Blueberry Peach Sorbet

Okanogan peaches (and WA cantaloupe too!)

August is always exciting at the Co-op because that means that we start getting farmer direct peaches from the Okanogan Farmer’s Co-op.  Last week I used their donut (or Saturn) peaches in the Agua Fresca recipe, and this week I wanted to make a healthy treat with the more recognizable peaches that they supply us with.

It is the tail end of blueberry season at the Co-op, but you can probably still find them at the Farmer’s Market and at farm stands in the county for a bit longer.  We got what we think might be one of the last deliveries of organic blueberries from Hopewell Farm in Everson this weekend.  They have been so delicious this year and the sun was shining brightly, so another batch of sorbet was in order since the strawberry version was so popular!

Sorbet is ridiculously easy to make.  I couldn’t find a recipe that I liked, however, so I decided to just wing it.  I started by cooking the blueberries on the stove with a little water to soften them so they would be easy to juice in a strainer.  While those bubbled away, I prepared my peaches (3 really ripe ones and 2 firm ones) by peeling them and chopping them up haphazardly (the ripe ones were so juicy I could barely hold on to them!).  When the blueberries were soft, I strained them through a fine mesh strainer into a (stain-proof) bowl.  I mixed in a couple of tablespoons of organic agave syrup and popped the bowl in the freezer to cool while I puréed the peaches in the food processor.  You could also use a blender for this – just make sure it has a sharp blade.

Once the blueberries had cooled enough, I started by adding half of the sauce to the peaches.  After tasting it I added another 1/4 of the sauce and was very happy with the results – you tasted blueberry when it hit your tongue and then the peach flavor took over.  It was a good balance of sweet and tart, so into the freezer it went.  I had the benefit of using our -10° freezer here at the store so it only took a couple of hours (stirring every so often) to harden to a sorbet consistency – in your home freezer it will probably take more like 3-4 hours.

Stay cool!

Blueberry Peach Sorbet

makes about 4 cups

INGREDIENTS

  • 1 pint blueberries
  • 1/2 c water
  • 2-4T agave syrup
  • 5 large peaches (can do a mix of ripe and firm)

INSTRUCTIONS

  1. Rinse blueberries.  Add them to a saucepan with the water.  Cook over medium heat until blueberries are soft, about 7 minutes.  Remove from heat.
  2. While blueberries are cooking, prepare your peaches by peeling and cutting them into chunks into a medium bowl.
  3. Once blueberries have cooled slightly, strain through a fine mesh strainer into a stain-proof bowl, pushing down on blueberries with the back of a large spoon to get all the juice out.
  4. Taste the purée/sauce to see how sweet it is.  Add agave syrup 1 T at a time until it reaches the sweetness you desire.  Put your bowl of blueberry purée into the freezer.
  5. In a blender or food processor, purée peaches until they are smooth.
  6. Once your blueberry purée has cooled off, remove it from the freezer and pour half of it in with the peach purée and process until combined.  Taste the purée and add more until it reaches a good balance of peach to blueberry flavor (I used about 2/3 of the blueberry purée).  Reserve leftover blueberry purée for topping sorbet or to use as an ice cream topping.
  7. Spread purée evenly in a 9×13 glass baking dish.  Place in the freezer until frozen, stirring every half hour or so (it will take about 3-4 hours to freeze).  Be sure to scrape the sides well.  Stirring it will actually help it freeze faster, but you can also leave it overnight and then stir it well in the morning if that is your preference.
  8. Top with remaining blueberry sauce (if you have some left over) and serve!

You can also pour the mixture into popsicle molds.

For an adult treat, top with a shot of fruit flavored liqueur or tequila.

You can use an alternate sweetener, like honey or granulated sugar—add it in the same fashion as the agave—1 T at a time until it is as sweet as you would like it.

Blueberry Peach Sorbet PDF

Any Butter (but butter) Cookies

This week I “discovered” a new (to me) cookie recipe. I’ve come to find out the basic recipe has been around forever under many different names (Flourless Peanut Butter Cookies, Easy PB Cookies, the Best PB Cookies – you get the idea). They all have gotten really rave reviews, and I love easy recipes that need ingredients that you already have in your kitchen. This cookie has no flour or butter, and you would never miss either ingredient. They are crispy on the outside and chewy in the center – the best combination for a cookie!

I decided to go a little outside the box when I baked up a couple batches for my recipe demo. I made the classic peanut butter version, but peanut allergies are very common, and I had heard that these cookies worked great with almond butter as well. Well, that’s too easy, so I decided to make some with sunflower seed butter. Sunflower seed butter is tasty, and something that a lot of people haven’t tried before. The one we carry at the Co-op (Sunbutter Sunflower Seed Spread) is produced in a nut-free facility, so it is safe to consume if you are allergic to any or all nuts.It is made with 100% roasted sunflower seeds, so it is also certified gluten-free. We carry a few versions of it, but I used the organic variety.

Sunbutter Cookies © Sassy Sampler 2011

Both batches of cookies were a great success and got high marks from my tasters. Personally, I have never tasted a more peanut buttery cookie, and the sunflower cookies were a big hit (I also toasted some sunflower seeds and added them to the batter). One other thing I did that might not be the norm – when I made the classic criss-cross pattern in the top of the cookies, I dipped my fork in sea salt for the “criss” and in sugar for the “cross”. Both cookies tasted great with the savory salt and the sweet sugar on top, but the sunflower version benefited the most.

You can use any nut or seed butter when you make these cookies (hence my new name for the cookie!).Pumpkin butter ones would be great during the holidays, and I’m definitely adding chocolate chips the next time I make them!

photo nut butter cookies

Any Butter (but butter) Cookies © 2011 Sassy Sampler

Any Butter (but butter) Cookies

INGREDIENTS

  • 1 c nut or seed butter (peanut, almond, sunflower, etc.)
  • 3/4 c sugar
  • ~1/4 t sea salt (only if your nut/seed butter is unsalted)
  • 1 large egg, beaten
  • 1 t baking soda

Optional Extras (use about 1/3 c for dry additions)

  • Toasted sunflower seeds (if using sunflower butter)
  • Chocolate chips
  • Toasted pumpkin seeds (if using pumpkin butter)
  • 1 t vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350° and either lightly grease 2 cookie sheets or line them with parchment paper.
  2. Beat together the nut/seed butter and sugar in a large bowl with an electric mixer (or in a stand mixer) until smooth, about 5 minutes.
  3. Add beaten egg and baking soda to any butter mixture and beat until well combined, about 3 minutes.  Add in any “extras”.  The dough will be crumbly and loose.
  4. Form 1 t of dough into a ball and place on cookie sheet, 1” apart.
  5. Flatten cookies with the tines of a slightly wet fork in a criss-cross pattern; dip fork in salt for “criss” and sugar for the “cross”.
  6. Bake until lightly golden/browned, about 8-10 minutes.
  7. Cool cookies on baking sheet for about 2 minutes and then transfer with a spatula to a wire rack to cool.

Cookies may be kept in an airtight container at room temperature for 5 days.

You can decrease the sugar to 1/2 c or put in up to 1 c of sugar, depending on how sweet your nut or seed butter is and how sweet you want the cookies.

The egg is the “glue” in this cookie—you can use an alternate sugar (honey, agave, brown rice syrup, etc.), but you’ll have to adjust the amount of sweetener you add (depending on it’s sweetness).  Try about 1/3 c for a liquid sweetener.  Granulated coconut sugar isn’t recommended as the cookies aren’t in the oven long enough for it to bond with the nut/seed butter.

Slightly increase cooking time if you make larger cookies.

Any Butter (but butter) Cookies PDF

You can find a chocolate/cashew adaptation of this recipe at My Field Days – Yum!