Peach Pecan Muffins

 

Well, I’ve been away a while again. This time I had technical difficulties, a figurative computer kaboom that set me back a few days. Everything seems to be functional now, so here we go…

I made some muffins. I end up making muffins a lot when I want to make something new and exciting, and don’t have as much time as I thought I would. These were especially delicious, but not for the reason I thought they would be.

You see, a good peach is hard to find. Those of you who live in places where they are grown and can be had at their peak better darn well appreciate how good you have it. I do not live in such a place, and even when peaches are in season, it’s hard to get good ones here. They may look beautiful in the produce department or in a bowl on the table, but cutting into them and tasting them reveals the sad, sad truth. They are dull, bland, boring, uninspiring, often mushy in texture and decidedly un-peachy overall.

And so, while I imagined that the fragrance of ripe peaches would dominate these fruity muffins, it was really the brown sugar streusel topping that stole the show. (That being said, the peaches were still good here, and this recipe is a good place to use up mediocre peaches!) The topping is sweet and flavorful, slightly caramely from the brown sugar, rich from the butter, and gently spiced by the ginger. It’s crunchy when the muffins are fresh, but still wonderfully delicious if it softens upon sitting for a while.

The pecans were also terrifically delicious in these muffins (much as they were in these muffins), and when peaches are out of their alleged season, I’ll probably make these with pecans alone. Of course dates, figs, raisins, or craisins might be good substitutes for the peaches and good companions for the pecans, too. Since I like a bit of ginger with peaches, I used it here, but other warm spices, like cinnamon, nutmeg, cloves, cardamom or even allspice or Pumpkin Pie Spice would be good if different fruits or just nuts are used.

 

The original source (Moosewood Restaurant New Classics) of this recipe treats it as a variation on a base recipe, one of many possible improvisations, and I love that kind of thing. You can bet I’m going to go back to this one for delicious and satisfying combinations all year round.

Peach Pecan Muffins with Brown Sugar Topping

Based on a recipe in Moosewood Restaurant New Classics

For the topping:

1/3 cup all-purpose flour

3 tablespoons cold, unsalted butter, cut into small pieces

3 tablespoons light brown sugar

¼ teaspoon ground ginger

For the muffins:

½ cup chopped pecans

6 tablespoons unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground ginger

1 large egg, beaten

¾ cup light brown sugar

½ cup + 2 tablespoons milk

½ teaspoon vanilla extract

1 ½ cup finely chopped peaches

1.  To make the topping, combine the topping ingredients in a small bowl. Work the butter into the dry ingredients with a fork or with your fingers until it is well-distributed and the whole mixture is crumbly and will hold together if squeezed. Cover and refrigerate until ready to use. (This can be done up to a few days ahead.)

2. Preheat oven to 350 F. Prepare a 12-cup muffin tin by spraying each cup with cooking spray or smearing them with butter or oil.

3. In a small skillet, warm the pecans over medium-low heat. Stir or toss frequently and continue heating until a few spots on the pecans are toasted brown and the pecans are fragrant. Set aside to cool.

4. In a small saucepan, melt the butter over medium-low heat. Set aside to cool.

5. In a medium-size bowl, combine the 2 cups flour, baking powder, baking soda, ¼ teaspoon salt, and ¼ teaspoon ground ginger. Set aside.

6. In another medium-size bowl, beat the melted butter into the egg with a whisk. Whisk in the ¾ cup brown sugar, milk, and vanilla extract. Pour the egg mixture into the flour mixture. Stir gently until most of the dry ingredients are moistened. Stir in the peaches and pecans.

7. Scoop the batter evenly into the prepared muffin pan. Sprinkle the topping mixture evenly over each cup of batter, squeezing it to form clumps. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool about 15 minutes in the muffin tin. Remove from the tin and cool on a wire rack or enjoy warm. Leftovers can be stored at room temperature in an airtight container for a few days, or frozen.

Makes 12 muffins.

Other recipes like this one: Apple Cinnamon Muffins, Poppy Seed and Plum Muffins with Almond

One year ago: some Summer Recipe Love

Chopped Vegetable Salad

 

This seasonal salad, along with simple pasta dishes and stir fry, is a great way to feature whatever delicious fresh vegetables you can get your hands on. It’s also great for cooks like me with small gardens that might not offer up overwhelming amounts of produce that you feel you have to “put up” for the winter, but just enough to enjoy at the peak of freshness.

So, this salad is open to all kinds of tastes and improvisational skills. I like to make it with finely chopped green beans, sugar snap peas, radishes, bell peppers, and cucumbers. I also like to bump up the protein content by adding a drained can of chickpeas. You could add different beans, and you could add beans that you have cooked yourself from the dry state.

Other great additions to this simple, refreshing dish could be shell peas, edamame, jicama, scallions, celery, etc., etc., whatever you like. Harder vegetables like carrots could be shredded and tossed in. Crunchy greens like cabbage or radicchio might be good, too. You could also add fresh corn or even tomatoes, although I would serve a salad with chopped tomatoes right away to avoid the liquid from the tomatoes making it too watery, or use tiny cherry tomatoes, which would not have much of a mush factor.

I like this Buttermilk Herb Salad Dressing on this salad, and I don’t use very much. It’s a great way to go, and I highly recommend it. That being said, however, this is supposed to be a pretty lazy dish, so whatever dressing you like or happen to have on hand would be quite adequate as well. Even store-bought dressing. Yes. Feel free to save time and energy in these sultry days. And make something delicious while doing so.

Chopped Vegetable Salad

To preserve the fresh deliciousness of seasonal vegetables, I use just a small amount of dressing on this salad. You can use as much or as little as you like.

4 cups finely chopped fresh vegetables (see text above for suggestions)

1 15-ounce can chickpeas, rinsed and drained (about 1 ½ cups)

½ cup Buttermilk Herb Salad Dressing (or to taste)

Makes 6-8 servings.

Other recipes like this one: Broccoli and Chickpea Salad with Mustard Pepper Dressing, Mediterranean Vegetable and White Bean Salad, Sugar Snap Pea and Radish Salad with Feta and Dill

One year ago: Pasta with Fresh Tomatoes

Recipe Revisit: Buttermilk Herb Dressing

Most of us have one of those special foods that is very close to our hearts. One of those ingredients that makes everything a little bit better for us. Many of us even say we would eat even the most inedible things if they were drenched in our favorite deliciousness vehicle.

Actually, I probably have several of those special loves. It’s best I say less about that rather than more, and keep this post focused solely on creamy, ranch-style buttermilk salad dressing. I just love it!

I try to have homemade foods when I can, even though my time is a bit crunched these days. I will certainly buy bottled dressings rather than do without, but if I’m feeling even slightly un-lazy, I will whisk together my own salad dressing. I was being mostly un-lazy a while back when I threw together a quick ranch dressing, just going from what sounded good, rather than looking up the recipe in this post (which I hadn’t referenced in a long time.)

After taking a peek back at that old recipe, I decided my revisit was better. I kept it simple so it can be quick and easy, using garlic and onion powders for flavoring. I also love fresh dill in this dressing, although other fresh or even dried herbs would be good, too. This dressing could also be the foundation upon which to add lots of other flavors. You could use cilantro and add a splash of lime juice, stir in salsa, or add smoked paprika, cumin or chili powder to make a Southwestern flavored dressing. Throw everything in a blender with avocado. Use tarragon for your herb and add some Dijon mustard.

In its simplest form, which I offer below, this is a delicious salad dressing and dipping sauce. I’ve been eating that dressing on green salads as well as on a chopped vegetable salad with chickpeas that I hope to tell you about soon. I can’t wait to try some of those other flavor ideas to expand the use of this recipe as my go-to, homemade, I’d-eat-a-stick-if-it-was-dipped-in-this-stuff Ranch-style dressing.  

Buttermilk Herb Salad Dressing

1 cup buttermilk

¼ mayonnaise

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 tablespoon minced fresh or dried dill

1 tablespoon minced fresh parsley

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Combine the buttermilk, mayonnaise, garlic powder, and onion powder in a small bowl. Whisk together to combine well. Stir in the remaining ingredients. Keep refrigerated for a week or so.

Makes about 1 ¼ cup.

One year ago: White Bean Salad with Green Olives and Tarragon