Aaaand those of us not so used to whipping out a beautiful cake with 278 layers SAY WUT?!
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It isn’t currently available, but I’ll bookmark it in case it is later. In the meantime, I’ll have to try the peeling metod with the water, though boiling water and I have never mixed well…
Thank you!
Maybe I’ve just gotten perfectly ripe peaches but I just pull peel the skin off so easily.
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You’re welcome. That fruit peeler was widely sold in Midwest grocery stores, so perhaps ask at your local market?
I couldn’t agree more with the peeler. I am not a fan of the boiling / you lose too much flavor!
I have the Zyliss peeler and also a Messermeister serrated peeler which works as well as the Zyliss. For a small amount of peaches, the peeler works just fine, but for large amounts, the boiling water is probably more efficient. If you peel over a bowl, the juices won’t be lost. And as Elsieb has mentioned, sometimes you can peel the skin right off without a tool.
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I did. The fuzzy peach skin was very thin, and actually peeled away if I caught enough of it with my bird’s beak paring knife. I cut the peaches in half, leaving the pit in one half, and peeled that way. I’ve always found it easier for me to peel that way on fruit like apples, peaches and nectarines.
And yes, if the skin is very thin, I think unpeeled nectarines would work very nicely!
My daughter made 60 of these iced oatmeal-molasses cookies (no chips or raisins - Sally McKenney’s recipe). Simple but very tasty.
She found out we were out of brown sugar and started to make some by whisking molasses into white sugar, then caught herself and asked me if she’d get the same result just dumping an extra teaspoon of molasses into the recipe. I figured that was about right.
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Just a simple chocolate cake – nothing special. Martha Stewart recipe for the cake frosted with a chocolate butter cream frosting (forgot where I got the recipe for the frosting).
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A nectarine buttermilk muffin with a sprinkle of blueberries. I had 2 nectarines that needed to be used. Its a cornmeal muffin into which I mixed in chopped nectarine and sprinkled blueberries. Instead of melted butter I used grapeseed oil which google told me I should use 3/4 of a cup versus 1 cup melted butter. Its an extremely light muffin.
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I’m going to try a banana muffin recipe with a cream cheese mixture in the center.
Any advice on how long these can hang out on the counter?
This recipe says 3 days or freeze for up to a month. My own inclination would be to treat them like cream cheese and refrigerate or freeze when cooled after baking.
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Ive been thinking about your cookbook collection and reasoning. I really like it and will think the same way when i want to buy a new cookbook.
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Peach blueberry custard tart, sprinkling of almonds, adapted from Raymond Blanc’s Tarte Mamam. I love when the edges of the peaches are carmelized from the dusting of confectionery sugar prior to adding the custard. The tart bakes for about 20 minutes prior to adding the custard.
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Very nice! Maman Blanc was quite a force, from what I’ve read.
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She’s certainly had an influence on me !
Interesting … from UK Guardian, US edition:
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Yummy! Nanny Blanc?
@BarneyGrubble
Hahaha! Nice play on words, not so sure Maman Blanc would be in accord. I picked up some apples last week at the FM, I see her classical rendition in the near future.
Rye Chocolate Chip Cookies from Milkstreet. The rye flour is toasted in a frying pan until it becomes a little darker and taken off heat butter is stirred until melted. Then if flour, sugar, eggs, etc. Also a tablespoon of molasses. Rye flour gives them a nutty flavour. I used a #40 disher and got 36. Cookie baked up to 1 1/2" wide. Its a nice chewy cookie which is a bit thicker than my usual ccc.
https://www.copymethat.com/r/2vwaO7qSp/rye-chocolate-chip-cookies-from-christop/
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