(Oven-roasting instructions can be found at www.porkbeinspired.com.)
Caramel Frozen Yogurt Pie with Grilled PeachesPrep Time: 20 minutesCook Time: 15 minutesYield: 8 to 10 servings2 pints premium vanilla frozen yogurt1 9-inch prepared graham cracker pie crust, or 8 individual graham cracker pie crusts1 1/4 cups caramel sauce, store-bought2 tablespoons butter, melted2 tablespoons dark brown sugar6 ripe medium sized peaches, halved and pitted
Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes.
Preheat oven to 375 degrees F. Bake pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.
To assemble pie, spread softened yogurt evenly over pie crust. Place in freezer and chill about 1 hour. When firm, spread about 3/4 cup caramel evenly over frozen yogurt.
Return pie to the freezer, and transfer second pint of frozen yogurt to refrigerator. Allow pint to soften for 30 to 40 minutes.
Spread second pint of yogurt evenly over caramel, making decorative swirls, if possible. Freeze until firm. Remove from freezer 10 minutes before serving.
To grill peaches, prepare medium fire in a charcoal grill or preheat gas grill on medium. Melt butter and stir in brown sugar until dissolved. Toss peaches with butter mixture until well coated.
Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes. Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer. Set aside to cool. When cool, cut peaches into thick wedges.
When ready to serve, cut pie into wedges and serve with peaches on the side. Drizzle a little of remaining caramel sauce over top.
Roasted Potatoes with Bacon and Goat CheesePrep Time: 10 minutesCook Time: 40 minutesYield: 6 servings1/2 pound bacon, sliced12 small red potatoes, halved Olive oil1/2 cup sour cream1/4 cup goat cheese, plain4 tablespoons green onions, sliced1/4 cup Parmesan cheese, grated3 tablespoons dill, snipped, plus dill for garnish1/4 teaspoon seasoned salt1/4 teaspoon pepper
Heat oven to 450 degrees F.
In large skillet, cook bacon over medium heat, turning to brown evenly, until crisp. Blot bacon on paper towels, mince and set aside.
Brush cut surfaces of potatoes lightly with olive oil. Place potato halves cut side up on a shallow rimmed baking pan; bake until potatoes are tender and faces of potatoes are lightly browned, about 20 to 30 minutes.
Meanwhile, in small bowl mash together sour cream and goat cheese, stir in minced bacon, onion, Parmesan, dill, salt and pepper.
Top each potato with a spoonful, about 2 teaspoons, of sour cream mixture. Serve warm.
Make-Ahead Tip: Roast potatoes before guests arrive; keep warm in the oven. Top with cheese mixture before serving.
Ham and Peas with Mint and TarragonPrep Time: 10 minutesCook Time: 10 minutesYield: 4 to 6 servings4 ounces cooked ham, cut into 1/4-inch dice3 cups peas, fresh or frozen3 tablespoons unsalted butter (1/2 stick) cut into 4 to 6 pieces1/4 cup fresh mint, coarsely chopped, plus sprigs for garnish2 tablespoons fresh tarragon, coarsely chopped, plus sprigs for garnish Salt and pepper to taste
Bring medium saucepan of well-salted water to a boil over high heat. Add peas and cook until tender, 3 to 8 minutes depending on size of peas.
Drain peas, reserving 2 tablespoons cooking water. Return peas and cooking water to saucepan. Add ham, butter, mint, and tarragon, stirring until butter melts. Season with salt and pepper.
Transfer to bowl, garnish with mint and tarragon sprigs, and serve.
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