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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" S' I ll i 7 1 HH ||L, || igrij .-: - ■•■'-.■■■■• - 'hIBNw ' ... w _ - 1 jL . I HHHp| - ' 1 M&k The Swain family enjoys an ice cream break on a hot July afternoon. From left: Tyler, Tanner and Taylor. Food ■*4 I I guEmt - • » jm ~"IP wLk f§ WjjL " 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 SIXTION B