| Just Peachy
Posted: 6/19/2008 7:29:25 PM | My favorite time of the farmers market calendar is just around the corner, PEACH SEASON. Discovering fresh, juicy, flavorful peaches a few years ago cured me from ever buying them from the grocery store again...just not the same thing. Everybody does cobbler and pie, but what unusual ways do you like to use peaches? Here's a light summertime treat.
Peachy Salad
1/3 cup vegetable oil
1/3 cup red wine vinegar
2 cloves garlic, peeled and split
1/2 teaspoon sugar
1/2 teaspoon lemon pepper
4 cups lettuce, torn
1/2 cup endive
1 cup fresh peaches, cubed or sliced (about 2)
1/2 cup canned mandarin orange slices
1 big pinch nutmeg
In a jar combine oil, vinegar, garlic, sugar and pepper. Cover and shake well. Chill in the fridge for several hours to combine flavors, then remove garlic cloves.
In a large bowl combine lettuce, endive, peaches, orange slices, and nutmeg. Pour dressing over the top and serve. | |
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| Just Peachy
Posted: 6/19/2008 8:03:30 PM | Peachy Bourbon Chicken
1 frying chicken, cut into serving pieces
salt and pepper to taste
1 tablespoons butter
1/2 large onion, finely chopped
1 teaspoon paprika
1/2 cup green onions, chopped
1/2 cup orange juice
3 tablespoons bourbon
1 cup fresh peaches, chopped
1/4 cup chopped pecans
dash nutmeg
dash cinnamon
dash allspice
Preheat oven to 400. Sprinkle chicken w/ salt and pepper. Place pieces in a 13' x 9' baking pan and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and green onions and continue to cook, stirring occasionally, for about 4 minutes.
Spread the onion mixture evenly over top of the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occassionally.
Remove the chicken from the oven, spoon the peaches over the top, sprinkle with the spices and pecans, and return to the oven for an additional 15-20 minutes, or until the chicken is tender and shows no trace of pink. Remove the chicken from the pan, onto a serving dish, and pour the pan juices over the top. | |
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| Just Peachy
Posted: 6/21/2008 10:24:53 PM | PEACH & BLACKBERRY CRISP
1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
vanilla ice cream to serve
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well.
In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans.
Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
Serve the crisp with vanilla ice cream. | |
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| Just Peachy
Posted: 6/21/2008 10:54:06 PM | vbxtc: I posted this recipe on my "It's Time To Bring Out The Grill" thread and thought that since your thread is about peaches, it would apply. So here it is and enjoy!
~~Beth~~
GRILLED PEACHES WITH BLUE CHEESE, HONEY AND BLACK PEPPER
8 Large peaches, firm but ripe, halved and pitted
Vegetable oil
Maytag blue cheese, at room temperature
2 teaspoons honey, warmed
Coarsely ground black pepper
Heat grill to high. Brush cut side of fruit with oil. Place on grill, cut side down.
Grill until cut side is golden brown and caramelized, about 2 minutes.
Turn over and grill 1 to 2 minutes longer, until almost soft.
Put peaches on platter, cut side up, and place a piece of cheese (about 1 rounded teaspoon) in the center of each. Drizzle with a little honey, and grind a little pepper over the top.
Serves: 8
Per Serving: 130 calories, 2 g protein, 19g carbohydrates, 6g fat(1g saturated), 2g fiber, 58mg sodium. | |
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| Just Peachy
Posted: 6/22/2008 7:41:36 AM | Peaches 'n Cream Pie
1 recipe basic pastry for 2 crust pie
4-5 cups sliced, peeled peaches
2 eggs, well beaten
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
Prepare pastry & line 9" pie pan, reserving other crust for top. Spoon peaches into pan.
In a medium bowl, combine eggs, sugar, flour and salt; blend thoroughly. Spoon egg/sugar mixture over top of peaches. Top with second crust & flute edges. Cut slit in several places. Bake at 400°F for 40-50 minutes or until golden brown. Cool completely before serving.
Note: Refrigerate leftovers.
Note: Drained, canned peaches can be used if fresh aren't available. | |
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| Just Peachy
Posted: 6/30/2008 10:54:49 PM | Crazycurlz, Beth and Classic,
Thanks for the recipes, those sound yummy. Sorry I'm so late saying it, but I've been out of town. | |
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