Fresh Peach Sweet Tea

Right now we have an abundance of late-season peaches in our fridge. They aren't the greatest quality, certainly not mouth-watering like the peaches we get in August. I would never cook with those peaches, they are best eaten fresh, with the juice running down your arm. The ones I'm dealing with now, while the flavor is fine, are not at all juicy and a bit mealy. What to do with all these peaches?

I wanted a special beverage for the dinner, and since I currently have about two pounds of loose leaf black tea waiting to be used (Bless you, dear friend who sent it to me!) it only made sense; Peach Iced Tea.

Here's what I came up with:

Fresh Peach Sweet Tea

Makes about 6 quarts

2 lb fresh peaches (about 6)
6-8 tea bags, or Tbs loose-leaf tea (I highly recommend loose-leaf)
2-3 C simple syrup*
8 C water

Put your water on to boil. While waiting, peel and slice peaches (as long as they aren't super mush, you can peel them with a regular vegetable peeler.) and put through a food mill or food processor. If you want you can then force the peach puree through a fine sieve.

When the water boils, turn off the heat, add your tea bags and allow to steep for 5 minutes. This will make a good strong tea without steeping so long it turns bitter.

This is my kind of tea bag. :)

Now, if you've forced the peaches through a sieve, you could now simply stir it into the tea. I wanted mine very smooth and not pulpy though, so I didn't sieve it. I put the peaches in cheese cloth and poured the tea over it, allowing all the peach juices to be brought out and the fibers left behind. Squeeze the pulp as dry as you can, there is really very little waste. Stir in as much or as little simple syrup as you like, keeping in mind that it's strong tea that will be served over ice, so you may want it a tad too sweet to start with. Enjoy!

* Simple Syrup is made simply by combining equal parts water and sugar in a sauce pan and bringing it to a boil, stirring until the sugar is dissolved. Cool and use in any sweet drinks you want.

Flavors of the Season: Caramel Apple Cider

Now that you all know how to make good raw cider, here's something you can do with the pasteurized stuff (those of you who don't have a juicer) to make it taste better. I admit I used our home-made cider because, well, that's what we have.

Caramel Apple Cider

1/4 C heavy cream
1/4 C brown sugar
3 C cider
1/2 C water

Whip together till stiff: 1/2 C heavy cream
1 Tbs brown sugar

Bring the cream and brown sugar to a boil and add water and cider. Heat until steaming. Serve in mugs, topped with caramel whipped cream.

Introducing: The Juicer!

I am slowly growing to love Fall. Growing up, summer was such a whirl of hard labor and working at the family produce stand that we felt as though we didn't get a 'real' summer. And all fall meant was that winter is about to get here. Boo, hiss. Now though, I've been able to experience summer for all its worth, and by the time fall gets here, I'm ready for it. I have the time to really take in and savor some of the things fall brings. Like apples.


Here in upstate NY, apple orchards abound. In my family, buying apples means buying directly from the growers, which I love. I recently acquired a juicer from a friend (on loan) and when I discovered home made cider I was thrilled! Selling unpasteurized cider is no longer legal, (which annoys me NO end. Pasteurized can not even be COMPARED with the real thing.) so making our own seems like a good option! A bushel box like the one above costs $6, making it very affordable.




In case you every wondered what to do with all the giant pockets on the front of your apron, this picture illustrates their versatility! I fill my pockets with the apples we store in the unheated utility room, and carry them to the kitchen, bulging and laughing at myself.

And now, HERE it is! My (borrowed) industrial Champion juicer!


Oh, and that pitcher of heavenly foamy stuff is fresh cider; sweet, tangy, full of goodness and NOT pasteurized. It doesn't last long around here.

Chai!

Chai tea seems to be a big deal right now in the world of hot-beverages-on-the-go. To tell the truth, I've never had any other than what you see in the picture here. So, I couldn't tell you if this recipe makes the same thing you buy or not. All I know is that it tastes good on a chilly spring evening.

Chai Tea

1/2 C water

1 bag black tea, such as English breakfast, orange pekoe or Darjeeling. (I use Yorkshire)

1 3" piece cinnamon stick (I just use regular ground cinnamon... a couple of shakes.)

2 C milk

2 Tbs raw sugar or honey

1 tsp vanilla

1/8 tsp ground ginger

1/8 tsp cardamom

Combine water, tea bag and cinnamon in a small sauce pan and bring to a boil. Remove from heat, cover and let stand 5 minutes. Discard tea bag and cinnamon. Stir in remaining ings. Cook and stir over medium heat until heated, but do not boil. Serve in warm mugs.

This is also super easy to make in the microwave.

May I ask a favor? If any of you have had chai before, and want to try this recipe, let me know how it compares. I've asked a friend before *coughcoughyouknowwhoyouarecough* but she never got back to me. Humph.