It's been a long week and we're looking forward to some rest and relaxation. We were hoping to take a speed boat out to Monomoy Island on Cape Cod to photograph wildlife but read that five great white sharks ranging from 12-20 feet are circling it looking for a nice juicy seal dinner. Talk about wildlife. Let's just say I saw Jaws when I was a kid and it left an indelible mark. I think we'll find another activity to occupy our time this weekend - especially since this year marks the 30th anniversary of the movie and we don't want to tempt fate.
Remember the juicy pie I made in the last post? Well, the crust turned out so good that I decided to make something else with the leftover dough in the refrigerator. Yes, you heard me right, the pie crust was good - a first for me. We actually had a great big basket of peaches in the kitchen so I turned them into a flavorful peach crostada.
A crostada is a wonderful dessert because it's incredibly simple to make. All you need is dough, a pile of fruit and some sugar. No hunting down the proper fruit. No perfect edges to worry about. No fearing that the top will burn. You simply toss the fruit in enough sugar to suit your taste, pile it on the dough, fold the edges up and bake it in the oven. Simple and elegant. How easy is that?
I don't know about you but I'm in need of a lazy summer weekend. Peach crostada. Newly picked cherries. Walking on the beach. I simply want to be outside breathing in the smell of freshly cut grass, sea spray roses and the ocean breeze. Here's to lazy summer days.
If are lounging about this weekend, do take a moment to read a lovely interview about my work and my creative process. The gracious Anna from The Road to the Farm asked me interesting questions and I know you'll enjoy reading it.
Whatever you choose to do this weekend ... relax and enjoy.
Fresh Peach Crostada (makes 2)
356 g all purpose flour
2 g salt
4 g sugar
232 g unsalted butter, cut into cubes
15 g cider vinegar
40-80 g ice water
Preheat oven to 350 degrees (177 c.)
Place dry ingredients in food processor. Add butter and pulse until mixture resembles coarse meal. Add cider and half of the water. Pulse until dough begins to come together, adding more water as needed. Divide dough in half. Flatten into discs and wrap each half in plastic. Refrigerate for 30 minutes.
8 fresh peaches, peeled and sliced
sugar to taste
Mix the peaches with sugar until you like the degree of sweetness.
Roll out each disc of dough. Spread out a fistful of peaches in the center of the dough. Fold the sides of the pie dough up over the peaches to form an edge. Brush with egg wash and sprinkle with sugar. Bake 15-20 minutes or until the crust is golden brown. Enjoy plain or with whipped cream or vanilla ice cream.