Peach Perfection

This is the season for peaches. They're more or less out there, from farmer's markets to the back yard harvests. Who doesn't love their juicy sweetness or tender flesh? Pair them with a puff pastry and it's sheer heaven. The fruits shine their best when put into a simple dessert.

Melissa Clark wrote about them in yesterday's New York Times Food section, along with an article about the fruit's shortage by Patrick Farrell.According to the last there was a "Saint Valentine's Day Massacre where a blast of sub zero air hit the tender buds on the trees.The flash freeze hit New Jersey, southern New York, some of New England along with parts of the Hudson Valley. There is hope ,though, The trees' empty spots practically guarantee bumper crops next Spring and summer for 2017.(although you can sub in nectarines, basically fuzz free peaches for any recipe that calls for them)Ms. Clark teams them up with a quick or rough puff pastry for a caramel peach skillet pie..It's not as time consuming as a regular pastry.It billows and browns in tender flakes.She also recommends using frozen butter which will create those flaky layers and make for an easy roll out. Any extra dough can be frozen in the freezer and then taken out later on for another fruity favorite - the galette.

The pie consists of about nine cups of peaches or nectarine. They need to be sliced and pitted, then tossed with granulated sugar. Let them sit while you make the caramel.This is a basic caramel, made with just sugar and water.It should be cooked over a medium heat until it's a dark amber color.Ms Clark recommends testing the color by dribbling some on a white plate.The peaches (or nectarines) and their juices are put into this and cooked until they soften for about five minutes.The tapioca along with vanilla bean paste and the exotic cardamon is added into the skillet.Only half the puff pastry is used and its' rolled out for the pie's top.It should be quarter of an inch thick.Tuck the edges into the skillet to seal in the juices and then sprinkle on cinnamon sugar for some glistening and sparkle..It's baked in a 350 degree Farenheit oven until the layers become fluffy and golden.Leave it to cool for twenty minutes before serving with ice cream or freshly whipped cream.

Peaches are a wonderful treat. Bake them in this tasty skillet pie for a tasty summer treat. Enjoy their goodness and sweetness,

A Good Irish Coffee

Saint Paddy''s Day is just around the corner and luckily for all the drinkers out there it falls on a Saturday this year. It's not just corned beef and cabbage but plenty of booze. There will be whiskey and beer flowing throughout the larger cities and smaller towns of both Ireland and America.However there is one classy and classic drink - Irish coffee that will be ending a few meals that night.

Patrick Farrell wrote about this treat in today's New York Times Dining section. Irish coffee itself is somehing of a throw back to the Madmen era where creamy after dinner drinks were all the rage. It's also not an Irish import but an Irish American creation that first started in San Francisco although there are tales of it being first made Limerick Ireland, Basically it's just Irish whiskey (any brand will do ) along with sugar , a dash of vanilla extract  and heavy cream. The first ingredients are all mixed the second is added as a finishing touch. The coffee is then sipped through the cream so it;s an interesting blend of flavors.

What makes a good Irish coffee? That's what Mr.Farrell, a fourth generation Irishman  himself, tries to find out. After listening to his dad's stories about being served all sorts of variations(including one that was more of a sundae with Reddi Whip ,a cherry  and sprinkles and another that had any other liquor added.) he creates the best version. His choice of whiskey comes from his father, - Jamisons, although he prefers Bushmills Powers which lends more oomph. As for coffee a full bodied bean works the best to compete with the alcohol.Cream has to be a whipped heavy cream - none of this aerosol stuff. The coffee should also be served in a tall narrow ceramic cup - not glass where fingers could get burned.Leave any decorations such as green sprinkles or sugar off it. Slowly sip the coffee through the cream and enjoy the heady combo of flavors

Nothing beats a good hot Irish coffee after some corned beef and cabbage. It's a nice civilized way of honoring the day, Make a few cups and enjoy this treat to end the festivities.