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Houston TJmmral
The Home Journal’s
DINNER
TABLE
P — —— -—i
Look inside for:
■ Restaurant
Report Card... □□
Check out this week’s
Health Dept, ratings for
Houston County restaurants
and food service operations.
■ August Survival
Try orange, dreamsicle or
classic chocolate shakes from
“Cottage
Living,”
or take the
health-wise
route with
parfaits and
desserts
made with
yogurt and
fresh fruit.
■ Back to School
Tempt your kids with
high-protein, made-at-home
Taco Batter Bake and Pizza
Crisps
■ Philadelphia
Freedom
Pennsylvania stars in this
week’s
install
ment of
“From Sea
to Shining
Sea.”
Make your
own Philly
Cheese Steak sandwich.
■ Got green
tomatoes?
Jean Rea shares her reci
pes for fried green tomatoes,
green tomato cake, green
tomato pie and green tomato
relish.
■ Keep the kitchen
cool
Faye Jones works her
“Magic in the Kitchen”
with recipes for Orange
Pineapple Sherbet, Curried
Chicken Salad, Fruit Slaw,
Broiled Fish with Peaches
and Broiled Tomatoes.
■ Calling all Cooks
Try these recipes and
give us your reviews:
Savory Bacon Cheddar
Corn Muffins, Wild Rice
and Sausage Casserole,
Pineapple-Cherry Dump
Cake.
■ New columnists:
1
Brian Goodell,
“The Wine
Guy,” takes a
humorous
look at wine
| criticism
Dan
MacDonald tells you every
thing you ever wanted to
know about aluminum foil.
WEDNESDAY,
AUGUST 2, 2006
The Elbertas are here
Recipes to
celebrate the queen
of Georgia peaches
By CHARLOTTE PERKINS
Journal Lifestyle Editor
While other peach varieties start show
ing up in late May or early June, Elberta
peaches take their time, and usually aren’t
ready to pick until mid-to-late July.
They’re worth waiting for.
This queen of Georgia peaches was devel
oped in the 1880 s in Marshallville by a
farmer named Samuel Rumph who named
his masterpiece after his wife. This was at
a time when southern planters were faced
with the challenge of diversifying and com
ing up with a new cash crop because the
old standby, cotton, had been decimated by
the boll weevil.
The best way to eat an Elberta is just to
peel it with a knife and cut it into slices, but
these Georgia peaches are delectable with
a little sugar added as a topping for vanilla
ice cream, comforting in cobblers and just
right for gourmet desserts as well.
Since we’ve already brought you some
early peach recipes, here are some new
ones to try while the Elbertas are in plenti
ful supply.
Peach Crumb Pie
Ingredients
1 cup flour
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup chopped walnuts
3 tablespoons Argo Corn Starch
1/2 teaspoon ground ginger
1/2 cup Karo Light Com Syrup
4-1/2 cups peeled, sliced peaches (about 2
pounds) 1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees
Stir together flour and brown sugar. With pas
try blender or 2 knives cut in butter until mixture
resembles coarse crumbs. Stir in walnuts; set
aside.
Mix corn starch and ginger in separate bowl.
Stir in corn syrup until smooth. Add peaches;
toss to coat. Spoon into pie crust. Sprinkle
crumb mixture on top.
Bake for 55 minutes or until golden brown.
Peach Melba
Created by the great chef, Auguste Escoffier in
1892 in honor of opera singer Dame Nellie Melba,
this is a classic, but still very simple, dessert. It
Signaturecreationsandserenades
Cold Stone Creamery has goal of offering "ultimate ice cream experience"
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Peach Crumb Pie is one won
derful way to make good use
of the mid-summer crop of
Elberta peaches.
depends on having the best peaches, one for each
person being served, and good quality vanilla ice
cream.
4 fresh firm peaches
2 cups water
Vanilla ice cream
Sauce:
Press two cups fresh or frozen raspberries
through a sieve to remove seeds. Add 1/2 cup
sugar to resulting puree, and let the mixture
stand for a half hour to dissolve sugar.
Simmer whole peaches in boiling water for
about five minutes.
Plunge peaches into cold water.
When cold, peel, halve and remove pits.
Serve ice cream in glass dishes with topping of
peaches and raspberry sauce.
Tip: A good quality raspberry jam or “all-fruit”
spread heated to the dissolving point will make
a good substitute for the fresh raspberry sauce.
Add a squeeze of fresh lemon.
Peach Mousse
Adapted from a recipe in “A Taste of Georgia”
which uses home-frozen peaches.
Journal/Charlotie rerkifol
■Last Friday, just-picked, tree-ripenedM
Elberta peaches were rolling up to FarmerW
Brown’s outdoor fruit and vegetable standm
between Marshallville and Montezuma.
Two cups of peaches, peeled and sliced
thin.
3/4 cup sugar.
1 envelope unflavored gelatin
4 eggs separated
1/2 cup juice drained from peaches
1 tablespoon lemon juice
1/2 cup water
1/8 teaspoon salt
1/4 teaspoon almond extract
1/2 up sugar
1/2 pint whipping cream, whipped.
Prepare peaches and sweeten with 3/4 cup
sugar. Refrigerate until juice forms. Drain juice
from peaches, and measure out 1/2 cup. Drain
remaining peaches and set aside. Sprinkle gela
tin on juice to soften. Beat egg yolks and water
together and add to gelatin mixture. Cook in
double boiler until gelatin is dissolved and mix
ture is somewhat thickened. Remove from heat.
Add lemon juice, salt and almond extract. Chill
slightly. Puree peaches and add to cooled mixture.
Beat egg whites until thick and add sugar gradu
ally, beating until stiff. Fold into peach mixture.
Whip the cream, reserving some for garinish.
Fold remainder into peach mixture. Place in
dessert dishes and chill overnight. Garnish with
whipped cream.
See Page 4. PEACH
Journal/ Kristy Warren
By Kristy Warren
Journal Staff Writer
Thursday I had the pleasure (and
I mean that) of visiting the new Cold
Stone Creamery at 2628 Watson Blvd.
next to Moe’s in Warner Robins.
I knew I was in for a treat with
the ice cream, but as it turned out,
the group of employees was a treat
as well! I was greeted by an enthu
siastic “Welcome to Cold Stone,” fol
lowed by an invitation to try the
workers’ creations.
Chrifc Freeman paired lemon sorbet
with cheesecake ice cream to serve
me Key Lime Pie flavored ice cream.
Cash Leary combined cookie dough
and coffee flavored ice creams with
cinnamon sprinkled on top. Both
creations were excellent.
After my little taste test, I was ser
enaded by the group. They sing when
you tip! Mary Jurgensen changed
the words to “For the Longest Time”
to make it a Cold Stone song. Her co
workers sang back-up and snapped
their fingers along with her.
I was pleasantly surprised to see
a group behind the counter with
smiles on their faces appearing to
really enjoy their jobs and be enthu
siastic about the product they are
serving.
Okay, back to the ice cream. The
goal of Cold Stone is to create “the
ultimate ice cream experience.”
The first Cold Stone Creamery was
See Page 4. STONE
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