Category Archives: Engagement

A Peachtastic Engagement

As I was driving down the country road on the way to the peach orchard at Phillips Farms, I thought “what a perfect day this is!”  The sun was shining, I had my guy to my side, an open road ahead, and peach picking soon to come. During the hour drive to the orchard, I thought about what I was going to create with all those delectable and juicy peaches I was about to pick. As soon as we got there, I jumped out of the car, anxiously thinking “what if everyone else has taken the best of the bunch?” I moseyed on over to get a basket for us, grabbed a map, and my boyfriend led the way. The peaches were in abundance! They all looked delicious, especially fresh off the tree, and I knew this would make for some great peach tart. As we walked through the orchards I noticed him nervously looking around.  He saw something in the distance, quickly said for me to follow him, and beneath the orchards I saw a beautiful picnic blanket set up with fresh flowers, godiva chocolates, and champagne.  
He got down on one knee and proposed to me.  Long story short…I said yes!
I came back from that peach picking trip with a basket of fresh delicious and juicy peaches and  a wonderful new fiancé!  I say that was my most successful peach picking adventure yet!

This peach tart is the most delicious peach tart you will ever make…and the easiest…seriously.
Use the best pie crust in the world and my peach mixture and you will be good to go!

Engagement Peach Tart
The Best Pie Crust in the World:

1 1/4 C. Flour
1/4 t. Salt
6 T. Earth Balance Shortening
3-5 TBS. Ice Water

Process flour, salt and shortening in a blender or with a pastry blender till crumbly. Sprinkle in ice water till ball is formed.  Press into the bottom and up the sides of the tart pan with removable “pop out” bottom.

6 peaches, peeled and sliced
¾ C. Sugar
¼ C. Corn Starch
1 TBS. Lemon Juice

Combine together and pour into pie crust.  Bake at 425 for 45 minutes until golden on top and peaches cooked through.

Dinner For Two

Mazal Tov! Yael and Josh got engaged last night and I made my first engagement dinner! I had the honor of catering their first meal as an engaged couple.  After Josh proposed, I came out with 4 delectable dishes focusing on some of Yael and Josh’s favorite foods.  I even included the recipe for my pomegranate and citrus glazed salmon at the end of the page!
Beet, Goat Cheese and Mixed Green Salad with a Balsamic Reduction

 Main Course
Pomegranate-Citrus Glazed Salmon, Roasted Vegetables (Fennel, Orange Pepper and Zucchini), and Creamy Brown Rice with Cherries

Warm Chocolate Lava Cake with Whipped Cream and Strawberries 

 Homemade Chocolate Hearts served with Fresh Mint Tea

 The newly engaged, very full and happy couple

Pomegranate-Citrus Glazed Salmon
Makes 2 Servings
2 Fillets of Salmon
1 Cup Pomegranate Juice
1 Orange, squeezed
1 tsp. Thyme, fresh
1 TBS. Apple Cider Vinegar
1/4 Cup Pomegranate Seeds
Heat a saute pan with about 2 Tbs. of oil to cover the bottom. Sprinkle salt and pepper on each side of the salmon fillets and lay in hot pan skin side down.  Sear for about 3 minutes and flip on the other side.  Sear the fish till it becomes flaky and has caramelized in color, about 5 minutes.  Remove the fish and reserve.  In the same pan, add the pomegranate and orange juice, thyme, and apple cider.  Reduce the liquid until it coats the bottom of a spoon and looks thick.  Keep a good eye on it so it doesn’t burn. Drizzle the glaze over the salmon and garnish with pomegranate seeds.
Helpful Hint:  When removing pomegranate seeds, cut into quarters and remove with hands in a bowl of cold water.   When all the seeds have been removed, strain out the water.  This is a no mess and no stain!