One of the biggest hits for the Camp Scatico kids was our homemade ricotta cheese. I love it when the kids say they don’t like something, then we make it and they try it and they love it. That means they’re growing! Homemade cheese is easier than you think! All a girl needs is a cheese cloth. Read on…
Total Time: 43 min
Prep: 10 min
Inactive: 23 min
Cook: 10 min
Yield: about 2 cups
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the lighter side, but some prefer it thicker.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Strawberry, mint and lemon-infused water!
Anyone who’s spent any time at a summer camp will tell you that one of the lessons you learn is to be prepared. A day’s mean sunburn will teach you to wear sunscreen. A leg covered in bug bites will teach you to pack Off. And seven weeks of cooking for hundreds of children means you have to prep, prep, prep! I tested over 40 new recipes before I even got to camp!
Luckily, I had the help of Chef Derek, who caters part time with Herbnpeach. Over five three-hour sessions, we tackled 42 different recipes (some multiple times) before coming up with a menu/syllabus for Camp Scatico. I’ve shared pictures of some of our projects below. Check back to see how all our hard work went over with the campers!
Red Velvet Whoopie Pies. 99.9% sure the kids’ll love these!
S’mores Brownie Bites: the ultimate camper treat
Flourless chocolate cookies. #yum
Homemade Pasta– thanks Chef Derek!
Kale chips, pita chips and tzatziki
Blog Post 1: The City Gal Returns to Her Roots (6/26)
Last January I found myself heading to Elizaville, NY, where I formed a lifetime of memories as a camper and young counselor at a place called Camp Scatico. In addition to the memories, I developed friendships that are still near and dear to me. I went to camp this snowy January day because of our Reunion and was in Elizaville with my co-committee/planner, Shira Savada to look for camp-centric props to give our party that ring of authenticity.
David Fleischner, who owns and runs camp, drove that day and mentioned his winter project to put up a new cabin that will house a cooking program.
“Who’s running the cooking program?” I asked, trying not to let my eagerness show.
“I don’t know, would you be interested,” he said.
Of course, I told him I would have to think about it—after all, I’m a grown woman with a catering business that I can’t just shut down for two months—but in my heart I knew my answer would be yes. He was offering me a chance to do something I’d never done before in a place that was near and dear to my heart. I love cooking and I love kids! I also love the opportunity to give back to a place that has given so much to me.
So I worked some magic, and for the next seven weeks Herb-n-Peach is relocating to the woods upstate! This blog will document my experiences to come! Never before have I had such a positive feeling about the months to come. I can’t wait to get started! The adventure begins soon…
As promised…here are some more pictures form last week’s event. Even though there was a ton of excitement surrounding the world’s longest picnic table, we were more excited about the food. Our chef, Francis, provided the 500 guests with a Juicy Salsa Burger, an Italian Style Balsamic Potato Salad, a Pasta Salad with Green Olives and Raisins and Corn on the Coals. These recipes included Hellmann’s Mayonnaise and were created by Mario Batali. Batali’s modern take on Hellmann’s classics were paired with a Mayo Cupcake (made by Magnolia Bakery) and packaged together in a festive picnic basket. Check it out!
We had a great time cooking last week for Hellmann’s 100th birthday celebration! We got to see celebs like Mario Batali, Andy Cohen, and Katie Holmes and were able to watch Hellmann’s make history for the longest picnic table of all times. It was a great day filled with food, fun and a whole lot of mayonnaise. M ore pictures coming soon!
in the meantime…check out some more info here:
Happy September Everyone!
Here is the full gallery from our end of summer Peach Party…and we have to say we are really happy with how everything turned out!
It was a great way to say goodbye to summer and hello to fall.
Our chef was able to come up with some amazing peachy dishes including a peach and bacon risotto, a fresh peach salad, and some delicious prosciutto wrapped roasted peaches.
We were also lucky enough to have Suite Paperie design the invitation and all the paper goods at the party. How awesome are those dip dye escort cards?!
Let us know what you think!
The summer is coming to an end…and even though we are excited for fall in NYC, we are a little sad to see summer go. So what better way to say goodbye than throwing a party? Here is a sneak peak at our end of summer Peach Party! More pictures to come soon.
And we hope everyone had as great of a summer as we did!
herb -n- peach
So we told you all these fun facts about peaches, and we told you how to properly pit a peach, but now we have something even better….our favorite peach recipes. We have everything from sweet to savory, so check it out and start cooking!
Peach and Blueberry Crumble
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
For the crumble:
- 1/2 cup all purpose flour
- 1/2 cup lightly packed light brown sugar
- 1/3 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/3 – 1/2 cup unsalted butter, melted
1. Preheat the oven to 350 degrees and prepare four 6 – 8 oz ramekins.
2. Peel the peaches and cut into slices.
3. Put slices in a large bowl. Add lemon zest, lemon juice, sugar, and flour.
4. Toss until all the peaches are coated.
5. Gently mix in blueberries.
6. Let the mixture sit for 5 minutes while you make the crumble.
1. Place flour, brown sugar, oats, and cinnamon in a medium bowl and mix until combined.
2. Add melted butter a little at a time and mix until the mixture comes to a crumbly texture.
Spoon filling into the ramekins and add crumble on top. Bake on a baking sheet for 40-45 minutes until the tops have browned and the juices are bubbly.
Boozy Peach Pops
(adopted from Shutter Bean)
- 2 yellow peaches, sliced
- 8 medium strawberries, hulled & sliced
- 2 cups orange juice
- 1 oz. vodka
- 1 oz. Cointreau
1. In a blender, blend orange juice, peaches, strawberries, vodka & Cointreau until well-blended.
2. Skim the froth off with a spoon and discard.
3. Fill the ice pop molds with the mixture about 3/4 full.
4. Chop the remaining 4 strawberries and place on top of each mold.
5. Place molds in the freezer for about an hour and then put the ice pop sticks in the molds.
6. Freeze for 12 hours before serving.
Grilled Peach Salad
- 1 cup lemon juice
- 1 tablespoon rosemary
- 1 1/2 cup olive oil
- 1 garlic clove
- 2-3 firm, ripe peaches
- Salt and pepper
- mixed greens
1. In a blender, emulsify lemon juice, rosemary, olive oil, and garlic.
2. Cut peaches into thick wedges.
3. Season the peaches with salt and pepper and grill peaches on both sides.
4. Put grilled peaches on top of mixed greens and lightly toss with lemon vinaigrette.
Peach, Brie and Thyme Tart
- 1 semi-ripe peach
- 3 oz Brie
- 2 sprigs of thyme
- 4 oz white wine
- canola oil
- 1 package phyllo dough
- melted butter
- mini muffin tins
Mini Phyllo Cups
1. Preheat the oven to 350 degrees.
2. Layer phyllo sheets on top of each other while brushing melted butter in each layer.
3. Cut out 2″x2″ squares.
4. Line mini muffin tin with phyllo squares.
5. Bake at 350 degrees for about 5-10 minutes or until golden brown.
6. Once they are done, take out of the tins and let cool on a cooling rack.
1. Pit the peach and cut it into very small cubes.
2. Put a small amount of canola oil in a medium pan over med-hot heat. Add peaches. Cook for about 3 minutes, stirring occasionally.
3. Add white wine. Keep pan over heat until it is thick enough to coat a spoon.
4. Fill bottom of the phyllo shells with brie and top off with peaches and thyme.
5. Cook for 5 – 10 minutes until the filling is warm and bubbly.
Peach Iced Tea
Makes one gallon
- 12 regular sized tea bags
- Fresh, filtered water
- 1 cup of sugar
- ¼ teaspoon of baking soda
- 1 11.5 oz can of peach nectar – found in juice aisle
- 1 lemon
- 4 fresh peaches
1. Bring 4 cups of water to a boil, remove from heat and add tea bags.
2. Let tea steep for about 10 minutes.
3. Remove tea bags and add sugar to hot water, stir until dissolved.
4. Add baking soda and peach nectar and stir.
5. Pour tea mixture into large pitcher and stir in 10 cups of ice water.
6. Stir in 1-2 tablespoon of freshly squeezed lemon juice.
7. Add sliced, fresh peaches and serve over ice.
(can make boozy by adding Honey or Regular Bourbon)
Pitting a stone fruit isn’t always as easy as it seems. So in honor of National Peach Month we are going to show you the easiest way to do it – using a peach as an example, of course.
1. Starting at the stem of the fruit, insert a sharp paring knife until it makes contact with the pit.
2. Keeping your knife against the pit, run the blade all the way around the fruit. This will create two halves.
3. Hold the fruit with both hands and twist each half in the opposite direction – you will feel the flesh give way from the pit.
4. Pop out the pit with the edge of your knife.
5. Toss the pit and you are ready to eat!