Peach Nectarine Pie, Kick Backs & Argentinian Potato Salad
'Tis the season for family get-together's, outdoor BBQ's, reunions and kick-back, so let's get cookin'!
One of my family's favorites just so happens to be pie. Despite their love for my famous scratch-made fruit pie's, they can be slightly picky, so i have concocted the perfect blend of sweet and soulful goodness.
I don't know if this will forever be my curse, but it just so happens that our kids have decided to ONLY like fruit, healthy snacks and low fat yogurt when it is specifically picked for myself or a meal I'm planning. Naturally, when i grocery shop specifically with child, favorite flavors in mind, they say "not today lady, no yogurt for me".
On the other hand, my husband does NOT complain about desert, even when i use the last of the remaining liquor in the liquor cabinet. This is, only, of course as long as it's going to a good cause. And pie? Well, that's just an understatement.
"What's that, dear?", "Sure, I'll have another beer!". Or in this case, BOURBON; one of my favorite boozy beverages to cook with. It is the finishing touch to all my pie's and sweet cobblers. The bourbon family happens to marry incredibly well with the spice family of cinnamon and nutmeg, so naturally- peach, apple and pumpkin pie taste divine with a spicy little shot or two.
One of our family's favorite summer beverages is a chilled glass of iced tea. I have to make this stuff by the gallons! Recently, because of time-saving strategies, I have been resorting to the handy work of my coffee pot to produce this delicious tea, but you can also use the heat of the summer sun or a large pot on the stove. I used pre-bagged black tea bags, completely unwrapped, label and all. It is not only easy to make, but tastes great un-sweetened or with a dash of citrus and sugar. Speaking of peach, I have included my Peach Iced Tea recipe to add to your refreshing summer inventory.
Peach Nectarine Pie
♥♥♥♥♥
1 Refrigerated Pie Crust, Thawed
Pie
2/3 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
4 Ripe Peaches, Peeled and Sliced
4 Ripe Nectarines, Peeled and Sliced
1 Teaspoon Lemon Juice
1-2 Shots Bourbon
Streusel
1/3 Cup Packed Brown Sugar
1/2 Cup All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Cup Softened Margarine
Preheat oven to 425 degrees. When pie crust has been thawed as directed on box, carefully unroll and place evenly over a 8-9 inch pie dish. Press in all excess dough with fingers, forming small ribbons around edge. Set aside. In a medium-sized mixing bowl, add sugar and flour. Season with cinnamon, nutmeg and stir until well mixed. Add sliced peaches and nectarines. Add lemon juice, bourbon and stir with a spatula until fruit has been completely coated. Spoon pie contents into formed pie dough and spread out evenly. In a small mixing bowl, add brown sugar, flour, cinnamon, nutmeg and softened margarine. Using a fork or spatula, mix ingredients together until soft and lumpy. Sprinkle brown sugar streusel over pie filling and cover completely. Place in preheated oven and bake for 35 minutes, placing pie covers over crust after 15 minutes. Remove from heat, and place on a cooling rack until cool. Serve immediately, or at room temperature.
(About 8 Servings)
Homemade Peach Tea
♥♥♥♥
10 Cups Filtered Water
8 Black Tea Bags
1 Cup Diet Tonic Water
2 Cups Peach Juice
Ice
In a large pot or coffee maker add filtered water and tea bags. Heat to a boil, or begin brewing until water has absorbed the tea and becomes frothy and dark. Reduce heat to medium until all tea has been extracted from bags and begin to cool. Remove from heat and bring to room temperature. Add chilled tonic water and cool peach juice and stir. Place contents in refrigerator to chill until cold. When contents have cooled, add ice and serve.
(About 12, 8-ounce Servings)
Argentinian Potato Salad ♥♥♥♥
7 Yukon Gold Potatoes
Water
3/4 Cup Real Mayonnaise
1 Tablespoon Yellow Mustard
2 Tablespoons Milk
1 Tablespoon White Vinegar
1 Tablespoon Granulated Sugar
1/2 Cup Minced Baby Sweet Peppers
1 Medium White Onion, Minced
1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Dill
1 Teaspoon Celery Seed
Sliced Green Olives
In a large pot, add potatoes and cover with water. Heat to high and boil until potatoes are just slightly softened. Remove from water and place into a strainer. Rinse with cool water and place in refrigerator until cold. In a large mixing bowl add mayonnaise, yellow mustard, milk, white vinegar and sugar. Blend together with a spatula until completely mixed. Add sweet peppers and minced onion. Season with salt, pepper, dill and celery seed. Stir ingredients together until well-mixed. When potatoes have cooled completely, dice each potato into small cubes. Place cubed potatoes into mayonnaise mixture and gently stir by hand until potatoes have been covered. Place entire contents into refrigerator until ready to serve. Place sliced green olives across top of potato salad and serve chilled.
(About 12 Servings)
Blog and Recipes by ©Amorie Keys, 2014 - ©Honey, I'm Home & ©Broke Momma Cooks 2014. Photo Credit Peach Pie ©www.sulia.com , Bourbon peach pie (2) ©www.gimmesomeoven.com , potato salad ©http://www.brit.co/greek-yogurt-recipes/?utm_campaign=pinbutton_hover .
One of my family's favorites just so happens to be pie. Despite their love for my famous scratch-made fruit pie's, they can be slightly picky, so i have concocted the perfect blend of sweet and soulful goodness.
I don't know if this will forever be my curse, but it just so happens that our kids have decided to ONLY like fruit, healthy snacks and low fat yogurt when it is specifically picked for myself or a meal I'm planning. Naturally, when i grocery shop specifically with child, favorite flavors in mind, they say "not today lady, no yogurt for me". On the other hand, my husband does NOT complain about desert, even when i use the last of the remaining liquor in the liquor cabinet. This is, only, of course as long as it's going to a good cause. And pie? Well, that's just an understatement.
"What's that, dear?", "Sure, I'll have another beer!". Or in this case, BOURBON; one of my favorite boozy beverages to cook with. It is the finishing touch to all my pie's and sweet cobblers. The bourbon family happens to marry incredibly well with the spice family of cinnamon and nutmeg, so naturally- peach, apple and pumpkin pie taste divine with a spicy little shot or two.
One of our family's favorite summer beverages is a chilled glass of iced tea. I have to make this stuff by the gallons! Recently, because of time-saving strategies, I have been resorting to the handy work of my coffee pot to produce this delicious tea, but you can also use the heat of the summer sun or a large pot on the stove. I used pre-bagged black tea bags, completely unwrapped, label and all. It is not only easy to make, but tastes great un-sweetened or with a dash of citrus and sugar. Speaking of peach, I have included my Peach Iced Tea recipe to add to your refreshing summer inventory.
Peach Nectarine Pie
♥♥♥♥♥
1 Refrigerated Pie Crust, Thawed
Pie
2/3 Cup Granulated Sugar
1/3 Cup All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
4 Ripe Peaches, Peeled and Sliced
4 Ripe Nectarines, Peeled and Sliced
1 Teaspoon Lemon Juice
1-2 Shots Bourbon
Streusel
1/3 Cup Packed Brown Sugar
1/2 Cup All-Purpose Flour
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Cup Softened Margarine
Preheat oven to 425 degrees. When pie crust has been thawed as directed on box, carefully unroll and place evenly over a 8-9 inch pie dish. Press in all excess dough with fingers, forming small ribbons around edge. Set aside. In a medium-sized mixing bowl, add sugar and flour. Season with cinnamon, nutmeg and stir until well mixed. Add sliced peaches and nectarines. Add lemon juice, bourbon and stir with a spatula until fruit has been completely coated. Spoon pie contents into formed pie dough and spread out evenly. In a small mixing bowl, add brown sugar, flour, cinnamon, nutmeg and softened margarine. Using a fork or spatula, mix ingredients together until soft and lumpy. Sprinkle brown sugar streusel over pie filling and cover completely. Place in preheated oven and bake for 35 minutes, placing pie covers over crust after 15 minutes. Remove from heat, and place on a cooling rack until cool. Serve immediately, or at room temperature.
(About 8 Servings)
Homemade Peach Tea
♥♥♥♥
10 Cups Filtered Water
8 Black Tea Bags
1 Cup Diet Tonic Water
2 Cups Peach Juice
Ice
In a large pot or coffee maker add filtered water and tea bags. Heat to a boil, or begin brewing until water has absorbed the tea and becomes frothy and dark. Reduce heat to medium until all tea has been extracted from bags and begin to cool. Remove from heat and bring to room temperature. Add chilled tonic water and cool peach juice and stir. Place contents in refrigerator to chill until cold. When contents have cooled, add ice and serve.
(About 12, 8-ounce Servings)
Argentinian Potato Salad ♥♥♥♥
7 Yukon Gold Potatoes
Water
3/4 Cup Real Mayonnaise
1 Tablespoon Yellow Mustard
2 Tablespoons Milk
1 Tablespoon White Vinegar
1 Tablespoon Granulated Sugar
1/2 Cup Minced Baby Sweet Peppers
1 Medium White Onion, Minced
1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Dill
1 Teaspoon Celery Seed
Sliced Green Olives
In a large pot, add potatoes and cover with water. Heat to high and boil until potatoes are just slightly softened. Remove from water and place into a strainer. Rinse with cool water and place in refrigerator until cold. In a large mixing bowl add mayonnaise, yellow mustard, milk, white vinegar and sugar. Blend together with a spatula until completely mixed. Add sweet peppers and minced onion. Season with salt, pepper, dill and celery seed. Stir ingredients together until well-mixed. When potatoes have cooled completely, dice each potato into small cubes. Place cubed potatoes into mayonnaise mixture and gently stir by hand until potatoes have been covered. Place entire contents into refrigerator until ready to serve. Place sliced green olives across top of potato salad and serve chilled.
(About 12 Servings)
Blog and Recipes by ©Amorie Keys, 2014 - ©Honey, I'm Home & ©Broke Momma Cooks 2014. Photo Credit Peach Pie ©www.sulia.com , Bourbon peach pie (2) ©www.gimmesomeoven.com , potato salad ©http://www.brit.co/greek-yogurt-recipes/?utm_campaign=pinbutton_hover .
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