Just Peachy

Last week in the Outer Banks was terrific.  I truly can’t remember the last time I was so relaxed.  We let each day unfold like a surprise.  We had no plan, no itinerary, and no stress!

On our way home, just before we crossed from North Carolina into Virginia, we stopped at a roadside produce stand to pick up some late-summer peaches.  And boy are they good!  Jeff and I usually overdose on PA peaches in August; but this summer we just didn’t find any great peaches near home.  Fortunately, North Carolina not only delivered on a great vacation, but on great produce as well.

As a salute to vacation, I decided to bake today; which is funny since our fridge is bare. After scanning the contents, I decided to make a crostata – a rustic Italian tart.  But I wanted to amp it up a little so I added some brandy to the last of the blackberry syrup Jeff used to make a refreshing blackberry gin drink on vacation and I added a little bit of fresh thyme from the garden.

I used the 3/4 cup of blackberry syrup that remained and added to it 6 Tbsp of brandy and 1 Tbsp of chopped fresh thyme.  I cooked it over medium low heat for 15 minutes, whisking frequently, until it reduced and became dark and thick.

While the syrup reduced, I made the dough.  This dough is a very simple recipe with just a few ingredients:

I pulsed the flour, salt, sugar, lemon zest and thyme in a food processor until just combined and then added the cold butter.  I pulsed the food processor until the butter incorporated into the flour mixture and resembled coarse crumbs.  I added the ice water a bit at a time until the dough began to hold together.

Then I turned the dough out onto a board, gathered it together, shaped it into a ball, flattened the ball into a disk, wrapped it in plastic wrap and refrigerated it for approximately 1 hour.

I rolled the cold dough into a rough 12-inch “circle” – remember this is a RUSTIC Italian tart –  and transferred it onto a parchment lined baking sheet.

I then topped the dough with the blackberry, brandy, and thyme reduction – kind of like you top a pizza crust with sauce.

I sliced two ripe, juicy peaches and arranged them on the crostata.  I folded the edges of the crostata toward the center – no need to be precise.  In my opinion, the more rustic looking, the better.

I brushed the crust with egg wash and sprinkled it with some white (I’m not quite sure why they call it white when it is really clear) sanding sugar and baked the crostata in a 400 degree oven for approximately 35 minutes.

The end result is a delightfully mouth-watering treat.

I rewarded myself with a piece of the crostata dusted lightly with powdered sugar and a steaming cup of Jeff’s yummy coffee.  I’d say my day is going to be just peachy!

No “Gradzilla” Moments

I had the pleasure of catering a party for my friends’ daugher who recently graduated from nursing school.  The experience was great from start to finish.  I realize this is a rarity, but there were no “gradzilla” moments, no last minute menu changes, no hard to find ingredients, no delays or snags of any kind.  I am still thanking God for this amazing grace!

The process started with the invitations.  The grad had a favorite color scheme and wanted something unique.  Unable to find just the right thing, I decided to make a sample invite and see if she liked it – and boy did she – so I went quickly into production mode and got them out on time!

 

 

 

 

 

 

 

 

The menu was set and I began work, with the help of a very experienced and dedicated sous chef, my mom!  I couldn’t have done it without her help – she kept the sink free of dishes and reminded me to take an occasional break!

We worked for the entire week before the party making what we could ahead of time and constantly reworking the timeline to ensure that everything went off without a hitch the day of the party.  The party was on a Saturday; so I created a daily calendar (beginning the Monday before) of all the tasks that had to be accomplished – not just making food, but ensuring we had selected the proper serving platters, purchasing flowers/herbs for the buffet, making the iced teas, ironing tablecloths (a quick rant – please, please iron the tablecloth and napkins if you are using linens – don’t set a table that looks like someone slept on it overnight!!!), etc.

The day of the party we had a few last-minute details to attend to in the morning.  We had a hearty breakfast and then went to set up.  Below are a few photos of the buffet and a list of what was on the menu  – those of you with a keen eye will notice that the menu item cards on the buffet match the invitations.  Please visit my Photo Gallery for all the beautiful photos of the event, which were taken by the grad, Brianna Wilbur.  In addition to being a new nurse, Bri is also a wonderfully talented photographer.  Please visit her blog to see more of her work.

Southern Sweet Tea & Herbal Iced Tea

 

 

 

 

 

 

 

Crudite Platter (Served with Caramelied Onion Dip)

 

 

 

 

 

 

 

Almond Joy Cupcakes

 

 

 

 

 

 

The full menu included:

  • Southern Sweet Tea & Herbal Iced Tea
  • Crudite Platter w/ Caramelized Onion Dip
  • Marinated Cheese w/ Crackers
  • Spinach Balls
  • Meatball Duo – Chicken Wing Meatballs & Spicy Sesame Meatballs
  • Sundried Tomato & Smoked Cheddar in Phyllo
  • Artichoke, Bacon & Goat Cheese Tart
  • Fruit Skewers w/ Brown Sugar Sour Cream Dip
  • Amond Joy Cupcakes & Pumpkin Cupcakes w/ Cinnamon Icing

What a pleasure it was for me to cater this party.  It allowed me to share my love of cooking and entertaining with others and to spend time – lots of time – in the kitchen with my mom. What could be better than that?