Thursday, July 11, 2019

Peach-Cherry Ice Cream

In honor of National Ice Cream Month, enjoy this recipe. It's easy and egg-free! Peaches are ripe for the picking and cherries are abundant and affordable. No excuses!!


Peach-Cherry Ice Cream (Egg-Free) Recipe
Makes 1 quart (approx.)
1-1/2 pounds peaches, peeled and chopped into small pieces (about 4 medium)
1 cup cherries, pitted and chopped
¾ cups sugar
1 tablespoon Kirsch liqueur or Grand Marnier
1 teaspoon fresh-squeezed lemon juice
Pinch kosher salt
2 cups heavy whipping cream
1 teaspoon peach schnapps or vanilla extract

Place ice cream maker bowl into the freezer until fully frozen, about 24 hours. In a large bowl, combine peaches, cherries, half of sugar, liqueur, lemon juice and salt and allow to sit for 30 minutes.

In a medium saucepan, over medium heat, add cream with remaining sugar, Schnapps or vanilla. Stir to dissolve sugar, about 10 minutes. Remove from heat. Pour the cream mixture over the peaches and stir until combined. Cover with plastic wrap, making sure plastic is touching the top of the mixture. This prevents a skim from forming. Refrigerate
Overnight.

Once chilled, pour prepared mixture into chilled freezer bowl and prepare according to ice cream maker’s instructions. Pack into a freezer-safe container, place in freezer and allow to harden before serving. Consume within a few days.

Monday, May 13, 2019

Just Peachy Review by Port Arthur News

https://culinarypa.blogspot.com/2019/05/stay-just-peachy-all-year-long.html


Thursday, January 3, 2019

Just Peachy Cookbook -- Now Available for Pre-order on Amazon


Hello All! 

I am proud to announce that my first cookbook, Just Peachy, published by Gibbs Smith, is available for pre-order on Amazon. I hope you will logon and purchase a copy!




https://www.amazon.com/Just-Peachy-Belinda-Smith-Sullivan/dp/142365126X/ref=sr_1_1?s=books&ie=UTF8&qid=1546540206&sr=1-1&keywords=just+peachy+cookbook

Monday, August 13, 2018

Peach Strawberry Crisp




After a while you learn to have a few "go-to" dishes that you can count on to save the day!! When it comes to last minute dessert, cakes and pies take too much time. But crisps and crumbles are perfect--so easy your fifth-graders can make them in very little time. Of course it always helps to have a few basic ingredients on hand. During the summer we always  have peaches and strawberries in the fridge. During the fall and winter months substitute with apple or pears and cranberries.





Peach Strawberry Crisp Recipe
Serves 6-8
Filling
4-5 cups peaches, peeled and sliced
1-2 cups strawberries, hulled and quartered
1 tablespoon cornstarch
1 cup brown sugar
2 tablespoons lemon juice, fresh-squeezed
1/2 teaspoon almond extract
Pinch, kosher salt
Topping
3/4 cup brown sugar
3/4 cup all-purpose flour
1/2 cups rolled oats
1/2 cup chopped walnuts
1/4 teaspoon kosher salt
1 teaspoon Chef Belinda Turkish Coffee Spice Mix
1/2 cup unsalted butter, melted

Preheat oven to 350F. Spray baking dish with cooking spray.
In a large bowl combine peaches, strawberries, cornstarch, sugar, lemon juice, extract and salt. Toss thoroughly to combine and spoon into prepared dish.

Make the topping by combining all ingredients until crumbly and sprinkle, evenly, over the top of the fruit mixture. Bake  for 40-45 minutes until top is golden brown and filling is bubbly. Remove from oven and cool slightly before serving.

(Thanks to Lodge Cast Iron for the perfect baking and serving dish!)






Saturday, July 7, 2018

Sweet Peach Dough Balls


When you have an abundance of fresh-picked peaches straight from the orchard, why not experiment?

Sweet Peach Dough Balls Recipe
Makes 2 dozen
Dough Batter
2-1/2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon Chef Belinda Moroccan Coffee Spice Mix
1-1/2 tablespoons baking powder
½ teaspoon kosher salt
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 cup chopped ripe peaches
Canola oil, for frying 
Confectioner’s sugar

In a large mixing bowl whisk together 2 cups flour and the remainder of dry ingredients. In a 2-cup measuring cup whisk together the milk, egg and butter. Pour into the dry mixture and stir until combined. Add the peaches and thoroughly combine. Add remaining flour a little at a time until batter is thick enough to scoop.

Into a deep skillet, pour 1-inch of oil and bring to 350F. Using a scoop or spoon, drop dough balls into hot oil. Work in batches of 5-6 balls at a time. Dough balls should be about 1-1/2-inch in diameter—it is okay if they are not perfectly round. (I used a #60 spring scoop; and it was the perfect size.) Cook for 2-3 minutes until brown on first side. Most of the dough balls will flip over by themselves as they brown. If not, use a spatula to turn; and cook 2-3 minutes on other side. Transfer to a paper towel-lined cookie sheet to cool. Sprinkle with confectioner’s sugar.



Monday, March 12, 2018

Black & Bloody Mary Cocktail




I love Sunday mornings! Nothing like a Bloody Mary to start a lazy day.

Black and Bloody Mary Cocktail
Serves 6
24 ounces tomato juice
Juice of 2 lemons (approximately 1/2 cup) strained
1 teaspoon prepared horseradish
1 tablespoon Chef Belinda Blackened Spice Blend
2 teaspoons Worcestershire Sauce
12 ounces peppered vodka (Absolut Peppar or Stolichnaya Jalapeño)
Pickled asparagus, green beans or okra, for garnish
Lemon wedges, for garnish
Olives, for garnish

In a medium pitcher mix tomato juice, lemon juice, horseradish, spice blend and Worcestershire sauce. Refrigerate overnight.

To serve add ice to glasses and 1-2 ounces of vodka; top with tomato mix. Garnish with your choice of vegetable, lemon wedge and olive.

Monday, March 5, 2018

Grains of Paradise Encrusted Steak




Steak, like chicken, can get boring if you eat a lot of it. I eat my share of steak!! Let’s face it, what’s not to love? While any steak in a storm will do, I prefer the taste of thick, juicy (and let’s not forget fatty) ribeyes—you can’t beat the flavor. So once in a while I spice it up. This is extremely easy—nothing complicated about it—just five ingredients. Spicy, not fiery.

1 tablespoon Grains of Paradise, coarsely ground
1 teaspoon chipotle powder
Kosher salt
1 ribeye or your favorite cut
Harissa olive oil




In a small bowl mix grains of paradise, chipotle powder and salt. Rub mix into each side of the steak. Wrap steak tightly in plastic film and refrigerate, preferably overnight.






Remove steak from refrigerator 1 hour before grilling and sprinkle both sides with the olive oil. Preheat grill. Cook 4-5 minutes on one side until well-charred; flip and cook until temperature, on an instant-read thermometer, reaches 125F for medium-rare, 135F for medium and 145F for well-done. Transfer to a platter, tent with foil and let rest for 10 minutes. Serve with slices of herb butter.




Whisky Herb Butter, Optional
1 stick unsalted butter, softened
1 teaspoon shallots, minced
2 tablespoons Jack Daniels
½ teaspoon Worcestershire Sauce
½ teaspoon Dijon mustard
Kosher salt
Fresh ground black pepper

Mix all ingredients together and scoop onto a large piece of plastic film. Roll up into a log, securing ends, and refrigerate for at least 3 hours. Slice and serve.