“Movin’ to the country I’m gonna eat a lot of peaches
Peaches come from a can they were put there by a man
In a factory downtown
If I had my little way I’d eat peaches everyday “
Let’s set things straight first, these peaches are not from a can. In fact, if I ever was offered a canned peach, I’m pretty sure I turned it down. Those are slimy little suckers.
Second, we have such a fun, amazing and creative #SundaySupper for you today. All the recipes that you will see have been inspired by music. For some like mine, I went a little silly – I chose Peaches from Presidents of the United States of America. For others, some chose favorite songs, jazz, songs from musicals and even a popular children’s song.
Creating recipes around a song is the perfect match. Music feeds your soul, and you soul needs food to survive.
“I took a little nap where the roots all twist
Squished a rotten peach in my fist
And dreamed about you woman
I poked my finger down inside makin’ a little room for a ant to hide
Nature’s candy in my hand or can or a pie“
Pie – peach pie with basil in fact. POTUSA sings about peaches being natures candy and that they belong in a pie. Peaches really are natures candy, when you pick up a perfect ripe peach and bite into that fuzzy flesh, there is no better feeling.
Lately I’ve been in the habit of adding just a touch of savory to my fruit drinks or dessert in the form of herbs. Basil is fragrant and beautiful right now, it was hard to resist.
- 2¼ cups all-purpose flour
- 2 teaspoon sugar
- ½ teaspoon salt
- 2 sticks, cold unsalted butter, cut into ½ inch pieces
- 5-6 tablespoons cold water
- 6 ripe peaches, skin and pits removed, sliced ¼-1/2 inch thick
- ⅓ cup cane sugar
- ¼ cup light brown sugar
- ⅓ cup all-purpose flour
- juice from 1 lemon
- 10 medium to large basil leaves cut into chiffonade
- 2 tablespoon unsalted butter, cut into ¼ inch cubes
- egg wash
- In a medium bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 2 tablespoons at a time and blend until the mixture looks like pebbles. You can also place everything in your food processor and pulse 5-6 times until the butter is broken up.
- Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water. If using your food processor, with the motor running dribble the water through the top chute until the dough forms into a ball.
- Divide ⅓ of the dough on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Repeat with remaining ⅔ dough. Dough can be made ahead of time.
- Once the dough is chilled, roll the larger ball between two pieces of floured plastic wrap until it is ¼ inch thick and 10-11 inches in diameter.
- Remove the top layer of the plastic wrap and transfer it to a 9 inch pie plate. Remove the other layer of plastic wrap and press the dough into the pie plate. With the tines of your fork, prick the dough all over.
- Heat your oven to 400 degrees F.
- In a medium bowl, toss the peaches with the sugars, flour and lemon juice.
- Place the peaches in the prepared pie crust, leaving behind any excess juice.
- Sprinkle the chiffonade basil over the peaches and top with the cubed butter.
- Roll out the remaining dough as instructed above, you can either cut into strips and form a lattice crust or cut out pieces with a decorative cookie cutter.
- Gently brush the top of the and the edges of the crust with the egg wash.
- Bake the pie for 50-60 minutes or until the crust is golden brown. I suggest place a baking sheet in the rack underneath to catch any drips.
This turned out to be a bit of a wet pie, but it should set up firmer when kept in the refrigerator.
Alright now, let’s crank up the music, maybe listen to some original music (ahem self promotion) and enjoy!
Prelude (Beverages):Calimocho (Red Red Wine Cocktail) from La Cocina de Leslie inspired by Red Red Wine by UB40 Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend Orange Crush from Magnolia Days inspired by Orange Crush by REM Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles
Overture (Appetizers):Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka
Intermezzo (Entrees & Sides):Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet
Finale (Desserts):Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant Cherry Marshmallows from Pies and Plots Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2 Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
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