RECIPE: Peaches are in---REC: Grilled Chicken Breasts with Spicy Peach Glaze--Bobby Flay...

RECIPE:
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charlie

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Grilled Chicken Breasts With Spicy Peach Glaze

Recipe By: Bobby Flay

Serving Size: 8

Ingredients:

***SPICY PEACH GLAZE***

2 cups peach preserves, or jam

1 tablespoon finely chopped garlic

3 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 small jalapeno, finely chopped

Salt and freshly ground pepper, to taste

***GRILLED CHICKEN***

8 Frenched" chicken breasts

4 ripe peaches, cut in half and pitt

Directions:

1. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup.

2. Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes.

3. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

 
David Lebovitz's REC: Peach Mascarpone Ice Cream...

Peach Mascarpone Ice Cream


Recipe By: David Lebovitz
Yield: about 1 quart.

Ingredients:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
1-1/2 lb. fresh peaches (or 1-1/3 lb. frozen), peeled, pitted, cooked to soften, and pureed
1 cup mascarpone

Directions:

1. In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

2. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

3. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

5. Cool the custard to below 70°F by stirring it over the ice bath. Stir the peach puree and mascarpone into the cooled custard.

6. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

 
REC: Peach Pecan Galette--M Desaulniers' Desserts to Die For...

Peach Pecan Galette


Recipe By: Desserts to Die For by Marcel Desaulniers
Serving Size: 6

Ingredients:

1/2 cup (about 2 oz) pecans, toasted
1 tablespoon + 1 t sugar, divided
pinch of cinnamon
1 cup flour
1/4 teaspoon salt
2 ounces (4 T) cold butter, cut into pieces
1 egg yolk
3 tablespoons ice water
2 large or 3 medium fresh peaches
2 1/2 tablespoons granulated or brown sugar
1 tablespoon flour
Egg wash
1 egg
1 tablespoon water
few grains of salt

Directions:

1. Subtract 2 tablespoons of pecans from the 1/2 cup. Chop them into small pieces and combine with the 1 tablespoon of sugar and a pinch of cinnamon. Set aside as a garnish to sprinkle on top of the edges of the formed pastry just before baking.

2. For the pastry, place the flour, 1 teaspoon of sugar and remaining pecans in the bowl of a food processor. Process until the nuts are finely ground into the flour mixture. Add the cold butter pieces and pulse until the texture looks like coarse meal with a few larger pieces of butter. Whisk together egg yolk and ice water. Add to dough mixture and pulse until dough begins to come together in clumps and there are no dry flour patches.

3. Turn the dough out onto a piece of plastic, bring it all together and form into a disc. Wrap tightly and chill for 30 minutes or until firm enough to roll.

4. When ready to assemble, preheat oven to 375 degrees.

5. Place the dough on a piece of parchment paper lightly dusted with flour. Roll into a 14" circle, using a light dusting of flour as you go to prevent sticking. Slide the rolled dough and the parchment paper onto a baking sheet or pizza pan. Chill while you prepare the filling.

6. Cut the peaches into wedges and toss with the sugar and flour until all the pieces are evenly coated. Arrange them on the dough leaving a 1 3/4 " border around the edge. Fold the border of dough over the filling, tucking and pleating in places where needed. Refrigerate until your oven is ready.

7. For the egg wash, whisk together the egg, water and salt until fully blended. Brush the border of pastry lightly with egg wash (you only need a bit) and sprinkle with the reserved 2 tablespoons of chopped pecans and sugar/cinnamon mixture.

8. Bake for 28 - 30 minutes or until the pastry is golden brown and the filling is bubbling. Cool for at least 15 minutes on a wire rack.

Notes:

- Lightly toast the pecans in a 350 degree oven for about 8 - 10 minutes or until they just start to give off a light toasty aroma.
- The pastry dough has less sugar and less butter to make it less fragile. The pecans in the pastry dough should be finely ground with the flour to making handling and rolling out the dough effortless.
- You don't need a lot of extra flour to roll out the pastry, just enough so it isn't sticking to the rolling pin or the parchment. Use a pastry brush to dust off any excess flour remaining on the surface of the pastry before you add the fruit.

 
Nick Malgieri's REC: Stuffed Peaches from Piemonte...

Stuffed Peaches From Piemonte


Recipe By: Nick Malgieri
Serving Size: 4

Ingredients:

6 ripe peaches
1/3 cup sugar
8 each Italian macaroons, such as Amaretti di Saronno, crushed
1 egg yolk
4 tablespoons butter
Heavy cream, optional

Directions:

Rinse, halve and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.

 
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