Tag Archives: Peach

Blackberry & Peach-Mango Yogurt Ice Cream Duo

Who said that you need an ice cream maker to make ice cream? With this method, you can make your own yogurt ice cream (or Frozen Yogurt, as it is its proper name) with a food processor, but it takes a little bit longer. You need to make it, freeze it, re-pulse it in the food processor and freeze it again. Hey, waiting a little time makes more sense to me than spending $80 on an ice cream maker. Not that I don’t want it. Of course I do.

Now, lets talk about the benefits of making your own ice creams: You add fresh fruit, honey and yogurt. Nothing else. Nothing you can’t name. Three magic ingredients that open up so many possibilities! Initially, I was only going to make the Blackberry Yogurt Ice Cream, but then I saw the peaches in the freezer and the mangoes in the counter. It was a sign from above. I found two great recipes!

After I made them, I tasted both ice creams for sweetness and they were perfect. After freezing them and about to pulse the ice cream into creaminess again, I tasted once more, just to find that they were not as sweet as they were the day before. I talked with Helga later that day and she mentioned that the sweetness is lost a bit during the freezing process (because of all the ice), so it was better for me to add more honey later on. Both recipes have been adjusted to show the final amounts of honey used.

Both recipes called for sugar, but I replaced it with honey. We still have some of that gorgeous organic honey we were gifted a month ago, so I am squeezing the last bits of sweetness from that bottle. Now, why the double pulsing on the food processor? Well, turns out that since we don’t have an ice cream maker, that mixes the fruit and dairy while keeping it cold, we are doing it separately. So, when freezing for the first time, we can gain some ice on top of the ice cream (that’s why we covered the top with plastic wrap as we do it with custard), and we need to incorporate that ice with the rest of the ice cream.

See? This is extremely easy and fun. I still can’t get pass the color of the blackberry yogurt ice cream. It’s just too gorgeous.

Kitty

Fruit & Yogurt Ice Cream Duo

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Strawberry Peach Pie with Honey and Sage

You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing.  What got my attention about this recipe was the honey and sage twist, too.   After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie.  These two elements elevate this dessert to a whole new level.  I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe.  I can honestly say, you can use either one.   The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny.  Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices.   I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop  of whipped cream.  You’ll love it.

 

Strawberry Peach Pie with Sage and Honey03

Strawberry Peach Pie with Honey and Sage

Serves 8
Seafield Farm

Ingredients:

1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream

Procedure:

  1. Preheat oven 400°
  2. Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
  3. Roll out half of the chilled pastry and line a nine-inch pie plate with it.
  4. Pour filling into the center.
  5. Roll out second half of the pastry and cut into strips a quarter of an inch wide.
  6. Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
  7. Trim and crimp edges.
  8. In a small bowl whisk water and egg together.
  9. Brush pastry with egg wash using a pastry brush.
  10. Fit tin foil over the edge of the crust and bake for forty minutes.
  11. Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
  12. Allow to cool and slice. Serve drizzled with maple syrup.

Strawberry Peach Pie with Sage and Honey08

Strawberry Peach Pie with Sage and Honey07

Strawberry Peach Pie with Sage and Honey06

Strawberry Peach Pie with Sage and Honey05

Strawberry Peach Pie with Sage and Honey04

Strawberry Peach Pie with Sage and Honey02

Strawberry Peach Pie with Sage and Honey01

Frozen Peach Yogurt Pie

This Yogurt Pie dessert is perfect for the summer… Even as it’s ending! Also, it’s one that doesn’t require much preparation. I have to confess, that I am using canned fruit. I know, I know, I am in Guate where produce is available year round, but this dessert comes together so fast and so easy, it’s forgivable when you’re going to be hosting an unexpected lunch party. It’s been a while since I’ve had this on my Pinterest board marked up, and as soon as I knew we  had family coming over for a weekend get together, I knew I had to try it.

This is a sweet, light and very forgiving dessert, as it’s mainly yogurt, you feel like you’re cheating. One thing I do recommend, is that you make this dessert the night before you are going to serve it. That way the pie won’t stay frozen that long and when it thaws it won’t create so much water. You can mix and match different types of fruit (peaches, kiwi, strawberries.. any kind of berries!).

I decided to prepare the graham crust from scratch, so I used what I had at home: Galletas Maria. These Costa Rican cookies are a staple in every central american home. I remember learning how to “cook” (well, technically chill) a pie made with whole Maria Cookies as the crust. Reading more about the company who makes them, I found out that they were established in 1919 in Costa Rica by a spanish businessman called Felipe Pozuelo. Fast forward to 1964, and they are acquired by Riviana Foods Inc.. I never realized there was so much history behind a brand that it’s been in my home since I can remember.

Peach Yogurt Icebox Pie

Frozen Peach Yogurt Pie

Adapted from Frozen Blueberry Coconut Yogurt Pie and Martha Stewart

One 9-inch pie

Ingredients for the Crust:

6½ounces graham crackers or Galletas Maria (12 crackers), finely ground (1½ cups)
2 ½ ounces (5 tablespoons) unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt

Ingredients for Filling:

3 cups vanilla greek yogurt
1  29oz. can of Peaches, drained *See notes bellow

Directions:

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
  3. While the graham crust cools, you can prepare the filling. Drain the peaches from their syrup.
  4. Slice them, trying to make them the same size. Reserve about ½ a cup of peaches.
  5. Dice the reserved peaches and mix them with the yogurt.
  6. Evenly spread mixture into prepared graham cracker crust, top with peaches.
  7. Freeze covered for at least 6 hours. If frozen ahead of serve time, thaw in refrigerator or counter top for about 30-60 minutes before serving.

Notes:

  • I used Galletas Maria, a Costa Rican brand so famous across Central America, it’s a staple from our childhood.
  • You can replace the Graham crust recipe for a pre-made crust.
  • You can also replace the can of peaches with one pound of fresh peaches sliced thin.

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach Yogurt Icebox Pie

Peach, Mango & Vanilla Jam

I made jam again. I love making jam. This time, I had gotten peaches and mangoes from the produce seller that sets up shop at my daughter’s school gate every day.  It’s a bit more expensive that what I would get at the market, but he has the best stuff!

According to Mariano, this is his favorite jam so far. It is definitely sweeter than the berry blends I usually make, but the added vanilla gives it a special flavor. I use Williams Sonoma Tahitian Vanilla, but you can use a vanilla pod, or even substitute with vanilla extract, although I haven’t tried this last option. I’m sure it’ll be fine.

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

A Foodies’ Kitchen Original Recipe

Ingredients:

2 pounds fresh Peaches
2 ripe Tommy mangoes
1/2 cup water
5 cups sugar
1 teaspoon ground vanilla  or vanilla from 1 pod
1 tablespoon freshly squeezed lemon juice

Procedure:

  1. Cut the peaches in half and extract the pits, cut them into squares.  Cut the mangoes into squares as well. Here’s our post showing you how to.
  2. Place the peaches and mangoes in a very large stockpot, and add the water. Cover the pot and cook, stirring frequently, until the fruit is tender and cooked through. About 20 minutes.
  3. Add the sugar and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
  4. At this point, add the vanilla.  Stir to combine well.  To test when the jam , you can use a candy thermometer, the finished jam will be about 220ºF, 104ºC. The whole process takes about 45 min to 1 hour. It is important to use medium heat for this, or it will burn.
  5. Once done, stir in the lemon juice and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam

Peach, Mango & Vanilla Jam