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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.


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.

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February 25, 2021

From Martha Stewart's Kitchen:

Serves: 6

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.



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

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