Down Home Virginia
See Videos of Down Home Virginia
Chef Maxwell's Catering
Take a look at "Down Home Virginia"
A monthly program featuring Chef Maxwell's Kitchen
And information on Virginia's agriculture
For more recipes from Chef Maxwell's Kitchen
Combine the peaches, sugar, cornstarch, salt and lemon juice in a large bowl. Let sit for 15 minutes. Spoon the peach mixture into the pie shell. Cut the butter into small pieces. Dot the filling with the butter. Cover with the prepared Streusel Topping. Bake at 400°F until the filling is bubbling hot and the topping is lightly browned, approximately 45 minutes.
. Streusel Topping
Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.
In a very large pot, sauté the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately.
Previous Month's Recipes