Peach Orange Marmalade- for Mom

For Mom from Ilga
Ilga’s Peach Orange Marmalade
Mom asked for one of my grandma’s recipes (I have her recipe box). I think I found it.




12 peaches
4 oranges
1 cup water
2 cups sour apples diced
Sugar

Peal and slice peaches. Cut the peel of 2 oranges into shreds. Squeeze the juice from all 4 oranges.

Cook the peaches, apples and orange shreds with the water until tender.

Add juice and measure. Use cup for cup of sugar. Cook until thick.

If my grandmother had written this for me instead of herself, she would have added some more details (like "this takes patience Terie" plus a little more). Cook until thick is a little ambiguous for me, I know what thick is for custard, but for marmalade I only know what is in the grocery store...

I had to add 8 cups of sugar to my mixture, which created a full pot that eventually boiled over. I then took the solids and put them through the food processor, then re-added them to the liquid and cooked it until it was "thick" (but not as thick as custard).

Now I need to get canning jars..

Pavlova

the perfect summer time dessert- light melt in your mouth meringue with fresh fruit and lemon (or lime or passion fruit) curd.

The Pavlova
5 egg whites
2 pinches salt
1 cup sugar
1/2 cup sugar with 1 1/2 tablespoons cornstarch mixed in
1 1/2 teaspoons lemon juice (I use a little more).

Preheat oven to 300 degrees F or 150 degrees C. Line a baking sheet with parchment paper.

Beat the egg whites with the salt until they begin to form soft peaks. Gradually add the 1 cup of sugar (about a tablespoon at a time) beat until stiff peaks are formed. Fold in the remaining sugar cornstarch mixture and the lemon juice.

Put the mixture on the parchment paper in a circle. Bake in the oven for 1 hour. Turn off the oven and let the meringue sit in the oven for another hour.

"Lemon" Curd
I prefer to use passion fruit (lilikoi or maracuya) but cannot always find it. This time I used limes as I find them a bit stronger than lemons.

5 egg yolks and one egg
1 cup sugar
1/2 cup "lemon" juice
1/4 cup butter
1 tablespoon grated lemon peel

Combine all ingredients and mix well. Slowly heat them on the stovetop until the mixture thickens. Place in bowl and cover with plastic and refridgerate.

Note: I forgot the butter when I made this over the weekend, and it still was great.
Putting it all together

1 cup heavy whipping cream
mixture of various fruits- strawberries, blueberries, raspberries, bananas, kiwi- you may want to mix in a little orange juice to keep them fresh

Whip up the cream and combine with the curd. Carefully spread the curd mixture over the top of the cooled Pavlova. Top with your fruits. Enjoy!

Garlic Ranch

From Cooking From the Heart with Sam Choy

3 cloves garlic- I use more and the fresh garlic is the best
1/2 cup minced onion (put in micro for 30 secs if friends can't eat raw onions)
1/4 cup sugar
1/4 cup red wine vinegar (I mix rice vinegar and balsamic when I don't have red wine vinegar)
1/2 cup olive oil
2 cups mayonnaise
salt and pepper to taste
2 tsp dry mustard (I use wet dijon)
1 Tbsp fresh oregano, minced
1 Tbsp fresh basil, chopped

Mix all ingredients until well mixed and chill.

Good for salad dressing or dip for vegtables.

Apologies

My hard drive was corrupt and replaced. However, when they replaced it they did not include all the "stuff" that was on the original. Thus, I have no word processing program. I am trying to post, but am much slower without my MS word.

Freezing Fruit

The International Counselor wanted to know about freezing fruit. I have not thought about it, but here it goes.

I usually buy more fruit than we can eat, as it all looks so good. For peaches and strawberries I usually freeze the excess. For raspberries, apricots, and cherries I make preserves to put on toast in the morning (or inside a quesadilla).

I clean and cut up the fruit before it is too ripe. I put the fruit in plastic bags designed for freezing- that keeps the freezer burn out. When I am ready to use the fruit, I take it out of the freezer and place the bag in a bowl or on paper towels (there will be condensation). The fruit is also good in smoothies- you can pack your little bags for smoothies too.

Luckily for me, my freezer consists of two drawers, so it is much easier to store things. For the freezer that things get thrown into, you may want a rectangular Tupperware container to keep your bags of fruit in so that they do not wander away.

Peach Cobbler

Some people are already enjoying their summer vacation. My friend, Lucy who got me started on this blog, has asked for a Peach Cobbler recipe. It is below. The peaches in summer are fantastic, so we often cut them up and freeze them so we can also enjoy peach cobblers in the winter. You can add additional fruit too, not too much at once though. No picture yet, Lucy will need to send me one!

Peach Cobbler

This is a basic recipe from my mom; I do not know where she got it. And I am doing this from memory, which should be okay; however I have been working on reports and grades.

Buttered 9 X 13 inch rectangular pan
Peaches, sliced- enough to comfortably cover a 13 X 9 inch pan 3 -5 sliced peaches deep
1-2 tablespoons lemon, lime or liqueur (I like Grande Marnier)

1 stick or half a cup or 4 ounces butter, softened but NOT mushy falling apart soft
1 cup firmly packed brown sugar- in Turkey I use white sugar and two tablespoons
molasses as we have no brown sugar
1 cup flour
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg

Preheat oven to 350 degrees F, or 180 C. Place sliced peaches in the pan, squeeze a little lemon or lime or liqueur over the peaches.

Place butter, brown sugar, flour, cinnamon and nutmeg in a food processor. Pulse until it is like crumbs. Cover the peaches with the topping, spread it evenly.

Cook in the oven until the peach juice is bubbling (about 45 minutes to an hour depending on your oven). It should make the house smell good too. Goes great with home-made vanilla ice cream!

Chocolate Glazed Hazelnut Mousse Cake

This is actually very easy to make and takes less than an hour. It is delicious and improves with good cream.

Chocolate-Glazed Hazelnut Mousse Cake
Gourmet February 2006

For shortbread base
• 2 tablespoons hazelnuts, toasted and skins rubbed off.
• 3 tablespoons sugar
• ½ cup all purpose flour (no sin stuff)
• ½ stick ( ¼ cup) unsalted butter
• 2 tablespoons unsweetened Dutch process cocoa powder (don’t know used Cadbury that I found in fridge)
• teaspoon salt

For mousse
• 1 teaspoon unflavoured gelatin
• 3 tablespoons cold water
• ½ cup chocolate hazelnut spread such as Nutella
• ½ cup mascarpone ( ¼ pound)
• 1 ½ cups chilled heavy cream
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 3 tablespoons sugar

For Ganache
• ¼ cup plus 1 tablespoon heavy cream
• 3 ½ oz fine quality bittersweet chocolate
8-inch (20 cm) spring form pan

Make shortbread base:
Put oven rack in middle position and preheat oven to F (180 C). Invert bottom of spring form pan, then lock on side of pan and line bottom with round of parchment paper.
Pulse hazelnuts and sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
Press dough evenly onto bottom of spring form pan with your fingers (what if I had said toes?). Prick all over with a fork, then bake until just dry to the touch (about 18 to 20 minutes). Transfer to rack to cool completely, about 30 minutes. Remove side of pan and slide out parchment from under shortbread, then reattach side of pan around shortbread base.

Make Mousse while shortbread cools:
Sprinkle gelatin over water in a 1 to 1 ½ quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in Nutella until combined and remove from heat.
Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar with an electric mixer on low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least three hours.

Make ganache and glaze cake:
Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
Run a warm thin knife around inside of spring form pan, then remove side (of pan). Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread allowing excess ganache to drip down sides.

Cake without glaze can be chilled up to 2 days.
Cake can be glazed 6 hours ahead and chilled uncovered.