Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Peach and Lemon Verbena Pie filling!


A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Chilled Peach Mango Soup with Brie and Rosemary Crackers


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I love peaches! This super easy soup is a great light patio lunch, or a refreshing first course for dinner.~Amy

Chilled Peach Mango Soup with Brie and Rosemary Crackers

4-5 medium peaches, peeled and cut into pieces
2 ripe mangos, peeled and pits removed
3- 4 cups orange mango juice
1/2 cup vanilla yogurt

Brie wedges, at room temperature
Rosemary Crostini Crackers

Place peaches, mangos, yogurt and about 1 cup of the juice into blender. Blend until completely smooth. Pour into large bowl and whisk in renaming juice. Chill until ready to serve.

Serve in individual bowls with cheese and crackers.

Makes 4-6 servings

Recipe by Amy Richardson

Country Peach Cobbler Ice Cream Soda


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Fresh peaches just say summer! Enveloped in peach cobbler and caramel ice cream, topped with whipped cream and a waffle cookie, this ice cream soda will take you right to the heart of the south. ~Amy

Country Peach Cobbler Ice Cream Soda

Brown Sugar Caramel*
Peach Cobbler Ice Cream
Dulce de Leche Ice Cream
Soda: original or New York Peach Seltzer
Whipped Cream
Butter Waffle Cookie

Drizzle caramel down the sides of the glass. Layer scoops of ice cream, and fresh fruit into glass. Top with soda and garnish with whipped cream, fresh fruit, and Butter Waffle cookie.

Serve immediately.

Brown Sugar Caramel sauce
1 cup brown sugar
1 cup sour cream
1/2 cup butter
1-2 tbsp half and half, optional

Melt butter over medium heat, stir in brown sugar, cook until bubbly. Remove from heat and whisk in sour cream. Add half and half if a thinner consistency is desired.

Makes 1 1/2- 2 cups

Recipes by Amy Richardson

iSi Classic Stainless Steel Soda Siphon
Available at Williams Sonama
Other fine retailers and the iSI website: http://www.isi-store.com/

iSi Soda Syphon recipes:
http://www.isi.com/en/culinary/recipes/drinks/

Ice Cream and Cookies:
purchased at local grocery stores, Harmons, Trader Joe’s, and Wal Mart

New York Seltzers:
Harmons, World Market

Cinnamon Steel Cut Oats with Fresh Peaches and Brown Sugar Pecan Struesel


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Fresh sliced peaches, cinnamon, and buttery brown sugar pecans, are sure to make your ordinary oats, extraordinary!~Amy

Cinnamon Steel Cut Oats with Fresh Peaches and
Brown Sugar Pecan Struesel

Oats:

1 cup steel cut oats
3 3/4 cups water
1/4 cup half and half
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt
Fresh or frozen peaches, sliced or chopped

Bring water, half and half, brown sugar, cinnamon, and salt to a boil. Whisk in oats and reduce to simmer. Cook stirring occasionally for 25-30 minutes or until oats are of desired temperature.

Easy overnight method:
Place all ingredients in a slow cooker. Whisk to blend. Cover and cook on low for 8 hours.

Streusel:

1/3 cup chopped pecans
1/3 cup brown sugar
1 tbsp butter, melted
1/4 tsp cinnamon

Place all ingredients into a small bowl, and toss together with a fork until evenly blended.
Stir again if necessary as mixture cools.

To assemble:

Spoon oats into individual serving dishes. Top with fresh peaches and sprinkle with streusel mixture.

Makes 4 servings

Recipe by Amy Richardson

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing


Peaches are finally in season! Here is my fresh peach twist on the classic caprese salad. You really ought to give it a try! ~Amy

Peaches are finally in season! Here is my fresh peach twist on the classic caprese salad. You really ought to give it a try!
~Amy

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing

2 large peaches, sliced into 1/8inch rounds
10-12 pieces fresh mozzarella, 1/4 inch thick
1/8 pound prosciutto
Micro greens
Orange champagne vinegar
Olive oil
Fresh cracked pepper and sea salt

To assemble:

Place a handful of micro greens on individual salad plates. Top with prosciutto, and then layer slices alternating, peaches and cheese, ending with peaches on top. Drizzle with a little olive oil and orange vinegar and salt and pepper to taste.

Makes 4 servings

Recipe by Amy Richardson