These recipes makes use of the bounty of beautiful fruits and veggies that are now ubiquitous at your local farmers market. This cornbread based skillet bread is made super-moist by the large ratio of wet ingredients - especially Greek yogurt. The addition of honey-caramelized zucchini and sweet corn adds texture, while steeping hot peppers in the wet ingredients adds a subtle heat to the bread. Please see notes below and enjoy!
The Tomato Butter recipe is adapted from Bon Appetit. The Blackberry Peach Quick Jam method is inspired by the amazing ice cream sauces of Jeni Britton Bauer.
Some tips with these recipes:
I recommend making the Tomato Butter and Blackberry Peach Quick Jam the night before you make the bread, as they both thicken and improve overnight in the fridge.
The type and number of hot peppers you use in this recipe will depend on your personal heat tolerance. As the peppers are steeped with the cream and butter, the heat from the capsaicin will be muted by the casein in the dairy products, so if you like things spicy, add an additional pepper or two.
The Tomato Butter will look quite unappetizing after the first processing. Do not lose hope. Refrigerate for a few hours and process again - the butter will come together after the second processing, I promise. Just keep the processor moving until the mixture emulsifies.
For the Blackberry Peach Quick Jam: The texture of this will be between a sauce and a jam, as it has no thickeners. Its predominant flavor is blackberry, but you should be able to taste the peach as well, especially after the sauce cools.