Honey Glaze...A Sweet Treat Recipe From Sweet Basil

HONEY GLAZE

This recipe takes the classic powdered sugar glaze, that we have all been using for years, and adds a little honey. Click here for the Fresh Apple Cake Recipe. But, oh, how the honey enhances the sweetness! This glaze has a light taste and is perfect for any type of fruit cakes or fruit breads. The honey makes the texture super smooth, so make sure the cake is totally smooth...Or, if you're like me, the inside parts of a bundt cake are my favorite....ooey and gooey from soaking up the glaze in the middle. Yum!

Honey Glaze:
1 1/2 cups confectioners' sugar (sifted)
2 tablespoons honey
2 tablespoons milk

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Allow the cake to cool completely, before glazing it.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe and photos courtesy of Tisha Johnson Matthews and Sweet Basil Farms. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Garden Fresh Salsa...An In Season Recipe From Sweet Basil

 Recipe makes about 5 cups. Garden fresh,  Great use for garden fresh tomatoes! Goes well with chips or use in a recipe, such as Mom's Mexican Meatloaf! 

INGREDIENTS 

• 3 c. chopped tomatoes (or 24 ounces of canned tomatoes) 
• 1/2 c. chopped green bell pepper
• 1 c. onion, diced
• 6 tsp. fresh, minced garlic (or 3 tsp. garlic powder)
• 1/4 c. minced fresh cilantro
• 1/4 cup minced basil
• 4 tsp. fresh minced oregano
• 2 tbsp. fresh lime juice
• 2 tbsp. of chopped banana peppers
• 1/2 chopped fresh jalapeno pepper (including seeds) (Whole if you like it hotter) 
• 1/2 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. ground black pepper

 DIRECTIONS

1. Stir the tomatoes, onions and peppers well. Add, spices, salt, and pepper in a bowl. Serve immediately or refrigerate.

Enjoy! Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook, Twitter, Google+, Pinterest and more. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia. Recipe courtesy of Tisha Johnson Matthews and Sweet Basil Farms, and photos courtesy of All Recipes and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Mom's Mexican Meatloaf...A Weeknight Recipe From Sweet Basil

Mom's Mexican Meatloaf 

School is starting...Try this recipe to spice up a mundane weeknight! An easy and quick twist on the classic meatloaf, good enough to get everyone excited for dinner.

INGREDIENTS

2 lbs. of Ground Round beef, turkey or chicken

2 Eggs

4 oz. Herdez or another brand(Homemade recipe) Salsa hot or mild- depending on your preference, plus 2-4 oz. to drizzle for topping

1/4 cup plain Quaker oatmeal

1 tsp. Onion Powder

1/2 tsp. Season Salt

1/2 tsp. Parsley

1 tsp. Garlic Powder

1 tsp. Chitpotle Powder

Cheese (Velveeta sliced, or Italian blend shredded are the best.)

DIRECTIONS

Mix ground meat, spices and eggs together in a large bowl. Spray a large baking pan with cooking spray, then transfer the meat mixture into it. Flatten the meat mixture into pan, until it is even. Bake at 350 about 25 or 30 minutes until meat looks done, drain liquid. Place cheese on top (I used Velvetta) drip another 2-4 ounces of salsa on top of cheese. Place back in oven until cheese is melted. Allow to cool for about 5 minutes, then serve! Goes well with Homemade Augratin Potatoes!

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe courtesy of Deborah Rice and Sweet Basil Farms, and photo courtesy of Coleen's Recipes and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

ALICE’S FRESH APPLE CAKE…A Sweet Treat Recipe From Sweet Basil Farms

This delicious cake was my Grandmother, Alice’s recipe. I made it yesterday for my family, I wanted to see if it was as good as I remembered…It was! This is a very easy homemade cake, and makes a great summer BBQ or potluck dessert. Also, a great use for extra apples during the harvest season. For a decadent treat, serve fresh and slightly warm with vanilla ice cream.

INGREDIENTS 

Honey Glaze:
1/2 cups confectioners’ sugar (sifted)
2 tablespoons honey
2 tablespoons milk

Apple Cake:
4 cups diced and peeled Granny Smith apples, about 3-4 apples
2 teaspoons of Rum or Rum flavoring
2 teaspoons Mexican vanilla
2 teaspoons ground cinnamon, plus a pinch for garnish
3 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

DIRECTIONS 

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, vanilla, and cinnamon. I prefer to grate cinnamon, but ground works well, too!

In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Allow the cake to cool completely, before glazing it. The cake can cool in the pan, or after about 15 minutes you can transfer to a cooling rack. (To do this, make sure your cake is completely done, the edges should be a little crispy. Carefully turn the pan upside down on cooling rack. To loosen cake, lightly beat the bottom of the pan with the palm of your hand, completely around the bottom of the cake pan. Slowly if the pan straight up, you should be able to feel the cake separate from the pan).
Drizzle the apple cake with some of the honey glaze, sprinkle with a pinch of cinnamon. Serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe and photos courtesy of Tisha Johnson Matthews and Sweet Basil Farms. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Machacha Tacos (Braised Brisket)...A Slow Cooker Recipe From Sweet Basil

Machacha is a shredded mexican beef, and I have fallen in love with this meat!! It is full of flavor and just the right amount of spice!!! The meat can be used for many different dishes... tacos, nachos, quesadillas, enchiladas or even sliders. 

INGREDIENTS
Marinade:
1/4 cup fresh lime juice
1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
Brisket:
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion (about 1 large)
1 cup beef broth
1 cup diced red bell pepper (about 1 large)
1/2 teaspoon dried oregano
3 cloves garlic, minced
2 serrano chiles, stemmed, seeded and minced
One 28-ounce can diced tomatoes with their juice
Salt and freshly ground black pepper
Machacha Tacos or Tostados:
1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
Eight 4-inch crisp corn tostada shells or flour tortillas
1 cup shredded iceberg lettuce
1 avocado, peeled, pitted and finely diced
1 cup fresh tomato salsa
1/2 cup Mexican crema or sour cream
4 ounces crumbled queso fresco cheese or Mexican cheese blend (about 1 cup)
Lime wedges, for serving
DIRECTIONS
Brisket:
For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.

Allow the meat to come to room temperature. Drain the meat and discard the marinade.

For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.

Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.

The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.

Braised Brisket Tostadas:
Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.

Serve with lime wedges on the side for squeezing over the top.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe post by Tisha Johnson Matthews of Sweet Basil Farms, Original Recipe courtesy of food network,  with picture courtesy of gringobandito, and special thanks to  J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Fresh Strawberry Muffins...An In Season Recipe From Sweet Basil

Strawberry Muffins…A Fresh, In Season Recipe From Sweet Basil

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Scrumptious Strawberry muffin recipe! Great way to use fresh strawberries!

It’s strawberry season, and that means our fridge is constantly overflowing with fresh strawberries. Somehow I began to grow tired of a simple bowl of sliced strawberries to follow dinner, and began a quest for the perfect strawberry dessert. Ice cream, short cake, and pie all had their selling points, but I finally settled on this recipe. Why? First and foremost, they’re beyond delicious. Secondly, they’re great any time of day (not just dessert)! And thirdly, they’re a perfect combination of breakfast (my favorite meal) and dessert (my second favorite meal). They are simultaneously soft and crunchy, moist on the inside and crumbly on the top… I could go on, but instead I’ll just supply you with the recipe, from Cooking Fresh with The Old Farmer’s Almanac.

Topping:

½ cup brown sugar

¼ cup all-purpose flour

½ cup chopped pecans

¼ cup oatmeal

3 tablespoons unsalted butter, melted

Muffins:

¾ cup all-purpose flour

¾ cup whole-wheat flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

1 egg, lightly beaten

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

½ cup milk

1 cup sliced strawberries

1 teaspoon lemon zest

For topping:

• Combine all of the topping ingredients in one bowl and mix well. Set aside.

Topping: So simple. So essential. So perfect (if I do say so myself).

For muffins:

• Preheat the oven to 350° F. Grease a standard 12-cup muffin pan or line with paper baking cups.
• Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl.
• In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest.
• Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.

T-minus 25 minutes till I can eat these!

Finally (25 minutes later): the finished product, in all its glory.

For more deliciousness, check out Cooking Fresh with The Old Farmer’s Almanac.

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe shared by Tisha Johnson Matthews of Sweet Basil Farms. Original recipe posted on cooking fresh with the Old Farmer’s Almanac, http://www.almanac.com/blog/cooking-blog/strawberry-muffins. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Spicy Chicken Cacciatore...A Slow Cooker Recipe From Sweet Basil

This recipe takes the traditional Italian Chicken Cacciatore, and kicks it up a bit adding fun and spice. The prep can be done the night before, and refrigerated in your crock pot. Just add the chicken the next morning, and start cooking. Since school will be starting again soon, and this dish freezes so well, it may be a good idea to make extra to have for a busy weekday dinner. 

INGREDIENTS

6 garlic cloves, minced
4 bell peppers, chopped (mixed colors if available)
1 Vidalia (or other sweet) onion, chopped
1 jalepeno, chopped finely
1 1/2 cups pitted olives, halved
Pinch of Sage (about 1/2 tsp.)
Basil and Thyme (about 1 tsp.)
1 crushed bay leaf
1 (8-oz.) package sliced cremini mushrooms

1 tablespoon salt (sea salt is preferred)
1 teaspoon dried and crushed chili pepper
1 teaspoon freshly ground black pepper

3 tablespoons tomato paste
1 cup white wine (Cooking wine works well)
2 1/2 lbs. diced tomatoes, drained
3 lbs. skinless bone-in chicken breasts

1 (16-oz.) box spaghetti or linguini

Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese

DIRECTIONS

1. Place first set of ingredients in a 6-qt. slow cooker; stir in salt, crushed chili pepper, and black pepper. Whisk together tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.

2. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.

3. Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred meat. Stir chicken back into sauce. Garnish with Parmesan Cheese and fresh herbs. Serve immediately over spaghetti.

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe courtesy of Tisha Johnson Matthews of Sweet Basil Farms, adapted from a Southern Living recipe and photo courtesy of cooktj.com, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

RED-CHILE CHICKEN TACOS...Recipe from Sweet Basil

Best Chicken Taco recipe, ever! Just the right amount of spice...or kick it up a notch with a Jalepeno,  Cayenne or other hot pepper. 

INGREDIENTS 

 

• 4 dried chiles (such as pasilla negro and ancho)
• Boiling water
• 2 can  (15 oz.) sliced pineapple with its juice
• 1/2 cup orange juice
• 1/2 onion, peeled
• 1/4 cup dark brown sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 1 whole chicken (4 lbs.)
• 1/4 head red cabbage, cored
• 4 carrots, peeled and halved
• 1 bunch scallions, greens chopped (whites reserve for another use)
• 1/4 cup mayonnaise
• 12 corn tortillas
• 8 ounce log goat cheese (Feta cheese or Parmesan for more subtle flavor can be substituted.) 

DIRECTIONS

1. Tear or cut the chiles into pieces; discard the stems and seeds. Place in a bowl.; add boiling water just to cover (place a plate on top to keep submerged). Let soak until tender, about 30 minutes. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add 2 pineapple slices, 1/4 cup pineapple juice, the orange juice, onion, brown sugar, cumin, 1 tsp. salt and 1/4 tsp. pepper. Blend until smooth; transfer to a large bowl.
2. Rinse the chicken inside and out. Pat dry and add to the bowl with the chile puree, turning to coat the skin and fill the cavity. Cover and refrigerate for a least 3 hours or overnight.
3. Transfer the chicken and marinade to a large slow cooker. Cover; cook on high until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 3 1/2 hours.
4. Meanwhile, using a food processor, fitted with the shredding disk, shred the cabbage and carrots. Transfer to a bowl; mix in the scallion greens. Chop 4 pineapple slices; toss with the cabbage mixture.
5. Transfer the chicken to a plate. Pour the juices and marinade into a 1-qt. glass measuring cup; let stand until the fat rises to the top. Skim the fat from the juices. Transfer the juices to a medium saucepan; simmer until reduced to 1 cup. Using 2 forks, shred the meat. Discard the skin and bones.
6. Meanwhile, mix the mayo and 1/4 cup pineapple juice into the slaw; season.
7. Add the chicken to the reduced chile juices; cook until heated through. Warm the tortillas. Place about 1/4 cup chicken on each tortilla. Top with the slaw and crumbled goat cheese.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Rachel Ray and rachelraymag.com for the fantastic recipe and photo, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

GARDEN FRESH SPAGHETTI SAUCE...An in season recipe from Sweet Basil

This sauce not only tastes amazing, but will also fill your kitchen with a wonderful aroma while it simmers on the stove.

INGREDIENTS

1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper flakes
1 large onion, diced
2 celery stalks, diced
6 cloves garlic, minced
1/4 cup tomato paste
7 pounds of fresh, peeled tomatoes (I prefer a mixture) or four 28-ounce cans whole peeled tomatoes, with liquid
1 (16 oz. package) sliced mushrooms
3 large bell peppers (diced)
1 jalepeno pepper (chopped fine) (Substitute 2 banana pepper for hot peppers if desired.)
1 red chili pepper (fresh or 2 tbsp. dried)
2 teaspoons Kosher salt plus to taste
Freshly ground black pepper
1 1/2 pounds ground beef
1 pound pork ribs or other pork
2 tablespoons fresh rosemary, crumbled into small pieces
2 tablespoon fresh thyme (chopped)
2 tablespoons fresh oregano (chopped)
1 tablespoon fresh parsley (chopped)
2 bay leaves (crushed)
1/2 to 1 cup grated Parmesan

DIRECTIONS

In a skillet or Dutch oven, brown the ground beef and pork. Drain the excess grease. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Pour all meat into a large soup pot.

Next, pour olive oil into skillet or Dutch oven. Add the mushrooms and pepper flakes and cook for about 2 minutes. Add the onion, celery and peppers and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer all ingredients from the skillet to large soup pot. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Bring to a rolling boil, then continue to boil for 30 minutes.

Reduce heat, simmer the sauce over medium-low heat, covered, for a minimum of 3 hours. Stir occasionally. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the pork (save for later use) add the parmesan cheese.

Serve over spaghetti or linguine pasta. This sauce makes a great base sauce for lasagna or other Italian tomato sauce dish.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe courtesy of Sweet Basil Farms, and photo courtesy of pioneer woman.com, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Bourbon-Roasted Peach Cheesecake

Bourbon-Roasted Peach Cheesecake

 

Last week I took a week off from work and flew home to Florida to see my family and spend time with my adorable nephews who just turned one year old!  Unfortunately Tropical Storm/Hurricane Isaac paid us a visit for a few days, but I would actually like to thank him for giving me time to bake this delicious cheesecake with my mother and her best friend.

There were several components and steps to this recipe, but everyone agreed it was well worth the time and effort.  The cheesecake was just the right amount of sweet and the bourbon flavor truly stood out.  The middle of the cake turned out a bit loose (as you can probably see from the photo above), but that didn't stop us from enjoying every delicious bite. 

Bourbon-Roasted Peach Cheesecake

adapted from Serious Eats

Ingredients

For the Bourbon-Roasted Peaches

8 ripe but firm peaches

6 Tbsp unsalted butter, melted

2/3 cup Bourbon

1/4 tsp salt

1/4 cup packed dark brown sugar

For the Crust

2 1/4 cups graham cracker crumbs

1/2 cup toasted pecans, finely chopped

1 stick unsalted butter, melted

1/3 cup packed dark brown sugar

1/4 tsp salt

 

For the Cheesecake Filling

4 large eggs, separated and at room temperature

1-2 tsp vanilla

1/2 cup sugar (white)

16 ounces cream cheese, cut into small pieces and at room temperature*

3 Tbsp flour

1 cup heavy cream

*I used reduced fat cream cheese (and didn't taste a difference)

Directions

For the Bourbon-Roasted Peaches

Preheat oven to 450 degrees F.  Line 2 rimmed baking sheets with foil.  Slice 4 peaches into 3/4-inch thick slices.  Arrange in a single layer on 1 prepared baking sheet.  Cut remaining 4 peaches into 1/4-inch small pieces.  Arrange in single layer on the second prepared baking sheet.

Whisk together melted butter, bourbon, and salt in a medium bowl.  Drizzle half of the mixture on the sliced peaches and remaining half on the diced peaches.  Sprinkle 2 Tbsp of the brown sugar on the sliced and 2 Tbsp of the brown sugar on the diced peaches.  Toss both sets of peaches to coat and rearrange in a single layer.

Roast until peaches are tender and liquid is syrupy, about 15 minutes.  Transfer to a cooling rack and cool completely, about 20 minutes.

For the Crust

Decrease oven temperature to 250 degrees F.  Line the exterior of a springform pan with foil.  Combine the graham cracker crumbs, pecans, melted butter, brown sugar, and salt in medium bowl.  Stir until crumbs are saturated with butter and then press onto the bottom and up the sides of the springform pan.  Leave about 1/2 inch of space from the top of the pan. 

Bake crust until golden, 10 to 12 minutes.  Transfer to a cooling rack and cool completely, about 15-20 minutes.

For the Cheesecake Filling

Decrease oven temperature to 275 degrees F.  In a large bowl, whip egg whites and vanilla on medium speed until soft peaks form, about 2 minutes.  Gradually add the sugar and continue whipping until stiff peaks form, about 1-2 minutes longer.

In a separate bowl, beat the cream cheese, egg yolks, and flour on medium speed until light and fluffy, about 2 minutes.  Add the cream and continue beating until creamy and smooth, about 2 minutes longer.  Scrape down the sides of the bowl with a rubber spatula, as necessary.  Drain the diced peaches and stir them into the cream cheese mixture.

Stir 1/3 of the egg whites into the cream cheese mixture.  Then you can gradually fold in the remaining egg whites.  Scrape the batter into the cooled crust and bake until the cheesecake is set, but still slightly wobbly in the center.  This should take about 75-95 minutes.  Next shut the oven off and let the cheesecake sit in the oven for 20 more minutes.

Transfer the cheesecake to cooling rack and cool for 1 hour.  Transfer to a refrigerator and cool until completely chilled and set, at least 3 hours.  Remove from the springform pan and set on a serving dish.  Drain the sliced peaches and then top the cheesecake with them.  Enjoy!

Note:  If you plan to let the cheesecake sit in the fridge overnight you should make the bourbon-roasted slicedpeaches on the day you plan to serve.  Since I left my cake in the fridge overnight I also put the peaches in there and when I pulled them out before topping the cake they were not as pretty as they looked the day before.  They tasted great, but if you're also going for looks you should listen to my advice.

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to thecapitolbaker.com for the fantastic blog idea and photos, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

https://sweetbasilfarm.wordpress.com/2015/07/02/bourbon-roasted-peach-cheesecake-a-sweet-treat-recipe-from-sweet-basil/