Tag Archives: jessica roy

Really love your peaches, wanna shake your tree.

1 Sep

By Jessica Roy

Peach season is here. It’s time to peach it up people! Of course, fresh local peaches are lovely all on their own but, like many things in life, they are even better when pizza is involved. Perhaps, like me, you are skeptical, having had a similarly bad fruit-pizza experience that you’d rather soon forget. Or, maybe you are concerned that I am unwittingly leading you into the wacky world of dessert pizza. Rest assured that peach pizza is nothing like these botched pizza experiments. I suggest that you brush your favorite thin crust homemade pizza dough with olive oil (if you like it crunchy like how I like it) and top it with thinly sliced peaches (marinated in a little lime juice and brown sugar), fresh basil leaves, arugula, bocconcini cheese and fresh ground pepper. I promise you won’t regret it and, afterwards, you can make peach and basil sangria with the leftover ingredients.

This is what the end of summer tastes like. Pretty darn good.

Peach pizza

Peach pizza

Check out Jessica’s bio on the Contributors page.

Life is just a bowl of cherries…complete with pits

4 Aug

by Jessica Roy

cherry clafoutis

cherry clafoutis

Cherry clafoutis, for those of you who’ve never had the joy of eating some, is a French,
 not too sweet, puddingish dessert that is summer’s answer to winter’s fruit cobblers.
Usually I follow a super easy recipe that calls for sour cream and ricotta resulting in
 something that is more like a cheesecake. While this is quite yummy it is not very 

This time around, I used a more standard recipe from The Essential Mediterranean
 Cookbook, which is one of my favorite cookbooks. It has never let me down and the
 photos are designed to drive your appetite absolutely wild. On this occasion, however,
 it evilly had me pitting 1 lb of fresh cherries by hand. It turns out that there is really no 
need for this. In fact, it’s better if you don’t. I’m pleased to report what various internet
 sources confirm; that the fine folk of Limousin (who happily invented this dessert) bake
 their cherries pits-in. They claim that this laissez-faire method actually adds a subtle
 almond like flavour. This appeals to me on so many levels. First, it’s authentic. Secondly,
it’s simple. Pitting cherries is a stain making, painstaking task I’d rather avoid. You
 can buy a weird little cherry pitting device but honestly, who needs another piece of
 equipment cluttering up their kitchen drawers waiting for the one day a year you might
 actually use it to pit some cherries? Not me. When it comes to clafoutis, I’m pits-in all
 the way.

Pits weren’t my only problem though. As this was a late night emergency dessert 
situation, I found myself low on staples and having to make a few questionable
 substitutions, such as whole wheat for regular flour* and soy milk for cow’s. Plus,
there was no thick cream and no suitable thick cream substitute on hand. I know, not
 very French. It wasn’t a total clafoutis fail though. In fact, it was really so very good.
 It was a little denser and heavier than usual (think bread pudding) but, still good.
 Also, the bing cherries were dark, plump and sweet, which helped. As for the much-
anticipated almond flavour, well, it was incredibly subtle but totally worth spitting pits 

Also, if you’re like me, you’ll be singing this song the whole time you’re making cherry 
clafoutis. Fair warning.

*Epicurious suggests you blend almonds into your flour! Just thought everyone should
 know about that.

Check out Jessica’s bio on the Contributors page.