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White Peach and Candied Ginger Muffins
Not long ago, I was invited on a tour of America's Test Kitchen and they gave everyone a recipe card for some truly scrumptious fig and chocolate chip muffins. The batter is thick; borderline scone dough. Once baked, they have a crusty exterior, but remain light, almost cake-like, on the inside. So, I was prepared to share a rhubarb variation everyone today. Alas, when I went to the store to purchase more rhubarb, they were out. Looking around frantically, my eyes locked on a tower of white peaches. Now, if I'm craving stone fruit, I'm going for cherries or apricots. Point being, it's not often that I see peaches and say "Yes! I must cook with those!" But something came over me and I realized that what I really needed in my muffins were peaches. And candied ginger. And almonds. Ok, there were a lot of things. But, hey, sometimes you know when these things will work. And, if I may say, they do. They really do.
WHITE PEACH AND CANDIED GINGER MUFFINS
NOTES
A few things: 1. I suggest using firmer peaches, as they're easier to chop, plus it prevents the mixture from getting too mushy when you cook them. 2. If you're like me and didn't look to see if you had unsalted butter before you started cooking, you can use salted butter and just omit the salt from the recipe. I did this and they came out tasting great.
SOURCE
Adapted from America's Test Kitchen
SERVINGS
Makes 12 muffins
INGREDIENTS
2 1/2 cups chopped white peaches (use firmer peaches)
1/2 cup granulated sugar, plus 1 tablespoon
2 cups all-purpose flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped candied ginger
DIRECTIONS
1. In a pot, toss peaches with 1/4 cup granulated sugar. Set over medium heat. Cook, stirring occasionally, until the peach starts to break down and juices are released, about 5 minutes. Remove from heat.
2. Preheat oven to 375 degrees F. Flour and grease a 12 cup muffin tin.
3. In a mixing bowl, whisk together the flour, remaining granulated sugar, light brown sugar, baking powder, and baking soda.
4. In a separate bowl, whisk together the sour cream, butter, and eggs. Add the vanilla extract and almond extract and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and, using a wooden spoon, mix until just combined. Do not over mix. Stir in sliced almonds and candied ginger.
6. Spoon half of the muffin batter into the prepared muffin tin and then spoon 1 teaspoon of the cooked peaches into the center of each. Top with remaining batter.
7. Bake for 20 minutes, or until a toothpick is inserted and comes out clean. Transfer muffins to a wire rack to cool. Store in an airtight container for 2 days.
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Asparagus, Tomato and Pickled Chive Blossom Salad
Tomorrow marks our eighth wedding anniversary. How has it been eight years already? It feels like it was only yesterday that we were surrounded by loved ones; dancing, drinking, eating lobster. But when I think about it, so much has happened over the years. We bought not just one, but two houses. I created this blog and, with it, developed a passion for photography (though when I started I never dreamed it'd turn into a career). We became uncles to four kiddos. Two of my grandparents passed away. Friends have moved away. And a number of those close to us have become parents (with quite a few additions arriving this year). I think about the places we've traveled, the restaurants we've dined at, and all the other experiences and I know that we're pretty darn lucky.
While I'm always happy to share what's going on in my life, I have refrained from writing much about our marriage. Why? Because I'd rather keep those moments between the two of us (and I'm pretty sure Eric agrees). But I will say that there is so much that I'm continuing to learn from our marriage. Communication is key. I know everyone says this, but it's very, very true. A relationship will never work if you're afraid to express yourself. We've gotten through some major stuff just because one of us was able to say, "Let's talk about this." Oh, and saying "I love you" and kissing and hugging goodbye before you go to work. That can make you forget all about that fight you had earlier.
Anyway, now that I've gotten personal, let's talk about this bowl of summer deliciousness. I was so happy to see asparagus return that I immediately picked up a couple bunches. I'd been looking to do something with the chive blossom vinegar I had sitting on the counter (thanks to my friends/neighbors who shared their gorgeous chive blossoms with me). By making the vinegar, not only do you get a zingy, slightly oniony addition to salad dressing, but you also have a beautiful garnish to top your dish. I've put the flowers on pasta and fish, too, and they provide a delightful burst of flavor.
ASPARAGUS, TOMATO, AND PICKLED CHIVE BLOSSOM SALAD
SERVINGS
Serves 4
INGREDIENTS
For the salad
2 pounds asparagus, tough ends trimmed, cut into 2 inch pieces
1 pint grape tomatoes, quartered
Pickled chive blossoms (recipe below)
2 tablespoons, chive blossom vinegar (recipe below)
3 tablespoons olive oil
Salt
Black pepper
1/4 cup crumbled goat cheese
DIRECTIONS
1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Add asparagus and cook for 3 minutes. Transfer asparagus to ice water to shock them and stop them from cooking.
2. Put asparagus in a large serving bowl, along with the tomato.
3. In a separate bowl, make the dressing by whisking together chive blossom vinegar, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the dressing over the asparagus and tomatoes and toss to combine.
4. Sprinkle pickled chive blossom flowers and crumbled goat cheese on top of the salad.
CHIVE BLOSSOM VINEGAR + PICKLED CHIVE BLOSSOMS
SPECIAL TOOLS
Jar with lid
INGREDIENTS
Chive blossoms
White wine vinegar
DIRECTIONS
1. Add the chive blossoms to a jar fitted with a lid. Fill jar with white wine vinegar.
2. Cover jar and let sit in a dark, cool place, for 2 weeks. The vinegar will turn purple.
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