Bourbon Peach Frozen Yogurt

Creamy Greek-style yogurt and canned peaches, blended together with sugar, fresh lemon juice and a touch of bourbon make a wonderful frozen treat everyone will enjoy! Especially my mother. 

My mom is on my subscribers list so she gets every new post by email. (Hi, Mom!) She doesn’t comment here on the blog much but she sends me her thoughts by return email and those often include the request that I make the recipe for her next time we are together. Or some additional family history is that is pertinent to my story. I love that this space is a place we can connect, even when I live so far away. And, because she is subscribed to the feed from other blogs as well, sometimes she shares those posts with me, which brings to mind a quote from Nobel laureate, François Mauriac:

“’Tell me what you read and I'll tell you who you are’ is true enough, but I'd know you better if you told me what you reread.”

In this new day and age, I’d change that to say, “I'd know you better if you told me what you share.”

I’ve gotten to know my mother better from what she shares. And she has made it amply clear that peach is her favorite fruit. Also, she adores thick Greek yogurt. So, for Sunday Supper’s Mother’s Day event, I decided to create a frozen peach yogurt in her honor. It’s creamy, it’s peachy and I know she’d love it. And I’ll be making it again next month when we are together again! (You don’t even need to ask, Mom. Happy Mother’s Day! I love you!)

Note: The bourbon flavor is extremely subtle but the alcohol does help the frozen yogurt stay creamy.

Ingredients
1 large can (29 oz or 825g, drained weight 16.9 oz or 480g) peach halves in light syrup
2 1/2 cups or 625g plain whole milk Greek yogurt
1/2 cup or 100g sugar
1/4 cup or 60ml fresh lemon juice
2 tablespoons bourbon

Method
Drain the peaches well and discard the light syrup. (Or use it to sweeten iced tea!)

Set aside three or four peach halves and chop the rest into chunks.

Put the chopped peaches, yogurt, sugar, lemon juice and bourbon in a food processor or blender and purée till the peaches are in tiny, tiny pieces.

Slice the reserved peaches.

Pour the creamy mixture into a bowl or plastic container and chill it in the refrigerator or freezer until very cold but still pourable.

Scrape it into your ice cream maker and follow manufacturer’s instructions.

Put the frozen yogurt in a freezer friendly sealable container and stir in a little more than half of the sliced peaches.

Top the mixture with the rest of the sliced peaches and put the container in the freezer.

Remove from the freezer about 10 minutes before you are ready to serve.

Once it has thawed slightly, scoop into bowls or pretty glasses to serve.

Enjoy!

Many thanks to Camilla of Culinary Adventures with Camilla for hosting today’s great Sunday Supper theme. If you are still looking for Mother’s Day menu inspiration, you’ve come to the right place! And Happy Mother's Day, everyone!

Celebratory Sips

• Ginger Shandy by Nosh My Way
• La Vie en Rose by Culinary Adventures with Camilla
• Momma's Mimosa by Our Good Life

Starters and Salads

• Cheese Bread by Ninja Baker
• Classic Basil Pesto Crostini by Cooking Chat
• Fennel and Radish Citrus Salad by Tasting Page
• Healthy Ham Salad Minis by Momma's Meals
• Pate with Spiced Pears by The Joyful Foodie
• Pesto Pasta Salad by Peanut Butter and Peppers
• Super Sunny Dutch Oven Sourdough by What Smells So Good?

Hearty Mains

• Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
• Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
• Chicken and Pepper Rice with Fried Egg by Family Foodie
• Chicken Tajine with Prunes and Almonds by The Petit Gourmet
• Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
• Dutch Baby Pancake by Curious Cuisiniere
• Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
• Mimosa Waffles by Sew You Think You Can Cook
• Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
• Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
• Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family

Treats and Sweets

• 5 Favorite Pancake Toppings by Sunday Supper
• Angel Food Cakes in a Jar by Hezzi-D's Books and Cooks
• Black Cow Cupcakes by Cindy's Recipes and Writings
• Blueberry Breakfast Cake by Noshing With The Nolands
• Bourbon Peach Frozen Yogurt by Food Lust People Love
• Cherry Cheesecake Pastry Braid by The Redhead Baker
• Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
• Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
• Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
• Lemon Blackberry Mini Tarts by Life Tastes Good
• Lemon Brownies by Pies and Plots
• Lower Fat Peach Cheesecake by Food Done Light
• Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
• Mini Lemon Almond Cupcakes by Caroline's Cooking
• Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
• Pavlova by The Freshman Cook
• Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
• Raspberry Mascarpone Mini Tarts by Palatable Pastime
• Rose Apple Custard Tart by Jane's Adventures in Dinner
• Soft-Baked Lemon Coconut Cookies by One Sweet Mess
• Steamed Strawberry Coconut Poke Cake by Wallflour Girl
• Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
• Triple Chocolate Layer Cake by Take A Bite Out of Boca

Zucchini-Wrapped Cheesy Pea Burgers #FoodieExtravaganza

Fresh peas, goat cheese and Parmesan seasoned with garlic, lemon zest and loads of fresh basil make a flavorful patty, even before wrapping in zucchini and grilling!

This month I am hosting the Foodie Extravaganza party and so I have the privilege of choosing the food holiday we are going to celebrate. I had a look at the calendar and couldn’t even consider any of the other options when I saw that May is National Hamburger Month! Perfect for writing about a great recipe that I made last summer and have just been itching to share. Finally, it’s getting to be grilling weather again in the rest of the northern hemisphere!

Now burgers don’t have to be beef! Or even meat. There are a lot of wonderful tasty vegetables and legumes that can be made into patties, grilled and popped on a bun. I make a mean lentil burger, for instance, with cooked Puy lentils, mozzarella and smoked paprika. But this recipe is pretty much straight out of the Waitrose supermarket magazine which they were giving out free at the checkout when we were in the Channel Islands. The original ingredient list called for specific store products, like Waitrose British Blacktail eggs. Well, I don’t know my laying hen varieties but I figure, when it comes to eggs, any fresh one, preferably free range, will do.

Make sure to scroll on down to the bottom of my recipe to see all the great hamburger recipes we have for you today! And happy National Hamburger Month!

Ingredients - makes four patties
5 1/3 oz or 150g fresh hulled peas, blanched
2 1/2 oz or 70g soft goat's cheese
1 egg
1 clove garlic
Good bunch fresh basil, leaves picked from the stems
3 1/2 oz or 100g fresh breadcrumbs
1 oz or 30g Parmigiano Reggiano, grated
Grated zest 1 lemon
8 oz or 2 medium zucchini or courgettes
Olive oil, for brushing on before grilling

To serve: four buns, tomato, mayonnaise, sliced purple onion or any of your other favorite burger toppings

Method
Put your peas, goat cheese, egg and garlic and in a big bowl and blend it all together until smooth with a hand blender. Or use a food processor.

Add in the fresh breadcrumbs and blend (or process) again.

Next the basil leaves go in.

Then the Parmesan and lemon zest.

Thinly slice the zucchini with a potato peeler.

Arrange them into crosses on a large piece of parchment paper on your work surface. My zucchini must have been shorter than the ones they used in the magazine because I had to overlap them in the middle to wrap all the way around.

Form your cheesy pea mixture into four patties and lay one on each of zucchini crosses. Lay a final slice of zucchini on each one and fold the ends under the patty.

Fold the rest of the slices up and over the patty. They may not be pretty but they will be tasty.

Put these, covered in cling film, into the refrigerator until you are ready to grill.

When you are ready to grill, light the charcoal and leave it until the coals are white and heat is uniform.

Brush one side of the patties with olive oil and lay each patty, oil side down, on a small square of aluminum foil. Brush the tops with oil.

Place these on the grill and cook for about four or five minutes.

Check that the underside of the patties are browning nicely.

Turn the patties over and carefully peel off the foil.

Cook on that side until the patties are nicely browned.

Turn the patties a couple of more times to make sure they are browned evenly and are cooked through.

Serve on toasted buns with mayonnaise, sliced tomato and onion.

Enjoy!

And my husband is so good on the Weber that I asked him to grill baby gem lettuces and I made this salad to go along side the burger. Isn't it pretty?

Check out all the delicious burgers we have for you today!

• Cheeseburger in Paradise by The Freshman Cook
• French Onion Burgers by Cindy's Recipes and Writings
• Frita Cubana (Cuban Hamburger) by Tara's Multicultural Table
• Guacamole Bacon Burger by Fearlessly Creative Mammas
• Maw-Maw's Hamburger Surprise by Cooking With Carlee
• Mushroom Veggie Burgers with Roasted Tomato Mayo by The Joyful Foodie
• Pineapple and Bacon Burgers with Candied Jalapeños by Sew You Think You Can Cook
• Spiced Lamb Burgers with Pomegranate Chutney and Mint-Pistachio Pesto by Culinary Adventures with Camilla
• Sweet and Smoky Bacon Cheddar Burger by A Day in the Life on the Farm
• Thai Turkey Burgers with Siracha Mayo by Our Good Life
• Western Bacon Burgers with BBQ Mayo and Crispy Onion Straws by Making Miracles
• Zucchini-wrapped Cheesy Pea Burgers by Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by serving up burgers of all kinds.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to participate in the next Foodie Extravaganza, just go to our Facebook page to join. We would love to have you!

Follow our Foodie Extravaganza Pinterest board for past events and more deliciousness!

Black Cherry Muffins #MuffinMonday

 

Cherry muffins are good, no matter what the season. Make muffins with the ones in cans and don't forget to add some of the cherry syrup for more flavor!

Today we had a baking session at my house which included savory cheddar muffins with a salami base, a dozen of Uncle Hector’s 100 Cookies (so called because there are 100 ways to make them) and then, finally, we baked a sweet muffin with canned cherries. You might think that all the baked goods were the best part, but actually, it was the chatting amongst the ladies. Such a delight to have friends around the small table in my cozy kitchen.

Ingredients
2 cups or 250g flour
1/2 cup or 100g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can (425g or 15oz) black pitted cherries, in light syrup (drained weight 213g or 7 1/2 oz)
2 eggs
1/2 cup or 120ml milk
1/2 cup or 120ml light cherry syrup (from the drained can of pitted cherries)
1/3 cup or 80ml canola oil

Method
Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan liberally with non-stick spray or butter or line it with paper muffin cups.

Measure your flour, sugar, baking powder and salt into a large mixing bowl and mix well.

Drain your cherries and save the light syrup.

Set aside 12 cherries for decoration and cut the rest of them in half.  This serves two purposes: One, it make the cherry pieces smaller and less likely to all sink to the bottom of your batter when baking, and two, it ensures that all the pits have indeed been removed. No one wants to break a tooth!

Add the halved cherries to the flour mixture and stir to coat.

Measure the milk, 1/2 cup or 120ml light cherry syrup and oil into a smaller bowl and whisk with the eggs.

Fold your wet ingredients into your dry ones until just mixed.

Divide the batter between the prepared muffin cups and top each one with a reserved cherry.

Bake for 25-30 minutes or until the muffins are golden brown around the edges and a little on the tops.

Remove from the oven and allow to cool for a few minutes. Cool completely out of the pan on a wire rack.

Now invite some friends over for tea and coffee and share.

Enjoy!