Seared Peaches with Balsamic Glaze

I went peach picking yesterday and now have a counter filled with ripe and almost ripe peaches. The original goal was to grill some with dinner, but Mother Nature rained out my plans. So, I had to go with Plan B. When I read that Cooking Light billed this recipe as one that would taste straight out of an upscale restaurant, I figured it was worth a shot. Too bad I was missing half the ingredients and didn't feel like a run to the store in the rain. Never fear. I'm getting good at substitutes, so that's what I did here. Below is the original recipe in case your pantry and fridge are better stocked than mine. In Lessons Learned, I detail how I altered it to make it my own.

Seared Peaches and Figs with Balsamic Glaze
1 teaspoon black peppercorns
2 teaspoons butter, divided
2 teaspoons chopped fresh thyme, divided
4 firm ripe white peaches (about 1 3/4 pounds), halved and pitted
8 firm ripe Black Mission figs, halved lengthwise (about 1 pound)
1/3 cup balsamic vinegar
1/3 cup crème fraîche
1/8 teaspoon salt

1. Cook peppercorns in a small skillet over medium heat 6 minutes or until fragrant and toasted. Cool. Place peppercorns in a heavy-duty zip-top plastic bag; seal. Crush peppercorns with a meat mallet or rolling pin; set aside.

2. Melt 1 teaspoon butter in a large skillet over medium-high heat; stir in 1 teaspoon thyme. Add peaches, cut sides down, to pan. Cook 2 minutes or until browned. Remove from pan. Place 1 peach half, cut sides up, on each of 8 plates. Melt remaining 1 teaspoon butter in pan; stir in remaining 1 teaspoon thyme. Add figs, cut sides down, to pan; cook 2 minutes or until browned. Place two fig halves on each plate.

3. Add vinegar to pan; cook over medium-low heat until reduced to 3 tablespoons (about 3 minutes). Cool slightly. Spoon about 2 teaspoons crème fraîche into the center of each peach half; drizzle about 1 teaspoon vinegar mixture over each serving. Sprinkle each serving with about 1/8 teaspoon pepper. Sprinkle evenly with salt.

Serves 8

Lessons Learned: I didn't have figs or creme fraiche and I didn't feel like roasting pepper corns. So, here's what I did: After mentally halving the recipe, I cut the peaches into quarters. I had semi-cling peaches, so separating them into pretty halves just wasn't an option. They were firm enough, however, that I could separate them into quarters. I tossed them into a saute pan with 1 teaspoon of butter. (I forgot to add the thyme.) They didn't quite reach the carmelization that I wanted, so I tossed them into a cake pan, added a dash of salt over them and stuck them under the broiler for a few minutes. Perfect results -- nice carmelization and color with just the right amount of natural sweetness.
As stated, I didn't have creme fraiche, but sour cream will work as a quick substitute. I mixed in about a tablespoon of sugar to a half cup of sour cream and let it sit until the sugar dissolved. I didn't feel like reducing balsamic vinegar, but I have an absolutely decadent and concentrated balsamic glaze from Williams Sonoma. I served up the peaches with a few drops of that glaze on each peach, then topped them with the sour cream mixture (no pepper). Simply divine and ready to go in less than 10 minutes! This will definitely be a go-to recipe in case I need a quick dessert for unannounced guests.
One final note, don't ever bother buying the $2 bottle of balsamic vinegar. It's cheap and completely lacking in balsamic flavor. You'll use three times as much of it as you will a more concentrated version and you still won't like the results. I won't buy anything other than the Olivier brand at Williams Sonoma. It is thick, fruity and not very vinegary, unlike that cheap stuff you find on the top shelf of the salad dressing aisle at the grocery store. Sure, it's $24/bottle, but one taste and you'll never want to use anything else again.

Lemon Custard Pie

Something about summer just screams lemon meringue to me. I'm not typically a huge lemon fan, but I really enjoy lemon meringue when the weather is hot. Light, airy and cool -- it's an ideal combination. While I love the burst of citrus, I'm not so fond of the giggly, translucent Jell-O-like substance that is typical of lemon pies at most diner-type establishments. So, I went in search of something better.
I found this recipe, which is more custard than gelatinous. It was heavenly! There was just enough lemon to give me that burst of citrus that I love, but the sugar and milk really toned down the acidity to yield a delightful dish that I loved serving to friends last night. Like usual, I didn't follow the directions exactly as I found them. (Who wants to bother with a double-boiler anyhow?) And with that, I give you ...

Lemon Custard Pie
1 9-inch baked pie shell
1 cup sugar
6 tbsp cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
3 tbsp butter
1/3 cup lemon juice
1 tbsp lemon zest

1. Bake pie crust according to directions and cool.
2. Combine sugar, cornstarch and salt in heavy saucepan. Turn heat to medium-low and slowly add milk, stirring constantly. Increase heat to medium-high and continue stirring until mixture thickens, about 15 minutes. (Turn heat down if mixture boils more than an occasional bubble.)
3. Cover, lower heat to low and cook for 10 minutes, stirring occasionally.
4. Gradually add 1/2 cup of mixture to 3 egg yolks, stirring constantly so the eggs don't scramble. Slowly pour the egg mixture into the pot and stir until blended. Cook for another 5-6 minutes, stirring constantly.
5. Remove from heat and add butter, lemon juice and zest. Stir until fully incorporated.
6. Pour into separate container and lightly press plastic wrap on the top of the custard so a film doesn't form. Stir every 10 minutes until cool.
7. Pour into prepared pie crust when cool. Refrigerate until serving. Top with whipped cream and serve.

Lessons Learned: I served it with whipped cream instead of meringue because A) it was easier, B) I didn't feel like making a meringue, C) I didn't want to turn the oven on, and D) who doesn't love having an excuse to buy a can of whipped cream, which can eventually be shot straight into the mouth when no one is looking! The meringue would have been pretty, but the whipped cream was just as good.
The cook who posted this recipe on a Cooking Light message board (no, I don't think it's a light recipe) said it was very time consuming. I didn't think so. I was done with it in less than an hour.
If you want to make it lighter, go with fat-free milk. I did half fat-free and half whole since I don't like the thin, wimpy flavor of fatless milk. I also didn't use the full amount of butter.
The end result was a soft yellow and definitely opaque custard that spooned beautifully into my pie crust (which was store bought since I can't figure out how to make a decent crust to save my life!). I would never dream of adding food coloring to this custard. I have another pie crust in the freezer. I think I'll have to make it again in the near future since I obviously forgot to take a picture before we ate this one.
Last thought, you really should stir constantly, scraping the bottom of the pan as you go, so you don't get lumps.

Honey Chipotle Sauce

I'm not sure when it happened but sometime in the past four years, I discovered the beauty of chipotle chiles. Maybe it was Bobby Flay. Maybe it wasn't, but so many dishes have become so much more interesting with a little sprinkling of chipotle powder. A few years ago, I came across this reader-submitted recipe in Sunset Magazine. All I can say is WOW! If you try this on grilled corn on the cob, you will never go back to boring old butter.

Honey Chipotle Sauce
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears corn on the cob

1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

Lessons learned: If you can't find canned chipotles in adobo sauce, you can substitute chipotle powder. McCormick makes a pretty good one (look for the glass jar). I wouldn't recommend substituting cayenne or other chile powders. It really needs the smokiness of the chipotle. I typically start off with a 1/2 teaspoon of chipotle powder and gradually add more to taste. If you use canned chiles, start with one chile. Two chiles will send you through the roof if you're not used to spicy dishes!
I love this on corn. I typically grill the corn without the husks and brush the sauce on in the last five minutes of grilling. That's just long enough for the honey to start to caramelize on the corn. I tried it on mushrooms the other day and was delighted with the results. I have also buttered bread with this sauce and basted chicken with it. Each time, it has been a hit.

Recipe Request

I am in need of a good carne asada recipe. If you have one, please share it in the comment section and tell me why it is so good. Thanks!

Better-than-Sex Cake

I belong to an organization that meets twice a month to discuss the ins and outs of parenting. We take turns bringing food to share and I have been asked to bring my Better-than-Sex cake to the next meeting. I didn't name the cake; nor will I comment on my opinion of its name. Just understand that the cake is incredibly easy ... and incredibly good. After eating it, you will need to find a way to burn the calories (eh hem!) :)

Better-than-Sex Cake
1 box chocolate cake mix
1 jar caramel ice cream topping
1 tub Cool Whip or other whipped topping
1/2 to 3/4 cup crushed Heath bar or toffee bits

1. Bake chocolate cake according to box directions. Cool.
2. With the end of a wooden spoon, poke holes in the cake every inch to two inches. Pour caramel topping over top of the cake and allow to soak in.
3. Top with Cool Whip.
4. Sprinkle with crushed Heath bar. Cover and chill until ready to serve.

Lessons learned: This recipe really is as easy as it sounds. I've also heard this called Better-than-Anything cake, but I prefer the other title (as long as children aren't around). Any chocolate cake mix will do: chocolate, devil's food, German chocolate, etc.
If you don't have caramel ice cream topping (I prefer Smuckers in the jar), you can use a small can of condensed milk for the same effect. One version of the recipe calls for BOTH the condensed milk AND the caramel topping. That's too much sweetness for me. Contrary to the belief of some, you can have too much of a good thing -- cake and other things.
You can buy Heath bar precrushed. It's next to the chocolate chips in the baking aisle. If you can't find a toffee bar or candy, just use crushed chocolate chips. The result won't be as good, but it'll be close.
This is a great throw-it-together dish for a dessert potluck if you're more interested in getting it done than impressing everyone with your culinary abilities. Regardless, people will ask for the recipe.

PSA: The Not-So-Infallible Pyrex Dish

Pyrex is a great invention. It has contained more potluck casseroles than any other container invented. I recently learned that Pyrex can break when heated to high temperatures. And when it does, be prepared ... it shatters into a million little pieces. This is what the roasted tomato-balsamic soup looks like when violently blended with a splintered Pyrex dish:
Keep in mind that this was at 500 degrees for 40 minutes. There were no sudden temperature changes. It simply exploded. So, if your Pyrex (or Pyrex knock-off) has been compromised with ANY small nicks or scratches, do not use it (especially at high temperatures). From now on, I think I'll stick to ceramic. If it shatters, it won't splinter like this did.

Berry Chocolate Mascarpone Tart

There's a grocery store in the East that is my haven from the ho hum supermarkets that normally claim my hard-earned dollars. If you have never been to Wegmans, you must visit. I take all of my out-of-town guests there because it really is that good. Really! Anyhow, my local Wegmans, which opened up just before Thanksgiving 2008, has a fabulous cheese counter. Thanks to their generous sampling policies, I am now hooked on Comte (a French cow's milk cheese with a smooth finish) and Midnight Moon (a domestic goat cheese with caramel undertones). Every time I go, I try a new cheese. I bought mascarpone for the first time a few weeks ago. And then it sat in my fridge ... and sat ... and sat until the "Use By" date came. So, I was "forced" to use it or lose it last night. The following is an adaptation I found in one of my many magazines. Since it's enough different from the original recipe, I think I can call it my own. Enjoy!

Berry Chocolate Mascarpone Tart
1/2 cup unsalted almonds
1/2 cup sugar
2 cups all purpose flour
4 oz (1 stick) cold unsalted butter, cut into 1/2-inch chunks
1 teaspoon almond extract
ice cold water as needed
1 tsp. almond extract
1/8 tsp. salt
9 tbsp. cocoa
4 tbsp. butter
1 1/2 cup powdered sugar, divided
1/4 cup milk or half-and-half
1/2 cup heavy whipping cream
1 tsp vanilla
8 oz. mascarpone cheese

1. In food processor, process almonds and sugar until finely ground. (Do not turn into a butter!) Add butter, almond extract, salt and flour. Pulse until the mixture turns crumbly. Add enough water and pulse in processor until mixture forms a ball. Place in tart pan. (If using a pan that does not have a removable bottom, grease the pan for easier release. Or, use parchment paper.) Bake at 350 for 15 minutes or until edges begin to brown. Cool.
2. In small pan over very low heat, combine cocoa and butter. Stir until butter melts, then add 3/4 cup powdered sugar and dash of salt. Continue stirring. Add milk or half-and-half until the chocolate reaches a thick syrup consistency. Pour over almond crust and spread to within 1/2 in of the edge of the crust. Cool.
3. In medium bowl, whip heavy cream until stiff peaks form. Add 3/4 cup powdered sugar, vanilla and mascarpone. Whip until fully incorporated and the marscarpone lumps are gone. Spread on top of chocolate.
4. Top with fresh berries and serve immediately or cover and refrigerate overnight.

Lessons learned: This isn't the exact recipe that I made. I had to fudge some things (as usual). I was out of chocolate chips, so I pulled out the cocoa and did it the hard way. Otherwise, I would have used semi-sweet chips with a little butter and milk to create the chocolate ganache. That would have been much easier, but the result here was just as good; perhaps better. If you go this route, don't add all the sugar at once. Taste it as you go until you reach the desired sweetness. Because everything else is so sweet, this does need a little bitterness so you don't get a sugar rush.
The original recipe called for whipping cream, which is what I've stated here. I didn't have any on hand so I used a packet of Dream Whip and a 1/2 cup of whole milk. I omitted the sugar (Dream Whip has plenty in it already) and reduced the amount of vanilla. It worked like a charm! If you want a really white cream, use clear vanilla instead of the brown stuff.
I topped the dessert with thawed raspberries. Fresh would have been much better, but I liked the syrup run-off of the frozen ones.
It keeps well for a day, but probably not more than that. It shouldn't be a problem, though, because this is so good, I doubt you'll have leftovers.