Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.
Downeast Peach Chutney
Yields: 2 Cups
Mid-August through mid-September is peach season in Maine. Though peaches are thought of as a southern fruit there are varieties, such as Reliance and Redstone, that can do well in the less hospitable climate of northern New England. An easy solution for what to do with your local peaches is to make a chutney. Fruit chutneys are an Anglo-Indian creation using an abundance of sugar and vinegar to make a classic sweet and sour condiment. Fruit chutneys are a great accompaniment to fish and meats, as well as vegetables and cheeses (try it in a grilled cheese sandwich).
2 lbs. peaches, peeled and pitted, cut into small chunks
⅔ cup brown sugar
1 cup apple cider vinegar
½ cup dried cranberries
½ red onion small diced
3 tablespoon ginger root, minced
2 cloves garlic crushed
½ teaspoon kosher salt
½ teaspoon allspice
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
Notch the bottoms of the peaches. Drop the peaches into boiling water for 1 minute, cool under cold running water. Peel by hand, remove pit and rough cut into small chunks.
Bring the vinegar and sugar to a boil, add onion, garlic, ginger, allspice and salt and pepper. Reduce to a simmer. Stir as needed. After the onions have softened, about 10 minutes, add the peaches and cranberries. Continue to stir to avoid burning. Cook for another 25 minutes as the chutney thickens.
Cool and refrigerate overnight before serving. Chutney can kept in sterilized glass containers for up to 2 months in the refrigerator.
Servings per Recipe: 8-10
A galette is a rustic French pastry similar to a tart or a pie; it’s essentially a single crust of flaky pastry dough wrapped over a filling. It doesn’t require a special pan; takes half the pastry dough; less filing and less time. Who said pie was only for the holidays? Bon appetite!
Pate Brisse or Short Crust Pastry
2½ cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon white sugar
1 cup (2 sticks) unsalted butter,chilled,and cut into ½ inch pieces
½ cup ice water
4½ – 5 cups of sliced peaches, ½ inch thick
⅓ cup granulated sugar
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
1 tablespoon cornstarch
Flour for dusting
1 beaten egg
Course sugar, optional
Pate Brisse or Short Crust Pastry
In a food processor, pulse the flour, salt and sugar until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs, about 10-12 seconds. Add the ice water and pulse again until it just begins to clump together. It should still be loose and crumbly. To test, pinch together a few crumbs; if they stick together, it’s ready.
Divide the mixture in half using your hands to press the crumbly dough together and shape into 2 disks. Do not over-work the mixture or your crust will be tough. Wrap in plastic wrap and refrigerate for one hour. You will only need 1 disk for this recipe so the other half can be frozen at this point for another day.
Preheat oven to 375 degrees. Line a baking sheet with foil, then cover with parchment paper. Mix together sliced peaches, sugar, lemon juice, salt, and cornstarch and set aside.
Roll out 1 disk of dough into a 12-13 inch round, on a lightly floured surface. Transfer to the baking sheet. Arrange the fruit in center, leaving a 2-inch border. Fold over the border of the crust to enclose fruit, leaving the center open. Brush the crust with the beaten egg and sprinkle with course sugar, optional.
Bake until golden brown and bubbling in center, about 1 hour and 10 minutes. Let cool on baking sheet 10 minutes, then slide the Galette on the parchment onto a wire rack. Let cool completely. Serve with whip cream or ice cream.
Easy Peach Cobbler
Servings per Recipe: 8
6 peaches, sliced
1½ cups sugar
2 tablespoons flour
½ cup butter, melted
5 slices bread
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips.
Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread.
Bake in preheated oven for 35 to 45 minutes, or until golden brown.