Rustic Peach-Blueberry Tart

Summer has arrived, and with it comes a beautiful bounty of produce. I have been waiting ever so patiently (because really, what choice did I have?!) for peach season to begin. As strawberry season was on its way out, I lamented that loss, but kept consoling myself with the fact that peaches were just around the corner. So I do not exaggerate when I say that there was much rejoicing when Branstool Orchards announce that they would be bringing peaches to the farm market this week. There may have even been clapping and high-fiving with the kids. An overly excited response? Not if you've not had the intense pleasure of biting into a Branstool peach. {swoon}

I knew that while most of those peaches were going straight from knife to belly, a couple of them would make their way into this beautifully rustic tart I saw in "The Back in the Day Bakery Cookbook" a couple days before. As luck would have it, some beautiful blueberries were also at the market this week, so it was sealed. As it was just the four of us, I actually halved the recipe (entire recipe given below), but added in an extra peach as the ones I used were a tad on the small-medium side. I didn't realize it as the picture was taken, but I'd actually cut right where the fold was, making the crust appear much thicker than it actually was throughout the rest of the tart. Sorry 'bout that. In most pieces, the fruit extended all the way to the edge of the crust. The sugar-crusted, flaky, cornmeal-enhanced crust.

I'll be honest: I fully expected the girls to pick out the fruit and juices and leave the crust.

But they didn't.

There was actually an "oh, this is so good" uttered while munching. And my oldest told me "While I don't like pie, I really like this." A win on so many levels.

Rustic Peach-Blueberry Tart

Serves: 6

Ingredients:

• 2 ripe peaches, peeled, pitted, and sliced
• 2 c. fresh blueberries
• 2 Tbsp. granulated sugar
• 1 tsp. pure vanilla extract
• The tiniest bit of fresh grated nutmeg
• 1 recipe Cornmeal Crust, unbaked (recipe follows)
• 1 egg, beaten, for egg wash
• 2 tsp. vanilla sugar, or coarse sugar for crust

Put the peaches and blueberries in a medium bowl, add the granulated sugar, vanilla, and nutmeg, and toss to coat the fruit. Let the mixture macerate for 1 hour.

Position a rack in the middle of the oven and preheat the oven to 425°F. Line a baking sheet with parchment (or alternatively, roll out the dough directly on the parchment/silicon baking mat you will later transfer to the baking sheet. This is my preferred method as it saves me from transferring the dough after it's been formed. I was also light-handed with the flour, which made this work. If you are heavier-handed with flour, transfer after rolling.)

On a lightly floured work surface (or parchment/baking mat, if using), roll the dough into a 12"-in circle. Place the dough (and parchment) on the baking sheet.

Using a slotted spoon (reserve the fruit juices in the bowl), spoon the fruit into the center of the dough, leaving a 2" border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary, and press gently to seal the edges. Pour the reserved juices over the fruit.

Brush the crust with the egg wash and sprinkle with the vanilla sugar. Bake for 25-35 minutes, until the crust is golden brown. Remove from the oven and let cool for 5 minutes. Serve the tart warm, or cover with plastic wrap and refrigerate for up to 3 days.

Cornmeal Crust

Makes one 14" crust

Ingredients:

• 1 1/3 c. unbleached all-purpose flour
• 1/3 c. yellow cornmeal
• 3 Tbsp. sugar
• 1/4 tsp. fine sea salt
• 8 Tbsp. (1 stick) cold unsalted butter, cubed
• 1/4 c. ice water, plus more if necessary

In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter, cut in the butter until the mixture resembles coarse oatmeal. Add 1/4 c. ice water, stirring lightly with a fork until the flour is moistened, then gently knead the dough 4 to 6 times in the bowl until it comes together. You may have to add up to an additional 2 Tablespoons of water if the dough seems dry.

Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic and refrigerate for at least 1 hour or up to 1 day. You can also freeze this dough for up to 1 month. Before using, defrost overnight in the refrigerator, then let the dough cool to room temperature, 10 to 15 minutes.

On a lightly floured work surface, roll the dough into a 12" circle. Bake according to instructions above.

Source: Ever so slightly adapted from The Back in the Day Bakery Cookbook

Homemade Hot Giardiniera

It takes a lot for me to get excited about a turkey and cheese sandwich. A lot. But, boy, does this giardiniera do the trick.

Having never tried giardiniera during my one visit to Chi-town, the concept for this as a sandwich topping was one I could kind of care less about. I don't eat hot dogs and rarely eat Italian beef sandwiches, so this wasn't really on my "to make" list. However, after watching a couple episodes of the Sandwich King, along with reading so many great reviews on Jeff Mauro's recipe, my mind was changed and I decided I had to at least try it.

I'm not going to lie, I had my doubts. Especially after pulling it out of the refrigerator after the initial 24 hour saltwater brine process. To say it smelled unappetizing may be an understatement. My husband wasn't convinced that it would be edible, but I was only three small steps away from completion, so I persevered.  Thank God I did. The end result was a slightly spicy, flavorful topping that I think my sandwich is so much better for being topped with. Even my husband, who has a thing against crunchy, uncooked vegetables seem to really enjoy this.

I followed the recipe as written using five Serrano peppers. It gave it a really nice, but not overpowering heat. I highly recommend making sure the saltwater brine is rinsed off the veggies thoroughly after their first night in the fridge. If you don't do a good job rinsing, I understand the giardiniera may turn out too salty. This is also one of those condiments that just gets better with age, which is a nice bonus because it makes a lot. And we all know I love a recipe that I can share with a friend or three.

Homemade Hot Giardiniera

Yield: 3 - 4 cups

Ingredients:

• 1/4 cup table salt
• 1 cup small-diced carrots
• 1 cup tiny cauliflower florets
• 4 to 8 Serrano peppers, sliced (depending on heat level desired)
• 2 cloves garlic, minced
• 1 stalk celery, diced small
• 1 red bell pepper, diced small
• 2 cups canola oil
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, Serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.

Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

Source: Food Network's Sandwich King, Jeff Mauro

Blood Orange Sugared Scones

I have a new love of scones (probably the result of an occupational hazard - thank you very much Sassafras Bakery), but had yet to make them myself at home. Enter Jessica's rave reviews of these blood orange scones and I knew I could put it off no longer.

The secret to making any sort of scone or biscuit is this: Use cold butter and don't overwork the dough. Pretty simple, right? And topping it with an orange-peel-infused sugar doesn't hurt, either.

Did I mention the glaze? Blood orange juice + powdered sugar = tasty and perfect for Valentine's Day. ♥

If you don't want to have a bunch of yummy, tender, baked scones sitting on your counter, you're in luck! These can easily be shaped and individually frozen after the dough has been made, allowing you to have something on hand if company drops by, or you find yourself needing a little something sweet. They don't seem to rise quite as high as the unfrozen variety, but I could taste any difference.

Don't have blood oranges? Regular oranges are a perfect substitute. The only thing missing is that lovely pink in the glaze.

Blood Orange Sugared Scones

Yield: 16 scones

Ingredients:

• 3 1/4 cups flour
• 1/3 cup granulated sugar + 2 tablespoons
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups cold unsalted butter, cut into pieces
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 3 blood oranges, zested
• melted butter

Preheat oven to 425° degrees. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated orange zest. Rub together with your fingers until combined and fragrant.

In large bowl combine flour, orange sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs (the butter chunks should be a pea-sized, or a little smaller). Stir in buttermilk and vanilla, and add half of the remaining orange zest. Add the juice from 1/2 of one blood orange. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently. (I kneaded mine in the bowl.)

Divide in half and pat into 7 inch round circles. Alternately, use a large scoop and place on baking sheet. Combine the remaining sugar and orange zest. Brush each scone with melted butter and sprinkle with orange sugar. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds.
Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/scoops). Top with blood orange glaze while still warm.

Note: If you can’t find blood oranges, any type of orange can be used for these scones!

To freeze: Shape and cut dough. Top with melted butter and sprinkle on orange sugar. Place in freezer on baking sheet. When completely frozen, the scones can be placed together in a freezer bag or container. Bake on stoneware to prevent bottoms from overbrowning, and increase bake time to 18-21 minutes.

Blood Orange Glaze

• Juice of one blood orange
• 3/4 cup powdered sugar

Stir ingredients together until a smooth glaze forms. Depending on how juicy your orange is, you made need more juice or more sugar. If glaze seems too thin, add in sugar 1 tablespoon at a time. If it seems too thick, add more juice 1/2 teaspoon at a time. Pour over warm scones.

Source: Ever so slightly adapted from How Sweet Eats