Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, June 30, 2011

Collecting July 4th inspirations? We give thumbs-up to Fresh Peach Sherbet.

Peach homemade ice cream is a staple among my “peach-iana” recipes—could make it in my sleep—but I’d never tried peach sherbet. In my file of summer “must-prepares” was a peach sherbet recipe (Better Homes & Gardens) that had 2011 marked on it, so I clearly had set it aside as a goal for this year. No problem there; the peaches in our orchard are still pouring in. I grabbed my latest installment and set out to stir up this temptingly cool dish.

In fact if you don’t want to make the effort to hand-churn or electric-churn homemade ice cream for July 4th and your conscience will allow you to sub this sherbet for that all-American freezer treat, I’d highly suggest you consider this frozen peach dessert—Fresh Peach Sherbet. It will make you forget the soaring temps outside and will chill you to your tippy-toes. Very non-guilt-inducing as well, since it can be made with sugar substitute and low-fat evaporated milk.

Just another way to wallow in those garden-fresh peaches. Here’s the how-to:

Peach Sherbet

1 envelope unflavored gelatin
1/2 to 3/4 cup sugar (or sugar substitute)
dash salt (or salt substitute)
1/2 cup water
2 cups fresh peach puree (mash or blend 3 to 4 cups of fresh peeled and sliced peaches to obtain 2 cups puree)
1 (13-ounce) can low-fat evaporated milk (1 2/3 cups)
2 egg whites
1/4 cup sugar (or sugar substitute)

In large saucepan combine gelatin, 1/2 to 3/4 sugar, and salt. Over medium heat stir in water and heat and stir until gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn mixture into a 9-inch-by-9-inch-by-2-inch square pan; cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form (tips curl over); gradually add 1/4 cup sugar. Beat until stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. If necessary let sherbet pan stand on counter for a few minutes before you serve to allow sherbet to become soft enough to dip up. Makes about 1/2 quarts.

No comments:

Post a Comment