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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
Serves 6
1/4 cup butter or margarine
1/4 teaspoon baking powder
1 cup all-purpose flour
½ cup firmly packed brown sugar
2 large eggs
3 medium-sized peaches, peeled, pitted, and sliced
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ cup sour cream
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
2 cloves garlic, peeled & chopped
1 small onion, chopped
3 ripe tomatoes, chopped
salt to taste
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
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
2 slightly beaten egg yolks OR 1 well-beaten egg
2 tablespoons butter or margarine
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.
Peach Filling
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
4 medium peaches--about one pound
(Get the strongest flavored you can, even if they are too acidic for you to eat out of hand)
1 lemon (for juice--adding a little zest might not be a bad idea)
2 Tbsp. raw sugar
¼ tsp. ground cloves
½ tsp. ground cinnamon
½ cup whipping cream
2 six ounce baskets of blackberries
PAM or other light spray oil
Wax paper or plastic wrap
Bread pan or other mousse mold
In a medium mixing bowl, soak gelatin in ½ cup cold water.
Blanch, peel, and pit peaches.
Puree peaches, lemon juice, sugar, cloves, and cinnamon (and a little lemon zest, if desired) in a food processor or blender.
Add resulting peach puree to gelatin and mix thoroughly.
Whip the cream to soft peaks and fold into the peach puree.
Spray inside of mold with light oil and line bottom & long sides of mold with wax paper (plastic wrap).
Freeze mold over night, or at least four hours.
Puree blackberries in food processor or blender--sweeten to taste---and strain seeds from pulp.
To serve, thaw mousse and serve cold with coulis "moated" around the sides of the slice.
Adult: Eileen Poppleton: Cinnamon Peach Tart
Serves 12
Cinnamon Dough
2-1/2 cups all-purpose flour
¾ cup sugar
5 ounces butter
2 tablespoons ground cinnamon
¼ teaspoon baking powder
¼ cup cold powder
Apricot Glaze
1 cup apricot jam
1/2 cup sugar
1/4 cup water
Peach Filling
8-10 very ripe peaches
1-1/2 cups apricot glaze, from above
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
25 oz sugar
15 oz corn syrup
8 oz water
2 ½ oz gelatin (vegan, if preferred)
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.