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By the Contestants|
Farm Fresh Peach Stuffed French Toast
Adult Division, First Place: Marcie Bei, Santa Cruz
Blend in food processor until fairly smooth.
Spread filling on one side of bread, add some extra jam and make a sandwich. Dip in French toast batter and cook until golden brown. Serve warm with syrup and fresh white and yellow peach slices.
Adult Division, Second Place: Lloyd Martin, Santa Cruz
Mix mascarpone and Amaretto and set aside. Stretch each piece of dough into an eight-inch round, as if making a pizza. Place rounds on baking sheets and spread the center with the mascarpone mixture. Arrange peach slices on top, sprinkle with cinnamon sugar and brush edges with egg wash. Bake for 8-10 minutes at 450 degrees.
Adult division, Third Place: Adreanna Riley
Cut butter into pea-size pieces with a pastry cutter. Add just enough cold water so that the dough just holds together (1/3 to ½ cup). Refrigerate dough while preparing peaches.
Divide dough in half and roll out two rounds to fit pie pan. Fit bottom crust into pan and place sliced peaches in crust. Sprinkle sugar and flour over peaches, then squeeze lemon juice over all. Top with remaining pastry and crimp edges to seal.
Bake at 450 degrees for 15 minutes, then turn oven down to 350 and continue cooking for an additional 30 minutes, until golden brown.
Butter Kuchen with Peach-Almond Topping
Junior Division, First Place: Michio Poppleton, Santa Cruz
Preheat oven to 375 degrees.
Almond Topping: Whirl almonds in a blender to consistency of fine powder (or grind through the fine blade of a food chopper), then blend throoughly remaining topping ingredients until mixture is crumbly. Set aside while your prepare the cake.
In the small bowl of your electric mixer, cream butter with sugar until smoothly blended. Beat in eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla and flour and mix well.
Butter and flour an 11-inch round shallow pan (preferably a tart pan with a removable bottom). Spread the batter evenly in the pan and arrange the fruit in rows on the batter. Sprinkle fruit evenly with 2 tablespoons sugar. Bake for 30 minutes in preheated oven.
Remove kuchen from oven and quickly make a border on the cake of the prepared almond mixture. Return kuchen immediately to the oven and continue to bake 10 minutes more, or until cake feels firm when lightly touched in the center.
Let cake cool at least 30 minutes on a wire rack. Remove pan rim, if possible, and serve cake warm; or cool completely and serve cold. Makes 10 to 12 servings.
Fresh Peach Pie
Adult Division: Eileen Poppleton, Santa Cruz
Make pastry for 2-crust pie of desired size. Line pie pan.
For 9” pie:
Heat oven to 425 degrees. Mix sugar, flour and cinnamon. Mix lightly through peaches. Pour into pastry-lined pan. Dot with butter. Cover with top crust which has slits in it. Seal and flute. Cover edge with 1-1/2” strip of aluminum foil to prevent excessive browning. Bake 30 to 35 minutes, or until crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm, not hot.
Peach Alsatian Custard Squares
Adult Division: Claudia Bei, Santa Cruz
1 ½ quart pan
Mix until coarse meal:
Press to bottom and side of pan. Slice white and yellow peaches thin and put on bottom of crust. Sprinkle peaches with ½ cup sugar and ½ tsp cinnamon.
Bake at 375 for 20 minutes. Meanwhile, mix ½ c peach nectar, 1 lightly beaten egg and 1 cup cream. Pour over peaches and bake for an additional 30 minutes, until custard is firm.
Serve warm or cold.
Peach Iced Tea
Stir together cool water, peach nectar and sugar. Add tea bags and let steep 5-7 minutes, dunking bags occasionally. Once tea is desired strength, add fresh peaches, pour over ice and serve.
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