When you have an overabundance of fresh peaches and are suffering from peach cobbler fatigue, try taking the juicy fruit for a walk on the savory side. One of our favorite easy summer dinner ideas is Michael Symon’s Peach and Blue Cheese Salad, aka grilled peaches, peppery arugula and pungent blue cheese served atop a big ol’ grilled steak.
Check out four more peachy ideas below.
Continue Reading 5 Peachy-Keen Savory Summer Dishes
Dessert doesn’t fall far from the tree with these juicy recipes featuring summer’s sweet stone fruits, like peaches, nectarines, plums and cherries.
Get Cooking Channel’s best stone fruit desserts.
It’s my favorite Summer Fest week: peaches. I find myself stocking up on this sweet fruit and just eating it straight off the pit every morning for breakfast. Because peaches are so fresh and so juicy at the market right now, I decided not to cook them but to simply slice them up over another recipe I wanted to try: Chia Seed Pudding.
Navitas Naturals had sent me a bag of the trendy superfood, and I picked up some almond milk to use for my pudding base. The chia seeds soak up the almond milk and become engorged, developing a tapioca-like consistency.
Continue Reading Summer Fest: Chia Seed Pudding with Peaches
Our season-long garden party Summer Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: peaches.
Peaches, one of the most delicious, juicy summer stone fruits, are at the peak of their picking season right now. Their drip-down-your-chin goodness makes them a wonderful solo treat but their sweetness is also a great addition to savory dishes as well. While we love a classic peach cobbler, try these dinner and snack-ready recipes for a new way to use your fruit.
Continue Reading Summer Fest: 4 Savory Uses for Peaches
You know you want to make this delicious, booze-spiked peach butter.
Eating a ripe, juicy peach is one of summer’s best gifts. (Thanks, summer!) But — and I hate to be the one to bring this up — these little balls of edible sunshine aren’t going to be around forever. Savor delicious summer peaches on a dreary winter day (or next week, at least) by making this booze-and-spice-spiked peach butter. Here’s how you do it.
Continue Reading Make Your Own Bourbon Peach Butter
During my hot childhood summers in Alabama, my dad would drive dusty county roads to get freshly picked produce from a farmer living out in the sticks. He sold his veggies straight out of the back of a beat up Chevy pickup, and he even wore dirty overalls and a wide-brimmed hat. His baskets were piled high with summer squash, heirloom tomatoes, okra, watermelons, peaches and plums. We’d ravage a giant bag of salty boiled peanuts on the ride home and then get straight to work on a batch of homemade peach ice cream. Not a bad way to spend those dog days.
But my crazy peach obsession didn’t actually reach its peak until I moved to sunny California. My former boss was the proud mom of an adopted peach tree outside of Fresno, and the last month of August turned into what one might call a peach free-for-all. My work duties for about a week or two entailed peeling, canning, pickling, baking and snacking on all of those delicious Elbertas. (Tough job, right?) During that time I mastered a fiery peach chutney recipe that still makes an annual appearance in my holiday gift baskets.
Now that I’m back in Georgia – a.k.a. the Peach State – I’m taking full advantage of this famous summer bounty. My current favorite way to enjoy peaches is sliced and served with a dollop of tangy goat cheese and salty prosciutto, piled high onto grilled sourdough and sprinkled with a rich, fruity olive oil. Oh my, my. But there’s only so many tasty ways to eat raw peaches before the pile on your counter starts to get a little too ripe. And then it’s time to make peach cobbler.
Continue Reading Georgia Peach ‘n’ Honey Cobbler
The Great Blueberry Debate of 2010 ended really well, I’d say, with a warm blueberry crisp covered in vanilla ice cream. But now I find myself with a pile of fresh, ripe peaches just begging to be turned into . . . what? That’s the part I need help with. With peach season about to transition into apple season, there’s still a little time left to get your hands on some fresh, juicy peaches. What should I do with mine?
Continue Reading Debating: What to Make With Fresh Peaches?
Elegant, simple, and much easier than turning those peaches into a pie.
As much as I love entertaining, I find it just a wee bit difficult to commit hours to my kitchen when everyone is outside enjoying summer. I want to heed the call of the margarita, of the ribs, of just about anything that happens outside during those warm summer evenings filled with great food and even better company. Who can blame me?
And yet I can’t just open a package and call it a day. That just wouldn’t be me. I’m always on the search for something special, an act that takes the everyday and elevates it slightly. When I found myself with extra peaches that wouldn’t have lasted another day I put my thinking cap on and got to work. When fruit is this ripe, juicy and fragrant there’s not much you need to do. Heck, there’s not much you can do other than slice it and serve over your favorite ice cream. And yet the thought of bowl + scoop + fruit didn’t excite me as much as it normally does. Enter the terrine.
Continue Reading Matt’s Ice Cream Terrine with Sautéed Peaches