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Recipes & Entertaining Ideas

Filtering by Tag: Peaches

Farm Stand Peach Ice Cream

Marc J. Sievers

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Regardless of the season, ice cream is always a treat that satisfies like no other. My Farm Stand Peach Ice Cream celebrates fresh peaches in all their glory and it is so easy to make! Peaches are my husband Ryan’s favorite stone fruit and he calls this the perfect combination of ice cream and peach pie. He loves all of my ice cream recipes, but this one is definitely at the top of his list! I believe that simplicity always wins and this recipe is a stellar example of how a handful of familiar grocery store ingredients can be transformed into the most luscious ice cream!

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Ingredients (makes 1 ½ quarts)

Ice Cream Base

  • Heavy Cream – 3 cups

    Sugar – ⅔ cups, granulated

  •  Honey – 2 teaspoons

  • Vanilla – 1½ teaspoons, pure extract

  • Fleur de Sel – ½ teaspoon

Peach Compote

  • Butter – 2 tablespoons, unsalted

  • Peaches – 1 pound, pitted, ¼-inch diced, skins still on

  • Dark Brown Sugar -  ¼ cup, lightly packed

  • Cinnamon – ¼ teaspoon

Directions

Ice Cream Base

  1. In a medium saucepan set over medium heat, add the heavy cream, sugar, honey, vanilla, and salt. Stir until the sugar is just dissolved, about 5 minutes. You can tell the sugar is dissolved by rubbing a bit of the cream between your fingertips. If there are no granules, it is done.

  2.  Transfer to a bowl and cover with plastic wrap pressing it directly onto the surface of the mixture. Chill until very cold, or overnight.

Peach Compote

  1. In a medium saucepan set over medium heat, add the butter.  Once melted, add the peached, dark brown sugar and cinnamon.

  2. Cook for 5-7 minutes, stirring occasionally, until the fruit is very tender and their natural juices start to release.

  3. Transfer the mixture to a heatproof bowl, cover with plastic wrap and refrigerate until cold, preferably overnight.

Assembly

  1. Once the mixture is very cold, add it to an ice cream maker and follow manufacturer’s directions.  About 2 minutes before the ice cream base is finished churning, add in the chilled peach mixture and allow it to be fully incorporated into the ice cream. 

  2.  Scoop out the ice cream into a freezer-proof container and freeze for 2 hours.

Tip: I love the ease and simplicity of the Cuisinart Ice Cream Maker: https://www.cuisinart.com/shopping/appliances/ice_cream/ice-21

 

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Watch: Roasted Fruit Salad with Rosemary Vinaigrette

Marc J. Sievers

My Roasted Fruit Salad with Rosemary Vinaigrette is a fantastic combination of incredible flavors and textures and happens to come together without any real effort - my favorite kind of recipe!  Roasting fruit intensifies their flavor and is enhanced even more with my incredibly simple rosemary-infused vinaigrette.  This is one my favorite dishes from my cookbook Table for Two!  It can be served as an entree for lunch or dinner for two, or shared as a salad course for a larger group (I love double-duty recipes!).  A friend recently served the warm fruit with vanilla bean ice cream and said it was a huge hit - who knew?!

Series 5, Episode 3: Roasted Fruit Salad with Rosemary Vinaigrette


Roasted Fruit with Rosemary Vinaigrette

Ingredients (serves 2 as a main course, or 4 as a salad course)

Components

  • French Feta – 5 ounces, crumbled

  • Spring Mix Greens – 3 ounces

  • Pecans – ¾ cup, whole halves

Rosemary Vinaigrette

  • Olive Oil – ¼ cup

  • Honey – ¼ cup

  • Rosemary – 1 sprig, fresh, about 4 inches

  • Whole Black Peppercorns – ¾ teaspoon

  • Balsamic Vinegar – 1 tablespoon

Roasted Fruit

  • Green Grapes – 1 cup, seedless

  • Red Grapes – 1 cup, seedless

  • Black Plums – 2, cut into quarters, pit removed

  • Peaches – 2, cut into sixths, pit removed

  • Olive Oil – 1 tablespoon

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

Directions

Rosemary Vinaigrette

  1. In a small sauce pan set over medium heat, add the olive oil, honey, rosemary, and black peppercorns.

  2. Bring to a simmer, then remove from the heat, cover, and allow to sit for 20 minutes.

  3. Next, place a fine mesh sieve over a medium bowl. Strain the warm mixture, making sure to reserve the peppercorns and rosemary in the sieve.

  4. Lastly, whisk in the balsamic vinegar until full incorporated. Set aside.

Roasted Fruit

  1. Start by pre-heating the oven to 450 degrees F.

  2. Place all of the fruit onto a half sheet pan. Toss with olive oil, salt, and pepper.

  3. Roast for 10-12 minutes, until the fruit just begins to release their juices. During the last 3 minutes, add the pecan halves to the fruit to toast.

Assembly

  1. Arrange the greens onto a platter or a serving bowl. Evenly distribute the warm fruit, pecans, and crumbled Feta. Drizzle with vinaigrette.

  2. Serve warm.

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Rosé Sangria with Peaches & Rosemary

Marc J. Sievers

My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark. This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.

As the temperature rises in Chicago (and I hope where you are, too!), my desire to sip summer cocktails is in full swing!  To me, a summer cocktail, in this case my Rosé Sangria with Peaches & Rosemary, is refreshingly light with a sweet and savory love affair.  It is a drink filled with fresh sweet peaches and spicy rosemary that come together and marry-nate in a perfectly blush-colored wine.  You can serve either by the glass for yourself as you take a bubble bath to cool off and relax, or make ahead of time for a humid summer’s evening cookout where only a crisp chilled cocktail will do. 

Best of all – you get drunken’ peaches to eat, with a little extra zing, or serve them over cold ice cream for dessert.  Even the rosemary can be used in a white wine cream sauce over simple egg fettucine noodles for a light supper.

As the summer really heats up, have this recipe on standby so you are always ready with a fabulous summer sipper!  


Rosé Sangria with Peaches & Rosemary

Ingredients (serves 4-6)

  • Rosé – (1) 750ml bottle

  • Triple Sec – ½ cup

  • Italian Sparkling Wine – (1) 750 ml bottle, chilled

  • Honey – 1 tablespoon

  • Ultrafine Sugar – 1 tablespoon

  • Peaches – 4, pitted, cut into 8 wedges

  • Rosemary – (6) 4-inch sprigs, fresh

Directions

  1. Pour the Rosé and Triple Sec into a large glass pitcher.

  2. Add the honey and sugar. Stir until completely dissolved.

  3. Next add the peaches and rosemary. Chill for 3 hours.

  4. Before serving, add the entire bottle of chilled sparkling wine to the pitcher. Serve immediately.

Tip: For a “milder” libation, simply switch out the sparkling wine for an unflavored sparkling water. 

Idea: Have fun with different fruit and fresh herb combination: Orange & rosemary, strawberry & basil, lemon & thyme. 

A little something extra: Sangria is typically a chilled drink served in Spain and Portugal during the summer months – consisting of wine, fruit, a brandy or liqueur, and sweetener.  The honey used in this recipe adds a subtle sweetness without making it “sugary”.  Red, white, and rosé wines can be used in recipes – each variety offering unique flavors and richness. 

Order a signed copy of my cookbook Entertaining with Love!


My recipe for Rosé Sangria with Peaches & Rosemary has been brought to life with vibrant watercolor by my friend and artist Linda Marie Clark. This recipe and watercolor was part of the Watermarc – Art & Appetite special edition Summer Series 2014.


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