I wrote The Beginner’s Guide to Juice Making for Food52. Check it out!
Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.
Photography by Elizabeth Cecil
Click here to read my Back to School With Orchard Fruit (Plum, Peach, and Apple) Sodas on Eat Boutique. Below is a photo gallery of the project shot by the lovely Nyssa Photography.
We were at the farmer’s market this morning in the middle of a dense crowd of bodies when all of a sudden the sky opened up and the rain dumped down. At first Gray and I huddled under the small playground structure but then made our way, sprinting with arms full of greens and herbs and lemonade, to the shelter of the flower tent. The lovely flower girls “threw together” a small bouquet for us to take home. Now, we are inside warm and dry, sporting some serious rain/humidity hair, and wishing there was some Peach Cake left to nibble on.
I made this simple Peach Cake “Tatin” the other day when I was just really in the mood for peach cake. It is a simple but special recipe perfect for a late summer party or a “just because it’s summer” dessert.
Peach Cake “Tatin”
makes 1 cake
6 tablespoons unsalted butter, at room temperature, plus more for greasing the pan
2 peaches, peeled and cut into wedges
1 3/4 granulated sugar, divided
1/3 cup sour cream
1 lemon, zested
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
First, preheat the oven to 350 degrees F. Generously butter a 9-inch pie dish and arrange the peaches in the dish. Next, combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color. Swirl the pan but don’t stir. Pour evenly over the peach slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the peach slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a peach slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature
“How’s your summer going!?”. This is a question I ask and hear many times a day – when running into friends at the grocery store, beach, or farmer’s market. I never really know how to respond, at least not in a full and honest way. Yes, most of our summer is magical. We swim a lot, bike, kayak, fish, visit farms and farm stands. But some of it is less than magical and more ordinary. Gray started using the toilet with great success (insert mom emoji dance here), I’m teaching a four part teen cooking workshop at the library, taught a parent-child “healthy sweets” class at The Farm Institute, and working the Farm. Field. Sea. pop-up dinner series. It’s all good but makes for some busy days and nights.
The boys and I made this Peach Frozen Yogurt on Friday afternoon in anticipation of Saturday’s cooking class. We sampled it at home on top of mini-cones then, come the morning, taught the friendly farm crowd how to make it themselves. The recipe is extremely simple, creamy, and can highlight any summer fruit you like.
Peach Frozen Yogurt, slightly adapted from Little Bites
Makes 1 quart
4 peaches, peeled and roughly chopped
Juice from 1/2 a lemon
1/4 – 1/2 cup honey (depending on your sweet tooth)
2 cups whole milk plain yogurt
1 1/2 cups heavy cream
First, peel the peaches and roughly chop the fruit. Toss the peach bits and lemon juice into the bowl of a food processor. Pulse the peaches for a chunky frozen yogurt or blend fully for a peach flavored yogurt without any fruit chunks.
Next, in a mixing bowl, stir together the honey, yogurt, and cream. Pour in the peach puree and mix. Pour the yogurt base into an ice cream maker and freeze according to the manufacturer’s instructions. Eat immediately or store Peach Frozen Yogurt in an airtight container in the freezer. Let the freezer yogurt sit out at room temperature for at least 15 minutes before scooping into cones.
Today is the day – Little Bites is now available wherever good books are sold! I am about to run into town to see our work on a real live bookstore shelf and I am just too excited by the thought. To celebrate, I’m giving you another sneak peek inside the book (complete with video!), sharing a Little Bites recipe for Peach Frozen Yogurt, and outlining our upcoming events. Christine discusses her favorite seasonal snacks and shots from the book here so make sure to check that out.
The best part of today is the string of messages from friends and family across the country having just received the book on their doorsteps. It is surreal and thrilling to think of you all opening up these pages in your own kitchens.
Little Bites Events
July 15: Bunch of Grapes Bookstore on Martha’s Vineyard. Join Sarah for a talk, tasting and book signing starting at 7pm.
July 20: Cook the Vineyard, Martha’s Vineyard. Join Sarah for a cooking demo and book signing at this annual event that celebrates local and regional cookbook authors.
August 8: Stock, Providence, RI. Join Christine for a talk and book signing, 11am-1pm.
August 13: West Tisbury Library, Martha’s Vineyard. Join Sarah for a cooking demo and book signing starting at 5pm.
August 23: Tower Hill Botanic Gardens, Boylston, MA. Join Christine for a talk, tasting and book signing, 2-3pm.
Peach Frozen Yogurt
from Little Bites
Makes 1 Quart
4 large ripe peaches
1/2 cup agave nectar
Juice of 1/2 lemon
2 cups plain whole-milk yogurt
1 1/2 cups heavy whipping cream
1. Cut the peaches in half and remove the pits, then cut three of the peaches into chunks. Process the peach chunks in a food processor with the agave nectar and lemon juice until smooth. Transfer the peach mixture to a large bowl.
2. Peel and cut the remaining peach into 1/2-inch dice. Add the diced peach, yogurt, and cream to the peach puree and stir until combined. Transfer the yogurt mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
3. If you don’t have an ice cream maker, transfer the bowl (metal is best) of yogurt mixture to the freezer. After 1 hour, take out the bowl and beat the yogurt mixture using a handheld mixer until smooth, periodically scraping down the sides of the bowl with a spatula (beating prevents the formation of ice crystals). Return the bowl to the freezer and repeat the process a few more times until the yogurt has reached an ice-cream like consistency. This will take 5 hours or more, depending on your freezer.
4. Once the yogurt is done, remove it from the freezer and allow it to soften until it becomes just scoopable. Serve immediately or transfer to an airtight container and store in the freezer.
Nutritional Superstar – Yogurt: Yogurt is a great food for kids who have sensitive bellies. Live yogurt cultures help prevent constipation and diarrhea, and the culturing process makes yogurt easier to digest than milk.
Baby Friendly: Peach frozen yogurt is a perfect summer treat for little ones. Older infants can spoon-feed the frozen yogurt to themselves, while younger babies can share spoonfuls.