Sunday, May 18, 2014

Fire Up The Grill


that there are two types of peaches white and yellow? The two fruits are interchangeable in recipes but there are a few flavor differences between white and yellow peaches that are worth noting.












White peaches tend to have paler skin than their yellow cousins, but have the same blush, softness and overall look as a standard peach. The real difference is that they have a white or champagne-colored flesh that is a clear departure from just about any yellow shade. They look beautiful sliced, as the white contrasts nicely with their reddish center (the same red center around the pit as in a standard peach). These peaches were not commercially cultivated in substantial numbers until the 1980s because they were considered to be more delicate than yellow peaches and had a much shorter growing season.
In addition to the color, there is a distinct flavor difference between white and yellow peaches. White peaches have a soft peach flavor, but are much more floral tasting. This translates to a delicacy in their flavor that isn’t quite there in a yellow peach, and I think that they taste a lot sweeter for it. These subtle flavors come out when you eat the peaches on their own.
Note: white peaches ripen faster and are more fragile and bruise easier.
 
information comes from bakingbites/com
Cook's notes: I was lucky to find white peaches at the store and it's only mid May. The following recipe Grilled Peach Caprese Salad makes a great side for salmon, fish or chicken dinner. 
Grilled Peach Caprese Salad
Cook's notes: Grilled white peaches are slightly sweet and a twist on the classic Caprese Salad. The secret is in the marinade. 
Ingredients:
  • 3 large white peaches
  • 1/4 cup brown sugar
  •  2 TB. brandy
  • 1 TB. lemon juice
  • 1 tsp. cinnamon
  • romaine lettuce
  • sliced tomatoes
  • mozzarella or provolone cheese
  • high end balsamic vinegar
Directions:
  • Pit each peach and cut into thick slices.
  • Place cut peaches on a paper towel.
  • In a bowl add brown sugar, brandy, cinnamon, lemon juice; mix well and pour mixture into a zip loc bag.
  • Add in peach slices and turn a couple of times to coat peaches in the marinade
  • Marinate peaches 30 minutes.
  • Drain peaches in a colander
  • Grill peaches 3-4 minutes per side
  • On a romaine leaf, add half of a cheese slice, top with a tomato slice and add one grilled peach on top of tomato
  • Drizzle with balsamic vinegar 
Grilled Peaches Over Pound Cake 
Cook's notes: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Serves 6
recipe adapted from Taste of Home June/July 2012
Ingredients:

  • 3 medium peaches, sliced
  • 1 tablespoon balsamic vinegar
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/4 cup packed brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg 
  • 2 tablespoons butter, melted
  • 6 scoops vanilla ice cream

Directions:
  • Brush peaches with balsamic vinegar and place in a grill wok or basket. 
  • Grill, uncovered, over medium heat for 10 minutes or until tender, stirring frequently.
  • Cut pound cake into six slices. In a small bowl, combine brown sugar, cinnamon, nutmeg and butter; brush over both sides of cake slices. 
  • Grill, uncovered, over medium heat for 1-2 minutes on each side or until light golden brown. 
  • Place cake slices on serving plates and top with grilled peaches and ice cream. 

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