I’ve been jonesin’ for Rosé since returning from Paris and I’m no wine expert, but I could be with the variety I’ve enjoyed over the years. I’m just not interested in being an expert, preferring to enjoy what I’m sipping when I’m sipping it. Often. I do know enough to get me in trouble, however, and so while we were on vacation, I spent the two weeks away from my usual Chardonnay, which when one is from California, is a staple.
I love stone fruit, but haven’t taken advantage of it this season, waiting until now to wonder about new fangeled varieties of plums or pick up a few of the enormous peaches I’ve been seeing at the market. The last four beauties I purchased sat around until my husband asked about whether he could put one in a smoothie he was making for us to share. I couldn’t say no because if they sat on the counter any longer while providing me a visual reminder of what I was supposed to be planning to cook with them, they would be well past their prime– especially with the heat we’ve recently had.
And I was just waxing about Fall, wasn’t I?
You may not remember, but some time ago I promised a recipe for peach pandowdy and time has just slipped away while I’ve been cooking other things. But I remembered, and as much as I was planning on putting these peaches in the perfect salad, they had pandowdy written all over them.
What’s a pandowdy, you ask? It’s fruit tossed with sugar and whatever flavorings you’d like to add. It’s tucked nicely under a simple biscuit crust and baked until it’s hot, juicy, and full of the fruit flavor you’ve packed it with. But there are other versions of this old-fashioned dessert. I’ve heard that some may like baking the dough topper separately, then adding it while the fruit is baking. Although I haven’t tried that version, I will say I’d probably miss the doughy underside of that topping which only happens when it’s placed on the fruit from the start and baked with it.
You may also wonder how a pandowdy is different from a cobbler, crisp, crumble, buckle, Brown Betty, grunt, slump or sonker, but I’m not an expert. I grew up eating cobblers and crisps, and have heard of all but a sonker, which evidently, is taken quite seriously in some parts of North Carolina.
Have some fun with this simple recipe!
I haven’t always been a contrary person, but when I saw the August challenge the Daring Bakers were to task themselves with smack in the middle of the dog days of summer, I knew I wanted to work with a light cake and feature some aspect of the summer fruit that is so plentiful at this time of the year. Of course, I’m a chocolate lover, but not so much in the summer. Bear in mind that not following the recipe in a Daring Baker Challenge is not in keeping with the spirit of the experience, but I’ve been doing this for a few years now, so know that rule. I couldn’t help myself. Besides, I could work with white chocolate instead, which isn’t always as forgiving as traditional chocolate, and then I would feel as if I was not quite avoiding my responsibility with the challenge. Add some homemade peach puree and put a cream cheese spin on the white chocolate buttercream, and a White Dobos Torte is born.
The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffes of Vienna, Budapest, and Prague. Many thanks to them both for providing the inspiration behind my torte. The original recipe can be found at either of their sites.
What do you make when you have fresh peaches on the counter and some blueberries in the fridge? You make a tart to share with your mother who’s coming over to have coffee, talk, and help dig through my dusty crafts box.
I used to spend quite a bit of time cutting and pasting, gluing and pressing, but time got away from me and my materials were shoved into a corner in the garage and pretty much forgotten the past five or six years. It’s funny how one interest can replace another as time passes, and not just because my attention span is at times not as great as I’d like it to be. It’s more about how technology continues to provide opportunity for diversion and that that opportunity, at least to me, is more intriguing than what used to interest me.
My mother and I spent time playing around with images, using Photoshop, and then drawing by hand while we watched a movie. At one point, she mentioned that she felt like a third grader since we were parked each at a card table placed side by side in front of the television, markers and pens strewn across both tables.
Although we didn’t exactly finish what we’d started out to accomplish, we enjoyed messing around, and eating the tart which is perfectly simple to put together. Make sure you allow at least two hours for the dough to chill ahead of time…