BY GWEN KENNEALLY
I get so excited every time I am in the produce section of a market. The beginning of summer is when we see the start of stone fruits! The beautiful, succulent, sweet and juicy peaches are in perfect season. You have White, Jefferson, Dixieland, June Gold and the adorable doughnut peaches. They ripen at all times between now and the summer so they are abundantly available. We eat them alone or in fruit salads, wrapped in pancetta even in chicken salad! The BBQ sauce is heavenly with just a touch of heat from the green Tabasco. Super with grilled steak, salmon, chicken and even tofu. The peach pecan chicken is simple and all the flavors and textures go so nicely together. We know that from a fruit standpoint spring is winding down and summer is officially here.
Peach Barbecue Sauce
9 peaches, pitted and chopped
1 1/2 cup white vinegar
1-cup canola oil
5 cloves garlic, minced
1-inch ginger, minced
5 tablespoon Dijon mustard
1 teaspoon Cinnamon
Juice of 1 Lemon
1 tablespoon Worcestershire sauce
5 shakes Tabasco
1 teaspoons pepper
2 cups brown sugar
2-tablespoon cornstarch
Puree peaches. Mix cornstarch with a little water. Combine all ingredients in large saucepan and heat to low boil, stirring occasionally. Continue to simmer 30 minutes, stirring frequently. Serve with anything you would use a traditional BBQ Sauce.
Peach Berry Pork Salad with Dijon Salad Dressing
1/3-cup apple cider vinegar
¼ cup peach preserves
2 tablespoons Dijon mustard
3 cups cooked pork, thinly sliced
10 ounces fresh spinach leaves
3 cups peaches, thinly sliced
1 cup strawberries, thinly sliced
2/3-cup blueberries
½ cup pecans, finely chopped
Whisk together the vinegar, mustard and preserves. Marinate the cooked pork in the salad dressing for at least ½ hour. Place the spinach leaves on a serving plate. Top the spinach with the peaches, pork, strawberries, blueberries, and pecans. Add the desired amount of salad dressing.
Peach Pecan Chicken
5 large peaches, peeled and pitted and mashed
1 cup white wine (or chicken stock)
1-teaspoon cinnamon
1/8-cup sugar
6 shakes green Tabasco
1/2-cup flour
1 egg, beaten
3/4 cup pecans, finely minced
2 tablespoons canola oil
2 chicken breasts, boned, skinned, split in half and slightly flattened
In a large skillet, combine the peaches, white wine, cinnamon, sugar and green Tabasco. Stir gently over medium heat until the peaches are tender and heated through. The sauce will reduce slightly and thicken. Set aside and keep warm. Place the flour on a flat plate, the egg in a large bowl and the chopped pecans on a flat plate. In a large skillet, heat the oil until hot. Dip chicken into flour and shake off any excess. Then dip into egg and finally into chopped pecans. Sauté 3 minutes on each side until cooked. Put onto dinner plate and top with peach sauce.
Deep Dish Peach Cobbler
Crust
4 cups all-purpose flour
2 sticks butter, chilled, cut into small pieces
1 cup shortening, chilled
1/2-teaspoon salt
7 tablespoons ice water
Place flour, butter, shortening, and salt in a large bowl. Using a pastry bender or two knives, cut the butter and shortening into the flour until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, stirring it in with a fork. Pat the dough into a ball, wrap it in plastic wrap, and refrigerate it at least 1 hour.
Filling
10 cups peeled, pitted, and sliced fresh peaches
Juice of one large lemon
1/2-cup sugar
1-teaspoon ground cinnamon
1-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1/4 cup unbleached all-purpose flour
Preheat the oven to 375F. When the dough has chilled, divide it in half. Wrap 1 half in plastic wrap and return it to the refrigerator. Roll out the other half on a floured board and fit it into the bottom and sides of a 9×13-inch baking pan.
Very gently toss peaches in the lemon juice in a large bowl. Add sugar, cinnamon, ginger, nutmeg, and flour and toss again with a spatula or wooden spoon to blend. Spoon the filling on top of the bottom crust. Roll out the remaining pastry on a floured board. Wet your fingertips with water and moisten exposed edges of the bottom crust. Place the top crust over the peach filing and crimp or flute the edges together. Cut several steam vents in the top crust. Bake the cobbler for about 1 1/4 hours, or until the crust is golden brown and the filling is bubbling. Transfer to a wire rack to cool, and serve.
Peach Ice Cream
1-quart milk plus 1 cup
1 can sweetened condensed milk
1 small can evaporated milk
2 teaspoons vanilla
1 pint whipping cream
1-cup sugar
3 tablespoons vanilla flavoring
3 cups mashed peaches mixed with 3/4 cups sugar and juice of 1 lemon.
In a large bowl combine all ingredients and mix well. Place into your electric ice-cream maker following manufactures instructions. Enjoy!
About Karen Young
