Something Peachy by Margo Elfstrom
The key word of the day is flexibility! I had plans to make one dessert but wound up making another. This week I made peach ice cream for another dessert and apparently the recipe was for a commercial kitchen ice cream maker, not my cute, little, red Cuisinart. The ice cream will keep but the fresh, ripe, juicy peaches that I so carefully picked out, won’t. A friend of mine brought a fruit tart to a Fourth of July party and I remember thinking that the fruit would have been amazing grilled. An idea was born. These cute, sweet little tartlets turned out full of flavor and pretty to boot. I do have to give credit to Fiona and Neil at Romantic Food Ideas because the grilled fruit recipe they posted was fabulous, leave it to me to throw a tart underneath and make it fattening.
Here’s my next concession to flexibility. Here in Colorado, we’ve been praying for rain and apparently we prayed too hard. It’s coming down in sheets and I have no where to set up my grill (for our regular readers, yes, an angel fixed my grill and now I can happily set things aflame). I’ve done it before, and I’ll probably do it again…I used the grate from my grill on top of my gas range to create yummy, grilled peaches. I know, unconventional, but convention is not really something I enjoy adhering to.
Speaking of convention, I’ve decided to take each of Tanya Steele’s: Top 10 Most Difficult Recipes to Make? and do one per week. I love a challenge but have to admit that some of these recipes do intimidate me just a little. I need some company! Anyone who wants to join is welcome and here are the guidelines: 1)Choose a recipe off of Tanya’s list and make it, add your own twist or find a recipe you like. 2)Post your results on your blog on Sunday and email me so that I can include your information and link to your post. 3)Link back to us so that we can revel in your victory! In order to prepare, I’ve decided to go zip lining next weekend, just to get my blood flowing but will be posting my first recipe right after (gulp) July 15th. Here is my promise, no one has to go zip lining in order to participate (except me, I’ve already committed).
For now, I’m going to be flexible regarding dinner. There’s a container of tangy, creamy, sinful peach ice cream calling my name. I did grill some extra peaches to go along with it, so by my calculations I’m getting calcium and a serving of fruit….matter of fact, I’m thinking that the peaches in the ice cream count…so two servings. Go forth and get creative!
Not quite enough for you? Join Mireya at My Healthy Eating Habits. Alyce at More Time at the Table, Ansh of Spice Roots, Jeanette of Jeanette’s Healthy Living, Martha at Simple-Nourished-Living, Sarah from Everything In the Kitchen Sink, Robyn from Robyn’s View, Tracy at Busy Vegetarian Mom and Casey from Bookcase Foodie and check in with us again soon!
|Grilled Peach Tartlets||
- For Pastry
- 1/4 lb of cold butter
- 1 1/2 cups flour
- 2 tbs sugar (I used coconut sugar)
- 3 egg yolks
- For Filling (Thanks to Paula Deen for making it easy)
- 8 oz package of softened cream cheese (I used reduced fat)
- 1/3 cup of sugar
- 1 tsp vanilla extract
- 2 Tbs lemon juice
- 3 ripe, juicy peaches sliced
- Preheat oven to 375 degrees.
- Rub butter and flour together with fingertips until it takes on a cornmeal like consistency. Add sugar and egg yolks and mix together until you can form a ball. Refrigerate dough ball for 30 minutes. Roll between two sheets of wax paper until desired thickness. Form dough cups in a greased, floured muffin tin and line the inside of dough cups with tin foil. Weigh down with dried beans and bake for 20 minutes or until browned. Remove beans and foil and bake for another 5 minutes.
- Blend cream cheese, sugar, vanilla extract and lemon juice until creamy.
- Line each pastry cup with filling (not too much, it’s rich).
- Grill peach slices and chop into thirds. Create whatever fun peach pattern you want and serve warm.
This recipe was also shared on http://www.foodiefriendsfriday.com