COLD PEACH SOUP
January 4, 2021
It’s January on Long Island and the sunset is at 4:38 pm. The cold is seeping into my bones when I walk the yard. So why am I putting up a recipe for cold peach soup? I need to….. I need to feel the warm afternoon sun in July pouring through my kitchen windows as I peel fresh peaches and they drip all over my hands.
This recipe is perfect for brunch shots or summer desert- in fact it is a spectacular cold soup/smoothie/dessert/chic brunch food. And… Did I mention no cooking?
My only recommendation-- double the recipe - you just will not believe how good it tastes. My caveat - you can only make it when peaches are in season. Store bought out of season just is a waste of time.
COLD PEACH SOUP
Kay Jones-Corpus Christi Texas
5 large peaches, peeled & diced
¼ cup sugar
1 cup sour cream
¼ cup fresh lemon juice
¼ cup sweet Sherry
2 TB OJ concentrate
Sliced peeled fresh peaches for garnish
Puree peaches with sugar in blender. Mix in sour cream. Add lemon juice, Sherry & OJ- blend until smooth. Transfer to bowl. Refrigerate until chilled well. Garnish with fresh peaches.
February 25, 2021
From Martha Stewart's Kitchen:
For a creamy, thick fool with defined streaks of purée serve it the same day. For a more ethereal, mousse-like texture, you can chill it overnight. The color from the purée will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.
2 cups frozen wild blueberries, thawed or fresh
2 tablespoons fresh lemon juice (from 1 lemon)
Scant 1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
1/4 teaspoon coarse salt
2 cups heavy cream
1. Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and purée. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate purée until cold and thickened slightly, at least 1 hour and , covered with plastic wrap, up to 1 day.
2. Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle purée evenly over cream and fold cream over purée twice with a large rubber spatula or wooden spoon just until purée is streaked through-out cream. (Do not over-mix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.
Kaki's Coop tip: Serve with a few frozen blueberries on top.
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
April 9, 2021
2 Pork Tenderloin (approx 1 lb each)
1 1/2 TBS olive oil
3 garlic cloves
Pork Tenderloin Rub
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Honey Garlic Sauce
3 TBS cider vinegar
1 1/2TBS soy sauce light or all purpose
1/2 cup honey
-Preheat oven 350F
-Mix Sauce ingredients together
-Mix Rub ingredients and sprinkle over port
-Heat oil in large oven proof skillet over high heat. Add pork andsear until golden all over.
-When pork is almost seared, push o the side, add garlic and cook until golden.
-Pour sauce in. Turn pork once, then immediately transfer to the oven
-Roast 15-18 minutes or until the internal temperature is 155F
-Remove pork onto plate, cover loosely with foil and rest 5 minutes
-Place skillet with sauce on sove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
-Remove from stove, put pork in and turn to coat in sauce
-Cut pork into thick slices and serve with sauce.
Recipe by Nagi