This week we’re full of finds.
Deborah responded full-tilt boogie to the request for gifts layered in a jar. Not only did she pore through her stash of ideas from other publications, she resurrected recipes from 3-year-old issues of The Denver Post, based on an article by Beverly Bundy of the Fort Worth Star-Telegram.
They are recipes she has prepared in her own kitchen, and she stands by them.
If you don’t have time to layer and tie soup mixes, remember the Women’s Bean Project, which helps women develop work skills and earn while learning, 3201 Curtis St., 303-292-1919, or go to womensbeanproject .com. They make great stocking stuffers.
Ralph hit pay dirt in his search for Western Slope Italian with a response from Jim in Grand Junction, who says Il Bistro Italiano at Fourth and Main streets features friendly staff in a small, intimate atmosphere. He adds that there is a good range of menu items and that the restaurant makes its own pasta, bread and desserts.
There were several responses to Patricia’s grilled-peaches request. Gloria in Erie sent her recipe, Chris recommended one from raleys.com and Jane offers a Colorado Proud product on her website, sweetandsaucy .net. She and her daughter make a Chardonnay Peach Caramel Sauce that would work on grilled peaches. Gloria insists she’s nailed it, so we’re going with her recipe.
Until we meet again, bon appetit.
Grilled Peaches with Mascarpone and Peach Caramel Sauce
Gloria thinks this is what Patricia wanted. Serves 8.
Ingredients
Directions
Place sugar and water in a large saucepan and cook over high heat and bring to a boil. Stop stirring after the mixture comes to a boil and allow to cook rapidly until sugar caramelizes and turns an amber color. Remove pan from heat and stir in butter. Stir in cream slowly, because the caramel will bubble furiously. Replace pan over heat and cook until caramel melts again and is smooth.
Add peach puree and cook caramel until it is thick and coats the back of a spoon. Remove from heat and allow to cool before serving.
Whip sugar and whipping cream until soft. Add mascarpone cheese and blend until smooth.
Heat a grill and place peaches, cut side down, on greased rack. Cook until golden brown. Gently turn peaches and cook, skin side down, 3-4 minutes. Place one peach half, skin side down, on a small dessert plate. Serve with a dollop of cream in the center and drizzled with caramel sauce.
Holiday Hazelnut Cookies in a Jar
Ingredients are listed in the order in which they are layered into the jar. Yields 30 cookies.
Ingredients
Directions
In a 1-quart wide-mouth jar, gently layer and pack ingredients in the order listed. If there is any space left over after adding the last ingredients, add baking chips or more nuts to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover the lid. Secure with a rubber band and tie with raffia or ribbon.
Make a gift card to attach with the following: “Preheat oven to 375. Empty contents of jar into a medium bowl. Add 1 melted stick unsalted butter, 1 large egg (at room temperature) and 1 teaspoon vanilla; mix well. Shape into 1-inch balls. Place on baking sheets coated with cooking spray. Bake 10-12 minutes or until cookies are light golden brown.”
Staff writer Ellen Sweets can be reached at 303-820-1284 or esweets@denverpost.com.
