"Peach" Cookies with Dulce de Leche-Butter Cream

You probably know these cookies or have seen them all over Pinterest, in fact I have few different recipes of them in my folders. They have attracted my attention quite some time ago and I’ve been thinking of one day making an effort to bake my masterpiece. Now I am glad I did. So, the holidays may be over, but this seriously impressive dessert is giving me a reason to bake and celebrate winter. I was very surprised by the ease of the process and deliciousness of the end result. My daughter has helped me a great deal and we had a lot of fun baking. These “peach” cookies are beautiful, and Cooking Melangery is all about beautiful food. Lets start new year with creatively delicious treat!

Still Life with Peaches & Tomato

Have a very creative weekend!

Still Life with Plums & Peaches

Summer is here - Have a wonderful week!

Curried Fried Eggplant and Bob's Red Mill's Spar for the Spurtle Oatmeal Recipe Contest + GIVEAWAY

Bob’s Red Mill kicked off its second annual Spar for the Spurtle 2 Oatmeal Recipe Contest which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal.

The complete rules can be found here, but basically you submit a 3 minute video featuring your unique recipe using Bob’s Red Mill Steel Cut Oats. Last year’s winner was Merry Graham, whose winning entry was Black Bean Porridge Patties.

Three finalists will be flown to Portland, Oregon to compete in a live cook-off. The winner of the cook-off will then be sent on an all-expense-paid trip for 2 to Scotland to represent Bob’s Red Mill in the 19th annual Golden Spurtle World Porridge Making Championship!

The grand prize, includes the following:

• Round-trip airfare for two to Scotland to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
• Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
• Rail transportation between Edinburgh and Carrbridge (for two)
• $2500 cash!

How cool is it?

The deadline to submit your videos is July 20th, which is less than a week away.  To help spark your creativity, the folks at Bob’s Red Mill have generously offered to do a giveaway! The first five readers who enter a video and then let me know, then you’re getting a prize pack filled with goodies from Bob's.

The prize pack from Bob’s Red Mill would include the following :

• Honey Oat Granola
• Cinnamon Raisin Granola
• Scottish Oats
• 7 Grain Pancake Mix

The rules are simple:

• Submit a video entry for the Spar for the Spurtle 2 Contest 
• Leave a comment here to let me know you entered

The deadline to submit a video entry is July 20, 2012, this giveaway will end on July 19, 11:59 pm

Good luck!



Today I have a very simple eggplant recipe for Curried Fried Eggplant, eaten as the side dish for a healthy salad.

Ingredients:

• 2-3 small eggplants, cut into slices about 7-10 mm thick, no need to peel
• 1 egg, lightly beaten
• salt and fresh ground pepper
• 3 Tbsp. breadcrumbs
• 1/2 tsp curry powder

Directions:

In the small bowl mix together breadcrumbs, salt, pepper and curry powered. Heat a little olive oil in a heavy pan. Dip the eggplant slices into the beaten egg mixture. Then cover slices thoroughly in a breadcrumbs mixture. Fry them till golden brown.

I served them with the white peach chutney (I will post the recipe for chutney later). Quick, easy and delicious!

Sweet and Tangy Peach Crostata with Cardamom

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful worlds in the English language."

Henry James



Ingredients:

For the pastry:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 Tbsp. raw sugar, plus more for sprinkling
• 1/4 tsp kosher salt
• 1 sticks cold unsalted butter, diced
• 1/4 cup ice water

For the filling:

• 1 pound (about 3 medium) firm ripe peaches, peeled and cut into 1/2-inch-wide slices
• 1/3 cup raw sugar
• 1 Tbsp. cornstarch
• 1/4 tsp grated lemon zest
• 1/4 tsp ground cardamom
• 1 egg yolk mixed with 1 Tbsp. of water for egg wash
• mint (optional)

Directions:

To make the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse meal. Sprinkle on the ice water and pulse until the dough just barely comes together. Turn the dough out onto a well-floured board, roll it into a ball, and form into a disk. Wrap the disk in plastic and refrigerate until chilled, about 30 minutes. (The pastry disk can be refrigerated for up to 3 days.)

Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Meanwhile make the filling. In a bowl combine sugar with cornstarch, cardamom and lemon zest. Add the peaches and toss well. Let stand about 15 minutes, until the sugar is mostly dissolved.

Roll the pastry into an 12-inch circle on a lightly floured surface. Transfer it to the baking sheet.

Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Fold the edge of the dough up and over the peaches. Brush the border with egg wash and sprinkle with sugar.

Bake the peach crostata for 30-35 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 10-15 minutes, then cut into wedges and serve with mint leaves.

Peach, Oatmeal and Apricot Jam Cupcakes or Muffins, You decide!

Honestly, I don’t know what the difference between Cupcakes is and Muffins. Do you? I like to hear your thoughts.

Makes: 20

Ingredients:

• 1 ¾ cups self-rising flour
• ½ cup oatmeal
• ½ cup unsalted butter
• 1 cup superfine sugar
• 2 eggs, lightly beaten
• 1 cup peach juice
• ½ cup sour cream
• 20 canned peach halves or quarters in juice, drained
• ¼ cup peach or apricot jam

Note: I did not have sour cream so I used yogurt instead (1/2 cup), but not just a yogurt the Passion Fruit Greek Yogurt. It was amazing addition of the passion fruit to the cupcake.

Directions:

Preheat the oven to 350 F. Line 20 standard muffin cups with paper liners.

Sift the flour into a large mixing bowl, then add the oatmeal and make a well in the center. Melt the butter and sugar in a small saucepan over low heat, stirring until the sugar has dissolved. Remove from the heat.

Wisk the combined egg and peach juice into the sour cream. Add both the butter and the egg mixtures to the well in the dry ingredients and stir with a wooden spoon until combined.

Divide the mixture evenly among the paper liners and place a peach half or quarter, cut side up, on the top of each cake. Bake 18-20 minutes, or until a skewer comes out clean when inserted into the center of a cake.

Transfer onto a wire rack to cool. Heat the jam in a small saucepan until melted. Brush a little jam over each cake.

Roasted Peaches with Almond Crème Anglaise

My cat - Kosha, she likes to sit on top of my computer, while I am blogging-))
She is 16 years old. Older than my kids-)))



Ingredients for the almond crème anglaise:

• 1⁄2 cup ground almonds
• 6 egg yolks
• 1 Tbs. cornstarch
• 1⁄2 cup sugar
• 2 cups milk
• 1/4 tsp. almond extract
• Tiny pinch of salt

Ingredients for the peaches:

• 6 firm yet ripe peaches, about 2 lb. total
• 3 to 4 Tbs. grand marnier
• 2 to 3 Tbs. sugar
• Fresh mint sprigs for garnish

Directions:
In a heavy saucepan, whisk together the egg yolks, cornstarch and sugar, then gradually whisk in the milk and the ground almonds until thoroughly blended. Place over medium heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 7 to 10 minutes; do not let it boil. Place in a larger bowl partially filled with ice water and let cool, stirring occasionally, for about 5 minutes. Stir in the almond extract and salt. Cover and refrigerate until ready to serve.
Preheat an oven to 400°F.
To prepare the peaches, using a small, sharp knife, score a line around the equator of each peach. Have ready a large bowl three-fourths full of ice water. Bring a large saucepan three-fourths full of water to a boil over high heat. Submerge as many peaches as will fit in the pan without crowding them. Cover and boil until the skins start to split, about 1 minute. Using a slotted spoon, transfer the peaches to the ice water. Using your fingertips or the knife, carefully peel the peaches. Repeat with any remaining peaches.
Place the peaches in a baking dish just large enough to accommodate them without touching, drizzle evenly with the grand marnier and sprinkle evenly with the sugar. Add water to a depth of about 1/4 inch. Bake until the sugar caramelizes and the peaches are just tender when pierced with the tip of a knife, 25 to 30 minutes; they should keep their shape. Remove and let cool to room temperature.
Place the peaches on individual plates and drizzle with some of the juices from the baking dish. Drizzle the almond crème anglaise in a pool surrounding each peach. Garnish with mint sprigs, almonds and serve.
Serve with a floral, aromatic white wine, such as Viognier from Condrieu, or a bracing Armagnac.

Beet, Grapefruit, Peach Salad with Fig Balsamic Vinegar and Smoked Salmon sandwich with Pea Shoots

Ingredients for salad:

• 3 red beets, about 1/2 lb. total
• 2 tsp. olive oil for roasting the beets
• 2 grapefruits
• 2 firm, ripe peaches, peeled,
•   pitted and sliced
• 1 tsp.Fig balsamic vinegar
• 2 tbs. olive oil
• 1/2 tsp. salt 
• 1/4 tsp. freshly ground pepper
• small leaves of fresh mint
• sprouts for garnish  

Ingredients for sandwich:

• 1    split and toasted multigrain roll
• 2    tablespoons light cream cheese
• 2    slices smoked salmon (2 oz.)
• ½    ounce Pea Shoots

Directions for salad:
Preheat an oven to 350°F.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with a fork, about 1 1/4 hours. When the beets are cool enough to handle, remove the skins with your fingers. Cut each beet into slices.



Cut a thick slice off the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl.



On a platter, alternate slices of beets, grapefruits and peaches. Drizzle the olive oil and fig balsamic vinegar over all , and then sprinkle with the salt and pepper.
Garnish with the mint and garnish. Serve immediately.



For the sandwich:
Spread the cream cheese and top with a slice of smoked salmon on each multigrain roll half. Arrange the Pea Shoots attractively on top of the salmon.

Peach Cobbler with Swiss Meringue Brûlée

This homey cobbler is the perfect summer dessert, especially when topped with a scoop of fresh meringues.

Ingredients for the Filling:

• 2 1/2 lb.(6 to 7 medium) firm but ripe peaches, peeled and cut into wedges
• 1/4 cup sugar
• 1 Tbs. cornstarch
• 1 Tbs. fresh lemon juice
• Pinch salt

Ingredients for Biscuit Topping:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbs. cold unsalted butter, cut
• into 1/4-inch pieces
• 1/3 cup plain whole milk yogurt

Ingredients for Meringues:

• 4 egg whites
• 1 cup sugar

Directions for the Cobbler:
Preheat an oven to 425°F.
Peel, pit and slice the peaches.
In a bowl, toss together the peaches, lemon juice, salt, sugar and cornstarch. Spread in the prepared baking dish, place the dish on a baking sheet, and bake for 15 minutes.
To make the biscuits, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture and cut in with a pastry blender until the dough resembles coarse cornmeal with chunks of butter the size of peas. Add the yogurt and stir and toss with a fork just until the ingredients come together.



When the filling has baked for 15 minutes, remove it from the oven. Drop the dough onto the filling in 6 heaping, evenly spaced spoonfuls. Return to the oven and bake until the peach juices are bubbling, the topping is golden brown and a toothpick inserted into the topping comes out clean, 15-20 minutes more.
Transfer to a wire rack and let cool for at least 30 minutes.



Directions for Meringues:
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.




Place a spoonful of the meringue on top of each biscuit. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately.

Apricot Bread with Walnuts and Peaches in Vanilla Sauce

Ingredients for Apricot Bread with Walnuts:

• 6-7 apricots, cut the fruits in half lengthwise, and remove and discard the pits
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 Tbs. finely grated lemon zest
• 1/2 cup coarsely chopped walnuts, pecans or hazelnuts
• 2 tbs. honey or apricot jam for brushing (optional)

Ingredients for Peaches in Vanilla Sauce:

• 5 lb. firm but ripe peaches, peeled and halved
• 3⁄4 cup sugar
• 2 Tbs. cornstarch
• 1 Tbs. fresh lemon juice
• 1 tsp. ground cinnamon
• 1⁄2 vanilla bean, split lengthwise (optional)

Directions for Apricot Bread with Walnuts:
Preheat an oven to 350ºF. Grease and flour a 1-lb.( or two smaller pans) loaf pan.
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in the walnuts.
Spoon the batter into the prepared pan. Arrange the apricots halves, slightly overlapping. Bake until a toothpick inserted into the center of the loaf comes out clean, 40 to 50 minutes.
Remove the bread from the oven and transfer the pan to a wire rack. Cool completely, about 1 hour, before serving.
Just before serving, in a small saucepan over low heat, warm the honey. Brush the apricots with the honey. Accompany each slice with a dollop of whipped cream.



Directions for Peaches in Vanilla Sauce:
In a 3 1/2-quart Dutch oven, combine the peaches, sugar, cornstarch and lemon juice. Scrape the vanilla seeds into the pan, add the bean and stir to combine.
Set the pan over medium-low heat and cook, stirring occasionally, until the mixture is just beginning to bubble and the sauce is slightly thickened, about 10 minutes.
Remove from the heat.
Remove the vanilla bean and discard. Let cool for at least 30 minutes before serving.

Blueberry and Peach Pie

Ingredients for the crust:

• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 2 tablespoons powdered sugar
• 8 tablespoons butter, very cold and cut in 1/2 inch dice
• 2 tablespoons ice water
• 1 egg mixed with 1 tablespoon water (to brush on the top crust)

For the filling Ingredients:

• 1 cup blueberries
• 2 cups peaches (cut in quarters or slices - depending on size)
• zest and juice of one lemon
• 1/4 cup honey
• 2 tablespoons cornstarch

Place all these ingredients into one large bowl and mix together well. Let set for 20 to 30 minutes.

Directions:
In a large bowl, mix together the flour and the powdered sugar and salt. Add the cold butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the water, one tablespoon at a time and mix until the dough comes together in a ball.
Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (you can make it the day before too).
When ready to bake the pie, preheat the oven to 350F and position a rack in the middle.
Divide the pie into two balls, one slightly larger than the other.
Roll the larger ball to 1/8-inch thickness on a floured work surface. Place in your pie plate and trim the excess all around the pan.
Add the fruit mixture and spread out evenly on the bottom and pressing them down slighly.
Roll the second ball of dough to also 1/8-inch thick and cut 1/4-inch strips from it. Layer them on top of the pie.
Brush with the egg wash and bake for 30-40 minutes.