I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products. Once I made it I knew it was perfect as…
A friend said “I am so bored with my own cooking.” When I chimed in that so was I , she was flummoxed. What hope did that leave for her if even I am bored. It made we realize that we have to rely on…
I have a southern girl heart, so peaches and summertime are, literally, my jam. We have great summer fruit in California but it all seems to show up at once. Surprisingly, finding the perfect peach can actually be a challenge.
There are the farmers that pick early because they know they have buyers that are anxious to get the first peaches of the season. You can buy but they will sit on your counter to ripen further. Then there are the farmers that pick way too late into the season. These peaches are overripe and not as sweet. These peaches are great for a jam or even a syrup.
Right now, in the middle of July, is the perfect time for the perfect peach. There are endless recipes to help yours them up. My favorite way to enjoy a peach is sitting on a porch on a hot day with the juices running down my chin. This is perfect way to take a beak on a summer day.
Today I am giving you two recipes. One for a fresh peach pie and another for a peach tahini tart. The peach pie is all mine but the crust is inspired by my friend Ellen Gray and her blog https://www.nomoremrnicepie.com.
The peach tahini tart is an adaptation of a recipe that was on The Kitchn. I love the idea of combining tahini and peaches. I just wanted more.
I hope you enjoy these recipes. As always please let me know what you think and beside to give me a follow on Instagram, @whiskinthesouthern.
Fresh Peach Pie
All Butter Pie Crust
- 2 1/2 cups All-purpose flour
- 1 Tbs. salt
- 1 Tbs. granulated white sugar
- 16 Tbs. cold, unsalted butter equivalent of 2 sticks of butter
- 6 Tbs ice cold water may need up to 8 Tbs.
Peach Pie Filling
- 5-6 large yellow peaches, rinsed, peeled, pitted and sliced into thick wedges.
- 1 tsp. fresh orange zest
- 1 Tbs. fresh orange juice
- 2-3 Tbs. cornstarch
- pinch Pink Himalayan salt
- pinch cinnamon
- 3/4 cup light brown sugar, packed
- FIrst! cut your butter into small cubes and put back in refrigerator to keep cold.Whisk flour, sugar and salt in a large bowl.Add the butter cubes and using a pastry cutter or your fingertips (my favorite), cut or rub butter and flour mixture together until resembles coarse meal.Sprinkle about 6 Tbs.of the cold water all around and keep mixing until dough looks "shaggy" . Add just enough additional water so that mixture holds its shape and forms a soft dough.Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and place in refrigerator, for at least an hour before rolling out.
- Lightly flour a sheet pf parchment paper and roll out one disc to 12-14" diameter and about an 1/8" thick.Transfer dough to pie plate and carefully press it into plate,leaving about and inchof hang over.
Peach Tahini Tart
- 1 package Frozen Puff Pastry see notes about brands
- 6 medium Peaches, ripe but not soft
- 4 Tbs. Turbinado or Demerara Sugar extra for topping
- 1 large Egg
- 1 medium Lemon
- pinch Fleur de sel or kosher salt
- 1/2 cup well stirred tahini, divided
- Fresh Tarragon for garnish You can use basil here too
- Preheat ovent to 425°.Take Puff Pastry from freezer and let thaw on counter, then return to refrigerator until ready to use.
- Halve and pit peaches, then cut into slices. Thinner is really pretty on a tart but can be difficult to hold shape. I try to get about 1/2".Toss peaches with 2 tablespoons of the sugar and let sit for 30-60 minutes.
- Unfold pastry onto a piece of parchment paper. use a rolling pin to smooth and stretch, slightly. Use a fork to prick holes all over dough.Beat together, slightly, the egg and a tablespoon of water. Use a pastry brush and brush the egg wash around all edges of the puff pastry. Make a about 2-3" border all the way around. Leave the center plain. Sprinkle a tablespoon of the sugar on edges and slide parchment paper with dough on it onto a baking sheet. Set back in refrigerator while working on peaches.
- To the bowl that already has the peaches add the zest of half the lemon and 1 Tablespoon of fresh lemon juice. Add the remaining sugar and the salt. Toss to combine.Remove pastry from fridge. Spread 1/4 cup, or more, of the tahini onto the puff pastry. Leave a 1" border.Strain the peaches, gently, reserve the juices. Arrange the peach slices on the puff pastry. Be careful to respect the borders.
- Bake tart in oven for 15-20 minutes. Check periodically, the puffed edges can burn quickly. If they do start to burn cover with foil.While tart is baking, pour juices into a small saucepan and reduce by half. If you don't have enough juices you can add a little bit of apple juice or water.
- Remove tart from oven and let cool, slightly. When just ready to serve, drizzle reduced juice and up to 1/4 cup of additional tahini over the top. Cut and serve.Garnish with fresh tarragon or basil leaves.
Back in the ’90s I came across a recipe in a Bon Appetit Magazine for an oatmeal muffin that was filled with jam. It was more oats than flour. It had only brown sugar, no white, and even that was only half a cup. It…
Most of us have had a scone. Some of us have the traditional scone you get at high-tea. I happen to love the one at the Peninisula Hotel, in Beverly Hills. It’s an annual tradition with a few girlfriends and now we are taking our…
This is a repost of this recipe but let’s be honest; you can never read a red velvet cake recipe too many times.
This recipe is an original from my family, in Georgia, so you know it’s good!
I want you to pay attention to the recipe and see that there is buttermilk and vinegar in it. It’s kind of unusual to have two acids is a sweet recipe but the vinegar serves an important roll. It helps with keeping the red in the cake and not on your teeth and it helps with the moistness. Buttermilk is also a major player in keeping the cake moist.
I have this theory that the cocoa powder takes away the moisture because it is not mixed with any liquid and goes in with the dry ingredients. I could be totally wrong. When you are baking the cake it really takes patience and the knowledge of your own oven to get the doneness and moisture right. In my oven I bake for about 30 minutes and like to have just a few crumbs but not batter on my tester. Remember your cake will continue to bake in a hot pan. Your oven may vary so the first few times will be getting to know how it works in your home.
This time I made this recipe as cupcakes. I posted them on my Instagram for Fourth of July. It works equally well as a cake and the frosting is out of this world!
Do me a favor and head over to instagram and follow me @whiskinthesouthern I am trying to get a book deal and publisher like the followers. Let’s do this! And of course I want to hear your thoughts and experiences with the recipe so send me comments and photos!
Red Velvet Cake
- 1/2 cup Vegetable Shortening For beets, add 1/2 cup butter
- 1 1/2 cups White Granulated Sugar For beets, 2 cups
- 2 jumbo Eggs For beets, 3
- 2 1-oz. bottles Red Food Coloring For beets, 1 cup, uncooked beet puree
- 1 tsp. Pure Vanilla Extract For beets, 1 Tbs.
- 2 1/2 cups Sifted Cake Flour
- 1/2 tsp. Salt For beets, 1 tsp.
- 2 tsp. Cocoa Powder For beets, 3 Tbs.
- 1 cup Buttermilk For beets, 3/4 cup
- 1 Tbs. White VInegar For beets, plus 2 Tbs. Lemon juice
- 1 tsp. Baking Soda For beets, 1 tsp. Cream of Tartar and 2 tsp. Baking Soda
Cream Cheese Frosting
- 1 8-oz. pkg. Cream Cheese, at room temperature
- 1/2 cup Unsalted Butter, at room temperature
- 1 16-oz. box Confectioners' Sugar
- 1 tsp. Pure Vanilla Extract
- Preheat oven to 350°Prepare 2 or 3 round cake pans with butter, flour and parchment paper.
- In the bowl of a stand up mixer, fitted with whisk, beat shortening, until fluffy.Gradually add sugar, then eggs, one at a time, Slow speed and stir in food colorng and vanilla.
- In a medium bowl, whisk together flour, salt and cocoa powder. In another bowl combine buttermilk, vinegar and baking soda. don't be alarmed, it will bubble up.
- Alternating with buttermilk mixture, add flour mixture to shortening. Start and finish with dry ingredients. Do not over work. Use a spatual to fold in last bits of dry. This is where red velvet cake gets tough.
- Pour into prepred cake pans and bake for 25-35 minutes. You want your tester to have just a few crumbs.
Cream Cheese Frosting
- Beat cream cheese and butter together until flufft and combined.Stir in vanilla.Gradually beat in confectioners' sugar until well combined.Frosting spreads easier when still soft. Frost cake immediately and refrigerate to set-up before serving.
This past week, I made Oatmeal Blueberry Cookies. I haven’t made them in years. But like a lot of you, I am digging deep into my resources to come up with different things to cook and bake, during this “stay-at-home” time. I first made these…
Dorie never lets you down. I tripled this recpe for a family dinner. Itt was a hit! I made it with boneless/skinless chicken. I would highly ecommend using skin on. You can always peel it off to eat, but the flavor it gives is…
- 6 Tbs. olive oil divided 4T. and 2 T.
- 1 lime, zested reserve 2 Tbs. fresh lime juice
- 2 chipotles, in adobo sauce, coarsely chopped don't be afraid of the sauce. It's ok to let that stay on the peppers. You may even add some sauce to your dish.
- 2 tsp. ground cumin You can use less or more depending on your taste
- 1 tsp. smoked paprika I love this.
- Kosher salt & pepper
- 1-1/2 pounds boneless, skinless chicken breasts or thighs cut into 1/2 inch slices
- 3 bell pepper, sliced into 1/4" slices lengthwise you can use any combination of colors
- 1 large red onion, sliced thin
- 8 flour tortillas maybe more or less
- Preheat your oven to 425°. In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika.Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
- On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
- Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade.Roast veggies and chicken in oven until cooked through and soft, 15-20 minutes.
- Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, to warm. Flip them once then wrap in a foil to keep warm.
- Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
Asparagus Legume Bell Pepper Salad
- 2 large Bell Peppers choose red, yellow or orange
- 1/2 bunch asparagus trimmed and cut on diagonal into 1" pieces
- 2 medium garlic cloves minced
- 3 Tbs. fresh lemon juice
- 2 tsp. fresh minced oregano leaves if you use dried, use only 1/2 tsp.
- 1 Tbs. fresh minced basil leaves if you use dried, use only 1 tsp.
- Kosher salt & pepper to taste
- 1/2 cup good quality olive oil
- 1 14-oz can garbanzo beans drained and rinsed. You can save the liquid for another use.
- 12 kalamata olives pitted and halved
- 6 cups baby greens
- 4 ounces crumbled feta cheese
- You can use the peppers, either raw or roasted. To roast: Preheat broiler. Line a baking sheet with foil, leave an extended edge. Place whole peppers, in a single layer, on the foil and place baking sheet about 6" from broiler. Broil until lightly charred, using tongs to rotate peppers until all sides are charred. Draw foil around peppers and remove from oven. Close foil packet for 5 minutes or so. Once the peppers are cool enough to touch, peel peppers and discard seeds. Slice ninto 1/4" strips.
- Blanch asparagus until just tender (al dente). You can do this step before or after you cut into 1" pieces. Set aside.
- Make the dressing: In a large bowl, whisk together garlic, lemon juice, oregano, basil and salt& pepper. Whisk in olive oil, slowly. Taste and adjust seasoning.
- Add greens to salad dressing bowl and toss, slightly. Add in garbanzo beans, pepper strips and olives, toss well. Add asparagus and toss gently. Sprinkle feta cheese on top and plate to serve.