It was one of those McCormick "Recipe Inspirations" packets, where all the spices/ seasonings (minus the salt and pepper) come together along with a recipe card and instructions. We've tried a couple of these different "inspirations", and so far have been rather pleased with them. The nice thing is you get a recipe card out of it, so if you like the meal you can make it again without having to buy the spice pack. Kiddo wasn't much of a fan, but then again if his food is mixed together he gets rather suspicious that you are trying to trick something "healthy" into him. The whole dinner fed four adults and a partial plate for the wee one with a little bit left over.
For dessert, I made a Rustic Peach Tart. I made it with peaches I bought at our local farmer's market, and I'll tell you what... nothing beats farmer's market produce (that is unless it is your own home-grown produce)! The peaches were so tender and ripe and incredibly juicy. This is your recipe for the evening...
Rustic Peach Tart
Ingredients...2 or 3 skinned peaches, sliced (*for directions on this, see below)
1 Refrigerated pie crust
a couple tablespoons of large grain sugar
2 tablespoons cold butter
Directions...Place pie crust on parchment paper or lightly sprayed (with non-stick cooking spray) foil
Top pie crust with sliced fruit leaving 2 inches around edge.
Cube butter and top fruit
Sprinkle a few teaspoons large grain sugar over fruit (if your fruit is really sweet, you won't need a lot of sugar)
Fold the edges of the pie crust over the edge of fruit, overlapping as you move around the tart. It should be very rustic looking (hence the name)
Lightly brush crust with water using a pastry brush.
Sprinkle crust with more sugar.
Bake at 350* for 40-45 minutes (check on your tart toward the end of the backing time to make sure your crust isn't burning).
Let stand for 10 minutes before cutting (lets the juices set up a bit)
Serve with some vanilla ice cream- yum!
How to skin a peach
(also works well for skinning nectarines, plums and tomatoes)Set a large pot of water to boil over high heat.
Wash and score the skin of the bottom of the fruit with an "X" shape. Be sure to use a sharp knife so you don't cut your fruit too deep- the deeper the cut, the more juice will escape into the boiling water.
When water reaches a rolling boil, drop some scored fruit into the water (don't crowd the pot, you want the water to keep boiling)
Leave for 20 seconds (less time for riper fruit, more time for unripe fruit) then pull out with a slotted spoon and place directly into a bowl of ice water (yes, a bowl of water with actual ice in it) leave for a few minutes. This ice bath stops the fruit from cooking and cools it enough so you can handle it.
The skins should slip right off, leaving the flesh intact.