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Tag Archives | Peach

Peach Jam

Peach Jam made with hand picked peaches my neighbor shared with me.

The Sauce: Peach Jam – Fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.

‘Great Sauces Transform Good Food into Gourmet’ 


Thinning a peach tree can be a good thing all around. My friend Angie was losing sleep over heavy, hanging branches weighed down by an abundance of glowing peaches. She asked me to rescue a large bag of peaches from her porch picked to lighten loaded tree limbs.

Peach Jam on BagelIrresistible, I swung by her house on my way home from work to claim the treasure. Otherwise, I’d have a restless night thinking about abandoned peaches. I lined them on my sun-filled window ledge for a few days to complete their ripening journey. By the weekend I was set up with canning jars, lids, rings, and other paraphernalia needed for jam making.

Fresh peach jam; golden, glistening, and spooned on poppy seed bagels is a fruity, sweet sauce for breakfast, brunch or a midnight snack.

You may also enjoy Corn Muffins, Braided Italian Bread, Wheatberry Blender Pancakes, Pomegranate Jelly, Persimmon Mango Jam, Baking Powder Biscuits, Maple Oatmeal Scones and Audrey’s Dinner Rolls.

2 of 4 part series Jammin’. Part 1 Blackberry Jam, Part 3 Blueberry Jam and Part 4 Cherry Jam. More about Jam and odd sized batches. Go to Ball and try their new Pectin Calculator.

2013 AniversaRecipe – Pomegranate Feta Salad
2012 AniversaRecipe – Fruit Juice Gelly
2011 AniversaRecipe – Risotto

Recipe: Peach Jam

Active Time: 40 Minutes | Total Time: 40 Minutes | Yield: 3 Pints

4 cups mashed peaches
3 Tbsp lemon juice
4 1/2 Tbsp dry fruit pectin
1/4 tsp butter
5 cups sugar

Special Equipment – large pot, potato masher, wide mouth funnel, 3 pint jars with lids and rings

1 Wash jars, lids and rings in hot soapy water or dish washer, dry and set aside with funnel. Measure sugar into a bowl and set aside. Place 3 flat lids into a small pan and cover with water. Set on a back burner of the stove without heat.

2 Prepare fruit by placing peeled, diced peaches in a flat oblong dish or container and crush with a potato masher to desired consistency.

3 Measure exactly 4 cups mashed peaches into a large pot. Add lemon juice, pectin and butter. Bring mixture to a full rolling boil that cannot be stirred down, around 5-8 minutes.

4 Add sugar all at once and stir constantly. Return mixture to a full rolling boil. Boil for 4 minutes, around 8-11 minutes. Remove from the heat.

5 Meanwhile turn the pan with lids on high heat and bring to boil.

6 Taking care to prevent touching the hot fruit mixture, place the funnel in one jar and scoop or pour the hot fruit into the jar filling to 1/2 inch from the rim. Wipe rim clean of any drips and place a hot lid on the top and screw ring tightly. Repeat with the other two jars. Allow to cool without touching the flat lid. The heat will seal the jar by suction and the lid will make a popping sound. Store in a cool dry place. Refrigerate once opened.

When mashing fruit, the more the chunks are broken down the smoother the jam will be.

To bring fruit to a full rolling boil that cannot be stirred down, turn the heat on high and stir fruit mixture constantly. When it starts to boil continue to cook until the bubbles pop and boil even while stirring.

If there is any extra jam place it in a small bowl or container and store in the fridge after it cools.

-Spread on toast, muffins, bagels, peanut butter and jelly sandwiches,
-Drizzle over ice cream and pound cake.
-Spread on cooled brownies then frost and spread in a grilled cheese sandwich.
-Layer in parfaits and trifle.
-Swirl in pudding, oatmeal, grits, Cream of Wheat, yogurt.
-Fill a layer cake, cupcakes (cut out a round peg from the top, fill with jam replace the top then frost), Jam Thumbprints, crepes (raspberry jam and nutella or blackberry jam and ice cream), oatmeal bars, macarons.
-Bake into homemade pop tarts.
-Combine goat cheese and jam, place 1 small spoon on one end of phyllo dough strips, fold like a flag and bake until golden.
-Top on cheesecake, pancakes, waffles (combine 1 part jam and 2 parts maple syrup then warm).
-Glaze fruit pizza, fresh fruit tarts, chicken, pork and ham.
-Whirl in milkshakes and smoothies.
-Mix in lemonade for berry lemonade.
-For more sauces, add to BBQ sauce, flavor a vinaigrette (2 Tbsp jam, 2 Tbsp vinegar, 4 Tbsp oil).
-Combine with cream cheese to stuff french toast or for a flavored cream cheese spread for bagels.
-Stir into butter for flavored spread.
-Add to tea for flavored sweetener.
-Add to chicken or pork drippings with a little balsamic for a savory pan sauce.
-Heat to thin then pour over cream cheese and serve with crackers.
-Simmer 1 part grape jelly and 1 part chili sauce for lil’ smokies.

Dish Designer

  • Use fresh or bottled lemon juice.

Inspiration – Helen Horton
Cook with Sauces
Peach Jam
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: July 17, 2014

Continue Reading · 2

Jammin’ Series

‘Great Sauces Transform Good Food into Gourmet’ 


The temperatures were uncharacteristically cool July 4th for my berry picking outing in Poolesville, Maryland at Homestead Farm. I picked buckets of berries from low hanging branches and vines.

But the real story is my discovery of new packaging for powdered pectin. Traditionally it’s sold in powered pudding type boxes for a one size only recipe. The dilemma is what happens to the odd sized amount of fruit puree left over at the end, or the small batch from dead ripe berries, or fruit left from the Farmers Market that’s perfect for jam.

PectinBall has finally packaged pectin in containers with screw lids for flex batches. Genius!!! Now you can make the size batch you want without all the guess work for different batch variations. What’s more, their website has a Pectin Calculator with ‘point and click’ recipes for all kinds of fruit and berries. You pick the fruit, click on ‘jam or jelly’, and continue with the simple user-friendly step by step recipe builder. You’ll end up with a graphed group of quantities for every size batch. It’s about time.

Now you and I can make enough jam for breakfast this week, or line the shelves of our pantry. Jam has never been this easy. Knock out a few flavors. Check out the suggestions for using jam in cooking, baking and serving. Jam is more than a nice-to-have item stowed away for the winter.


BlackberriesWednesday, July 16, 2014 – Fresh Blackberry Jam made from fresh picked giant, juicy blackberries, thickened with pectin, sweetened and cooked to preserve.




PeachThursday, July 17, 2014Peach Jam made fresh picked peaches pared, diced and crushed, then thickened with pectin and cooked into sweetened jam.




BlueberriesFriday, July 18, 2014Blueberry Jam made fresh hand picked blueberries crushed, then thickened with pectin and cooked into sweetened jam.





CherriesSaturday, July 19, 2014Cherry Jam made fresh tart cherries, pitted, chopped, then then thickened with pectin and cooked into sweetened jam.
Cook with Sauces
Jammin’ Series
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: July 6, 2014

Continue Reading · 3

Peach Semifreddo

Peach Semifreddo is a frozen dessert halfway between ice cream and gelato. This fresh peach version has a hint of almond. No ice cream maker needed.

The Sauce: Semifreddo – Peaches, egg yolks and sugar pureed then whipped cream and meringue are folded in to create a light and airy consistency ready for freezing.

‘Great Sauces Transform Good Food into Gourmet’ 

Frozen indulgence

What could be more inviting than a frosty, cold dessert at the intersection of ice cream and gelato? August temperatures and summer suppers invite frozen indulgences but I don’t have an ice cream maker. Salted Butter Semifreddo turned my head when Food52 recently featured the recipe. Italians think of everything. This Peach Semifreddo is made without heat or churn. All you need is a mixer and food processor.

Then when my neighbor Debbie gave me a box of orchard picked peaches, I already knew deep in my heart it was destined for semifreddo. Never made it before, in fact, I don’t think I’ve ever met or tasted it before but I had an ache to Peach Semifreddo with Raspberriestry it. So I whipped up a batch and socked it away in the freezer in two containers, one 2 quart container to freeze overnight and a small 3/4 cup size I knew would freeze in an hour or two. I wanted to taste the result without tossing and turning all night with anticipation. Debbie says, “It tastes like a fresh peach creamsicle, but more upscale.” I’m in heaven.

You may also enjoy Raspberry Delight, Hot Fudge Sauce, Chocolate Syrup, Peach Spinach Salad, Luscious Lemon Curd, Strawberries Seurat, Caramel Sauce and German Chocolate Pie Shooters.

2012 AniversaRecipe – Bananas
2011 AniversaRecipe – Moroccan Scallops and Sprimp and Citrus Layer Cake

Recipe: Peach Semifreddo

Prep Time: 15 Minutes | Inactive Time: 4-12 Hours | Cook Time: 0 Minutes | Yield: 1/2 Gallon | Level: Moderate

Box of Peaches

  • 3 large ripe peaches, pitted and cubed with peel
  • 2 Tbsp fresh lemon juice
  • 2/3 cup plus 2 Tbsp sugar, divided
  • 6 egg yolks
  • 1/4 tsp almond extract
  • 4 egg whites
  • 1 cup heavy cream

Special Equipment – food processor, mixer

Chopped Peaches1 Place peaches, lemon juice, 2/3 cup sugar, egg yolks and almond extract in a food processor. Process for 45-60 seconds until peel is dispersed into very tiny flecks and the color of the puree is light and creamy. Taste and add more sugar as needed to balance the sweetness of the peaches.

2 Place 4 egg whites into a mixer and whip to soft peaks. Slowly stream in 2 tablespoons of sugar and continue beating until it becomes a medium stiff peak meringue.

3 Place the peach puree and 1/2 the meringue into a large bowl and whisk gently until combined. Fold in the rest of the meringue.

4 Beat the whipped cream to medium peaks then fold into the peach mixture.

Ready to Freeze5 Place semifreddo in an airtight container and freeze for 6-8 hours or overnight. Scoop into a dish and serve with a few raspberries.

You can substitute other fruit purees like blueberries, strawberries or blackberries. Use equivalent amounts of fruit. Substitute vanilla for almond.

A word about semifreddo containers, most recipe instructions say to place the liquid semifreddo in a loaf pan lined with parchment or plastic wrap. Once frozen, it is sliced for serving. This is very traditional and lovely but I prefer to freeze it in a 2-quart container and scoop it like ice cream or gelato. Choose your preference.

Serve scooped in a dish with a few loose raspberries. Also scoop on pie, crumble, crisp, cobbler, buckle, brown betty, pandowdy.

Make a milkshake by adding more fruit and a little milk.

Dish Designer

  • Exchange peach for blueberry, strawberry or blackberry puree.

InspirationBrad Spence
Cook with Sauces
Peach Semifreddo
Written by
Photographs and Styling by Helen Horton
Updated: August 27, 2013

Continue Reading · 5

Aunt Lenore’s Summer Cooler

Refreshing white grape cooler with ginger ale.

Summer thirst-quencher

A few years ago we had a reunion on my mother’s side of the family at Uncle David and Aunt Lenore’s home. It was a fabulous Prime Rib dinner with loads of accompaniments. Aunt Lenore has a gourmet catering business in the Salt Lake City area and is an excellent cook. The cuisine was impeccable and the family conversation gratifying.

Over the decades of catering, we asked Aunt Lenore to tell us some recovery stories. Times when something unexpected went awry and how they, she and her daughters, turned a potential debacle into a huge success. The moments were funny and awe inspiring as they salvaged food damaged in transport, heating elements that wouldn’t work, and ingredients that were less than perfect for reasons beyond their control. This is the beverage she served at the dinner, her Summer Cooler, a light and refreshing thirst-quencher. It is a two ingredient drink, easy to mix and serve.

Recipe: Aunt Lenore’s Summer Cooler

Prep Time: 5 Minutes | Cook Time: 0

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Minutes | Yield: 2 quarts | Level: Easy


  • 1 can frozen white grape juice concentrate
  • ginger ale

1 Into a gallon pitcher, squeeze out the frozen juice.

2 Add only 2 cans of cold water. Chill.

3 To serve, combine equal parts of juice and chilled ginger ale and serve with lots of crushed ice.

The pictured beverage is made with white grape peach.

Dish Designer

  • Exchange White Grape for White Grape Peach, White Grape Pear, White Grape Cranberry or White Grape Raspberry.

Inspiration – Aunt Lenore Sumsion, owner and executive chef of Seventy-Second Street Catering.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

Continue Reading · 1

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