This recipe was developed by free-lance chef Matthew Kloberdanz and will be part his upcoming book that explores the “art” of making traditional foods healthier. Kloberdanz recently conducted a workshop as part of the Arts Center’s Art for Life Program. He demonstrated this recipe to residents at the Heritage Centre in Jamestown and everyone has asked for the recipe, so here you have it!
“Healthy” Peach Kuchen Recipe
Crust: (makes four 9-inch Kuchen)
- 6 cups AP Flour
- 1 pkg. rapid-rise active dry yeast
- ¼ cup water (warm)
- 1 large egg beaten
- 1 cup potato water (cool)
- ½ cup organic white sugar plus ½ tsp. (you can substitute artificial sweetener)
- 1/3 cup plus 2 T. extra-virgin OLIVE OIL
- ½ cup potato puree
- ¾ tsp. salt
Add yeast and ½ tsp. sugar to ¼ cup warm water. Mix well. Add four cups of flour and the remaining ingredients and gently mix. Slowly add one to two cups more flour throughout the kneading process until the dough is no longer sticky but still soft and pliable. Let rest covered for 30 minutes or until doubled in size. (Note: You can omit sugar entirely for a more savory crust).
- 4 cups plus 2 T. Low-FAT milk
- 4 large eggs
- 1-1/2 tsp. vanilla
- 12 T. organic HONEY (or more to taste, can also substitute artificial sweetener)
- 2-1/2 T. cornstarch
Bring 4 cups milk to a simmer. Slowly temper hot milk into beaten eggs before mixing. Return tempered eggs back to the warm milk. Add cornstarch slurry (by mixing 2 T. cold milk with cornstarch) to the egg-milk mixture and whip over high heat until thick. Add vanilla and honey to taste (strain if lumpy). Let cool.
2 cups of sliced fresh or lite-canned peaches
Divide risen dough into four pieces and roll into 8-inch circles. Work dough into a 9-inch pie pan, leaving a 1-inch space from lip of the pan. Prick dough with a fork. Add a half cup of sliced peaches to each dough crust. Top peaches with 1-1/2 cups of the custard filling. Bake at 350 degrees for 35 to 45 minutes, until the custard is set and the crust is just golden brown. Let cool.
Note: The Kuchen can be eaten warm, but is best chilled so the custard continues to set. Enjoy!