Crust for a double crust pie
6 large peaches, peeled, pitted and sliced into about 1/4 inch slices juice of 1 small lemon 2/3 cup flour 1 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon kosher salt 1 egg, for egg wash sugar for sprinkling Preheat the oven to 450 degrees. Line pie plate with bottom crust, trim to edges. In a large bowl, mix lemon juice and peach slices. Set aside. In another bowl, combine flour, sugar, cinnamon, nutmeg and salt. Whisk to combine and get rid of any lumps. Pour flour mixture over peaches and stir until combined. Pour the peach mixture into pie crust. Roll out the second crust and top the peach mixture. Tuck top crust edges under the bottom crust and crimp to seal. Beat the egg with a little water and brush the top of the pie. Sprinkle with sugar and then make some slits in the top to allow steam to escape the pie. Bake for 10 minutes and then reduce the oven temperature to 350 degrees and bake for another 55 minutes. Watch to make sure the crust edges aren't getting to brown. If they are, cover the edges with foil to complete baking. Let cool on a wire rack.
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4 large sweet potatoes, peeled and cubed into 1 inch pieces
1/2 cup diced red onion 1/4 cup cilantro, chopped 1/2 cup Queso Fresco, crumbled 1/2 cup mayo juice of 1 lime 1/2 teaspoon cumin 2 teaspoons chili paste 2 1/2 tablespoons chili oil salt and pepper, to taste In a large saucepan, cover cubed sweet potatoes with water and cook for 7-10 minutes. Don't overcook or salad will be mushy. Drain potatoes and let cool completely. In a large bowl, combine cooled potatoes, onion, and cilantro. In a small bowl, combine mayo, lime juice, cumin, chili paste, chili oil and salt and pepper. Pour dressing over potato mixture and stir gently to combine. Stir in Queso Fresco. Chill until ready to serve. Garnish with fresh cilantro leaves. 
1 stick butter, melted
1/2 cup sugar 1/4 cup brown sugar 1 1/2 cups flour 1/4 teaspoon salt 1 cup rhubarb, diced 1 cup strawberries, stems removed, diced 1 tablespoon sugar 1 teaspoon cornstarch In a medium bowl, combine the sugars, flour and salt. Pour melted butter over and mix until crumbs form and flour is incorporated. Set aside 1/2 cup of the mixture for the topping. In a lightly greased (or parchment lined) 8x8 inch baking pan, press remaining crumb mixture evenly over the bottom. Set aside. In a small bowl, combine the rhubarb, strawberries, 1 tablespoon sugar and cornstarch. Stir to combine. Pour over crust mixture and sprinkle with reserved 1/2 cup crumbs. Bake in 375 degree oven for 35-40 minutes. Cool completely on wire rack and then refrigerate. Sprinkle with powdered sugar (optional). 
12 cups water
3 cups sugar 6 medium lemons 1 pound strawberries, stems removed In a large pot combine water and sugar and bring to a boil. Meanwhile, zest the 6 lemons and add the zest to the water mixture. Remove from the heat and add the juice of the 6 lemons. (Don't worry about seeds, etc because you will strain the entire mixture later) In a blender, puree the strawberries until smooth. Add to lemon water mixture and stir to combine. Let chill completely (best when made the night before serving). Strain mixture through a fine sieve in order to remove and seeds or pulp. You may also pour through coffee filters if you also want to remove the small strawberry seeds. 
This recipe came from Union Square Cafe Cookbook, and I've made it several times. I often change the seasonings and some times even drizzle a little balsamic vinegar over the finished dish.
1 pound brussels sprouts juice of 1/2 lemon 2 tablespoons olive oil 2 garlic cloves, minced 1 tablespoon poppy seeds 1/4 cup white wine ( I sometimes substitute chicken stock) salt and pepper, to taste Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl. Heat the olive oil in a large saute pan over high heat almost to the smoking point. Stir in the hashed sprouts with the garlic and the poppy seeds. Add the white wine and continue stirring for about 3 minutes, until the sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper, and cook for 1 additional minute. Transfer to a warm bowl and serve. 
1 cup flour
2 1/2 tablespoons sugar 2 eggs 3/4 cup water 1/2 cup whole milk 3 tablespoons butter, melted and cooled 1 teaspoon vanilla 2 tablespoons orange liquor (optional) In a large mixing bowl, whisk together the flour and sugar. In a large measuring cup, whisk together the eggs, water, milk, vanilla and liquor if using. Combine the wet ingredients with the dry and add the melted butter. Stir to combine. Heat a lightly buttered crepe pan over medium heat. Pour 1/4 cup batter into hot pan and swirl the pan to cover the bottom with batter. Cook until the crepe is light brown, flip and cook the other side, about 2 minutes. Fill with your favorite jams, peanut butter, nutella or fruit. 
*recipe from Food 52.com BILL SMITH'S ATLANTIC BEACH PIE
FOR THE CRUST: 1 1/2 sleeves of saltine crackers 1/2 cup unsalted butter, softened 3 tablespoons sugar FOR THE FILLING: 1- 14ounce can sweetened condensed milk 4 egg yolks 1/2 cup lemon or lime juice (or a mix of the two) Fresh whipped cream Coarse sea salt, for garnish Preheat the oven to 350 degrees. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown. While the crust is cooling (it doesn't need to be cold), mix in a bowl the milk and eggs with a whisk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling is set. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.  1/2 cup butter, softened
1 1/4 cups sugar 2 eggs 1 cup sour cream 2 teaspoons vanilla extract 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup Irish cream Preheat the oven to 325 degrees. Grease and flour a bundt pan. Set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy. Add the eggs and beat after each addition. Stir in sour cream until combined. Add dry ingredients alternately with the Irish cream, starting and ending with the flour. Mix until just combined. Pour into prepared pan and bake for 35-40 minutes or until toothpick comes out clean. Let cool on wire rack for 20 minutes, then invert onto wire rack and cool completely. When cool, combine 1 1/2 cups powdered sugar and about 2 tablespoons +/- to make a thin glaze. Drizzle over cooled cake. 
2 teaspoons olive oil
1/2 small onion, diced 2 cloves garlic, minced 2 - 28ounce cans diced tomatoes 1/3 cup Sriracha In a large saucepan or skillet, heat the oil over medium heat. Add the onion and cook until translucent. Add the garlic and cook for another minute. Add the tomatoes. Cook over medium low heat until tomatoes start to break down ( mash with the back of a spoon if you wish). Add the Sriracha and stir to combine. Toss with your favorite pasta. 
1/2 cup unsalted butter, softened
1 cup sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups flour 1 cup cinnamon chips, optional * Glaze 1 cup powdered sugar milk Preheat the oven to 375 degrees. Line an 8x8 inch baking pan with parchment and spray with cooking spray. In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, vanilla, cinnamon and salt and mix until combined. Add the flour and stir just until combined. Add the chips, if using. Press into prepared baking pan and bake for 20-25 minutes or until a toothpick comes out clean. Let cool on a wire rack about 30 minutes. FOR THE GLAZE: Mix enough milk into the powdered sugar to make a smooth glaze and drizzle over slightly warm bars. Eat. *I usually find Cinnamon Chips around the holidays and hoard them in my freezer for use throughout the year, so I'm not sure they are readily available at stores all year. |
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