Wednesday, July 27, 2011

Homemade Peach Syrup with Fresh Peaches

My cousin Sue’s recipe for peach syrup, thick and caramel-y, sweet with peach juice and fresh peaches. Perfect for drizzling over pancakes on a Sunday morning or over ice cream any night of the week.

Homemade Peach Syrup with Fresh Peaches

What would turn your kitchen into your dream kitchen? A total remodel? New appliances? New cupboards and counters?

Awhile back, I wrote a piece about dream kitchens for BlogHer. All the fancy new kitchens had built-in ‘recycling centers’ – a designated spot to sort paper, glass, metal, etc.

My dream kitchen needs just one thing: a ripening counter. This time of year, this keep-nothing-on-the-counter cook becomes overwhelmed by the need to let tomatoes, peaches and other fruits ripen on the counter in paper bags and for a place to store other fresh produce at room temperature for a day or two.

Turns out, restaurants could use a ripening counter too. Last year, two peach desserts were oh-so-disappointing because the peaches were not even close to ripe. Peaches shouldn’t crunch, people!

ALANNA's TIPS If you happen to have fresh peach juice, by all means, use it instead of peach nectar. When my cousin Sue shared this recipe last year, she had collected peach juice in a bowl while prepping juicy peaches for canning. Sue canned her peach syrup, chopping fresh peaches into spanky-clean jars, covering with hot syrup, then processing for 10 minutes in a hot water bath. She also used Wilton’s clear butter flavoring instead of real butter, that strikes me as a smart move for canning. When the syrup cooks, it expands 3x or 4x so do use a large saucepan. My Dutch oven isn’t too large. You don’t want this sugary stuff to boil over: yes, that’s the voice of experience.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

HOMEMADE PEACH SYRUP RECIPE

Hands-on time: 30 minutes
Time to table: 30 minutes
Makes 2 cups syrup
  • 2 or more ripe peaches, optional but wonderful
    SYRUP
  • 1 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 cup peach nectar (see TIPS)
  • 1/4 teaspoon table salt
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter (see TIPS)

PEACHES While the syrup cooks, blanch and peel the peaches. (To ‘blanch’ the peaches, drop them into boiling water for a minute. Remove with a slotted spoon and let cool until cool enough to handle, then use a small knife to gently peel off the peach skins.)

SYRUP In a large saucepan (see TIPS), combine the brown sugar, corn syrup, peach nectar and salt. Bring to a fast boil and let cook, stirring occasionally, until it thickens, about 10 minutes. Remove from the heat, stir in the vanilla (it will sizzle) and butter until the butter melts. Let cool a bit.

COMBINE Slice the peaches into the warm syrup, then let cool. Can be made ahead and rewarmed if you like. Can be frozen.

SERVE & SAVOR Serve over pancakes or ice cream or straight out of the jar by the spoonful.

NUTRITION ESTIMATE (How many calories in Peach Syrup? How many Weight Watchers points in Peach Syrup?) Per ¼ cup: 211 Calories; 1g Tot Fat; 1g Sat Fat; 3mg Cholesterol; 105mg Sodium; 52g Carb; 1g Fiber; 40g Sugar; 1g Protein; Weight Watchers Old Points 4, PointsPlus 6

FOR COMPARISON (How many calories in Maple Syrup? How many Weight Watchers points in Maple Syrup?) Per ¼ cup: 210 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 54g Carb; 0g Fiber; 48g Sugar; 0g Protein; Weight Watchers Old Points 4, PointsPlus 6
Thanks to my cousin Sue Frolander for sharing this great recipe!

If you're on the hunt for a good pancake recipe, I'm happy to recommend my sister's Lifetime Pancakes and My Mom's Pancake Recipe.


This Week, Years Past

Asian Chicken Salad Peacherry Blues Fruity Gazpacho Herbed Ricotta with Roasted Cherry Tomatoes Homemade Ricotta Easy Radish Spread Pita Crisps Homemade Frozen Yogurt with Homemade Blackberry Sauce Carrot & Zucchini Bread

This Week, Elsewhere

My Column in the St. Louis Post-Dispatch
Boogaloo Paella from Boogaloo

A Veggie Venture
How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn Milk


Grab a Peach or Two or Three While You Can!

(hover for a description, click a photo for a recipe)
First-Prize Peach Pie with Lattice Crust Peach & Cantaloupe Soup Peach Un-cobbler
~ more peach recipes ~

More Easy Summer Breakfast Recipes

(hover for a description, click a photo for a recipe)
Baked Bacon Homemade Egg McMuffin Cooked in the Microwave Magical Breakfast Cream

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2011 Kitchen Parade



Wednesday, July 20, 2011

Stayin' Cool: Cantaloupe-Tomato Gazpacho

A slightly fruity gazpacho, sweetened naturally with a ripe melon, but still a 'vegetable' gazpacho. Just fifteen minutes to the table! Let's beat this heat! (Says Alanna, who's so looking forward to today's forecast of 95F in a place without air conditioning! Yikes.)

Cantaloupe-Tomato Gazpacho
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
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Call me surprised about the happy marriage of cantaloupe and tomatoes in this easy, adaptable recipe for gazpacho. Three reasons:

COLOR A cantaloupe-only gazpacho looks pale and watery. Combined, cantaloupe and tomato reveal a color akin to our ‘idea’ of the lovely melon-orange of summer-ripe cantaloupe.

SWEET & SAVORY The cantaloupe adds a fruity sweetness even while the tomato keeps the gazpacho decidedly savory. Together, the two fruits – yes, a tomato is a fruit – yield something that’s both sweet and savory.

CALORIES Tomatoes have many fewer calories than cantaloupe.

ALANNA’s TIPS Gazpacho is a ‘concept’ recipe so feel to add and subtract or substitute ingredients as you see fit. To retain the pretty color, try to keep the ingredient color in the warm red, orange and yellow colors. My Kitchen in Spain by Janet Mendel is my go-to cookbook for authentic contemporary Spanish recipes. It has an entire chapter – a chapter! – on making gazpacho. It’s converted me to the idea that “gazpacho isn’t gazpacho” without a small measure of olive oil. I agree: olive oil adds a welcome mouthfeel and prevents the gazpacho from turning into a watery mess. Dip a slice of dry bread into gazpacho: heaven!
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite cantaloupe recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

SUMMER EASY:
CANTALOUPE-TOMATO GAZPACHO

Hands-on time: 15 minutes
Time to table: 15 minutes or 12 hours
Makes 8 cups
    LIQUIDS
  • 1 cup tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons good olive oil, optional (see TIPS)
  • Zest & juice of a lime
  • 1 teaspoon sugar
  • 2 tablespoons fresh parsley
    FRUITS & VEGETABLES
  • 1 very ripe cantaloupe, peeled, seeded and chopped
  • 1 large very ripe tomato, chopped
  • 1 large cucumber, peeled, seeded and chopped
  • 2 ribs celery, chopped
  • 1 orange bell pepper, chopped
  • 1/2 a red onion, chopped
  • To taste, Tabasco, optional

LIQUIDS In a blender, whiz the Liquids, transfer about half to a glass.

FRUIT & VEGETABLES Add half the Fruits & Vegetables and process to the desired texture, then transfer to a large bowl. Processing the remaining Liquids and Fruits & Vegetables.

SERVING TIPS Serve immediately for a “fruity” gazpacho, let rest for a few hours for a more “vegetably” gazpacho. Serve cold as a first course, a soup or even a light dessert. If you like, stir in a spoonful of cream, Greek yogurt or sour cream. Savor!

NUTRITION ESTIMATE Per Cup: 92 Calories; 4g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 30mg Sodium; 14g Carb; 2g Fiber; 11g Sugar; 2g Protein; Weight Watchers Old Points 2, PointsPlus 3
Adapted from my 2006 recipe for the all-tomato Tomato Gazpacho on A Veggie Venture.

This Week, Years Past

Tomato Soup Vegetable Salad Berry Baby Backs Two Quick Refrigerator Pickles Beef Tacos with Avocado, Cucumber, Mango Salsa Blueberry Salsa Easy-Easy Marinated Flank Steak Cold-Brewed Coffee

This Week, Elsewhere

St. Louis Post-Dispatch
Zodiac Three-Bean Salad from the Zodiac at Neiman Marcus

A Veggie Venture
Easy-Easy Roasted Zucchini


More Gazpacho Recipes

~ Fruity Gazpacho ~
(and the story how gazpacho turned me into a seasonal eater!)
Kitchen Parade

~ Tomato Gazpacho ~
~ Tomato Cherry Gazpacho ~
A Veggie Venture

More Cold Soup Recipes

(hover for a description, click a photo for a recipe)
Fruity Gazpacho Sweet-Corn Soup with Shrimp Vichyssoise
~ more cold soup recipes ~
Kitchen Parade

Cool-as-a-Cucumber Avocado Soup
Raw Corn Chowder
Summer Borscht
~ more cold soup recipes ~
A Veggie Venture

Seven Soups Served Hot or Cold
from my friend Lydia at "Soup Chick"

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2011 Kitchen Parade