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July 21, 2006     Cape Gazette
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July 21, 2006

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114 - CAPE GAZETTE - Friday, July 21 - Monday, July 24, 2006 F.OOD & DRINK @ Just-picked peaches from Fischers' Farm are the basis for this dreamy Peaches & Cream Pie. Jack Clemons photo Pie is just peachy Once again this week. I spent my Saturday morning at the Historic Lewes Farmers Market. At the first stand, I col- lected half a dozen ears of corn-on-the-cob and held my breath as the woman in front of me debated whether to buy a second cantaloupe. Fortunately she took only one, leaving the last in the basket for me; my breakfast menu was intact. Next, I stood in line for peaches, chatting with my fellow foragers about the gathering crowds barely ten minutes past the opening bell. While I paid for the peaches, I succumbed to a pint of luscious blackberries - most of which became my pre-breakfast snack. Bridget, my shopping companion, came away with a bottle of lavender lotion and succumbed to the aromas of frying doughnuts (her pre- breakfast snack). We were on our way to the exit. when we passed the containers of prepared salads nestled in ice-packed coolers I bought a small container of bright green seaweed salad, something I have never tried to cre- ate at home. Rick, from Afishionado Seafood in Rehoboth Beach, told me he makes it from chopped seaweed, slivered mushrooms, a sprinkle of crushed red pep- per and a sesame oil dressing (loaded with sesame seeds). Tomorrow at the Farmers Market, he plans to also offer seafood salad, smoked tuna spread and smoked trout. One of the volunteers invited us to try a sample of Lori's chicken salad. After eating that one bite (and finishing the entire container for lunch) I was curious about the ingredients I thought I could taste. I called the owner of Lori's Caf6 in Rehoboth Beach, to ask what else (besides generous chunks of chicken breast) she included. Without giving away her recipe, she did reveal that the creaminess came from 0oo CAPE FLAVORS crumbled bleu cheese, the subtle nuttiness from sliced almonds and the refreshing crunch from diced apple. I already know what's for lunch next Saturday. Just-picked peaches from Fischers' Farm are the basis foi" all the recipes I've includ- ed this week. Atn Fischer shared her Fruit Crisp recipe, which can be made with any fruit that happens to be in season (perfect for those blackberries, if I had any left). This is simple to assemble, delicious warm or cold and can be embellished with chopped nuts, spices or flavor extracts. The Peaches & Cream Pie in the photo was inspired by a Pennsylvania Dutch recipe from my mother-in-law. Instead of orange Jell-O or vanilla pudding mix (major ingre- dientsin her versions) I've used sour cream to create a silky textured summer treat. In the interest of saving calories, I chose non- fat sour cream; and because the peaches were so sweet, I didn't need very much sugar. For a main course, I kept the last and creamy few peaches to add texture and flavor to a barbecued chicken wrap This works equally well with boneless pork chops, turkey cutlets or thin beef steaks. The veg- etable garnish easily handles substitutions (e.g., jalapeno peppers instead of green or red) and grilling the vegetables disguises bruises or softening - a great way m use up the leftovers. ANN'S FAVORITE FRUIT CRISP 2 to 3 C berries or chopped fruit 2 to 3 T cornstarch or flour 1/2 C butter or margarine, melted 1 C brown sugar 1 C flour 1 C quick-cooking oatmeal 1/2 t baking powder 1/2 t baking soda Preheat oven to 350 E Coat a 9 by 9- inch baking pan with non-stick cooking spray. Gently toss together the fruit and cornstarch in a medium bowl; set aside. Combine the dry ingredients in a mixing bowl, stir in the melted butter. Spread half the pastry mixture in the bottom of the bak- ing pan. Cover with the fruit, then the remaining pastry mixture. Bake until light- ly browned, about 30 to 35 minutes. Optional additions to pastry: 1/2 C chopped nuts; 1 t cinnamon or 1/2 t nutmeg; 1 t vanilla or almond extract. PEACHES & CREAM PIE 1 pie crust Filling: 4 C sliced peaches 1/3 to 1/2 C sugar 2 T flour I egg 1/4 t salt 1/2 t vanilla 1 C sour cream (low fat, if preferred, Continued on page 115 WN E Kim Crawford defines well-made Chard0nnav # One Well-reasoned motive to try New Zealand Chardonnay is: Kim Crawford provides a rare opportunity to accurately define the gradation of well-made Chardonnay. Proper shopping, and a bit of help from your friendly wine shop accom- phce, should allow you to locate a split case. of the following three, 2004 vintage, Kim Crawford Chardonnays priced under $180/case. The benefit to this purchase, for you and your friends, is this selection will provide four bottles of well-made Chardonnay, that employ three distinct methods of winemak- ing from the same vintage and winemaker. A well managed tasting should provide all of the sensory information necessary to allow a thorough understanding of most of the finer distinctions of Chardonnay wine. Two of these I am sure you will be able to locate easily. Patience, diligence and con- nections will provide the third. Kim Crawford Tietjen Brant Chardonnay Gisborne 2004 is a highly touted wine. Most well regarded writers rated it 90-92 points - I actually enjoyed this gem myself. No small feat!! The wine is a pale golden color with a very slight green cast arid shows good legs. It opens to a tight nose that rapidly develops in the glass to a love- ly ripe chardonnay fruit. The flavor is dis- tinctly of pineapple but there are hints of apricot and citrus as well as oak. These fla- vors carry through a long smooth clean fin- ish The wine will cellar well through at "1 leagt 2009. I recently served this with a roa t loin of pork that I had cooked slowly on my Weber-grill. The smoked flavors we:'e well complimented by the wine tm entirely different treat that was enj )yed with grilled, prawns was a 2004 Ki a Crawford Unoaked Chardonnay from the Marlborough region. Before I describe the wine, I wish to solicit your help for sot e of my wine marketing friends. We des pise the term "unoaked"! If anyone can pro vide me a better name please email me at and I wilt pass it on.  The key to this word is that it is very descriptive to wine jargon users. In my opinion it means next to nothing to most readers. Once you have conducted the rec- ommended tasting, you will understand exactly its meaning. The "unoaked" is usually portrayed as a light and refreshing wine, a zingy mouthful of citrus, apple and guava that echoes Continued on page 115