The Clapp Family Reunion
July/August 2005We had a great time at the Clapp family reunion. Big thanks go to Dan for doing such a great job organizing this event. We had lots of fun at Fort Worden from the trips to Port Townsend, the walks on the beach, flying kites, throwing horseshoes to the water wars and the BBQ on the beach Thursday night.
The old officers quarters at Fort Worden were great old victorian duplexes with lots of space and no TVs. The kitchen shelter easily handled our crowd, and the cafeteria served up lots of food on our first two evenings.
Everyone was reluctant to leave on Friday, but the cars finally left. A whole bunch of people took a couple of days to cross the Straits by ferry and visit beautiful Victoria on Vancouver Island.
If you are still interested in the Google maps or any of the original info on this web site, click here for the original page.
Recipe
A number of people have asked for the recipe for the caramelized peaches I made on Thursday night. So, here it is. The original recipe calls for pear halves only. You'll see that the quantity of blueberries and raspberries is just approximate; whatever you like can go in.
The quantities shown here are for one "batch" in a 12 inch skillet. With Nancy's help, we did six batches Thursday night at the kitchen shelter. So, one batch should serve five or six.
2/3 cup of sugar
1/3 cup water
2/3 cup of fat free half & half (the original recipe calls for heavy cream, which promotes caramelization.)
1/4 teaspoon of pepper
a few drops of vanilla
a pinch or two of cinnamon
3 peaches, divided into 6 wedges each
a hand full of blueberries and raspberries
Heat a 12 inch skillet, and place the sugar in the middle of the skillet. Mix in water and bring to a boil. Stir until the sugar is dissolved while heating. Place the peaches into the skillet (you will probably fit 15 or 16 wedges in), and distribute the blueberries and raspberries; reduce the heat to medium-high. Cook with the cover on for 4 to 5 minutes.
Remove the cover and cook for another 4 or 5 minutes. remove the peaches from the sauce, and the blueberries and raspberries (which are probably reduced to almost nothing) with a slotted spoon, placing the fruit in the serving bowl. Add the half & half, pepper, vanilla, and cinnamon to the sauce and cook for a few minutes, stirring occasionally. Remove from the heat when the sauce is partially reduced, and cool on the side, causing more reduction. Then, poor the reduced sauce over the fruit.
The original recipe calls for the heavy cream to be added to the skillet with the pears partially cooked. This promotes caramelization. It all depends on how much room you have in the skillet.
Photos
We have a few digital photos already. The thumbnails are shown here, and the full size photos can be seen by clicking on the thumbnails. The full size pictures range from 250k to 600k in size, so they may be slow to download over a dial-up connection.To return to this page from the big photos, click on your browser's back arrow. If you have any digital photos you would like to share, email the full resolution ones to Rick.
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Thomas & Spike (Isaac) |
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Horseshoes! |
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The Joyces |