Tag: peaches

Ridiculous Salad

I know, I missed last week’s post.  Would you believe I’m still working on it?

In the meantime, I’d like to share something ridiculously delicious.  TD and I have been experimenting with the bounty of summer fruits and vegetables available this time of year.  The following came out of a trip to the farmer’s market and a lazy Sunday evening.

We started with a base of white balsamic and olive oil (we use a basil infused olive oil available in bulk at Whole Foods).  Next, one large tomato chopped into 1/2 inch chunks.  Allow it to drain in a colander with the help of a sprinkle of sea or kosher salt.  Give the whole thing a shake every few minutes to release the tomato juices (into the sink).

The next two piece can be done on the grill or stove-top.  Boil some corn and sear some stone fruit.  Here we’ve used yellow peaches but white peaches, nectarines, plumbs or a combination would fit the bill.  To sear, I gave each half a light coating of olive oil and dropped it into a hot pan for about 90 seconds.

Basil is absolutely necessary here.  Trust me.  We’ve tried the cheese two ways.  Below, we’ve used fresh baby mozzarella.  It works really well.  But, if you want to take things to the next level, use burrata. Burrata cheese and stone fruit together will change you life.

If using the burrata, don’t mix it into the salad.  Plate the salad and then let people dribble their own over the top.  Finally, if you dare, cook up a couple of pieces of super thin prosciutto.   Let it get nice and crispy, then give it a fine chop.  Set aside to sprinkle over the salad right before serving.

Salt and (liberal) fresh cracked pepper to taste.

This can be served as a colorful side or add-in grilled shrimp or chicken for a main dish.

This stuff is ridiculous I tell you.  And, the variations are endless.

If you like this, you might like these

Panzanellaish Salad

Ridiculous Salad

(serves 2 as a main dish, 4 as a side)

Ingredients

  • 3 TBS white balsamic vinegar
  • 3 TBS olive oil (use the good stuff)
  • 1 large tomato
  • 2 ears of corn, boiled or grilled
  • 3 peaches or nectarines (if using plumbs, use two 5-6)
  • 1/4 C chopped basil
  • Fresh mozzarella or burrata (2-3 ounces per person)
  • 2 slices prosciutto, cooked until crispy and chopped
  • freshly ground salt and pepper to taste

Directions

  1. If boiling corn, set ears in a larger saucepan filled with cold water over high heat.  Allow it to come to boil.  Drain immediately and set aside for a few minutes.
  2. While corn is cooking, chop tomato.  Sprinkle with sea or kosher salt and allow to drain in a colander over the sink.
  3. In a large bowl, whisk together vinegar and oil.
  4. Halve peaches and brush with olive oil.  Heat a large pan over medium high heat, sear, cut side down for 90 seconds.
  5. Chop basil, set aside.
  6. While corn is still warm, cut off-of the ear and add into bowl with oil and vinegar.  Add in tomatoes (use a slotted spoon so that the seeds at the bottom of the colander don’t come along for the ride). Gently toss to coat.  Gently add-in peaches and basil.
  7. Salt and pepper to taste.
  8. Cook prosciutto chop and set aside until just before serving.
  9. Prepare cheese (when using mozzarella, we cut the little balls into wedges slightly smaller than the tomatoes and peaches).
  10. When ready to serve, sprinkle with prosciutto and add cheese.
  11. Note, the peaches and tomato will continue to give-off juices.  If made more than an hour in advance, be sure to drain-off some of the juices before serving.

 

 

That’s a peach, hon

We wait and wait and wait.  First comes the false fruit—attractive but mealy and dry.  Then the imports arrive: beautiful and delicious but prohibitively expensive.  Finally—just as students are relishing the last golden moments of summer break, we get stone fruit.  I know that Roald Dahl is English but I can’t help but think he must have been in California in early September when inspiration for James and the Giant Peach hit.  Peaches, nectarines and their varietals are everywhere it seems: luscious, smelling like heaven and cheap!

I my opinion, there are few things more perfect in this world than a beautiful, juicy peach.  They really need no accompaniment.  However.  I really couldn’t resist a recipe I saw on the Cooks Illustrated website for a rustic peach cake (and then of course had to make it again with a little twist).

Like most Cooks Illustrated recipes, this one has a lot of moving parts.  The challenge was to create a cake that didn’t get soggy from the extra juices from the peaches.  In the original recipe, they leave the skin-on.  I decided to remove the skin.  Either way works.  But, if you want an easy way to remove peach skins, just boil a pan of water and drop the peaches in for about 30 seconds.

When you pull them out, the peach skin will slide right-off.  I know, cool huh?

This recipe calls for peach schnapps.  Which of course we had to go out and buy because I don’t think I’ve had peach schnapps since I was…well…probably not old enough to be drinking peach schnapps.  If you stick with me, I’ll give you some alternative options.

So, the first little trick Cooks Illustrated employs is to pre-bake some of the peaches.  Peach chunks get mixed with some schnapps, a little sugar and lemon juice and then baked for about 30 minutes.

Meanwhile, peach wedges get the same boozy marinade.

Once out of the oven, the peach chunks are cooled to room temp. and then tossed with panko crumbs.  Again, the idea is to heighten the liquid absorption.

The cake batter is very simple: melted and cooled butter, dark and light sugar, flour, levaning agents and a splash of almond extract.  After a thin layer of batter is spread in the pan, the chunks are added.  Another layer of cakes goes on top.

And the whole things gets topped with the now fairly inebriated peach wedges.  A sprinkle of sugar and the pan goes into the oven.

Once cooked, this simple cake just needs to be un-sprung, cooled and enjoyed.

The integrity of the cake held well for a couple of days.  However, by the third day everything started to get a little mushy.

This is a lovely cake and perfect summer dessert. And not a single crocodile tongue on the ingredient list!

Of course, if you don’t happen to have peach schnapps on hand, you could use whiskey.

And you could skip the whole layering step and just mix the peach chunks into the batter.

And, as long as we are breaking rules, might as well make them into cupcake/muffin form.

Definitely a more portable dessert to take to our friends’ house for an afternoon fete during the long Labor Day Weekend.

Oh, and that leftover peach box?  The Kitchen Gods will thank you.

Summer Peach Cake

Just slightly adapted from Cooks Illustrated, July 1, 2011

Serves 8 to 10

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can’t find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

Ingredients

  • 2 1/2pounds peaches , pitted and cut into 1/2 inch-thick wedges
  • 5tablespoons peach schnapps
  • 4teaspoons lemon juice
  • 6tablespoons plus 1/3 cup granulated sugar
  • 1cup (5 ounces) all-purpose flour
  • 1 1/4teaspoons baking powder
  • 3/4teaspoon salt
  • 1/2cup packed (3 1/2 ounces) light brown sugar
  • 2 large eggs
  • 8tablespoons unsalted butter , melted and cooled
  • 1/4cup sour cream
  • 1 1/2teaspoons vanilla extract
  • 1/4teaspoon plus 1/8 teaspoon almond extract
  • 1/3cup panko bread crumbs , finely crushed

Instructions

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
  2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
  3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
  4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
  5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Whiskey Variation

  • Replace schnapps with your favorite whiskey (Grand Marnier would also work).  Take a shot for  yourself, proceed as otherwise directed above.