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Tuesday, July 12, 2011

Berry Twisted Peach Bellinis

Berry Twisted Bellini
 These Bellinis are so peachy good that before you know it you will be slurping at the bottom of the glass, but beware they pack a punch!  Perfect for the deck this summer!

Berry Twisted Peach Bellinis (Makes 6 generous servings)
6 peaches
6 oz peach schnapps
1 bottle prosecco or champagne, 750ml
1/4 cup fresh cherries
1/4 cup fresh blackberries
1 1/2 tbsp sugar

Plunge peaches into boiling water for approx 15-30 seconds.  Remove to an ice bath.  The skins will easily slide off.

Cut peaches into chunks, remove pits.  Puree until smooth.  Pour into ice cube trays, approx 24 cubes.  Place in freezer until just frozen.  If they freeze too solid, remove from freezer a little before you need them to allow them to soften up a bit. 

Combine blackberries, cherries and sugar in blender and blend until smooth.  This makes a coulis.  Strain if desired.  Refrigerate until needed.

For each drink ( I made 2 at a time) combine 1oz peach schnapps with 4 peach cubes in blender and mix until smooth.  Pour into glass.  Add 1/2 cup prosecco and gently stir until well combined.  Add 1 tbsp coulis and lightly stir.  Slurp Sip away!

Thursday, July 07, 2011

Simple Summer Strudel

Simple Summer Strudel

Fresh peaches, cherries and blackberries are a delicious combination in this simple and quick strudel.  This recipe couldn't be any easier, it took maybe 15 minutes to prepare.  In true lazy summer form, I used prepared puff pastry.  I do love to do everything from scratch, but sometimes quick and easy is the way to go.  I always keep a package of frozen puff pastry handy for last minute treats.  My kids' only complaint of this yummy strudel was that they didn't get enough!  I will definately be making this again.  Who knew these flavours would work so well together?!

Simple Summer Strudel
1 pkg frozen puff pastry, thawed
1 peach
3/4 cup pitted cherries, quartered
3/4 cup blackberries, halved
1/2 cup sugar
1 egg, beaten

Chop peach, into pieces that are roughly the same size as the cherries and blackberries. Place peaches, cherries, and blackberries in a bowl, add sugar and stir until coated.

  Roll out pastry on lightly floured surface into a large rectangle.  Spoon fruit mixture evenly down one side.  Brush edges of pastry with beaten egg.

 Fold pastry lengthwise across fruit. Seal edges.  Place on parchment lined baking sheet.  Score the top in several places. 

Bake @ 400°F for 30-40 min until golden brown and nicely puffed up.  Allow to cool, slice and serve with fresh fruit.

Tuesday, July 05, 2011

Week #10: Peaches, Cherries and Blackberries

Summer is officially upon us, the kids are done school and the sun is shining.  Calgarians tend to make the most of summer, as the memory of winter is far too recent and the threat of cooler weather is always present.  My family is no exception and we are already fully enjoying all that summer brings. 

We just returned from an amazing camping trip to "Writing on Stone Provincial Park".  If you have never been I would highly recommend it.  The Hoodoos are breathtakingly beautiful and a lot of fun to explore.  The river is shallow and slow with a beautiful sandy beach.  The history and the petroglyphs are fascinating.  I can't imagine a more perfect camping destination.

We recently purchased a tent-trailer and I have admittedly gone a little crazy planning the summer with trips.   Every weekend is booked.  Between the weekends away, and the weeks home unpacking, washing, and re-packing, I fear the recipe challenge may suffer a wee bit.  I promise not to abandon it, but it may take a little longer to create, cook, and blog.  So please excuse my lazy summer attitude, but it is my duty as a Calgarian to indulge.

I should be able to come up with some summery creations with this weeks ingredients.

Husband: Peaches
Daughter: Blackberries
Son: Cherries