Sunday, June 26, 2011

Another Star Fruit-Peaches

Life is a bag of peaches.
Be the juicy one.
This food for thought quote comes from Life's Little Instruction Calendar by H. Jackson. Perhaps think how might you apply this principle to your life.

Summertime eating just gets better with the appearance of peaches in the stores. I did not realize peaches were first grown in China and then spread from their homeland to the western world via India and Persia. I must go on record saying once you have tasted a Georgia or Western Colorado peach you are in danger of becoming addicted. If only these peaches were available all year long since their star quality enhances a multitude of recipes. See the July issue of Southern Living for their feature story Peach and several recipes
Although Georgia is called the peach state South Carolina and California also rank high in peach production. The following recipes I have collected over the years and they make the "peach shine" as the main attraction.
Peach Melba Sauce
  • 1- 10 oz. package of thawed raspberries with juice
  • 1/3 cup red currant jelly
  • sliced pitted peaches
  • 1-2 TB. Kirsch or Grand Marnier
  • Drain berries and reserve juice
  • Add water to juice to make 2/3 cup and add 2 TB. cornstarch
  • In a pan whisk juice, water and cornstarch
  • Add jelly and cook on low heat till thick
  • Remove from heat and add 1-2 TB Kirsch or Grand Marnier
  • Spoon over sliced peaches
  • AND even better... serve with a scoop of ice cream
  • This sauce could also be served over chicken or pork with peaches
Peachy Mimosas
  • 2 cups orange juice
  • 2 cups peach nectar
  • champagne
  • Mix juice and nectar
  • Fill each glass half full with juice mixture
  • Top off with Champagne
Peach-Riesling Sangria
Make this a day ahead for flavors to intensify
  • 1 bottle of dry Riesling
  • 1- 1/2 cups white cranberry peach drink
  • 1/2 cup peach schnapps
  • 3 TB. lemon juice
  • 2 TB. sugar
  • 1/2 vanilla bean split lengthwise
  • 2 -1/2 inch thick lemon slices
  • 2 peaches cut in wedges
  • 10 fresh raspberries
  • Mix first 5 ingredients in a large pitcher
  • Scrape seeds from vanilla bean and add bean and stir to blend
  • Add in fruit
  • Cover and chill overnight
  • Mix in ice and serve
Grilled Peach and Mozzarella Salad
  • 5 peaches (do not use white since they have more sugar and water in them and do not hold up as well on the grill)
  • 3 green onions sliced
  • 1/4 cup chopped fresh cilantro
  • 3 TB. honey
  • 1/2 tsp. salt
  • 1 tsp. lime zest
  • 1/2 cup fresh lime juice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1-1/2 TB. tequila
  • 1/3 cup olive oil
  • 1-6 oz. package of watercress or baby arugula
  • 3/4 lb. fresh mozzarella cheese cut in 16 1/4 inch slices or feta cheese
  • toasted pecans
  • Peel and chop one peach
  • Cut remaining 4 peaches into 28 rounds (1/4 inch thick) cut peaches inward from sides cutting just as you reach pit-discard pit
  • Process chopped peach, green onion and next 7 ingredients in food processor10-15 seconds till smooth-add oil and pulse 3-4 more times
  • Coat cold grill grate with cooking spray-preheat grill 350-400
  • Arrange peach slices on grill and use a pastry brush to put on dressing mixture on one side grill 3-5 minutes turn over and repeat with brushing of dressing
  • Arrange on plate watercress or arugula and top with 2 grilled peach rounds, a slice of mozzarella cheese or crumbled feta cheese and toasted pecans
  • Drizzle each plate with remaining dressing
Please check blog this week for more berry recipes, a twist on Strawberry Spinach Salad and two book recommends

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