4. Spoon the peach filling into a 9-inch round or square baking dish and cover with an even layer of the crisp topping. Bake until the peaches are tender and look juicy around the edges of the baking dish, and the topping is golden-brown, about 20 minutes. Serve warm or at room temperature.

RECIPE: Peach and Cucumber Salsa

2 cups diced peeled pitted peaches (about 1 1/2 pounds)

1 cup diced unpeeled cucumber

3/4 cup diced red bell pepper

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons apricot preserves

1 teaspoon chopped canned chipotle chiles

Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead). Cover and refrigerate. Stir to blend before serving.

RECIPE: Quick and Easy Peach Chipotle Salsa

Ingredients:

• 2-3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
• 2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups) 
• 1/4 cup red onion, finely diced (about 1/2 small onion)
• 2 tablespoons canned chipotle chiles in adobo, minced (these are spicy so quantity depends on how hot and spicy you like your salsa)
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
  

In medium bowl, toss together all ingredients. Transfer to serving dish and serve.

RECIPE: Peach Coffee Cake

Peach Coffee Cake

Ingredients:
Cake
1 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1/2 cup buttermilk*
3/4 teaspoons vanilla extract
1 cup peeled, diced fresh peaches

Topping
1 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/2 tablespoon unbleached all-purpose flour
1/2 tablespoon ground cinnamon

Directions:
1. Preheat the oven to 350 degrees F. Grease and flour one 9-inch round pan.

2. Make the cake batter: Whisk together the dry ingredients (pastry flour through salt) and set aside. Cream together the butter and sugar in a large bowl. Beat in the eggs, stopping to scrape down the sides of the bowl. Add the dry ingredients, one third at a time, alternating with the buttermilk. Add the vanilla. Fold in the peaches until evenly distributed. Pour the batter into the prepared pans and smooth down with a rubber or offset spatula.

3. Make the topping: Combine all the topping ingredients in a small mixing bowl and combine until it looks like wet sand (I found that using my hands was the easiest way to do this). Sprinkle mixture evenly over the batter.

4. Bake according to pan size–25-30 minutes for the two rounds–until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving.

*Note: If you don't have buttermilk, here is a trusty substitute: 3/4 cup plain whole milk yogurt + 1/4 cup water for every cup of buttermilk. If you look online you can find other options, namely souring some milk with lemon juice or vinegar, but I prefer the texture that results from the yogurt plus water.

RECIPE: Peach Coffee Cake

From Whole Grain Baking, King Arthur Flour

Yield: Two 9-inch round cakes or one 9 x 13-inch cake, serves 24

Ingredients:

Cake

2 cups whole wheat pastry flour

1/2 cup unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

1 large egg

1 cup buttermilk*

1 1/2 teaspoons vanilla extract

2 cups peeled, diced fresh peaches

Topping

2 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 tablespoon unbleached all-purpose flour

1 tablespoon ground cinnamon

Procedure:

1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round pans or one 9 x 13-inch pan.

2. Make the cake batter: Whisk together the dry ingredients (pastry flour through salt) and set aside. Cream together the butter and sugar in a large bowl. Beat in the eggs, stopping to scrape down the sides of the bowl. Add the dry ingredients, one third at a time, alternating with the buttermilk. Add the vanilla. Fold in the peaches until evenly distributed. Pour the batter into the prepared pans and smooth down with a rubber or offset spatula.

3. Make the topping: Combine all the topping ingredients in a small mixing bowl and combine until it looks like wet sand (I found that using my hands was the easiest way to do this). Sprinkle mixture evenly over the batter.

4. Bake according to pan size–25-30 minutes for the two rounds, 30-35 for the one rectangle–until the top is golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and cool on a rack for at least 20 minutes before serving.

*I didn’t have any buttermilk around, so I made my trusty substitute: 3/4 cup plain whole milk yogurt + 1/4 cup water for every cup of buttermilk. If you look online you can find other options, namely souring some milk with lemon juice or vinegar, but I prefer the texture that results from the yogurt plus water.