Wednesday, August 27, 2014

Roasted Peaches with Yogurt and Berries #2 Peaches 8 Ways

In 1860 Brampton was one of the largest peach plantations on Maryland's Eastern Shore. Today all the fruit trees are gone but not our love for peaches. Every year during the season we try to offer something with peaches for breakfast or afternoon tea. Roasting peaches brings out their sweetness and this recipe can be used for breakfast or for dessert. Serves 4



INGREDIENTS
2  large ripe peaches, make sure they are not too soft but they need to be ripe.
2 Tbs. sugar
a pinch of freshly grated nutmeg
1/3 cup fat free Greek yogurt
2 Tbs. real maple syrup
a smidgen of freshly grated nutmeg
1/2 cup fresh blueberries, blackberries, raspberries or a mixture of them all
1 tsp. real maple syrup

DIRECTIONS
Preheat oven to 425 degrees Fahrenheit.
Spray a 8x8 Pyrex dish with pan coating. Set aside.
Peel peaches with a sharp knife and cut them in half. Remove the stone. Put peach halves into a bowl and sprinkle with sugar and nutmeg. Turn each half until nicely coated with sugar. Place peaches into pyrex dish cut side down and put into oven for 20 to 30 min. until you feel no resistance when poking the peaches with a knife. The time can vary according to the size and ripeness of the peaches. Please start checking after 15 min.
While the peaches are in the oven mix the yogurt, maple syrup and smidgen of grated nutmeg. Set aside.
Rinse blueberries and add them to a small bowl and coat them with the one teaspoon of maple syrup.
When the peaches are soft and slightly caramelized remove them from the oven and set them on a cooling rack until they are cold.
Arrange each peach half on a small plate cut side up, add a dollop of yogurt and sprinkle with the prepared berries. Serve and enjoy!


Danielle Hanscom
Brampton Bed and Breakfast Inn
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Monday, August 25, 2014

Pork Tenderloin with Peach Salsa, #1 Peachs 8 Ways

First in a series of 8..our magic number. Peaches are in great supply this year! Let's see what the 8 Broads can come up with to do for with them. YUM.



This is one of my favorite recipes for a summer dinner.   The tenderloin can be cooked on the grill or in the oven.   Be careful if using the grill not to overcook the meat as tenderloin is very low in fat and can dry out quickly.    This recipe calls for using a rub on the meat.    Commercial rubs are readily available from your favorite herb and spice vendors, or make your own by combining 1/2 a cup of white or brown sugar with a tablespoon each of chili powder, garlic powder and onion powder, and a teaspoon each of salt, pepper, basil and cayenne.   You can substitute 1 large mango for the peaches in this recipe, or add a little finely diced red onion if you enjoy it.    The peaches should be chopped and added right before needed as they will darken and release juice if they sit too long.  This salsa is also excellent with salmon.

 
Pork Tenderloin with Peach Salsa
serves 6
INGREDIENTS
Two pork tenderloins - about 1 1/2 lbs each
2 teaspoons olive oil
2 - 3 tablespoons rib rub  
2 medium size peaches
2 medium size tomatoes
1 tablespoon finely diced fresh ginger
2  tablespoons chopped fresh cilantro
juice of 1/2 a fresh lime or lemon
1 tablespoon honey
3/4 teaspoon dried cumin

DIRECTIONS
Brush olive oil on pork tenderloins and sprinkle with rib rub.   Either grill carefully on medium heat, turning every 2 to 3 minutes,  or place on a greased baking sheet in a 350 degree oven.   Cook until internal temperature registers 140 degrees.  (about 10 to 15 minutes on the grill or 30 minutes in the oven.)

Meanwhile, make the salsa.   Dice peaches and tomatoes.  (1/4 to 1/2 inch pieces). Chop or grate fresh ginger.   Chop the cilantro.  Put everything all in a small bowl with lime or lemon juice, honey and dried cumin and stir gently.

 






 When pork is ready slice and serve it along with 2 or 3 tablespoons of the salsa on each plate.
  

 The White Oak Inn
Yvonne Martin - The Ohio Broad 
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Thursday, August 21, 2014

Easy no cook spaghetti topping. tomatoes 8 ways bonus



This is probably one of the easiest things you will ever make. Esther's wedding was in September and my dear friend Betty Gladden and innkeeper from Alameda CA flew in to help (along with 8 other amazing friends/innkeepers/gluttons for punishment)  She arrived saying... I will look after everyone so that they have good food while they are working. Weddings are hard work. Who knew. Pintrest would make them look like a walk in the park! But Betty knew and she wanted to keep the staff (volunteer no less!!!!) fed and happy. Every single person here wanted this recipe before she left. We all LOVED it. It is more of a process than a recipe. Betty made in in large scale when she was feeding volunteers working to clean up after Hurricane Katrina in New Orleans.
Honestly.. fabulous.. Use good to great tomatoes. Heirloom are best. and.. if you have questions you can email Betty!

 INGREDIENTS

this makes a quart of  topping
4Tomatoes- any kind, diced  (use any kind. Heirloom are so good!)
1 red onion (because they are sweeter. Vadalia or spring onion work well too)
1 red/yellow/orange pepper, diced
a big bunch of basil chopped
parsley
salt
pepper
1/4-1/2 cup really good olive oil
other herbs if you want them
roasted garlic.. not necessary but I have used it successfully


 DIRECTIONS ---
Chop the tomatoes.
Chop the onions
Chop the basil
Chop the parsley
Choose a nice clear glass container that you will enjoy looking at all day. Vases work beautifully
Layer at intervals the chopped tomatoes, onions, peppers, basil, tomatoes, parsley, peppers, basil..salt
Press down lightly into the vase, pitcher, container
Slowly pour really good olive oil over until it fills in the spaces. I used 1/3 cup for mine
Allow to sit on the counter so you can admire it all day... minimum 5 hrs

Half an hour before serving:...  Boil water and cook pasta. I used spagetti but you can use whatever you like. Gluten free works fine.
find a really good piece of Parmesan Reggiano and allow it to temper
Cook the pasta in boiling salted water
Place on a  plate
Top with the tomato/onion/pepper/garlic/basil that has been 'steeping' on your counter all day
Grate the best cheese on top that you can find...
Pour a glass of Italian red wine
Call it a night!

If you have questions. Ask Betty!


Debbie Mosimann
Swiss Woods Bed and Breakfast
The Lititz PA Broad
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Monday, August 18, 2014

A Fine Parisian Salad, #8 Tomatoes 8 Ways

Lynnette at 16
When I was sixteen, my wonderful Grandmother took me to Europe.
One of our last stops was Paris and, I must tell you, I was instantly in love with that city.

At dinner in our hotel, we had a salad that could not be more simple.  Or more delicious.   I do believe that every time I take a bite into one I've prepared at home, I see The Eiffel Tower and a sixteen year old who just couldn't possibly take everything in.
There is no easier salad to prepare and it is perfect in the summer.
Note that I've listed ingredients for one (preferably with a glass of wine!) but you can expand to accommodate any number.
When The 8 Broads went to France two years ago, I was still in love with Paris and I'm ready anytime to go back!
Bon Appetit!


 --- INGREDIENTS ---

One large, beautiful tomato of summer
One carrot
One cucumber
Olive oil....really good
Your favorite vinegar
Plenty of salt and pepper


--- DIRECTIONS ---

Cut the tomato into quarters or eighths (depending on the size).
Place in one portion of your plate.
Shred the peeled carrot and place in another portion.
Peel the cucumber and cut the cuke in half lengthwise.   Scoop out seeds (a grapefruit spoon works just great for this).   Slice thinly.
Place on the plate.

Mix together your favorite oil and vinegar and drizzle over the salad.
Sprinkle with salt and pepper to taste (this does take quite a bit of salt and I am a very stingy salt user).
Enjoy!

The William Henry Miller Inn 
 Lynnette Scofield
the Ithaca Broad

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