HomeDirectionsRecipesOf The Field


Cherry Delight

24 single graham crackers, crushed into crumbs
4 tbsp. melted butter
2 (8 oz.) packages cream cheese
2 eggs
1 cup sugar
1 tsp. vanilla
1 qt. jar Of the Field cherry pie filling

Work butter into cracker crumbs; press into a 9 x 12 inch baking pan.  Mix cream cheese, eggs, sugar, and vanilla; beat until creamy.  Pour into prepared crust and bake at 350 degrees for 15 minutes.  Let cool and top with pie filling.  Chill 24 hours

*Can also substitute blueberry pie filling for the cherry




Sparkling Peach Dessert

4 ripe peaches
4 scoops raspberry sorbet, about 1 cup total
8 tbsp. sparkling white wine or champagne, well chilled
4 tbsp. chopped toasted almonds

Rinse the peaches and pat dry.  Halve each fruit and using a small sharp knife, dice the flesh and divide between 4 wine glasses or dessert dishes. (If time, have glasses or dishes chilled).  Place a scoop of sorbet on top of the peaches in each glass.  Add 2 tbsp. sparkling wine to each glass and sprinkle with the toasted almonds.



Peach Napoleons

Cooking spray
12 wonton wrappers
2 tbsp. sugar
1 cup fresh prepared sweetened whipped cream
2 fresh peaches, cleaned and thinly sliced
1 tbsp. powdered sugar

Preheat oven to 400 degrees.  Coat a large cooking sheet with cooking spray.  Lay the wonton wrappers on the prepared sheet in a single layer.  Lightly spray the tops with cooking spray.  Sprinkle sugar evenly over the wrappers.  Cook in the preheated oven for 5 minutes, or until golden brown.  Remove from oven.  To arrange, place four of the wonton wrappers on a serving plate or on individual dessert dishes.  Top each wonton with 2 tbsp of the whipped cream, followed by 1/4 of a peach.  Top with a second wonton wrapper.  Repeat layer with 2 tbsp. whipped cream and 1/4 of a peach (For a total of half a peach for each dessert).  Top with the remaining wonton wrappers.



Corn and Tomato Scramble

2 tbsp. extra virgin olive oil
1 tsp. cider vinegar
1 1/4 lb. tomatoes, cut into bite size pieces
1 bunch scallions, finely chopped, keep white & green parts separate
2 tbsp unsalted butter
4 cups corn kernels (about 8 ears)

Whisk together oil, vinegar, 3/4 tsp. salt and 1/4 tsp. pepper.  Toss tomatoes with dressing.  While tomatoes marinate, cook white parts of scallions in butter with 3/4 tsp salt, and 1/2 tsp. pepper in a 12 inch heavy skillet over medium high heat, stirring occasionally, until golden, about 4 minutes.  Add corn and saute until just tender, about 5 minutes.  Transfer to a bowl and cool.  Stir together corn, tomatoes, and scallion greens.



Mexican Grilled Corn (Elote)

4 ears shucked corn
3 tbsp. fat free mayonnaise or 3 tbsp. melted butter
2 tsp. fresh lime juice
2 tbsp. Cotija cheese (or Parmesean)
1/2 tsp. chili powder
1/4 tsp red pepper
1/4 tsp. cumin
1/8 tsp. salt
cilantro, chopped finely to garnish (optional)

Combine the mayonnaise (or melted butter) with the lime juice in a bowl and set aside.  In another bowl, combine the cheese, chili powder, red pepper, cumin, and salt.  Place the shucked corn on a grill rack coated with cooking spray and grill for 10-15 minutes; turning frequently.  Remove corn from grill and brush with mayonnaise or butter mixture and then dust with spice/cheese mix.  Garnish with cilantro if desired.



Caprese Appetizer Skewers

Cherry Tomatoes
Bocconcini, tiny mozzarella cheese balls
Fresh basil leaves
Extra virgin olive oil
Sea salt and pepper to taste
Wooden or long metal skewers or toothpicks

Place a tomato on a skewer, next add a basil leaf folded, and finally add a mozzarella ball.  Arrange on a platter.  Drizzle with olive oil, then season with sea salt and freshly cracked pepper to taste.  May also drizzle a little balsamic vinegar on the skewers also.



Fresh Corn Salsa

1 cup cooked corn kernels (about 2 ears)
1 medium tomato, seeded and diced
1 jalapeno pepper, chopped (include seeds for more heat)
2 tbsp. chopped fresh cilantro
2 tbsp. fresh lime juice
1 garlic clove, minced
1/2 tsp. salt

Combine all ingredients in a medium bowl, and mix together.  Cover and let stand about 15 minutes to allow flavors to develop.

*May also add small amt. of chopped red onion



Peach Crisp

Filling:
5 cups sliced fresh peeled peaches
2 tbsp. sugar
1 tbsp lemon juice
1/4 tsp. cinnamon

Topping:
1/2 cup quick cooking rolled oats
1/4 cup flour
1/4 cup packed brown sugar
1/2 tsp. cinnamon
3 tbsp. butter or margarine

Toss peaches with sugar, lemon juice, and cinnamon.  Place in a 2 qt. shallow, greased, baking dish.  Combine oats, flour, sugar, and cinnamon.  Cut in butter or margerine until small particles are formed.  Sprinkle topping onto peach mixture.  Bake 45 minutes in a 350 degree oven.






























Sparkling Peach Desert
Peach Napoleons
Corn and Tomato Scramble
Mexican Grilled Corn (Elote)
Geig's Orchard Cherry Pie Filling
Fresh Corn Salsa
Caprese Appetizer Skewers
Peach Crisp