Salted Caramel Iced Coffee

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After having some delicious iced coffee in Cape Cod, I was determined to try making something just as good at home. Now I do use a Keurig as a primary coffee maker – for us it just makes the perfect cup every time and we love it. Here in my hometown of Burlington, ON we have an excellent home beverage shop called ECS Coffee Inc. They carry single serve capsules and all sorts of accessories, syrups, beverage equipment & appliances. What is amazing about this store is that they let you try a sample while you are there, and sometimes they are demonstrating a new appliance which is really fun (my kids enjoyed a soda stream sample and snow-cones when we were last in). On that trip into the store a couple of weeks ago to pick up one of my faves (Marley One Love), I sampled Marley Mystic Morning which they had tagged as “great over ice”. One of the associates helped me out with some tips and then I added in a couple squirts of Torani Salted Caramel Syrup which they had out with the coffee for sampling as well. It was perfection! So home I went with my box of Mystic Morning and my own bottle of Torani Salted Caramel. On days when I am feeling like an afternoon pick me up this is the perfect tall glass of iced coffee! Tip: If you prefer a stronger iced coffee you can try making coffee ice cubes by freezing cooled brewed coffee in ice cube trays.

Ingredients:

  • Ice Cubes
  • Marley Mystic Morning K-Cup
  • Torani Salted Caramel Syrup
  • Your choice of cream/milk if desired (I use whatever is in the fridge! I do like half and half as a treat)

Directions:

  1. Fill a large glass (I use a 16 ounce glass – pictured above) with ice cubes.
  2. Brew your Mystic Morning coffee over ice – I choose the “small mug” option on my Keurig which brews 7.25 ounces.
  3. Add a couple of squirts of the syrup.
  4. Add cream/milk as desired.

Mini Peach Raspberry Crumble Pies

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It is the last week of peach week and I am going to finish up with an easy dessert. These simple mini peach raspberry crumble pies are might I say adorable and delicious! A fun bite sized treat. I used frozen mini pastry shells making this really easy to pull together. You of course could also choose to make your own pastry if desired.

Ingredients:

For the Filling:

  • 12 mini tart shells (found in the frozen food section)
  • 1 cup of fresh diced peaches (peeled)
  • 1 cup of fresh whole raspberries
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of all-purpose flour
  • 1/8 teaspoon of ground cinnamon

For the Crumble Topping:

  • 1/4 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon granulated sugar
  • pinch of Kosher salt
  • pinch of cinnamon
  • 2 tablespoons of unsalted butter, cut into small pieces

Directions:

  1. Preheat the oven to 350 degrees and remove tart shells from the freezer and place on a parchment or silpat lined baking sheet.
  2. Prepare the crumble by combining the flour, sugars, salt, cinnamon and butter in a small bowl until butter is incorporated and the mixture is crumbly (I just do it with my hands, but you can use 2 knives, a pastry cutter, or whiz it in a mini food processor).
  3. Combine the peaches, raspberries, sugar, flour and cinnamon in a large bowl.
  4. Fill each tartlet shell equally with filling. Top with equal amounts of crumble.
  5. Bake for 20-25 minutes until golden and bubbling.
  6. Remove from oven and onto a cooling rack and let stand until completely cool.

Arugula, Peach, Prosciutto and Bocconcini Salad

IMG_8353[1]Here we go on Peach Week Day 4! Today is an extension from yesterday’s appetizer using the same components to make a delicious salad of argula, peaches, prosciutto, and bocconcini. This way  you can extend the ingredients you have purchased to create the canapés – gives you some options to create!

I love this salad – easy and so summery. If you want to add some protein to create a dinner plate pair with some grilled chicken or shrimp, and some nice bread for a lovely meal. As usual with some of my salad recipes I just eyeball how much I want of each component for the perfect personal salad. Have fun and make it your own!

Ingredients:

  • Baby Arugula
  • Extra virgin olive oil, drizzed over arugula
  • Peaches, cut into slices or chunks
  • Prosciutto, pulled into bit size pieces
  • Mini Bocconcini, quartered
  • Kosher salt and fresh ground pepper to taste
  • Balsamic Glaze, drizzled over salad

Directions:

  1. Begin by placing a handful of arugula in a bowl or on a large plate – place however much you desire. Drizzle with some olive oil and a pinch of salt and a few grinds of pepper. Toss lightly with tongs or a fork.
  2. Arrange peaches, prosciutto and bocconcini over arugula.
  3. Finish with balsamic glaze drizzed over the top and a final grind of pepper if desired.

Peach, Prosciutto, Arugula & Bocconcini Canapés

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It is Peach Week Day 3, and of course if you are having Peach Bellinis, you are going to need appetizers with your cocktails right? So here we go with delicious peach, prosciutto, arugula and bocconcini canapés with a drizzle of balsamic glaze. Yummy!

Ingredients:

  • Peaches, cut into bite size chunks
  • Prosciutto, cut into strips
  • Baby arugula
  • Mini bocconcini
  • Balsamic glaze
  • Freshly ground pepper

Directions:

  1. Assemble canapes, by starting with a chunk of peach with a drizzle of balsamic glaze, topping it with the prosciutto (folded if needed), adding a few arugula leaves on top (about 3-5) and topping with a whole mini bocconcini.  Top with a grind of black pepper if desired.

 

Peach Bellini

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It is Peach Week Day 2 and up next is fresh and delicious Peach Bellinis. Super easy and very impressive – simply purée peaches, lemon and sugar and top with Prosecco (Italian sparkling wine) and voila a gorgeous cocktail! Recipe yields 5-6 drinks using champagne flutes.

Ingredients:

  • 2 fresh ripe peaches peeled and diced
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of superfine sugar
  • 1 bottle of Prosecco

Directions:

  1. In a mini food processor or in a blender purée the peaches with the lemon juice and sugar until completely smooth.
  2. Place 2 tablespoons of the purée in the bottom of champagne flutes and top with the Prosecco.

 

Recipe slightly adapted from Ina Garten.

Peach and Pancetta Pancakes

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To kick off Peach Week 2014 I am going to start with breakfast. These might be the best pancakes I have ever made. They are a delicious sweet and salty combo that is SO good! I really can’t wait to make more. Tender buttermilk pancakes stuffed with chopped peaches and chunks of pancetta and then topped with maple syrup and some sliced peaches (you could even top with some more pancetta if you want – I may try that next time!).

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Now to make my pancakes I used The Friddle! I was lucky enough to have a friend recommend the product (thanks Rob!) and connect me with the company who generously provided me with a Friddle to test. I have been cooking up a storm with it now for 6 months and can say it is fantastic! It is the only tool I use for making pancakes or french toast, as well as a batch of bacon. It is really well made (proud to say Canadian made) and the cooking results have been top notch. Even better is how easy it is to clean. I have only been cooking with The Friddle on the stove top but I am really happy with it and it is my go-to double griddle. I am however curious to try it in the oven and on the bbq as they recommend. Thanks Friddle team I love it!

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Ingredients:

  • 1 cup of all purpose flour
  • 2 tablespoons of granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of kosher salt
  • 1 cup of 1% buttermilk
  • 2 tablespoons of canola oil + more for oiling pan
  • 1 large egg
  • 1 cup of peeled chopped peaches (about 2) plus more for topping pancakes (1-2)
  • 1/2 cup of diced pancetta, cooked in advance (add more if you want extra for sprinkling on top when serving)

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Directions:

  1. In a large bowl combine flour, sugar, baking powder, baking soda and salt and stir with a whisk.
  2. In another large bowl whisk together buttermilk, oil and egg.
  3. Add dry ingredients into wet and combine until well moistened, but do not over mix.
  4. Stir in chopped peaches and cooked pancetta.
  5. Heat a large skillet or double griddle over medium heat.
  6. Moisten a paper towel with some oil and rub skillet/griddle with oiled paper towel.
  7. For each pancake, spoon 2-3 tablespoons of batter onto skillet/griddle and spread with back of spoon into a round. (Hint: I use a large cookie scoop).
  8. Cook until the surface of the pancake has some bubbles (1-2 minutes). Flip with a spatula and cook until browned on the other side (1-2 minutes more).
  9. Continue with oiling the skillet/griddle with a paper towel in between batches, and use the remaining batter. Recipe should make 12 pancakes.

Note: For instructions on how to freeze pancake check out my Buttermilk Pancakes post.

Peach Recipes

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Well it is that time of year again – it is almost time for Peach Week which will start on Monday. Before I introduce 5 new delicious recipes I wanted to highlight all of the peach recipes I have on the blog so far. Love peach season!

Crostini with Peaches, Gorgonzola and Honey – sweet and savory and delicious alongside a glass of wine

Peach Panini with Mozzarella, Prosciutto and Arugula – sweet, savory and salty – mouth watering

Peach Cranberry Muffins – the perfect accompaniment to a cup of coffee

Grilled Peach and Arugula Salad with Gorgonzola & Pancetta – one of our favourites!

Peaches on the Grill – delicious on salad, as a side with grilled meat, or with ice cream

Grilled Chicken with Peach Salsa – try this one before summer is over!

Enjoy and stay tuned for Peach Week August 18-22!