Peach-Pepper Preserves

Raise your hand if you're with me in thinking that a holiday should be declared on the day that fresh peaches come into season. They are so alluring with their sweet juiciness and heady aroma that they must be purchased in quantities as great as can be managed, and turned into as many delicious dishes as possible. Peach pies, crisps, crumbles, and cobblers are definitely in my future, but I began my peach season cooking with this incredibly delicious Peach-Pepper Preserves.

It's funny how I ended up with this recipe. Mr. O-P had gone to the doctor for a checkup and found an old (August 2011) issue of Southern Living magazine in the waiting area. He found a recipe that he knew would interest me, so he announced that he was taking this issue home, adding that they really should get some new, current issues.  As it turned out, the recipe that he thought I'd like didn't interest me at all, but this one really did. I made it over the weekend and, oh momma, is it good!

I am in love with the microwave preparation, although no way did I have a 4-quart microwave safe dish in which to use. I ended up using a 2-quart Pyrex measuring bowl and adding about ten additional minutes to the cooking time. It bubbled over a tiny bit, but not enough to cause any worry. I watched it as it started to reach the top of the dish, and then would pause the microwave and give it a stir.

I wanted some major kick, so left some jalapeno seeds in instead of removing them. For me, this was just perfect. The peaches were fresh from the farm, and I'm sure this made a big difference in the taste because the peach taste was strong, as I'd hoped it would be.

Sensational on corn bread, an amazing substitute for sweet and sour sauce (so whip out your wontons and get dipping!), you should also pair it with coconut fried shrimp, chicken quesadillas, or ham and fontina panini.

Peach-Pepper Preserves

4-1/2 cups peeled and diced peaches (about 2-1/2 lb.)

1 jalapeno pepper, minced

1/2 red bell pepper, finely chopped

1 1/2 cups sugar

3 tablespoons fresh lime juice

1 (1.75-oz.) package powdered fruit pectin

Stir together all ingredients in a 4-qt. microwave-safe glass bowl.

Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.

This post is linked to:

Full Plate Thursday

Friday Finds

Fabulous Friday

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend 
The Weekend re-Treat

Cream of Chestnut Soup

‘Tis the season of chestnuts roasting on an open fire, Jack Frost nipping…well you know the rest.  In this regard, I’m wondering just how many of you have actually tasted a chestnut.  I know I hadn’t, so this year was determined to see what the fuss was all about.  I didn’t attempt to roast them, no I decided to take the easy route with packaged chestnuts and turn them into a decadent starter course for a holiday meal, hence this soup.  The recipe is from an old issue of Southern Living magazine and it is quite tasty.  Chestnuts have a very earthy taste along with their special nuttiness, and a hint of sweet.  A dollop of sour cream, crumbled bacon, and dried tart cherries make an exceptional topping.

Cream of Chestnut Soup

3 T. butter

1 medium onion, chopped

2 celery ribs, chopped

2 carrots, chopped

1/4 cup Marsala wine

6 cups vegetable broth

2 6.5 oz. packages Melissa’s Chestnuts 

(Whole Peeled & Cooked)

1 sprig fresh thyme

1/3 cup half-and-half

 

Melt butter in a large Dutch oven over medium-high heat.  Add onion, celery, and carrots, and sauté 8 to10 minutes or until tender.

 

Add Marsala, and cook 2 minutes, stirring to loosen particles from, bottom of pan.  Stir in vegetable broth, chestnuts, and thyme.  Bring to a boil; reduce heat to low, and simmer 20 to 25 minutes or until chestnuts are tender.  Discard thyme.  Let cool slightly (about 10 minutes).

 

Process soup, in batches, in a blender or food processor until smooth.  Return to Dutch oven.  Stir in half-and-half and salt and pepper to taste.  Cook over low heat, stirring often, 5 minutes, or until thoroughly heated.  Serve with desired toppings.

This post is linked to:

Seasonal Sunday

On the Menu Monday

Harvest Pumpkin Loaf

It was in the fall of 1984 that I learned the true deliciousness of pairing pumpkin with chocolate. How do I remember the time so well? That day is burned on my brain. My first-born son was 14 months old, sitting in his high chair waiting for an afternoon snack. My mother had just baked up a new recipe from Southern Living Magazine called Harvest Pumpkin Loaf and brought over a small section for us to enjoy. I cut a thin slice, broke it up into small pieces and put a couple on Christopher's tray. He picked the first piece up with his tiny fingers and put it into his mouth. In an instant the other two followed and he asked for more. Did I say asked? Demanded was more like it, and he punctuated this demand with a bang on his tray with his open palm. Wow, I thought, breaking off more hunks, I'd better taste this, it must be good. It was! I continued to feed him piece after piece until his cheeks were as full as a squirrel preparing for a long winter. "More!" he cried. "More!" pieces falling out of his mouth and back onto the tray with each demand.

Ready for the oven with the streusel on top.

Since that day, making this loaf has become a fall tradition. It is equally appropriate as a breakfast loaf as is it for dessert. I like it warmed because it makes the pieces of chocolate gooier. I made two new adjustments to it this year, one of which I liked, the other I didn't. I decided to add a streusel topping before baking. I liked this a LOT. Who doesn't love streusel? I also thought that instead of using regular size chocolate chips that I'd use the mini morsels in order to get a wider distribution of chocolate. Eh. I didn't care for this too much. Yes, the chocolate was more widely distributed, but when it comes to chocolate, I think I'd rather have the bigger chunks.  Oh, I also dusted the top with powdered sugar before adding the glaze.  I thought this made it look so much prettier.  See for yourself.

Out of the oven, cooled, and lightly dusted with powdered sugar.

HARVEST PUMPKIN LOAF

1/2 cup butter or margarine

1 cup sugar

2 eggs

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup mashed pumpkin

3/4 cup semisweet chocolate morsels

3/4 cup pecans, divided

Glaze:

1/2 cup sifted powdered sugar

1 tablespoon half and half

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Pumpkin Loaf: Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine next 7 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in chocolate morsels (I use the mini morsels) and 1/2 cup pecans. Spoon mixture into a 9"x5"x3" greased and floured loaf pan. Sprinkle top with remaining pecans. Bake at 350º F for 1 hour and 5 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pan 10 minutes; remove from pan and cool on a wire rack. Drizzle with glaze. Yield: One loaf

Glaze: Combine all glaze ingredients, stirring until; smooth. Yield: 1/4 cup.

The finished loaf with the addition of the glaze.

Basic Streusel Topping

½ cup all-purpose flour

¼ cup brown sugar, packed

½ stick unsalted butter

½ tsp ground cinnamon

½ cup chopped pecans

Combine all the ingredients in a food processor and pulse until crumbly.

ENJOY!

Plate: "Autumn Splendor" by David Harden, gift