iEat Green - An Interview with Dr. Bob Brinkmann, Professor and Director of the Sustainability Studies Dept. at Hofstra University - 09/04/14

This week, my guest is Bob Brinkmann, Professor and Director of the Sustainability Studies Dept. at Hofstra University, and the Director ofSustainability Research at the National Center for Suburban Studies. I invited Dr. Brinkmann on my show to share with us some of the innovative ways that college campuses are engaging students to take up Sustainability as a major, and the type of real life challenges that the students’ research projects are aiming to solve. I have also had the opportunity to work with Dr. Brinkmann as the liaison between Hofstra University (host of the upcoming 2015 Long Island Food Conference and the 2012 LI Small Farm Summit) and the organizers of the Conference. 

Peach Torte

Preheat oven to 350 °

 Ingredients

¾ cup organic sugar

½ cup unsalted butter

1 cup organic unbleached flour (sifted)

1 tsp. baking soda

Pinch salt

2 organic eggs

1 t. vanilla

10 small peaches, blanched, pitted and sliced

Brown Sugar, lemon juice and cinnamon

Directions

Bring a large pot of water to boil. Add the peaches and let boil for 3 minutes, then remove from water and transfer to ice bath. This will make peeling the peaches easier. Then slice them and put in separate bowl.

In electric mixer, cream sugar and butter, until fluffy.  Add eggs, one at a time, and beat.  Add in vanilla. In separate bowl, combine flour, baking soda and salt.  Add dry mix to butter mixture and beat well.

Spoon batter into 10 or 12” tart pan. Place peaches skin-side up on top of batter.  Sprinkle lightly with sugar and lemon juice depending on sweetness of fruit.  Sprinkle with 1 teaspoon of cinnamon. 

Bake for one hour.  Remove and cool to lukewarm and serve with whipped cream or ice cream.  Refrigerate or Freeze if desired.