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By The Contestants!|
Junior 1st Place: Marcus M., age 14: Peach & Blackberry Kuchen
No recipe provided
Junior 2nd Place: Michio Poppleton, age 14: Yakima Valley Peach Kuchen
1/4 cup butter or margarine
In a bowl, rub butter, baking powder, flour, and 1 tablespoon sugar until fine crumbs form. Lightly beat 1 egg, then add 1-1/2 tablespoons of it to flour mixture and stir wit a fork until evenly distributed. (Set aside remaining egg). Press dough evenly over bottom of a 10-inch-diamaeter quiche or pie pan.
Mix peaches with lemon juice; arrange evenly over dough. Mix cinnamon and all but 1 tablespoon sugar; sprinkle over peaches. Bake on bottom rack of a 375º oven for 15 minutes.
In a bowl, bean sour cram and remaining sugar and eggs to blend. Pour over peaches and continue baking until custard jiggles very slightly in center when gently shaken, 20-25 minutes.
Serve warm or cool; to store, cover and chill up to 2 days.
Adult 1st Place: Susie Biondi: Peach Salsa
6 peaches, cut, peeled, and chopped
Serve with meat, or as a dip with tortilla chips.
Adult 2nd Place: Gene Dough: Peaches & Cream Pie
pre-baked 9-inch pie shell
3/4 cup sugar
In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat; add butter and vanilla. Pour into pie shell.
Combine 1-1/2 tablespoons cornstarch, ¼ teaspoon ground mace, 1/2 cup brown sugar, and ½ cup water in saucepan. Cook and stir until thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter. Cook until peaches are hot, about 5 minutes. Arrange on top of pie filling.
Adult 3rd Place: Mister Foto: Peach Mousse with Blackberry Coulis
You will need:
2 packets of unflavored gelatin
In a medium mixing bowl, soak gelatin in ½ cup cold water.
To serve, thaw mousse and serve cold with coulis "moated" around the sides of the slice.
Adult: Eileen Poppleton: Cinnamon Peach Tart
2-1/2 cups all-purpose flour
1 cup apricot jam
8-10 very ripe peaches
Form a large ring of flour on work surface. In the center of the ring of flour make a mound of sugar, baking powder, and cinnamon; also make a mound of butter cut into small squares. With palm of hand, cream butter and add to the sugar mixture while continuing to cream. Push flour into center and blend with butter/sugar mixture into a coarse meal. Add all the water, press to mix in water, then work into ball with palms to and equal consistency having no dry spots. Roll out one 10-inch tart shell on floured work surface. Chill about half an hour. Mold aluminum foil in pan and bake in 350º pre-heated oven 15-20 minute until golden brown.
Combine jam, sugar, and water in heavy sauce pan. Mix well, bring to a boil, then simmer until clear.
Cut each peach into eight sections and arrange snugly in baked tart shell. Lightly brush apricot glaze over peaches and serve.
Adult (not judged): Lloyd Martin, past champion: Peach Marshmallows (vegan)
3 cups peach puree
Reduce peach puree by half.
Boil sugar, corn syrup and wter to 250 degrees F and cool to 200 degrees.
Dissolve gelatin in peach puree and let sit for 10 minutes. Heat gelatin mixture until it becomes liquid
Beat syrup and gelatin mixture together on high for 6-10 minutes until very stiff.
Pour into greased pan and let set over night.
Cut into 1-inch cubes and roll in a mix of cornstarch and powdered sugar.
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