Plum & Peach Skillet

Plum & Peach (3) WM

I’ve made several versions of a plum skillet, and honestly I haven’t been able to tell the difference.  This one comes from Ms. Martha Stewart herself and like all of her recipes is splendidly wonderful.  I tweaked her recipe and added peaches as well as plums.

servings: about 8

time: about 1 hour

 

Ingredients:

4 tablespoons butter @ room temperature, plus more for the cast iron skillet

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cups sugar

1 large egg

1/2 cup buttermilk

2 ripe plums, sliced thinly

1 peach, sliced thinly

 

Directions:

1. Preheat your oven to 375 degrees.

2. Lightly butter a cast iron pan.

3. Sift together the dry ingredients, excluding the sugar.

4. In a separate bowl beat together the butter & sugar until mixed and fluffy.  Fold in the flour mixture.’

5. Pour the batter into the cast iron pan, smooth the top and plop in the plums and peaches evenly.

6. Bake in your preheated oven for about 35-40 minutes until a toothpick comes out clean.

 

Plum & Peach (15) WM

 

Buttermilk Lemon Pie with Apricot Blueberries

lemon blueberry pie (37) WM

Yummy!  I had some buttermilk that I didn’t use for buttermilk pancakes, lemons that I didn’t use for lemon meringue pie, and frozen blueberries that I needed to use up.  I found a job for a buttermilk lemon pie, and added my own twist as usual.

Ingredients:

1 baked pie crust

for the custard

1 1/2 cups white sugar

2 tablespoons + 1 1 /2 teaspoons cornstarch

8 tablespoons unsalted butter, melted

3 large eggs

2 teaspoons vanilla

1 cup buttermilk (1/2 pint)

lemon zest from 2 lemons

roughly 6 tablespoons lemon juice from roughly 2 lemons

for the apricot blueberry sauce

2/3 cup apricot preserves

2 cups frozen or fresh blueberries

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for the whipped cream topping

16 ounces whipping cream

4 tablespoons sugar

2 tablespoons vanilla

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Directions:

1. Stir the sugar and cornstarch.

2. Beat in the melted butter, eggs, vanilla, buttermilk, lemon zest, and lemon juice.

3. Bake until set, about 45-55 minutes in a 325 degree oven.

4. Meanwhile.  Heat the apricot preserves & blueberries over medium heat in a saucepan until the two “melt” together.  Set aside until the custard pie has finished cooking.

5. Pull the cooked custard pie out of the oven, spoon the apricot / blueberry sauce over the custard and let cool.

6. Right before serving make the whipped cream topping and decoratively scoop on top.  Serve chilled.

 

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Sweet Potato Gnocchi with Buttermilk Sauce

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Let me tell you right from the beginning that I will never be making gnocchi by hand again.  Ever again.  Unless I have like 10 people helping me.  These little potato wonders took me forever to form.  My feet were hurting me and I was bored out of my mind.  So, while I’m posting this recipe I don’t recommend making it unless you have help, at least two other people (10 people is a little over the top).

The buttermilk sauce was to die for, so I will be making that again.  Just not with home made gnocchi.

 

Gnocchi:
2 pounds sweet potatoes (as close as you can get
1 large egg yolk
1 container whole milk ricotta
2 cups all purpose flour (plus a little more if needed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1) Cut the sweet potatoes into about 3″ pieces and stab all over with a fork, wrap in a damp paper towel and steam in your microwave until they are tender all the way through when pierced – they need to be super tender.  Rotate every 5 minutes per side for medium sized potatoes (it took about 20+ minutes).  You can also roast the potatoes in your preheated 400° F oven about 50-60 minutes.
2) While the potatoes are still hot carefully slice in half and then scoop out the flesh.  If you have a potato ricer push the innards through it – I didn’t have one and just shredded with a box grater.
3) After the shredded potatoes have cooled to room temperature add the egg yolk, crumble the ricotta on top, and sprinkle 1/2 cup of the flour on top.  Cut in those ingredients with a spatula using a chopping motion until mixed.  Add in an additional 1/4 cup of flour at a time and fold it in.  After the dough is not sticky you can use your hands (make sure that they are lightly floured).  Use additional flour as needed so that the dough is not sticky (think of bread dough).
4) Gather the dough into a ball, lightly pat dough into a disc, and then form it into a compact log and let it rest for 5 minutes.
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5) Cut log into 8 segments. Lightly flour your counter or board.  Roll one segment out at a time into 1” thick logs cutting the logs into individual 1″ pieces.   You can create grooves by  rolling on a gnocchi board or with the tines of a fork (what I did).  Place your formed gnocchi on a plate and refrigerate until ready to cook.  They can be frozen on the sheet and then placed into a ziplock bag and kept in the freezer up to 3 months, once you are ready to cook them place directly into boiling water.
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Buttermilk Sauce:
2 tablespoons butter
3 tablespoons all purpose flour
2 cups buttermilk
1/4 teaspoon salt
2 teaspoons ground nutmeg
1 teaspoon cayenne (more if you want an extra kick)
1/2 cup packed grated gruyere cheese (about ½ cup, packed)
1) Melt the butter over low heat, once melted gently stir in the flour.  Bring the mixture to a bubble on medium low and let cook about two minutes – do not brown or burn!! In another pot warm buttermilk slowly and add the salt until just warm – do not let it get too hot or it will curdle!!
2) Slowly pour the warm buttermilk into your roux (butter and flour) whisking vigorously. Bring this mixture to a boil over medium high heat being sure to whisk constantly until the sauce has thickened.
3) Once it has remove from the heat and stir in the nutmeg & cayenne to taste.  Then stir in the shredded cheese until it has fully melted.  Taste and adjust the seasonings if needed.
To Serve:
12 figs, quartered (if you can find fresh hooray! if not dried work perfectly well)
6 slices pancetta – fried crispy and crumbled
fresh chives – chopped fine
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1) Bring a large pot of salted water to a boil. Add the gnocchi. Give them a gentle stir after a few seconds to prevent sticking. Cook about 5 minutes or until they float to the top. Remove and drain.
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flour on the forehead!

2) Toss with the buttermilk sauce, pancetta, and figs.
3) Sprinkle with the chives and serve immediately.

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