No, I'm not as good a photographer as Smitten Kitchen's Deb is. But that's not the point of this post. The point is, I'm going to a barbecue tonight, and was instructed to bring a side and dessert. Derek's in charge of the side, so I needed to come up with a dessert. This is what I came up with. And, I believe, it's a thing of beauty, if I do say so myself. It came out perfect. I'm looking forward to eating some. And, I used Lord Grey's Peach Preserves (see previous post) that I made as a glaze for the nectarines in this. Oh boy!
Saturday, August 20, 2011
Smitten Kitchen's Nectarine, Mascarpone, & Gingersnap Tart
No, I'm not as good a photographer as Smitten Kitchen's Deb is. But that's not the point of this post. The point is, I'm going to a barbecue tonight, and was instructed to bring a side and dessert. Derek's in charge of the side, so I needed to come up with a dessert. This is what I came up with. And, I believe, it's a thing of beauty, if I do say so myself. It came out perfect. I'm looking forward to eating some. And, I used Lord Grey's Peach Preserves (see previous post) that I made as a glaze for the nectarines in this. Oh boy!
Thursday, August 11, 2011
Lord Grey's Peach Preserves
This month's Bon Appetit had an article devoted to preserving, including a recipe for peach preserves fragranced with Earl Grey tea. It sounded so good! I like to make a batch or two of jam every summer, but am still overloaded with jars of strawberry and raspberry from previous years, even though I give some away as gifts (I'm just one person, how much jam can I eat??). But this sounded special, and different from my usual berry routine.
The recipe was very simple: 5 pounds peaches, 4 cups sugar, 5 bags of Earl Grey tea, and 2 tablespoons lemon juice. How could it go wrong?
Well, at first, I thought it went very wrong. The peaches were super juicy, and the preserves just wouldn't seem to thicken, even though I ended up cooking if for twice as long as the recipe stated. The kitchen smelled unbelievably good--Chanel or Dolce & Gabbana or somebody should make "Lord Grey's Peach Preserve Perfume." But the consistency seemed WAY too thin. I thought I had just made the best smelling preserve fail ever.
But NO! After sitting for a day, the preserves thickened up a bit, and are AMAZING on toast. Oh, my gosh. So good. So make some. Really, it's good.
Monday, August 1, 2011
Tinga Poblano
I made Tinga Poblano a couple of weeks ago, and it turned out to be a versatile dish: it can be eaten either as a stew or used as a filling for tacos. Either way, it was smokey, spicy deliciousness. I found the recipe in Williams Sonoma Savoring Mexico. Pretty darn simple too.
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