We hear from Marysville cook Irene Gesme.
“I cut this zucchini recipe from a paper about five years ago and have made it often.
“With zucchini now in full swing, this is a great dessert. Don’t use the young, small ones — use the big, older ones you missed the first time around. They have the most flavor.
“I have used both butter or margarine, sugar or Splenda, and all are good. Everyone thinks it’s apple, not zucchini”
Speaking of fruit, if you can still grab some fresh peaches, here’s a do-ahead or do-when-needed breakfast recipe that might be just the day-starter you need to kick off a busy fall weekend morning.
No peaches? Not to worry; this bed-and-breakfast specialty will let you switch to apple slices, if you need to or just plain want to.
Zucchini trick dessert
Filling:
Zucchini, washed, peeled, seeded and diced to measure 8 cups
2/3cup fresh lemon juice
1cup sugar
1tablespoon cinnamon
Crumb crust/topping:
4cups flour
2cups sugar
1/2teaspoon salt (optional)
3cubes (1-1/2) cups butter
Cinnamon for topping
Preheat oven to 375 degrees. For the filling, in a large, heavy saucepan over medium heat, combine the zucchini and lemon juice and cook 20 to 30 minutes, stirring frequently. Do not cover pan. Mixture will be soupy.
Meanwhile, make the crust/topping: In a large mixing bowl, stir together the flour, sugar and, if desired, salt, mixing well; cut in butter until mixture is very crumbly. Reserve 12 cup. Press half of the remaining crumb mixture into an ungreased 9-by-13-inch baking pan and bake 10 minutes
After zucchini has cooked, add the sugar and 1 tablespoon cinnamon and cook 1 minute or until sugar dissolves. Stir in the reserved 1/2 cup crumb mixture to thicken.
Pour zucchini mixture over the prebaked crust. Sprinkle with the remaining crumb mixture, then sprinkle with cinnamon to taste. Bake 35 minutes. Serve as you would apple pie.
Makes one 9-by-13-inch pan.
Strawberry Creek Inn B&B baked peach (or apple) french toast
6(1-inch thick) slices whole-grain bread
1package (8 ounces) cream cheese, softened
6medium (or 8 small) fresh peaches, peeled and sliced (see note)
1/2cup whole milk
1/2cup buttermilk
1/3cup maple syrup
3eggs
2tablespoons unsalted butter, melted
1tablespoon sugar
1teaspoon cinnamon
1teaspoon vanilla extract
1tablespoon coffee liqueur (optional)
1/2cup pecans, chopped
Maple syrup for serving
Preheat oven to 400 degrees. Lay bread slices in a buttered or nonstick-sprayed flat-bottom casserole or other baking dish. Prick slices 3 to 4 times with a paring knife. Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread.
In mixing bowl, combine the milk, buttermilk, syrup, eggs, butter, sugar, cinnamon, vanilla and, if desired, liqueur; mix well and pour over bread and peaches (liquid should come to at least the tops of the slices of bread). Sprinkle nuts over peaches.
Bake 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges. To serve, transfer slices to individual serving plates and serve with maple syrup.
Makes 6 servings.
Note: You may also let assembled dish sit refrigerated in liquid for several hours or overnight before baking. If refrigerated, increase baking time. If desired, cored and peeled apple slices may be substituted for the peach slices.
The next Forum will appear in Wednesday’s Food section.
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