Whisk in the Southern

Author: WhiskInTheSouth_Judi

From the Archives – Brown Sugar Chocolate Bundt Cake

From the Archives – Brown Sugar Chocolate Bundt Cake

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…

Take a break with Apple Crisp.

Take a break with Apple Crisp.

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…

The Girls of summer, aka Peaches!

The Girls of summer, aka Peaches!

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.

Print Recipe
0 from 0 votes

Fresh Peach Pie

Does it get any better, thatn fresh peach pie in the summer. I borrowed the crust recipe from www.nomoremrnicepie.com
Course: Dessert
Cuisine: American

Ingredients

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

Instructions

Pie Crust

  • 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.

 

Print Recipe
0 from 0 votes

Peach Tahini Tart

I adapted this recipe from a theKitchn recipe. I omitted the sesame seeds and honey yogurt topping and instead added a tahini drizzle.
Course: Dessert, Endings
Cuisine: American
Keyword: Peach, Tahini, Puff Pastry

Ingredients

  • 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

Instructions

  • 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.

Notes

I think Pepperidge Farm is the most readily available puff pastry and it comes in 2 smaller sheets. This recipe has enough peaches to do 2 tarts. You don't really have to double the rest of the ingredients, may 1 1/2.
I finally did it! Oatmeal Jam Muffins

I finally did it! Oatmeal Jam Muffins

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…

Scones, two ways!

Scones, two ways!

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…

Red Velvet Cake or Cupcakes

Red Velvet Cake or Cupcakes

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!

Enjoy!

Print Recipe
0 from 0 votes

Red Velvet Cake

There are some things that it is easy to take great pride in. My Red Velvet cake is the best! I recently was at the Farmers Market and overheard someone inquiring about how to do red velvet with beets. Here is my recipe and in the side notes I've included the substitutions to do it with beets. I hope you enjoy it!
Course: Dessert, Endings
Cuisine: American

Ingredients

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

Instructions

Cake

  • 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.

Notes

Ok, stay with me here, this might get complicated. Using the ingredient changes noted, prepare cake with beets, as follows.
Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in a food processor, until smooth.
Beat shortening and butter together, until fluffy. Then add eggs, one at a time.
Sift dry ingredients together.
Alternating with beet mixture, fold flour into butter mixture, until just combined. Do not overwork.
Pour into prepared pans, as above, and bake at 350° for 20-30 minutes, until tester comes out with just a few crumbs.
Follow remaining instructions above.
When you need a “healthy” cookie…

When you need a “healthy” cookie…

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…