Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
As I write this I am eating my first peach of the season. It's small and still somewhat hard, but delicious nonetheless.
Peaches -- whether fresh, frozen or canned -- are one of the true pleasures of summer. And though the weather has been telling us summer is here for weeks, Monday was the first official day of the season.
What better way is there to celebrate than with a homemade peach cobbler? This recipe from Barbara Bradley calls for canned peaches, but I imagine it would be just as good, or even better, with fresh.
Too Easy Peach Cobbler
1 (29-ounce) can sliced peaches, drained
5 slices white bread, crusts removed
1 1/2 cups sugar
2 tablespoons all-purpose flour
1 egg, beaten
1/2 cup butter or margarine, melted
Place peaches in an 8-inch square baking dish. Cut each slice of bread into five strips. Place strips over peaches.
Combine the sugar, flour, egg and butter. Blend well. Pour over bread strips.
Bake at 350 degrees until golden brown, about 35 minutes.
Sandwiches, though enjoyed year-round, top my list of summer favorites because they don't require heating the kitchen. This muffuletta from Ruth Glover is hearty enough to serve as a meal paired with potato salad or another side.
But, Glover notes, "it makes a great appetizer when sliced across the bread in thin sandwiches."
Glover notes you cannot find traditional New Orleans muffuletta bread here in Arkansas, but says French bread or a round Italian loaf works well.
Muffuletta Sandwiches
2/3 cup pimento-stuffed green olives chopped (use a 7-ounce jar if doubling recipe)
2/3 cup black olives, pitted and chopped (use 1 1/2 cups if doubling the recipe)
1/4 cup pimentos
3 cloves garlic, minced
1 to 3 fat anchovies, chopped or mashed
1 tablespoon capers
1 teaspoon oregano
1/4 teaspoon ground black pepper
1/3 cup dried parsley
1 loaf French bread OR round loaf Italian bread
1/2 cup olive oil
1/3 pound sliced ham
1/3 pound sliced Genoa salami
1/3 pound sliced provolone cheese
1/3 pound sliced mozzarella cheese
In a bowl, combine the olives, pimentos, garlic, anchovies, capers, oregano, pepper and parsley and mix well. Mixture can be covered and refrigerated a day or so in advance, but bring it to room temperature before using.
Cut the bread in half horizontally and scoop out some of the insides to make it thinner.
Brush both cut sides of bread with olive oil. Layer meats, cheese and olive mixture so that the meats are touching the bread and there is a layer of olive mix in the middle. Close sandwich. Cut into wedges and serve.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 06/22/2016