What’s Happening Today – July 17, 2018
Today on DelmarvaLife –
Adriana Aviles was only three years old when she was diagnosed with a chemo-resistant form of leukemia. A bone marrow donation was her only hope of surviving. We’ll hear how 29-year old army veteran Mike Laureano’s kindness changed Adriana’s life forever. We’ll also talk about Be The Match, the national marrow donor program that created this opportunity for Adriana to receive the help she needed. If you were inspired by his story, click this link to join the registry and volunteer to be listed as a potential blood stem cell donor.
Dustin and Rachel Parker of the Parker Group at Linda Vista sit down with DelmarvaLife’s Sydney Whitfield to talk about house staging. They explain that getting your house ready to sell doesn’t have to be difficult as long as you keep a few key factors in mind.
Whether you get a tan on the beach, in a tanning bed, or by incidental exposure, it could cause skin cell damage caused by harmful ultraviolet radiation. However, you don’t have to sacrifice your health for that bronze glow. In fact you can still get the sun kissed look and keep your skin healthy. Crystal Miles from About Faces Day Spa and Salon discusses the importance of SPF products and sunscreen when caring for your skin this summer. Click here to learn more about About Faces Spray Tanning options
We are so excited to welcome Chef Steve Konopelski, from Turnbridge Point in Denton back on the show today. We’re hanging out in the Kirby and Holloway Kitchen as he keeps our mouths watering all day long.
He is showing us how to make a Peach Upside-Down Cake, and a Caramel Poached Peach Cheesecake.
Peach Upside-down Cake
Caramel and Fruit
8 oz granulated sugar
3 oz water
3 oz unsalted butter
3 medium sized peaches, halved, pitted and cut into 6 equal pieces
½ lb unsalted butter, room temp
330g granulated sugar
3 eggs, room temp
½ t vanilla
215g All Purpose Flour
½ tsp baking soda
½ tsp baking powder
¼ t kosher salt
4 oz good quality vanilla yogurt
¼ C heavy cream
Cream butter, salt and sugar in bowl of stand mixer with paddle attachment until light and fluffy. Add
eggs and vanilla one at a time. Mix on low speed until combined. Add wet and dry ingredients
alternately, beginning and ending with the dry. Set batter aside.
To prepare caramel, put water and sugar into a sauce pan and cook over medium heat until sugar is a
light to medium amber caramel. Lower heat and gradually add butter, whisking constantly until the
butter is all incorporated and emulsified. Remove from heat and pour into greased baking dish. (you
may also prepare the caramel in an oven safe sauté pan which you will then bake your cake in). Arrange
peach slices in pretty pattern and allow caramel to cool. Pour cake batter over caramel and peaches.
Place dish or pan onto parchment lined sheet pan to catch any juices or overflow. Bake in preheated
325°F oven. Cake is done when a cake tester inserted comes out clean, cake is golden brown and
springs back when pressed. Remove pan from oven and immediately invert onto plate or cake stand.
Allow to cool completely before cutting.
Meanwhile make butter sauce. Place 1/2 Cup granulated sugar in sauce pan with just enough water to
moisten the sugar; should be the consistency of wet sand. Cook sugar until it’s a light amber caramel,
the color of honey. Slowly add 2 cups of Peach Nectar. Bring to a boil and then reduce to a simmer.
Add another 1/2 Cup of granulated sugar. Cook until liquid has reduced by half. Lower heat and whisk
in 3 oz (6 Tbsp) of unsalted butter until smooth and glossy. Pour butter sauce over cake. Devour!
For the cheesecake
1 lb cream cheese, room temperature
½ C plus 2 Tbsp granulated sugar
2 large eggs, room temp
¼ C sour cream
½ tsp vanilla bean paste
For the peach compote
8 oz granulated sugar
3 oz water
1 Tbsp of good quality honey
Splash of lemon juice
3 oz unsalted butter
3 medium sized peaches, halved, pitted and diced
Prepare the cheesecake
Place cream cheese in bowl of food processor fitted with a blade attachment.
Pulse until soft and smooth. Be sure to scrape the sides of the bowl frequently
during the entire batter process. Add in sugar and pulse again until smooth. Add
eggs and pulse until well blended. Finally add sour cream and vanilla bean paste
and pulse again until smooth and well blended. The entire process should take
about 2-3 minutes. Pour batter into fine mesh strainer set over clean bowl or 4 cup
liquid measuring cup. Stain batter to remove any lumps. Do not press remaining
Divide batter evenly between 12 glass or ceramic vessels. (jars, ramekins, or
similar). Bake vessels in a hot water bath set into a preheated 300°F oven. Bake
until cheesecake has set thru, about 20-30 minutes. Cheesecake will puff up
slightly and should be firm to the touch. Remove from oven and let cool in water
bath until vessels are cool enough to touch. Remove from water bath and continue
to let cool until room temperature, and then cover cheesecakes with plastic wrap
and chill in refrigerator overnight. The next day, top with Caramel Peach
For the Peach Compote
Place water, honey, sugar, and lemon juice in medium sized sauce pan. Cook until
sugar is light brown caramel color. Lower heat and whisk in butter until caramel is
emulsified. Add diced peaches, stirring frequently. Allow peaches to poach in
caramel until they are tender, but not mushy, about 10 minutes depending on
ripeness of the peaches. Remove from heat and strain peaches, reserving juice.
Place peaches in clean bowl for storing. Whisk reserved juice as it cools to
maintain emulsion. Store peaches and peach juice in refrigerator until ready to
Top cooled cheesecake with a generous helping of poached peaches. Drizzle with
the reserved juice. Enjoy!