Peach Chutney + A Killer Burger

A few weeks ago, I got a babysitter for the babies, and took Caroline and Smith out for a day of fun.  We went to the natural history muesem (dinosaurs!  whales! dolphins! fossils!), then went out for lunch at a great burger place nearby.  I'm always a sucker for a fancy burger, so I ordered the Georgia On My Mind:  a grass-fed patty, topped with local goat cheese, arugula, and a sweet and spicy peach chutney.  It absolutely blew my mind, and after the first bite I was planning to recreate it in my own kitchen ASAP.

I'd never made peach chutney, but let me tell you - it's so easy, makes enough to freeze (or can), and it goes just swimmingly with pretty much anything.  It's got that killer combination of sweet-spicy-sour that I find utterly addictive.  I served it with goat cheese over a burger here, but this week I am planning to serve it with grilled pork tenderloin.  I'm positive that it would be great with any number of grilled proteins, as a topping for bruschetta, or even over some goat cheese or cream cheese as an appetizer.  Oh!  Or over baked brie, kind of like this sweet and spicy baked brie I posted earlier this summer!  Like I said, it's amazingly versatile, lasts for a few weeks in the fridge, freezes well… basically it's just an all-around great thing to have on hand.

And should you find yourself with some peach chutney on hand, I beg of you:  pretty please make this burger?  I promise you'll love it!

Peach Chutney
adapted from epicurious.com
makes 2-3 cups

• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped white onion
• 1 small jalapeño or serrano chile, seeded and chopped finely
• 1/3 cup golden raisins
• 1 Tbs minced garlic (2-3 cloves)
• 1 Tbs minced fresh ginger
• 1/2 tsp kosher salt
• 1 1/2 lbs firm but ripe peaches, peeled, pitted, and coarsely chopped

In a medium saucepan, combine the vinegar and sugars over medium-high heat.  Bring to a boil and add the bell pepper, onion, jalapeño, raisins, garlic, ginger, and salt.  Bring to a simmer and cook, stirring occasionally, for 10 minutes.

Add the peaches and any accumulated juices, and cook an additional 10-15 minutes, or until the liquid has thickened and the peaches are soft and tender, but still retain their shape.

Remove from heat and cool to room temperature.  Serve as desired, or store in the refrigerator in an airtight container.

Biscuits & Peach Jam-Buttermilk Ice Cream

If you're looking for the ultimate southern ice cream, I think this is it.  Made by a midwesterner no less ;).  But it's got the southern trifecta:  biscuits, peaches, and buttermilk.  Swirls of peach jam and crispy, buttery, slightly salty biscuit crumbles are mixed into a tangy buttermilk base, creating a great flavor profile of sweet-salty-tangy-creamy.   It's good stuff, right here.

I was admittedly a little apprehensive about biscuits being mixed into ice cream - it seems like it could have been a textural disaster - but I crumbled my biscuits into really small pieces, so it was just a nice little crispy and salty contrast to the creamy ice cream and sweet jam.

In short, I Joey Tribbiani'ed my love for peaches, biscuits, and ice cream, and "put my hands together." I urge you to do the same.

Biscuits and Peach Jam-Buttermilk Ice Cream
barely adapted from Jeni's Splendid Ice Cream Desserts
makes about 1 quart

• 1 1/4 cups heavy cream
• 2 Tbs cornstarch
• 3 oz (6 Tbs) cream cheese, softened to room temperature
• 1/4 tsp flaky sea salt
• 2/3 cup sugar
• 2 Tbs light corn syrup
• 2 cups buttermilk
• 1/2 cup crumbled sweet cream shortcakes (recipe follows)
• 1/2 cup Peach jam, chilled (recipe follows)

Whisk about 1/4 cup of the cream with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a medium bowl until smooth.  

Combine the remaining cup of cream, the sugar, and the corn syrup in a medium saucepan.  Bring to a boil over medium-high heat and boil for 4 minutes, stirring periodically.  

Remove from heat and gradually whisk the corn starch mixture into the cream mixture.  Return the pot to the heat and cook, stirring constantly with a heat-proof spatula, until slightly thickened, about 30 seconds.  Remove from heat.

Slowly whisk the hot cream mixture into the cream cheese until smooth.  Whisk in the buttermilk.

Cover with plastic wrap and chill for several hours, or overnight.

Assemble your ice cream maker and pour the ice cream base into the maker.  Freeze according to manufacturer's instructions.  Use a rubber spatula to mix the crumbled biscuits into the ice cream, then layer into a storage container, alternating layers of ice cream and jam.  Press a sheet of parchment paper directly against the surface of the ice cream and seal with an airtight lid.  Freeze until firm, at least 4 hours.

Sweet Cream Shortcakes

• 1 1/2 cups self-rising flour (only White Lily will do)
• 2 Tbs cold unsalted butter
• 1 1/3 cups heavy cream

Preheat the oven to 450 degrees.  Butter a 9x9 inch baking dish.  

Put the flour and butter in a food processor and pulse 15 times.  Add the cream and pulse until the dough comes together into a shaggy mass.  

Turn the dough out onto a lightly floured surface and knead briefly to bring it together.  Fold the dough in half, then fold it over itself two or three times.  Press the dough into the prepared pan.

Bake 15 to 20 minutes, or until lightly golden brown.  Remove from the oven and cool on a rack. 

Once it's cool, crumble enough of the biscuits to make 1/2 cup of crumbs.  Spread them in an even layer on a parchment-lined plate and freeze until needed.

Peach Jam

• 2 large peaches, peeled, pitted, and cut into large chunks
• 3/4 cup sugar
• juice of 1/2 lemon

Puree the peaches and measure out 1 cup of the puree for the jam.  Reserve any remaining puree for another use (recommended:  bellinis).  

Combine the peach puree, sugar, and lemon juice in a medium saucepan.  Bring to a boil over medium-high heat, stirring to dissolve the sugar, and boil for 8 minutes (or until it is thickened slightly).  Remove from heat and cool to room temperature, then refrigerate until ready to use.

Sweet & Spicy Peach-Baked Brie

 

Oh baked brie, how I love you so.  Is there any other appetizer out there that is guaranteed to disappear at a party?  Anytime I serve it, it really is gone.  Someone (ahem, not naming names) will even stand over the plate and scrape up every last bit of cheese.  We wouldn't want to waste imported cheese, now would we?

My typical preparation of baked brie is a wheel of brie, raspberry preserves, and then I wrap it up in puff pastry.  This particular version is a new twist, and one that I will definitely be making again and again!

Peaches are by far my favorite summer fruit, so to combine them with melty, gooey, deliciously creamy brie was a match made in heaven.  Especially since the said peaches are tossed with some spicy red pepper jelly and a bit of Dijon mustard.  The heat from the jelly and mustard is tamed a bit by the sweet peaches, and then the creamy brie ties them both together.  A huge bonus is that this comes together in just minutes, is super easy, and I guarantee that it will be a crowd pleaser.

As if you needed another reason to love peaches.  Or brie.  Or summer.

Sweet & Spicy Peach-Baked Brie
adapted from Southern Living, June 2014

• 1 Tbs pepper jelly
• 1 tsp Dijon mustard
• pinch red pepper flakes
• 1/4 tsp kosher salt
• pinch freshly ground black pepper
• 1 large peach, peeled, pitted, and diced
• 1 Brie round (about 13 oz), packed in a wooden box
• crackers or baguette slices, for serving

Preheat the oven to 350 degrees.  

Stir together the jelly, mustard, pepper flakes, kosher salt, and black pepper in a small bowl.  Set aside.

Unwrap the brie; use a vegetable peeler to scrape off the rind from the top of the wheel.  Use a spoon to scoop out 1/2 inch of brie from the center.  Eat what you scooped out ;).

Place the box on a rimmed baking sheet, and bake for 10 minutes.  Spoon the peach mixture over the top, mounding it slightly.  Bake another 5 minutes, or until the cheese is melted and the peaches are heated through.

Carefully transfer the brie + the box to a serving platter.  Serve immediately with crackers or bread.

Raspberry-Peach Sorbet

 

I feel as though I may have created a monster in Smith.  Since he has seniority at home now, I've been letting him take over some of Caroline's "jobs."  Like licking the spoon from the peanut butter jar, helping me change the twins' diapers, getting their bottles out of the cabinet, and finally, helping me in the kitchen.  Most recently, I was churning this sorbet, and he was beside himself when I let him sit on the counter and watch it churn.  And as he quickly learned, one of the perks of watching it churn is that you get to lick the dasher when it's done.  That's a big deal for my little dude.  However, he saw me scoop the sorbet into the container, then store it in the freezer.  And since then, several times a day he runs over to the freezer, grabs the handle, and says "I want.  ice cream."  He can't say "Caroline" correctly, but he has "ice cream" down.  Go figure.

Since he's just so darn cute when he does it, I've been obliging more often than I probably should, giving him a spoonful here and there.  I don't feel too guilty though, because this sorbet is actually pretty guilt-free.  With over a pound of fresh fruit and less than half of a cup of sugar, this is definitely in the "light and healthy" dessert category.  Sneaking him bites here and there definitely isn't the same as if we'd churned say, triple chocolate fudge salted caramel swirl toasted marshmallow brownie batter ice cream.

Summer produce is totally at it's peak right now, so the flavor of this sorbet is bright and fresh.  Since peaches are typically super sweet, they pair nicely with the tartness of the raspberries here.  And look how pretty it is - such a lovely shade of pink.  If you're so inclined, dropping a small scoop into a glass of champagne makes a lovely little cocktail as well.  There's something for everyone with this sorbet!

Raspberry-Peach Sorbet
adapted from Plum-Raspberry Sorbet from The Perfect Scoop, by David Lebovitz
makes about 1 quart

the peaches and raspberries I used were pretty sweet, so I only used 1/3 cup of sugar.  Feel free to add a bit more if your fruit isn't quite so sweet.  Or if you like really sweet sorbet :)

• 1 lb peaches (about 3-4 peaches, depending on size)
• 2/3 cup water
• 1/3 cup sugar
• 1 cup fresh raspberries
• 1 Tbs peach schnapps

Peel and pit the peaches, and cut into chunks.  Combine with water in a medium saucepan, cover, and cook over medium heat for 8-10 minutes, or until they're soft and cooked through, stirring occasionally.

Remove from heat and stir in the sugar and raspberries, and cool to room temperature.

Puree the mixture in a food processor or blender until smooth.  Press the puree through a mesh strainer to remove seeds and pulp.  Stir in the peach schnapps.

Chill the mixture for several hours, then freeze in your ice cream maker according to the manufacturer's instructions.

Black Bean & Corn Quinoa Bowls with Peach Salsa

 

Now that peach season is finally here, I can resoundingly proclaim that summer's officially here as well.  It's definitely not summer in the south until you bite into your first ripe, juicy peach.  My kids love them,  I'm obsessed with them... I am a born-and-raised Georgia girl, after all.  I love using them in both sweet and savory applications - anything from an appetizer, to a main dish, to a dessert, to a cocktail - anything is fair game.  Pssst, if you're as obsessed as I am with peaches, check out the Pinterest board I've created.  You will feel like you've died and gone to peach heaven.

So on to this fantastic use for peaches.  This dinner is pretty much my favorite way to eat.  It's light and healthy, uses lots of fresh and seasonal produce, and it's full of flavor and quite filling.  I started with a bowl of fluffy quinoa, then layered on a mixture of spiced and seasoned black beans and corn.  Finally, I topped the bowls with plenty of fresh peach salsa and a small sprinkle of queso fresco cheese.  You have plenty of varying textures, flavors, you have sweet, salty, spicy... it's good stuff here.

This is super fast and easy, which is definitely a must for me these days. As the quinoa cooks, prepare  the peach salsa and mix up the black bean mixture.  You can even prep all the components ahead of time, and just store it all separately. Assemble when you're ready to serve.  Or if you're making this for a group, let everyone make their own bowls - I went easy on the spice, but I think some pickled or fresh jalapeños would be really great sprinkled on top as well.  We all really loved this dinner, and the leftovers were great for lunch the following day.

I love peaches so much that I can't pick a favorite recipe or way to eat them, but what's yours?

Black Bean and Corn Quinoa Bowls with Peach Salsa
adapted from A Couple Cooks

Peach Salsa

• 4 ripe peaches, peeled, pitted, and chopped
• 1/2 medium red onion, minced
• 1/2 jalapeño pepper, ribs and seeds removed, chopped
• juice of 1 lime
• 2-3 Tbs minced fresh cilantro (more or less to taste)
• 1 large tomato, cored, seeded, and chopped
• Kosher salt

Combine all the ingredients in a medium bowl and gently stir.  Allow to sit 10-15 minutes before serving, to let the flavors meld.

Black Bean and Corn Quinoa Bowls

• 1 1/2 cups quinoa, rinsed well and drained
• 2 1/2 3 cups water or broth (chicken or veggie)
• 1 can black beans, rinsed and drained (or 2 cups cooked black beans)
• 1-2 ears corn, shucked, and the kernels cut off the cob (about 1 cup of kernels)
• 3-4 green onions, sliced (white and light green parts only)
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 Tbs minced fresh cilantro
• juice of 1 lime
• kosher salt and freshly ground black pepper
• 1/2 cup crumbled queso fresco cheese (or cojita or feta)

To cook the quinoa, add it to a medium saucepan with the water or broth.  Bring to a simmer and cook, covered, about 15 minutes.  Remove from heat and allow to sit for 5 minutes, then fluff it with a fork before serving.

Meanwhile, combine the beans, corn, onions, cumin, chili powder, cilantro, and lime juice in a medium bowl.  Stir to combine, then season with salt and pepper as needed.

To serve, layer the quinoa, black beans, and peach salsa.  Sprinkle about a tablespoon of cheese over the peach salsa, and serve.

Peach Dijon-Glazed Pork Tenderloin

Southern cooking sometimes gets a bad reputation.  People ask if it's all Paula Deen and fat back.  While yes, we do have those things, it's so much more than that.  I would argue that southern food has the richest traditions in the country.  It's about seasonal, fresh food that you harvest yourself - ask any born and bred southerner how many hours they spent on their porches shelling beans and shucking corn.  It's about family and fellowship - go to any little old lady's house after church on Sunday and you'll definitely find a veritable feast to feed any and all visitors and kinfolk.  And it's about tradition - every family has their own recipe for biscuits, pimento cheese, and banana pudding.

I love it when I find other chefs and authors who feel the same way as I do.  Virginia Willis is one of my favorite cookbook authors and southern women, and her cooking embodies what I love about southern cuisine.  Heavily steeped in tradition and family, seasonal, with fun twists to update classics.

Peaches and pork are both iconic in the south, and this dish combines the two in a super fast, easy, and delicious dinner.  Pork tenderloin is briefly brined in a brown-sugar salt mixture, then grilled.  As it finishes up on the grill, it's brushed with a sweet and spicy glaze of peach preserves and Dijon mustard.  I grilled some peaches on the side because - hey - it's peach season here, and why not?  The pork is juicy and flavorful thanks to the brine and it's stint on the grill, and it pairs perfectly with the glaze and grilled peaches.

I served this with goat cheese grits and grilled asparagus, and it was pretty much the perfect early-summer dinner.  The whole meal embodied everything I love about southern cuisine - grits, pork, peaches, seasonal, and most of all, loved by the whole family!

Peach-Dijon Glazed Pork Tenderloin
barely adapted from Basic to Brilliant, Y'all, by Viriginia Willis

• 1/4 cup kosher salt
• 3/4 cup firmly packed brown sugar
• 2 cups boiling water
• 3 cups ice cubes
• 2 (1 1/2 lb to 2 lb) pork tenderloins, trimmed
• 1/2 cup peach preserves
• 1 Tbs finely chopped fresh rosemary
• 1/3 cup Dijon mustard
• freshly ground black pepper

Combine the salt and brown sugar in a large heatproof bowl.  Add the boiling water and stir to dissolve, then stir in the ice cubes.  Stir until the water has cooled to warm room temperature, and add the pork tenderloins.  Cover the bowl with plastic wrap and refrigerate 30 minutes (Don't brine any longer, or the pork will be too salty!).

Meanwhile, stir together the peach preserves, rosemary, and Dijon.  Season to taste with salt and pepper.

Prepare the grill.  

Remove the tenderloins from the brine, rinse well, and pat dry with paper towels.  Season with black pepper.

Grill, turning once, until the internal temperature reaches 145 degrees, about 15 minutes.  During the last few minutes, brush with the peach-dijon mixture.

Remove to a cutting board and cover with aluminum foil.  Allow to rest about 5 to 10 minutes.  Slice on the diagonal and serve immediately with the remaining sauce.

Strawberry Rose' Sangria

When I was pregnant with Caroline, all I wanted was a glass of sangria.  I wanted red wine sangria - with the booze-soaked fruit at the bottom of the glass.  And wouldn't you know - when I finally gave birth and was ready to have a drink again, it was completely lackluster.  We went to a Mexican restaurant, and as usual I hemmed and hawed deciding whether to order a margarita, beer, or sangria.  But I ended up going with sangria since I'd been craving it for all those months.  And it was not good.  I'm pretty sure it was just a bottle of "sangria" from the grocery store.  No fruit on the bottom.  Being in my hormonal post partum state, I think I started crying.  And Joey quickly flagged the waitress down and ordered me a margarita.

I can't think of a single person who would be disappointed in this sangria.  It's pretty awesome.  You start by soaking strawberries and peaches in sugar, vodka, and triple sec - it makes them unbelievably sweet and perfect.  Then you add rose' wine and sparkling water.  I know that rose' wine seems to get a bad rap because of the association with white zinfandel, but trust me on this.  It's not white zin.  It is not cloyingly sweet.  It's dry, fresh, very crisp, and incredibly drinkable.  It's actually my favorite wine to drink throughout the summer.  So if you're a fellow rose' lover, I'm sure that you can imagine that combination of rose' wine with strawberries is pretty great.  

Sangria is my absolute favorite cocktail to make when we entertain.  It's ideally made ahead of time so you have no prep work to do when it's time to (drink) eat.  Just pour and enjoy.  Cinco de Mayo is just over a week away, so if you can't/don't do tequila (don't worry, I've been there), then this sangria is a great alternative to margaritas. 

Strawberry Rose' Sangria

adapted from The Cilatnropist

• about 1 1/2 cupa sliced frozen peaches (or 2 peaches, peeled, pitted and sliced)
• 3 cups hulled and quartered strawberries
• 1/4-1/3 cup sugar (depending on how sweet you like your sangria and how sweet your strawberries already are)
• juice of 2 lemons
• 3/4 cup triple sec
• 1/4 cup vodka
• 1 bottle dry Rose' wine, chilled
• 2 cups sparkling water, chilled

In a large pitcher, stir the fruit and sugar until the fruit starts to release it's natural juices.  Mix in the lemon juice, triple sec, and vodka.  Allow to sit (at room temperature) 2-3 hours, stirring occasionally.

When ready to serve, stir in the Rose' wine and sparkling water.  Serve each glass with some of the strawberries and peaches.

Spiced Peach Carrot Bread

I'm writing a guest post today for Jen over at Beantown Baker, and I'm sharing a recipe for Spiced Peach Carrot Bread.  Go visit her site for the recipe!  Happy Friday!

Brown Sugar-Cinnamon Peach Pie

Rivaled only by banana pudding, peach pie is the quintessential southern dessert.  Just like biscuits and pimiento cheese, everyone and their grandma has their own secret family recipe.  I don't know what my family recipe was, but this will be it in the future.  It is a pretty basic peach pie recipe, but it's amped up by the addition of cinnamon and brown sugar.  They give the peaches a nice warmth that balances their sweetness. 

Even though I absolutely love peaches, peeling them can be a bit of a pain.  I actually have a nice and sharp vegetable peeler that I use most of the time, but you can also peel them the same way you peel tomatoes:  use a sharp knife to cut a small "x" in the bottom of the peach, then cook them in boiling water for 30-60 seconds.  Submerge them in a bowl of ice water to stop them from cooking, and when they're cool enough to handle, the skins should slip right off.  I use this method if I have more than just a few peaches to peel.

I had actually never made a lattice crust before, but my friend Annie of Annie's Eats has a great tutorial.  It wasn't difficult at all, and with just a few more steps than usual, you have such a stunning and impressive looking dessert.

My dad isn't a huge fan of cake, so when we hosted him and my stepmother over for his birthday last weekend, I offered to make a pie instead.  This went over very well with both of them, and served warm with a big scoop of vanilla ice cream, it doesn't get much better.


Brown Sugar-Cinnamon Peach Pie
adapted from Southern Living, July 2011

• 1 recipe double-crusted pie dough
• 6-8 large fresh, firm, ripe peaches (3-4 lbs)
• 1/4 cup flour
• 1/2 cup firmly packed brown sugar
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbs bourbon or whiskey
• 2 Tbs butter, cut into small pieces
• 1 large egg, lightly beaten + 1 tsp water
• 1 1/2 Tbs granulated sugar + 1/2 tsp cinnamon

Divide the dough into 2 equal pieces and on a lightly floured surface, roll the first piece into a 12-inch circle.  Starting at 1 side of the dough, wrap it around a rolling pin and transfer to a 9-inch pie plate.  Press dough into the plate being careful not to punch through.  Trim the overhang.

Peel the peaches, and cut into 1/2-inch thick slices, and cut the slices in half.  In a large mixing bowl, whisk together the flour, sugars, cinnamon, and salt.  Add the peaches and bourbon, and stir to coat.  Immediately pour the filling into the pie plate, and scatter the butter pieces over the top.  Don't make the filling until you are ready to use it, because the peaches will give off too much of their liquid and the filling will be runny.

Roll the second pie crust into a 10-inch circle, and if making a lattice crust, cut into several strips using a pizza cutter or knife.  Make a lattice design over the peaches.  If you choose to make a standard top, transfer the crust to the pie, pinch the edges together to make a fluted edge or use the tins of a fork to press them closed.  Cut a few slits in the top to release steam.

Brush the top with the egg wash, then sprinkle with the cinnamon-sugar.

Freeze the pie for 15 minutes.  Meanwhile, preheat the oven to 425 degrees, and position the oven rack to the lowest position.  Heat a baking sheet in the oven as it preheats.

Place the pie on the preheated baking sheet.  Bake 15 minutes, then reduce the oven temperature to 375 degrees.  Bake 40 minutes.  If the crust is getting too dark, cover loosely with aluminum foil.  Bake an additional 15-25 minutes, or until the juices are thick and bubbly.  Transfer to a wire rack to cool 2 hours before serving.

Recipe Remix: Peach Pie Bars

My sweet baby sister lives in Georgia Peach country, and when she came to visit last weekend, I requested that she bring some peaches.  She asked how many, and I said the sky's the limit!  I figured I'd cook, bake, and snack on as many as I could handle, then turn the rest into jam or preserves. 

I made blackberry pie bars for Project Pastry Queen back in May, and I loved them so much that I couldn't wait to try them out using different fruits.  Since peaches are my favorite fruit, I knew I wanted to make that variation first.  These are maybe a little more involved than the blackberry version, simply because the peaches need to be peeled and chopped before adding them to the mix.  But that can be done while the crust is baking, so they're still very easy and low-maintenance.

These are everything you'd think they'd be - sweet, buttery, and delicious.  The peach-sour cream filling seeps into the crust and topping a bit, giving you the best of both worlds - a crispy crust and topping with a soft and sweet filling.  I personally don't think pies are that much work or terribly difficult once you get the pie crust technique down, but these bars are a great alternative.  Plus, they are portable and can be eaten without a plate or utensils.  I couldn't possibly choose a favorite between pie and these bars, so I'll just say they both have their place in the world!   And on a related note, I'll be sharing a recipe for peach pie on Friday!


More Peach Goodness:
Peach-Tilapia Packets
Pork Tenderloin with Peach-o de Gallo (Confections of a Foodie Bride) 
Peach Vanilla Bean Jam (Annie's Eats)
Fresh Peach Ice Cream
Triple Vanilla Bean-Scented All-Peach Pie (Ezra Pound Cake)
Peach-Cream Cheese Tart
Peach Wine Coolers
Peach Lemonade Coolers (Cook Au Vin)
Grilled Chicken with Peach BBQ Sauce (Tracey's Culinary Adventures)
Peach Salsa


Peach Pie Bars
adapted from Rebecca Rather, The Pastry Queen

Crust and Topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

• 4 large eggs
• 1 1/2 cups sugar
• 1 cup sour cream
• 3/4 cup flour
• pinch salt
• 1/4 tsp cinnamon
• 1 tsp vanilla extract
• 2 1/2 lbs peaches, peeled, pitted, and chopped

To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, cinnamon, and vanilla extract.  Gently fold in the peaches and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Peach, Prosciutto, and Brie Panini

I am pretty sure that if Joey had to choose, sandwiches would be his favorite dinner.  And I'm certain that his choice would have nothing to do with the fact that it basically generates 3 dishes for him to wash - a pan, a knife, and a cutting board.  I try and plan a sandwich night once every week or two.  More in the summer - there are BLTs to be eaten then!

I'm not sure where I got the idea for this particular sandwich - I'm sure I saw something similar somewhere, but I'm glad I made it - I've made my love for peaches quite clear, just as my love for sweet + savory, so it should come as a shock to no one that this was a big hit in our house.  Peaches - good.  Prosciutto - good.  Brie - goooood.  Seriously, is there anything that is not made better by the addition of brie? 


More Sandwich Love:
Apple-Almond Chicken Salad
Chicken Caesar Clubs
Tomato, Mozzarella, and Pesto Paninis
Goat Cheese and Strawberry Grilled Cheese
Shrimp Rolls 
Ultimate Grilled Cheese 


Peach, Prosciutto, and Brie Panini
a Pink Parsley Original

• 4 slices good sandwich bread
• butter
• Dijon mustard
• Peach preserves
• 1 peach, peeled and sliced
• 4 slices prosciutto
• 1-2 oz brie

Butter one side of each piece of bread.  Flip over and spread 2 slices with mustard and the other 2 slices with peach preserves.

Preheat a nonstick skillet or panini press.  Layer the prosciutto, peaches, and brie over the prepared bread, and top with the remaining bread to make a sandwich.

Cook 2-3 minutes per side, or until browned and crispy, and the cheese is melted.  Allow to cool 1-2 minutes before serving.

Peach-Tilapia Packets

I hope that you all love peaches as much as me, because I have no less than 4 peachy recipes to share in the coming weeks.  Some are savory, some are sweet.. but they are all pretty awesome! Peaches are by far my favorite summer fruit, so I definitely take advantage and cook with them as often as possible while they're in season.

I know that tilapia gets kind of a bad reputation, but I actually think it's a great fish.  As far as farmed fish goes, it is one of the most sustainable choices out there - though buying US caught tilapia is a better choice than going foreign.  Plus, it is very mild, cooks quickly, is very affordable, and can be combined with so many other flavors to create tons of different flavor profiles.

This recipe is one of my new favorites.  You make an easy marinade from fresh peaches, garlic, and herbs, and marinate the fish for up to several hours.  Each piece of fish is then wrapped in a foil packet and grilled (or baked).  Super low maintenance, and super tasty and healthy.  I really love pairing fruit with fish, so this was an especially awesome dinner for me.  The herbs and garlic help to keep the peaches from overpowering the delicate fish, but there is still plenty of peachy goodness to enjoy.

And speaking from experience, it is also a very forgiving dish.  My grill ran out of propane as I cooked this, so I had to transfer it to the oven to finish cooking.  I ended up overcooking the fish just a tad, but it still tasted great, and the foil packets really help to keep the moisture in.  I served this with an incredibly awesome rice dish that I'll be sharing in the next few weeks, along with some grilled (umm and then broiled when the propane ran out) zucchini.  It was an awesome summer dinner that I can't wait to enjoy again before peach season is over!

Peach-Tilapia Packets
adapted from How Sweet it is

• 2 large peaches, peeled and roughly chopped
• 2 Tbs fresh basil
• 2 Tbs  fresh mint
• 2 Tbs  fresh parsley
• zest of 1/2 lemon
• 1/4 cup olive oil
• 1-2 cloves garlic, smashed
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 tilapia filets
• 1 red onion, sliced into rings

 Combine all the ingredients through the pepper in a food processor, and blend until the mixture is combined and smooth. 

Line a medium baking dish with the fish (or use a large ziploc bag), and pour the marinade over it.  Turn the fish a few times to coat well, then cover and refrigerate at least 1 hour, or up to 14 hours.

Prepare grill by preheating to medium-high heat. 

Lay out 4 14-inch lengths of foil, and arrange a few onion slices in the center of each one.  Using tongs, transfer 1 piece of fish to each piece of foil, then spoon a little marinade over the tops.  Fold the foil over the fish, folding the edges to seal.

Grill 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.  Alternatively, cook in the oven at 425 degrees for 12-15 minutes.  Carefully open the packets to serve.

Fresh Peach Ice Cream

Growing up, the Fourth of July was one of my favorite holidays.  My sweet grandpa hosted a family reunion every year, and it was pretty much the highlight of my summer.  It was a potluck with lots of yummy food, but for me the highlight was swimming and peach ice cream.  He had an in-ground pool, so all the kids just spent the entire day swimming.  We only got out for 2 things: 

1. to eat lunch - and then wait 30 minutes before we were allowed back in of course (does anyone still follow that rule?)
2. To eat ice cream.  A few hours after lunch, Pop would pull out his hand-cranked ice cream maker and churn fresh peach ice cream.  

It was nothing fancy - just vanilla ice cream with peaches mixed in.  But I loooooved it.  Nothing says summer in the south like fresh peach ice cream.  Especially when its still the consistency of soft serve, and the peaches are so ripe that they just melt in your mouth.  I can still remember standing around Pop with my cousins just waiting for him to deem it frozen enough for us to eat ... and then wait another 30 minutes before we were allowed back in the pool.

Lately I've been feeling really nostalgic about my childhood memories, and as a result I've been dying to make peach ice cream.  Plus, it's delicious.  And even though the peach ice cream of my childhood was as basic as it gets, I set out to find a recipe that elevated it.  Of course Cook's Illustrated had what I was looking for.

This is a pretty standard custard-style ice cream (meaning it's made with egg yolks), but it is brought to new heights by the peaches.  They are first macerated for a while, then briefly cooked to form a peach syrup + softened peaches for mixing into the ice cream.  Before the ice cream base is churned, the syrup is mixed into it, and then the peaches are added to the mix just as it's finished churning.  You are left with a subtly peachy ice cream base studded with bits of sweet and juicy peaches.

Since Caroline is allergic to eggs, she can't enjoy this particular batch of ice cream, but I definitely plan to make a batch using no eggs later this summer - because even though my Pop is still alive, he no longer hosts the family reunion and his ice cream making days are behind him.  So we'll just create our own peach ice cream memories, and maybe Caroline have some happy memories of the summer right before her world was turned upside down by a baby boy!

Fresh Peach Ice Cream
adapted from Cook's Illustrated
makes about 1 quart

• 3 medium peaches, peeled, pitted, and cut into 1/2-inch cubes (about 2 cups)
• 1/2 tsp lemon juice
• pinch salt
• 1 cup + 6 Tbs granulated sugar
• 1 1/4 cups whole milk
• 1 1/3 cups heavy cream
• 6 large egg yolks
• 1 tsp vanilla extract
• 2 Tbs Peach Schnapps

Combine the peaches, lemon juice, salt, and  1/2 cup sugar in a medium saucepan.  Stir well and allow to sit at room temperature for 1-2 hours.

Heat over medium-high heat until the peaches soften slightly, about 3-4 minutes.  Stir in the Peach Schnapps and refrigerate at least 4 hours, or overnight.

Meanwhile, position a fine-mesh sieve over a large bowl set in an ice bath. 

Whisk the egg yolks with 6 tablespoons of sugar until the mixture is pale yellow.

Combine the milk, cream, and 1/2 cup sugar in a medium saucepan.  Cook over medium heat, stirring occasionally, until steam appears, about 5-6 minutes.  Stream half the mixture into the egg yolks, whisking constantly. 

Return the milk-yolk mixture to the saucepan and set over medium-low heat.  Whisking constantly, cook until the mixture reaches 180 degrees and thickens slightly.  The foam will subside and steam will rise from the custard as it approaches 180 degrees.

Remove from heat and strain mixture into the prepared bowl.  Stir often until the mixture cools to room temperature, then stir in the vanilla extract. 

Cover and refrigerate for at least 2 hours (can also be left overnight).

When ready to churn, strain the syrup from the peaches into the vanilla custard.  Freeze the ice cream according to your manufacturer's instructions, and when it's done, add the peaches and churn just until they are incorporated, about 30 seconds.

Transfer to an airtight container and freeze until firm, at least 2 hours.

PPQ: Peach Cobbler

It's my turn to host Project Pastry Queen again, and I've noticed a pattern.  Every single one of my recipe choices has been a fruit-based treat.  For a self-proclaimed chocoholic, I am actually a bit surprised by that!  Though I'll be honest:  this time I was thisclose to choosing a cake with Jack Daniels icing, since I knew my week landed on Father's Day and Joey loves Jack.  However, I decided to be selfish, since I wouldn't have been able to eat a cake that frosted with whiskey.  Plus, peaches are coming into season here, and what kind of Georgia-girl would I be if I don't choose peaches??

This peach cobbler is nothing fancy or complicated - just a really basic dessert.  The kind you'll find at a church picnic or your grandmother's house.  Fresh, sweet peaches with a doughy and buttery crust.  You'll want to serve this warm, with vanilla ice cream; though I did eat my fair share straight from the dish, and it still tasted pretty fantastic. 

I stayed pretty true to the recipe, but I added a bit of cinnamon to the peaches to give them a little warmth and bring out more sweetness.  I started to make these into individual cobblers, but in the end decided to stay rustic and family-style. 

I hope all the dads out there have a happy Father's Day!  See how everyone else liked this cobbler, and check back next week - we're baking up muffins that use an entire lemon!

Hill Country Peach Cobbler
adapted from The Pastry Queen, by Rebecca Rather

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 Tbs baking powder
• pinch salt
• 3/4 cup milk 
• 3 cups sliced fresh peaches
• 1/2 tsp ground cinnamon
• 1/2 cup firmly packed brown sugar

Preheat the oven to 350.

Melt the butter in a small saute pan set over medium-high heat until it bubbles and turns a nutty-brown color.  Watch it carefully to prevent it from burning.

Pour the butter into an 8-inch square baking dish.

In a medium bowl, stir together the granulated sugar, flour, baking powder, salt, and milk.  Pour the mixture over the butter, but do not stir.

Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon and then the brown sugar.

Bake the cobbler for 40-45 minutes, until the top is golden brown.  Miraculously, the batter will migrate from the bottom of the pan to the top to cover the peach slices.  Serve warm with vanilla ice cream, or at room temperature.

Chipotle-Cornmeal Crusted Fish

If I see a recipe and the word "chipotle" is in the title, it's pretty much guaranteed that I'll make it.  I just love the smoky-spicy flavor that chipotles give food.  This was also an incredibly easy and quick dinner to throw together.  AND I used the leftover corn muffins for the crust instead of plain cornmeal, which made the fish especially delicious. Win - win - win. 

The peach salsa is a great accompaniment to the fish, and well, smashed potatoes go with just about everything.  This was a great dinner, and it speaks volumes of the fish when Caroline finished that before even touching her mashed potatoes.  I used tilapia since it was on sale, but I would also suggest, cod, catfish, or halibut.  Any white fish would be great,  Just be sure to adjust your cooking time based on the thickness of the fillet. 


One Year Ago:  Seafood Risotto



Fish with Cornmeal-Chipotle Crust
adapted from Moosewood Restaurant New Classics

• 4 firm fish fillets (5-6 ounces each)
• 2 canned chipotles in adobo sauce, minced
• 1 Tablespoon vegetable oil
• juice of 1/2 lime
• 1 large garlic clove, minced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/2 cup cornmeal, or cornbread crumbs

Peach Salsa
makes 2 cups

• 2 ripe peaches, peeled, pitted, and chopped
• 1 ripe tomato, cored, seeded, and chopped
• 1/2  bell pepper, seeded and chopped
• 1 garlic clove, minced
• 2 Tablespoons chopped cilantro
• 1/2 jalapeno, seeded and minced (about 1 Tbs)
• juice of 1/2 lime
• pinch salt
• freshly ground black pepper

 For the salsa, mix together all the ingredients, and set aside for at least 10 minutes.  Taste and season accordingly.

Preheat the oven to 375 degrees.  Lightly oil a large baking sheet with oil. Pat the fillets dry with a paper towel, and season with salt and pepper.

In the bowl of a food processor, combine the chipotles, oil, lime juice, cilantro, garlic, thyme, and salt.  Pulse a few times to combine. 

Pour the sauce into a shallow bowl or dish, and spread the cornmeal in a separate dish.  Dip each fish fillet first into the chipotle sauce, then dredge in the cornmeal.  Turn the fish several times to coat, and pat the fillets to adhere the crumbs.  Arrange the fish in a single layer on the prepared baking sheet.  Drizzle with a small amount of oil.

Bake uncovered until the fillets are golden and the fish flakes easily with a fork.  It could be as little as 10 minutes, or up to 25 depending on the type and thickness of the fish.  For the last 2 minutes, turn on the broiler to acheive a crispy crust. 

Serve with peach salsa and lime wedges.

PPQ: Peach Cream Cheese Tart

 I hope you guys aren't getting tired of peach recipes, because I fully intend to bombard you with them until the cruelly short peach season is over.   They are by far my favorite fruit, and I love eating them in savory dishes, sweet, dishes, and over the kitchen sink (with the fuzz peeled off of course - who eats the skin?). 

When I first bought The Pastry Queen last summer, this was one of the first recipes that stuck out to me.  Why I never made it last summer, I don't know.  So when Tara chose it for this week's Project Pastry Queen recipe, I was stoked. 

This isn't a last-minute dessert, as you need time for the dough to chill, mixing up the filling, peeling, pitting, and scoring the peaches, baking the tart, glazing, and finally chilling the tart.  But its all pretty basic, and the result is definitely worth it for me.  This is what I would classify as a "cheesecake tart,"  as it basically tastes like a cheesecake baked in a pastry crust in a tart shell.  And that's most definitely not a bad thing.

The sweet cheesecake filling is cream cheese and mascarpone based, topped with peaches that have been coated in cinnamon-sugar, and then brushed with an apricot-brandy glaze.  The peaches are sweet and caramelized, and the filling is perfectly sweet and tangy.  This is definitely a dessert to impress.

Tara has the full version posted on her blog, Smells Like Home.  Next week, we're cooling down with Watermelon Lemonade!

One Year Ago:  My most popular post ever!  Chicken Enchiladas!

PPQ: Peach Jam Scones

My choice for this week's Project Pastry Queen is Peach Jam Scones.  I pored over the cookbook for a few hours, and I went back and forth between a few recipes before finally settling on these.  I just can't resist peaches!

Both of my sisters were in town for a night, so I made these for breakfast.  We all really liked them - our daughters included!  The combination of the jam and fresh peaches make them nice and sweet, and the scone is light and fluffy.

I used a trick I learned from Cook's Illustrated and grated the butter, then froze it before adding it to the dry ingredients.  It helps the butter become incorporated easier, thereby keeping the butter nice and cold, giving you a flakier scone.  I wold recommend working fast though - my scones spread a bit in the oven.  I think refrigerating or freezing them briefly would also help.

Next week:  More peaches!  Peach and Cream Cheese Tart coming up!

Peach Jam Scones
adapted from The Pastry Queen, by Rebecca Rather
makes 8 really big scones

• 6 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup baking powder
• 1/4 teaspoon salt
• 1 1/2 cups unsalted butter, very cold (3 sticks)
• 1 1/2-2 cups buttermilk
• 1/2 cup peach jam
• 3 fresh peaches, peeled, sliced, and pitted
• 1 Tablespoon melted butter

Preheat oven to 425.  Grate the butter on the large holes of a grater, and place in the freezer for at least 10-15 minutes.

In the bowl of a food processor, combine the flour, 1 cup of sugar, baking powder, and salt for 30 seconds.  Add the butter and pulse a few times.  With the processor running, slowly pour 1 1/2 cups of the buttermilk through the feed tube.

Stop the processor as soon as all the milk has been added.  If the dough has formed a ball, remove it onto a floured surface.  If not, add more buttermilk, 1 Tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

On a lightly floured surface, use your hands to pat the dough into a 1/4-inch rectangle, about 12 by 10 inches.  Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices over the jam.  Fold the plain dough over the jam-side to make a 12 by 5 inch rectangle with the peaches and jam folded inside.  Cut the dough into 4 rectangles, then cut each rectangle diagonally into 2 triangles.  Brush each scone with melted butter and sprinkle with the remaining 1/4 cup sugar.

Bake on an ungreased cookie sheet for 10 to 15 minutes, until the scones are light golden brown.  Serve warm or at room temperature.

Fried Peach Pies

So I joined a new blogging group!  Ashely and Shawnda attended a cooking demo by Rebecca Rather aka the Pastry Queen, and decided to cook their way through her first cookbook.  Of course I can't turn down a chance to bake through one of my favorite cookbooks, so I signed up.

This week's recipe was chosen by Ashley of Delish, and she chose Fourth of July Fried Pies.  The original recipe makes 12 pies, 4 each of blueberry, cherry, and peach.  I knew I didn't need 12 pies lying around my house unattended, so I opted to only make the peach ones, and I divided the recipe in half.  I also added a splash of bourbon and a little brown sugar to the filling... because why not?

These pies have the option of being either baked or fried.  Since I try to keep things light around here, I tested one baked before I decided what to do with the rest.  And then I fried the rest.  Its not that the baked one wasn't good, but it wasn't as good.  Plus, I was hoping to achieve a pie similar to a certain famous drive-through restaurant/local institution here in Atlanta.

If you'd like to join us cooking through The Pastry Queen, check out the blog, Project Pastry Queen.  And stay tuned, because this week we're making Creme Brulee French Toast!!

Fried Peach Pies
adapted from The Pastry Queen, by Rebecca Rather
makes 6-8 peach pies


Peach Filling

• 3 white peaches, peeled, pitted and chopped into 1/2-inch dice
• 1/3 cup peach preserves
• 1 Tablespoon bourbon or whiskey (optional)
• 1 Tablespoon brown sugar

Dough

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 Tablespoon salt
• 1/2 cup (1 stick) unsalted butter, chilled
• 3/4 cup ice water

safflower oil, for frying


Glaze

• 1/2 cup powdered sugar
• 1 Tablespoon milk
• 1/4 teaspoon vanilla extract

In a medium bowl, combine the peaches with the preserves, bourbon, and brown sugar.  Stir well to combine and set aside.

In the bowl of a food processor fitted with the dough blade, combine the flour, baking powder, and salt.  Pulse a few times to combine.

Cut the butter into 1/2-inch cubes, and scatter over the flour mixture.  Process for several 3-second pulses, until the mixture looks like cornmeal.  With the processor on, pour the water into the food processor through the feed tube, and continue to mix until a ball forms.

Transfer the dough to a well-floured surface, and roll into a 1/16 inch circle.  Cut out dough circles with a 5-inch diameter cutter (I used a cereal bowl).  Put 1 tablespoon of filling into the center of each circle and fold the dough rounds in half.  wet your fingers with water and press to seal the edges.  Use a fork to crimp the edges.

Using a large skillet or frying pan, pour the oil to about 1-2 inches.  Heat the oil over medium-high heat.  When a scrap of dough sizzles when dropped into the oil, it is hot enough.  Fry the pies, a few at a time, 3-4 minutes per side, or until they are golden brown.  Drain on paper towels.

To make the glaze, whisk together the powdered sugar, milk, and vanilla extract.  Brush the warm pies with a pastry brush and serve immediately.

Recipe Remix: Peach Wine Coolers

So often in my write-up for a recipe, I comment that it is open to many adaptations.  I thought it would be a fun feature if I actually started sharing those adaptations with you.  Oftentimes I will make the recipe again and use it in a completely different way, or change the flavors, or find a creative use for leftovers.  I never thought to post about it, but now I will!  For example, I sometimes save a little filling from enchiladas, mix it with a little sauce, then top with cheese and bake it.  It makes a really delicious dip!  I've also recently come up with a new way to serve the filling from the Swiss Chard Manicotti that I'll share soon.

But today's recipe remix is for the strawberry wine coolers I posted several weeks ago.  I believe I even commented at the time that I couldn't wait to try them with peaches.  So when my sister brought me some peaches (she lives in the middle of Georgia peach country), I knew exactly what I would do first.

Just like the strawberry counterpart, peach wine coolers are a little bit sweet, a little bit dry, and a lot delicious.  I followed the same method as the strawberry, but I didn't strain out the pulp.  I think its optional if you use peaches.  The mixture was a little thicker, but I didn't mind.  Just more peach flavor!  I also used peach schnapps instead of vodka in the mixture.  Again, more peachy flavor.

I've made these a few times since, and I have to say, I think I like the peach variation even better than the strawberry.

One Year Ago:  A Duo of Goat Cheese Bruschetta


Peach Wine Coolers
inspired by  The Lee Bros. Simple Fresh Southern
serves 6

• 1 pound fresh peaches, peeled and chopped
• 2 ounces peach schnapps
• generous pinch of kosher salt
• 2 750-mL bottles dry Reisling, Pinot Grigio, or Sauvignon Blanc
• ice, for serving

Combine the peaches, peach schnapps, salt, and 2 scant cups of the wine a blender.  Puree until smooth and frothy, about 1 minute.

Either strain through a fine-mesh sieve, or transfer directly to a pitcher or bowl.  Refrigerate at least 2 hours.

To serve, fill a large wine goblet with ice, then fill about halfway with the peach mixture.  Top off with reserved wine, and garnish with mint.

Peach and Vidalia Onion Salsa

So the summer that I met Joey easily ranks up there as one of my favorite times of my life. I was living in a great apartment, had great friends, enjoyed my job, and just had a great time in general. And of course meeting my future husband was the icing on the cake :-) I was less than a year out of college, so I hadn't started feeling like a grown-up yet: no mortgage, car payment, or any adult responsibilities really. Almost every weekend my friends would come over, and we'd go to my pool. I always liked to have yummy snacks for us to eat, and salsa was among my favorite things to make. I seriously made a batch at least once a week. I had so much fun experimenting with different combos and flavors, but this was my favorite. Ripe Georgia peaches, tomatoes, and a hint of spiciness from jalapeno. Now everytime I make this, I think of that summer, and of course I think of meeting my wonderful husband. Maybe my salsa was what made him fall in love with me? ;-)

This is a really easy recipe, and can be altered to suit your tastes. I'm a spice wuss, so I only add half of a seeded jalapeno. I also love cilantro, so I have a heavy hand with that. Hope you enjoy this salsa as much as we do!

Peach Salsa

• 2 ripe peaches, peeled and coarsly chopped
• 3 medium tomatoes, seeded and coarsly chopped
• 1/2 medium sweet onion, coarsly chopped
• 1/2 jalapeno, seeds and membranes removed, and diced
• 1/2 cup cilantro leaves
• 1 garlic clove, minced
  
• 1 Tablespoon red wine vinegar
• juice of 1 lime
• 1/2 teaspoon salt
• 1/8 teaspoon freshly cracked pepper

Combine all ingredients in a food processor, and pulse 10-15 times, or until desired consistency is reached. Taste and adjust seasonings to taste (salt, jalapeno, garlic, etc). I like to eat with blue corn or multi-grain chips.