WE HAVE PEACHES! FRUIT OF THE MONTH

PEACH: August's Fruit of the Month!



Probably one of this year's most challenging fruits to reproduce in glass, I think; but everyone did a great job on their plates! (Photo above, top row left to right: Dorothy, Patty, Sara; bottom row left to right: Cat, Kathy.)



Dorothy (above) was the recipe contest winner with her TEN SEASONS dessert - which included BACON as an ingredient! Definitely a unique recipe, as Dorothy made it up just for this contest! Yummy, too, with the whipped cream on top and blackberry/mint garnish. Here is her recipe - photos of the dishes are at the bottom of the post. (I was only able to get photos of the steps that Dorothy completed in my kitchen.)

TEN SEASONS (Makes 6 pastries)

Ingredients

• Puff Pastry Shells
• below)
• Fresh peaches, peeled and sliced (Dorothy recommends Colorado peaches)
• Bacon, cooked crisp, then crumbled
• Cinnamon-Sugar (Dorothy also added cardamom)
• Whipping Cream
• Mint Sprigs & Berries for garnish

Set oven temperature according to puff pastry package directions. Remove a portion of the center from each pastry shell, being sure to not open the hole all the way through the shell at the bottom. Bake the shells for about 15 minutes.

Pour some cheese filling into each partially baked shell; bake another 10-15 minutes. The filling needs to be cooked, but don't let the shells become too dark! Allow shells to cool before proceeding.



Arrange sliced peaches (as artistically as possible) on top of each cooled pastry shell.

Top with bacon bits,



and sprinkle generously with cinnamon-sugar-spice mix.



Place pastries under broiler



until the sugar forms a crust - but do not burn! (We set the timer for 2 minutes, but it took less than 2 minutes for the crust to form, so watch it carefully!)


Whip the cream until stiff. Using a pastry bag, pipe the whipped cream attractively on top of the sugar crust.



Garnish each with a mint sprig and a berry (Dorothy used blackberries).



Cheese Filling

• 2 oz. cream cheese, softened
  
• 1/4 C. sugar
• 1 egg
• 3/8 C. whipping cream or half & half

1. Cream together the cream cheese and sugar.
2. Add egg and cream; beat together until smooth.

Here are the before and after photos of the dishes... You can click on the image to make it larger.

SEPTEMBER CALENDAR

Here is the calendar for September! Click on it to make it larger...


FUSING BASICS:

This month will be the very last Fusing Basics workshop offered this year! If you want to take the workshop, but the schedule doesn't work for you, you will need to find at least three other people to take the workshop with you and schedule a time and date that will work for your private group.

The fee for this workshop is $50 per person, with a minimum of four people required for the workshop to be held. The fee includes all costs for students to make a night light, sun catcher, pendant/cabochon, and 6" square or round plate or bowl. If you wanted to make these pieces individually, the cost would be substantially higher for all of them. Be sure to take advantage of this great offer!

FRUIT OF THE MONTH: APPLES & PEARS

Fee for Fruit of the Month (FOM): $30 for past FOM fusers; $40 for first-time FOM fusers. The fee includes all costs for one 6" round plate or bowl. Each additional piece is $15 on the night of the workshop.

OPEN STUDIO: The name "open studio" is a little misleading because if no one calls to let me know they're coming, the studio is not really open! You must call at least one day in advance to let me know you will be coming to use the studio for your projects. Anyone who wishes to work in the studio must have already taken the Fusing Basics workshop. There is a $10 fee each night to use the studio equipment and includes the cost of kiln firing.

AUGUST CALENDAR

Late, but posted! Here's August's Calendar! Click on it to make it larger...