One only has to swing by their local farmers market this summer to see that Maryland is overflowing with a variety of delectable fare that is both grown in its rich soil and caught off its shores in the great Chesapeake Bay. From sweet corn and peaches to blue crab and oysters, the Old Line State is famous for its bounty and the delicious dishes we have come to know and love. Using local, healthy, and bay friendly products is also something we pride ourselves on at Gertrude’s Chesapeake Kitchen. This is why I have partnered with the Harford County Public Library and the Maryland Department of Agriculture’s Maryland’s Best campaign to bring you Farm & Bay to Table, a virtual cooking experience highlighting the abundant variety of fare that is grown and caught in Maryland.
Every month, we are taking our audience on a virtual excursion to Maryland farms, fisheries, and local businesses around the state, where we’ll focus on the amazing variety of delectable fare that is both grown in Maryland’s rich soil and caught off its shores in the great Chesapeake Bay. Explore our great state’s robust food industry, embrace creative ways to eat healthier, learn about exciting careers in the food industry, and see how buying local supports your very own community. We end each program in my kitchen, where I cook up a Maryland staple using local ingredients.
Our first Farm & Bay to Table, Picnic Food Across Maryland, was done in partnership with Broom’s Bloom Dairy, and took a deep dive into summer favorites, like homemade lemon ice cream and Barbeque Chicken with Corn, Crab and Red Pepper Salad. Just a few weeks ago, we hosted What A Peachy Life, where we were joined by Black Rock Orchard and Fenwick Bakery to talk about all things Maryland peaches and make our famous Baltimore Peach Cake.
Next up, we are tackling a fan favorite – pizza! Did you know that you can create a pizza that uses ingredients sourced exclusively from Maryland? Our state produces everything that you need to make a delicious pie right in your own kitchen! Join us on August 12 as we partner with Locavore Pizza and Charlottetown Farm to talk about everything from dough and sauce to cheese and toppings, and show you how to make your very own delicious pizza using all locally sourced and produced ingredients. Register to join us on the Harford County Public Library website.
Baltimore Peach Cake
This peach cake is the thing that memories are made from. Every Baltimore neighborhood bakery had their signature peach cake recipe, and customers were fiercely loyal to their favorites. My grandmom made a fine peach cake, but I could not find her recipe after she passed. After searching for many years, I came up with a version I think Grandma Gertie would be pleased with. I futzed with an old recipe from the Baltimore Sun and here is the resulting butter-enriched dough that holds and envelops the ripe summer peaches. This recipe calls for an optional addition of food coloring to the glaze. This is a nod to the bakeries of yesteryear that added a bright red sheen to their peach cakes. For a “natural” non-chemical red color, add a pinch of beet root powder to the glaze.
INGREDIENTS
3 ½ cups flour
½ cup sugar
1 tsp salt
2 packages dried yeast
6 tbsp softened butter
1 cup warm water (120-130°F)
2 eggs
FOR THE TOPPING
4-6 cups fresh, peeled, sliced peaches
1/2 cup sugar 1 teaspoon cinnamon
1 cup apricot jam 2 drops red food coloring (optional)
DIRECTIONS
1 | In a large mixing bowl, thoroughly mix 1 cup flour, sugar, salt, and the undissolved yeast. Beat in the butter and slowly add the very warm water. You can mix this dough in a mixer using a dough hook, but I prefer to mix the dough in a bowl with a sturdy wooden spoon for about 5 minutes.
2 | Add the eggs and 1 cup flour, just enough to make a thick, but not stiff, batter. Vigorously stir the dough batter for another 5 minutes while gradually adding the remaining flour.
3 | Spread the batter into a greased 13 x 9 x 2 inch baking pan. Arrange the peaches evenly on top of the batter. Sprinkle with the combined cinnamon and sugar. Cover the pan with a tea towel and let rise for about 1 hour or until doubled in bulk.
4 | Preheat oven to 375°F.
5 | After the dough has completed its rise, bake for about 25 to 35 minutes or until done.
6 | Remove the pan from the oven and let sit for about 15 minutes. Heat the apricot jam over low heat and add the food coloring (if using). Gently brush the glaze on the warm peaches.
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https://baltimorefishbowl.com/stories/farm-bay-to-table-a-virtual-cooking-experience/
2021-07-30 16:00:00Z
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