Wednesday, August 3, 2011
Like I said in my previous entry, we've got one bajillion pounds of fruit in this house. One thing I love to make and uhh eat, is pancakes. Family friendly, quick, healthy (potentially, unless you're my husband. In which they are laden with chocolate chips), etc. Here is my recipe for the above pictured syrups. You can make them separately or combine to make taste explosion.
Blueberry Pancake Syrup
8 cups fresh or frozen blueberries
1 cup water
4 cups orange juice
3 cups white sugar
1 cup cold water
3/4 cup cornstarch
2 teaspoons almond extract
1/2 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
10 sliced fresh peaches
1/3 cup sugar
2 dashes cinnamon
1/2 cup cornstarch
2 cups water
Put everything in a saucepan and bring to a boil. Simmer until desired thickness is achieved.
The peach syrup will be slightly cloudy. That's totally normal.
Tuesday, August 2, 2011
summer, thy name is peaches
I could eat peach something-er-others all year round, and we do because each year from the farmer's market we get 4 pecks (approximately 20 lbs) of peaches which we can, dehydrate, and freeze to enjoy later. Many, many of them are eaten as-is, you know - juice running down your arms and neck.
I made this peach crisp last night and ahem. enjoyed it until midnight. I also have quite a few gluten free friends so instead of all purpose flour I use almond flour.
FOR THE FILLING:
5 lbs. ripe peaches, peeled, pitted, and cut into 1" pieces
1–1 1/4 cups sugar
5 tbsp. cornstarch
1 1/2 tbsp. fresh lemon or lime juice
Heaping 1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
2 tbsp. unsalted butter, cut into pieces
FOR THE TOPPING:
1/2 cup walnut bits
1/2 cup flour
3/4 cup brown sugar
1/2 tsp cinnamon
4 tbsp chilled butter, cut into bits
1 cup rolled oats
Preheat the oven to 375 degrees F.
Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.
In another bowl combine the remaining ingredients and toss until well blended. Then sprinkle over peach mixture.
Bake uncovered in the oven for 30 minutes.
Enjoy warm, with ice cream, or umm for breakfast if you're fancy.