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, September 29, 2011

Just one last peach dish—Buttermilk Peach Pudding a good sayonara to summer

Pretty sneaky of Kroger to run a great grocery store ad on peaches. Pretty sneaky of Southern Living’s fall issue to feature a last-blast of a peach recipe. Here we are in apple season with all of our peach harvest finished long ago and turning out apple desserts, salads, entrees right and left. What pops back up to tempt us? Peaches, that summer delicacy that is so tough to leave behind.

So we hadn’t bidden sayonara to peaches after all. Buttermilk Peach Pudding was not to be resisted, even though it seemed slightly out of order in the midst of all the fall finery. I was very happy to have an excuse to prepare a dish with peaches on just one more occasion.

Buttermilk Peach Pudding cooks up with a texture like bread pudding. As the photo above shows, I also stirred in a few fresh blueberries along with the peaches to give it a little more color. The addition of buttermilk may sound off-putting calorie-wise, but I used my age-old substitute of 3 teaspoons vinegar poured into a one-cup measure plus whatever amount of skim milk is necessary to fill the cup up to the 1-cup line. Stir and let this sit on the counter for about five minutes; you’ll have your buttermilk substitute. Three tablespoons of vinegar into the 1-cup measure filled with milk has the same effect.

Sitting down the baking dish into a roasting pan filled with 1-inch of water while the pudding cooks helps keep the pudding moist for serving. We served it with sugar-free whipped topping, although sugar-free vanilla ice cream would work great as well.

Just one more peach recipe, my heart had pled as summer seeped out the door. My wish was realized; it was a lovely period to put at the end of summer’s sentence.

Peach Buttermilk Pudding

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt (or salt substitute)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
3 1/2 peaches, peeled and coarsely chopped (about 1 1/2 pounds)
1 cup buttermilk (can also be made by filling a 1-cup measure with 3 teaspoons white vinegar and then adding skim milk to reach the 1-cup line)
1/2 cup butter, softened
1 1/2 cups sugar(or sugar substitute)
3 large eggs (or 3/4 cup egg substitute)
2 ripe peaches, peeled and sliced (about 1 pound)
vanilla ice cream or whipped topping

Preheat oven to 350 degrees. Sift together first 7 ingredients; sift again. Process chopped peaches in a food processor or blender until they are smooth. (should make about 2 cups puree). Stir in buttermilk. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, one at a time, beating until blended after each addition. Add peach mixture; beat until well-blened. Layer sliced peaches in a greased 13-inch-by-9-inch pan. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan and add boiling water to roasting pan to a depth of 1 inch. Bake at 350 degrees for 50 minutes or until set. Pudding still will be moist. Serve warm or cold with ice cream. Makes 8-10 servings.

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