Recipes for September 22, 2007:

PEACH & BLUEBERRY CRISP
A recipe from Kathy Egan of Collingswood, a winner of our 2007 Cooking Jersey Fresh Recipe contest (miscellaneous category).

FILLING
Combine in large bowl & let stand for 15-30 minutes:
15 Jersey Fresh peaches - skins & pits removed & cut into eighths
2 pints Jersey Fresh blueberries
1/3 cup sugar
4 TBL. instant tapioca
Juice of 1 lemon

TOPPING
Mix together in bowl:
1 cup brown sugar
1 cup granulated sugar
1 1/2 cups all-purpose flour
2 cups old-fashioned oats
1 cup chopped toasted pecans
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
Add: 2 sticks of melted butter to topping mixture, blending until it resembles coarse meal.

ASSEMBLY
Spread fruit mixture in the bottom of a heavy, buttered 13 x 9 (3-5 quart) baking dish, mounding slightly in the center. Press down gently to fill in any large gaps.

Sprinkle topping mixture evenly over the fruit, packing it lightly. Bake in a preheated 3500 oven for 45 - 50 minutes, or until the top is golden.

Serve warm.

Optional (not really an option in my house): Serve warm with vanilla ice cream or fresh whipped cream.

Wine pairing suggestions for Peach Blueberry Crisp
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.

Dear wine-drinking Market Enthusiast,

I personally love the idea of drinking something with bubbles with the Peach Blueberry Crisp, however, the Moscatel sherry will also show well with the dish. If you have any questions feel free and e-mail us anytime.

Prosecco di Valdobbiadene Bele Casel NV $15
Prosecco is the sparkling wine of Venice. From a vinifera variety of the same name, its history is deeply connected to the agriculture of the southern Dolomites. As in other cool wine growing regions, its discovery was accidental. After a particularly cool autumn, the must (intended for a still wine) would stop fermenting, only to recommence in the spring capturing some carbon dioxide and retaining some sugar. Danilo Ferraro's Bele Casel is from fruit grown in Santo Stefano and Saccol, where the best vineyards for Prosecco are located. These densely planted hillside vineyards are farmed to the lowest yields in the region. Complete de-stemming and soft pressing then result in fresh, aromatic, and delicate sparkling wine. The quintessential accompaniment to antipasti.

Moscato d’Asti Giuseppe Domenico Vajra 2006 $19
There are no poor relatives in Aldo and Milena Vajra’s wine family. From his celebrated Barolos to the less pretentious Dolcettos, his wines are all meaningful and exceptionally well crafted. This Moscato Bianco is no exception. After soft pressing, the first run must is held in autoclavi (pressure tanks), then filtered as many as eight times to stop fermentation. The pale, straw-colored wine is delightfully fresh and clean--and with a surprisingly long-lasting, frothy mousse.

Jerez de la Frontera La Cosecha Moscatel Sacristia de Bodega Ferris NV $15
“La Cosecha” Sherries are a collection of Sacristia wines from individual Bodegas (wineries). Sacristia are rarely bottled unblended as they form the heart of “master blends” and represent a bodega’s best effort. The Muscat grape, called Moscatel in Spain, is one of the oldest known grape varieties. Typically Moscatel sherry is dark in color and very sweet, being made from nearly dried grapes. This Moscatel is produced from perfectly ripe but unbaked grapes to preserve the Muscat’s natural aromatics. The wine is a light straw yellow and has clean, sweet flavors of ripe peach, soft flowers, and apples. Enjoy it with a chill as a refreshing drink by itself or to complement a wide array of lighter deserts (especially fruit tart).

Cheers,
Stephen Freehill