Farmhouse Kitchen, What's On The Table Tonight

First course: Bacon on a plate.
Anyone helping prepare the meal, set the table, and catch up on dishes got to snack on bacon.
It is a pretty big motivator at our house, especially considering that we have been out of bacon for six weeks. I had to go to Piper's where we have inventory and buy it. Ha!

Second course: Lamb ribs with cider and crabapple honey glaze with spices, salt, and pepper, Snoop Dogs Mashed potatoes courtesy of Martha Stewart, and buttered corn. Pan fried beef ribeye was also on the table. I'll see if I can figure out where I wrote down the glaze and post it later this week.

I wanted to make African Pork Ribs, but we are so low on inventory that I was out of those too. Crazy.  I was worried that lamb ribs would be tiny and not meaty, but I was completely and utterly wrong about that.

Dessert: Peach Pie. Simple Peach Pie. I made a standard All American double crust, the speedy way in the food processor, took 3 pints of home canned peaches (two were brandied peaches), drained them, added 3 T of cornstarch, 2 T raw sugar,  mixed with peaches, cut out strips for a lazy lattice, and a sprinkle of cinnamon on top of the crust. Oven at 425 until bubbly and brown.

 

I realised that the thing that was off in my pies was the spice. These peaches have so much sweet and flavour that they do not need more sugar and do not need any spices to shine. Shine this pie does, simple, brightly flavoured, the Missouri peaches really brighten the farmhouse kitchen and THIS is why people drive from the coasts, weary, to rest at my table, fork in hand. The world needs more pie like this.

Recipe in detailed pictures to come. I'll have to make another pie. Maybe for Saturday's Apple Pressing party. Cheers!