Savoring The Last of the Peaches

Over the years I have come to associate the decline of peaches and arrival or pears in the markets as the signal of the beginning of the end of Summer. Notwithstanding that verbose start there, what I mean is, I am sure sad to see Summer passing by so quickly. It struck me last evening as the long weekend wound down into a relaxed evening of doing nothing that this year seems to have flown by and I haven't had too many tall tales to tell.

So far, this year has been bounding along in a quiet imprecisioned parade of seasons. I have fit in an average amount of travel. I have cooked and baked a fairly average amount of new and old dishes. I have consumed not an unfair amount of spirits in liquid and cosmic forms. I have experienced just enough newness. I have had the normal amount of anxieties and obsessions. I have done the usual bit of introspection, goal making and rewriting of plans. So, a good year so far, albeit without much interference either way. I am looking forward to how this is going to change in the last few months of the year!!

While I await any resonating peaks over the rest of the year, I am entirely enjoying the warmth and attempting to preserve its freshness through winter. Peaches are my summer fruit! So far, I have eaten several as my mail meal, made

cakes

,

pies, spritzers

, jams,

ice creams

and also simply roasted them with fresh herbs and enjoyed them with ice cream or cheese or whipped cream. Simple pleasures that last a long while.

There isn't too much to say about this recipe except how good it makes the fruit feel! The simple act of roasting brings out all the natural goodness in the fruit and you don't need any additional sugar in doing so, making it the perfect guilt free indulgence! Fuss free and good for you and all that jazz!

Roast Peaches with Summer Savory

5 ripe peaches, halved

few sprigs of summer savory herb or thyme

Preheat oven to 350 F. Arrange the peach slices skin side down. Sprinkle the herb over. Cover with foil and bake for 30-40 minutes, until the juices are released and the fruit is really soft but not mushy.

Cool to room temperature and refrigerate. Best served cold

Peach and Basil Preserve

4 ripe peaches, diced

1/4 cup raw sugar

1 T lemon juice

2 T basil

1/2 cup water

In a heavy bottomed pan bring the peaches, water, sugar and lemon juice to a boil. Lower heat to low and simmer until the fruits have really softened. Mash in the pulp to a paste. Add the basil and continue simmering until the preserve thickens and sticky.

Following canning instructions to can into jars and store for use in the colder months!

Weekend Edition: Pie on plate, glass in hand

I am going to come out and admit it! It's my blog. That is the only reason I have a glass in my hand. No, it doesn't have anything to do with the freshness of the fruit and herb against the crisp soda and silky amaretto that makes me want to keep mixing more. No, definitely not! It was purely an effort in photo styling, that is all...

It began with the pie. A fresh peach pie with a touch of amaretto encased in the wholewheat crust and trussed up in lattice. It smelled heavenly when it came out of the oven and I carried it with a wide smile to my table in anticipation of the perfect shot that would deliver the message of how perfect the pie is. Then I stood there, oh for a few minutes, camera in one hand, the other resting tentatively on my hip, staring at the pie and my smile slowly faltering.

The pie, gorgeous as it was, was rather humble from a styling perspective. Very cozy and comforting to look at in real life but, through my lens, looked rather plain and drab on its own. I racked my brains, used different surfaces as backdrops, threw a few haphazard towels about in an effort to build on the rusticity. Na! I wasn't happy with any. Mind you, by this time, it was striking cocktail hour ringing in the weekend. In other words, it was a Friday evening of a long and tiring week. I was beginning to pout from all this stress of NOT getting my money shot.

I put my camera down, turned around and spied my bar cabinet. Maybe a spot of something quick will jiggle my left brain a bit? And, then it struck me. I looked back and forth between the table and bar and spotted the amaretto that I had used in the pie. Voila! Why not pair the pie with a refreshing summer cocktail?! Different from the usual pie and cream variations.I was spurred (again, it was only the adrenalin rush of creative juices, not the prospect of downing the concoction!)...

So, I muddled a bit of the sweetest of the fruit and basil, added a dash of liqour, poured some soda and tested it. Too sweet. Everything in that was sweet, no surprise. So, next attempt, squeeze a bit of lime to cut the sweetness. Ah! Yes, that was it. I had to try a couple more just to be sure. By this time, I nearly forgot my pie and the sun was fast shimmering away for the night.

Fortunately, I managed to style and shoot my dish and drink in the remaining evening light for your enjoyment. Oh! It was mine too. The pie is light and flavored entirely by the sweet juicy peaches tossed in a touch of honey and amaretto and a sip of the the cocktail with the pie layered on the peachy perfect sunset!

Well, that is really the story for this cocktail. The few more knocked back later, in celebration of the genius idea, are beyond the scope of this post... Lets just leave it at that!

Peach Lattice Pie

2 portions classic

tart crust dough

{I made mine with whole wheat}

4 ripe peaches, sliced

1 T honey

1-1/2 T amaretto

egg wash

2 tsp sugar for sprinkling

Preheat the oven to 375F.

Toss the peach slices in honey and amaretto and set aside. Roll out one portion of the tart crust and fit into a eight inch tart mold. Fill the tart with the reserved peaches.

Roll out the other crust dough and cut half inch thick strips. Place the strips in a lattice pattern on the peaches. Brush the top with egg wash and sprinkle the sugar on top.

Bake for 35 minutes until the crust is crumbly and golden brown.

Peach, Basil, Amaretto Spritzer

{for two}

1 donut peach, sliced

4-5 leaves of basil

3 T amaretto liquor

2/3 cup soda

1/2 lime, squeezed

2 cubes ice each

Muddle the peach and basil with the lemon juice.

Shake with the amaretto.

Divide between two glasses.

Add the ice cubes and top with soda.

Serve with sprig of basil and slices of peach as garnish.

Bridging gaps.... with a Cookie Dough Chocolate Chip Cake

This has been an interesting week in many ways... A lot of soul searching, self-analysis and finally, a renewed faith in myself and confidence of the way ahead!

Before I launch into the crux of this post, I really want to thank everyone who gave me feedback on the pressing issue of my blog name! Sometimes, I feel, one needs perspective from the outside to make sense of the question and that is exactly what I received.

Having pondered even more on the subject and what my real goals are, I have

decided to leave this blog as lovely as it is under

fork spoon knife

! Hurray! I will however, be launching a bigger site that brings together all my work on the same platform, later this year. I will also soon be

launching

Made By Asha

as a related but independent venture; details will follow as soon as I get the logistics in place.

Now, that is a huge relief! :) I like continuity as well as challenge. I seem to have managed to have both with that decision. Now, to see how it actually pans out, although, I reckon the ride itself, trying to bridge the two, will be fun enough!

On a philosophical note, I have also been giving deep thought to bridging the mind gap between people. Relationships, of any nature, stumble at that. Of course, the answer everybody says is communication, and a lot of it. But,

have you tried talking to a (metaphorically) deaf person?

It is not only frustrating but also entirely a waste of everybody's time... seemingly.

It is definitely an uphill climb to change someone's perspective but it is equally an arduous task to simply get them to realise that there may be another point of view and that

just because they don't agree with it, does not make it any less right

. The problem is worsened when it is someone you actually care about and you care about their acceptance your point of view and not simply judge you for it. You expect some flexibility and some wisdom of openness. Because, that bit is also a part of you. Often times, it doesn't happen. More so, they just want to

accept the bits that work for them while steadfastly denying the rest

, which make it not just unfair but plain ridiculous!

My typical reaction in such situations, is to just give up the effort and walk away. But, I am learning, with much help from the beleaguered souls by me, that, my defense reaction may just be sub-optimal even for me. I don't know the answer to the situation aside from

keep trying and play the same rules of the game back

, in the hope that it will open minds and let light through.

Stay strong in my beliefs

but make room for others' and not expect the ideal and let them be aware that they cannot expect the same either. Reciprocated causality!

So, that has been my week. A revelation in many respects and a found strength in reinforcing myself despite tribulations.. :) Because, when you know who you are, nothing anyone says or does will shake your faith in you and you shouldn't let it be shaken either.

I am who I am, and happy in me, and, I will not be another for anyone!

On the opposite note, I had an

absolutely amazing evening

, as well, this week; At a showing of Gangs of New York accompanied by a five course themed tasting menu of cocktails and food by

The Dead Rabbit

. The food was great, the spirits well matched and the company just stellar!

The Dead Rabbi

t, btw, is a new cocktail joint, downtown and has won several awards recently for its innovative spirit mixing. I know some, who swear by its Irish Whiskey.

I leave you with a cookie cake that came about as a kitchen accident of substituting baking powder for baking soda. It makes a really lovely cake, like

Cookie Dough Cake

, which is essentially what it is! Just use your regular chocolate chip cookie recipe and swap the soda for powder, fit into mold and bake!

It also reminds me that there is always light at the end of the tunnel and I will be able to blow out the candle in joy! :)

Beat the Heat!

Today is about

staying cool with Double Chocolate Ice Cream and staying awake with Chocolate Affogato!

I had a whole other post in mind but the recent heat wave across the Western hemisphere beckons a cooler approach, me thinks!

And, yes I know, I have been a bit absent here. I will proceed with my excuses now.

1. I am in London now. Came for the Food Blogger Connect and had a great time catching up with friends and chatting with bloggers I have known for ages and finally met and of course, meeting new people and loving it all!

2. I was not organized enough to manage a post before I left.

There, now lets move on to more interesting stuff...

FBC. It was great fun! Since it coincided with the launch of Bethany's book Jewelled Kitchen

photographed by Sarka, we were treated to an array of hand made Middle Eastern delicacies cooked by Beth and Sarka en famile! The book is stunning filled with awesome recipes. I know, I tested some!

The event was at Battersea Arts Center, in a cool neighborhood in Clapham. If you are around there, definitely recommend Gail's for breakfast and The Ship for a relaxed BBQ evening turned late night by the Thames!

I am in London. Oh! Did I say that already? But, I am in London! Ok, you get it, don't you? :) I love this city and am just happy to be here meeting friends, lunching, dining and taking in the English Summer; and, it's turning out to be quite a lovely weather too! This is also the first, of the few times I have been here, I have been able to wear shorts and sleeveless dresses. Some heat waves are good! :)

In context to above, my next statement will be amusingly ridiculous. I had fish and chips for the first time last night! So,there, I said it! It was here and it was fantastic. I may have to just do it again! And the pea puree that accompanied it was so yummily English :)

Andy Murray won! Ok, not happy. But, life goes on.... I am glad I didn't attempt to go watch it. Although, watching Wimbledon from the grounds that is still on my bucket list.

On the menu for the rest of my stay; buy the truffle brie cheese from La Fromagerie, eat a lot of strawberries from Borough Market, buy shoes, check out markets for eclectic prop-y stuff and discover London and perhaps, beyond, a bit more. I am sure I'll add a few more along the way.

Oh! I stumbled upon a nice flea market in Covent Garden yesterday and picked up some vintage cutlery for personal use. There were also nice vintage jewellery stalls.

I think that about covers my ramblings for this Tuesday. Stay tuned for more later in the week :)

Meanwhile, Stay Cool and Carry On with ice cream and cold coffees!

---

Double Chocolate Ice Cream

3 yolks, farm fresh

2 T raw sugar

1/2 cup dark chocolate ganache, cooled

1 cups heavy cream

1/2 cup whole milk

1/2 cup bitter sweet chocolate chopped

By hand, cream the yolks and sugar together until light yellow in color. Meanwhile, heat the cream and milk until just barely simmering. Remove the pan from heat. Slowly, and while continuously whisking the mixture, incorporate the hot cream into the yolk mixture.

To prepare the custard, pour the mixture back in to the pan and over LOW heat, gently heat the mixture, stirring often. The mixture will start to thicken. Continue heating until the mixture coats the back of a wooden spoon (about 8 - 10 minutes) and if you run your finger along the back of the spoon, the streak remains without the cream running down through the streak.

Remove from heat immediately. Whisk the mixture for a minute to stop the custard from cooking further. Strain through a fine sieve to remove any lumps or scrambles. Stir in the ganaches in whisk to incorporate fully without lumps. Cool the mixture to room temperature.

Cover the custard with plastic wrap and refrigerate for atleast two hours until completely chilled. At this point, you can process the mixture in an ice cream machine according to manufacturer's instructions.

If you don't have an ice cream machine, once the custard mixture is cold, move it to the freezer. After about 45 minutes, check on the mixture. If it has started freezing on the edges, remove and whip up the mixture with a hand-held mixer to break the ice crystals and incorporate some air to create the fluffiness.

Return to the freezer and repeat the whisking every hour, three more times. By this time, volume of the ice cream would have doubled. If it hasn't, then you are not whisking enough each time. After the final repetition, gently fold in the chocolate pieces and freeze the mixture again.

I like having the ice cream when it is just firm and not completely frozen. This will be about 2-3 hours after the final whisking.

---

Chocolate Affogato

 

{ I made my coffee using the new coffee Parana. It is a mild fruity coffee that pair beautifully with the intense chocolate and adds the perfect balance in this mocha }

1 cup fresh brewed coffee

1 generous scoop of chocolate ice cream

Top hot coffee with ice cream and enjoy! Simple eh?!

---

Coffee, Chocolate, Chestnuts and Chefs

Of late, I have been hearing a lot of talk about Las Vegas. People I meet, friends, tell me they recently traveled there or imminently going to. Every time, I slip into nostalgia and think about my times there, quite a few years ago. I seem to end the topic with.. "You know, I really should go soon. I actually love the place!" Yet, the conversation seemingly repeats itself.. :)

Anyway, the other day, I came across this little piece on

Jean Philippe Patisserie

in the

ARIA

Resort and Casino in Las Vegas. The creative mind behind the patisserie gorgeous creations is Jean Philippe Maury who hails from the South of France and his inspiration for pursuing this art form was his aunt. He graduate from L’Ecole Hôtelière du Moulin à Vent AND La Chambre de Métiers for a Masters in Pastry Arts!

Imagine that! A masters! After a week long course at the ICC, which, exposed me to the realities of a professional culinary program, I have amazing respect for the graduates of these programs. It makes my years of bookish study so tame in comparison to grueling physical and mental nature of these professions. I remember walking past the pastry classes, when in session, and inhaling deeply the sweet, alluring aromas of their decadent creations!

Maury was awarded the Best Pastry Chef of France in 1997 and then went to become a participant and, later, mentor in the World Pastry Team Championships! So, anyway, he has opened an enoromous spaced patisserie, which I really think is a restaurant to tempt, tease and satisfy everyone from the breakfast pastry connoisseur to the chocolate fancied. Flipping through some samples of his creations, has given me numerous ideas for execution! I am going to be playing with a whimsical themes, just for fun sake!

In the meantime, a chocolate craving took me by and so decided to make this

Coffee Cake with Chocolate, Ricotta and Chestnut Frosting

. Its a moist, tender cake with a hint of coffee flavor, perfect for afternoon tea but with a rich, decadent chocolate frosting and ganache. I think it is indeed a piece of cake I would be proud to serve Chef Jean himself, should he choose to drop by for a spot of tea! ;-)

Disclaimer:

I have been asked to write about Jean Philippe Patisserie and ARIA Resorts. I personally, however, have not tasted his creations, having not visited the city in years. Yet, another reason...

Coffee Cake with Chocolate and Chestnut Ricotta and Ganache

For the cake:

100 g whole wheat pastry flour

50 g almond flour

2/3 T baking powder

1½ T cocoa powder

100 g unsalted butter, softened

100 g raw sugar

2 eggs, separated

30 ml coffee, cooled to room temperature

10 ml whiskey cream liqueur (optional)

For the filling:

1/2 cup fresh ricotta, whipped

3 T molten chocolate (bitter sweet) cooled

3 T chestnut puree

sugar to taste (optional)

{I didn't use any sugar. I find fresh ricotta to be sweet enough on its own}

For the ganache:

1/4 cup heavy cream

2 oz bitter sweet chocolate

To make the cake:

Preheat the oven to 375F.

Sift together the dry ingredients and set asides. Whip the butter and sugar until light and fluffy and there are no crystals left. Incorporate one yolk at a time. Add the cooled coffee and mix until just incorporated.

Add the dry ingredients to the butter mixture in three parts. Whip the whites until they hold stiff peaks. Fold a third of the whites into the batter to loosen it. Working quickly and gently, fold the remaining whites into the batter.

Transfer batter into a prepared five inch cake mold. Bake for 30 minutes until golden brown and the cake passes the toothpick test. Cool completely before filling.

Meanwhile, whip all the filling ingredients to a smooth paste. Prepare the ganache by heating the cream and chocolate over a double boiler until just melted. Set aside to cool.

When the cake is completely cooled, slice the cake horizontally into two halves. If using liqueur, divide equally between the halves. Spread 3/4th of the ricotta mixture between the halves and the remaining on top as frosting. Pour the ganache on top and decorate with nuts and more chestnut puree.