perky! the soup is on!
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HeavyStick
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it does look good
HeavyStick
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where can the recipe be found at?
perks
sarcasduck ruffleslut
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can you post the recipe for Stick? I don't want to go digging for it, and I already cleaned out my PM box.
what kind of Hungarian wine?
I want to try the vin santo again. I just used it to cook with, I bet it would taste good with some cheese.
what kind of Hungarian wine?
I want to try the vin santo again. I just used it to cook with, I bet it would taste good with some cheese.
erosman
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The glazed peach recipe
The following are parts of PMs that perky sent me regarding my inquiry for a solution to the ripening peach problem of my pantry.
perky_baby wrote on 09-07-2002 08:23 PM:
Preheat the oven to 375 degrees. Heat a large sauté pan over medium heat and add the butter; be careful not to burn the butter. When the butter is melted and hot, add the peach halves, face down. Sauté until the peaches are golden brown. Spoon honey over the peaches and de-glaze with the Vin Santo and lemon juice. Bring the liquid to a boil, shaking the pan gently. The peach halves should remain face down.
Put the entire sauté pan into the oven and roast for 10 minutes, or until the skin on the peaches begins to wrinkle and the liquid is reduced to a syrup.
cool a bit
then dollop them with the mascarpone<like it's whipped cream>
and sprinkle with roasted pistachios.
it's a wine I believe, with a kinda burnt raisin twist to it, very fruity and early autumn tasting. a couple of tablespoons of lemon juice and about a 1/2 to 1 cup of wine, enough to deglaze the pan and make some sauce with the honey, ya know.
The following are parts of PMs that perky sent me regarding my inquiry for a solution to the ripening peach problem of my pantry.
perky_baby wrote on 09-07-2002 08:23 PM:
Preheat the oven to 375 degrees. Heat a large sauté pan over medium heat and add the butter; be careful not to burn the butter. When the butter is melted and hot, add the peach halves, face down. Sauté until the peaches are golden brown. Spoon honey over the peaches and de-glaze with the Vin Santo and lemon juice. Bring the liquid to a boil, shaking the pan gently. The peach halves should remain face down.
Put the entire sauté pan into the oven and roast for 10 minutes, or until the skin on the peaches begins to wrinkle and the liquid is reduced to a syrup.
cool a bit
then dollop them with the mascarpone<like it's whipped cream>
and sprinkle with roasted pistachios.
it's a wine I believe, with a kinda burnt raisin twist to it, very fruity and early autumn tasting. a couple of tablespoons of lemon juice and about a 1/2 to 1 cup of wine, enough to deglaze the pan and make some sauce with the honey, ya know.
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HeavyStick
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ty pb and erosman.....
Nora
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a) that recipe looks fabulous, Perky.
b) erosman, I have HUGE skillet envy now. That puppy's gotta be at least 10-inches, right? My friend sent me a 7-inch cast iron skillet that was his gramma's, and now I lust for more and bigger cast iron. *sigh* It's a sickness, I know.
c). If you still have too many peaches, blanche 'em for a minute in boiling water, then put 'em into an ice bath. When they're cool, peel them, stone them, slice them and freeze them and you'll have peaches whenever you want.
b) erosman, I have HUGE skillet envy now. That puppy's gotta be at least 10-inches, right? My friend sent me a 7-inch cast iron skillet that was his gramma's, and now I lust for more and bigger cast iron. *sigh* It's a sickness, I know.
c). If you still have too many peaches, blanche 'em for a minute in boiling water, then put 'em into an ice bath. When they're cool, peel them, stone them, slice them and freeze them and you'll have peaches whenever you want.
erosman
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The Hungarian wine was some we picked up from a little winery (see July 15 on our Hungarian travel journal...the very last image on that page). I suppose it is just a table wine over there. It is really fruity and sweet. I am not a wine expert...I just know that I liked it. We stood at a little table and sampled from several barrels, then picked the one that appealed to us the most. They put it in a 2 liter jug right then, and I brought it in my luggage. I guess you would say it is a 'no label' wine.
Someday, I will get the vin santo and try it.
thanks again, perky
Someday, I will get the vin santo and try it.
thanks again, perky
erosman
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I love cast iron. It's the only way to cook for me. I have my grandmother's as well (I used it for the crepes), but I pulled out the 12 incher for those peaches.
Thanks for the peach freezing idea, too. We just half them, then individually flash freeze them, then bag them in gallon size plastic bags. We have 6-8 bushels of peaches and nectarines in the freezer already. They make great smoothies(mango and nectarine smoothie is the best), and the kids eat them like popcicles.
Thanks for the peach freezing idea, too. We just half them, then individually flash freeze them, then bag them in gallon size plastic bags. We have 6-8 bushels of peaches and nectarines in the freezer already. They make great smoothies(mango and nectarine smoothie is the best), and the kids eat them like popcicles.
Saint Peter
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erosman said:I think sillyman, it's the guy who can best lick the skillet that gets the girls
Now I understand why my dog gets all the hot chickies.
