Cast-Iron Peach Crostata
1-1/2 cups all-purpose flour
2 tablespoons plus 3/4 cup
dark brown sugar, divided
1 1/4 teaspoons salt, divided
1/2 cup cold unsalted butter, cubed
2 tablespoons shortening
3 to 5 tablespoons ice water
8 cups sliced and peeled peaches
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg, beaten
2 tablespoons sliced almonds
1 tablespoon coarse sugar
1/3 cup water
Fresh raspberries, optional
Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk, wrap in plastic wrap. Refrigerate 1 hour or over night.
Preheat oven to 400º. Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes.
On a lightly floured surface, roll dough into a 13 inch circle; transfer to a 10 inch cast-iron skillet, letting excess hang over edge. Transfer peaches into pastry, reserving liquid. Fold pastry edge over filling, pleating as you go, leaving center uncovered. Brush pastry with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling bubbly, 45-55 minutes.
In a saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie, top with fresh raspberries. 10 servings
Sweet and Sassy Ribs
2 pounds country-style pork loin ribs
1/2 cup apple butter
1/2 cup honey barbecue sauce
1/ cup chopped onion
Place ribs in large saucepan or Dutch oven. Add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until pork is tender. Drain thoroughly.
Combine apple butter, barbecue sauce and onion; mix well. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 15 to 20 minutes.
Heat grill. When ready to grill, brush ribs with apple butter mixture. Place ribs on grill over medium heat; cover grill. Cook 10 to 20 minutes or until pork is browned, turning and brushing occasionally with apple butter mixture. Bring any remaining apple butter mixture to a boil. Serve mixture with ribs. 4 servings.
Minestrone Salad
5 cups uncooked bow tie pasta (farfalle)
1 can red kidney beans, drained, rinsed
1 package (3.5 oz.) sliced pepperoni
4 plum tomatoes, coarsely chopped
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup shredded fresh Parmesan cheese
Freshly ground black pepper, if desired
1 bottle (8 oz.) Italian salad dressing (3/4 cup)
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.
In large bowl, combine cooked pasta and all remaining ingredients; mix well Serve immediately, or cover and refrigerate until serving time. 12 servings.
