Peach Tarte Tatin

I couldn't believe how incredibly delicious this was. I couldn't believe how easy it was. This looked and tasted like something one would get in a Five Star Restaurant, not something that I whipped up quickly at home!

It's peach season here in Connecticut and I had a few that were about to become over ripe. So I sliced them up, tossed them in a lemony, buttery brown sugar mixture and arranged them on store bought puff pastry. Couldn't have been easier! I then bought an excellent quality vanilla ice cream (Hagen Daazs -- don't skimp here!) and what resulted was a truly amazing dessert!

You'll need:

1 sheet of puff pastry. (I used Pepperidge Farm's frozen puff pastry)
3 - 4 large peaches, pitted and sliced
2/3 cup of brown sugar
1/4 cup of butter
2 Tbs of lemon juice
Vanilla ice cream

Directions:

Preheat oven to 350 degrees

Take out pastry sheet and thaw.
Once thawed open it up carefully. Set aside.

In a saucepan over medium low heat melt sugar and butter and when all melted add lemon juice. Mix well, remove from heat and pour into mixing bowl. Carefully add peaches, fold them gently into the mixture.

Brush sauce over puff pastry and with a fork poke holes throughout. Carefully arrange peaches so as not to overlap. Too many peaches will prevent the pastry from properly rising. (As happened my first attempt!) Once peaches are placed on pastry lightly brush with more of the sugar mixture. You will not use the entire mixture and will have enough for two tarte tatins if you wish.

(Below picture of my first attempt in oven where it didn't rise properly. Was still delicious though!)

Bake in oven for about 20 minutes.

Let cool before serving and top with vanilla ice cream!

(Plums may be used with or instead of peaches.)

Better Than Cookies and Cream!

Sure, Ben and Jerry were genius in adding Oreos to their ice cream. But this tops even that!

I'm sure many people have done this and that I am not the first person to have this brilliant idea. But the idea of placing a small scoop of ice cream in the middle of an Oreo was a brilliant and easy idea that is now a snack favorite. These would have looked pretty rolled in pink sprinkles, wouldn't they? I didn't have any!

These instant crowd pleasers couldn't be any more simple to make!

You'll need:
Oreo cookies (2 per person)
Ice cream -- your favorite flavor(s) and one scoop per cookie
An ice cream scoop
Sprinkles optional!

Directions:

Take ice cream out of freezer and microwave just enough to soften, about 5 to 10 seconds
Open up desired amount of Oreo cookies, and leave the frosting on
Scoop ice cream on to cookie halves
Place tops on and press firmly
Clean sides with a butter knife of frosting spatula (or fingers!)
Roll in sprinkles if desired
Place back in freezer to harden, about an hour before serving

Asian Inspired Father's Day Lunch

Menu

Hoisin Garlic Barbecue Chicken, Peanut Dipping Sauce
Asian Salad with Sesame Ginger Dressing
Asparagus lightly sauteed in Sesame Oil
Cilantro Rice

Blueberry Pie
Apple Pie
Home Made Vanilla Ice Cream

My apologies as I have no pictures of any of the final products... I had completely forgotten!

When planning a sit down meal for 13 people, 5 of them children, I needed to come up with a menu that was pleasing to children and adults alike... something that could be prepared fairly quickly with three kids snapping at my heals. Times like these require help and shortcuts.

While I love to make my own dressings and marinades, there are some prepared varieties that are so spectacular that you are better off going with those.

This is my Secret Sauce. It is nothing less than fabulous!

Prepare your chicken as you would for your favorite BBQ sauce. I like to offer smaller pieces, roughly the size of my palm, with the option of returning for more. (I do have small hands!) I place the chicken in a marinating dish and let sit 3 - 4 hours so that the marinade really has a chance to penetrate the meat. Grill as usual and enjoy. Or you could cut your chicken in to strips, thread a skewer through the meat and voila, a chicken lollipop that the kids will adore!

Spicy Peanut Dipping Sauce

1 lemon
2 packets of sugar or Splenda
4 Tbs. low sodium soy sauce
4Tbs. natural peanut butter
1 tsp. garlic powder
4 Tbs. water
dash of crushed red pepper or cayenne pepper
I made my own Peanut Sauce as it is incredibly easy. I doubled this recipe and placed it in small ramekins on the table.

The Secret to my Asian Salad is Marie's Sesame Ginger salad dressing. It doesn't stray from those dressings found at the best Japanese restaurants.

Asian Salad



2 heads of Romaine lettuce, lettuce cut into 1 inch pieces -- I slice right across the lettuce and break the leaves up in the salad bowl
4 or 5 scallions, trimmed, using both green and white parts
1 cup of petite peas -- if cooking prior to making salad, let cool fully before adding to the lettuce to prevent leaves from wilting
1 cup of shelled, cooked edamame
1 cucumber, cubed
1 large handful of raw pistachio meats
6 asparagus stalks, diced, tips removed (I cooked them prior-- in boiling water 3 minutes. DO NOT overcook)

Place all ingredients in salad bowl and just prior to serving add dressing

Cilantro Rice



I used regular Uncle Ben's rice and followed the cooking instructions on the box.
I added 1 tbs. olive oil to the water
and 1 good dash of sea salt prior to the water boiling.

While the rice was cooking I chopped up some cilantro, about 2 heaping Tbs. (You can add more or less as you like.)

After the rice was cooked I stirred in the cilantro and let it sit until it was time to serve. I quickly reheated it in the microwave for 1 minute

Asparagus Lightly Sauteed in Sesame Oil

2 bunches of asparagus ends trimmed
1 dash of sesame oil
1 Tbs. olive oil
dash of garlic powder, to taste
dash of sea salt, to taste

Clean and trim asparagus
Place in large saute pan, in boiling water for 3 minutes, no more!
Remove from water, drain well
Replace to saute pan
Add the oils, seasonings, stir well so that all the stalks are covered
Saute lightly over medium heat for another minute or two.
Remove pan from flame.

May be served hot or at room temperature.

My mother in law brought the pies... they were absolutely fabulous. I can get the recipes for those who wish.

The kids made the vanilla ice cream using our LLBean Ice Cream Ball. We followed their recipe.

1 quart cream or half and half

3/4 Cup of sugar

1 Tbs. vanilla

It was mighty tasty, especially on the home made pie!