The Peach Summer Dessert Collection

Southern Entertaining. The Peach Summer Dessert Collection By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Peach Cobbler. Pie. Ice Cream Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess Southern Entertaining How To Dice Fresh Peaches Pastry Chef Writer Food Stylist Birmingham AlabamaSummer Entertaining 

Southern Socials 

The Peach Summer Dessert Collection

A selection of traditional desserts portioned as tasting servings is the perfect way to celebrate the finest summer has to offer at your next backyard grilling social. Guests will enjoy every bit of seasonal sunshine featuring juicy, tree-ripened peaches available from farm stands now & when paired with a burst of bright lemon, these hand crafted summer beauties radiate on plates. A collection of warm from the oven favorites accompanied with cool & creamy morsels that can be prepared well in advance make this fresh idea fun & manageable. Serving them in small ramekins & glasses instantly elevates the classic desserts for a sweet ending of undeniable charm. Learn how to make a variety of classic favorites including pointers for creating a timeline so preparations & execution run more smoothly.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Prepare A Tasting Collection Of Seasonal Desserts

Planning & logistics are the key fundamentals to hosting fabulous southern socials. Several new baking dishes, glasses & flatware will be needed in order to serve the desserts properly. A lot of heirloom demitasse spoons are the perfect sized utensil to accompany the desserts for serving. Scour antique markets if you do not already have your own. Read through the recipe instructions before beginning & plan to pick up these fresh kitchen essentials in advance. I’ll show you how to use the specialty pieces time & time again so they will be a lovely addition to your entertaining collection & well worth the small investment.

The Basics. Peaches By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. How To Dice Peaches Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Party Menus Celebrations

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Knowing when & how far in advance recipes can be prepped for parties will help ensure a smooth event. Follow these pointers for an organized execution that’s guaranteed to be a sweet success.

No. 1

The Classic Peach Cobbler

Miniature dishes can be located from fine cook stores. Fill them up to an hour before baking. The dessert may be served warm from the oven, however, it’s equally delicious served at room temperature as well. The pastry rounds can be baked up to two days ahead & placed over the ramekins just before serving. Look to Baking Classics: Peach Cobbler for pointers & photos that detail the instructions for preparing the recipe.

Southern Hostess. Peach Summer Desserts. Classic Peach Cobbler By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Classic Peach Cobbler. Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Tailgating Recipes Editorial Director Digital Culinary Photo Journalist Southern Entertaining Party Menus Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Peach Cobbler
makes 12 tasting servings 

Buttermilk-Cornmeal Pastry Dough
1 egg white
4 Tbsp sugar, divided
3 large firm, ripe peaches, peeled, pitted & diced {1 1/2 pounds}
4 tsp fresh lemon juice
1 tsp cornstarch

Preheat the oven to 425 degrees. Brush the dough with the egg white & sprinkle with 1 tablespoon sugar. Bake the discs 10 to 12 minutes or until lightly browned. Remove from the oven. Meanwhile, combine the peaches, the lemon juice, the remaining 3 tablespoons sugar & the cornstarch in a medium bowl tossing well to coat the fruit. Let stand 5 minutes. Arrange 12 lightly greased 1-ounce ramekins onto a quarter sheet pan. Portion the peaches evenly into the dishes & drizzle each with 1 teaspoon of the liquid. Bake 25 to 30 minutes. The mixture will be bubbling vigorously. Remove from the oven. Place the ramekins on small plates & top each portion with a pastry disc. Serve warm. 

Southern Hostess. Peach Summer Desserts. Classic Peach Cobbler By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Classic Peach Cobbler. Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Tailgating Recipes Editorial Director Digital Culinary Photo Journalist Southern Entertaining Party Menus Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 12 {2 3/4-inch} pastry discs

3/4 cups all purpose flour
1 1/2 Tbsp plain yellow cornmeal
1/8 tsp kosher salt
2 Tbsp cold butter
2 Tbsp cold shortening
2 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc.

Place the dough disc between two sheets of plastic wrap. Roll the dough to a 1/8-inch thickness. Remove the top piece of plastic &  cut 12 {2 3/4-inch} discs using a round cutter. Gather the scraps & reroll the dough as necessary. Place the discs onto a parchment paper-lined half sheet pan. Pierce the center of each dough disc using a drinking straw. Center a 1-ounce ramekin over each disc & lightly imprint the dough. Do not cut through the pastry. Cover with plastic wrap. Chill 30 minutes. Use as directed.

No. 2

The Double Churned Buttermilk-Vanilla Bean Ice Cream

Doubled Churned Buttermilk-Vanilla Bean Ice Cream can be prepared up to two days ahead of time. Portion small scoops into shot glasses & hold them in the freezer. Allow them to stand at room temperature 10 to 15 minutes for the best texture before serving & garnishing with fresh mint or fruit, if desired. Look to Cooking Classics: Buttermilk-Vanilla Bean Ice Cream for pointers & photos that detail the instructions for preparing the recipe.

Southern Entertaining. How To Make Homemade Vanilla-Buttermilk Ice Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess Game Day Entertaining Tailgating Recipes Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickDouble Churned Buttermilk-Vanilla Bean Ice Cream
makes about 1 3/4 quarts

This particular recipe was prepared using an ice cream maker featuring a bowl that must be frozen at least 24 hours before using. Although the mixture becomes firm according to the standard freezing instructions, churning it twice produces a creamier texture. Proceed as desired.

2 1/2 cups whole milk
1 tsp vanilla bean paste
6 egg yolks
1 cup sugar
1 cup whole buttermilk

Freeze the base to the ice cream maker 24 hours. Place a 9 x 5-inch loaf pan in the freezer. Fill a very large bowl half full of ice & a bit of water. Set aside. Pour the milk into a 3 1/2-quart saucepan; stir in the vanilla bean paste. Place the saucepan over Medium-High heat. Cook until steamy & bubbles form around the edges of the pan, about 6 minutes. Meanwhile, whisk together the egg yolks & the sugar in a large stainless steel or glass bowl. Slowly pour 1/2 cup of the hot milk into the egg mixture whilst simultaneously & vigorously whisking until incorporated. Repeat twice. Pour the mixture back into the saucepan & whisk until blended. Cook over Medium heat, stirring constantly with a wooden spoon all over the bottom of the pot until thickened, about 8 minutes. The cloudy surface will dissipate & the mixture will coat the back of the spoon. Remove from the heat & stir in the buttermilk. Pour the mixture through a fine wire mesh sieve into a container & place it into the bowl of icy water. The mixture will begin to cool & thicken further. Let stand 10 minutes. Remove the container from the icy water. Chill four to 24 hours. There will be approximately 4 cups of ice cream base. Freeze according to the ice cream maker manufacturers instructions. Transfer to the cold loaf pan. Freeze 24 hours. Meanwhile, wash the ice cream base & place it back into the freezer. Freeze 24 hours. 

Remove the ice cream from the freezer. Allow to stand at room temperature until half of the mixture melts, about 20 to 30 minutes. Stir well. Freeze according to the ice cream maker manufacturers instructions. Transfer to a cold loaf pan. Freeze 4 hours or until firm. 

No. 3

The Peach Frangipane Tartlets

The pies can be prepared up to two days ahead of time. Dust them with confectioners sugar just before serving. Look to Baking Classics: Peach Frangipane Tartlets for pointers & photos that detail the instructions for preparing the recipe as well as The Basics: How To Dice Fresh Peaches for tips on how to safely cut the fruit.

Rebecca Gordon. Peach Frangipane Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Modern Southern Socials Game Day Entertaining Tailgating Recipes Summer Entertaining Southern Hostess Southern Entertainingrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPeach Frangipane Tartlets 
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
1/3 cup sugar
1/3 cup butter, softened
1 egg
1/4 tsp almond extract 
1/3 cup almond meal
1 {8-oz} firm, ripe peach, pitted & diced {about 1 scant cup}
Powdered sugar

Beat the cream cheese & 1/4 cup butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Beat the sugar & 1/3 cup butter with an electric hand mixer on Medium speed until light & fluffy. Scrape down the bowl sides using a rubber spatula. Blend in the egg & the almond extract on Low speed until fluffy & smooth. Add the almond meal & mix on Low speed just until combined. Portion about 1 teaspoon of the almond mixture in the bottom of each tartlet shell. Divide the peaches evenly over the tops, pressing lightly into the almond mixture. Dollop approximately 1/4 teaspoon of the remaining almond mixture over the peaches. Bake 28 to 33 minutes or until the crust & the tops are golden brown the filling is set. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. Lightly dust the tartlets with powdered sugar just before arranging on a platter & serving. 

The Tune
“Fine & Mellow” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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