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Posts Tagged ‘peaches’

by Caitlin Saniga

Grilled beets and peaches with poppyseed dressing

I’m clinging on to every last excuse to use the grill before fall really kicks in. These beets took on a nice, mildly smoky flavor, and the scallion and peaches tasted all-out grilled. Tip for the beets: If the paper towel method for rubbing away the skin seems like too much of a mess, run the beets under cold water while peeling instead.


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by Caitlin Saniga

Peach-barley salad with cannelini beans and basil

I’ve been very into chilled grain salads lately. Give me barley, red quinoa or black rice and stir in little bits of summer produce, and I’m a happy girl. This sweet and savory dish hit the spot.


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by Caitlin Saniga / photo by Joel Hawksley

Peach berry crisp with walnut crumble

I’m used to Baboo’s version of a crisp, which uses rolled oats and lots of butter. This version with chopped walnuts and a drizzle of walnut oil was a nice change of pace. I hardly missed the oats.

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by Caitlin Saniga

Balsamic pork kebabs with smoky peach sauce

Marinating the pork in vinegar makes it extra tender. But the star of this dish is the smoky peach sauce. Don’t be afraid of black char when you’re grilling the peaches. It adds flavor!


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by Caitlin Saniga

These peaches seemed to bring about some pretty strong opinions. When I brought the jar out on the porch to take a photo and told my curious neighbors what was inside, each of them let out a loud “yuck.” But when I told my mom and my friend Meg about my latest pickling creation, both of them requested the recipe. So try them for yourself! They’re not completely sweet, and not completely savory — a bit sour too. Try them over chicken or ice cream or in a salad.

  • 6 peaches
  • 1 vanilla bean (split and seeded)
  • 2 cups white wine
  • 1 cup cider vinegar
  • 1 cup honey
  • 1/2 cup raw sugar
  • juice of 1 lemon

Pickled peaches are the star of this quick and simple salad. Rip up some Romain lettuce and top with a few peach slices, some toasted pecans and a sprinkling of crumbled feta.

Bring a large pot of water to a boil. Add the peaches, let them cook for about 15 seconds, and then quickly remove them with a slotted spoon. Allow the peaches to cool for about 3 minutes, then peel, halve, pit and slice them.

In a large sauce pot, add the vanilla bean (seeds and pod), wine, vinegar, honey, raw sugar and lemon, and bring to a boil and let simmer for 5 minutes. Add the peaches and cook until heated through, about 5 minutes after the liquid returns to a boil.

Using a slotted spoon, split up the peaches among 3 clean, pint-size canning jars. Pour the boiling syrup over the peaches and fill to 1/4 inch below the rim of the jar. Seal with lids and place in the fridge. Peaches should keep for up to a month in the fridge.

Makes 3 pint jars of peaches.

Recipe adapted from: PBS.org

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

I served this cake with homemade whipped cream and sliced fresh peaches. For the whipped cream, I used a small carton of whipping cream, about 1 tablespoon of powdered sugar and 1 teaspoon of almond extract. The peach-almond combo was nice and a little unexpected.

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups plus 1 tablespoon flour (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon find salt
  • 1/4 teaspoon ground cinnamon
  • 2 peaches, peeled, pitted and diced small
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • Whipped cream and sliced peaches are optional

Whoops! The dark spot on the right side of the cake is a bubble in the batter. I should have rapped the cake pan on the counter a little more than I did. Don’t forget this important step!

Preheat oven to 350 degrees. Butter and flour a 6-cup nonstick Bundt pan. Whisk together 1 1/2 cups flour, baking soda, salt and cinnamon. Toss peaches with remaining 1 tablespoon flour to coat. In a large bowl, using a mixer, beat butter and 1 cup sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles, and smooth top.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.

Serve warm or at room temperature, with whipped cream and peaches if desired.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

The original recipe called for only 1 teaspoon of grated lemon peel, but in the words of my Aunt Karen, "If you have a lemon, you peel the lemon."

For fruit:

  • 1 1/4 pounds firm but ripe peaches (about 5), peeled, pitted, cut into 1-inch-thick pieces
  • 12 ounces strawberries (about 3 cups), hulled
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon

For topping:

  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg yolk
  • grated peel from 1 lemon
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Preheat the oven to 375 degrees.

Butter an 8-inch square baking dish or 9-inch round casserole dish. Mix the peaches, strawberries, sugar, cornstarch and cinnamon in a large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to the prepared dish.

For the topping, mix the flour, baking powder and salt in a small bowl. Using an electric mixer, beat the butter and sugar in a large bowl until smooth. Beat in the egg yolk, lemon peel, vanilla and almond extract. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly. Serve with ice cream, if desired.

Makes 6 servings.

Recipe adapted (with the help of Aunt Karen) from: The Bon Appetit Cookbook

Photo: Caitlin Saniga

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