Peaches and Tomatoes
Sometimes, I’m a little ambitious in my new role as a full-time homemaker. Last month, when the sign-up for peaches and tomatoes from a local farm went around the room in Relief Society, I decided to get some. The only problem is the smallest units were 8 pound of tomatoes and 23 pounds of peaches.
“Well, there’s nothing like fresh tomatoes or peaches!” I think. On Tuesday, I picked them up, realized I was in way over my head, and promptly dropped off as much as I could at my mom’s, my dad’s and my in-law’s homes.
I still have an obscene amount of both, despite having found half a dozen new recipes for both fruits. So, if you have any favorite recipes, I’d be forever grateful for a few more ways to get rid of all my produce!
Here are two of my favorites from this week:
(Adapted from Rachael Ray’s recipe )
2 beefsteak tomatoes
Salt and freshly ground black pepper
¾ c whole milk ricotta cheese
1/4 cup chopped fresh basil
2 cloves garlic, chopped
2 scallions, finely chopped
1/3 cup grated Parmigiano-Reggiano
1 egg yolk
Extra-virgin olive oil, for drizzling
Preheat oven 450 degrees F.
Cut each tomato in half across its circumference. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don’t worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
In a small mixing bowl combine the ricotta cheese, basil, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
Fresh Peach Pie
Coconut Almond Crust:
1 c almonds
1 c canned moist-style coconut, flaked (I’ve used regular sweetened coconut in a bag and it works fine)
¼ c sugar
¼ c butter
Preheat oven to 375. Grind almond medium-fine. Mix with coconut. Work in sugar and butter with fingers or spoon. Press evenly in bottom and sides of a 9-inch glass pie plate, reserving 3 T crumbs for top. Bake 10 to 12 minutes until golden brown. If edges get too brown, cover with foil. Place remaining crumbs in pan and toast in oven, same time as pie shell, about 5 minutes.
1 c sour cream
6 T powdered sugar
1 t orange juice
1 t shredded orange rind
1 t vanilla
4 to 5 large peaches, peeled and sliced
1 c whipping cream
Beat sour cream. Add salt, 4 T powdered sugar, orange juice, rind and vanilla. Spread on bottom and sides of shell. Cover with peaches, arranged in attractive manner in shell. Whip cream. Fold in remaining 2 T powdered sugar. Cover peaches with whipped cream. Sprinkle top with remaining mixture from pie shell. Chill.