Marcy's Published Recipes
Peach Quencher
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the recipe
(Recipes and Reflections from California's Heartland, 2000)
2 cups pureed peaches (Sun Crest variety, if you can find them -- they
must be ripe and juicy!)
6 ounces pineapple juice
½ cup frozen lemonade concentrate
3 cups club soda
Preparation:
Thoroughly wash, slice and remove the pits of very ripe fresh peaches.
Puree peaches in blender or food processor to make 2 cups. Add pineapple
juice, lemonade concentrate and club soda. Continue to blend as you add
six ice cubes. Blend only until ice becomes slushy. Pour into a tall glass
and garnish with a sprig of fresh mint leaves and a Sun Crest peach slice.
In the off season, you may use a package of frozen peaches.
Masumoto’s Peach-Nectarine Salsa
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the recipe
(New York Times Magazine August 13, 2006)
2 medium peaches, cut into 1/4-inch cubes
2 medium nectarines, cut into 1/4-inch cubes
2 tablespoons finely chopped cilantro, plus more to taste
1/2 red bell pepper, cut into 1/4-inch cubes
3/4 cup finely chopped yellow onion
1 jalapeño, seeded and finely chopped
Juice of 1 lime
Salt and freshly ground black pepper
Chili powder.
Gently toss together the peaches, nectarines, cilantro, red pepper, onion and jalapeño. Drizzle with lime juice, then season with salt, pepper and chili powder to taste. Refrigerate for 30 minutes before serving. Makes about 1 quart. Adapted from Marcy Masumoto.
Fresh Peach Cobbler
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(Los Angeles Times August 2, 2006)
Total time: 20 minutes, plus 30 to 35 minutes baking
Servings: 6 to 8
Note: Adapted from a recipe by Marcy Masumoto
1 cup flour
1/2 cup plus 1 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons plus 1 1/2 teaspoons butter, cut up, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water
4 cups peeled, sliced peaches (about 5 peaches)
1/2 teaspoon ground cinnamon
- Heat the oven to 400 degrees.
- Into a large bowl, sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in 3 tablespoons of the butter with a pastry blender. Stir in the milk to make a soft dough. Do not overmix it.
- In a saucepan, mix together the remaining one-half cup of sugar and the cornstarch. Gradually stir in the boiling water. Bring the mixture to a boil, then simmer for 1 minute.
- Stir in the peaches and pour the mixture into a 9-inch-square baking dish. Dot with the remaining butter and sprinkle with cinnamon.
- Drop the topping by heaping tablespoons over the top of the fruit. Bake until the top is crisp and browned, about 30 to 35 minutes. Serve warm with cream or ice cream.
Each of 8 servings: 202 calories; 3 grams protein; 36 grams carbohydrates; 2 grams fiber; 6 grams fat; 4 grams saturated fat; 15 mg. cholesterol; 244 mg. sodium.
Marcy’s Sautéed Peaches
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the recipe
(Slow Food Nation's Come to the Table, edited by Katrina Heron, 2008)
2 tablespoon butter
3 large, ripe yellow flesh peaches, sliced
½ tablespoon lemon juice
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 tablespoon brandy or other favorite liqueur (optional)
In a skillet, melt butter then add the sliced peaches. Sauté the peaches
over medium heat until they're heated through but not overcooked. Natural
juices will form in the cooking process. Add lemon juice, brown sugar,
cinnamon and brandy (if desired), lightly tossing until flavorings are
well blended. Serve over your favorite crepes, pancakes, waffles or French
toast. I like Spiced Rye/Buttermilk Waffles with Pecans) If you like, garnish
with a dollop of whipped cream, mint leaves and/or lemon peel. Serves 3-4.
Marcy's Peach & Nectarine Salsa
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the recipe
(Slow Food Nation's Come to the Table, edited by Katrina Heron, 2008)
1 large (or 2 medium) yellow-flesh peach, diced
2 medium nectarines, diced
1/2 bunch of fresh cilantro, chopped
1/2 red bell pepper, diced
1/2 red onion, diced (green or yellow onions may be substituted)
1 jalapeno pepper, seeded and finely diced
juice of one lime
salt, freshly ground pepper, and chili powder to taste
Gently toss diced peach, nectarines, cilantro, bell pepper, onion and jalapeno
pepper. Drizzle with lime juice, and lightly season with salt, pepper and
chili powder to taste. Refrigerate for 20-30 minutes before serving.
Serve with Ortega Chili Cheese Bake for brunch, or top grilled chicken
breast, salmon, or your favorite other grilled or broiled fish.
Option: If you want to turn it into a salad, add any of the following ingredients
and layer on a bed of organic lettuce: diced cucumber, jicama, mango, or
papaya. You may also use peaches or nectarines only (if you only have one
type of fruit), adjusting quantities accordingly.
Makes 3 cups.
Chili Relleno Bake
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the recipe
(Slow Food Nation's Come to the Table, edited by Katrina Heron, 2008)
(Marcy: I top this with my Peach/Nectarine Salsa and serve with warm
tortillas for breakfast/brunch.)
1 ½ - 2 lbs grated jack and/or cheddar cheese
2 cans (4 oz each) diced Ortega chilis
6 eggs
1 can evaporated milk (12 oz)
2 T. flour
Preheat oven to 350oF. In a greased 13 x 9 pan, layer the cheese and chili
peppers. Beat together the eggs, evaporated milk and flour, and pour the
egg mixture over cheese/chili layers.
Bake for 30-40 minutes until the mixture is firm and golden.
Note: This dish can be assembled the evening before and refrigerated, then baked in the morning.
Peach Crostada
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the recipe
(Slow Food Nation's Come to the Table, edited by Katrina Heron, 2008)
Excellent with vanilla bean ice cream or fresh whipped cream.
For the crust:
1 ¼ c unbleached all-purpose flour
1/3 c sugar
¼ t. salt
1 stick (8 T.) unsalted butter
1 egg yolk
For the filling:
½ c sugar
3 T flour
5-6 medium peaches, peeled and sliced in ½’ wedges
3 T Peach or Apricot jam (optional, depending on sweetness of peaches)
Ground cinnamon
To make the crust, pulse the flour, sugar, salt and butter in a food processor (or blend with a pastry blender by hand) until crumbly. Add the egg yolk and continue to pulse until evenly combined. Dough will be crumbly and quite dry. Put it into a 9” tart pan with removable bottom and pat firmly and evenly across the bottom and up the sides.
Preheat the oven to 375 degrees F. Combine sugar and flour in a small
bowl until well-mixed, pour over the peaches, then toss gently. Arrange
the peaches in a single layer on the unbaked crust in the tart pan. If
the peaches are ripe and sweet, ample juices will build up. Pour the sweet
juice over the peaches. If your peaches are tart and not much juice develops,
use the jam by heating it for a few seconds in the microwave oven (or on
a low burner on the stove) and brush the warm jam over the peaches. Sprinkle
lightly with cinnamon.
Place the tart pan on a baking sheet or other pan to collect juices that
may boil over, and bake for 35 minutes or until crust is golden and peach
juices are bubbly. When done, remove from the oven and let cool at room
temperature until serving.
Serves 6-8.
Nikiko's Peach Gazpacho
(Martha Stewart Living, July 2010)
1/2 - 3/4 c water
6 ripe peaches (about 2.5 lbs), peeled, pitted and cut into chunks
1/2 medium cucumber, peeled, seeded and cut into chunks
1 small garlic clove, minced
1 T. champagne or golden balsamic vinegar, plus more to taste
2 T. extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper to taste
2 T. coarsely chopped cilantro or flat-leafed parsley
Red bell pepper and/or avocado for garnish
Pulse water, peaches, cucumber, garlic, vinegar, oil, 1/2 t. salt, and 1/4 t. pepper in food processor until coarsely pureed. Thin with more water if desired, Refrigerate for at least 2 hours. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil and sprinkle with salt. Serves 4 - 6 (makes 4 cups).
Marcy's Peach-Stuffed Pork Loin
(Martha Stewart Living, July 2010)
1 1/4 c. water
3 oz. Masumoto dried peach slices or 6 oz. store-bought dried peaches
1 boneless pork loin (about 2 1/2 lbs.), trimmed
Coarse salt and freshly ground pepper
1 pinch ground cloves
1 T. all purpose flour
1/2 c. peach jam
2 T. light brown sugar
1 T. fresh lemon juice
Preheat oven to 450 F. Bring 1 cup water to a boil in a small saucepan. Coarsely chop dried peaches and add to water. Remove from heat; let stand for 20 minutes. Remove peaches using slotted spoon and squeeze reserved liquid. (Keep the liquid.)
Butterfly the pork loin by cutting it into a 3/4-1 inch thick flat piece of meat (you can do this by cutting down the middle and filleting it on both sides, or by cutting it open like a jelly roll, unrolling the meat until it is flat.) Pound meat with a mallet to an even thickness, if needed, and lay flat.
Stir together seasoning of salt, pepper and cloves. sprinkle some over pork. Spread drained peaches over seasoned pork, leaving a 1 inch border on one short end of the meat. Roll up the pork (like a jelly roll) from the short end to enclose the filling. Tie together with kitchen twine to shape and hold the roll with the peach filling. Sprinkle with remaining seasoning mixture and flour. Place in roasting pan, seam side down.
Bring reserved soaking liquid, jam and sugar to a boil in a small saucepan. Reduce heat and simmer until slightly thick glaze.
Meanwhile, roast pork for 20 minutes, then reduce oven temperature to 350 F and roast until meat thermometer inserted in middle of roast reads 138 F, about 25 minutes more. Brush with glaze and roast for 5 more minutes. Transfer pork to a platter, reserve juices in roasting pan. Let meat rest for 10 minutes and brush with glaze again.
Pour accumulated pan juices in with the remaining glaze. You may loosen roasting pan scrapings by adding 1/4 c. water and cooking it over a medium-high burner on the stove, scraping to loosen the brown bits from the bottom of the pan. Add the liquid and bits to the glaze, bring to boil, and simmer sauce for 1 minute. Stir in lemon juice.
Untie pork. Cut into 1 inch thick slices. Serve with sauce. Serves 6-8.
Peach Jam
(Martha Stewart Living, July 2010)
3 1/2 lbs peaches (8-10 very ripe and juicy peaches), peeled, pitted and cut into chunks
1 1/4 lbs. sugar (scant 3 cups)
1 T. plus 1 t. lemon juice
Coarse salt
Working in batches, pulse peaches in a food processor until chunky or run through a food grinder. Transfer to a saucepan. Add sugar, lemon juice and 1/4 t. salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow and foam subsides. Fruit will rise to the top, and jam stick to the back of your spoon when lifted. This will take at least 15 minutes. You can seal the jam in hot, sterilized jars or refrigerate it in any container. Jam will hold in the refrigerator for about 2 months. Makes 3 cups.
French Peach (or Apple) Cobbler
(Not published) This recipe was shared with me by Dee Jones, one of the "Gilbert Girls" who originally found the recipe in McCall's Cook Book 1963. It's a light and dessert-like cobbler that everyone loves. (Served at the July 16, 2010 peach event in Fresno.)
Filling:
5 c. peeled, sliced peaches (or tart apples)
3/4 c. sugar
2 T. all purpose flour
1/2 t. cinnamon
14 t. salt
1 t. vanilla extract
1 T. soft butter
Batter:
1/2 c. all purpose flour
1/2 c. sugar
1/2 t. baking powder
1/4 t. salt
2 T. soft butter
1 egg, slightly beaten
Preheat oven to 375 F. Make filling: in a medium bowl, combine fruit, sugar, flour, cinnamon, salt, vanilla and 1/4 c. water. (If peaches are juicy, omit water... I NEVER use water with Masumoto peaches!) Pour filling into 9 x 9 x 1.75 inch baking pan. Dot fruit with butter.
Make the batter: In a medium bowl, combine all batter ingredients and beat with wooden spoon until smooth. Drop batter in 9 portions on fruit filling, spacing evenly. The batter will spread during baking.
Bake 35-45 minutes, or until fruit is tender and crust is golden brown.
Serve warm with whipped cream or ice cream.