Tag: recipes

dancing-thru-clouds:

gallusrostromegalus:

systlin:

thurisazsalail:

systlin:

vidapuppen:

systlin:

vidapuppen:

systlin:

vidapuppen:

systlin:

So I just got a text; apparently my father just dropped by the house, handed my husband a large box full of slightly under-ripe peaches, said “For the love of god take these I was picking up windfalls and I have another bushel at home” and left. 

The joys of having parents with a fruit orchard. 

In a couple days once they ripen, I’m thinking peach pie 🙂

Would you like:
A: my recipe for peach habanero bbq sauce
B: my recipe for peach raspberry cordial
C: my recipe for peach fritter quick bread?

PLEASE

A: Peach Habanero BBQ Sauce

  • 12 habanero peppers remove seeds, or keep them in for an even more extreme heat, chopped
  • 4 large peaches, diced
  • Splash of oil
  • 1 diced onion
  • 7 garlic cloves
  • 1 cup apple cider vinegar vinegar
  • ½ cup molasses
  • ½ cup honey
  • ½ cup yellow mustard
  • ½ cup light brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves

Saute peppers, peaches, onion, and garlic in oil until softened and onions are starting to brown. Add remaining ingredients and bring to a boil. Puree with an immersion blender. Season to taste with salt, pepper, and sweetener. I usually have to add a little extra sweetener.

B: Peach Raspberry Cordial

  • 1 gallon Mason jar
  • 1+ pound raspberries
  • Lots of peaches
  • Sugar
  • High proof vodka
  • Vanilla bean

Take mason jar, pack as tightly and as full of sliced peaches (skin on) and raspberries as you can. Insert 1 split vanilla bean. Top with sugar, fill jar with vodka. Shake well 2x daily for 3 weeks, then let sit for 3-4 months on a dark shelf, shaking every week.

C: Peach Fritter Quick Bread

Brown Sugar/Cinnamon Mixture:

  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon

Bread Loaf

  • 2/3 cup white sugar
  • ½ cup butter softened
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ cup milk or almond milk
  • 3 peaches, peeled and diced, mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

Old-Fashioned Creme Glaze

  • ½ cup of powdered sugar
  • 1-3 tablespoons of milk or cream- depending on thickness of glaze wanted

Instructions

  1. Preheat oven to 350 degrees. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

  2. Mix brown sugar and cinnamon together in a bowl. Set aside.

  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the chopped peach mixture.
  8. Sprinkle ½ of the brown sugar/cinnamon mixture you set aside earlier, on top of peach layer. 
  9. Pour the remaining batter over peach layer and top with remaining chopped peaches, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat peaches into batter; swirl brown sugar mixture through peaches using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
  12. To make glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

LET ME KNOW HOW YOU LIKE THESE THINGS

OOOOOOOOOOOO

Which sounds best?

That quick bread sounds AMAZING. 

I’m always a slut for carbs. 

OH MY GOD @systlin YOU KNOW WHAT THIS MEANS

If you make the raspberry cordial NOW, you’ll have it in time for Halloween. What colour is raspberry and peach together? ORANGE. Add frozen blackberries to the bottom of the glass. A little lemon balm as a garnish. BAM! HALLOWEEN DELICIOUSNESS.

FUCKIN’ HEL YOU’RE A GENIUS

It’s Peach Time ™ again, everyone hit @systlin up with your favorite peach recipie!

It’s also time to bring up the annual Georgia Vs Pallisade stype peach debate again: is a Peach supposed to be Firm and Delicately flavored or is it supposed to basically explode with syrupy juice the second you bite into it?

Give me my goddamn syrup bombs

the-darkest-of-lights:

NO-KNEAD CRUSTY ARTISAN BREAD

One of my most reader-tested and approved recipes! This crusty, fluffy artisan bread needs only 4 ingredients and 5 minutes to come together… you won’t believe how easy and delicious it is!

The beautiful, crusty and fluffy bread that results from just four ingredients will knock your socks off! All it takes is flour, salt, yeast and water, all mixed up in a bowl and set to rest for 8-24 hours.

Just make sure your flour is fresh and yeast isn’t expired. I’ve used both active dry yeast and highly active dry yeast with great results!

NO-KNEAD CRUSTY ARTISAN BREAD
YIELD: Makes 1 loaf
INGREDIENTS:
3 cups all-purpose flour

2 teaspoons kosher salt (not table salt)

½ teaspoon dry yeast (active dry or highly active dry work best)

1 ½ cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*

DIRECTIONS:
In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you “work” it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.

Enjoy!

NOTES

Uncovered baking time depends on your oven. In my oven, the bread only needs 7 minutes uncovered until crusty and golden brown, but this can vary. Just keep an eye on it!

Preheating your Dutch oven to 450 degrees F will not damage it, or the knob on top.

I’ve let this dough rise anywhere between 8-24 hours and it has baked up beautifully. Just make sure it has risen and appears to “bubble” to the surface.

There’s no need to grease the Dutch oven/baking dish/pot. My bread has never stuck to the pot. If you are concerned though, put a piece of parchment paper under your dough before placing into your pot.

I do not recommend using whole wheat flour or white whole wheat flour in this recipe. The resulting bread will be very dense, and not as fluffy and delicious.

I used a 5.5 quart enameled cast iron Le Creuset pot, but you can use any large oven-safe dish and cover. All of these also work: a baking dish covered with aluminum foil, crockpot insert, stainless steel pot with a lid, pizza stone with an oven-safe bowl to cover the bread, and old cast iron Dutch oven.

Add any mix-ins you like – herbs, spices, dried fruit, chopped nuts and cheese all work well. I recommend adding them into the initial flour-yeast mixture to avoid over-working the mix-ins into the dough. The less you “work” it, the more you’re encouraging soft, fluffy air pockets to form!