Dissolve sugar and salt with boiling water. Stir in ice cubes to cool mixture. Add pork chops cover and chill 30 minutes.
Saute onion in hot oil until tender. Add garlic and ginger cook stirring constantly, 45-60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar, season and remove from heat.
Remove pork from brine, discarding. Rinse pork well, and pat dry with paper towels. Preheat grill to 350º- 400º. Grill covered 5-6 minutes on each side or until 145º internal temperature. Basting pork occasionally with peach mixture. Remove and let rest 5 minutes before serving. Serve with reserved peach mixture
Bring water, cocoa, and butter to a rapid boil in a saucepan. While this is coming to boil, stir the remaining ingredients together in a large bowl. Stir until blended. Remove hot cocoa mixture from stove and pour over above batter (reserve used bowl and pot) Mixture will be thin. Pour this into a greased, standard size cookie sheet. Bake at 350º for 15 minutes. It will spring back to touch when done.
Frosting
While cake is baking, place confectioner sugar in bowl. Reuse saucepan to melt butter, cocoa, and milk. Pour this hot mixture over the sugar and blend into a fudge frosting, frost cake while still warm.
2bottleswine or sodawhite or choice, club or lemon-lime soda
Servings:
Units:
Instructions
For more peach flavor add more frozen peaches. Bananas, grapes or cherries are also a nice addition.
Blend all except wine/soda in a blender. -- make as chunky or smooth as you like. Place in freezer, stirring every hour until ready to serve. To serve scoop into a glass, pour wine/soda over.
Recipe Notes
Twist: Change the flavor; make it yours! Cara Cara Vanilla Balsamic Vinegar, Pineapple Balsamic Vinegar, Mango Balsamic Vinegar
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.
To prepare filling, melt the butter in a large, heavy-based frying pan. Add the onions, salt, pepper and thyme and cook gently for about 30 mins until the onions are soft and transparent but not browned, stirring occasionally.
Add the sugar and balsamic vinegar and continue cooking for another 30 mins or so until the onions are almost dry. Don’t rush this stage; the longer and slower the cooking, the better the marmalade will be. Remove the thyme. Set aside.
To make crust, in a food processor blend the flour, salt, mustard, pepper and butter until the mixture looks like fresh breadcrumbs. Add the cold water and pulse the food processor until the pastry just comes together. Don’t over-process. Gently pull the pastry together with your fingers, wrap the ball in plastic film and chill in the fridge for at least 15 minutes to allow the pastry to relax.
Preheat the oven to 375 degrees F.
Roll the pastry thinly and use to line a 9 or 10 inch tart pan in diameter or several mini tart pans. If your dough is exceptionally crumbly, you can also press it into the tart pan rather than rolling it. Line the uncooked crust with foil or parchment paper, fill with ‘baking beans’ or pie weights. It is essential to support the sides of the tart in this way to prevent them falling in and to stop the base rising. Bake for 15 minutes or until the pastry is ‘set’. Remove weights and lining and return the pastry to the oven for another 10 mins or until the crust is cooked and golden brown
Spoon the onion mixture into the cooked pastry cases and top with crumbled Grumpy goat cheese.
Reduce the oven temperature to 350 degrees, and bake filled tart for 15-20 minutes or until the filling is hot. Garnish with thyme leaves. Serve warm with balsamic-dressed salad leaves and fresh crusty bread.
Twist: Try these twists on the balsamic vinegar: Red Apple, Cranberry Pear, White Balsamic, Pomegranate, Pomegranate Quince, Strawberry
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line stores.
