Fresh Peach Cake

Recipe courtesy of Barefoot Contessa: How Easy Is That?

  

Ingredients

• ¼ pound (1 stick) unsalted butter, at room temperature
  
• 1 ½ cups sugar, divided
  
• 2 large eggs, at room temperature
  
• 1 cup sour cream, at room temperature
  
• 1 teaspoon pure vanilla extract
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• ½ teaspoon kosher salt
  
• 1 teaspoon cinnamon
  
• 3 large, ripe peaches, peeled, pitted, and sliced or 16 ounces frozen peaches, defrosted
  
• ½ cup chopped pecans (optional)
  

Directions

1. Preheat the oven to 350 degrees and grease a 9 – inch square baking pan.
   
2. In the bowl of a heavy duty mixer fitted with paddle attachment, cream the butter and 1 cup of sugar on medium-high speed until light and fluffy, about 4 minutes. Decrease the speed of the mixer to low. Add the eggs one at a time, then the sour cream and the vanilla. Beat until combined. In a medium-sized bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter. Mix until just combined. In a small bowl combine the cinnamon and remaining ½ cup of sugar.
   
3. Spread half of the batter in the bottom of the prepared baking pan. Top with half of the sliced peaches and sprinkle with half of the cinnamon sugar. Repeat the process. Sprinkle with chopped pecans if desired. Bake for 45 to 55 minutes (mine took closer to 55 minutes) or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Savory Rice Gratin

Recipe adapted from Basic to Brilliant Y'all

  

Ingredients

• 2 tablespoons canola oil
  
• 1 Vidalia onion, finely chopped
  
• 2 tablespoons brown rice flour
  
• 2 cups almond milk
  
• ¼ teaspoon nutmeg
  
• Dash of cayenne pepper
  
• 2 cups cooked brown rice
  
• 1 ½ teaspoons kosher salt
  
• ½ teaspoon black pepper
  

Directions

1. Preheat the oven to 350 degrees and spray a medium gratin dish with oil.
   
2. Heat the oil in a large skillet over medium heat. Add the onions and cook until translucent, about 8 minutes. Add the flour and cook an additional 2 minutes. Pour in the milk and bring to a boil. Stir in the nutmeg, cayenne, brown rice, salt and pepper. Transfer to prepared gratin dish. Bake in preheated oven for 30 minutes. Serves 4 to 6.

Rhode Island Johnny Cakes

 

Recipe adapted from Julia Child: The Way to Cook

Ingredients

• 1 cup cornmeal
  
• ½ teaspoon kosher salt
  
• 1 cup boiling water
  
• 3 to 4 tablespoons almond milk, milk, or cream
  
• 1 teaspoon maple syrup
  
• 2 tablespoons canola oil
  

Directions

1. In a medium bowl combine cornmeal and salt. Stir in the boiling water. Whisk in the almond milk and maple syrup.
   
2. Heat the oil in a large skillet over medium-high heat. When the oil is hot but not smoking, drop the batter by ¼ cup ladles into the skillet. You can either make 6 larger cakes or 8 smaller cakes. Fry for 3 to 4 minutes a side, or until golden brown. Serves 3 or 4.

“Buttermilk” Roast Chicken

 

Recipe adapted from Smitten Kitchen

Ingredients

• 2 ½ - 3 pounds chicken parts (I used legs and thighs)
  
• 2 teaspoons lemon juice plus enough almond milk to make 2 cups of liquid (or you can use 2 cups of buttermilk here)
  
• 1 tablespoon table salt
  
• 1 tablespoon sugar
  
• ½ teaspoon black pepper
  
• 1 ½ teaspoons paprika, plus more for sprinkling
  
• 5 cloves smashed garlic
  
• Kosher salt
  
• Olive oil
  

Directions

1. Whisk together the lemon juice and almond milk. Let sit for about 10 minutes to curdle.
   
2. Meanwhile, combine table salt, sugar, pepper, paprika, and garlic cloves. Pour in the milk mixture and whisk together. Arrange the chicken in a glass baking dish or a Ziploc freezer bag. Add the chicken and coat thoroughly with marinade. Let marinade for 24 to 48 hours, flipping once.
   
3. Preheat the oven to 425 degrees. Line a 13 x 9 inch baking dish with aluminum foil. Remove the chicken from the marinade and arrange in baking dish. Sprinkle with kosher salt and paprika. Drizzle with olive oil. Roast for 30 to 40 minutes, or until internal temperature reaches 180 degrees.