Chilled Spiced Peach Soup

I had such a hard time naming this soup. Peach needs to be in the title, of course, but Chilled? Spiced? Boozey? Sweet? Dessert? Appetizer?  I narrowed it down, but it really should include all of the previous descriptions. Bottom line, just call the soup delicious.

My friend Elizabeth's peach tree was loaded this year. She gave me a huge bag last week, and I have been making peach dishes daily...as well as eating fresh peaches whenever I can. I am a fan of chilled fruit soup and thought a blend of peaches, spices, and bourbon would be a good combo. I loved the finished result and everyone who tasted gave the soup high marks. We agreed that the recipe would be perfect as an appetizer OR dessert. Without the bourbon, delicious for breakfast (booze in for brunch...yes?) Welcome to fall, everyone!

So, yes, fall is almost here. This means the weekly summer posts with Food Network have ended for the year but, never fear, Fall Fest has arrived. Each week a number of bloggers receive an assignment from Food Network. We all create a recipe using the same item or theme and then we share all the recipes with you. The 2015 lineup is as follows:

FN Dish Fall Fest 2015 Themes

September

17: Soup

24: Apples

October

1: Sweet potatoes

8: Pumpkin 

15: Cauliflower

22: Squash 

29: Halloween 

November

5: Brussels sprouts

12: Carrots

19: Favorite Thanksgiving side dish

December

3: Holiday appetizer 

10: Holiday cookies

17: Favorite holiday side dish

Chilled Spiced Peach Soup
(serves 4-6)

6 large peaches (3 peeled, all pitted and chopped)
1 cup coconut milk (from the dairy case, not canned)
2 cups water
2 tbsp honey (additional if needed)
1 tsp allspice
1/4 tsp sea salt
1/4 cup bourbon, whiskey or scotch
2 tsp fresh mint leaves (chopped) plus whole leaves for garnish

Place peaches, coconut milk, water, 2 tbsp honey, allspice and sea salt in a medium sized saucepan. Heat to high-simmer (do not let boil), reduce heat to low and simmer for 15 minutes or until peaches are very soft. Remove from heat and allow to cool slightly.

Carefully add peach mixture to a blender. Add the bourbon and chopped mint leaves. Blend until the soup is very smooth. Pour into a large bowl and refrigerate until very cold.

When ready to serve, remove from refrigerator, taste and adjust seasonings (honey, salt, allspice and/or bourbon if desired.) Serve in small bowls garnished with fresh mint leaves.

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It is Soup week at Food Network's Fall Fest roundup. Do you have a favorite soup recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Napa Farmhouse 1885: Chilled Spiced Peach Soup
Red or Green? Spiced Vegetable Soup with Lentils & Garbanzo Beans
Feed Me Phoebe: Portuguese Kale Soup with Sausage and Cherry Tomatoes
The Mom 100: Avgolemono Soup
The Lemon Bowl: Red Lentil Turkish Soup
The Heritage Cook: Soul-Warming Tomato Soup with Peppers and Onions (Gluten-Free)
Healthy Eats: 6 Healthy Soups for the First Tailgate of the Season
Domesticate Me: Five Spice Sweet Potato Soup
Taste with the Eyes: Chicken Soup with Exotic Saffron Matzoh Balls
FN Dish: It's Almost Spoon Season: Top Classic Soups to Simmer Now

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
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Chocolate Dipped Peaches with Sea Salt

There is something special about combining chocolate & peaches and this dessert beautifully marries the two into an easy yet elegant offering. I love the simplicity of the preparation. Melt bittersweet chocolate chips in the microwave, dip the cored peaches in the chocolate, sprinkle with sea salt, then eat. Delicious, easy, impressive looking. Perfect for your next Summer dinner party or a casual night with family. Eat using a knife and fork or use your hands and a large napkin. Peach juice dripping down your chin? That spells summer to me.

Chocolate Dipped Peaches with Sea Salt
(makes 8)

8 peaches, skin on
10 oz bittersweet chocolate chips (I use the Equal Exchange brand)
2 tablespoons extra virgin olive oil
sea salt flakes
1/4 cup chopped mint leaves, plus 8 whole leaves for garnish

Line a rimmed baking sheet with parchment paper. Core peaches to remove pits. I do this by running a small paring knife around the center of each peach ensuring the pit is included. Then, using your thumb, push down on the core from the top, so it drops out the bottom.. Set peaches on the prepared baking sheet.

Place chocolate chips and olive oil in medium sized bowl. Microwave for thirty seconds. Remove from microwave and stir. Repeat for another 30 seconds. Continue this process at 10-second intervals until chips are completely melted, and chocolate is smooth, silky and very soft.

Using a tong to lift, dip one peach into the melted chocolate ensuring the bottom half is coated. It should look like this:

Set the peach on prepared sheet and sprinkle chocolate with the sea salt. Repeat with remaining peaches ensuring the sides do not touch.

Add one tablespoon of the remaining chocolate to the center hole of each peach. Move the sheet to a cool spot in your kitchen to allow chocolate to harden. On very hot days, place peaches in your refrigerator and allow to cool.

When ready to serve, sprinkle chopped mint leaves into the center hole of each mint. Garnish with whole mint leaves and serve.

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Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Summer Peaches. Do you have a favorite peach recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie's Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They're Gone

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Mary Lane's Pasta With Pesto Tomato Sauce

My friend Mary Lane is the President for one of the non-profit boards of which I am a member. She recently hosted a board meeting at her home and served this delicious pasta for lunch. Regular readers know I am addicted to pesto and am always looking for new recipes so I begged her to share. This one is a keeper. Easy, fast, delicious and chock full of greens, it is perfect tossed with hot pasta and equally delicious topping steamed vegetables, potatoes or slathered on toasted french or sourdough bread. Yum!

This pesto recipe combines tomatoes, fresh spinach and Italian parsley with the more typical basil, garlic, walnuts and Parmigiano-Reggiano cheese. Unlike traditional pestos, this one contains no oil, so it has a very light & fresh taste. I used a gluten-free pasta to ensure my "no pasta, I am avoiding gluten" friends could partake.  We all loved the final result as much as I did at Mary Lane's.

I make 2 tweaks to the original recipe. I seasoned with salt & pepper and added a pinch of hot red pepper flakes. I will experiment with using fresh tomatoes in season and add some sauteed vegetables like red bell peppers, summer squash and/or roasted asparagus. But, trust me, the basic recipe is delicious as is. Enjoy!

Mary Lane's Pasta With Pesto Tomato Sauce 
(6 servings)

1 1/2 cups crushed canned tomatoes (or fresh in season)
2 cups spinach leaves 
1 cup Italian parsley
1/2 cup basil leaves
2 cloves garlic
1/2 cup Parmigiano-Reggiano cheese, plus more for passing at the table
juice of 1 lemon
1/4 cup plus 2 tablespoons walnuts (chopped), toasted
1 pinch red pepper flakes
sea salt
freshly ground black pepper

1 lb tubular pasta (like fusilli, penne or rigatoni) cooked according to package directions

Combine the tomatoes, spinach, parsley, basil, garlic 1/2 cup cheese, lemon juice 1/4 cup walnuts and red pepper flakes in a food processor or powerful blender. Pulse until you have a sauce with a bit of texture.

Pour into a large saute pan and simmer over medium-high heat, frequently stirring, until the sauce is hot. Season to taste with the salt and pepper. Add the cooked pasta to the pan and stir to combine. Serve immediately topped with additional cheese and chopped walnuts.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Something Cheesy. Do you have a favorite cheese recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
Jeanette's Healthy Living: Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
Creative Culinary: Cilantro Serrano Rice
Virtually Homemade: Stove Top Mac and Cheese with Apples and Bacon
Napa Farmhouse 1885: Mary Lane's Pasta With Pesto Tomato Sauce
Red or Green: Cheesy Polenta with Spicy Leeks
The Wimpy Vegetarian: Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
Homemade Delish: Cheesy Zucchini and Summer Squash
Daisy at Home: Bell Pepper Pizza
Elephants and the Coconut Trees: Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
Weelicious: Cheesy Turkey Meatballs
Swing Eats: Frico: Parmesan Cheese Crackers (gluten-free)
The Mom 100: Leek, Mushroom and Goat Cheese Quiche
FN Dish: 6 Ways to One-Up Side Dish Favorites with Cheese

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Chocolate Brownie Pie (GF and Sugar Free)

This is my new favorite brownie recipe. Quick (about 5 minutes to prep), easy, and so very good, this "light as air" brownie pie comes with a rich chocolate flavor. Best of all, it is gluten-free, sugar-free and dairy-free. (it does contain nuts and eggs). I just love desserts that are guilt free and still delicious.

We were invited to some friends' house for dinner last Sunday, and I brought a brownie pie straight from the oven. They happened to have fresh cream and strawberries on hand so, of course; we topped the brownies! No longer dairy-free, and a little less "healthy" but....special occasions call for special treats. With or without the toppings, this recipe is a keeper. (And thank you Mary Lane & Doug for a wonderful evening)

Chocolate Brownie Pie (GF and Sugar-Free)

2 eggs
3/4 cup coconut sugar
1/2 cup almond flour
4 tablespoons cocoa powder
1/2 cup coconut oil, melted, plus more to grease pan
1 teaspoon pure Tahitian vanilla
1/2 teaspoon sea salt
1/2 cup chopped nuts (walnuts, almonds, pecans, etc)

Optional Toppings
ice cream
heavy cream
whipped cream
fresh fruit

Preheat oven to 350 degrees. Grease a 9 inch pie plate with coconut oil. Set aside.

Add first seven ingredients to the bowl of a mixer. Beat until just mixed (3-4 minutes). Stir in nuts.

Pour into prepared pan and place in preheated oven. Bake 20-25 minutes, or until tester placed in the middle of the pie comes out clean.

Let rest a minimum of 15 minutes. Slice and serve warm with optional toppings if desired.

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Winter means comfort food at Food Network and this week we are celebrating Brownies. Do you have a favorite brownie recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Dishing with Divya: Beetroot Brownies
Creative Culinary: Chocolate Chip Brownies with Cream Cheese Frosting
Elephants and the Coconut Trees: Brownies with Condensed Milk
Food for 7 Stages of Life: Easy Eggless Brownies Recipe
The Mom 100: Mexican Hot Chocolate Brownies
Napa Farmhouse 1885: Chocolate Brownie Pie (GF and Sugar Free)
Taste with the Eyes: Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Swing Eats: Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)
FN Dish: 10 Ways to Revolutionize Your Brownie Intake

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.