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Blog

Fresh Peach Sauce

Patricia Reitz

Fresh Peach Sauce - ButterYum

Fresh Peach Sauce - ButterYum

Peach season has finally arrived in Virginia and we've been enjoying them in so many ways. Today I made a quick peach sauce to serve with my Vanilla Dutch Baby (click here for step-by-step photos and recipe).  Mmmm, it was so good.  The sauce cooks in less than 2 minutes - everybody has 2 minutes, right?  Great on ice cream or pancakes too.

what to do with fresh peaches, make peach topping - ButterYum

Start by slicing or dicing one ripe peach with a really sharp paring knife.  The peaches I had in my kitchen today were white peaches so I left skin on for color, but you can certainly peel your peach if you want to.  Place the peach in a good quality, heavy-bottom pan.

recipe for peach sauce, ice cream, pancakes, peach syrup, recipe and photos.

Add sugar, cornstarch, water, cinnamon, and salt (amounts listed in the recipe below).

how to make a sauce using fresh peaches - ButterYum

Stirring constantly, heat the mixture until it boils; boil for one full minute.  Remove from heat and stir in 1/8 teaspoon pure almond extract (use the good stuff).  You can leave the almond extract out if you don't care for it, but I love it and think the two flavors go very well together.

how to make fresh peach sauce - ButterYum

That's it - it's ready to eat.  Wish you could taste it, but you're not here so I guess you'll have to make some for yourself.  Enjoy!

Items used to make this recipe:


Fresh Peach Sauce

makes 2-4 servings

Printable Recipe

Ingredients

  • 1 medium ripe peach (5-6ounce weight)
  • 6 tablespoons water
  • 1 -2 tablespoons granulated sugar (depends on how sweet the peaches are)
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pure almond extract 

Directions

  1. Cut peach into slices or dice it into small pieces (I cut mine into 16 wedges); place in heavy-bottom saucepan.
  2. Add water, sugar, cornstarch, salt, and cinnamon.
  3. Stirring constantly, bring mixture to a boil and continue to boil for 1 full minute before removing from heat.
  4. Stir in pure almond extract.  Serve.

Easy Pasta Carbonara

Patricia Reitz

Easy Pasta Carbonara - ButterYum

Easy Pasta Carbonara - ButterYum

Pasta Carbonara is one of the most popular pasta dishes at Italian restaurants, and the thought of making it at home can be intimidating, but today I'm going to show you a very simple version that just about anyone can make.  Let me show you how easy it is to make.  

In a large skillet over medium-high heat, saute diced pancetta until brown.

how to make pasta carbonara - ButterYum

While the pancetta is browning, weigh out the cheese and add eggs and pepper.

how to make carbonara, recipe and how-to photos - ButterYum

Combine the cheese, eggs, and pepper - set aside until needed.

Back to the skillet.  When the pancetta is brown, add 1/2 cup chicken stock (try my recipe for delicious homemade stock).  

Scrape up any brown bits from the bottom of the pan.  Heat until the chicken stock boils.

Add the precooked pasta and toss it around to heat it through.

GRADUALLY, add the cheese/egg mixture while stirring the pasta VIGOROUSLY. If you add the mixture to the hot pasta too fast, the eggs could curdle instead of  turning into a creamy sauce. 

Easy Pasta Carbonara recipe with how-t0 photos - ButterYum

I like to finish it with a sprinkling of parsley, crushed red pepper flakes, and a little extra cracked black pepper just before serving.  Enjoy!  

Items used to make this recipe:


Easy Pasta Carbonara

makes 4-6 servings

Printable Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, diced into small cubes
  • 1/2 cup chicken stock
  • 3 large eggs, room temperature
  • 1/2 teaspoon ground black pepper
  • 3 1/2 ounces (100 grams) grated pecorino romano cheese
  •  1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water
  • optional:  crushed red pepper, chopped parsley

Directions

  1. In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.
  2. In a mixing bowl, combine the eggs, black pepper, and grated cheese.
  3. Add the pasta to the skillet and stir for 2 minutes to reheat.
  4. Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.
  5. Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.

Freezing Cherries

Patricia Reitz

Freezing Fresh Cherries - ButterYum

Freezing Fresh Cherries - ButterYum

Fresh cherries are in season and I thought I'd show you how easy it is to freeze them for future use.  This technique works for sweet or tart cherries.  

how to freeze fresh cherries - ButterYum

Start with clean cherries.  Remove all stems and pits.  I like to use this nifty cherry pitter - it's kind of fun.... and as you can see, a little messy too.  Totally worth it though.

Place the pitted cherries in a single layer on a sheet pan and pop them in the freezer for a few hours or overnight.  I've lined my pan with plastic wrap to keep the cherries from sticking and for easy cleanup.  Parchment paper would work too. 

If you have a side-by-side freezer, a quarter sheet pan should fit.

how to pit and freeze sweet or tart cherries - ButterYum

Here's how my cherries looked after they were frozen overnight.

prepping fresh cherries for storage in the freezer - ButterYum

Transfer the frozen cherries in a freezer-grade storage bag and place in freezer.  That's all there is to it.


Items used: