• 8/22 Eat A Peach Day - 5

    From Dave Drum@1:18/200 to All on Sat Aug 20 12:35:18 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: NYT Peach Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    MMMMM---------------------------PASTRY--------------------------------
    2 c Flour
    1 ts Salt
    2/3 c Cold lard
    1/4 c Ice water

    MMMMM--------------------------FILLING-------------------------------
    4 c (to 6 c) ripe peaches;
    - peeled, sliced
    2 tb Lemon juice
    1 c (to 1 1/4 c) sugar
    1/4 c Flour
    Bit of fresh grated nutmeg

    Mix the flour and the salt. Add the cold shortening in
    2" pieces. Cut it into the flour until the mixture
    is crumbly. Squeeze a bit together (if it crumbles, add
    more shortening).

    Mix in ice water, a couple of tablespoons at a time,
    with a fork until the dough sticks together. Pat it
    together, but do not overhandle.

    Shape into 2 flattened discs. Wrap in waxed paper and
    refrigerate for a few hours or overnight.

    Mix peaches with lemon juice. Add sugar and flour and
    mix.

    Roll out the first pastry disc and place in a 9" pie
    plate. Add filling. Grate nutmeg on top.

    Roll out second disc. Cut slits in a decorative pattern.
    Place on top of filling. Wet edges of bottom pastry with
    cold water. Trim pastry; pinch bottom and top edges
    together.

    Bake @ 425+XF/218+XC for 15 minutes, turn down to
    375+XF/190+XC and cook until peaches bubble and pastry is
    golden, about 45 minutes. Serve slightly warm with ice
    cream.

    By Cathy Horyn

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Wed Aug 21 15:37:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peach Ice Cream
    Categories: I scream, Dairy, Fruits
    Yield: 7 servings

    1 1/2 c Whole milk
    2 lg Eggs
    2 Egg yolks
    1 1/4 c Sugar
    1 1/4 c Heavy cream
    1 pt Ripe peaches; chopped, w/
    - peel on
    Juice of 1/2 lemon

    Place milk in the top of a double boiler and bring just
    to a simmer over gently boiling water over medium heat.

    Meanwhile, whisk together eggs, egg yolks, and 3/4 cup
    of the sugar in a mixing bowl. Lightly whisk 1/4 cup of
    the hot milk into egg mixture, then whisk egg mixture
    into remaining milk in top of double boiler. Cook,
    stirring constantly with a wooden spoon, until mixture
    is thick enough to coat back of a spoon, about 15
    minutes.

    Transfer mixture to a mixing bowl; stir in 1 1/4 cups
    heavy cream; refrigerate until cold.

    Combine peaches, remaining sugar, and lemon juice in a
    mixing bowl; the peel will add a rosy color. Cover and
    refrigerate for 2 hours.

    Drain and stir accumulated peach juices into cream base
    (return fruit to the refrigerator). Pour base into an
    ice cream maker and process according to manufacturer's
    directions. Just before mixture is set, add peaches.

    Yield: serves 6-8

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Kitchen

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