Peach Cobbler Muffins


It’s peach season again!
Everywhere you look, there are baskets of peaches in the store and on market stands.

PEACH COBBLER MUFFINS

Preheat oven to 350ºC

1 1/2 Cups AP Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Granulated Sugar
1/4 Cup Vanilla Sugar (or regular sugar + 1/2 teaspoon vanilla extract)
2 Tablespoons Corn Meal
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoons Salt
3/4 Cup Soy Milk
1 Tablespoon Lemon Juice (Juice of 1/2 Lemon)
1/4 Cup Safflower Oil
1 1/2 Cups Peeled, Chopped Peaches and their juice

2 Tablespoons Cinnamon + 2 Tablespoons Granulated Sugar, for dusting.

Preheat the oven to 350ºC and prepare a  12 cup muffin tin with liners or trimmed parchment paper.
Combine the soy milk, lemon juice and oil; allow to sit.
Meanwhile, combine all the dry ingredients in a large bowl.
Mix the wet to the dry until it is just moistened, then fold in the peaches.
Spoon batter into muffin tin, 3/4 full.
Sprinkle over the cinnamon sugar just before putting the muffins in the oven.
Bake for about 18-20 minutes, or until golden and the muffins spring back in the center when touched, or until golden and cooked through when tested with a skewer.

Five Things And A Basket Of Peaches – Part Five


So what could be a better way to end a collection of five things to make with this seasons incredible peaches than something as classic as a peach cobbler?

Made so often, it could be tough deciding on the perfect one, but I think I’ve got it. As most cooking goes, you have to use what you’ve got, what you know and experiment a little along the way. I also know that the best and most perfect peach cobbler, or anything for that matter, focuses on good ingredients.

The succulent peaches were a given, but I wanted more than the same old brown sugar and cinnamon. I still had a small amount of the brandied cherries from, what I think are some of the most fantastic brownies, yes, if I say so myself, so I decided to use them. And the result? I think this made for about the best cobbler, peach or otherwise, I’ve ever had.

Try it, go ahead…

REDTOP PEACH COBBLER

4 Peaches, sliced
1/4 Cup Brandied Cherries
1/4 Cup Soft, Whole Wheat Flour,
3/4 Cup Unbleached Flour
1/4 teaspoon Salt
1/4 Cup Sugar, Raw/Turbinado
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 Cup Vegetable Shortening, cold
1/2 teaspoon Orange Zest
1/3 Cup Soy Milk

Preheat the oven to 350ºF.
Slice the peaches and lay them in an 8″ circular pan.
Sprinkle with 1 Tablespoon of the sugar and dot with the brandied cherries.*
Bake for 15 minutes or remove from the oven once the peaches have softened and become quite juicy.
Meanwhile, sift the flours, baking powder, baking soda and salt into a large bowl or pulse in a food processor.
Add the remaining sugar.
Cut in the shortening with the food processor, pastry cutter or a fork. Once the mixture resembles a course, pea like meal, add the soy milk and the orange zest, mixing just to combine.
Increase the oven temperature to 400ºF.
Spot the batter over the hot peaches in spoonful sized portions and return them to the oven for another 25 minutes or until the topping is crisp, fluffy and golden.
Serve warm.

* To quickly make the cherries, you may try 1/4 Cup dried cherries, 2 Tablespoons brown sugar and 3 Tablespoons of good French brandy. Mix and drizzle over the peaches – make sure it’s good and bubbly before removing it from the oven and adding the topping.

Five Things And A Basket Of Peaches – Part Four


I have to admit, I snuck out and bought yet another basket of peaches. I just couldn’t resist, there’s something about peaches, when they’re perfectly ripe, fragrant and so sweet, I love the freshness of them. The dripping juice made me want to keep this next recipe, well, pure. After baking much of my previous basket, I was craving something luscious and fresh to really celebrate their sweet flavour.

What started as a trifle ended up more as a parfait. It was a great way to really enjoy the peaches, and other than straight from the market stall, what better way to eat a peach is there than with just a dollop of cream?

PEACH PARFAIT

2 Peaches
1/2 Cup Raspberries
1/2 Package Soft Silken Tofu
1 Tablespoon Orange Juice
1 1/2 teaspoons Vanilla Extract
3 Tablespoons Confectioners Sugar
2 Tablespoons Soy Milk
Zest of Half an Orange

Pit and slice peaches in to bite sized pieces; set aside.
Combine tofu and sugar in a food processor and process until smooth.
With the machine running, add the soy milk, orange juice and vanilla through the feeder cap.
Stir in orange zest. Taste and adjust vanilla and soy milk for flavour and consistency, if necessary. The tofu cream should be thick but smooth, like “real” whipping cream.
Using a champagne glass or other parfait style serving glass, begin with adding a spoonful of the chopped peaches, followed by a few raspberries and topped with the tofu cream. Repeat as the glass will hold ending with the tofu cream.
Garnish with a peach slice, and extra raspberry and a leaf of mint or a curl of orange zest.
Serve immediately or chill until ready.

Five Things And A Basket Of Peaches – Part Three


After so many sweet peaches I wanted something savoury. To get over the top of the mid-week peach, I decided on a chutney. Perfect along side anything roasted, grilled, atop some chèvre on a cracker, or as individual tarts with pistachio and parmigiana. You can make it as spicy as you’d like, or even double the recipe, it’ll last for a while in the fridge.

SPICED PEACH CHUTNEY

2 Tablespoons Olive Oil
1/4 Cup Red Onion, finely chopped
3 Slices Candied Ginger or 1″ fresh ginger, grated
1 Clove Garlic, minced
Juice and Zest of One Lemon
1 Tablespoon Red Wine Vinegar
1 Tablespoon Brown Sugar
3 Peaches, peeled
1 Green Scallion
1/4 teaspoon Sea Salt
1/4 teaspoon Coriander Seeds
1/4 teaspoon Red Pepper Flakes, or one dried, red chili
3 Peppercorns
1/4 teaspoon Dried Cumin

Heat the oil in a large sauté pan.
Peel and finely chop the onion and sauté until translucent; about 3 – 5 minutes.
Peel and cube the peaches into small, bite sized pieces.
Using a mortar and pestle, crush the ginger, coriander, chili and peppercorns.
Add the garlic, spices and salt to the onion, followed by the peaches and sugar.
Once the peaches have begun to release their juices, add the vinegar and finely chopped scallion.
When the chutney has thickened, remove it from the heat and adjust any necessary seasonings.
Cool slightly and store in a seal able container or jar in the refrigerator.

Five Things And A Basket Of Peaches – Part Two


So what started as a peach upside down cake, happily was converted mid – gear.

Looking for something a little like a peach clafoutis, I imagined luscious round peaches peeking out from above the crust of a sweet, white cake. But little did I know, they didn’t need a push into the batter. As the cake puffed up, the peaches ventured further downward creating more of a upside down peach surprise cake; and what a surprise. I suppose I got what I’ originally wanted and was delighted to cut into the cake to find the perfect peach halves peeking out from below.

Served with a dollop of vanilla cream, this dessert made for a very nice finish to a summer meal.

SUNKEN PEACH CAKE

1 Cup Unbleached All Purpose Flour, sifted
2 teaspoon Baking Powder
2 teaspoon Egg Replacer
1/4 teaspoon salt
1/2 Cup Margarine
3/4 Cup Granulated Sugar
1/2 Cup Soy Milk
1 1/2 teaspoon Vanilla
2 Peaches
1 Tablespoon Brown Sugar

Preheat the oven to 350ºF.
Line a square cake pan with parchment paper.
In a large bowl, sift the flour, baking powder, and salt.
In the bowl of an electric mixer, cream the margarine with the sugar.
Add the egg replacer, milk and the vanilla to the margarine.
Slowly add the flour until just moistened. and fold the batter into the prepared cake pan.
Halve the peaches and remove the pit.
Place the peaches in the center of each of the four corners of the pan and sprinkle with the brown sugar.
Bake for about 25 minutes, or until the cake is golden and an inserted pick is cleanly removed.

Five Things And A Basket Of Peaches – Part One



It’s peach season and baskets of these delicious, fuzzy juice spheres are everywhere. They’re beautiful and so many peaches for next to nothing, it’s practically produce robbery!
Or worse, they have slices out at the Farmer’s Market. Golden orange fuzz, as far as the eye can see…. just a little taste, then I’ll leave, or so you think. The next thing you know you have a basket at home and you’ve eaten only 3, then they are all suddenly ripe. If you don’t get to them faster they won’t look as vibrant in your kitchen as they did in the warm, morning peach like summer sun. How does this happen, that they are all ripe and they have to get eaten right now?

Since we’re right, smack in the middle of peach season, I’ve decided to devote the week to the juicy beauties. Why? Well tomatoes and zucchini just don’t lose the same luster as a perfect peach – quite as quickly, and so far, I haven’t tried a toasted peach sandwich. But then again, it is only Monday.

INDIVIDUAL PEACH PIES

1 Round of Pastry Dough (Pate Frisée), enough to roll one crust.
5 – 6 Peaches, peeled & sliced, about 2 1/2 Cups
3 Tablespoons Unbleached Flour
1/4 Cup Granulated Sugar
4 Ramekins

Prepare the pastry dough, or thaw and leave wrapped pastry round in the refrigerator to chill while you prepare the peaches.
Preheat the oven to 350ºF.
Other than being slippery, it’s especially easy to slice and peel peaches when they are freestone, firm and ripe.
I just halve, then quarter the peach, cutting along the stone.
With a slight twist, or a turn of the knife, the stone will either be freed completely or stay in just one of the quarters.
With a sharp, paring knife, catch and drag the skin between your thumb and the knife. The skin will more than likely peel off all together or in two attempts.
Cut the quarters into 1/4″ thick slices and reserve in a large bowl until all of the peaches have been pitted and peeled.
Sprinkle over the sugar, flour and cinnamon, if using; tossing to coat.
Allow the peaches to rest while you roll your dough.
Lightly dust a board with flour and roll your dough to a 1/8″ thickness.
Using either a small bowl or a 2 cup measure as a guide, trim the dough to four 6″ circles; repeating rolling as necessary.
Fit a circle of dough into each of the four ramekins; patting to fit.
Using a fork, dot the bottom and sides and bake for about 10 minutes.
While the crusts are baking, roll out the remaining dough and cut into 1/2″ strips.
Fill the crusts with the peaches and interlace a basket weave top crust by interlocking the strips of remaining dough into a lattice pattern.
Place the pies on a baking sheet and bake for about 25 minutes or until the crust is golden.