Peach Clafoutis

Peach Clafoutis

4 to 5 peaches seeded and sliced, leave skins on

1 cup gf flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

5 eggs room temperature and beaten
1 cup sour cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon rum extract

5 tablespoons unsalted butter
Preheat oven to 375 F.

Seed and slice peaches and set aside.

Mix dry ingredients in a separate bowl and set aside.
Mix wet ingredients in another separate bowl and set aside.
Add dry ingredients to wet ingredients.
Add butter to a 9-10 inch cast iron pan and place in oven.
When butter is melted take out of oven and brush sides of pan

with butter. Meanwhile add dry ingredients to wet and mix well.
Add excess butter to batter and stir quickly.

Add 4 half cups of batter to cast iron pan to cover bottom with 1/2 inch
of batter and place in oven for 7-9 minutes till firm. Do not burn.
Remove from oven and arrange sliced peaches over the top
Pour remaining batter over the top and bake for 40 minutes or
till top center is firm. I added a few sliced peaches on the top.

Let cool, expect the clafoutis to deflate.
This is not a cake, it is more custard like with just a little sugar.
A southern twist on a classic and so delicious.

Baked Okra with Garlic & Tomatoes

Baked Okra with Garlic & Tomatoes

I purchased some fresh okra at the farmers market.
I also bought fresh garlic and one tomato.
Coat an 8 x 8 baking dish with olive oil.
Chop okra into bite sized pieces
removing the end a the tip.
Sprinkle with salt, pepper, dried oregano and more olive oil.
Toss mixture in the pan.
Slice 5 garlic cloves lengthwise into slivers
and sprinkle those over the top of okra.
Dice one large tomato and sprinkle it over the top,
(or you may substitute halved cherry tomatoes).
Half way through cooking time stir mixture.
Bake in 400 F oven for 40 minutes.

So fresh and delicious and no slimy okra.

BBQ Chicken

BBQ Chicken

We had our first outdoor BBQ yesterday.
Previously I marinated boneless skinless thighs overnight
in a simple soy, vinegar, sorghum and lemon concoction.
I did toss a few hickory chips over the briquets. 
Thankful for small gifts.

My Gardenia Blooms in June

My Gardenia Blooms in June

Nowadays there are so few fragrant plants,
so I am always pleased when my gardenia blooms.
This variety is known as a hardy gardenia
which means it can stand our colder winters.
During a hard frost we cover the whole shrub
with a sheet and then plastic over that,
to ensure it's longevity.

Blooms so delicate and fleeting,
I've brought a single blossom indoors
to enjoy the fragrance.