September is here and I have a couple peach recipes I want to share with you. Hope you’re not mad or wishing it was some pumpkin spice thing because I promise to totally embrace fall when it finally feels like it. Believe me, I’ve been counting down the days like no other and seriously can’t wait for a change in the weather. But I’m currently swimming in peaches and so I’m going to make the most of their last days. Be present in the moment, that’s what I’ve been learning from this book, my midwife suggested to me. I’m actually really enjoying it considering it’s a baby/birth book and not a cookbook. But, um yeah, back to the peaches. This recipe is really quite simple. The peaches get caramelized in a little sugar and their own juices and somehow pair perfectly with this polenta pudding which also comes together in a blink. It’s a completely new and unexpected way to enjoy polenta, and of course you can use the yellow cornmeal as well. I just had purple (blue) cornmeal on hand, plus purple polenta pudding with peaches was just way too fun to say.
Ingredients for the Polenta Pudding
½ cup coarse-grind polenta
⅓ cup granulated sugar
¼ cup (packed) dark brown sugar
¼ teaspoon kosher salt
1 tablespoon unsalted butter
1 large egg yolk
¼ cup heavy cream
Bring 2 cups water to a boil in a medium saucepan. Whisking constantly, gradually add polenta; whisk until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Whisk in granulated sugar, brown sugar, and salt (mixture will loosen) and cook, whisking often, until mixture thickens again and polenta is tender, 20–25 minutes. Remove from heat and whisk in butter.
Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer mixture to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool.
¾ cup granulated sugar
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
3 peaches, cut into ½-inch pieces
vanilla ice cream for serving
Bring sugar, lemon juice, salt, and peaches to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, until mixture is thickened and some of the fruit is starting to fall apart, 10–15 minutes. Cover and let cool.
Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with caramelized peaches and a scoop of vanilla ice cream.
Hey friends! It’s that time of year again! #drinkthesummer 2016 is happening! You know, it’s that awesome internet party where this year 50(!!!) bloggers are sharing their delicious liquid concoctions! A big thanks goes to Sherrie for hosting this helluva get-together! My sister was telling me about a special little watermelon/hibiscus/tequila drink she had at this place in Charleston. I think the words she used were: fruity, fresh, effervescent, amazing. Yes! Yes! Yes! I set out to make my own version, without tequila because, yeah… I’m pregnant! I’ve been meaning to tell you guys for a while but honestly the whole thing still feels like a dream, I can’t believe there’s actually something alive in me. Mark and I had been trying for about two years, it was pretty emotional at times. I wanted to share that all with you here too but I guess I felt too scared or vulnerable. I went on for years believing what my mom told me – that if just one little drop of semen got near my lady parts I’d likely get pregnant. That obviously wasn’t the case in this situation. I know it may sound cheesy or unambitious but I knew I wanted to be a mom since as long as I can remember. Our big anatomy ultrasound is on Monday, we’ll be able to see every little detail with the baby! I’m super excited/nervous. The first three months of this crazy adventure were kinda tough. I pretty much lived off mashed potatoes, cereal, pretzels and watermelon. Cooking food or even looking at pictures of it made me super nauseous. So I apologize if I’ve been a little MIA on social media, blog commenting, etc. I’ll get back into the swing of things soon, I promise. But for now I’ll share this super simple and refreshing drink with you guys! It’s so easy to make: blend up some watermelon, brew a little hibiscus tea, chill and top with bubbly water. Cheers friends! And make sure to check out all the #drinkthesummer drinks below!
Ingredients for the Watermelon Hibiscus Agua Fresca
1 tablespoon hibiscus tea
2 cups water
8 cups cubed watermelon
2 tablespoons agave (optional for sweetness)
bubbly water to top it off
Boil the water and pour it over the hibiscus tea leaves. Let steep for 11 minutes or so, then chill. Blend the watermelon in your blender until smooth. Pour it through a strainer, you should have about 2 cups of watermelon juice. Combine the chilled tea with the watermelon into a pitcher. Taste for sweetness, stirring in a tablespoon or two of agave nectar if you wish. Pour into glasses and top with bubble water. A shot of tequila is optional.