23 days to the first annual Carolina Tomato fest. This event is not to delete the ever growing Tomatopalooza but for those not able to attend and for the South Carolina folks who wanted something closer to home and the others who just want a double fix of tomatoes. The event will be at the Little Mountain reunion park on the 22 of July at 4:00pm till 6:00pm. Little Mountain is located 1 mile off I-26 at exit 85. Take a right after exiting off either east or west and go to the stop sign. Take a right and go past the exxon station ( 100yds) and take the first left and the park is one block down on the right. We will be under the covered pavilion. Bring your tomatoes Salsa, recipes, seeds etc. I will provide everything else including Some heirloom melons if they hold out. I picked the first watermelons and cantelope yesterday. So I can accurately estimate please send me an e-mail if planning on coming or for more information. Rodger

Paula, I was out harvesting okra tonight and thinking that it would be OK with me if everything dies because I am so hot and tired. I know, though, that I really, really, really don't actually want for the sweet potatoes, peppers and okra to die. It'd be alright with me if I could push a 'hold' button and have everything freeze in place for a couple of weeks until the weather cools. I'm going to try to get outside early tomorrow to pick peppers and green beans before it gets too hot. Carol, Do they look like anything you grew last year or the year before? Megan, I'm doing a lot of experiementing with the amount of hot vs. sweet peppers in Annie's Salsa trying to crank up the heat enough for the firefighters at DS's fire station without making it so hot it actually starts a fire. Tomorrow I may try a batch with a combination of jalapenos, habaneros and serranos or bird peppers. So far I haven't made a batch that's too hot for me, which means that what I've made isn't nearly hot enough for them. Did you sneak a taste of the Peach Twist before you bottled all of it? I've been trying to imagine the blend of peach/tomato flavors and I just can't imagine how they taste together. I probably wouldn't have thought about cutting the pepper either, for what it is worth. Those are often the kinds of things you think of "afterwards" every single time. Dawn

Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jul 26, 10 at 17:25 Doucanoe has a craving for peaches, so she picked them for our next cookalong topic. Great choice Linda, I have some sitting in a fruit bowl, begging for me to use them right now. Please post your favorite peach recipes, don't forget ice cream, jams, butters, salsas along with the desserts and breads.... T+T please. We can play with this for a couple of weeks.... Thanks! Nancy Here is a link that might be useful: Cookalong #31 ----Strawberries Follow-Up Postings: o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jul 26, 10 at 17:59 OMG OMG OMG!!!!! I am so excited! Please be sure to include any canning or preserving recipes too...... I have yet to try any of them, but the 10 lbs of peaches are sitting on my counter waiting to soften so I can do something FAB with them. In the meantime, here is my contribution Georgia Peach Pound Cake 3c flour 1/4 tsp baking soda 1/2tsp salt 1c butter, softened 3c sugar 6 eggs (at room temperature) 1tsp vanilla 1/2tsp almond extract 1/2c sour cream 2c chopped, peeled peaches Preheat oven to 350F. Grease and flour 10 inch tube pan Mix flour, soda, and salt in small bowl. In mixer bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla and almond extract. Add dry ingredients and mix well. Fold in sour cream and peaches Pour into prepared pan, bake 75-85 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then invert onto wire rack and cool completely. Icing: 8oz cream cheese 1/4c butter, softened 1T milk 1/2tsp almond extract 1lb confectioners sugar, sifted In mixer bowl, cream cheese and butter until light and fluffy. Add milk and almond extract, mix well. Add sugar gradually, beating until smooth. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jul 26, 10 at 18:59 Alexa, I had just typed this out from my aunt's index card to add to your post and saw the cookalong thread. I'm guessing it's from WWII when sugar was rationed. I use the lower amount of honey because the tomatoes were overall more acidic then. VICTORY RELISH 22 large ripe tomatoes (8 to 10 lbs.) 7 large onions 5 pears 10 peaches 2 sweet green peppers 1 cup whole pickling spices 3 cups cider vinegar 2 1/4 to 2 3/4 cups honey Peel and coarsely chop the tomatoes and onions. Set them aside. Peel and core the pears, and peel and pit the peaches. Seed the peppers. Coarsely chop the pears, peaches and peppers in a food processor or meat grinder. Tie the pickling spices loosely in a piece of cheesecloth. Place all the ingredients in a stainless steel or enameled pan, and bring them to a boil. Lower the heat and simmer, stirring occasionally, for 2 hours, or until the mixture is thick. Remove the pickling spices. Place the hot relish in hot, sterilized jars and seal. Cool, then store in the refrigerator for up to 2 months. To can, pour into hot, sterilized pint canning jars, leaving a 1/2 inch headspace. Process for 15 minutes in a boiling water bath. Store in a cool, dark place up to one year. You can freeze this relish for up to one year. Makes 10 to 13 pints, depending upon the size of the tomatoes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jul 26, 10 at 19:29 MMM, Alexa, I love that pound cake recipe. I make it as often as I can! This one is good, it came from the cardboard insert on a cake pan I bought a few years back. Peach Melba Crumble 2 c all purpose flour 1 cup sugar 1 tsp salt 10 T butter, chilled and cut into cubes 1 tsp baking powder 1/2 tsp baking soda 3/4 c buttermilk 1 egg 1 tsp vanilla 5 c sliced peaches (if using frozen, thaw first) 1 c fresh raspberries 1/2 c firmly packed brown sugar Preheat oven to 350F. Lightly spray 9x13 baking pan with oooking spray. Combine flour, sugar, salt & butter in work bowl of food processor. Process until mixture resembles corn meal. Reserve 1 cup of this mixture for topping. Combine remaining flour mixture with baking powder, soda, buttermilk, egg and vanilla to form a smooth batter. Do not overmix. Spread batter into prepared pan, top with fruit. Add brown sugar to reserved flour mixture and mix well. Sprinkle over fruit. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Coll or serve warm. 12 servings **any sliced fruit (apples, pears, plums etc.) may be substituted for the peach slices. Here is one Ruthanna posted several years ago that I have been meaning to try. I think I'll finally make these for the cookalong! GRILLED STUFFED PEACHES serves 4 4 large peaches 2 Tbs. fresh lemon juice 1/ 3 cup quick-cooking oats 2 Tbs. firmly packed light brown sugar 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/ 2 tsp. cinnamon In a large pot of boiling water, cook the whole peaches for 30 seconds. Rinse them under cold water and carefully peel the skins. Halve and pit the peaches and cut a very thin slice from the back of each so it will lie flat. In a bowl, toss the peach halves with the lemon juice. Preheat the grill to medium heat. Combine the remaining ingredients and divide evenly, filling the centers of the peach halves. Place the filled peaches on the grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Place the peach halves on 4 plates and serve hot or warm. (161 calories per serving) Ruthanna-GW And another I am going to try very soon. Spiked Peach Limeade Granita If you prefer to serve this as a beverage, skip the freezing and scraping steps. 4 cups water 3 cups peach slices (about 3 medium) 1 1/3 cups sugar 6 mint leaves 1 1/3 cups fresh lime juice 3/4 cup rum Peach slices (optional) Fresh mint sprigs (optional) 1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes. Cool, and discard mint. 2. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a 13 x 9"inch baking dish. Combine remaining peach mixture, juice, and rum in blender; process until smooth. Add to baking dish. 3. Freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately. Garnish with peach slices and mint sprigs, if desired. Note: Nutritional analysis is less than 1% from fat. Yield: 8 servings (serving size: about 1 cup) CALORIES 202 (1% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 40.3g; SODIUM 5mg; PROTEIN 0.5g; FIBER 0.7g Cooking Light, JULY 2008 And then, of course there are the peach preserves recipes everyone posted on Alexa's thread that I have to get to also! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bulldinkie (My Page) on Mon, Jul 26, 10 at 22:19 i Make peach dumplings mmmI roll out dough,cut in 1/4. i make my own but pie dough.I peel,slice peaches,place a good ammont 1/2 c.on the dough,I put 1t,br sugar,1t sugar,cinnomon,a couple pieces of chopped butter.Pull up the dough over peaches.place on sprayed dish,after get them all made bake about 350 for about 45 min or until lightly browned,half way through put 1/2 brown sugar in small sauce pan add 1/2 c water boil,pour over the dumplings finish baking.Oh my gosh I must go get peaches tomorrow.I just made my mouth water.Pa dutch recipe.enjoy My mother always served them with milk. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Jul 27, 10 at 8:57 1) Mix chopped peaches into your favorite pancake batter recipe. 2) Mix a chopped peach, a tsp. each of lemon juice and honey, and about a Tbs. of toasted chopped walnuts into 8 oz. of cream cheese. Use on buttery crackers or to stuff celery. This is one of our traditional Ladies Night Around the Pool beverages: BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings. This is our favorite peach pie. NUTTY PEACH PIE Standard pie pastry for a one-crust pie 1 lightly beaten egg white 8 cups peeled, pitted and sliced peaches (about 9 medium) 1 cup sugar 3 Tbs. quick-cooking tapioca Grated peel of one medium orange (orange part only 1 Tbs. orange juice Topping: 1/3 cup firmly packed brown sugar 1/3 cup flour 3 Tbs. softened butter or margarine 1 cup coarsely chopped pecans Preheat oven to 425 degrees. Fit pastry loosely into a 9 inch pie pan. Prick bottom and sides of crust in several places with a fork. Brush bottom and sides of crust with egg white. Bake crust for 7 minutes and remove to cool on wire rack. You can skip this step but it prevents a soggy crust. In a large bowl, combine peaches, white sugar, tapioca, orange peel and juice. Toss to mix well. Turn filling into prepared pie shell. Combine brown sugar and flour. Cut in butter to make coarse crumbs. Stir in pecans. Sprinkle topping over peach filling. Bake pie for 15 minutes at 425 degrees. Cover loosely with foil; reduce heat to 400 degrees and bake 35 to 40 minutes longer, or until peaches are tender. Notes: Use less tapioca if your peaches are not very juicy. This can also be made without the crust. Just put the filling and topping in a pie pan and bake about at 400 degrees for 30 to 40 minutes, until peaches are tender. Use the foil if nuts are getting too brown. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Tue, Jul 27, 10 at 9:17 One very hot summer in high school I attended a month-long workshop in D.C. and boarded with a Czech family. What I remember best is the awful heat and Mrs. Holub's fantastic fruit kuchens. Over the years I worked out my own recipe. Peach Kuchen The Dough 2 packages yeast, dissolved in 1/4 c warm water 1 tsp salt (3/4 tsp if using salted butter) 1/3 c sugar 1 c milk, scalded and cooled to lukewarm 1 tsp vanilla 1/2 tsp grated lemon rind 3 eggs 5 cups flour 1/2 cup butter Mix dissolved yeast and milk with about a cup of flour. Beat in eggs, sugar, salt, vanilla and lemon rind. Add enough flour to make a medium soft dough. Work in soft butter. Knead until shiny and elastic. (Note: I make this in a heavy-duty processor and put in all 5 cups of flour at the beginning, along with the sugar, salt, lemon rind, eggs, and cut-up butter. The milk, vanilla and dissolved yeast go in through the feed tube while the machine is running.) Let rise in a buttered bowl, covered, until doubled in bulk. Punch down and divide in two. Let rest to relax the gluten before rolling. (Can be chilled at this point if desired.) The Kuchen 4 or 5 ripe peaches, peeled 1 egg mixed with 1 tsp cream cinnamon sugar the dough Slice peaches very thinly. Drain in one layer on paper towels. Roll each piece of dough out gently to fit into an 11" x 16" jelly roll pan. (Or any pans that add up to roughly the same area; big is better, though, because the dough rises at the edges.) Let rise until puffy but not doubled. Brush with beaten egg mixture. Arrange sliced peaches on top, close but not overlapping. Sprinkle with cinnamon sugar. Bake on the lowest rack of a preheated 350-degree oven, 25 to 30 minutes. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Jul 27, 10 at 10:03 So for peach dumplings you use a pie crust wrapping? My new BF said his grandmother, (who was Czech) made the best dumplings but he hasn't been able to make them like hers. I am pie crust challenged but would be willing to try for him. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Jul 27, 10 at 11:02 ruthanna, I also add chopped peaches and some pecans to pancakes, and I make peach syrup on purpose, just peach preserves that aren't cooked long enough to really jell, just thicken. That goes over the top instead of maple syrup, it's yummy. My mother likes these, with the spices, over vanilla ice cream, but you gotta like brandy! Brandied Peaches (Ball Blue Book of Canning) 4 lbs. whole peeled peaches 3 lbs. sugar 1 tsp. salt 1 quart boiling water 3/4 cup peach brandy Dissolve one half of the sugar and the salt in the boiling water. Add one layer of peaches at a time, and boil gently for 6 minutes. Peaches will darken if not heated through, but should not be cooked until soft. Put heated peaches in a deep bowl, boil syrup 5 minutes and pour over fruit. Cover bowl and let stand overnight. Drain syrup into sauce pot, add remaining sugar, boil 5 minutes and pour back over peaches. Next day, strain peaches out of the syrup and pack peaches into hot jars, leaving 1/2 inch head space. Add 3 or 4 TBLSP of brandy to each jar. Boil syrup until thick like warm honey. Pour hot syrup over peaches, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minuts in boiling water bath. Peaches should be ready to use in about a month. Yield: about 3 pints. Option: If you want your brandied peaches spicy you may prepare a spice bag with whole cloves, a cinnamon stick and orange zest to boil in the syrup. This is one of those jams that you can eat with a spoon. It's a bit softer than commercial jam because it has no pectin and it's low in sugar, but it's delicious. Peach Melba Jam Recipe 4 cups of pitted, chopped up fresh peaches 1 cup of raspberries, fresh or frozen Juice of one lemon 1 - 2 cups sugar (to taste) Chop up whole peaches and put in large cooking pot. Squeeze juice of one lemon and strain out seeds, add lemon juice to peaches and mash peaches and lemon juice well with a potato masher. Bring to a boil over medium heat. Cover and simmer for ten minutes, stirring occasionally then stir in raspberries and sugar. Increase heat to medium high. Bring to jell point, (I start checking with a frozen plate at 218F here), remove from heat and skim off of foam. Process in a boiling water bath canner for 10 minutes for half pints. I've never done it in larger jars, but you could use pints if you'd rather, or just keep it in the fridge to eat! You can also double this recipe and it's OK. Don't want to can? OK, this is Amanda's favorite dessert, it was one of Dad's favorites too. Peach cobbler from the Betty Crocker (1969 version) cookbook. 4 Cups Of Fresh Sliced Skinless Pitted Peaches 1/2 Cup Milk 3 Tablespoons Shortening 1 Cup Flour 1 Tablespoon Cornstarch 1/2 Teaspoon Cinnamon 1 1/2 Teaspoons Baking Powder 1/2 Cup Sugar 1 Teaspoon Lemon Juice 1/2 Teaspoon Salt 1 Tablespoon Dark Brown Sugar Serving Size 6 Preheat oven to 400 degrees Fahrenheit. In saucepan, mix sugar, cornstarch, and cinnamon. stir in the peaches and lemon juice. Bring to a boil over medium high heat, stirring often to prevent the mixture from burning. Once the sugar has completely melted, pour the peach filling into a two quart baking dish. In a mixing bowl, cut shortening into the flour, then mix in the dark brown sugar,baking powder, and salt. Stir in milk and drop spoonfuls of the this batter into your still hot peach filling mixture. Bake for 30 minutes, or until the topping is golden brown. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Jul 27, 10 at 11:17 Great sounding peach recipes everyone! Linda - was that a recipe you orignially posted on the CF (Georgia Peach Pound Cake)???? I have made it several times and it is fantastic, I just didn't have it credited to anyone so I didn;t know where it came from..... If it is your, please let me know so I can add your name in the credits. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jul 27, 10 at 15:40 No Alexa, it isn't mine, but it was originally posted by SOMEONE on this forum! I may have it noted at home, I'll check. I love it, tho! Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Wed, Jul 28, 10 at 21:00 Well I am not technically cooking but I was inspired by Grace's Peach Brandy in another thread. I went on a hunt for the correct jar, the organic peaches, and quality gin. Gin is my second favorite alcohol so I figured how could it turn out bad. This is what it looks like on day 2. Peach Brandy Day 2 From Grace Louisiana Peach Brandy 1 wide-mouth gallon jar with top 10-12 peaches, washed but unpeeled 2 1/2 lbs sugar 1 fifth gin Put peaches in jar. Pour in sugar and gin. Put top on jar. Leave in secure place. Every couple of days, twist jar around to help dissolve sugar. AFter about a week, add more gin to cover peaches. (Peaches will shrink) Taste after a couple of months. You may add more sugar or gin to taste. Remove peaches. (They are good on icecream) Strain liquid through several layers of cheese cloth so it will be beautifully clear. Bottle and enjoy. This may be made in July and bottled in November or December for Christmas gifts. Yield: 3/4 gallon Recipe from Mrs. Percy E. Roberts from the River Roads 2 Cookbook o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Thu, Jul 29, 10 at 7:29 I made this a couple of weeks ago and it was to die for! PEACH PRALINE PIE 1 tsp. flour 1 unbaked (9-inch) deep-dish pie shell 1/3 cup flour 1/4 cup sugar 1/4 tsp. salt 1/4 tsp. nutmeg or cinnamon 1/2 cup light corn syrup 3 eggs 3 cups fresh peaches, peeled, cut into 1-inch pieces 1/4 cup (1/2 stick) butter, melted 1/4 cup packed dark brown sugar 2 Tblsp. butter, softened 1/2 cup coarsely chopped pecans Sprinkle 1 tsp. flour over the pie shell. Beat 3 Tblsp. of the flour, sugar, salt, nutmeg, corn syrup and eggs in a mixer bowl for 1 minute. Stir in the peaches and the melted butter. Spoon into the prepared pie shell. Combine the remaining flour and brown sugar in a bowl and mix well. Cut in 2 Tblsp. butter until crumbly. Stir in the pecans. Sprinkle evenly over the peach mixture. Bake at 375° F. for 45 minutes or until set, covering the edge with foil as needed to prevent burning. Serve with ice cream. Serves 6 to 8. From Secret Ingredients by the Jr. League of Alexandria, LA. This was shared with me on another board and it's really good too. INDIVIDUAL TOFFEE PECAN PEACH CRISPS Filling: 6 cups frozen sliced peaches (about 2-1/2 pounds) thawed, (I used 9 FRESH peaches) 3 Tblsp. sugar (I used light brown sugar) 1 Tblsp. fresh lime juice (I used lemon juice) 2Tblsp. all-purpose flour Topping: 3/4 cup all purpose flour 1/3 cup packed golden brown sugar 1/4 tsp. salt (I used kosher) 6 Tblsp. chilled unsalted butter, cut into pieces 3/4 cup English toffee bits (such as Skor) 1/2 cup pecans, coarsely chopped Vanilla ice cream For filling: Preheat oven to 350°F. Place six 1-1/4 cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins. For topping: Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. (I did this in my food processor) Stir in toffee and pecans; sprinkle over filling. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired. Makes 6 servings. **NOTES: I baked the whole thing in a large oval Corning ware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parentheses. From Bon Appétit, March 2002. â" Notes by Linda in MO, posted at Mimiâs Cyber-Kitchen 7/28/02. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Jul 29, 10 at 7:47 Joan - I think you need to fill it further, those peaaches need to be covered. The exposed parts could turn moldy and ruin the entire batch. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Jul 29, 10 at 8:12 FRESH PEACH MOUSSE â" 6 to 8 servings 1 package (3 oz.) peach or orange gelatin (can use sugar free) 1 cup boiling water 3 ripe medium peaches, peeled and sliced 2 Tbs. honey 1/4 tsp. almond extract 1/2 cup whipping cream, whipped, or 1 cup light whipped topping Fresh mint sprigs and additional peach slices, optional In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1 1/2 hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whipped cream or topping. Spoon into dessert dishes. Refrigerate until firm, at least one hour. Garnish with mint and additional peach slices, if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Jul 29, 10 at 9:16 Alexa, the instructions say to swirl it around every couple of days to dissolve the sugar, I'd imagine that would rearrange the peaches so different ones would be covered. I do notice that big drift of sugar in the bottom, LOL. Then after a week, add more gin to cover, and the peaches will shrink down. That's a beautiful picture, joanm. Annie o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 13:15 On day one the sugar was twice as high as in that picture but my camera batteries were dead. I think when I get home today the sugar may be disolved enough for the peaches to be covered. It looked like art on day one. I will swirl it around tonight. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Thu, Jul 29, 10 at 13:20 Link to all the cookalongs. Here is a link that might be useful: Link to all the cookalongs o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Jul 29, 10 at 19:02 Well the sugar was not dissolved so I picked up another bottle of Tanqueray and dumped in about half of it. That is when I discovered that peaches float :-> There is no way I can get those peaches covered unless I put something on top of them. Maybe they will sink when they get a little more saturated? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Jul 29, 10 at 22:07 Almost forgot this one. Would be very refreshing in this heat! I have also subbed peach schnapps for the pureed peach and it's good that way, too. Free Image Hosting at White Peach Sangria 1 bottle white wine 3 ounces brandy 2 ounces triple sec 1 cup orange juice 1 cup pineapple juice 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled. 1 peach, cut up & pureed in blender w/the simple syrup Fresh sliced peaches, oranges, and apples Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice. Posted by lucyny 6/07 Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Jul 30, 10 at 8:59 Just wondering....is there any reason why the Peach Brandy Recipe can't be halved? Thanks. jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 6:33 Jude - halved is certainly an option. You could even make it isn "single serving" little canning jars with a single peach. That might be a fun winter gift. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 9:53 Thanks for a great idea, Alexa. Now, being a slow learner, how do you figure out the ratio of sugar, peaches and gin. I gathered you need to cover the peach/sugar mixture with gin, or is there a specific amount? I'm headed to SC Monday to get peaches so I'd like to be thinking about the ways I'm going to use them, besides peach preserves or butter and, of course, the ice cream. I won't be getting a ton of them...it's basically just a fun trip with DD and best friend. TIA, jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 10:15 Jude - that is too much math for me to think about this early on a Saturday. LOL! I would take the 750 ml bottle of gin (or whatever alcohol you choose) and pour in about 1/2 way up each canning jar (I'm assuming the 8 oz size) until you run out of booze. Poke a peach into each one and then evenly divide the 2 1/2 lbs of sugar across the jars. If any look skimpy, add a bit of booze or sugar. I don't think you need to worry about exact proportions of sugar to booze, it is going to be wonderful in 4 - 6 months no matter what! I think the only thing I might do differently is to poke a couple of holes in the peach with a toothpick or wooden skewer to maximize the peach flavor that is extracted. Good luck! A o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Sat, Jul 31, 10 at 10:27 I'll try the math Jude. 750 ml = 25.35 oz round up to 26 oz 2 1/2 lb sugar = 40 oz 1/2 recipe 13 oz gin 20 oz sugar 6 peaches 1/4 recipe 6.5 oz gin 10 oz sugar 3 peaches o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Jul 31, 10 at 10:46 By Jove, I think I can do it!!!!! Thanks to both of you! jude o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Sat, Jul 31, 10 at 11:09 Thanks Joan! Actually from an ex-bartenders perspective, that is perfect proportions! That is a 2 oz pour per peach (I might go a little lighter on the sugar, 3 oz sugar per sounds like a lot to me) but it will be sweet and smooth, that is for sure. Good luck! Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by traceys (My Page) on Sat, Jul 31, 10 at 12:14 I made these this morning with a minor adjustment, and we loved them. I could not find my ginger, so I added a little cinnamon to the flour mixture. These were very easy. I should have doubled the recipe. Tracey Individual Peach Upside-Down Cake Recipe courtesy Alton Brown, 2006 Serves: 4 servings Ingredients ⢠3 tablespoons unsalted butter, divided ⢠1/4 cup light brown sugar ⢠2 medium peaches, peeled ⢠1-ounce finely chopped crystallized ginger, approximately 3 tablespoons ⢠2.5 ounces all-purpose flour, approximately 1/2 cup ⢠1 teaspoon baking powder ⢠1/8 teaspoon baking soda ⢠1/8 teaspoon kosher salt ⢠1/3 cup granulated sugar ⢠1/2 cup buttermilk, room temperature ⢠1/2 teaspoon vanilla extract ⢠Whipped cream or ice cream, for serving, optional Directions Preheat oven to 350 degrees F. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins. Melt the remaining tablespoon of butter and set aside. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger. Set aside. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter. Add the wet mixture to the dry mixture and stir just until combine. Pour the batter over the peaches; dividing the mixture evenly between the dishes. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer. Remove from the oven to a rack and allow to cool for 5 minutes. Run a knife around the edge of each dish and turn upside down onto a serving plate. Repeat with each cake. Serve immediately with whipped cream or ice cream if desired. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by virginia7074 (My Page) on Mon, Aug 2, 10 at 20:59 I just saved a bunch of recipes from this thread. (Come to think of it, maybe I could have just saved the thread???) Anyway, my favorite recipe for peach cobbler comes from one of the Silver Palate cookbooks. I just made it tonight! Peach Cobbler Source: Silver Palate 4 cups peaches, peeled and sliced 2/3 cup plus 3 tbsp sugar 1 tbsp lemon juice 1 tsp grated lemon zest 1/4 tsp almond extract 1 1/2 cups flour 1 tbsp baking powder 1/2 tsp salt 1/3 cup vegetable shortening (I use butter) 1 egg, beaten 1/4 cup milk Preheat oven to 400 F. Toss peaches with 2/3 cup sugar, lemon zest & juice and almond extract. Spoon into 2-qt baking dish. Bake 20 minutes. Combine flour, baking powder, 1 tbsp sugar, and salt together in a large bowl. Cut in butter. Combine egg and milk and mix into dry ingredients to form a soft dough. Remove peaches from oven. Drop dough in large spoonfuls over peaches. Sprinkle with remaining 2 tbsp of sugar. Bake for 15-20 minutes, until top is firm and golden brown. Serve warm. (The original recipe suggests serving it with 1 cup of cream whipped with 3-4 tablespoons of peach brandy or peach cordial, but I like ice cream. I also sometimes omit the lemon zest & juice and the almond extract the add cinnamon.) o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 6, 10 at 19:21 Check out almost shrunken head stage of the peach brandy. I have been breaking up the sugar every other day now. No signs of mold. I don't think anything could grow in that alcohol. I get to lick the knife after stirring ;-> Yummo! I glad I have almost a double batch of this stuff. Peach Brandy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Sat, Aug 7, 10 at 15:29 Joan, your shrunken heads are funny! I see the peaches are doing their job giving up their essence, as the mixture looks like it's going to be delicious. Here's one I tried last summer when I ''discovered'' Dorie Greenspan. I see from my NOTES I made this last year on Independence Day. It's not as easy as 3-ingredient ice cream, but definitely worth a little effort. Honey-Peach Ice Cream *From ''Baking from my Home to Yours'' by Dorie Greenspan 4-6 large ripe peaches (about 2 pounds), peeled and pitted 1/4 cup honey 1 cup whole milk 1 cup heavy cream 3 large egg yolks 1/2 cup sugar 2 teaspoons pure vanilla extract Coarsely chop half the peaches into 1/2-inch chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Using a hand blender, whir to puree. Set the peach puree aside while you make the custard. Bring the milk and cream to a boil in a medium heavy-bottomed saucepan. In a mixing bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of the spoon; if you run your finger down the bowl of the spoon the custard should not run into the track. (The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant read thermometer.) Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop. NOTE: OMG! This is absolutely the best peach ice cream Iâve ever eaten. I never need to try another recipe for this again. Cooking the peaches with the honey syrup helps develop the peach flavor, and the puree makes it absolutely smooth. Delightful and tastes like summer. July 4, 2009 o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lyndaluu2 (My Page) on Sat, Aug 7, 10 at 18:23 Peach Cobbler Ice Cream 1 1/2 cups peach nectar 1 1/2 cups heavy cream 1 can sweetened condensed milk 1/4 tsp almond extract Mix together and chill for an hour Pour into ice cream maker and mix (20 mins) Enjoy or put in freezer to harden a little more. Linda o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Sat, Aug 7, 10 at 18:29 Joan, I'm so glad you decided to give the peach brandy a try!! It is scrumptious.... Now that I see your pics I remember that the last time I made it a few years ago, I went ahead and dissolved the sugar in the gin before adding the peaches. Seemed like it took forever for the sugar to dissolve so I just stirred it up good before adding the peaches. Now you see why I questioned the original recipe suggesting using the peaches after a few months. They definitely look like little shrunken heads!! Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Aug 8, 10 at 9:06 It's definitely peach time at our local Sunday farmers' market. They pull in wagons with different varieties of peaches right from the orchards and park the tractors in the lot. Photobucket o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gldno1 (My Page) on Sun, Aug 8, 10 at 11:52 We have actually had some peaches from our trees this year, shared by the blasted Japanese Beetles. I found this recipe on a blog, Katie's Kitchen Garden. She refers to it as her Grandmother's peach cream pie but to me it is more a tart. We absolutely love it. It was so simple to make. If you already had a pie crust in the freezer, even quicker. Note: Don't use frozen peaches; they will make the tart/pie too soupy. The tastier the peaches, the tastier the pie. 1 cup sugar 3 tablespoons flour 2 tablespoons butter 1/2 cup cream 3-4 fresh peaches, peeled and halved (I sliced my peaches) Mix first 3 ingredients together. Pour half into unbaked pie shell. Fill with fresh peach halves. Cover with the rest of the mixture. Pour cream over the top. Bake at 350 degrees for 1 hour or until set. From Food o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Sun, Aug 8, 10 at 23:37 I almost missed this one. Looking forward to trying some of these...I'm getting two lugs of peaches next week. We'll be making these three recipes for sure. And jam for cold mornings. And the brandy. Peaches...mmmmm.... * Exported from MasterCook * Peach Salsa Recipe By :Katie, adapted from a Bernardin recipe. Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups peaches -- diced 1 1/4 cups red onion -- chopped 4 jalapeno peppers -- chopped* 1 red pepper -- chopped 1/2 cup chopped fresh cilantro -- loosely packed 1/2 cup white vinegar 2 tablespoons honey 3 cloves garlic -- (or 4) finely chopped 2 teaspoons cumin 1/2 teaspoon cayenne Simmer for 5 minutes. Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.). *We like it spicy, so I leave in most of the ribs and seeds of the jalapenos. * Exported from MasterCook * Chiff's Peach Chipotle Jam Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chopped ripe peaches -- unpeeled 2 tablespoons lime juice 5 cups sugar 2 tablespoons chopped chipotle in adobe sauce 1 package dry pectin Mix together the peaches, chipotle, and lemon juice. Process in food processor until the peaches are extremely small but not pureed; they should resemble flecks. Place peach mixture in a heavy bottomed saucepan. Over medium/high heat, bring to a boil and add pectin - stirring constantly. Add sugar, combine well and return to a full rolling boil. Boil one minute. Remove from heat and skim foam if necessary. Ladle into clean hot jars and process in a hot water bath for 10 minutes. Source: "Harvest Forum - spicier version of Chiff's Peach Chipotle Jam" - - - - - - - - - - - - - - - - - - - NOTES : Makes six 8-ounce jars * Exported from MasterCook * Tassajara Peach Kuchen Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1 cup heavy cream -- or sour cream (I use 1 1/4 c.) 1 cup brown sugar 12 peach halves -- (or use slices) 2 eggs -- (I use three eggs) 2 teaspoons cinnamon Cut butter into flour, baking powder, salt and 2 tablespoons of the sugar until it looks like coarse meal. Press firmly into baking pan. Arrange peaches over top of crust. Sprinkle with remaining sugar and cinnamon. Bake 15 minutes at 400F. Pour eggs beaten with cream over top and bake 40 minutes longer at 375F. Source: "Tassajara Bread Book, 1970" - - - - - - - - - - - - - - - - - - - NOTES : May use other fruits. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Aug 9, 10 at 8:21 Katie - what size baking pan for the kuchen? It sounds yummy. Alexa o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by gbsim (My Page) on Mon, Aug 9, 10 at 10:39 Katie-- those recipes sound delicious! Have you ever tried not peeling the peaches for the salsa? Tell me about the Chipolte Jam? What do you use it on? Grace o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Aug 9, 10 at 10:43 I'm too busy jammin' and pickling right now so I probably won't make these in time to hit the "cookalong" window, but these will definately be on my menu soon, as new BF loves peaches and he had the audacity to BUY a peach muffin at Wegman's yesterday (and leave me to the blueberry ones I made that morning!!). Peach and Brown Sugar Muffins (makes 20 muffins, recipe could be halved) Prehat oven to 400 degrees. Bake 20-25 min. 4 cups all purpose flour 2/3 cup packed brown sugar 2 TBLSP baking powder 1 tsp. salt 1/2 tsp. soda 1/4 tsp. allspice 2 eggs 2 cups dairy sour cream (I use nonfat yogurt) 1 cup chopped peaches (can use thawed frozen ones or canned ones off season) Mix dry ing. together and liquid ingredients. Combine. Spoon into greased muffin tins, 2/3 full. Bake at 400 degrees for 20-30 min. Here's one I often bring to potlucks, it can be thrown together last minute with refrigerator pie crust and frozen berries and peaches. Also makes impressive quickie dessert for dinner parties that way. But is very yummy with fresh fruit and homeade pie crust too! Peach Raspberry Pie Bake at 375 degrees for 60 min. 1 1/2 cups sugar 1/4 cup cornstarch 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 4 cups peeled and sliced peaches 3 cups red raspberries 2 TBLSP butter or margarine Pie crust for top and bottom, use your favorite recipe or store bought. Combine sugar, cornstarch, cinnamon and nutmeg. Stir in peaches and berries (gently!) Transfer to a pastry lined pie pan. Dot with butter. Top with pie crust or even crumble topping if you like. Bake for 60 min. Watch for last 20 min. and if edges of pie crust start to brown too much, cover them with aluminum foil. This pie may ooze so you may want to put a cookie sheet under the pie while baking. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Mon, Aug 9, 10 at 21:43 Alexa, I usually use a 9 x 13, but I've used a 10 x 15 pan for a thinner kuchen. Grace, I always peel the peaches. The salsa is so pretty... I think if they were diced you'd wind up with little pieces of curled up peel floating around in it. The chipotle jam is pretty much like pepper jelly... I dump it over cream cheese or use it in pepper jelly cheesecake. A friend of mine uses it for a grill glaze, and puts it on ham, pork roasts and chicken. o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 17:35 Keep on adding peach recipes, they are all good and I think these threads are handy to have. I know I've used the Cookalong threads many times. Now it's time to move on..... pulling a name..... >>>>>>>>> Joanm Please pick an ingredient for use to focus on. You can check the FAQ if you need to see what we have already used. Reminder for all... we stay away from meats, seafood and poultry so that more can participate. Along with fruits and vegetables there's a lot of spices, herbs and other pantry items...... Nancy o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Tue, Aug 10, 10 at 21:06 I just had a look at the past cookalong lists and I was stumped. So I walked into my pantry and looked around. I noticed that I have 3 different types of cinnamon. So what can I do with all that cinnamon? o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:55 Joan, I'll bet the cooks here will find lot's to do with cinnamon... Good choice! Here is a link that might be useful: Cookalong #33 ------ Cinnamon o RE: Cookalong #32 ----- PEACHES!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by bettyd_z7_va (My Page) on Wed, Aug 11, 10 at 15:17 OH MY GOSH!!! I made the Peach Salsa last night that Katiec posted, without the onions and garlic which I'm allergic to. (I know - I know. I have to do what I have do to live.) I was lean on the jalapeno and spices because I was afraid it would be too hot for me. Next time I will make it by the recipe. But still - I couldn't quit dipping chips in it while it was simmering! DH and DS LOVE it! I will be eating leftovers while DH and DS have grilled venison. I don't eat venison, mainly because I haven't found a recipe that I like. ( One that kills that wild deer taste!) Anyhoo, I can't wait until we have to go to a pot luck. I'm taking peach Salsa. Everyone will love it. Thanks, Katiec! Betty

Cookalong #45---------CHILI!! Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 12:34 Arley has picked CHILI as the next Cookalong. What is your favorite? We are looking for recipes for chili that are the main part of the meal. Beans or no beans? Tomatoes or not? Beef or other meats, or a mix of beef and pork? Is the meat ground or in little chunks? White or red? Just a faint hint of cumin, or enough cumin to knock your socks off? What do you like to serve with your chili? Please post only tried and true recipes and be sure to add your comments. If you have a picture, that would be great. This Cookalong will run through Sunday, April 22. Nancy Here is a link that might be useful: Cookalong #44 --------LAMB Follow-Up Postings: o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Mon, Apr 9, 12 at 13:00 I'm definitely in the no-beans-or-tomatoes school, and I like a tremendous amount of cumin. The following recipe is the ultimate in that school of thought; I've made it several times and enjoyed it every time. It's by a Texas writer named Sam Pendergrast. Nothing but chilies, beef, cumin and garlic. If you dislike cumin, don't bother making this 'bowl o' red'. I once made this using beef shin meat. It took hours for it to get tender, but the flavor was fantastic. I'm reproducing it exactly as Sam wrote it, but I've included my own notes at the end. SAM PENDERGRAST'S ORIGINAL ZEN CHILI 1 pound fatty bacon (see notes--you don't have to use this) 2 pounds coarse beef, extra large grind 1/2 cup whole cominos (cumin seed--yes, one-half cup!) 1/2 cup pure ground New Mexican red chile Water 1 teaspoon cayenne Salt, pepper, and garlic powder to taste Methods/steps Render grease from the bacon; eat a bacon sandwich while the chili cooks. (Good chili takes time.) Saute the ground beef in bacon grease over medium heat. Add the cominos and then begin adding the red chile until what you are cooking smells like chili. (This is the critical point. If you add all the spices at once, there is no leeway for personal tastes.) Let the mixture cook a bit between additions and don't feel compelled to use all of the red chile. Add water in small batches to avoid sticking, and more later for a soupier chili. Slowly add the cayenne powder until smoke curls your eyelashes. Palefaces may find that the red chile alone has enough heat. Simmer the mixture until the cook can't resist ladling a bowlful for sampling. Skim the excess fat for dietetic chili, or mix the grease with a small amount of cornmeal for a thicker chili. Finish with salt, pepper, and garlic powder to individual taste, paprika to darken. Continue simmering until served; continue re-heating until gone. (As with wine, time enobles good chili and exposes bad.) The result should be something like old time Texas cafe chili: a rich, red, heavily cominesque concoction with enough liquid to welcome crackers, some chewy chunks of meat thoroughly permeated by the distinctive spices, and an aroma calculated to lure strangers to the kitchen door. Variation: For cook-off contest chili, drink bad tequila two days before starting the chili; burn mixture frequently; sprinkle occasionally with sand and blood; serve cold to a dozen other drunks and call them "judges"; and keep telling yourself you're having a great time. Arley's notes: of course, you don't really need to cook a pound of bacon; just brown the meat in oil or lard. I generally prefer small chunks of beef rather than ground; it's impossible to find coarse 'chili grind' where I live. Also, if you go to a Mexican grocery, you'll find a variety of chili peppers in cellophane bags. A 3 ounce bag of New Mexico chiles is just about right for this dish, once you cut off the stems, open up the pods and shake out the seeds, and run the pods through a blender, you get about 1/2 cup. The idea is that you need to establish a strong chile flavor without much heat with lots of mild chiles (New Mexico chiles, a variety of Anaheim, are fairly mild) and then adjust hotness to your taste with a hotter pepper like cayenne or ground pequin chiles, which are even hotter than cayenne. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, Apr 9, 12 at 13:39 I love chili with or without beans. I want mine topped with cheese and homemade salsa and served with warm homemade tortillas. I use this recipe as a guideline and adjust the peppers to what I have on hand. Home Cookin Chapter: Recipes From Thibeault's Table Chili - Tex- Mex Seven Pepper Chili =================================== ================== 3 lbs. lean stew meat-beef, , ground coarse or in 1/2-inch cubes 1 lb. pork loin, ground coarse or cubed 2 tbsp. pure lard or shortening 3 large yellow onions, chopped fine 2 stalks of celery chopped 2 tsp. cumin seeds 1 tsp. ground cumin 7 cloves garlic 1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc.. 1 tsp. Tabasco sauce 2 tsp. salt 5 jalapenos, fresh, seeded 3 cans tomatoes, 1 can beer (Mexican if you have it) L-oz. square unsweetened chocolate (Or Mexican chocolate) 2 cups Beef Broth Dried Pinto, black beans or kidney beans Or canned. . . Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well. TEx-Mex Cookbook o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Mon, Apr 9, 12 at 13:45 DH and I have been tweaking our chili for many years resulting in the following: * Exported from MasterCook * Chili Recipe By : Andrea Categories : Beef & Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 pound ground pork 1 15 1/2 oz dark red kidney beans 2 28 oz. diced tomatoes 1 28 oz. tomato sauce 1/2 green pepper, diced 1/2 red pepper, diced 3 medium or 1 really large onion, diced 3 cloves minced garlic 2 stalks of celery 1/2 teaspoon cumin 1/2 teaspoon chili powder seasoning salt/Montreal seasoning -- to taste salt -- to taste freshly ground pepper -- to taste 3 tablespoons vegetable oil or olive oil or combination Cook the onions, peppers and celery in oil slowly until soft. Salt and pepper a little; also, a little seasoning salt. Add the minced garlic and cook for a few minutes longer. When wilted, add ground pork and beef and brown slowly. Add a little salt, pepper, and seasoning salt. Cover and cook for about 10 minutes until the meat is no longer pink. Do this in a large frying pan and, when it's done, transfer by slotted spoon to a Dutch oven. Leave most of the oil and fat from the meat out but allow whatever fat is transferred by slotted spoon to the Dutch oven. Add the three cans of tomato sauce/whole tomatoes. Use about 1/2 cup of water to rinse the cans out. Add salt, pepper, seasoning salt, cumin and chili power and allow to simmer real slowly for about an hour. Drain the kidney beans a little and add to the chili. Warm through for about 15 minutes and serve with Ritz crackers. If the chili is too thick I will add an 8 ounce can of tomato sauce or a little water. - - - - - - - - - - - - - - - - - - NOTES : I also add a small chunk of chipotle in adobe sauce which I usually have in the freezer to add some zip. We always have Ritz crackers with our chili but Frito corn chips are a nice change once in a while. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, Apr 9, 12 at 18:44 I don't like chili for the most part because I don't like the beans. However, DH found a Texas chili that he makes for me, and it's delicious. It's the only one I like. Very spicy, and dark, with cumin. And not a bean in sight. I love it over steamed rice, to temper the heat. Texas Chili 2 lb beef round, cut into 1/2" cubes (we use hamburger) 1 cup chopped onions 2 garlic cloves, minced 2 tbsp vegetable oil 1 1/2 tsp salt 1 tbsp sugar 1 1/2 tsp black pepper 1 1/2 tsp oregano 1 tbsp cumin 5 tbsp chili powder 1 1/2 tsp red jalapeno powder (we use jalapeno peppers) 15-oz can tomato sauce 1 tbsp cornmeal In a large skillet or dutch oven, saute the onions and garlic in the oil until soft. Add the beef and cook until browned. Add the salt, sugar, pepper, oregano, cumin, chili powder, jalapeno, tomato sauce and 1 1/2 cups water. Stir well. Bring to a boil; reduce heat and cook at a simmer, partially covered, for 1 hour 10 minutes. Remove from heat. To thicken chili, add cornmeal and stir well to combine. Return to low heat and cook, stirring occasionally, 5 minutes. Serve with beans, rice or bread on the side; all useful for muffling the heat. A tbsp of sour cream is also good. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Apr 10, 12 at 0:53 Chili must be on the brain today! For some reason, we broke into one of the frozen quarts of Tommy's* chili that my cousin sent me a couple of months ago. I made nachos using unsalted tortilla chips, a small handful of grated cheddar, and chopped green onions. We only do this once every 3-4 months -- it's very rich and has too much salt. But it sure hit the spot today. Probably won't want to make any homemade chili for a while. *Tom was my uncle, and now my cousins run the restaurants. Here is a link that might be useful: Original Tommy's - Southern CA o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Apr 11, 12 at 9:47 I don't often make chili or have any outstanding recipes for it except for this hot dog condiment. CHILI SIZE 1 lb. chuck steak, GROUND VERY FINE 1 medium onion, diced fine 1 clove garlic, minced fine 1 (8 oz.) can tomato sauce 1/2 cup water 1 Tbs. wine vinegar 1 Tbs. chili powder 1 tsp. dry mustard 1/2 tsp. ground cumin 1/4 tsp. ground coriander 1 tsp. salt 1 tsp. freshly ground pepper 1/2 bay leaf, crumbled fine 3 to 6 oz. tomato juice In large skillet, cook beef, onion and garlic over medium heat until beef is browned. Add all other ingredients except tomato juice. Simmer over low heat at least one hour, periodically stirring and tasting. Adjust seasonings to taste. Add enough tomato juice to keep it sloppy. Tastes even better when refrigerated and reheated. Source: Square Meals by Jane and Michael Stern o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Apr 11, 12 at 10:37 We love chili but I don't have my recipe written down & I don't feel well enough anymore to type it all in a thread. It's similar to Ann T.'s except for the meat portion. I use short ribs rubbed with ground dried chilis, usually anchos & pasillas because they're always in the house, garlic, salt/pepper & slow braised in beer. When done, I remove the meat from the bones & add it to the beans. While the meat is braising, I cook the beans/sauce also using my homemade spice mix that includes dried chilis, cumin, Mexican oregano, garlic, cinnamon, & Mexican chocolate. I use either pinto or kidney beans. While we love black beans, not for this particular useage. We also top with salsa cruda & queso fresco. Love, love, love chili. We eat it several times a month fall through winter accompanied by either tortillas or cornbread. /tricia o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 11, 12 at 10:53 I always want beans in my chili, tomatoes are optional. I like chunks of meat although minced is also acceptable, only because I don't care much for the consistency of ground meat. I really like this version posted by RiverRat, who I miss a lot, but I still think it needs beans or rice. Beef Chili with Ancho, Mole, and Cumin 8 servings. Chili: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2 to 3/4 inch cubes 1 large onion, chopped (about 2 cups) 4 (or more) large garlic cloves, chopped 3 1/2 cups (or more) beef broth, divided 1/4 cup pure ancho chili powder 1/4 cup Texas-style chili powder blend (such as Gebhardt) 1 tablespoon mole paste 2 teaspoons (or more) salt 2 teaspoons apple cider vinegar 1 1/2 teaspoons dried oregano, crumbled 1 to 2 tablespoons masa (corn tortilla mix) 1/4 teaspoon cayenne pepper (optional) Garnishes: Warm, freshly cooked or drained canned black beans Chopped white, red, and/or green onions Grated cheddar cheese, Monterey Jack cheese, or queso fresco Sliced fresh or pickled jalapeno chiles Sour cream Tortilla chips or oyster crackers Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. Saute bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, saute beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Saute until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.) Set out garnishes as desired. Ladle chili into bowls and serve. Bon Appetit, February 2009 Annie o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Apr 11, 12 at 11:15 I don't have a recipe but we do love Chili so I'll give some of these a try. Mind you Chili is like Spaghetti sauce, meatloaf and stuffing my family doesn't like me to change it up much. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Wed, Apr 11, 12 at 12:06 Last year I posted here about how I entered a Brazilian Black Bean Stew (Feijoada) in a Chili, Wings and Ribs cookoff hosted by a local club, and ended up winning second place. About a month ago the second annual cookoff was held and this year I was determined to make a more chili-like chili and hoped to win first place. There are a lot of ingredients and a lot of steps because I was trying to end up with a rich layering of flavors. The chili ended up being some of the best chili I've ever eaten, however it still only managed to garner a second place ribbon. :-( Award Winning Chili 3 lbs Sirloin Tips 1 lb Smoked Sausage (chopped) 1/2 lb thick-sliced Bacon (chopped) 3 large Yellow Onions (chopped) 3 Tbsp Cumin 1 1/2 Tbsp Chili Powder 1 1/2 Tbsp Ancho Chili Powder 2 Tbsp Diced Pickled Jalapeno Peppers 1 Serrano Pepper (seeded and chopped fine) 1 Tbsp Crushed Garlic 1 tsp Black Pepper 3 10 oz cans Rotel Diced Tomato w/ peppers (drained) 1 small can Tomato Paste 1 Tbsp Adobo Sauce 4 Chipotle peppers (seeded and chopped) 3 15 oz Bush's Chili Beans 2 15 oz cans Black Beans (drained) 1 15 oz can Small Red beans (drained) 2 12 oz bottles Dark Beer (porter or stout) 1.5 oz Lindt Dark Chocolate w/ Chili Cut sirloin tips into ~ 1 inch cubes, spread on baking sheet and place in freezer for about 10 minutes. Place in batches in food processor and pulse several times until meat is coarsely ground. Next in large pan brown meat over high heat in smallish batches, deglazing pan with the beer between each batch, keeping seared meat and the deglazing liquid in a glass bowl for later. Next cook bacon and smoked sausage until lightly browned, and remove that meat to another bowl. Then add the onions to the bacon grease and cook over medium heat until onion is softened and translucent. Add chili powders, cumin, serrano pepper, and garlic stir in well for a few minutes, then add tomato paste, pickled jalapenos, black pepper, chipotle peppers and adobo sauce, stir and cook for a few more minutes. Next add the diced tomatoes, all of the beans and the two bowls of cooked meat, and any remaining beer, heat to simmering and reduce heat to low and simmer for about 1 hour until the meat is tender. Remove from heat, stir in chocolate, refrigerate overnight. Reheat the next day to a low simmer, and serve with shredded cheddar on the side. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 12, 12 at 15:06 Bob, I have faith in you, next year it'll be first place! Annie o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Apr 22, 12 at 16:32 Did everyone forget about this? Maybe there aren't as many chili eaters here on the cooking forum as we thought. I'll pull out a name tomorrow so we can get a new subject started. Nancy o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 22, 12 at 16:49 I have this on the list of things to make but just haven't gotten around to it. Here's my contribution, Cincinnati chili--not typical chili but delicious. I make it like chili-mac. I make the chili and then mix it with broken spaghetti and cheddar cheeese, then put in a casserole and bake until cheese melts. Cinncinati style chili Recipe was on Foodnetwork.com, courtesy of Gourmet Magazine 2 TBLSP vegetable oil (I use EVOO) 2 med. onions, chopped 5 cloves minced garlic 2 lbs. ground beef chuck (I only use 1 lb. of fake meat crumbles and a can of dark red kidney beans, or red beans) 4 TBLSP commercial chili powder (getting the right kind makes a huge difference here. I buy the organic kind, has no salt, so I can control the salt level) 1 TBLSP sweet paprika 1 tsp. ground cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground corriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or veg. broth Additions: spaghetti, cooked and drained, kidney beans, grated cheddar, chopped onions and oyster crackers. (I leave out the onions and oyster crackers) In a large heavy pot heat oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring until beef is no longer pink. Drain off excess fat and discard. Add the spices, stirring to combine, cook for 1 minute. Add the bay leaf, wine and molasses and tomato sauce and water. Bring to a boil (or throw in the crockpot). Reduce heat and simmer chii for 1.5 hours, adding additional water if necessary (or put in the crockpot for 3 hours on high or 4-5 on low). Discard bay leaf and adjust salt and pepper. Since I like it with kidney beans I put them in to simmer with the seasonings. Serve over cooked spaghetti with traditional topppings. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Apr 22, 12 at 17:03 Here are two more options. Nice alternative to the more traditional chili. I love this Chili served over cheese stuffed homemade flour tortillas. But it can also be served in a bowl topped with all the garnishes. Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.. The Dove's Nest White Chili ========================== Source: Lorijean Source: Lori at All That Splatters 2 tablespoons olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained 6 fresh tomatillos, chopped 1 medium jalapeno, seeded, minced 2 cups chicken stock 1 7-ounce can green chilies, chopped 2 cups chopped cooked chicken 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup (heaping) chopped cilantro 2 19-ounce cans cannellini or Great Northern bean, undrained 1 tablespoon fresh lime juice salt & pepper to taste sour cream shredded Monterrey Jack or Cheddar cheese Fried tortilla strips (optional) Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using). Yields 8 to 10 servings o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Apr 22, 12 at 18:01 Nancy, maybe it's because we've had warmer weather and we're not thinking about "cold weather" dishes so much. I have posted my recipe before, don't know whether anyone tried it or not, but our family likes it. Nana's Chili 2-3 strips bacon, diced 3 cloves garlic, minced Saute' until bacon is lightly browned. Add: 1 C. diced onion, saute' until tender and add 1 lb ground chuck, continue to cook until beef is browned. Add 1 1/2 T, chili powder, 1 teas. cumin, 1 teas. crushed red pepper flakes, 1/2 teas. paprika and 1/4 teas. oregano * Note: If you like it really hot,(we do), add a pod of dried hot pepper at this point. Simmer 6 to 8 minutes. Add 1 can pinto beans 1 can pork & beans 1 can crushed tomatoes 1 to 2 cans water Simmer 20 to 30 minutes, or longer. Add salt to taste Just because a recipe has an ingredient you don't use doesn't make it a bad one. I've never had chili with chocolate but I'd be willing to try it. jude o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Mon, Apr 23, 12 at 8:49 I've posted this before but here's a throwback to my college days...many, many years and beers ago. :-) New England Pantry Chili 1 1/2 lb. ground beef 1 14 1/2 oz. can Del Monte Stewed Tomato, crushed 1 pkg. Good Seasons Italian Dressing Mix 1 6 oz. can tomato paste 1 16 oz. can Baked Kidney Beans with pork. 1 tablespoon ground cumin 1 tablespoon Chili powder 1/2 cup beer Tabasco sauce to taste. In a large pot, scramble ground beef. Drain off fat. Add remaining ingredients and simmer 1 hour. Serve with tortilla chips. Tip - Scramble ground beef, drain and freeze it for an even quicker prep time Note: The Del Monte stewed tomatoes contain green peppers, onions and celery hence the reason for using them. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 12:59 A BIG Thank You to all who shared their recipes for chili. I just drew a name............ ****************AnnT********************* Would you please pick our next subject? I'll set the new thread up as soon as you let me know. Nancy o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 16:54 AnnT has picked Poultry for our next Cookalong. Here is a link that might be useful: Cookalong #46-----POULTRY o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 3, 12 at 7:53 This is how far behind I am . . . finally made my dish for the Chili Cookalong! Cincinnati chili in the pot, including the beans. I used Roman beans because BF doesn't do kidney beans. Said it once but I'll say it again--using good chili powder is critical! Here it is "5 Ways" with beans, onions, spaghetti, cheddar cheese melted in, and topped with crumpled corn chips. I just can't do the wheat starch overload of using oyster crackers!