Summer Peaches and Cream Supreme

Just out the side entrance to the convent one steps directly into an orchard of fruit trees: peaches, nectarines and pears. Most of these trees were gifts to us back when the convent was being built, and what a gift they have been each year, providing us with beautiful fruit for eating, cooking, and preserving into different forms of gifts. Right now the peaches are at their peak, gorgeous to behold, and luscious to eat.

I have been longing to see some of them turned into a dessert. I love peach pie, peach cobbler or crumble, but my heart was set on something cool, light and summery, so I set about to make this happen. Here’s what came of my efforts which were quick and easy — just as I wanted them to be.

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Summer Peaches and Cream Supreme
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
30 minutes
PREP TIME
30minutes
READY IN
1 hour

Ingredients

Instructions

  1. Press one sheet of phyllo into 9 inch pie plate. Shape and crimp edges to form a crust pour beans into shell and bake according to directions on wrapper until golden brown. About 10 minutes. Remove and discard beans. Let cool completely.
  2. Into a medium saucepan cut up 6 peaches. Add ½ cup water, ½ cup sugar, juice of half a lemon and cook until it begins to thicken into a syrupy sauce. After 20 minutes (approx.) add zest, amaretto or extract. Let cool. Add the four remaining peaches, nicely sliced.
  3. Soften ice cream and spread half into cool shell. Spread a layer of peaches and syrup across this. Then spread remaining ice cream over peaches. Finally swirl remaining cool whip over entire top and freeze till serving time.
  4. Cut into wedges, spoon remaining peaches and sauce over each serving and sprinkle with toasted coconut.

peaches&cream3

peaches&cream2

All American “Stars and Stripes” Pie

This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.

I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:

“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “

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All American "Stars and Stripes" Pie
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
1 hr 15 min
PREP TIME
45 minutes
READY IN
2 hours

Ingredients

Instructions

To Prepare Crust:
  1. 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  2. 2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  3. 3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
  1. 4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
  2. 5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
  3. 6. Fill the 1/4 area with the uncooked blueberry filling
  4. 7. Fill the rest of pie with strawberry rhubarb filling
  5. 8. Remove foil
  6. 9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
  7. 10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
  8. 11. With your fingers, pinch crust to create a nice ruffled edge.
  9. 12. Brush the entire crust with egg wash and a sprinkling of sugar
  10. 13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
  11. Cool slightly and enjoy with a big scoop of vanilla ice cream!

FullSizeRender (31) Pie pic 1

Zesty Orange Rolls

One of our Sisters — who is an experienced cook and baker — is teaching one of our Community young girls how to bake, and she is becoming quite successful at it. Not only is she acquiring valuable experience, she is at the same time using this as an effective fund raiser by selling the bread to the Community houses. Proceeds from the sales are divided between the convent and the “young baker in training” to pay for her music lessons and other band related expenses.

I love to watch the two of them together turning out beautiful, fragrant warm loaves of various breads: whole wheat, oatmeal raisin, English muffin, and cinnamon swirl to mention a few – such a wholesome nurturing sight! From time to time they will feature some type of sweet roll such as sticky buns, or cheese Danish. This week they are offering frosted orange rolls. I doubt there will be any left over.

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Zesty Orange Rolls
SERVINGS
30rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25minutes
PREP TIME
2hours
READY IN

Ingredients

Instructions

  1. In small bowl, dissolve yeast in water.
  2. In large bowl, mix milk, shortening, sugar, salt, and egg.
  3. Add yeast mix; blend well.
  4. Stir in enough flour to make a soft dough.
  5. Kneed on floured board for about 7 minutes.
  6. Put in greased bowl, turn to grease top.
  7. Cover and let rise until doubled, about 1 hour.
  8. Punch dough down; divide in half.
  9. Roll each into a 15"x10" rectangle.
  10. Mix filling ingredients until smooth.
  11. Spread half on each rectangle.
  12. Roll up, starting with the long end.
  13. Cut each into 15 rolls.
  14. Put in 2 greased 11"x7" baking pans.
  15. Cover and let rise until doubled, about 45 minutes.
  16. Bake at 375 degrees Fahrenheit for 20-25 minutes, until lightly browned.
  17. Mix glaze ingredients, spread over warm rolls.

Hot Chicken Salad Bundles with Roasted Red Pepper Sauce

Winter has finally hit Cape Cod. With our first snow flurry and single digit temperatures, I felt it was time to create new twists on some old recipes, to warm and delight the cockles of our guests’ hearts: a summer favorite bundled up and served on a puddle of roasted red pepper sauce, giving it just that bit of flair. From the comments I heard, I believe we struck it right with this recipe.

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Hot Chicken Salad Bundles with Roasted Red Pepper Sauce
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
15minutes
PREP TIME
30minutes
READY IN
1hour

Ingredients

Instructions

Prepare the Chicken Salad
  1. Preheat oven to 375 degrees
  2. Mix all of the chicken salad ingredients together in a bowl and set aside
  3. Roll out two puff pastry sheets to 11 x 11” and cut into 2- 5 x5 “ squares (removing one inch of the border – the pastry needs to be this measurement to be thin enough)
  4. In the center of the square put about a ½ cup of chicken salad and draw the sides up to create a bundle, twisting and pinching the top to secure.
  5. Place the bundles on a parchment lined pan and brush with egg wash
  6. Cook for about 15 min. or until golden and cooked through
Meanwhile prepare the pepper sauce
  1. Heat the oil in a saute pan.
  2. Add the shallot and cook until soft.
  3. De-glaze the pan with white wine and cook 1 minute longer
  4. Add the stock and the drained roasted red peppers. Cook 5 min.
  5. Cool slightly, and puree in the blender
  6. Season with lemon juice, salt and pepper and transfer to a small saucepan to reheat a few minutes before serving.

Fresh Fig, Walnut and Mascarpone Tart

When I was a child, there was a peacock that used to strut through the back yard of my great-grandmother’s house. He would time his performance perfectly; as soon as all of us were gathered at the window, he would throw his head back, arch his feathers into a magnificent fan, and do a little pirouette as graceful as a king. It is like this with figs — they must be showcased.

I can’t pass up a fresh fig in a grocery store, especially when I’m doing holiday baking. Our local grocer had a nice selection of figs this past week, and I thought they would make a handsome and tasty dessert for a holiday luncheon we were preparing. Flamboyant as they are with their velvety exterior and intricate, seed-filled interior, they beg to be shown off.

The marriage of figs, mascarpone, and walnuts makes a fabulous winter dessert, and I would recommend this one for any dinner party. You can make the tart shells ahead and freeze them. When you are ready to use them, fill them while still frozen, and they will thaw in time for dessert. Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of your meal. Look for figs that have a rich, deep color, and are plump and tender, but not mushy.

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Fresh Fig, Walnut and Mascarpone Tart
SERVINGS
6individual, or a 10" round tart pan
CHANGE SERVING SIZE
individual, or a 10" round tart pan
COOK TIME
15 minutes
PREP TIME
15 minutes
READY IN
30-35minutes

Ingredients

Instructions

Crust
  1. Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with paddle attachment, scraping down the sides and bottom occasionally. Add the flour and mix on low speed until fully incorporated, about one minute (don’t over mix). Add the egg yolk and continue to mix on low speed until the dough comes together, about 30 seconds.
  2. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
  3. Remove from refrigerator and let soften until pliable. Flour your work surface so dough does not stick, and sprinkle the top of dough with a little flour. Roll out dough, starting in middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
  4. Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
  5. Bake at 350 for 30 -35 minutes, positioned in the center of the oven, until golden. Be sure to keep a careful eye so that it doesn’t over cook. If using individual tart pans, these will take about 12 min. to bake. Let cool before filling.
  6. While these are baking, spread your walnuts onto a sheet pan and toast in the oven – once you smell them, remove them, they will be done!
Filling
  1. Put the jam in a microwaveable bowl, and heat in the microwave for about 20-30 seconds until the jam is of a more spreadable consistency. Add the brandy, a tablespoon at a time until desired consistency. Spread this over the bottom of the tart shell (s) but not up the sides. Let cool.
  2. In a stand mixer with the beater attachment, whisk together the mascarpone, whipping cream, vanilla, powdered sugar and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.
  3. Spread this mixture over the fig jam leaving about 1/4 “ of space of the jam showing on the edges, so not completely covering the jam base.
  4. Decorate the top w/ some toasted walnuts mounded in the center, a couple of quartered figs and right before serving, drizzle with some light honey.

If making ahead, have your components ready but don’t assemble until close to serving time.

End of Summer Fresh Lemon Gelato

September is season unto itself on Cape Cod. As many of our visitors return home to school and work, there is a quieter spirit. Yet the air is warm, gardens are full, the beaches are less crowded and the sunsets are beautiful. We are enjoying the best month of the year here. There is still lots of outdoor living to be done before the crispness comes with days of shorter daylight. Thought this recipe for one of the best and freshest tasting gelatos might be just the thing for some of those late summer warm nights.

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End of Summer Fresh Lemon Gelato
SERVINGS
1quart
CHANGE SERVING SIZE
quart
COOK TIME
0mins
PREP TIME
15mins
READY IN
2 1/2hrs

Ingredients

Instructions

  1. In a bowl, using a hand mixer combine creams and sugar until sugar dissolves
  2. Stir in vanilla, lemon juice and zest and salt
  3. Refrigerate the mixture for at least 2 hours
  4. Pour the mixture into an ice cream maker and process according to manufacturer's directions.
  5. Serve in a hollowed out lemon half for a stunning presentation.