blog Heirloom Tomato Pie <h3>Ingredients</h3> <ul><li>3 large eggs, lightly beaten</li> <li>1 cup shredded Fontina cheese</li> <li>1/2 cup half-and-half</li> <li>1 large ripe tomato, thinly sliced width-wise</li> <li>8 ounces fresh mozzarella, cut into 6 thin slices</li> <li>1 (9-inch) unbaked deep-dish pie-crust</li> <li>Seasoning salt to taste</li> <li>Pesto for serving</li> </ul><h3>Directions</h3> <ol><li>Preheat the oven to 350 degrees F.</li> <li>In a medium-sized bowl, combine the eggs, Fontina cheese and half-and-half and mix well.</li> <li>Arrange the tomato slices overlapping the mozzarella slices in the bottom of the pie-crust.</li> <li>Sprinkle with seasoning salt.</li> <li>Spoon in the cheese mixture and bake for about 30 minutes, or until the crust turns golden and the cheese is thoroughly melted.</li> <li>Cool to room temperature before serving.</li> <li>Serves 6 to 8</li> </ol><p> </p> <p> </p> <p> </p> Fri, 03 Sep 2010 11:03:06 -0700 Tomato Cucumber Salad <p><strong>Ingredients</strong></p> <ul><li>4 roma or vine ripe tomatoes</li> <li>1 medium cucumber</li> <li>2 tablespoons balsamic vinegar</li> <li>1 teaspoon extra-virgin olive oil</li> <li>1/4 teaspoon sugar</li> <li>2 teaspoons chopped fresh basil</li> <li>Freshly ground black pepper to taste</li> </ul><p><strong>Diretions</strong></p> <ol><li>Slice tomatoes and cucumber thinly and place in a medium bowl. </li> <li>Combine vinegar, oil and sugar.</li> <li>Drizzle over sliced tomatoes and cucumber. </li> <li>Toss, then sprinkle with chopped basil. </li> <li>Refrigerate or serve at room temperature.</li> </ol> Fri, 03 Sep 2010 10:38:52 -0700 Maple Caramel Apples <p><strong>Ingredients</strong></p> <ul><li>1 pound dark brown sugar</li> <li>1 1/2 cups maple syrup</li> <li>1/2 cup heavy cream</li> <li>1 tablespoon unsalted butter</li> <li>10 Granny Smith or other tart apples, chilled</li> </ul><p><strong>Directions</strong></p> <ol><li>In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. </li> <li>Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. </li> <li>Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes. </li> <li>Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. </li> <li>Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.</li> </ol> Fri, 27 Aug 2010 16:25:47 -0700 Strawberry Muffins <p><strong>Ingredients</strong></p> <ul><li>2 1/2 cups flour</li> <li>1/2 cup sugar</li> <li>2 teaspoons baking powder</li> <li>1 teaspoon baking soda</li> <li>1/2 teaspoon salt</li> <li>1 1/2 cups buttermilk</li> <li>1/3 cup melted butter</li> <li>2 eggs, slightly beaten</li> <li>1 teaspoon vanilla</li> <li>1 pint fresh strawberries, hulled and chopped</li> <li>Additional sugar for topping</li> </ul><p><strong>Directions</strong></p> <ol><li>Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.</li> <li>On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.</li> <li>In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.</li> <li>Using a large spoon, gently fold ingredients just until moist do not overmix.</li> <li>Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.</li> <li>Bake 20 to 25 minutes.</li> </ol><p><span>Makes 12 muffins. </span></p> Fri, 27 Aug 2010 15:08:46 -0700 Apricot or Peach Melba <p><strong>Ingredients</strong></p> <ul><li>1 cup sugar</li> <li>2 cups water</li> <li>1/4 cup lemon juice</li> <li>1 lemon, zested</li> <li>12 ripe, firm apricots or peaches, pitted</li> <li>1/2 pint vanilla ice cream</li> </ul><p>Raspberry Sauce:</p> <ul><li>1 pound raspberries</li> <li>1 cup sugar</li> <li>2 tablespoons lemon juice</li> </ul><p>Garnish:</p> <ul><li>2 cups heavy cream, whipped</li> <li>1 cup sliced almonds, toasted</li> </ul><p><strong>Directions</strong></p> <ol><li>In a medium saucepan, prepare syrup. Bring the sugar, water, lemon juice and zest to a boil. Lower to a simmer and cook for 10 minutes.</li> <li>Poach apricots or peaches until tender. (Tip: if you use peaches, remove the skin.) Let them cool in the syrup.</li> <li>To prepare raspberry sauce, in a blender, combine the raspberries, sugar and lemon juice. Process to a puree.</li> <li>Remove fruits from syrup.</li> </ol><p><br/>To serve: In a small bowl, place a scoop of vanilla ice cream, place the fruit on top, and cover with raspberry sauce. Garnish with whipped cream and toasted almonds.</p> Fri, 27 Aug 2010 16:45:20 -0700 Curried Acorn Squash and Apple Soup <p><strong>Ingredients</strong></p> <ul><li>2 medium acorn squash (about 3 pounds), halved</li> <li>1/4 cup butter or margarine</li> <li>4 3/4 cups chicken broth, divided</li> <li>4 Granny Smith apples, peeled and coarsely chopped</li> <li>2 baking potatoes, peeled and coarsely chopped</li> <li>1 1/2 tablespoons curry powder</li> <li>3/4 teaspoon ground red pepper</li> <li>1/2 teaspoon ground cinnamon</li> <li>1 teaspoon salt</li> <li>2 cups whipping cream</li> <li>2 tablespoons honey</li> </ul><p><strong>Directions</strong></p> <ol><li>Place squash halves, cut side down, on an aluminum foil-lined baking sheet.</li> <li>Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.</li> <li>Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. </li> <li>Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. </li> <li>Remove from heat, and let cool slightly (about 5 to 10 minutes).</li> <li>Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.</li> <li>Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.</li> </ol> Fri, 27 Aug 2010 17:09:36 -0700 Spicy Apple-Filled Squash <p><strong>Ingredients</strong></p> <ul><li> 1 acorn squash (about 1 lb.)</li> <li> 1 Golden Delicious apple, peeled, cored, and sliced</li> <li> 2 teaspooons melted margarine</li> <li> 2 teaspooons packed brown sugar</li> <li> 1/8 teaspooon ground cinnamon</li> <li> 1/8 teaspooon ground nutmeg</li> <li> dash of ground cloves</li> </ul><p><strong>Directions</strong></p> <ol><li>Heat oven to 350. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on. </li> <li>Cut squash halves in two; turn out sides up. In small bowl, combine apples, margarine, brown sugar, cinnamon, nutmeg, and cloves and mix well. Top squash pieces with apple mixture. </li> <li>Cover and bake 30 minutes or until apples are tender. Serve.</li> </ol><p>Microwave Version:</p> <ol><li>Halve and seed squash.</li> <li>Arrange, cut side up in thick paper towel on microwave floor.</li> <li>Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two. </li> <li>In small bowl, combine apples, margarine, sugar, and spices as above.</li> <li>Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and apple are tender.</li> </ol><p> </p> <p><span><br/></span></p> Fri, 27 Aug 2010 17:42:02 -0700 Apricot Sunshine Breakfast Cake <p><strong>Ingredients</strong></p> <ul><li>8 fresh apricots</li> <li>1/4 cup soft shortening</li> <li>1 1/2 cups sifted flour</li> <li>1/2 teaspoon salt</li> <li>1 or 2 tablespoons butter or margarine</li> <li>12 walnut halves</li> <li>3/4 cup sugar</li> <li>1/2 cup milk</li> <li>2 teaspoons baking powder</li> <li>1 egg</li> <li>cinnamon (optional)</li> </ul><p><strong>Directions</strong></p> <ol><li>Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish.</li> <li>Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. </li> <li>Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.</li> </ol> Fri, 27 Aug 2010 17:52:08 -0700 Tomatoes Stuffed with Rice <p><strong>Ingredients</strong></p> <ul><li>1 cup Arborio rice (or other short-grain white rice)</li> <li>6 ripe but firm large tomatoes</li> <li>4 tablespoons olive oil, plus extra for drizzling</li> <li>Salt and freshly ground black pepper</li> <li>1 garlic clove, minced</li> <li>3 tablespoons chopped fresh basil leaves</li> <li>2 tablespoons chopped fresh Italian parsley leaves</li> <li>1/4 cup grated Parmesan</li> </ul><p><strong>Directions</strong></p> <ol><li>Cook the rice in a medium saucepan of boiling salted water, 10 minutes and drain.</li> <li>Rinse the rice under cold running water.</li> <li>Set the rice aside.</li> <li>Preheat the oven to 350 degrees F.</li> <li>Cut a 1/2-inch thick slice off the top of each tomato (reserve the tomato tops).</li> <li>Cut and scoop the seeds, pulp, and juice from each tomato.</li> <li>Reserve 1/4 cup of the tomato juice and pulp.</li> <li>Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil.</li> <li>Place the hollowed tomatoes in the prepared dish.</li> <li>Toss the rice with the reserved tomato juice and pulp.</li> <li>Add garlic, basil, parsley, parmesan, remaining 2 tablespoons of olive oil, and salt and pepper to taste.</li> <li>Spoon the rice mixture into the hollowed tomatoes, mounding slightly.</li> <li>Sprinkle leftover stuffing on the bottom of the pan.</li> <li>Drizzle entire dish with olive oil.</li> <li>Place the tomato tops atop the tomatoes.</li> <li>Bake until the rice is heated through, about 20 minutes.</li> <li>Serve hot or at room temperature.</li> </ol> Thu, 02 Sep 2010 09:33:50 -0700 Fresh Cranberry Bean <p><strong>Ingredients</strong></p> <ul><li>2 pounds fresh cranberry beans (shell beans) in the pod </li> <li>4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice </li> <li>1 clove garlic, finely chopped (1 teaspoon) </li> <li>1 large onion (12 ounces), cut into 1/2-inch dice </li> <li>2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon) </li> <li>1 dried bay leaf </li> <li>5 cups chicken stock</li> <li>1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned </li> <li>tomatoes with their juice </li> <li>2 tablespoons dark molasses</li> <li>Kosher or sea salt and freshly ground black pepper</li> <li>3 scallions, thinly sliced</li> </ul><p><strong>Didrections</strong></p> <ol><li>Shuck the beans and discard any that are soft or blemished. You will need about 3 cups.</li> <li>Heat a 4-quart heavy pot over low heat and add the diced bacon.</li> <li>Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.</li> <li>Add the garlic and cook for 30 seconds.</li> <li>Add the onion, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.</li> <li>Add the beans and stock.</li> <li>Partially cover the pot and bring to a simmer.</li> <li>Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender.</li> <li>Reduce the heat to low.</li> <li>Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder.</li> <li>Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes.</li> <li>Remove from the heat and season with salt and pepper.</li> <li>If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely.</li> <li>Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.</li> <li>When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick.</li> <li>Ladle the chowder into cups and sprinkle with the sliced scallions.</li> </ol> Sat, 11 Sep 2010 16:35:02 -0700 Grilled Tri-Colored Pepper Salad <h3>Ingredients</h3> <ul><li>1 each large red, yellow and green bell pepper</li> <li>1/3 cup extra-virgin olive oil</li> <li>3 tablespoons balsamic vinegar</li> <li>2 cloves garlic, minced</li> <li>1/4 teaspoon salt</li> <li>1/4 teaspoon black pepper</li> <li>1/3 cup crumbled goat cheese (about 1-1/2 ounces)</li> <li>1/4 cup thinly sliced fresh basil leaves</li> </ul><h3>Directions</h3> <ol><li>Place bell peppers on grill, skin-side down.</li> <li>Grill bell peppers for 10 to 12 minutes or until skin is charred.</li> <li>Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.</li> <li>Remove skin with paring knife; discard skin.</li> <li>Place bell peppers in shallow glass serving dish.</li> <li>Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.</li> <li>Pour over bell peppers.</li> <li>Let stand 30 minutes at room temperature.</li> <li>Sprinkle bell peppers with cheese and basil just before serving.</li> </ol> Fri, 03 Sep 2010 12:48:07 -0700 Red Bell Pepper and Broccoli Pasta Sauce <h3>Ingredients</h3> <ul><li>4 red bell peppers, seeded and cut into strips</li> <li>1 medium-sized onion, thinly sliced and separated into rings</li> <li>2 large cloves garlic, finely chopped</li> <li>2 tablespoons extra-virgin olive oil</li> <li>1 bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces</li> <li>Salt and freshly-ground black pepper to taste</li> <li>Grated cheese (optional)</li> </ul><h3>Directions</h3> <ol><li>In a large skillet, heat the olive oil over medium heat.</li> <li>Add red peppers, onion, and garlic, cook until soft, about 30 minutes.</li> <li>Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.</li> <li>Cook broccoli until tender but still bright green, no more than about 10 minutes.</li> <li>Drain, break up slightly with a fork, and toss with the red bell pepper mixture.</li> <li>Season with salt and pepper, top with grated cheese, if desired, and serve immediately.</li> <li>Serves 4</li> </ol> Fri, 03 Sep 2010 13:30:40 -0700 Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple <p><strong>Ingredients</strong></p> <ul><li>2 tablespoons olive oil</li> <li>1 small onion, grated</li> <li>1/4 cup chopped fresh Italian parsley leaves</li> <li>1 large egg</li> <li>3 tablespoons ketchup</li> <li>3 garlic cloves, minced</li> <li>1 teaspoon salt</li> <li>1/4 teaspoon freshly ground black pepper</li> <li>1/3 cup grated Pecorino Romano</li> <li>1/4 cup dried plain bread crumbs</li> <li>1 pound ground turkey, preferably dark meat </li> <li>1 short orange bell pepper, halved and seeded</li> <li>1 short red bell pepper, halved and seeded</li> <li>1 short yellow bell pepper, halved and seeded</li> <li>1 1/2 cups marinara sauce</li> </ul><h3>Directions</h3> <ol><li>Preheat the oven to 400 degrees F.</li> <li>Lightly drizzle olive oil into a 13 x 9 x 2 inch baking dish.</li> <li>Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.</li> <li>Stir in the cheese and bread crumbs.</li> <li>Mix in the turkey.</li> <li>Cover and refrigerate the turkey mixture until chilled.</li> <li>Fill pepper halves with chilled turkey mixture, dividing equally and mounding slightly.</li> <li>Arrange the stuffed peppers in the baking dish.</li> <li>Pour the marinara sauce over the stuffed peppers.</li> <li>Bake uncovered until the vegetables are tender and beginning to brown.</li> <li>Insert meat thermometer, filling must register 165 degrees F.</li> <li>Cook about 45 minutes.</li> <li>Transfer the stuffed vegetables to a platter and serve.</li> </ol> Fri, 03 Sep 2010 16:06:33 -0700 Strawberry Shortcake <p>Ingredients</p> <ul><li>1 1/2 pounds strawberries, stemmed and quartered</li> <li>5 tablespoons sugar</li> <li>2 cups all-purpose flour</li> <li>2 teaspoons baking powder</li> <li>1/4 teaspoon baking soda</li> <li>2 tablespoons sugar</li> <li>3/4 teaspoon salt</li> <li>1 1/2 cups heavy cream</li> <li>1 1/2 cups heavy cream, chilled</li> <li>3 tablespoons sugar</li> <li>1 1/2 teaspoons vanilla extract</li> <li>1 teaspoon freshly grated lemon zest</li> </ul><h3> Directions</h3> <ol><li>Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.</li> <li>Preheat the oven to 400 degrees F.</li> <li>Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.</li> <li>Add heavy cream and mix until just combined.</li> <li>Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.</li> <li>Remove shortcake from pan and place on a rack to cool slightly.</li> <li>Cut into 6 pieces and split each piece in half horizontally.</li> <li>Spoon some of the strawberries with their juice onto each shortcake bottom.</li> <li>Top with a generous dollop of whipped cream and then the shortcake top.</li> <li>Spoon more strawberries over the top and serve.</li> </ol><p>Whipped  Topping</p> <ol><li>Using a mixer, beat the heavy cream, sugar, vanilla, and <br/>lemon zest until soft peaks form, about 1 1/2 to 2 minutes.</li> </ol> Fri, 03 Sep 2010 16:33:51 -0700 Strawberry Spinach Salad <h3>Ingredients</h3> <ul><li>2 tablespoons sesame seeds </li> <li>1 tablespoon poppy seeds </li> <li>1/2 cup white sugar </li> <li>1/2 cup olive oil </li> <li>1/4 cup distilled white vinegar </li> <li>1/4 teaspoon paprika </li> <li>1/4 teaspoon Worcestershire sauce </li> <li>1 tablespoon minced onion </li> <li>10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces </li> <li>1 quart strawberries - cleaned, hulled and sliced </li> <li>1/4 cup almonds, blanched and slivered</li> </ul><h3>Directions</h3> <ol><li>In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.</li> <li>Cover and chill for one hour.</li> <li>In a large bowl, combine the spinach, strawberries and almonds.</li> <li>Pour dressing over salad, and toss.</li> <li>Refrigerate 10 to 15 minutes before serving.</li> </ol> Fri, 03 Sep 2010 17:04:15 -0700 Cilantro Zucchini Hummus <h3>Ingredients</h3> <ul><li>6 cups zucchini, peeled and chopped</li> <li>1/4 cup tahini</li> <li>1/4 cup fresh lemon juice</li> <li>1/4 cup fresh lime juice</li> <li>1/4 cup olive oil</li> <li>3 cloves garlic, chopped</li> <li>1 teaspoon salt</li> <li>3/4 teaspoon cumin</li> <li>3/4 teaspoon smoked paprika</li> <li>1/4 cup fresh cilantro, chopped</li> </ul><h3>Directions</h3> <ol><li>Add all ingredients, except cilantro, into a blender or food processor. </li> <li>Process until creamy and smooth. </li> <li>Stir in cilantro. </li> <li>Serve chilled with pita chips or veggies!</li> </ol><p> </p> <p> </p> Sat, 04 Sep 2010 13:05:09 -0700 Bacon Wrapped Corn on the Cob <h3>Ingredients</h3> <ul><li>8 ears sweet corn</li> <li>8 bacon strips</li> <li>2 tablespoons chili powder</li> </ul><h3>Directions</h3> <ol><li>Wrap each ear of corn with bacon strip.</li> <li>Place each one on a piece of heavy-duty aluminum foil.</li> <li>Sprinkle with chili powder.</li> <li>Wrap securely, twisting the ends to make handles.</li> <li>Place uncovered over medium-hot grill for 20 minutes or until corn is tender and bacon is cooked, turning once.</li> </ol><p> </p> <p> </p> Sat, 04 Sep 2010 13:14:12 -0700 Fresh Corn Salsa <h3>Ingredients</h3> <ul><li>4 ears of fresh corn, shucked </li> <li>1/2 medium white onion, finely chopped </li> <li>1 to 2 fresh serrano chilies, minced </li> <li>1 ripe tomato, seeded and chopped </li> <li>1/2 cup of loosely packed chopped fresh cilantro </li> <li>3 tablespoons of fresh lime juice</li> <li>1 teaspoon of vegetable oil or olive oil</li> <li>1/2 teaspoon of salt</li> </ul><h3>Directions</h3> <ol><li>In a large pot of boiling water, cook the corn until just <br/>tender, 3 to 4 minutes.</li> <li>Cool the corn under running water.</li> <li>With a sharp knife, cut the kernels off the cobs.</li> <li>Place the corn kernels in a large bowl.</li> <li>Mix in the onion, chilies, tomato, cilantro, oil, and <br/>lime juice.</li> <li>Season to taste with salt.</li> <li>Serve cold or at room temperature.</li> <li>Makes 3 cups</li> </ol> Sat, 04 Sep 2010 13:25:06 -0700 Grilled Corn With Citrus Butter Recipe <h3>Ingredients</h3> <ul><li>6 ears corn, husked</li> <li>1 1/2 teaspoon finely grated orange peel, packed</li> <li>1 teaspoon finely grated lemon peel, packed</li> <li>1 teaspoon finely grated lime peel, packed</li> <li>1 teaspoon coarse kosher salt</li> <li>1/2 cup unsalted butter, room temperature</li> <li>nonstick vegetable oil spray as needed</li> </ul><h3>Directions</h3> <ol><li>Combine first 4 ingredients in small bowl; mash to combine.</li> <li>Mix in butter.</li> <li>Preheat barbecue (medium heat).</li> <li>Spray corn with nonstick spray.</li> <li>Grill until browned in spots, turning often, about 15 minutes.</li> <li>Serve with citrus butter.</li> </ol><p> </p> <p> </p> <p> </p> Sat, 04 Sep 2010 13:39:15 -0700 Grilled Peaches <h3>Ingredients</h3> <ul><li>Peaches, 1 for each person</li> <li>1/2 cup sherry vinegar or balsamic vinegar</li> <li>1/4 cup brown sugar</li> <li>Juice of 1 lemon</li> <li>1/4 teaspoon freshly ground black pepper</li> </ul><h3>Directions</h3> <ol><li>Halve the peaches, remove pits.</li> <li>Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.</li> <li>In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black pepper.</li> <li>Boil until reduced by about 1/2.</li> <li>Place peaches cut-side down on a hot lightly oiled grill.</li> <li>Cover and cook for about 2 minutes, or until there are grill marks.</li> <li>Turn over and baste the cut sides with the vinegar mixture.</li> <li>Cover the grill and cook for about 3 more minutes, or until softened.</li> </ol><p> </p> <p> </p> Sat, 04 Sep 2010 13:52:41 -0700