Newspaper Page Text
WEDNESDAY, JULY 12, 2006
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carte
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Kristy Warren
Colorado
Wineries
Summer is the perfect
time to combine new
wines with light sum
mer meals.
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By KRISTY WARREN
HDJ Staff Writer
There s a wine for that
Forthoseofyou who reserve
wine for formal dinner par
ties and holiday gatherings,
think again. Summer is the
perfect time to explore new
wines to accompany light
summer meals. Whether
you are lounging by the pool
or joining friends and family
for a barbecue, bring along
your favorite bottle of wine
or choose from the follow
ing list of wines to go with
every occasion from light
hors d’oeuvres to barbecue.
Let summer be your time
to experiment- there are no
rules, just suggestions of fla
vors that compliment.
If you are lucky enough to
be relaxing by the pool on
these hot afternoons, you
may try a German Riesling,
with its peachy/lime fruit,
floral, spicy, and snappy dry
finish. A French Roses is
also refreshing choice, espe
cially if you will be munch
ing on lighter foods.
When gathering in the
back yard with friends for
light hors d’oeuvres, you
may want to suggest your
guests bring a bottle of their
favorite wine. Pinot Grigio,
which has summery citrus,
floral, and tropical fruit
aromas is a great choice.
Summer is also a good time
to break out the bubbly.
Champagne comes in a vari
ety of fruity flavors to get
you in the festive summer
mood. Strawberry, peach,
and apricot are a few tempt
ing choices.
Breaking out the grill is
also a good time to bring
out the wine! Riesling and
Sauvignon Blanc are excel
lent choices. Sauvignon
Blanc has citrus aromas to
complement the fish.
As you prepare to serve
other meats this summer,
remember that reds are not
out of the question. For
barbecuing chicken or ham
burgers, choose a Merlot.
Shiraz is perfect for steaks
or ribs. Don’t forget the
Pinot Noir for its spice to go
with your barbecued fish.
When you serve dessert,
don’t skip the wine! A fine
Muscat or Moscato make
good companions to fruit
and fruit based desserts that
899Page 4. WINE
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By CHARLOTTE PERKINS
HDJ Lifestyle Editor
CPERKINS@EVANSNEWSPAPERS.COM
With Red Globe peaches just off the trees and
Elbertas due in mid-July, Middle Georgians are
ready to make the most of peach season.
Sun-ripened Georgia peaches are good just
sliced and eaten, as they are, or given a light
sprinkling of sugar and used as a topping for
vanilla ice cream.
They’re also the starting point for some mem
orable recipes, like the ones that follow.
Peaches and Cream Pe
This is very easy. Use a very sharp knife for
cutting.
1 12-oz carton whipped cream cheese
1 14-oz can sweetened condensed milk
1/3 cup fresh lemon juice
1 9-oz. carton frozen whipped topping,
thawed
2 prepared pie crusts, baked
5 or six large peaches peeled and sliced
Raspberry jam, heated until thin
Combine cream cheese, condensed milk, and
lemon juice; beat until smooth. Fold in whipped
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HDJ/ Charlotte Perkins
Lanier Pearson shows off some of Pearson Farms’ best peaches.
The store, located on Highway 341, is about six miles from Perry.
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Allen Tabor is ready to light the candle
for the table he and his wife, Donna,
shared with friends.
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Food
topping. Pile into A % Jig
pie crusts and
chill until ready A ,J||L
to served. Top f] •
with sliced j.
peac h e s
and drizzle m -V#*
Makes 2 y ’ l§ :
pies. j
Peach jMHg
Chiffon
Parfait
3/4 cup ™
granulated % ,
sugar
1 1/2 cups ipl
chopped fresh
peaches
1 peach peeled
and sliced thin
1 tablespoon unfla-
vored gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon juice
Setting a pretty table Is an important part of the dining experience, especially when the
music is to be provided by the Atlanta Symphony Orchestra. Winners in the table competi
tion were Ann Pierce for most original and creative, James N. Geiger for best centerpiece,
O’Neal insurance for best place settings. The Perry Area Convention and Vistors Bureau and
the City of Perry received honorable mentions.
-...
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1/8 teaspoon
salt
1/2 cup whip
ping cream,
whipped
HDJ/ Charlotte Perkins
This fresh Peaches and Cream pie requires no cooking.
The peaches should be ripe.
Add sugar to
peaches and let stand for
30 minutes. Meanwhile,
soften gelatin in cold
water. Stirinboilingwater.
Cool. Add peaches, lemon
juice, and salt. Chill until
cooled and thickened; fold
in whipped cream. Spoon
into four parfait glasses
and top with peach slices.
Peach Crisp
2 1/2 pounds fresh
peaches, prepared in
thick peeled slices
1 cup sifted all-pur
pose flour
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinna
mon
1/2 cup soft butter
Preheat oven to 375°.
Butter an 8-inch square
baking dish.
Slice peeled, pitted
peaches into the prepared
baking dish. Sift together
the flour, sugar, salt and
cinnamon into a medium
bowl. Cut butter into
flour mixture with pas
try blender until mixture
resembles coarse meal.
Sprinkle crumbs evenly
over peaches in baking
dish. Bake at 375° for 45
to 50 minutes, until top
ping is golden brown and
peaches are tender. Serve
peach crisp warm with
cream or whipped top
ping.
Peaches and Cream Cake
Your tastebuds won’t believe how the unmis
takable taste of peaches ‘n cream and moist angel
food cake are incredibly combined in this dessert
from Eagle Brand Sweetened Condensed Milk.
1 (10 3/4-ounce) prepared loaf angel
food cake, frozen
1 (14-ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanil
la pudding mix
2 cups (1 pint) whipping cream,
whipped
4 cups peeled, sliced fresh peaches
(about 2 pounds)
Instructions
Cut cake into 1/4-inch slices; arrange half the
slices on bottom of 13x9-inch baking dish.
In large bowl, combine condensed milk, water
and almond extract; mix well. Add pudding mix;
beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream
mixture over cake slices; arrange half the peach
slices on the top. Top with remaining cake slices,
cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to
serve. Store leftovers covered in refrigerator.
Fresh Peach Cobble*
5 cups of peeled and sliced peaches
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Dash salt
Batter:
1/3 cup shortening
1 cup sugar
1 egg
1/3 cup water
PAGE 1B
See PEACHES page 4
Photos by Charlotte Perkins
See Page 4 for more photo’s