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 28, 2012

You can't be crabby with this peachy peach-crab dish

In my eternal quest for ways with peaches, I believe I stumbled on the most-unusual ever when I found the recipe for Crab Salad with Peaches and Avacados.

A smooth layer of fresh peaches puréed and tossed with honey forms the essence of peachy goodness for this unique salad. A crabmeat mixture that has been zested up with jalapeno, lemon zest, and lemon juice lies on top of the peach layer, with avocado chunks in-between.
Arugula, or in my case, spinach leaves, were sprinkled around the edges.

This made a cool summertime dinner dish, with the coolness growing more welcome as summer heats up. I love being able to walk through my kitchen without a heatwave from the oven knocking me in the face as I approach. No-bake dinners are much-desired these days.

Crab Salad with Peaches and Avocados

1 pound fresh jumbo lump crabmeat
2 tablespoons lemon zest
1 tablespoon mayonnaise
1/2 teaspoon dry mustard
5 tablespoons fresh lemon juice, divided
1/2 jalapeno pepper, seeded and finely diced
1/4 cup finely diced celery
2 green onions, chopped
kosher salt and freshly ground white pepper to taste
5 to 6 medium peaches (about 1 3/4 pound) unpeeled and coarsely chopped
1 tablespoon honey
3 medium avocados, diced

Pick crabmeat and remove any bits of shell. Whisk together lemon zest, next 2 ingredients, and 1 tablespoon lemon juice. Fold in jalapeno pepper, next 2 ingredients, and crabmeat. Use a rubber spatula to fold in. Season with kosher salt and freshly ground white pepper to taste. Stir together peaches and remaining 4 tablespoons lemon juice. Reserve 3 cups peach mixture. Pulse honey and remaining peach mixture in a food processor 8 to 10 times or until smooth. Season puréed peach mixture with kosher salt and freshly ground white pepper to taste. Spoon 1/4 cup puréed peach mixture onto a chilled plate. Place a 3 1/2-inch round cutter in center of peach mixture on plate. (a clean, empty tuna can with both ends removed may be used instead.) Spoon one-sixth of diced avocados and 1/2 cup reserved chopped peach mixture into cutter. Pack each layer firmly and sprinkle with kosher salt and freshly ground white pepper to taste. Top with about 1/2 cup crab mixture. Carefully remove cutter from plate. Repeat procedure with remaining puréed peach mixture, avocado, chopped peach mixture, and crab mixture. Arrange desired amount of arugula around each layered salad; serve immediately. Makes 6 servings. (Source: Southern Living June 2012)

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