Mango Peach Smoothie & Mint Lime Cooler

A guest post from Holly:

Refreshing, healthy and fresh drinks – so easy to drink.  Fruit compliments of Brewers Organics!  I am also offering a great drink recipe for those of you who don’t know what to do with the mint growing in your yards and gardens!

mango and lime

Mango Peach Smoothie

4 ripe mangoes – peeled

4 large ripe peaches – peeled

Slice and put in the blender with ice.

Mint Lime Cooler

This recipe combines two flavors that are particularly noted for their cooling, thirst-quenching qualities:  lime and mint.

Serve in frosted mugs with plenty of ice, and a sprig of mint leaves floating around for show.

Ingredients:

5 sprigs fresh spearmint, each about 10 inches long

3-4 quarts water

Juice of 5 limes (about 2/3 cup)

1 tbs fresh lemon juice

1 ¾ cups sugar

1/8 tsp granulated ale yeast (also ¼ cup lukewarm water)

Directions:

1.      Place mint sprigs in a Mason jar or in a pan.  Pour in 2 quarts of boiling water, cover and allow to steep for 1 hour.

2.      Put 1 quart of water into a glass jug, then add the lime juice and lemon juice

3.      Remove mint from its water.  Stir sugar into the minty water, continuing to stir until sugar is dissolved

4.      Add this liquid to the liquid in the jug.  Top off jug with water of the appropriate temperature to make overall jug contents lukewarm.  Leave a little room at the top for the yeast water.

5.      Put ½ cup lukewarm water into a teacup, then add the granulated ale yeast.  Add to jug, cap and invert to mix.

6.      Bottle, then store in a dark place.

7.      With its fairly high concentration of citrus juices, this beverage will take longer than most to carbonate – about 5-7 days is typical.  When carbonation is right, refrigerate.

Peach Salsa Recipe

 

A guest post from Gloria:

I’ve never made homemade salsa before but always wanted to give it a try.  I had recently tried a peach salsa that I really liked, so thought I’d try it on my own.  The fresh tomatoes and the pine nuts gave it a very earthy “fresh” taste which I really liked.  The peaches made it a little sweet and chilies gave it just a bit of punch.  It was so simple and quick to make.

peach salsa

 

 

 

 

 

 

 

 

 

 

Ingredients:

Fill an 11 cup food processor bowl half full of tomatoes (I used cherry and roma tomatoes from my garden and the golden tomatoes from Brewer’s Organics.  If you are using regular tomatoes, chop them into smaller pieces.
1 small onion, chopped
2 tsp chopped garlic
2 peaches (I used the Brewer’s Organics donut peaches)
2 cans of chopped chilies
1 tsp pine nuts
2 tsp chili powder
salt to taste
cumin to taste

Combine all ingredients in the food processor and blend until desired consistency.  That’s it!

Plum and Peach Crumb Cake

 

A guest post from Gloria:

Recently, I’ve been getting a lot of different plums and peaches in my Brewer’s Organics box.  I have a great recipe for a crumb cake! The first time I made it, I used plums and mango, and the second time I used more plums and about 5 peaches. I’ve had wonderful reviews so far!

I liked it better the second time because I had so much more fruit on hand, which made for a thicker fruit layer. I’d like to continue to play with this recipe in the Fall and experiment with apples, pears and pumpkin.

If you are an avid baker like me, when you find a great recipe that works, you stick with it. I’m looking forward to more creations!

Plum and Peach Crumb Cake

For the Dough:
3 cups flour
1 cup organic granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten

For the Filling:
5 cups diced plums (about 15 plums, peeled)
4-5 peaches, peeled
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup organic granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat the oven to 375 degrees and then grease a 9″x13″ pan

To prepare the dough, whisk together the flour, sugar, baking powder and salt.  Use a pastry cutter (or 2 butter knives) to cut in the butter.  Add the beaten egg.  The dough is supposed to be crumbly.  Press down one half of the dough into the pan and place both the pan and the remaining dough in the fridge while making the filling.

To prepare the filling, place the plums and peaches in a large bowl and add the lemon juice.  Mix until covered.  In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently until it is covered evenly.

Take the pan and dough out of the fridge and evenly spread the fruit mixture on the crust.  Crumble the remaining dough on top.

Bake for 45 minutes, or until the top starts to brown.  Cool completely before serving.  (If you are using a slightly smaller pan, you will have extra dough (and can just discard this), and reduce the baking time to 40 minutes).

Holly’s Recipes: Tart Dough, Ginger Peach Tart and Candied Ginger

 

A guest post from Brewers Organics customer Holly:

 

Peaches from Brewers Organics!

I discovered a delicious use for peaches that came in my last order from Brewers Organics…. A ginger peach tart!

I made the tart dough in my bread maker using the following recipe:

Yeasted Tart Dough with Olive Oil

2 tsp active dry yeast, ½ tsp sugar, ½ cup warm water, 3 tbs olive oil, 1 egg, lightly beaten, 3/8 tsp salt, 1 ¾ cup flour.

After 1 ½ hours the dough was ready to be set out to rise.  I put the dough on a plate and covered it with a clean towel and allowed it to raise for 45 minutes – 1 hour.  You can save the dough for 24 hours in the refrigerator.  That makes it easy to prepare the dough the night before and bake a fresh tart in the morning.

Once the dough is ready, whether you stored it overnight or are baking it the minute after it has risen, you can roll it out to an even thickness of 1/4 inch.  Roll it into a circle with a diameter of about 16-20 inches.  It helps to lightly flour the surface and the roller when you roll it out.  After rolling, gently place the dough in a tart pan.  Tart pans are typically 10-12 inches across and an inch or so deep.  The pan should be lightly oiled.

Filling the tart is up to you.  Almost anything will work, whether sweet or savory.  I have used Brewers Organics kale with herbs and goat cheese and I have even used the tart dough to make kale empanadas with muenster cheese.  But this time I prepared sliced peaches in a ginger syrup (see recipe below) and filled the tart with the peaches after simmering for about 10 minutes and then cooling.

After filling the tart I gently folded the dough over the filling, taking care to keep the thickness of the dough an even 1/4 inch.  I trimmed any excess dough and left a 3-4 inch opening in the center of the tart, exposing the filling.  After this, I gently brushed the top of the tart with a small amount of egg white mixed with milk.  You could use melted butter with egg, too.  Then I sprinkled coarse raw sugar across the top of the tart and baked it for 20-25 minutes at 350 degrees.  Needless to say, my entire family loved the tart when it was ready.  One of the best thing about this tart dough is the multitude of filling options.  The only things I have learned about the fillings are:  use fresh, quality produce and keep it simple.tart recipe
One last note…the Ginger syrup is a byproduct of making candied ginger!  It might be better than the candied ginger itself, though.  It is a simple recipe and here it is: 

Candied Ginger:
2 ¼ cups sugar, 2 cups water, 8 oz fresh ginger.
Peel & slice ginger thinly. Make a simple syrup – equal parts water and sugar, add ginger & cook 45 minutes until ginger is tender & translucent.  Drain out & save the syrup! Dry the ginger on a wire rack for 6-12 hours. Once dry, toss in a bag with granulated sugar

Homemade APP-lesauce Recipe: apples, peaches and pears

 

Got apples, peaches and pears?  In this post, blogger Michelle gives us her recipe for APP-lesauce:

 

APP-lesauce in baby bowl with fruit

 

APP-lesauce: Apple/Peach/Pear Baby Food Puree

There’s an App for that! Not really, just the title of this yummy baby food that combines apples, peaches and pears.

Homemade baby food…something I never thought I‘d pursue. As a stay-at-home-mom on one family income, making my own baby food made financial sense and didn’t take too much time. I made one big recipe every few days and froze the rest into ice-cube trays for easy-to-grab portions. Not too hard and my babies seemed to like it! Also, this is a great baby food to bring to restaurants that (still) don’t offer baby food on the menus.

This is one of my favorite fruit recipes. It purees apples, peaches, and pears. This is a wonderful summer recipe when all the fruits ripen so quickly and are so deliciously juicy. (For winter, don’t feel bad to use frozen peaches if it is just plain out of season or just leave peaches out of the recipe.) This is a great recipe for babies as young as four months. It also gives the house a delicious scent!

Ingredients:

2 apples, peeled, chopped (no core)

2 peaches, skinned, chopped (no pit)

2 pears, peeled, chopped (no core)

Directions:

Simmer apple in a small pot with two tablespoons of water for eight minutes. Add peaches and pears and cook for 3 more minutes. Let cool a few minutes, then puree in a blender.

APP-lesauce on stove
 

APP-lesauce in blender

APP-lesauce in freezer container

This makes about 3-4 cups of baby food, depending on the size of the fruits. I usually serve about 2 ounces per feeding. If you are making a big batch, freeze the extra puree in ice-cube trays!

Healthy, prepared food is a happy sight to see on super crazy days with your baby! Grab a couple fruit-cubes and let it defrost for a delicious fruit serving later in the day.

Although this was prepared with babies in mind, it is also a delicious alternative to regular applesauce for kids and adults both.
APP-lesauce eaten by Lauren