Wine Gelée with Fresh Peaches and Blackberries

Here's an idea to use up summer fruits.  Light, pretty, slightly intoxicating as well, a choice to have when you don't have time to make an elaborate desserts.  The choice of using white wine, sweet wine, or sparkling wine is really up to you.  Even you can use sparkling juice to make it non-alcoholic if you're serving for little people under ages as well.

Fresh peaches were plentiful this season and their so very juicy and sweet.  Most of my peaches were canned, but I made sure I left some to eat with this gelée.  Blackberries?  They could be found anywhere in Oregon, I got some from an empty city lot across the street from my friend's house.  They could be prickly but when they're ripe, there's no going back.

Wine Gelée with Fresh Peaches and Blackberries

Serves 4 to 6



One 1/4-ounce envelope unflavored gelatin

1/3 cup organic sugar

1/2 cup wine or water

1 1/2 cups sweet and/or sparkling wine, or sparkling juice

2 tablespoons fresh lemon juice

1 to 1 1/2 cups peaches, sliced into small pieces and lightly sugared

1/2 cup fresh blackberries



Sprinkle the gelatin over 1/4 cup cold water and set it aside to soften.

Combine the sugar with the 1/2 cup wine in a saucepan.  Bring to a boil, then lower the heat and simmer, stirring occasionally, until the sugar is dissolved.  Remove from the heat and stir in the softened gelatin.  Stir until it's thoroughly dissolved, then pour it into the rest the wine along with the lemon juice.  Mix well, then pour into a bowl or a compote dish and refrigerate until set.  Wine takes longer to set, so plan on at least 6 hours, or even overnight for a firm set.

Chop the jelly into cubes, then serve it in glasses interspersed with the fruits.



Source:  adapted from Seasonal Fruit Desserts by Deborah Madison

Flax Seed Bread

Sunday is the day when you're supposed to take it easy and be relax.  But in reality, it's most often the day that household chores are done in my household.  My chores were a mile long, barked like a military order:  bake a bread, do laundry, do a quick food photo session, get lunch, help put up shelves in bedroom, touch up the wall with paint, vacuum, mop, clean the backyard.  Pheww...when all of those were done, I could finally wipe my forehead; literally, sweats coming from raking the fallen leaves in the backyard.

But, I got a chance, even if it's only a sliver of relaxation, to have a lazy breakfast.  No need to cook elaborate breakfast dishes; I only serve slices of my flax seed bread, butter, and chocolate sprinkles.  Spreading chocolate sprinkles on buttered bread slices is definitely something from old tradition growing up in Indonesia that I keep till now.  My son grows to love it too, and I made sure I bought some packages of chocolate sprinkles when we went back to Indonesia.  There are three different types of chocolate sprinkles sold, milk chocolate, classic (which is taste like dark chocolate), and festive (which is colored sprinkles mixed in with chocolate ones).  These chocolate sprinkles are quite different from the sprinkles I find here in the US since the chocolate sprinkles from Indonesia are made with real chocolate, not just sugar.

I often make flax seed bread because not only it tastes good, it's also a way to serve flax seed to my family.  I couldn't eat them raw, neither could my other family members.  They're still quite crunchy in the bread but in a good way.  So even if the sliced bread is buttered and sprinkled with chocolate, at least the flax seed is providing healthy addition.

Flax Seed Bread

Yield 1 1/2-pound loaf



1 1/8 cup water

2 tablespoons canola oil

3 tablespoons honey

3 cups bread flour

1/4 cup nonfat dry milk

2 tablespoons flax seed

1 tablespoon gluten

1 teaspoon salt

2 teaspoon SAF yeast or 2 1/2 teaspoons bread machine yeast



Place all the ingredients in the pan according to the order in the manufacturer's instructions.  Set crust on medium and program for the Basic cycle; press Start.  (This recipe may be made using the Delay Timer.)

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.  Let cool to room temperature before slicing.



Source:  The Bread Lover's Bread Machine Cookbook

Shrimp, Potato, and Corn Chowder

The summer almost ends, in a few weeks we'll begin new days with shorter days and cooler temperatures.  Between entertaining my son from summer boredom, I'm also keeping up my personal blog with my vacation stories.  Prior to writing those stories, I also have to edit numerous photos from the trip.  Sometimes when it's too overwhelming, I take a break.  Some breaks are short, reading magazines or books, biking with my son; some breaks are long, canning blueberry pie filling and blackberry-chocolate sundae topper.  I still have bags of blueberries, safely frozen in the freezer, waiting for me to make use of them creatively.

There's already a box of freestone peaches that need tending, as I'm planning to can them as well.  I'm still debating whether to can all of them as fruit in juices, or to make some preserves, peaches pie filling, peaches preserves, or peaches ice cream.  I know, I know, the list is long, the time is short, I just need to make up my mind soon before the peaches go bad.

That got me thinking, what else is there to eat while we're at the season's transition?  Fresh corns.  Since there's plenty of corns still available in the market, I want to utilize them for my dinner this week.  Fresh corns are juicy, sweet, and flavorful, the best way to eat them in my opinion is boiling or grilling them until they are tender and slab them with butter and a bit of salt.  Back in Indonesia, grilled corns are flavored with many sauces.  You want sweet, salty, spicy, with barbecue sauce?  You can have it all.  But I'm not posting a recipe about grilled corns this time.  My mind wandered to soup.  Corn and potato chowder to be exact, because even though it is a soup dish, it doesn't have to have many ingredients in it.  With garlic, leeks, potato, milk, and cream, the soup is delicious.  If you use bi-color corns, the soup will look fantastic, and you could omit the shrimp to make it a vegetarian soup.  Give me a bowl of soup and crusty bread, I'm ready to sit and eat.  This is something comforting to make as I get ready to welcome the fall season.

Shrimp, Potato, and Corn Chowder

Serves 4-6



1 1/4 lbs. medium shrimp

3 corncobs, husks and silks removed

1 tablespoon olive oil

2 leeks, white part only, finely chopped

2 cloves garlic, crushed

1 1/4 lbs. potatoes, cut into 1/2-inch cubes

3 cups chicken stock

1 1/2 cups milk

1 cup cream

Pinch of cayenne pepper

2 tablespoons finely chopped fresh flat-parsley



Peel and devein the shrimp, then chop into 1/2-inch pieces.

Cut the kernels from the corncobs.  Heat the oil in a large saucepan and add the leeks.  Cook over medium-high heat for 5 minutes or until soft and lightly golden.  Add the garlic and cook for 30 seconds, then add the corn, potatoes, stock, and milk.

Bring to boil, then reduce the heat and simmer, partially covered, for 20 minutes or until the potatoes are soft but not mushy.  Remove the lid and simmer for another 10 minutes.  Reduce the heat to low.  Put 2 cups of the soup in the blender and blend until very smooth.

Return the blended soup to the saucepan and add the shrimp.  Increase the heat to medium and simmer for 2 minutes or until the shrimp are pink and cooked through.  Stir in the cream, cayenne pepper, and 1 tablespoon of the parsley.  Season to taste with salt, then serve garnished with the remaining parsley.



Source:  adapted from Bowl Food by Katy Scarlett

Banana-Blueberry Gelato

When the weather was predicted to be super hot late last week, I quietly rejoiced because it's been cool ever since I was back in town.  It's like waiting for the summer to begin, my friends told me that I didn't miss much in July anyway.  August is supposed to be very nice in Oregon, I'm counting on you, Mother Earth.  We all wish that school didn't end till the end of June and will not start again until middle of September so we all can enjoy the warmth.

So yeah, the weather hovers around the upper 90's.  It's dry hot that's quite uncomfortable at times, I try to keep my house cool by opening windows in the morning, and shut them midmorning when the sun's going high.  The plan to make gelato came just as I had quite a bit fresh blueberries in the frigde.  I wanted to whip it up pretty quickly, providing it's also made of fruits, blueberry is one of them.

The first thing I made was the blueberry sauce for it to be added to the gelato.  The sauce was supposed to be a bit thicker, but it turned out okay, I could still use it.  Once the sauce chills, time to make the gealto base.  It's quite simple since it only used milk, sugar, vanilla extract, mashed bananas, and a bit of lemon juice to prevent the bananas from getting brown.  My idea was also to make gelato popsicle because it's fun for my son to eat it like that.  And you know what, chocolate covered gelato-on-a-stick is even better!

Photographing melted gelato on a hot day was fun, the waiting time is rewarded with something cool in the end.

Banana-Blueberry Gelato

Yields about 9 3-oz portions



Blueberry Sauce:

6 tablespoons granulated sugar

3 tablespoons water

1 1/2 cups fresh bluberries

Gelato:

1 1/4 cups whole milk

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 ripe bananas

Juice of 1/2 lemon

9 3-oz. paper cups

9 popsicle sticks



Make the blueberry sauce:

Mix the sugar and water in a small pan.  Heat until sugar is dissolved, then boil for 3 minutes or until the mixture is thickened, do not let it caramelized.  Cool slightly.  Puree the fresh blueberry in a food processor or a blender then press through a sieve over a bowl.  Stir in the syrup and chill well.

Make the gelato:

Heat the milk in a medium-sized pan, bring to boil continuously.  Take the pan off heat and pour the sugar and vanilla extract, stir until dissolved, cool slightly then chill well.

Put the lemon juice in a bowl, mash the bananas with fork into the bowl.  It is okay if the bananas pieces are a bit chunky.  Mix banana mixture with gelato base.  If using an ice cream machine, follow the manufacturer's instruction.  After the churning process is done while the gelato is still partly frozen, drop blueberry sauce by spoon into the gelato.  Mix it just enough to get ripple effects into the gelato.

Spoon and divide the mixture into the 3-oz. cups evenly, fill the cups until it is full.  Insert the popsicle sticks.  Freeze the gelato until firm.

*If desired, coat the gelato with melted chocolate.  I used bittersweet chocolate here, but you could use different types of chocolate as well.*



Source:  adapted from Making Ice Cream and Iced Desserts by Joanna Farrow and Sara Lewis

Foodista Food Blog of the Day

Yay!  My Eggplant Parmesan post made it into the Foodista Food Blog of the Day today!  I almost forgotten to do it today :)  Here is the link to Foodista page: Food Blog of the Day.

Now I'm going back enjoying the 90's degrees weather and will post soon about an ice cream recipe that I made yesterday.