French Inspired Peach Melba     serves six

 

Wash and cut into wedges 6 peaches. Place the peach slices in a medium bowl and toss with ½ cup dark brown sugar.
one pint raspberries in a blender with 1/3 cup Cognac. Pour the raspberry puree over the peaches and refrigerate for several hours or overnight in a covered bowl. To serve, remove the peach segments to individual frozen glasses…place a scoop of vanilla ice cream on top of the peaches and spoon raspberry sauce over the top…garnish with a big dollop of sweetened whipped cream. Serve at once!Blend

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The Farmhouse Gourmet Lemon “CurdWhip”Fresh Berry Trifle

First, make “CurdWhip”…one jar of Widgeonwood Lemon Curd and 3 cups Cool whip or whipped cream (for this recipe I would use whipped cream sweetened with sugar and flavored with vanilla and almond extract). Keep cold. You will need one pint fresh raspberries, rinsed/drained. You will need one-pint blueberries, rinsed/drained. You will need 2 cups sliced strawberries, placed in a bowl and tossed with 1/3 cup brown sugar. You will need a 16-ouncestore bought pound cake. Cut the pound cake into ½ inch slices and spread each slice with jam…Widgeonwood Jam, of course! Any flavor you like…blueberry, peach, raspberry, strawberry. Set aside. In a trifle bowl…start with a layer of cake, a few dollops of “CurdWhip” and sprinkle on some blueberries, then more cake layer and “CurdWhip” and a layer of strawberries and then more cake and “CurdWhip” and a layer of raspberries…Just layer it all in ending with fruit on top! If this is for an adult party…drizzle each pound cake layer with some Limoncello or Cognac? Chill very well before serving. Serves six.

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Heirloom Peach Pie (the recipe not the peaches)      serves 6-8

 

The original recipe called for a true pie crust made from butter and lard. Most of us have no time for that, so a 9-inch frozen pie shell will work perfectly for this recipe. Partially bake the pie crust until almost done at 350F, not browned. Cool. Turn the oven down to 325F. Slice 4-6 peaches into the pie shell. Do not peel…just nice size slices to fill the bottom of the crust. Sprinkle with ½ cup chopped pecans on top of the peaches. In a bowl, mix 1 cup sugar with 2 egg yolks, ¾ cup whipping cream, pinch of salt and 2 tablespoons cornstarch mixed with one tablespoon of water. Mix well and pour over the peaches. Bake for 40-45 minutes. The edges will bubble and the center will be very slightly jiggly. Let the pie cool maybe 30 minutes. Serve warm! A totally awesome pie!!

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Creamy Blueberry Squares      9 servings

Crush 30 vanilla wafers (one cup)…add to the crushed wafers 2 tablespoons melted butter and mix. Preheat oven to 350F. Press the crushed wafers into a buttered 8-inch square pan. Bake 8-10 minutes or until lightly browned. Cool. In a saucepan…combine ¾ cup sugar with ¼ cup cornstarch and 1 ½ cup blueberries…slowly add 1½ cups water…Cook over medium high heat stirring constantly until thickened. Add 3 tablespoons lemon juice and 1 ½ cup more blueberries…Mix well and cool completely! In a bowl, whip 1 cup whipping cream with 1/3 cup powdered sugar until fluffy…fold in 1 ½ cup mini marshmallows. Spread over the cooled crust. Top the whipped cream with the blueberries…Cover and chill at least an hour before serving!

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Rhubarb Crumb Bars makes 16 bars

Preheat oven to 350F. Butter an 8x8 inch baking pan…then line with parchment paper leaving a2 inch overhang on both sides. Butter and flour the paper and tap out excess flour. Make the streusel topping…Cut 6 tablespoons butter into one cup all-purpose flour, ½ cup dark brown sugar and one teaspoon salt. For the cake…Cut ½ pound rhubarb into ½ inch pieces and place in a small bowl…mix in one tablespoon dark brown sugar and ¼ cup all-purpose flour. In a beat one stick softened butter with one cup powdered sugar, 2 eggs and one teaspoon vanilla until fluffy. On low speed add one cup flour, ¼ teaspoon salt and ½ teaspoon baking powder until well mixed. Spread batter evenly in bottom of pan. Scatter the rhubarb mixture over the batter and then sprinkle on the streusel evenly. Bake for about 45 minutes until golden. Cool completely. Use the paper to lift out the cake and then cut into squares.

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Strawberry Rhubarb Crunch      serves six

Preheat oven to 375F. In a large bowl combine…3 cups each sliced strawberries and rhubarb, one cup white sugar, 4 tablespoons flour, 1 teaspoon sea salt…mix well. Place in a buttered 9x13 baking dish. In another bowl…mix together with a pastry blender until crumbly…1 ½ cups all-purpose flour, one cup brown sugar, one cup butter cut into small pieces and one cup rolled oats. Sprinkle the crumbs evenly over the top of the strawberry/rhubarb mixture. Bake for about 45 minutes until crisp and browned. Serve warm Cognac flavored whipped cream or crème fraiche sweetened with brown sugar.quares! Simply farmhouse gourmet! This recipe adapted from one by Martha Stewart.

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