Peach and Blue Cheese Toasts

Peach and Bleu Cheese Toasts

Peach and Bleu Cheese Toasts

With my renewed commitment to counting Weight Watchers points and dropping the pounds that have snuck back while I was not paying attention, I’ve been trying to make really diverse meals that are big on flavor and nutrition and small on points.  My main rule above all else is that food has to be satisfying (and should pair well with wine).

This is a great, fast light weeknight dinner that makes delicious use of the amazing peaches that are in season in late summer.

I love Bon Appetit recipes!  This is adapted from the August 2014 issue.

We paired this with a moscato.

Weight Watchers Points:  6

INGREDIENTS

  • 2 large ripe peaches
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 4 slices country-style bread
  • tablespoon olive oil
  • 1 tsp while balsamic vinegar
  • Kosher salt
  • 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
  • 2 cups (loosely packed) baby arugula
  • Freshly ground black pepper

PREPARATION

  • Using the tip of a paring knife, score an X 
in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl 
of ice water; let cool. Peel; cut over a small 
bowl into wedges, collecting juices. Add lemon juice and honey and toss to combine.
  • Toast bread and season with salt. Spread cheese on toast and 
top with peaches, leaving juices behind. Whisk 
oil and vinegar into juices. Toss arugula with enough dressing to lightly coat in a bowl; season with salt and pepper. Arrange over toasts. Serve the rest on the side as a salad.

White Peach and Blueberry Buckle

White Peach and Blueberry Buckle

White Peach and Blueberry Buckle

In truth this comes out tasting very much like a coffee cake, but saying, “I’m making a buckle” is just so much more fun.

I adapted a recipe from Taste of Home to include white peaches and added a little more milk and vanilla to to the batter.

Served shortly after coming out of the oven with some vanilla ice cream, this is really tasty.

Ingredients

  • ¼ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ milk (maybe more as needed)
  • 1 cup fresh blueberries
  • 1 cup white peaches, peeled, and sliced into pieces

Topping

  • ⅔ cup sugar
  • ½ cup flour
  • ½ tsp ground cinnamon
  • ⅓ cup cold butter, cubed

Directions

  1. Preheat oven to 375°
  2. In a small bowl, cream butter and sugar until light and fluffy. Add vanilla.  Beat in egg, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.  Fold in fruit, pour into greased 9-in square baking pan.
  3. For topping, in a small bowl combine the sugar flour and cinnamon; cut in butter until crumbly.  Sprinkle over batter.
  4. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Approx. 9 servings

Weight Watchers Points: 5 (excluding ice cream)

Stone Fruit Pie with Almond Streusel

Stone Fruit Pie with Almond Streusel

One Good Pie Deserves Another

Part of what makes a recipe appealing to me is the prospect of leftovers.  When we made the potpie on Wednesday with Kathi, I knew we were going to be able to revisit it for several days.  The great thing about leftovers of good food, for the most part, is that the flavors continue to meld and infuse and often, they get even better with time.  Such was the case for our Saturday night dinner of the potpie.

The nice thing about having lovely leftovers for dinner is that you can turn your cooking ambitions to dessert without a huge commitment.  I found this recipe in the June 2012 issue of Food & Wine, and it seemed like we should just go with the pie theme for the night.

Because I was feeling a bit on the lazy side, and because I still have a confidence problem with pie crust, we used the store-bought variety for that part.  A quick visit down to Sharon Stone’s left us in possession of apricots, plums, peaches and rainier cherries (which were extraordinarily expensive — the price of convenience).  The final product is a very tasty, not-too-sweet dessert that makes you glad summer is just over the horizon.  We served it hot with Hagen Daas vanilla ice cream.

STREUSEL

  • 1/2 cup light brown sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons slivered almonds
  • 6 tablespoons rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces

FILLING

  • 2 1/4 pounds assorted stone fruits, such as cherries, apricots, peaches and plums, pitted and sliced 1/3 inch thick (peaches and plums peeled first)
  • 1/3 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 cup cornstarch
  • Vanilla ice cream, for serving
  1. STREUSEL In a bowl, combine the brown sugar with the flour, almonds, oats, cinnamon and salt. Add the butter and with a pastry cutter or your hands, cut or rub the butter into the mixture evenly. Refrigerate the streusel.
  2. Preheat the oven to 350°. On a lightly floured work surface, roll out the dough to a 14-inch round, about 1/8 inch thick. Fold the dough in half and transfer it to a 9-inch glass pie plate. Unfold the dough and gently press it into the plate. Trim the overhanging dough to 1/2 inch and fold it under itself; crimp decoratively. Freeze the pie shell for 10 minutes.
  3. FILLING In a large bowl, toss the sliced fruit with the sugar and lemon juice and let stand for 5 minutes to let the sugar dissolve. Stir in the cornstarch. Scrape the fruit into the pie shell in an even layer. Scatter the streusel evenly on top of the fruit.
  4. Bake the fruit pie in the lower third of the oven for about 1 hour and 15 minutes, until the fruit starts to bubble around the sides. Transfer the pie to a wire rack and let cool to room temperature. Cut into wedges and serve with vanilla ice cream.