The peaches are still in season here in NYC. dievca bought 5 lbs of Organic Yellow Peaches and 3 lbs of local NJ Yellow Peaches. she knows they are good because they were a staple of her diet, last week, and they still looked good/smelled good at Whole Foods this morning.
A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.
To celebrate her birthday, dievca is going to bake a Peach Crumble with her wonderful peaches.
She will be sharing with Master and friends.
dievca would love to share her crumble with you in person, but has to offer the recipe instead. she would like to make the suggestion that you visit your favorite grocer and see if your area has the fabulous peaches, available. Crumble or no crumble – they are worth it.
Peach Crumble Recipe
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 55 minutes
Ingredients for the Filling:
2 1/2 lbs peaches (8 medium), fresh or frozen*
2 Tbsp fresh lemon juice, (omit if using frozen fruit)
¼ cup all-purpose flour
1/4 cup granulated sugar
Ingredients for the Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8 tsp sea salt
8 Tbsp 1 stick cold, unsalted butter, diced
½ cup old fashioned rolled oats or quick-cooking oats
1 cup sliced almonds, divided
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.
To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
Combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Add the diced cold butter about the size of peas.
Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.
A “Thank You” to Natasha of NatashasKitchen.com
Master’s Birthday is coming up and dievca is gathering her supplies, the plan is:
Classic Apple Crisp recipe with fresh sliced apples, topped with crisp and buttery cinnamon oats.
Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 1 hour 20 minutes
Author: Natasha Kravchuk
Skill Level: Easy
Servings: 10 people
For the Apple Crisp Filling:
4 lbs firm-crisp apples, 11-12 medium apples*
2 Tbsp lemon juice
3/4 cup granulated sugar, or to taste**
3 Tbsp all-purpose flour
1 1/2 tsp cinnamon
For the Crumb Topping:
1 3/4 cups flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp salt1 cup unsalted butter, (room temperature), plus more to butter pan
1 cup rolled oats, or old fashioned oats
Prep: Generously Butter a 9×13 casserole dish with 1/2 Tbsp butter. Preheat the oven to 375F.
Peel core and thinly slice apples to 1/4’ thickness. You should have 12 cups of sliced apples. Squeeze 2 Tbsp lemon juice over the apples and toss to coat.
In a separate bowl, stir together 3/4 cup sugar, 3 Tbsp flour, and 1 1/2 tsp cinnamon then sprinkle mixture over apples and toss to combine. Transfer apples into the buttered casserole dish.
Make the topping – in a large bowl, use your hands to stir together flour, oats, brown and granulated sugars, cinnamon, and salt. Add the diced butter and work it into the mixture with your hands until pea-sized crumbs form throughout. Spread topping over apples.
Bake at 375˚F for 45-50 minutes or until the topping is golden and crisp and apples are bubbling at the edges. The center should register above 175˚F.
dievca’s plan to be a feast for the eyes and the tummy came to fruition, last week.
she offered up her peaches to her Master. Perhaps you might be interested, too.
First up was the ICONE VeraCruz lingerie set:
Followed by a peach bottom:
Finishing with fresh-baked peach crisp:
A fitting Summer send off for your Sir or Madame!
dievca’s Master loved it.
dievca found this post in her drafts from 2 year ago. Its from a tough time, but the source of Joy still makes her smille.
dievca’s last Aunt (both sides) passed away in Spring 2017. She was batshit crazy. Her Dad’s sister was bound and determined to live longer than dievca’s Dad – making the act of breathing a competition.
dievca’s Dad is in the hospital with bleeding on the brain – it will go either way. We have no control and dievca has been going home as much as possible, knowing each visit might be the last. she’ll be upset down the line, but right now she is at peace with herself and planning to get a flight after she hears from her brother.
After packing, dievca was digging in the freezer and she found an orechovník that her Aunt sent to her right before her death. It was made in one of the local Pittsburgh area Catholic church kitchens. dievca added the frozen orechovník to her bag. It would survive the flight.
Dad didn’t have a stroke, he was having seizures and the hospital was able to get them under control.
At her parent’s house, dievca pulled out the orechovník and her Mom asked where it came from. When dievca told her it was from the challenging Aunt who passed, her Mom laughed and sat with dievca to have tea and a buttered piece. The frozen orechovník traveled well.
Orechovník is a piece of childhood memories for dievca: staying with a favorite Aunt or visiting any family member. A piece would be eaten with ham, butter, or nothing. Rolls would be packed into the car for the return trip to the Midwest. Kept frozen in a cooler to appear at Christmas and Easter. Rolls would be brought when cousins, Uncles, and Aunts visited the Midwestern outpost of the family.
In the hospital, dievca told her Dad about the orechovník. The news elicited a reaction. An eye-roll for his deceased pain-in-the-a** sister, as Dad had just broken her record for years of being alive.
For all her drama and headaches – dievca’s Aunt left a piece of Joy to share and that turned out to be a moment of peace and humor after chaos.
2020 – dievca’s Dad is still kicking after this episode. He is still on the seizure meds, but has weaned himself off of the feeding tube. Finding this unpublished post and thinking about that damn orechovník made dievca smile. she just might have to beg her cousins to send her one~ and send her parents one, too.
What is an orechovník (nut roll)?
A nut roll is a pastry consisting of sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from groundnuts and a sweetener like honey, then rolled up into a log shape. This ‘log’ is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds.
Nut rolls can be found in the United States and in Central European cuisines. In the United States, “nut roll” is a more or less generic name for pastries of this type, no matter where they originate. Nut rolls are known also by many specific regional names, including gubana, guban’ca, or potica in Slovene; orechovník in Slovak; makowiec in Polish; povitica, gibanica, orahnjača/orehnjača in Croatian and Serbian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç (pastiche) or nokul in Turkish.
Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations and holidays.
Yukimura Haruki (雪村春樹) Sensei says in the book “The Beauty of Kinbaku”:”… The shibari is not about knowing how to do this or that bondage, but about how the rope is used to communicate emotions”.
Elegant, Erotic, Food Porn. Shibari Bread (recipe)
There are people who can bake and others who are cooks. dievca is a baker….
Bake-Street is a baking website with tasty, elegant and creative offerings.
True, Food Porn.
FRESH BLUEBERRIES for Master!
dievca’s Master loves blueberries – she wants to change it up from the Crumble of past years, so she is trying a Blueberry Pie Recipe for Homemade Pie Day.
A homey way to serve Master.
4 Cups fresh blueberries
3/4 Cup white sugar
5 level Tablespoons cornstarch
1 9″ double crust recipe
1/4 teaspoon of salt
1 Tablespoon of butter
1/2 teaspoon of ground cinnamon
2 Tablespoons of lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, salt, cinnamon, lemon juice and mix with blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top.
Crimp and flute edges.
Bake pie on middle rack of oven for about 50 minutes, or until crust is golden brown.
Wait 1 hour before cutting to let the cornstarch set.
Until Master required her attention.
No hardship, that~
dievca went home to make cherry pies for her parents. (amongst doing other things…)
Her Dad is doing well and she has combed through her Mom’s closets to set-up outfits for easy dressing.
Because as you get older, you don’t care…but if you are put together and you get a compliment –
you feel so good.
dievca wants to make her Mom feel so good without having to work too hard.
(anyways, her Mom is a lot better looking than dievca is, so it doesn’t take much. XO )
Might as well look good going to the Doctor’s office, right?
An aside: dievca has a good friend who is an Internal Medicine Doctor and they had a full conversation about underwear. There is a good chance your Doctor may notice…
By-the-way? Hanky Panky is a top leader for panty popularity and a clean pair is always appreciated… (dievca thought you should know…)
And so, dievca sets out outfits for her Mother. Nine of them for whatever mood strikes. With jewelry.
As dievca’s Mother got older, she became more enamored with jewelry…like a magpie. Anything shiny.
In honor of the sour cherry pies dievca baked, she found some fun jewelry for her Mother.
Erickson Beamon Cherry Pie Ring, Earrings and Cuff!
And a cherry pie recipe to send you on your way:
DOOR COUNTY CHERRY PIE
By Chef Terri Milligan
A cherry tree produces an average of 7,000 cherries each season. It takes about 250 cherries to make an 9-inch pie. So when you look at the cherry tree, you will be seeing enough cherries for about 28 pies!
Makes one 9-inch double crusted pie
Your favorite pie crust recipe – enough for a double crusted pie
5 to 6 cups fresh or slightly thawed frozen tart cherries
1 ½ cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond or vanilla extract
1 whole egg combined with 2 tablespoons whole milk or half and half
1 tablespoon sugar, to sprinkle on top of the pie
If using fresh cherries, remove pits. Save juice that is extracted from the pitting process.
If using frozen cherries, thaw the cherries slightly, again, keeping the juice.
Place the cherries and juice in a large sauce pot and place on medium low heat. As the cherries warm, more juice will come out of the cherries.
Combine the sugar and 4 tablespoons of cornstarch. Add mixture to the cherries. Put back on medium low heat and cook until thickened, stirring frequently. Remove from the heat and stir in the extract. Let cool to room temperature.
Preheat oven to 375 degrees. Using your favorite pie dough recipe, roll out dough large enough to fit into a 9-inch pie pan, with about 1 inch of dough hanging over the edge. Place cooled filling into the lined pie pan.
Combine the egg with the milk/half and half. Brush lightly around the edges of the lined pie crust. Roll out the remaining piece of dough into a 10-inch round and place on top of the pie. Trim the dough and crimp. Using a small paring knife make three ½-inch slits on the top of the pie to release steam during baking.
Brush the top of the crust with the egg wash and sprinkle with sugar. Place the pie on a baking pan (if it bubbles over). Bake for 45 to 50 minutes or until nicely browned. Let pie cool for at least one hour before serving.