Jalapeño-Peach Poppers

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Sorry for the brief absence. I have been busy with a few house chores and tending to our new family member (I still need to tell you about her. Hint-she's small, black and furry).  

So, let's see...where did I leave you drooling? Ah yes, it was THIS Sunday Dinner.  Before I get to some weeknight dinners (I have quite a few in the queue) and Fall recipes, I need to back track and share this absolutely delicious appetizer.  

You may be familiar with that classic appetizer or dip, Jalapeño Poppers, and this my dear readers is a kicked up version of that-cream cheese with lots of sweet and savory flavors.  Speaking of sweet, peaches may scream summer to you, but let me point out that you can use frozen peaches, so this canapé can be enjoyed all year long. The original recipe called for baking the filled wontons, but c'mon. Let's face it, they are better fried.  Trust me, I tried it both ways and the fried version won hands down!  The recipe can easily be halved or doubled, so it is perfect for a small gathering or a crowd.  

*Note- How many recipes do you have that actually use all of the wonton wrappers in the package? I have zero unless I quadruple a recipe. So, what can you do with those leftover wonton wrappers? Make these Shrimp and Ginger Dumplings.

Rustic Peach Cake

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Let me start by saying that there is only one thing "rustic" about this cake and that is its appearance. I mean, shouldn't a rustic dessert be super easy?? Don't let me scare you from making this because it is incredibly delicious! For this post, I am going to use bullet points to explain part of the process. 

Here we go...

1.The original recipe calls for a 9-inch spring-form pan. Why? Go ahead an use an 8-inch cake pan.

2.The original recipe calls for two medium firm peaches. I used one large (about 8-ounces), but not overly ripe peach. And yes, I sliced my peach into 9 wedges; eight for the edges and one for the middle.

3.The peaches are macerated in a divided sugar and cinnamon mixture, but DO NOT use the juices when adding the peaches to the cake.

4.The original recipe calls for dried peaches or apricots (they are both similar in taste when dried and amplify the flavor). DO NOT use freeze dried fruit. 

5. Dried fruit is sticky to chop, so spray your knife with cooking spray and finely (and I mean finely) chop the dried fruit.  

6. I could tell you to pulse the dried fruit with the dry cake ingredients in a food processor (because it works), but also requires more dishes to clean.

7. Are you still with me?

So, how is this a "rustic" peach cake? I HAVE NO CLUE! I need to rename this recipe Very Good Peach Cake😋🍑.

If I just put peach on your brain, here are some links to some of my other peachy perfect recipes...

Caramelized Peaches with Burrata Cheese

Breakfast Grain Salad with Almonds, Blueberries and Peaches

Peach Buttermilk Sherbet

Peach Cobbler

Peach Streusel Coffee Cake

Peach and Blueberry Galette

Peach Buttermilk Sherbet

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Continuing with my love of peaches, here is a recipe I created years ago.  I call this a sherbet because, unlike a sorbet, it has dairy in it, but it is just as light as a sorbet, so little guilt is involved.  I use the best tasting peaches I can find because that is where the true peach flavor comes from.  I add buttermilk for an unexpected tang and use white and brown sugars for a deep, sweet flavor.  Fresh lemon juice and spices take this sherbet to a whole new level of frozen goodness.  Lastly, I like to add just a bit of liqueur, like peach schnapps, to keep the sherbert from freezing rock hard.  With the buttermilk and flavorings, one bite will have your taste buds playing tricks with you.  That's right.  The taste is ever so reminiscent of that all-American peach dessert, the cobbler.  Maybe I should call it Peach Cobbler Sherbet? The extra beauty of this recipe-- no oven required on a hot summer day.  Get peachy with it!

Peach Streusel Coffee Cake

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If I had to pick one summer fruit that I couldn't live without, it would have to be a peach. Growing up in the South, one could smell a peach stand miles away.  That sweet floral and fruity scent is unmistakeable.  Once at the stand, there would be bags filled to the brim with juicy, ripe peaches. And when I say juicy, I mean "bend the top half of your body and your eating arm forward-running down your arm and drip off your elbow" juicy.  Oh, what I wouldn't give to get my hands on a good juicy Southern peach!  However, there still are some perfectly suitable peaches grown here in the Midwest.   

This coffee cake is one we enjoy for a Sunday summer breakfast treat.  It is a tender cake flavored with vanilla and lemon zest.  The peaches rest atop the batter and a cinnamon streusel is sprinkled on top.  Baked until brown with some peach juices bubbling-- this is one sweet slice of summer.

*One note-- make sure you use ripe, but still firm peaches.  Keep those extra juicy ones for eating all by themselves.  Otherwise there will be too much moisture and the batter will not bake properly.  

Sunday Dinner

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Homemade Refrigerator Pickles and Aged Cheddar

Crackers

Grilled Pork Chops with a Blackberry Wine Barbecue Sauce

 Creamed Corn

Haricots Verts with Garlic and Arugula

Peach and Blueberry Galette

This Sunday is one of the rare times that we aren't together as a whole family because my two older children are still away at camp.  Part of me wanted to get take-out and forget about Sunday dinner and part of me wanted to have the whole neighborhood over to fill the void.  However, I knew my children were looking forward to hearing about what I was making via snail mail (the only way I have contact with them), and that warms my heart.  Besides, one day they will be gone, whether it is college or the real world calling, and the show must go on.  So, it is time to buck up and fire up the grill for a simple, but still delicious, Sunday dinner.

Since my youngest is still pulling on my apron strings this Sunday, I thought I would make one of my desserts just for her.  She adores peaches and blueberries (if they are cooked), so this galette was in order.  It is rather rustic looking, but the taste is anything but.  Sweet, juicy peaches and plump, fresh blueberries piled on a round of flaky pastry is a simple way to get dessert on the table.  No crimping perfect pie pleats or weaving lattice tops.  The crust has a higher flour to butter ratio to give good structure and to help prevent the dough from breaking and the fruit juices leaking during cooking.  I also add a bit of cornstarch to the dough and filling to combat the same issue.  I add a pinch of cinnamon and a bit of lemon juice to brighten the flavors of the peaches and berries.  It is baked until brown and bubbling.  Served warm or at room temperature with a scoop of vanilla ice cream makes it extra good.  So good that now I am looking forward to another Sunday dinner!  (But, I still miss my kiddos.)