Boozy Peach Pie

I love it when peaches are in season! I love walking into the produce section and their sweet aroma just hits you right in the nose. Summer peaches are perfection.

This pie can be made with frozen peaches too, but nothing beats a fresh summer peach.  Save this recipe to bring to your summer BBQs!  Don’t worry about the vodka; the alcohol cooks out so it remains kid-friendly!

8 peaches, peeled and sliced thin

¾ cup brown sugar

¼ cup granulated sugar

1 tablespoon ground cinnamon

¼ to ½ teaspoon each ground cloves, ground nutmeg, allspice

2 tablespoons lemon juice

½ cup ice cold peach vodka*

2 tablespoons cornstarch

Double crust pie dough, store bought or homemade:

2 ½ cups all-purpose flour

1 teaspoon salt

2/3 cup butter, cold and cubed

8-10 tablespoons ice cold peach vodka**

*Can use unflavored vodka. I used Deep Eddy’s Peach vodka. Pinnacle also makes a really good peach vodka. No matter what you use, make sure it is ice cold.

**You can just use ice water here. The vodka make the crust really flaky.

In a large bowl, add your sliced peaches, both sugars, cinnamon, cloves, nutmeg, allspice, lemon juice, vodka, and cornstarch. Mix well and let sit for 10 minutes or so.

If making your own pie crust, combine the flour, salt, and butter until the mixture resembles course crumbs. Slowly add the vodka until it all comes together to form a ball of dough.

Cut the dough in half and roll it out and place in a pie dish as the bottom of the pie. Pour the peaches into the pie plate, careful not to add too much of the liquid. Set aside.

For the top, you can just roll it out and lay it on the peaches. Cut some vents in the top for steam to escape. You can also cut the rolled dough into strips and make a lattice top. Either way, brush the top with an egg wash to make sure your crust is nice a golden brown after baking.

Loosely cover with foil and bake at 375 for 25 minutes. Uncover and bake for an additional 25-30 minutes.

Serve warm or cold, with ice cream or whipped cream. Or however you want.  It will be good no matter how you eat it.

Roasted Veggie and Goat Cheese Pasta

This dish makes a lot, which is good because it I makes for GREAT leftovers.  This is a good recipe to have on hand because it uses mostly pantry staples so you can make it anytime. I mean, I don’t usually have prosciutto just lying around, but this pasta is still really yummy without it too. The prosciutto was an added bonus this time around.

It all comes together really quickly, so it makes a good weeknight meal even when you’re busy.

Roasted Veggie and Goat Cheese Pasta

1 each red, orange, yellow bell pepper, seeded and sliced

1 large zucchini, sliced

1 medium shallot, sliced

4 cloves of garlic, minced

Olive oil

Salt & pepper to taste

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

Goat cheese

4 oz package prosciutto, cut or torn into small pieces *optional

1 box small pasta, like penne or small shells

2 tablespoons Balsamic vinegar

*Note: Prosciutto is a bit salty on its own, so if you are using it, you can go easy on the salt on the roasted veggies.

Toss the bell peppers, zucchini, shallot, and garlic in a couple tablespoons of olive oil and salt & pepper. Roast in a 425 degree oven for about 20 minutes, or until tender and a little caramelized on the edges.

Meanwhile, in a small skillet, crisp up the prosciutto if you are using it and cook your pasta per package directions. I like using Banza chickpea pasta for this, but you can use any pasta you like.

When the pasta is done, drain and put it in a large bowl. Add the prosciutto and the veggies. Use any of the oil that comes off during roasting as well. That’s lots of flavor!

In a small bowl, whisk together a tablespoon of olive oil and the balsamic vinegar. Pour over the pasta mixture and toss.

Finally, add some crumbled goat cheese (as much or as little as you want; there are no rules here!) and the fresh herbs. Toss again and serve.

Cinnamon Orange Mascarpone Stuffed French Toast

This breakfast dish was inspired by the orange I had sitting on my counter and the half a tub of mascarpone cheese I had in my fridge that needed to be used. And it was a big hit.

I usually only get to make breakfasts on the weekends because I go to work so early, so when I am making my weekend dishes, I try to make it special, especially for the kids.  They loved this and now we have a new item to add to our home menu options.  Well, occasionally, anyway. Mascarpone isn’t exactly a fridge staple!

Cinnamon Orange Mascarpone Stuffed French Toast

Serves 4

5 eggs

½ cup milk or Half and Half

1 teaspoon vanilla extract

¼ cup granulated sugar

1 tablespoon ground cinnamon

½ teaspoon nutmeg

Zest and juice of an orange

4 oz mascarpone cheese

8 slices of stale bread

Butter

In a shallow dish, whisk together the eggs, milk, vanilla, sugar, cinnamon, nutmeg, ½ the orange zest, and 1 tablespoon of orange juice until well combined.

In another bowl, mix together the mascarpone, the rest of the orange zest, and another tablespoon of orange juice.

Spread some of the mascarpone on 4 of the slices of bread.  You want enough to taste it, but not too much that it all comes oozing out while it’s cooking.  Top each of those slices with the remaining slices.

Dip each “sandwich” into the egg mixture. Let it soak up the liquid for a few seconds on each side.

In a large skillet over medium heat, melt some butter. Place the “sandwiches” into the skillet and cook until golden brown on each side.

Serve with some butter or syrup or even just as-is is really delicious!

Herbed Goat Cheese Stuffed Peppers

Just a quick little food fact about me: I used to hate goat cheese. I say that because I never tried goat cheese and I always thought it was the same as Feta (which I actually do despise; judge me if you must). I can’t remember what made me try it, but I can say that I’ve been hooked ever since. If there is a menu item with goat cheese, I’m all about it. I will put it on or in anything from salads, to eggs, pasta. And these super delicious appetizers that my husband and I just scarfed down one night making us almost too full for dinner.

They are super simple:

Cut a bunch of mini sweet peppers in half lengthwise (however many you want to make, I did 12 peppers, so I got 24 halves). Remove any seeds or ribs in the pepper. Mini peppers don’t usually have too much inside.

Place the peppers on a baking sheet and drizzle with olive oil. Bake for about 10-15 minutes on 400. They should be slightly softened, but still sturdy enough to hold a filling.

Meanwhile, in a bowl, mix together 4 oz cream cheese and 4 oz goat cheese with about a tablespoon of fresh chopped chives, ½ tablespoon each fresh chopped basil, thyme, and oregano. Add about 1 teaspoon garlic powder. Season with salt and pepper to taste.

When the peppers are done, fill with the goat cheese filling. I used a plastic bag and piped it in, but you don’t have to.

Put the peppers back in the oven for about 3-5 minutes to let the cheese mixture melt a little.