cablefamilycooks

My favorite family recipes

Peach and Blueberry Crumbles May 23, 2012

Filed under: Uncategorized — cablefamilycooks @ 4:26 pm

Ingredients

For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 pound (1 stick) cold unsalted butter, diced

 

Directions

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.

Place them immediately in cold water.

Peel the peaches, slice them into thick wedges, and place them in a large bowl.

Add the lemon zest, lemon juice, granulated sugar, and flour.

Toss well.

Gently mix in the blueberries.

Allow the mixture to sit for 5 minutes.

Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.

Mix on low speed until the butter is the size of peas.

Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.

Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.

Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

 

Trinidadian Chicken Stew

Filed under: Uncategorized — cablefamilycooks @ 4:14 pm

I saw this on Giada at Home and it looked delicious.  I’m definitely going to have to give this recipe a try!

 

1/4 cup vegetable oil

2 tablespoons dark brown sugar

2 skinless and boneless chicken breasts, halved

4 small skinless, bone-in chicken thighs

1 tablespoon finely grated fresh ginger

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

4 whole peeled canned tomatoes

2 tablespoons chopped fresh thyme leaves

1/4 cup chopped fresh flat-leaf parsley

3 carrots, peeled and cut into 2-inch pieces

3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces

1 1/2 cups water

 

In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat.

Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes.

Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper.

Cook, stirring frequently until the chicken is brown, about 5 minutes.

Add the tomatoes and break up with a wooden spoon.

Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water.

Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes.

Season with salt and pepper, to taste.

Transfer to serving bowls and garnish with the remaining parsley.

 

German Apple Cake

Filed under: Uncategorized — cablefamilycooks @ 4:09 pm

Ryan and I made this for  his potluck lunch at work.  His co-workers loved it.

2 eggs

¾ c. vegetable oil

1 ½ c. sugar

1 tsp. vanilla

2 c. flour

3 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

4 c. peeled, chopped apples

 

In a large bowl, beat eggs and oil until smooth.

Add next 6 ingredients and mix well.

Fold in apples.

Pour into greased 9×13 pan.

Bake at 350F degrees for 50-55 minutes.