It's the Hap Happiest Time of the Year. Peach season. Any unique, new, outstanding recipes?

M

Marg CDN

Well-known member
Made a peach crumble bar which paled in comparison with its blueberry cousin.

Will try the peach sour cream coffee cake by Ina Garten, or just add peaches to my old recipe.

Will make and can some salsa.

????

It's such a short season and I become quite despondent as its end nears.

 
Colonial peach cake

Colonial Peach Cake

Cake, Dessert, Peach, Tart
Servings: 12 Source: Great Recipes from New York Times
INGREDIENTS

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons sugar
14 tablespoons butter, divided
4 egg yolks
1/2 cup bread crumbs
1/3 cup water, cold
2 pounds peaches, peeled and sliced
1 cup sugar, plus 2 tbsp.
2 tablespoons whipping cream
DIRECTIONS

Sift first 4 ingredients together. Cut in 11 tbsp. butter. Add 2 egg yolks and water. Mix well. and pat dough with fingers into 15 x 10 in. jelly roll pan.

Sprinkle with bread crumbs and dot with remaining butter.

Place sliced peaches on top of bread crumbs. Sprinkle with 1 cup of sugar. Beat 2 egg yolks, remaining 2 tbsp. of sugar and whipping cream together and pour over peaches.

Bake at 350 degrees for 45 minutes. When cool, cut into two-inch squares for serving.

Note: Recipe can be halved and baked in a 9 in. square pan.

 
Glazed peach pie or tarts. I always make the phyla dough tarts.

Ingredients:

2 cups peaches
1/4 cup water
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 tablespoon butter
1/2 baked pie shell
Variation:
2 sheets phyllo dough


Directions:

Crush enough peaches to make one cup, leaving remaining peaches to slice. Combine crushed peaches with water, sugar, and cornstarch. Cook until clear (2 to 3 minutes) stirring occasionally. Add butter, cool slightly. Line baked pie shell with sliced peaches. Pour glaze mixture over peaches. Chill at least 2 hours.

Variation: For tarts, cut 4 to 5 inch squares of phylo dough. Stack 4 layers of phyllo squares, buttering each layer lilghtly. Form to fit in muffin cups. Bake at 350 degrees for 8 to 10 minutes or until golden. Cool and fill with sliced peaches and glaze.

NOTE; Use ceramic muffin cups to make a larger size phyllo cup- Spray outside of cups and place upside down on a foil-lined baking sheet. Cut 9 x 13 in. phyllo layers into 6 equal pieces. Lay phyllo over the bottom of each to form a cup. Bake at 350 degrees for about 15 minutes or until golden. Remove from oven and let cool for about 10 minutes. Remove phyllo from containers and cool completely on a wire rack.

Variation: Blueberry filling:
3 cups fresh blueberries
1/2 cup sugar
2 Tbsp. cornstarch
pinch salt
2 Tbsp. lemon juice

put half the blueberries into a medium saucepan. In a small bowl, stir together the sugar, cornstarch and salt. Add to the berries along with the lemon juice and bring to a simmer; cook for a few minutes, until the berries burst and soften and the juices thicken. Once it comes to a boil, make sure it cooks for a full minute to maximize thickening potential and make sure it's not starchy.)

Remove from the heat and stir in the remaining blueberries. Let cool, then spoon into the tart shells, piling them high.





Notes: Excellent, especially the phyllo tarts.

 
Well, it isn't that near, is it. We get our peaches until mid August and then it moves

north. In Ohio my mother canned Elbertas in September as I recall. I'm getting ready to make some mango/peach chutney. I have a dozen jars of jam and may make more.
Peach gallette? Cobbler with a drop biscuit topping?

 
This was fun. It even has my old post about 2 peaches left on our tree. I was wondering when that wa

was. Every summer I miss the bounty of that yard.

And I had posted my peach salsa there without putting it into my own records. Glad you dug it out.

 
Ah, you are talking about your variety--and yes, they do finish in a week to 10 days. We --in the

orchards around us--get varieties from April to August which was what I was referring to.
But there is nothing like peach season.

 
Grilled peach avocado pimento cheese toast

d Peach avocado pimento cheese toast

FOR THE TOAST
â—¦ 2 firm-ripe peaches, halved and pitted
â—¦ 2 tablespoons plus 1 teaspoon blended oil
â—¦ 1 medium-size ripe avocado
â—¦ 4 (1â„2-inch-thick) slices multigrain boule-style bread
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1â„4 cup thinly sliced red radishes (about 3 ounces)
â—¦ 1 bunch watercress
â—¦ 1 teaspoon gray sea salt
â—¦ 1â„2 teaspoon coarsely ground black pepper
â–ª
PREPARATION
1. For the Toast: 
2. Preheat a grill to medium-high (450°F).
3. Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
4. Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
5. Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
6. Spread Pimento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
7. Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
8. Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.
Note: If watercress is unavailable, arugula or curly mustard greens can beGrille substituted.

 
1. For the Pimento Cheese: 
2. “Great pimento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and Cheddar. You need that spicy zing to tame the fat. Mustard also steps in to balance the rich flavors.” –Chef Todd Richards
3. Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
4. Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
5. Combine the Cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.

 
There are a couple of secrets. That particular recipe is a little more than I ususally do. BUT

roasted red peppers (definitely NOT sauteed this way!!), Worcestershire sauce, good sharp cheddar (and white cheddar is SO good). I have made it with and without cream cheese. DD has made a delicious batch using Tilamook cheese.
Here we get Palmetto brand, made in Charleston and I am hard pressed to say homemade is better. It is REALLY good.
They make a jalapeno variety that is real booe--and bacon.
Pimento cheese in the South is sort of a "way of life" that has branched out to the rest of the country.

 
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