Fruity, flaky peachy pie,
Best to eat in sunny July.

Add a little berry blue,
Grab a knife and slice it through.

Top it with some icy cream,
So happy that it’s not a dream.

This pie is simple to make. I’m sure the purists out there are having a fit but time is a commodity that’s hard to come by around here. If I can find a quality ingredient that’s ready-made, I’m all for it, guilt-free. That’s how I feel about this dough. It can be found in any grocery store’s refrigerated section.

Peach & Blueberry Pie

10 ripe peaches

1 1/4 cups baker’s sugar (fine) + 1 T

2 T cornstarch

1 cup blueberries

2 T butter

1 T sugar

1 egg white, lightly beaten

Preheat oven to 450 degrees.  After the peaches are peeled and sliced, add them to a pot with 1 1/4 cups sugar. Add more or less sugar depending on the sweetness of the fruit.  Cook on low for 5 minutes and add cornstarch.  After the fruit has been slightly softened and the juice has thickened a bit, take the pot off the heat.  Add the blueberries and gently stir.

Use 1 T of butter to grease the pie plate. Lay the roll of dough over the plate and smooth the bottom and up the sides so there are no air pockets. With your fingers, gently pinch or crimp the dough around the edges of the pie plate.  Using the tines of a fork, lightly poke holes all around the bottom and sides.

To ensure that the fruit filling is not too juicy, layer the fruit on top of the dough with a slotted spoon.  If more juice is necessary after all the fruit has been added, then feel free to pour a bit on top.   Place the last tablespoon of butter on top of the fruit in small pats.

Unwrap your second roll of dough and lay out on a clean surface. With a small pairing knife or pizza cutter, cut the dough in 9-10 strips. Use the following link as a helpful guide to lattice the dough.  Once in place, crimp the dough around the pie plate and brush the strips with egg wash.  Finally, sprinkle the dough with 1 tablespoon of sugar.

Place a pan on the bottom rack of the oven.  The pie should go on the rack directly above to catch any drippings. Bake for 14 minutes at 450 degrees and then lower the heat to 375 degrees for the remaining 40-45 minutes or until the crust is golden brown.  Let cool before serving.  Serves 10.

I’ll take advantage of the days,
The sun provides it’s warmest rays,

To buy the fruit the farmer’s sellin’,
My favorite one, the Watermelon!

I know these flavors I repeat,
They’re just so good they can’t be beat.

Tangy, salty, super sweet,
They really are the best to eat.

Balsamic, cotija, honey gold,
Try them , try them, you’ll be sold!

Watermelon, Cotija Cheese, Sweet Balsamic & Honey

I’m obviously on a watermelon kick these days, but I always am this time of year. This is, by far, the most delicious way to prepare it, especially for guests.  Don’t forget to add a touch of olive oil to the pan as the cheese gets sticky.  Grilled or pan fried Halloumi is also a good substitute, just a little sweeter than the salty Cotija.  If anyone tries this, please let me know if you like it.

Watermelon sliced to serve
1 pkg Cotija cheese
Honey
Sweet Balsamic Vinegar
Olive Oil

Slice the cheese about 1/4″ thick. Place in an oiled pan on medium low heat until the cheese takes on color and begins to melt. Take it out and place it on top of the water melon. Drizzle equal parts honey and sweet balsamic on top of the cheese, about 1 tsp. of each. Garnish with fresh mint and serve immediately. 1 package of cheese will serve 6-8.

A summer treat that’s cold and sweet.

Some will like it, some will not
But do, at least,  just give it a shot.

Lemony, salty, nutty too,
And really, really good to chew.

For those who are adventurous, this combination of flavors is really delicious!  The sweet watermelon goes perfectly with the salty and tangy flavor of za’atar. You can find za’atar at any mediterranean market or you can always make your own.

Za’atar Recipe

1/4 cup sumac

2 tablespoons thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

1 teaspoon coarse salt

In a pan, lightly roast sesame seeds until they are light brown. To a mortar, add all spices including sesame seeds and salt and grind them down with a pestle. The consistency should be slightly grainy, not powdery.  Sprinkle on the watermelon and serve.

Steamed Chocolate English Pudding

The concept seemed so strange to me,
Steam a cake? An oddity!

My first attempt, a total disaster (see previous post),
Back to the kitchen to try and master.

I could not swallow kidney and meat,
So I went with a chocolatey, berry sweet.

Measurements not too defined,
With pause the cocoa is combined.

Doubt about consistency,
Can’t handle another deficiency.

Ramekins are readied with butter,
“Please, please rise,” I pleadingly utter.

Cover tight with foil and string,
Just enough room for the sponge to spring.

Into the pot, steaming hot.
Cook for an hour, clean up the flour.

The time has come to check my cake,
Steeling myself for a chocolatey wake.

I slowly pull the foil back,
Praying I’m no kitchen hack.

Before my very thankful eyes,
A chocolate mountain indeed did rise!

Chambord Liqueur

Berries drunk on sweet Chambord,
Ganache and cream on top I pour.

A bite begets a satisfied sigh,
It tastes so good I can’t deny.

Maybe pudding’s Bill Cosby,
Would don an accent just for me.

Thanks so much to Esther from The Lilac Kitchen for hosting this month’s Daring Baker’s Challenge. I would never have steamed a sponge cake if it weren’t for this challenge. Like I said, my first attempt was a disaster, but it was a delicious disaster – See Fabulous Foibles. I am so happy that I tried again. The cake was dense but very moist. I strayed from Esther’s original sweet dough recipe after studiously researching Traditional English Puddings. This recipe is taken from about four others I saw.

Traditional Chocolate English Pudding

1 cup butter

2 eggs

1 cup sugar

1 1/3 cups self-rising flour

1/2 cup cocoa powder

1 cup semi-sweet chocolate chips

1 tsp. vanilla

1/3 cup milk

4 oz. semi-sweet chocolate – chopped finely

4 oz/ heavy cream

1 T. Karo’s light syrup

1 cup heavy cream

2 T. powdered sugar

Strawberries, sliced

Butter 4 large ramekins (should be taller rather than wider.) Set them aside.  Fill a pot or double-boiler with water and bring to a boil. Make sure that the water level is no further than half-way up the ramekins.

Combine the flour and the cocoa powder in a separate bowl.  In a mixer, cream the butter until it is light and fluffy.  Add the sugar and mix for another two minutes.  Add the eggs, one at a time.  Mix in the vanilla.  Add the dry ingredients alternately with the milk.  Gently fold in the chocolate chips.

Fill the ramekins 3/4 of the way up and smooth the batter.  Cover them with foil leaving enough room for the cake to rise. Ensure that no steam escapes by tying a string or putting a rubber-band around the top of the foil.  Place them in the pot to steam for 90 minutes.

Take the foil covering off and turn over in a dish.

For the ganache, bring the 4 oz. of heavy cream to a gentle steam.  Pour it onto the chopped semi-sweet chocolate and stir until melted.  Add the Karo’s syrup for gloss.  Drizzle the ganache over the cake.  Whip the heavy cream with the powdered sugar and 1 tsp. of vanilla.  Top the cake with whipped cream and sliced strawberries.  Drizzle the cake and berries with Chambord.

Banana Coco-Berry Cake

I ache, I ache to bake a cake.  There’s not much else I wish to make.

I do not want a chocolate shake.  I really want to want to eat some cake.

Eggs, flour, sugar and spice.  A piece of love in every slice.

Coffee break, piece of cake.  Sleep at night, wake and bake.

Frostings are the dreamy glue. Cream cheese, butter, whipped cream too.

Past the bakery I will brake, but only for a slice of cake.

Pound cake, bundt cake, upside down. Eat them, eat them all over town.

One piece, two piece, three piece, four. Oh no!  My jeans just tore.

Seven years of higher education and I reduce myself to this!  Well, it all started with Dr. Suess so I guess I have come full circle – not sure that’s such a good thing.  About the cake! I love this summer cake because the whipped cream frosting keeps it cool and it is never too sweet.  It is simple to bake and, with just a few accoutrements, always makes a favorable impression on your guests.

Although this recipe is made from scratch, if you are running short on time, follow the directions on a ready-made white cake mix and just add the coconut milk, vanilla and coconut flakes.

Cake Recipe

3 cups all purpose flour

2 cups baker’s sugar (ultrafine)

2 sticks butter (room temperature)

4 eggs

1 cup coconut milk

1/2 cup sweetened coconut flakes

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Preheat your oven to 350 degrees.  Grease 3 9″ round cake pans and set them aside.

In a mixer, whip the butter until it is fluffy.  Add the sugar and mix for 5 minutes on medium high.  Scrape down the sides of the bowl and beat in the eggs, one at a time until the mixture is creamy.  Add the vanilla and mix well.

In a separate bowl, combine the flour, baking powder, baking soda and salt. Alternating, add the flour mixture and coconut milk to the wet ingredients in the mixing bowl.

Pour evenly into the baking pans making sure to get rid of any air bubbles and to even out the tops. You can do this by holding the pans a few inches above your counter top and then letting them drop.  Set the pans in the middle of your oven and bake for 30-35 minutes or until tops are light brown.  Take the pans out of the oven and let them sit for five minutes before inverting them onto a cooling rack.

Frosting

3 cups heavy cream

3/4 cup of powdered sugar

1/2 teaspoon pure vanilla extract

In a mixer, add heavy cream, powdered sugar and vanilla and whip on high until the mixture is thick and creamy.  Set aside in refrigerator.

Filling

2 Bananas (sliced thin)

3 cups strawberries (sliced thin)

1/2 cup toasted coconut flakes

1 bunch of mint for garnish (washed and dried)

Toast the coconut.  Place the first cake layer on your cake dish.  Frost with the whipped cream mixture.  Gently place a layer of

Layered Bananas and Strawberries

strawberries, and then a layer of bananas on top of the whipped cream.  Place the second layer of cake on top of the fruit.  Frost the layer and proceed with layering the fruit. Put the final layer of cake on top of the fruit and frost the entire cake.  Finally, sprinkle the top of the cake with the toasted coconut flakes.  Garnish the bottom of the cake and cake dish with strawberries, fresh mint leaves and toasted coconut flakes.

Slice It Up!