The strangest thing happened! We had a monsoon storm that lasted a good 3 hours last evening with continuous thunder and when I say continuous I mean a rumble that sounded much like a loud and constant sonic boom, lots of lightening, high winds and absolutely not one drop of rain. It's still "stankin'" hot too, like is it in most of the country and with high humidity which means a refreshingly light salad like the one we had for dinner is the perfect meal.
Cubes of seedless watermelon, honeydew and sliced nectarines join paper thin slices of red onion and spicy serrano pepper in a minty, vinagrette made from lemon juice, olive oil and honey. On a bed of arugula and garnished with thin slices of prosciutto and Romano cheese, it's darn near perfect...that's if you remember the romano cheese in the first place. As you'll see from the photo, I didn't. Head on over to myrecipes.com for the recipe and see for yourself.
It was a light and delicious Sunday night dinner although had it not been for the peach pie, we'd have been wondering where the heck dinner was. To be perfectly honest when you're on a "moderation plan" like the one we are, you need to take the whole picture into account when you're planning on having pie for dessert and that's the main reason behind our very light dinner salad. Otherwise I'd have likely put some garlic toast or a gargantuan piece of meat or something on the plate with the salad as a filler.
What a pie - lovely fresh beautiful perfectly ripe peaches, smothered in a creamy custard of tart sour cream and mellow caramel flavored brown sugar, flavored with just the right amount of vanilla and all in a crisp perfectly tender crust. Topped with a cinnamon flavored buttery crumble, each piece is a symphony of summer in all its glory and worth every single solitary calorie. Some things just are, aren't they?
Pastry for a single crust pie
4 large peaches
1/2 cup brown sugar
2-1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 cup sour cream
1/3 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup softened butter
Preheat oven to 400. Line a 9 inch pie pan with pastry and crimp edges. Refrigerate until needed.
Blanch and peel peaches and slice. Set aside. In a large bowl whisk together brown sugar, flour and salt. Add egg, vanilla and sour cream and whisk until smooth. Fold in peaches and pour into prepared crust. Bake in preheated 400 oven for 12 minutes, then reduce heat to 350 and bake for additional 30 minutes. Remove from oven and increase heat to 400.
Combine sugar, flour, and cinnamon together then add softened butter. Using a fork, mix until crumbly. Sprinkle over pie, return to oven and bake additional 10 minutes. Cool on a wire rack. Refrigerate any leftovers.
A year ago - Hot Turchicken Sandwich
Two year's ago - Ahi Tuna Tacos