Fresh Peach Pie

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.
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Grape Sorbet by Chef Tom

With the grape harvest rapidly approaching, it makes sense to find a use for these delicious grapes, commonly referred as "Foxy", due to their musky flavor, particularly in fermented products. If you're planning on making grape preserves, it's best to start this recipe at the very beginning of the day, and update it as you go along. When all the mason jars have been pulled from their water bath, you'll have this delicious frozen treat waiting for you after a long day's work.

Ingredients:
2 quarts concord grapes, stemmed
½ cup sugar
Juice from two limes


After washing & de-stemming all grapes,
separate into 2 or 3 batches, add each
batch to blender. Blend at high speed until
broken down, pour mixture thru strainer,
removing all grape solids. Repeat for all
batches. Add sugar & lime to grape juice,
mixing well until sugar is dissolved. Place
in refrigerator for at least 2 hours. Add
mixture to a 2 quart ice cream maker, mix
according to the manufacturers instructions.
Once set, remove from ice cream maker,
transfer to a freezer safe vessel. Cover &
freeze for at least 2 more hours.

Notes:
Although this recipe is designed for a 2 Qt ice cream maker, it only makes about 3/4 of a quart of sorbet, -a larger cooling surface is required to quickly freeze the juice, and reduce the formation of ice crystals, resulting in a silky smooth mouth feel. If you have a larger ice cream maker, feel free to increase the recipe accordingly, remembering that your final product should be no more than 1/2 the capacity of the ice cream maker

Triple Berry Salad with Pomegranate Balsamic Vinaigrette

• 1 pint fresh raspberries
• 1/2 pint fresh blackberries
• 2 cups thinly sliced strawberries
• 1/4 cup Pomegranate Balsamic Vinegar
• 2 tbsp brown sugar
Mix together berries with sugar and vinegar and allow to macerate for about 45 minutes. Serve with a garnish of fresh mint.

Cordon Bleu Burger

• 2 pounds ground chicken
• 1/4 pound shaved honey ham
• 4-6 slices Jarlsberg cheese
• Olive oil
• Sea salt
• Freshly cracked pepper
• Thinly sliced tomatoes
• Leaf lettuce
• Hollandaise sauce (recipe follows)
• Ciabatta Bread, toasted and cut into 4-6 sections, sliced in half

Lightly toast ciabatta bread on grill or in oven until light brown. Set aside. Divide meat into even portions, take a portion and make into two disks. Place a small mound of shaved ham onto the disk and top with slice of cheese. Place remaining disk on top and press edges to seal.

Brush with olive oil and season with salt and pepper. Cook on grill until for 5-7 minutes on each side.

Place meat on roll, top with desired amount of hollandaise sauce. Finish with lettuce and tomatoes.

Hollandaise Sauce, Blender Method
• 3 egg yolks
• 1-2 tbsp fresh lemon juice
• 1/2 cup butter cut into pieces
• 1/4 tsp salt
• Pinch pepper

In a blender, combine egg yolks, salt, pepper, and 1 tablespoon lemon juice. In a small saucepan melt butter over medium high, heat until foaming. Blend the egg yolk mixture at top speed for 2 seconds. Next, with the blender running, remove cover and drizzle the hot butter in a thin stream of droplets. By the time two thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Season to taste with additional lemon juice and seasoning. If not using the sauce immediately, set blender carafe in tepid, but not warm water.

Italian Shredded Beef Sandwiches

• 2 pound chuck roast
• 1 envelope dry Italian salad dressing mix
• 1 Tablespoon minced garlic
• 8-10 slices provolone cheese
• 8-10 Hamburger buns

Place roast in 3 1/2 - 4 1/2 quart slow cooker. Sprinkle the Italian salad dressing mix and garlic over the top of the roast. Cover and cook on low heat 10-12 hours. Remove fat from meat and shred with a fork. Open hamburger buns and place meat on one side, topped with a slice of provolone cheese. Turn oven on to the broil setting. Put buns on a cookie sheet and toast until golden brown (watch carefully as this step usually takes just a minute.) Serve with a favorite salad.

• Chocolate Peanut Butter Cookies

1 cup (2 sticks) butter
1 cup peanut butter
2 cups powdered sugar
1 ¾ cups crushed graham crackers
2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

White Chocolate Buttercream

1 c butter
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate

On a medium high speed, cream butter until fluffy & lighter in color, about 5 minutes. Lower the mixing speed add powdered sugar, vanilla & milk. Mix until creamy. Drizzle white chocolate into frosting mix until well combined.