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Potluck: BBQ rub and let’s have peaches

My dentist, Gary Hawthorne, is amazed at the number of people who read about his search for a good grilling rub in Potluck.

He said one of his patients even brought him a copy of her favorite recipe, which he shared with me.

It looks exactly like what he was looking for.

Memphis Dry Rub

Blend:

1½ teaspoons granulated sugar

1½ teaspoons dark brown sugar

1 teaspoon salt

Add:

1 tablespoon paprika

½ teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

½ teaspoon dry mustard

½ teaspoon garlic powder

½ teaspoon onion powder

Also, if preferred, add:

1 teaspoon cumin

½ teaspoon celery salt

May be stored in an airtight jar away from heat and light for six months. Good for two racks of ribs or two chickens.

•••

I was bored and scrolling through Yahoo news when I spotted a story by wallstreetcheatsheet.com about peaches, which sounded pretty good at the time.

Few things can top the taste of a ripe, juicy peach at the peak of summer.

How can you tell is a peach is ripe? Check the color around the stem, because if that area is still green, you’ll need to let the peach ripen at room temperature for a day or two. Peaches should only be refrigerated once they are fully ripe.

When a peach is hard, it is not ripe or ready to eat. Once it starts to give, it is almost at its most flavorful, and soft peaches are ripe, juicy and good to eat. (A good tip: Smell the peach. When it gives off the scent of peaches, it’s ripe and ready to eat.)

If you’ve got ripe peaches begging to be used, bake a batch of these cinnamon rolls.

Peach Cinnamon Rolls

5 large peaches, peeled, pitted and sliced

2 cups water

1½ cups granulated sugar

2 tablespoons cornstarch

1⅓ cups buttermilk Bisquick mix

2 tablespoons granulated sugar

1 teaspoon almond extract

2 tablespoons melted margarine

⅓ cup milk

2 tablespoons margarine, softened

¼ cup granulated sugar

2 teaspoons ground cinnamon

Preheat oven to 425 degrees.

In a large saucepan over medium heat, combine peaches, water, sugar and cornstarch. Cook, stirring constantly, until mixture boils. Boil for 1 minute, then remove from heat.

In a large bowl, stir together Bisquick, 2 tablespoons sugar, almond extract, melted margarine and milk to form a soft dough. Remove to floured surface and knead 8 to 10 strokes. Roll out into a 9-inch square.

Spread soft margarine over dough. Combine ¼ cup sugar and cinnamon and sprinkle over dough. Roll dough into jelly roll shape and cut into six slices 1½ inches wide. Pour the hot peach mixture into an 8-inch square baking pan. Place roll slices, cut side up, on top of peach mixture. Bake for 20 to 25 minutes, until puffed and golden. Serve warm.

Credit Whole Foods for this refreshing summer soup.

Chilled Peach Soup

6 large ripe peaches

2 cups water

1 cup apple juice

¼ cup honey

1 lime, zest and juice

Salt and pepper to taste

Mint sprigs

Bring a medium pot of water to a boil. Cut a small X through the bottom of each peach, then drop into the water to blanch for 20 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cooled, drain well, then peel them, starting from the X at the bottom of each peach. Discard skin and pits and transfer peaches to a blender.

Add water, apple juice, honey, lime zest and juice, salt and pepper. Blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours. Pour soup into bowls, garnish with mint, and serve.

Makes 6 to 8 servings.

Here is a Peach Cake from The Barefoot Contessa, aka Ina Garten.

Peach Cake

¼ pound (1 stick) unsalted butter, at room temperature

1½ cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground cinnamon

3 large, ripe peaches, peeled, pitted and sliced

½ cup chopped pecans

Preheat oven to 350 degrees. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla. Mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.

In a small bowl, combine remaining ½ cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with ⅔ sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans. Bake 45 to 55 minutes, until a toothpick inserted in the center comes out clean.

Serve cake warm or at room temperature.

Makes 8 servings.

I would be remiss if I didn’t include everybody’s favorite summer dessert — peach cobbler, and I turned to Paula Deen for this easy idea.

Peach Cobbler

4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Ground cinnamon, optional

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat.

Place the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Speaking of ice cream, a new book from food blogger Jessica Fisher, “Best 100 Juices for Kids,” offers up kid-friendly recipes for everything from juices and smoothies to homemade sodas and ice pops, like this one.

Yogurt-Peach Ice Pops

2 peaches, peeled, halved and pitted (or one 15-ounce can peaches in juice, drained)

1/4 cup Honey Syrup, recipe follows

1 tablespoon freshly squeezed lemon juice

1/2 cup plain yogurt

1 tablespoon honey

Place the peaches, honey syrup and lemon juice in a blender or a food processor fitted with a metal blade. Blend until the mixture is very smooth.

In a small bowl, combine the yogurt and honey. Stir until well combined.

Pour half of the peach mixture into ice pop molds. Make a second layer, using the yogurt mixture. Top with a layer of the remaining peach mixture. Freeze until firm.

Remove the frozen ice pops from the molds and serve. You may need to hold the molds under warm water for a moment to thaw the pops slightly and loosen them from the molds.

Honey Syrup

Makes 2 cups

1 cup honey

1 cup water

Combine the honey and water in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the honey completely.

Remove from the heat and let cool completely.

Store in a covered container in the refrigerator.

Looking for a recipe? Have one you’d like to share? Write to Potluck, Times Record, P.O. Box 1359, Fort Smith, AR 72902. Email jharshaw@swtimes.com

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