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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (Aug. 26, 2015)
6A COTTAGE GROVE SENTINEL August 26, 2015 Cook's Corner The Grove Café and Lounge 1/3 POUND Single Burger* A passion for peaches BY BETTY KAISER For the Sentinel “An apple is an excellent thing — un- til you have tried a peach.” — George du Maurier 3.50 *Hamburger or Cheeseburger Basket Dressing Ingredients 4 tablespoons walnut oil (or whatever you have on hand) 4 tablespoons white wine vinegar 1/2 teaspoon basil 1 teaspoon honey M y husband loves to garden. In re- turn, we are rewarded with copi- ous amounts of blueberries, blackberries, raspberries, rhubarb, cukes, tomatoes, zucchini and more! Apples and pears do well in his orchard, but stone fruit trees do not. So, he fi nally gave up trying to grow peaches and nectarines— two of my fa- vorite summer fruits. Boo-hoo. The sweet, juicy taste of fresh peaches just can’t be beat, and the golden, tart fl esh of nectarines runs a close second. I do a lot of canning to capture their sun- shine. It brightens up dreary winter meals, but fresh is best. And I’m always looking for ways to eat them without heating or cooking them and ruining their aroma and texture. Fresh-sliced peaches always take me back to my childhood. As a youngster, I remember mother would scramble up eggs for us three kids while I toasted and buttered the bread for our breakfast. Then, our summertime special treat would be lightly sugared sliced peaches drenched in rich cream. Wonderful! Meals were so simple in those days. Today, everything has a complicated rec- ipe. It’s no wonder that people think they don’t have time to cook. But sliced fruit of any kind is simple, and so are today’s peachy recipes. Their ingredient list may look a little daunting, but trust me; you probably already have everything in your cupboard. It you buy ripe Sun Crest or Red Haven peaches, they practically peel themselves. If not, a quick 30 seconds in boiling wa- ter and the skins will pop right off. And if the peaches are semi-cling, you can slice them right around the pit. The fruit should be slightly fi rm so that it doesn’t turn to mush with your fi rst cut. Easy-peasy. Today’s recipes are variations from sev- eral sources. Recipe number one would make a wonderful breakfast or brunch dish. I mean, who else would serve a French toast with fresh peach/nectarine compote? The French toast recipe calls for fi ve eggs in the batter. It seemed like a lot of eggs for only 1/2 cup of milk. I suggest that you add more milk. Recipe number two is for a green salad to be used as a luncheon or dinner side dish. I often add fruit to a boring green salad—everything from naval orange slices to dried cranberries. If you chose to serve this salad for lunch, I would pair it with some cottage cheese (protein) and a slice of zucchini bread to create balance and texture. Our fi nal recipe is for a humble peach and blueberry crumble. Served warm and topped with ice cream, it is a summer tra- dition. And if you have lots of peaches, I suggest that you make several batches of fi lling, pour them into an 8X8-inch Pyrex baking pan, cover tightly, label and freeze! $ t Jus PEACH SALAD with WALNUT VINAIGRETTE This winter you can top it with your choice of crust, bake and enjoy a taste of summer. Enjoy! FRENCH TOAST with PEACH/ NECTARINE COMPOTE COMPOTE 2 cups sliced peaches 2 cups sliced nectarines 1/2 cup (packed) golden brown sugar 1/4 cup water 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Batter for 8 1/2-inch-thick slices egg (or French) bread slices 5 large eggs 1/2-1 cup milk (do not use low-fat or nonfat) 1/4 cup sugar 1 tablespoon vanilla extract Butter Optional: Maple syrup Preheat oven to 300°F. Place baking sheet in oven. Combine peaches and nectarines, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium- thick syrup, stirring occasionally, about 15 minutes. Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turn- ing once, about 1 minute. Melt 2 tablespoons butter in large non- stick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven to keep warm. Repeat with additional tablespoons butter and 4 bread slices. Serve with fruit com- pote and maple syrup. Valid one day only, THURSDAY, August 27, 2015; Must present printed coupon when ordering; One coupon per person per day; Dine in only please. Print & Share Salad Ingredients Leaves of red butter lettuce 3-4 ripe peaches, pitted and sliced 1 tablespoon minced red onion 2 tablespoons slivered walnuts, toasted (Note: candied walnuts are great!) Directions 1. Whisk all ingredients together vinegar until emulsifi ed. Set the dressing aside. 2. Arrange the butter lettuce on a chilled serving plate. Arrange the peach slices on the lettuce. Sprinkle with onions and wal- nuts. Spoon the dressing over the salad just before serving. Serves 4. SAGINAW VINEYARD LIVE MUSIC EVERY FRIDAY NO COVER CHARGE 6-9pm Fri, August 28 ............The Hank Shreve Band - rock and blues Fri, September 4 ......................................Fiddlin’ Sue - suegrass Fri, September 11 ..The Huckleberrys - country and bluegrass Fri, September 18 ....................................the Joanne Broh Trio - blues, jazz, and Motown Open daily 11 am for complimentary tasting. PEACH BLUEBERRY CRUMBLE 942-1364 • www.saginawvineyard.com 4 cups peaches, peeled, sliced 2 teaspoons lemon juice 3 cups blueberries 3 tablespoons fl our 3/4 cup sugar 1 teaspoon almond extract IT’S HERE You’re invited to some Junkin fun! Topping 1/2 cup brown sugar 1/2 cup fl our (whole wheat is good) 1/2 cup quick cooking oatmeal 1/2 cup butter 1 teaspoon cinnamon 1 teaspoon nutmeg 1 stick butter, softened but not melted Nuts: Your choice chopped walnuts or sliced almonds Rusty & Primitive Treasures Flea Market Primitive, vintage, repurposed, garden & more Friday, August 28th 4-8pm Friday night early buying $5.00 Live Music by Th e How Long Jug Band Saginaw Vineyard • BBQ Dinner Available Saturday, August 29th 10-6pm SHADY OAKS NURSERY 77380 Hwy 99 S. Cottage Grove, OR Heat oven to 350 degrees. In an 8-inch square (1 1/2-quart) bak- ing dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T fl our, sugar and almond exract; toss with peaches. Looking Glass Community Services In a small bowl, combine all topping in- gredients except butter with fork or pastry blender; cut in butter until crumbly. Add nuts and sprinkle over fruit. Bake for 30 minutes or until golden brown and bubbly. Serve with vanilla ice cream or thawed frozen whipped topping. Serves 6. Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are de- licious, family oriented and easy to pre- pare. Contact her at 942-1317 or email bchatty@bettykaiser.com BACKPACK GIVEAWAY School is almost here! Need supplies? We can help! August 28th 3-7pm at Cottage Grove Community Center We will be hosting a backpack giveaway for youth ages 11-17. Come by, learn about our program, and pick up a backpack with school supplies to prepare for the upcoming year! Call us or visit our Cottage Grove offi ce to learn more! 541.767.3823 or 541.221.4367 (offi ce cell) Another dental visit? Turns out, you have better things to do with your time. We know your time is valuable. That's why we've invested in CEREC technology that allows for a faster experience when you need crowns, fillings or veneers. With CEREC, there's usually no need for a temporary and return visit. Everything is done in one visit, in about an hour - leaving more time for whatever is important to you. Implants •Teeth Whitening • Extractions • Lumineers (no prep veneers as seen on TV) Cottage Grove Dental Dr. Brent Bitner, DDS 350 Washington, Cottage Grove (behind Better Bodies) 942-7934 CEREC® is a registered trademark of Sirona Dental Systems.
