Archives for August 2013

Peach Bourbon Pie with a Bacon Brown Sugar Crumble

Velvety peaches in a bourbon-spiked caramel-like sauce fill a crisp pie crust and get topped with a smokey bacon crumble in this recipe for homemade summer pie. I have mentioned before that August is where I would live forever if we could stop time and continue repeating just one month of the calendar year. The […]

Peach Bourbon Pie with Bacon Brown Sugar Crumble

1 9″ pie crust dough (half the all-butter pie crust recipe) For the filling: 6 cups sliced peaches 1/2 cup brown sugar 2 tablespoons bourbon 2 tablespoons quick cooking tapioca (not pearls) 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract For the crumble: 4 slices bacon 1/2 cup brown sugar 1/2 cup all-purpose flour […]

Peach Sorbet Bellini and Spritzer

Silky smooth peach sorbet bobs lightly in their bubbly bath in this frozen take on bellini. Serve this easy recipe with a spicy ginger ale or sparkling juice for a virgin take on this classic cocktail. Peaches announce their presence with sweet scented air, enticing you with their velvety soft surface that promises bright juicy […]

Peach Sorbet Bellinis and Spritzers

1/2 cup peach sorbet 1 bottle Prosecco or other sparkling wine, ginger ale, or sparkling juices For Bellinis: Scoop 2 tablespoons of sorbet into a champagne flute and top with prosecco or another sparkling wine. For Spritzers: Scoop 2 tablespoons of sorbet into a champagne flute and top with spicy ginger ale or other sparkling […]

Peach Sorbet

1/2 cup water 2-3 tablespoons sugar or honey 4 cups ripe peaches, peeled and cut into chunks 2 tablespoons lemon juice 3 tablespoons peach liqueur Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 4 minutes or until the sugar is completely dissolved. Remove from […]

Smoked Beef Brisket Secrets

Ole’s technique, tips, and recipe on how to acheive tender, smoked beef brisket to rival some of the best Texas barbecue joints. My parents were the children of small town Midwestern teachers and farmers who spent most of their formative years in Minnesota, the Dakotas, and Wisconsin. My six siblings and I grew up around […]

Smoked Brisket

1 4- or 5-pound flat-cut brisket 2 tablespoons kosher salt 2 tablespoons fresh black pepper Trim all but 1/4-inch layer of fat from the brisket and rub with salt and pepper. Prepare you smoker according to manufacturer’s directions, and manage the smoke box to maintain a temperature of 225º F. Place the brisket on the […]