So late summer peaches always ring the bell for me, there is a little whisper that says “enjoy these, play with these….pssst, pumpkins are next”. So in the mind set of “seizing the day”, what is better than Peaches n’ Cream. This cake takes the Peaches n’ Cream and floats it on a cloud of total deliciousness. It takes a few steps, a little patience, but doesn’t everything that is wonderful! May you float on this cloud of deliciousness and enjoy sharing with those special in your life!
From the Kitchen of Terri Bergman
Peach Cream Cloud Cake
SERVES: 12-16 LEVEL: Intermediate and some! YOU GOT THIS!
INGREDIENTS PEACH PUREE: 6-8 Peaches ½ lemon juiced ¼ cup sugar ½ to 1 tsp of Pummull Spice
PEACH CAKE (Presto Style!): Purchase 2 boxes Lemon Supreme Cake Mixes 6 eggs ½ C melted Butter 3 cups Puréed Peaches (from above) 1 Large Jar peach or apricot preserves
FOR THE FILLING/CAKE SEAL GANACHE
BUTTERCREAM-CHEESE FROSTING (Ganache Style): ½ C butter softened 1 8oz block Cream Cheese 4 C. Confectioners Sugar 1/8 tsp salt 1 tsp vanilla Dash of lemon juice Optional 1 Tbsp of Cream or milk
WHIPPED CREAM/CHEESE CLOUD FROSTING: 1 8oz pkg Cream Cheese 1 Cup Heavy Whipping Cream 1 to 1.5 Cup Confectioners Sugar 1 tsp Corn Starch 1 tsp vanilla
Get the Party Started!
DIRECTIONS Create PEACH PURÉE by peeling and slicing ripe peaches, place in bowl and squeeze ½ fresh lemon juice over slices and sprinkle with sugar and Pummull Spice Seasoning.
Process in blender to make a peach purée should yield 3 cups.
Make Lemon Supreme cake mixes but add 6 eggs, ½ melted butter and 3 cups of peach purée. Bake cakes in approx 9” greased pans with wax paper on the bottom of each pan (circle cut). (This helps to keep cakes from cracking when they cool) Cool cakes. (Makes 4 cake rounds)
Use 3 of the cooled cakes, spread warmed peach or apricot preserves on the tops and let cool again. (Reserve the remaining cake round for another day….freeze it!)
Make Buttercream-cheese frosting ganache by beating the butter and cream cheese until light, add confectioners sugar, vanilla and lemon squeeze. If needed add up to 1 Tbsp Cream
Frost/seal, each of the cake round tops with Frosting and then stack to form the 3 layer cake.
When stacked and straight frost/seal the sides til the entire cakes are lightly frosted but sealed.
At this time refrigerate the cake.
Whipped CreamCheese Fluff Frosting; whip cream cheese until light and fluffy, set aside.
Whip heavy cream until stiff peaks and add vanilla, confectioners sugar and 1 tsp corn starch. When all combined reincorporate the whipped cream cheese into mixture give a 30 second whip to incorporate – and Viola! At this point frost the entire cake top and side. Use any additional frosting to create clouds to accent the top of the cake. This needs to go into a refrigerator and taken out just before serving. I like to take a fresh peach and slice to garnish top when ready to serve! If you make ahead and need to hold more than a day or so, freeze entire cake. It freezes covered with wax paper wonderfully! Enjoy – this is the delicious bomb.
“in shareable pies for 2!” The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.
From the Kitchen of Terri Bergman
Peach Pie
SERVES: 12 (in 6 petite pies) LEVEL: PRESTO (easy)
INGREDIENTS Base: We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)
Filling: ½ Peck or 15+ Ripe peaches, peeled and thinly sliced 1/2 Fresh lemon squeezed over peaches immediately 3 Tbsp. Corn Starch 1 tsp. Pummull Spice *KB’s signature 7 Spice Cinnamon Blend! 1 cup sugar Egg **for egg washing the dough Sparkling coarse sugar (if desired 3 tsps.)
DIRECTIONS Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)
In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.
Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside. If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.
Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!
A soup that hails from Canadian Roots…serve very cold…. a sweet base with savory garnishes for that interesting zip!
From the Kitchen of Terri Bergman
Chilled Watermelon Soup…with Zip!
SERVES: 8
INGREDIENTS 6 pounds watermelon (yellow or red seedless, diced 9-10 cups) 2 tablespoons chopped fresh mint 1 tablespoon sugar 2 tablespoon lemon juice (fresh is best) 1 cup white wine – slightly sweet – we recommend Riesling (Wine can be substituted with a sparkling sweetened water) 1 tablespoon ginger, freshly, finely diced 8 tsp Feta Cheese (crumbled) 1 tsp Amazing Heat (1 jalapeno pepper) optional Sea salt to garnish/taste – fresh mint leaves to garnish
DIRECTIONS Combine 1 cup of the diced watermelon with mint and sugar in a bowl, set aside. Blend remaining 8 cups watermelon, lemon juice, wine, ginger and Amazing Heat in a blender until smooth – let chill at least 30 minutes or longer. Strain soup; divide among 8 bowls.
Top each with 1/8 cup reserved watermelon mixture, and a teaspoon of feta cheese, and diced jalapeno (optional)…..sea salt to taste. I do suggest a little sprinkle for savory interest.
The “Big Red” salad is named with a nod to the best peaches that it has been my pleasure to eat, enjoy and cook with….big juicy freestone peaches. This salad is delicious and surprisingly light tasting….and it’s the perfect kickoff to a summertime dinner. Fabulous with anything off the grill.
From the Kitchen of Terri Bergman
“BIG RED” SALAD
INGREDIENTS Maple Dressing 1 cup mayonnaise 1 Tbls. Maple Syrup ¼ cup apple cider vinegar 1 tsp. Amazing Heat crushed coarse black pepper Sea Salt to taste
Salad 8-10 cups fancy lettuce / half green/half red preferred 4 full green onions, sliced thin diagonally ¼ cup toasted pecan pieces (can be sugared lightly) ¼ cup raisins 1 Large *peach…firm, ripe and julienned into thin matchstick pieces Shaved Parmesan Cheese to finish (the peach from heaven is the “Big Red” from Mac’s Pride, *McLeod’s Farms, McBee, SC)
DIRECTIONS Toss all of the above ingredients together and coat with Maple dressing (below). Finish with shaved parmesan cheese and crushed black pepper. A light finish of sea salt is delicious – go lightly!
The Amazing Heat Pita Chips are the perfect quick, homemade snack for any occasion. Delicious by themselves or kick them up with your favorite toppings!
From the Kitchen of Terri Bergman
Amazing Heat Pita Chips
INGREDIENTS 1 Pita Pocket ½ inch Canola Oil (for shallow frying) Amazing Heat to tast
DIRECTIONS 1. Cut Pita pockets into 8 triangles and separate into 16 pieces per pita pocket 2. Heat ½ inch Canola Oil (or favorite cooking oil) in a skillet 3. Drop pita triangles into hot oil, as many as will fit in your skillet without overlapping 4. Flip triangles after about 5-10 seconds. 5. Fry another 5-10 seconds and transfer to towel-lined dish. 6. Dust hot pita with Amazing Heat to taste 7. Repeat with as much pita as your heart desires!
These recipes are inspired by the Kitchen of my sister Joyce. Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs. Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.
From the Kitchen of Terri Bergman
Joyce’s Mini Chicken /Ricotta Meatballs
MAKES: 32 MINIS
INGREDIENTS 1lb of ground chicken 1/3 cup of ricotta (whole milk) 1 egg 1 cup of bread crumbs ¼ cup of hard cheese shredded Three tablespoons of fresh parsley or spinach 1 tsp of Amazing Heat
DIRECTIONS Mix lightly and form into 1” mini meatballs. Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).
Here is our take on these same meatballs as a spicy appetizer!
The Amazing Minis’…Chicken, Ricotta, Herbes
accented with a tangy dipping sauce!
INGREDIENTS 1lb of ground chicken 1/3 cup of Ricotta 1 egg 1 C bread crumbs 2 Tbsp of Amazing Herbes 1 tsp of Amazing Heat
DIRECTIONS Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)
INGREDIENTS 1 cucumber, seeded/peeled 2 red bell peppers, cored 4 plum tomatoes 1 small red onion 3 garlic cloves, minced 1 Tbls lemon juice 1 tsp honey 1 tsp Amazing Heat Parsley/chives/green onion 3 cups tomato juice 1/4 c white wine vinegar 1/4 cup good olive oil (a little salt, optional)
DIRECTIONS Process the vegetables in food processor or blender to desired consistency – then add all liquid ingredients and spices – mix in a glass bowl and let flavors develop. The consistence should be as coarse or smooth as you desire. For the gazpacho shots, I prefer a smoother consistency for the drinkable appetizers.
Avocado Crème Fraiche
INGREDIENTS 1 cup crème fraiche or sour cream 1 small avocado (softly mashed) 1 Tsp finely minced cilantro (fresh only) Squeeze of lime Sea Salt/ Fresh coarse Black Pepper
DIRECTIONS Garnish your chilled shots with a teaspoon of Crème fraiche or sour cream to which a very soft avocado, finely minced cilantro, squeeze of lime and a little salt and pepper, has been added. Top shot of crème with garnish of cilantro…. may use straw of celery if desired. Limes and salt bowl on tray add panache! A shot of this marvelous Gazpacho crowned with Avocado crème…. it is a clear sign of great things to come in this culinary adventure!
Great seared outside, moist and delicious inside…perfect to add minced olives, peppers and more but the base for an Amazing Americana Burger. Set the table with these delicious Bounty Burgers over the Summer Holiday celebrations!
From the Kitchen of Terri Bergman
Bounty Burgers
INGREDIENTS 1 lb. Ground Beef 1 egg white 1 tsp Worcestershire sauce 1 tsp Mustard 1 Tbls Ketchup 1 grated Onion ½ tsp Hot Sauce 5 tsp Amazing Rub
DIRECTIONS Combine Ground Beef, egg white, Worcestershire Sauce, Mustard, Ketchup, Onion, Hot Sauce and 1 tsp Amazing Rub (reserve 4 tsp to season patties). Combine all ingred., shape into burger patties and sprinkle each side with the remaining Amazing Rub (approx ½ tsp each side).
Grill for approximately 5 Minutes each side – remove from heat and let rest a few minutes. Dress and serve…Delic!
