Current favorite breakfast? Biscuits & jam. Homemade peach jam.
Peaches are one of the best things to come out of summer. With the end of the season nearing, they’re amazingly fresh, incredibly juicy, and super inexpensive. We took advantage of the sales and made peach freezer jam to stretch out peach season a little longer.
There’s almost no recipe… almost. Peel and cut fruit, stir in sugar and pectin. Pour into jars. Spread over biscuits. Lick fingers clean. It’s almost that easy!
You can peel a peach a couple of ways. A paring knife or vegetable peeler works just fine, but you do lose a little of the fruit in the process. I usually blanch the peaches to loosen the skin – this removes only the skin. To peel a peach, simply bring a pot of water to boil. Cut an X into the bottom of each peach and drop into the water for 60 seconds. Transfer peaches to a bowl of ice water to cool quickly. The skins will pull right off!
Freezer Peach Jam
A quick no-cook freezer jam made from fresh peaches.
Some of the greatest things about food blogging have very little to do with food. I’ve had a chance to meet some absolutely fun and wonderful people over the last several years, and one of those fun and wonderful people is about to have a brand new baby!
My friend Josie, the sweet tea and southern food lover behind Pink Parsley, will soon be welcoming a new baby boy to her family! Since we all couldn’t get together in one place at the same time to celebrate, our friend Annie of Annie’s Eats is hosting a virtual baby shower – lots of food, lots of love, spread out over the country.
I chose to make Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce. Josie’s love of peaches rivals few and you’ll never come up short of suggestions if you search the word “chipotle” on her blog. We combined the two and ended up with one heck of an appetizer and one completely addicting dipping sauce!
Empanadas are one of our favorite ways to “deal with” leftover pulled pork. (I say it like it’s a chore. It’s most definitely not!) And the sauce? It’s almost a barbecue-sweet & sour hybrid with the expected tanginess from the tomatoes and cider vinegar, smokiness from the chipotles, and sweetness from the molasses and a big helping of your favorite peach preserves.
So head on over to Annie’s Eats and Pink Parsley – run, do not walk – to share some love and see a round-up of the full shower menu. It’s full of amazing food from some very talented (and equally fun and wonderful) bloggers.
And, seriously. We’re really going to have to figure out a way to do this in person next time.
Pulled Pork Empanadas with Peach-Chipotle Barbecue Sauce
Leftover pulled pork gets a makeover with empanadas and a sweet-smokey-spicy barbecue dipping sauce. Take a short cut and simmer peach preserves with your favorite brand of barbecue sauce or make the sauce from scratch.
For the empanadas:
1 stick of butter, chilled
1 1/4 cup whole wheat flour
1 1/4 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp fresh ground black pepper
1/3 cup ice water
1 Tbsp white vinegar
~2 1/2 cups leftover pulled pork
For the sauce:
2 Tbsp olive oil
1/4 cup chopped onion
1 clove garlic, minced
1/4 cup peppers and sauce from canned chipotles in adobo, minced
2/3 cup ketchup
1/4-1/2 cup water
1 Tbsp cider vinegar
1 Tbsp spicy brown (or creole) mustard
1 Tbsp molasses
1/2 cup peach preserves
Pinch of salt
For the egg wash:
1 Tbsp water
To make the empanada dough, cut the butter into the flours, salt, pepper, and paprika in a large bowl until the butter chunks are pea-sized (I do this in a food processor).
Whisk together the egg, water, and vinegar and add to the flour mixture, mixing with a fork until just incorporated.
Turn out onto a lightly floured surface and knead a few times before patting into a circle.
Wrap the dough in plastic and chill for an hour.
To make the sauce, heat oil over medium heat in a medium sauce pan.
Saute onions until soft and translucent. Add garlic, stir, and cook for 1 minute more.
Add the minced chipotles and sauce to the pan.
Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves.
Simmer for 10 minutes.
Season with salt & pepper to taste.
Transfer to a jar or airtight bowl and store in the fridge (will keep for ~2 weeks).
To form the empanadas, cut the dough into 4 pieces and roll to ~1/8 inch thick.
Cut ~4-inch round circles from the dough, rolling and cutting scraps (you should get 4 rounds from each quarter).
Whisk egg and water together and brush the edges of a dough round.
Preheat oven to 400.
Toss 1/4-1/3 cup sauce with pulled pork (just enough moisten the pork).
Place a large spoonful of pork in the center of the round, folding the top half to the bottom, and lightly pressing to seal.
Use a floured fork to press the tines around the edges.
Repeat for all remaining dough rounds.
Brush the empanadas with the remaining egg wash.
Bake 20-25 minutes, until golden brown.
Serve warm or at room temp with additional sauce for dipping.
It’s my turn to host Project Pastry Queen this week so I picked cake. But that’s not just any cake, that’s a birthday cake!
A 50 something-th birthday cake for the man who made sure that I knew more about football at 11 than most grown men. The man who searched the entire neighborhood for his “missing” daughter, only to find her safe at home, asleep under her bed. The same man who thought it was “funny” to knock on her bedroom window on Halloween night wearing a Jason mask. (Spoiler alert. Not funny.)
I’m not sure how either of us survived to his 50 something-th birthday But we had a fancy cake to celebrate! A fancy cake studded with peach chunks and roasted pecans. A fancy cake filled and topped with dulce de leche frosting. And more roasted pecans.
The peach-pecan-dulce de leche combination is a winner. It’s great in ice cream form and wonderful when paired with a moist cake. I took a few liberties with the original recipe:
– I made half the recipe and baked it in 3 6-inch pans.
– I cut back the sugar by half.
– I replaced the suggested American-style buttercream frosting recipe with the dulce de leche swiss meringue buttercream recipe that we’ve eaten far too much of lately.
– I filled the cake with frosting instead of the suggested peach preserve-pecan mixture and decorated the cake with the leftover pecans.
The recipe as I made it is below. It’s a lot of butter and sugar, but to get a big 3 layer, 9-inch cake, simply double the cake recipe. The frosting recipe is enough to liberally fill and frost the cake, with leftovers. To frost a 9-inch cake, consider only increasing the frosting recipe by 50%.
Peach Cake with Dulce de Leche Swiss Meringue Buttercream
A moist peach cake topped with dulce de leche swiss meringue buttercream.
This is one of my very favorite recipes in the entire cookbook. The browned butter adds a wonderful layer of flavor to the filling and biscuits. Back when I made this the first time, I thought that it was far too sweet. During peach season, ripe peaches are plenty sweet enough to carry a dish like this!
– Cut the sugar in half so the fantastically sweet peaches could shine through.
– Substituted whole wheat flour for half of the white.
– Whisked 2 Tbsp of bourbon into the butter before putting the batter down.
– Added ~1 tsp of cinnamon to the cobbler batter.
– Instead of using 1/2 cup packed brown sugar for the topping, I just sprinkled 2 Tbsp over top.