Peach Confetti Salsa, and a Shake, Rattle and Roll!

     An earthquake? Seriously? C'mon now, we're on the east coast! Thankfully, there was not much damage here- some broken china and ceramic chickies- but it was kinda scary while it was happening. Earthquake veterans might be rolling their eyes about now, but I'm new to this. The last significant earthquake in Virginia was back in 1897, before my time, so I haven't had any experience with this sort of thing. I sure hope everyone else is okay!

     And this salsa? This salsa is definitely okay. It's made by my sister's recipe, with a rainbow of veggies and fruit from my brother's vegetable stand. The sweet peaches and spicy peppers blend together to make a mouthwatering combination, and make the perfect healthful dip for your chips. (This would also be wonderful on grilled chicken, or even on a hotdog!) I love a snack I can eat without feeling pangs of guilt and regret, don't you?

Peach Confetti Salsa- from my sister's recipe
2 sweet, ripe peaches, diced
1 Tablespoon lime juice
2 medium sized Roma tomatoes, diced (I used one red and one yellow)
1 jalapeno pepper, diced (very small dice)
1/4 cup sweet pepper, diced (I used a mixture of red and banana pepper.)
1 Tablespoon of sweet onion, diced (I used a little more than this.)
1 teaspoon diced basil (or cilantro if you prefer) (I used a little more of this, too)
2 teaspoons sugar (or to taste)
salt and pepper to taste (I use less salt than most people would, so I hesitate to put an amount.)
Mix all ingredients together in a non-reactive bowl. Taste for seasoning. If you like your salsa hotter, add a little more jalapeno. (This is a mildly spicy salsa the way it is written.) If you like your salsa sweeter, add more sugar. I found that the addition of the sugar brought out the flavor of the peaches more. If you have really ripe, sweet peaches you might not need as much. Let the salsa sit for at least an hour before serving, to give the flavors a chance to mingle. Store leftovers (if there are any) in the refrigerator.

This post is linked to These Chicks Cooked link party ,

Crab Cakes- a Family Recipe

    I am a crab cake snob. There, I said it. As much as I love crab cakes, I seldom order them in restaurants.  You see, I don't like a bunch of "stuff" in my crab cake that's not crab. No green peppers. No onions. No parsley. I love the taste of the crab itself, and that's what I like my crab cakes to taste like. I want them to taste like the ones my mom makes. Like the ones that my grandma made when I was a little girl visiting her and my granddaddy in the little fishing village by the "crickshore."

    My grandpa was a waterman, and blue crabs (callinectes sapidus) were plentiful in the summertime. He'd send a bushel basket of them home with us, their claws scrabbling against the wooden slats. We had to be careful because those claws would pinch! We had to cook the crabs alive- that's the part I never liked. Crabs that were blue when they went into the pot came out of the pot a gorgeous orangy-red color, and were ceremoniously placed in the middle of our newspaper-covered table to cool enough to be devoured.

    While everyone else was picking and eating crabs, my mom was usually picking out crabmeat and setting it aside to make crab cakes or deviled crab, another favorite. The following recipe for crab cakes is the one I grew up eating. I made some last week from crabs my brother shared with me, and we enjoyed them with cole slaw, sweet corn on the cob and fresh tomatoes. Summer eating doesn't get much better than that, does it?

Crabcakes
1 lb. fresh crabmeat
4 slices white bread, crusts removed
1 egg
3-4 Tablespoons  mayonnaise
2 teaspoons prepared yellow mustard
1/2 teaspoon baking soda
dash of Worcestershire sauce
pinch of sugar
cayenne pepper to taste (I use about 1/4 teaspoon)
salt to taste- Depending on how they're cooked, some crabs may need more salt than others.We don't eat much salt, so I find that the salt the crabs are cooked with is sufficient and I don't add any extra.
To prepare:
Pick through crab meat to remove any bits of shell.
Hold slices of bread under running water to wet. (Careful- they get mushy quickly!) Gently squeeze slices to remove most of the water. You don't want them dripping with water, but you also don't want to squeeze them into a hard lump.
Put moistened bread into a bowl with the egg, mayonnaise, mustard, baking soda, Worcestershire, sugar, salt and pepper. Mix thoroughly until mushy.
Add crab meat and gently mix until combined. (I like to leave my crab in bigger pieces so I mix it as little as possible.)
Form the crab mixture into cakes. (I use about 1/3 cup per cake.)
Cover the bottom of a frying pan with vegetable oil. Heat oil until hot. Place crab cakes in hot oil, reduce heat to medium and cook until golden brown, turning once.
Remove to paper towel to drain.


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"How I Spent My Summer Vacation"

Isn't that the requisite "back to school" essay? I went back to school today, and instead of dwelling of things I didn't accomplish this summer (blogging? cleaning the basement?) I'm determined to look back instead on what I have done. So here goes.

Hubby and I replaced our quiet evenings at home in the recliners (laptops included) with quiet evenings on our bikes exploring nearby neighborhoods. We've found some lovely places to ride, and go for miles and miles.

I think I finally picked enough blackberries. I wish you could have joined me! Some went into jam right away, and the rest went into the freezer for later.

My grandson (and his parents) came for a wonderful visit. We played in the sand, saw dinosaur bones and had a Happy Un-birthday party complete with strawberry cupcakes with whipped cream frosting.

I've been frequenting my brother's vegetable stand and enjoying all the bounty of the season. He grows Argent sweet corn, which is the BEST!

 

When it got too hot, we headed for the hills, hiking trails in Shenandoah National Park. We sat at an overlook at dusk, enjoying this glorious sunset.

But I haven't had my fill of these yet. There's still enough room in summer to squeeze in a few more of these and make some crab cakes from my grandma's recipe! (Coming soon, I promise!)

Heirloom Tomato Pie

 
     I have a love-hate relationship with tomatoes. I love a beautiful tomato, ripened on the vine. I love to grow it, to look at it, to hold it, even to smell it. I love all of the beautiful colors and shapes of tomatoes, especially the lovely heirlooms with fanciful names like Radiator Charlie's Mortgage Lifter, Kellogg's Breakfast, or Aunt Ruby's German Green. But that's where the love affair takes a turn.

     There are those who would take a warm, ripe tomato and take a bite out of it, the juice running down their chins. Here's where I have to make my true confession: I am not one of those. I am not a raw tomato eater. Okay, I'll tolerate them in salsa, or on a sandwich, or sometimes even in a salad, but I really do not like crave tomatoes in their natural state. Cook those tomatoes, however, and I'm there. Stewed, sauced, roasted- I love them!

     I saw  this tomato pie on the cover of the latest Food Network magazine, and I knew right away that I had to make it. Beautiful (cooked) heirloom tomatoes of all colors and sizes adorn the top of this cheesy pie baked to perfection. It's full of caramelized onions nestled in a crust crunchy with cornmeal and shredded cheese, and it's a beautiful way to savor the quintessential summer fruit. Paired with a salad, a slice of it makes a lovely dinner, and I hope you have a chance to try it while tomatoes are at their very best!

     You can find Food Network's recipe for Heirloom Tomato Pie here. I followed the recipe as it was written, except I substituted globe basil for thyme and cut back on the salt in both the crust and the filling. I also spread about a Tablespoonful of Dijon mustard over the bottom of the baked pie shell before I added the fillings. The pie shell was a bit time consuming, so if you're in a pinch for time, try a regular one. If you can't find the Manchego cheese (I had to make a trip to Wegman's for it!) I suggest using Parmesan, Asiago or Romano. If you don't have heirloom tomatoes, any beautiful vine ripened tomatoes will do. Really, how can you go wrong with baked tomatoes and melty cheese?




 

Very Berry Jam - Make Your Biscuits Smile!

     Blackberries are finally ripe for the picking in our parts, and I didn't waste time getting to my favorite little berry patch to pick some of those deep purple gems. There were a few raspberries left hanging on the canes as well- right next door to the blackberries- and they just happened to find their way into my mouth basket when I wasn't looking.  I love picking berries, especially when there are no thorns to contend with. And I love making jam. If you've never had homemade jam, you don't know what you're missing. One taste of this sweet and tart delight on your biscuit or toast will definitely spoil you- you'll never want the store bought kind again.

     I picked several quarts and headed home with berry stained fingers and my tooth set for some delicious, berry jam! Jam just makes a biscuit smile, and this jam is the easiest ever. It's really more of a method than a recipe, and you can easily adapt it to whatever (and however many) berries you have. No pectin needed- just berries, lemon juice and sugar. You can make a big batch and can it, or if you just want to make a little bit you can store it in your refrigerator for a couple of weeks- if it lasts that long!

Very Easy Very Berry Jam
Ingredients:
Berries- I used a mixture of Blackberries and Raspberries
Lemon juice- I used 1 Tablespoon for every cup of berry juice/pulp
sugar- I used 1 cup for each cup of juice/pulp.

To make the jam, I used the guidelines for making jam without pectin from the National Center for Home Food Preservation. If you're planning to can your jam, first prepare your jars.

Wash berries and place in a large saucepan. Mash berries and gently heat over low heat (do not boil) to release juice. I heated mine for about five minutes. If you don't want seeds in your jam, you can strain this mixture through a sieve or through several thicknesses of cheesecloth. I like the pulp and a few seeds in my jam so I ran mine through a Foley food mill to remove most- but not all- of the seeds. Measure the juice/pulp and put it into a large pot. (Don't try to cook more than 5-6 cups of juice/pulp in a batch.) Stir in 1 cup of sugar and 1 Tablespoon of lemon juice for each cup of juice/pulp.

Bring to a boil and boil rapidly, stirring constantly until the mixture thickens. Use one of the following methods to determine when your jam is ready.

• Boil until the mixture reaches 220F on a candy thermometer. (See this chart for altitudes other than sea level.)
• Boil until the mixture falls of the spoon in a "sheet" rather than a stream.
• Drop a spoonful of the mixture on a cold plate and put it in the freezer for a few minutes. Take it out and see whether or not it is thick enough. (The jam will thicken as it cools.) 

Remove from heat, skim off foam (if there is any) and pour jam into prepared jars. If you are canning your jam, follow instructions here. If you are not canning your jam, it will keep in your refrigerator for about two weeks.

A Butter and Sugar Hug for Monet- My Mama's Cold Oven Pound Cake

     My Mama has been making this pound cake for as long as I remember, and whenever I make it, it reminds me of home and my family and just wraps me up in a great big butter and sugar hug. I'm re-posting this recipe today for Monet, the sweet and insightful writer of anecdotes and apple cores, who needs some hugs right now. She and her family have been beset by tragedies recently, and Lizzy and Kate came up with the idea of making her a book of comfort food recipes- foods to soothe the soul. I know that food can't solve all of the problems in the world, but it sometimes makes them easier to bear. Here's a hug today Monet, from my mama and me.

My Mama's Cold Oven Pound Cake

     My Mama makes the BEST pound cake in the world. Tender crumb on the inside, with a slightly chewy crust...yummmm. Not too sweet, it's as good all by itself with a cold glass of milk as it is dressed up with strawberries and whipped cream. And toasted with a little bit of vanilla ice cream on top? There's nothing better, I'm sure. Mama's cake always has a fine crumb and lovely light texture-never heavy. And it always tastes better when she makes it- it's a buttery slice of home!

Mama's Cold Oven Pound Cake (printable recipe)

Ingredients:
1 cup butter
1/2 cup vegetable shortening
scant 3 cups sugar
3 cups cake flour
1/2 teaspoon salt
1 cup milk
4 eggs from happy hens
1 tsp. vanilla (2 if you don't use the butter and nut)
1 tsp. butter and nut flavoring (optional)

Cream together butter, shortening, and sugar.
My mama always used a hand mixer for this and her cake always turns out better than mine!
Beat in half of the cake flour, half of the milk, and the salt until combined.
Beat in eggs, one at a time. (Beat each one in until it disappears into the batter- don't over-beat.)
Beat in the rest of the cake flour, milk, and flavorings.

Pour batter into a greased and floured tube pan. Put in a cold oven and set temperature to 325 degrees. Bake for 1 hour. Increase temperature to 350 degrees and bake for 30 minutes longer or until cake is done. (cake tester comes out clean)

Rocky Road Fudge Bars

     Two weeks of school left (not that I'm counting,) and end of year preparations have left our teaching staff stressing over assessments, data collection and school improvement plans for next year. The kids, on the other hand, are already making plans for their upcoming weeks of freedom and have visions of bare feet, water parks and lazy summer days dancing in their heads. When patience gets thinner and teacher survival mode kicks in, chocolate can be a girl's best friend.

     Luckily I found these Rocky Road Bars on The Sweet Details (formerly Eating in Winnipeg) just in time to make a T.G.I.F. treat for the teacher's lounge. They turned out gooey and decadent, with walnut studded layers of chocolate, cream cheese and marshmallows. Just what the doctor ordered. Every time I passed by them I found myself cutting off just a little sliver of chocolaty deliciousness to help get me through the day.

     The chocolate chips and walnuts gave these luscious bars just the right toothsome bite, while the marshmallows and creamy fudge frosting made them gooey and delicious. I hope you try these- they're  perfect for calming frazzled nerves and putting a smile on your face. I guarantee. :)

     If you're looking for more delicious treats, check out Amanda's new blog, The Sweet Details. You'll find many more recipes there to tempt your taste buds!

Rocky Road Fudge Bars

Recipe from Pillsbury, via Amanda @ The Sweet Details

Printable recipe here

Ingredients

Base:

1/2 cup (one stick) butter or margarine

1 oz. unsweetened chocolate, chopped

1 cup all purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon vanilla

2 eggs

3/4 cup chopped nuts (I used walnuts.)

Filling:

1 (8 oz.) package cream cheese, (I used Neufchatel.) softened- Reserve 2 oz. for frosting

1/4 cup (half stick) butter or margarine, softened

1/2 cup sugar

2 Tablespoons all purpose flour

1/2 teaspoon vanilla

1 egg

1/4 cup chopped nuts (I used walnuts.)

1 (6 oz.) pkg. semi-sweet chocolate chips

2 cups miniature marshmallows

Frosting:

1/4 cup (one half stick) butter or margarine

1/4 cup milk

1 oz. unsweetened chocolate, chopped

Reserved (2 oz.) cream cheese

3 cups powdered (confectioner's) sugar, sifted

1 teaspoon vanilla

Directions:

• Heat oven to 350F. Grease and flour 13x9 inch pan. (I used non-stick foil.) In a large saucepan, melt 1 stick of butter and one oz. chocolate over very low heat, stirring until smooth. Remove from heat. Stir in one level cup flour and remaining base ingredients. Mix well and spread in prepared pan.
• In small bowl combine 6 oz. softened cream cheese, 1/4 cup softened butter, 1/2 cup sugar, 2 Tablespoons flour, 1/2 teaspoon vanilla and one egg; beat one minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture. Sprinkle evenly with chocolate chips.
• Bake at 350F for 25-35 minutes, or until toothpick inserted in center comes out clean. (I baked mine 30 minutes.) Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional two minutes.
• While marshmallow layer is baking, in large saucepan combine 1/4 cup butter, 1/4 cup milk, 1 oz. chopped unsweetened chocolate, and reserved 2 oz. cream cheese. Cook over low heat, stirring until smooth. Remove from heat; stir in confectioner's sugar and vanilla until smooth. Immediately pour hot frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate one hour or until firm. Cut into bars. Store in refrigerator.