Monday, July 25, 2011

Layered and Grilled Peaches

My husband loves peach desserts. Peaches-n-cream is his absolute favorite but I am always trying to come up with new peach treats for him. His birthday was a couple of weeks ago and I wanted to do something new for him. I came up with this dessert. It was delicious, he loved it and everyone that joined us gave it a big thumbs up! I made individual servings but you could easily make it in a spring form pan, a pie tin or a tart pan.

Layered and Grilled Peaches (serves 8)

4 peaches washed, halved and pitted
1 t fresh lemon juice
3 T honey

8 ounces mascarpone cheese
2 C confectioners sugar
1 t fresh lemon juice
3 t vanilla
1 T butter

16 graham crackers
8 T butter
1 t cinnamon
3 T sugar

Preheat oven to 325. In a food processor, pulse the graham crackers till they are broken up and very fine. Add cinnamon and sugar then drizzle butter in till it all comes together. Butter 8 ramekins (or pan of your choice) and form a "crust" by pressing the mixture into the bottom of the dish... as thick as you like. Bake for 8 minutes then remove from oven and cool completely.

Next wash, cut in half and pit your peaches. Toss in a large bowl with the lemon juice and honey the refrigerate while your crusts cool and you make the next layer.

Combine the mascarpone and confectioners sugar then add the lemon juice, vanilla and remaining tablespoon of butter. Whip until doubled in volume (about 5 minutes). Pipe a nice thick layer over each ramekin of graham cracker crust and allow to chill one hour.

Preheat your outdoor grill and grill the peaches, flesh side down for 5-8 minutes then flip for only an additional minute then place them, flesh side down once more, on top of the chilled desserts.

Serve immediately so the peaches are warm and dripping over the creamy layer and down onto the crust.

Tuesday, July 5, 2011

Alaskan Halibut

My thoughtful friend Barbara (BarbaraBakes) recently traveled to Alaska and went deep sea fishing while she was there. She and her husband caught some lovely fish and she was kind enough to bring me 4 gorgeous pieces of halibut from her trip. I am stowing 2 away for fish-n-chips but this dinner was so delicious that I have to share it! The fish was so mild and buttery... truly one of the best pieces of halibut I have ever had. Thanks Barbara!

2 pieces halibut
4 T butter
juice of 1 lemon
4 T olive oil
1 T charcoal sea salt
a good grinding of black pepper
4 sprigs lemon thyme (I am growing mine in my new little herb garden this summer)
1/2 lb. fresh green beans

Preheat oven to 375 along with a 12" cast iron skillet. Once hot, remove the skillet and cover the bottom with 2 tablespoons of the butter then place the fish (skin side down) in the center and place back in the oven for 5 minutes. Combine the lemon juice, olive oil, charcoal sea salt, pepper and thyme in a dish and mix well. Remove the skillet again and pour the sauce all over the fish to evenly cover and place in the oven again. Bake for 20 minutes. Wash the green beans and then pour them over the fish and sauce along with the remaining 2 tablespoons butter. Continue to cook for another 10, or so, minutes then remove from the oven and allow the dish to "rest" for at least 5 minutes. The butter should be nicely browned and the beans should be slightly wilted but still crisp! I served mine over whipped Yukon potatoes.