Category: Josmo’s Cafe

Peach Sorbet from Canned Peaches

Peach Sorbet from Canned Peaches

Who knew that an ordinary can of peaches in heavy syrup would make the best Peach Sorbet in just 10 minutes? Published in June 2020 the New York Times cooking section, the recipe was created in 1996 by Melanie Bernard from Bon Appetit magazine who was tasked with finding new uses for canned food. The recipe has made a resurgence during the pandemic. John improved it by adding vanilla ice cream and peach schnapps before freezing. M’m M’m good!

Basic Canned Fruit Sorbet

Time 10 minutes plus 12 hours or overnight freezing and 2 hours optional refreezing

Yield About 1 pint

Ingredient A 16-ounce can of fruit, preferably in heavy syrup

  1. Place can of fruit in freezer for about 12 hours or longer.
  2. Remove can from freezer, briefly dip in hot water, then remove the top. Pour any juices into a food processor. Remove the bottom of the can, slide out the block of fruit and chop it in 1-inch pieces. Add to food processor. Using the regular blade process until uniformly puréed.
  3. Serve at once or transfer to a container and freeze for about 2 hours to firm up.

Variations

Apricot and Amaretto Sorbet Freeze 16 ounces canned apricots. Process with 2 tablespoons Amaretto. Yield: 1 pint.

Piña Colada Sorbet Freeze 20 ounces of crushed pineapple. Process with 3 tablespoons rum and 6 tablespoons chilled cream of coconut. Yield: 1 ½ pints

Black Forest Sundae Freeze 16 ounces pitted Bing cherries and process to make sorbet. Place in the freezer to firm up. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream. Yield: 4 servings.

Peach Frozen Yogurt Freeze an individual container of peach yogurt, around six ounces, and 8 to 10 ounces canned peaches. Process both together. Yield: About 1 pint.

Tomato Sorbet Freeze a 16-ounce can whole or chopped San Marzano tomatoes. Process with the juice of 1 lime and salt and ground black pepper to taste. Garnish each serving with a sprig of fresh basil. Yield: 1 pint.

 

Fresh Peach Cake from Ina Garten

Fresh Peach Cake from Ina Garten, via Food Network

 Living in the south, we embrace peach season. The 135 foot tall water tower in Gaffney, SC is a giant steel and concrete peach called a Peachoid. It’s a tourist attraction!

This is our favorite peach cake. Moist, dense, and sweet. Leave it to Ina Garten to create the perfect recipe!

1 1/2 cups, white sugar divided
2 extra large eggs, room temperature
1 cup sour cream, room temperature
1 Teaspoon vanilla extract
2 cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

  1. Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  4. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  5. Bake the cake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

 

Lemony Pea and Mint Salad

Lemony Pea and Mint Salad

This salad pops with flavor and texture. I love the crisp fresh lemon dressing. I make the salad in the morning and let it marinate all day stirring periodically. Add the almonds and mint before serving.

1 pound frozen baby sweet peas
1 lemon
1 small shallot, minced
1 teaspoon salt
1 teaspoon sugar
Freshly cracked pepper to taste
3 tablespoons extra-virgin olive oil
3 to 4 sprigs fresh mint (optional)
4 tablespoons slivered almonds, toasted

  1. Place the peas in a colander and rinse with cold water. Let sit until peas have thawed.
  2. Zest the lemon and set aside. Squeeze the juice from the lemon into a small mixing bowl.
  3. Whisk shallot, salt, sugar, and pepper into the lemon juice until sugar has dissolved. Continue whisking while slowly pouring in the olive oil.
  4. Place mint leaves on top of each other and roll tightly. Slice mint into thin strips.
  5. Place the thawed peas into a serving bowl. Pour vinaigrette over peas and toss. Garnish with fresh mint, lemon zest, and slivered almonds. Note:If making this dish ahead, wait until serving time to slice the mint.

Our State magazine, April 2020

 

 

Crock Pot Maple Dijon Chicken Drumsticks

Crock Pot Maple Dijon Chicken Drumsticks

 Crock Pot Maple Dijon Chicken Drumsticks is an EASY slow cooker chicken dish made with only 6 ingredients, including the salt and pepper! Kid-friendly and delicious – the chicken literally falls off the bone!

Ingredients:

  • 8 skinless drumsticks
  • 1/4 cup pure Maple syrup
  • 2 tbsp balsamic vinegar
  • 1/4 cup Dijon mustard
  • 3/4 tsp garlic salt
  • Fresh cracked pepper

Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered. Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

Recipe from www.skinnytaste.com

Pear Cobbler

Pear Cobbler

This fast and easy one-pan cobbler is wonderful served warm with a scoop of vanilla ice cream!

½ cup butter
1 cup self-rising flour
1 cup sugar
1 cup milk
3 cups canned pears in heavy syrup – drained (use either cut or halves)

Directions:

  1. Melt butter in 8” Pyrex baking dish.
  2. In mixing bowl, stir together flour, sugar and milk until well blended.
  3. Pour mixture over melted butter. Do NOT stir.
  4. Spoon fruit over batter. Do NOT stir.
  5. Bake cobbler at 350 for 30-40 minutes until crust rises to the top and is lightly browned and the liquid is bubbly.
  6. Let cool slightly and serve warm with vanilla ice cream. Refrigerate leftovers. Briefly warm refrigerated cobbler in microwave, if desired.

Gluten-free Cheesecake

Gluten-free Cheesecake

 This gluten-free cheesecake recipe yields a creamy, classic cheesecake that you can top how you want! Berries, caramel, or chocolate, whatever you prefer!

 Crust:

  • 1 3/4 cups gluten-free graham cracker crumbs (Note: I used Annie’s Cocoa and Vanilla Bunny Grahams 6.75 oz box. Perfect crust flavor and texture!)
  • 1 Tablespoon sugar
  • 1/2 teaspoon cinnamon
  • pinch of kosher salt
  • 4 Tablespoons melted butter

Filling:

  • 4 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs (room temperature)
  • 1 cup sour cream
  • 2 teaspoons lemon juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Add gluten-free graham crackers to a food processor and process until finely ground. Pour graham cracker crumbs into a medium sized bowl and whisk together with sugar, cinnamon and salt. Then pour melted butter over the top and mix until the crust mixture resembles wet sand.
  3. Press the graham cracker mixture into the bottom of the springform pan.
  4. Bake at 350°F for 10-12 minutes, until the crust is lightly browned and fragrant. Remove from the oven and cool for at least 10 minutes while preparing the filling. (Keep the oven on!)
  5. To make the filling, combine softened cream cheese and sugar in a large mixing bowl. Beat on high for 1-2 minutes, until light and creamy. Add the eggs, one at a time, scraping down the bowl in between each addition. Then, add the sour cream, lemon juice, cornstarch and vanilla and mix only until combined and smooth.
  6. Pour the cheesecake filling over the crust and smooth with a spatula. Place cheesecake in the preheated oven and immediately lower the oven temperature to 300°F. Bake for 55 minutes to an hour, until the edges of the cheesecake are set (the center will still be a bit wobbly). Turn off the oven and let the cheesecake sit in the oven for another hour. Remove the cheesecake from the oven and carefully loosen the edges of the cheesecake from the sides of the pan with a knife but leave the cheesecake in the pan. Let the cheesecake come to room temperature.
  7. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Remove the cheesecake from the springform pan and top with fresh berries or other favorite topping before serving.

 

https://mygluten-freekitchen.com/  Recipe by Michelle

 

Spaghetti Squash with Pine Nuts

Spaghetti Squash with Pine Nuts, Sage, and Romano

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons butter, melted
  • salt and pepper to taste
  1. Cook the squash either in the oven or the microwave.
  2. For the oven, preheat oven to 350 degrees. Cut the squash in half lengthwise. Remove seeds. Place the squash, cut side down, in a large baking dish. Bake the squash in the preheated oven for 50 minutes.
  3. Microwave method. Poke the entire squash several times with a paring knife to allow steam/heat to escape. Place the whole squash in the microwave. Cook on high for only 5 minutes turning halfway through. Be careful handling the hot squash. Cut the squash in half lengthwise and remove the seeds. Place the half squash in a Pyrex dish cut side down. Add an inch of water to the pan. Cook on high about 10 minutes, checking a few times for doneness.
  4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

 

Variation of the recipe by Sarah Stephan on allrecipes.com

 

Onion Marmalade

Onion Marmalade

Adapted from an epicurious.com recipe

If you need a savory and slightly hot relish to jazz up pork, chicken, sausages, or mashed potatoes, look no further. Make this a day or two ahead of serving to let the flavors blend. Another added benefit is that the kitchen smells divine while it is simmering on the stove top. Enjoy!

2 large sweet white onions, chopped – Vidalia if you can get them
1 large red onion, chopped
3 T olive oil
2 fresh jalapeno chile peppers, seeded and finely chopped (use rubber gloves to handle)
2 T honey
3-4 T red wine vinegar
¼ cup water

In a large heavy skillet cook onions in olive oil over moderate heat stirring often until softened. Add salt and pepper to taste. Add jalapenos and cook one minute stirring often. Add honey and cook, stirring often. Add vinegar and simmer, continuing to stir until almost all liquid has evaporated. Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, about 10 minutes. Taste and add salt and pepper if needed.  Marmalade can be made two days ahead and chilled. Serve chilled or at room temperature.

Lemon Cream Cheese Danish

Lemon Cream Cheese Danish

Served warm, this melt-in-your mouth flaky and creamy pastry is sensational. It’s so pretty, you’d never know it was so easy to make.

2 cans regular-size refrigerator crescent dinner rolls

2 8oz. packages of cream cheese

1 ¼ cup sugar (divided)

1 tsp vanilla

1 tsp fresh lemon juice

1 egg – divided

Wax paper

9×13 lightly buttered baking dish

  1. Unroll 1 package of the crescent dinner rolls on wax paper. Press seams together. Place dough in greased baking dish.
  2. Beat together cream cheese, 1 cup sugar, egg yolk, vanilla, and lemon juice.
  3. Pour over crescent rolls in pan.
  4. Unroll the second crescent roll package and press seams together. Place on top of cream cheese layer.
  5. Make an egg wash by whisking the egg white to a frothy foam.
  6. Brush the egg wash on top and sprinkle with remaining sugar.
  7. Bake at 350 degrees for 25-30 minutes. Refrigerate leftovers.

Apple Coffee Cake

Apple Coffee Cake

Allrecipes.com recipe by Nancy Gibson

What a sensational autumn cake!  The tart Granny Smith apples combined with brown sugar, cinnamon, sour cream, and yogurt make this a perfect cake. I served it to guests for dessert with vanilla ice cream, then John enjoyed it as a coffee cake (even more moist) the next morning. The recipe was requested by all!

Cake:

1/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/4 cup sour cream
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peeled and diced Granny Smith apples
Topping:

1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons softened butter

Directions

  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and dust with flour.
  2. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
  3. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
  4. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool on wire rack.