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| Plenty of peaches (Read 125 times) |
| view log Funky Monkey |
posted: 8/12/2008 at 3:55 AM |
Bought a 24 lb basket of the most incredible peaches today, $28. I have already frozen a gallon and the kiddos have been eating them all night, and we have barely made a dent! Wohoo!
So. Ideas? (You know, besides go buy another basket of them) |
| It's all fun and games until the flying monkeys attack. |
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posted: 8/12/2008 at 4:25 AM |
blueberry peach cobbler!
ginger peach pie!
peach ice cream!
mango/peach salsa!
poached peaches over sticky coconut rice!
peach tea!
dehydrate them with some chili powder, brown sugar & ginger!
mail sweet peaches to me! |
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| view log " RehabCheffyRehab" |
posted: 8/12/2008 at 12:47 PM |
Here's a Favorite of Mine:
Grilled Salmon Spinach Salad with Peach Vinaigrette
Dressing Ingredients
2 peaches, peeled and sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
Preparation
Process all ingredients in a blender until smooth, stopping to scrape down sides.
Yield
Makes 1 cup
Salad:
1 tablespoon light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
2 (5-ounce) packages baby spinach
Preparation
Combine first 5 ingredients in a shallow bowl.
Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard.
Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.
Enjoy!
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" Consistency is the difference between a True Champion and an Occasional Winner"...
My 2008 Mantra - "Never give up what you want MOST for what you want NOW…" |
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running yogi |
posted: 8/12/2008 at 3:26 PM |
main course - spicy peach salsa over grilled fish
dessert - slice peaches, sprinkle with brown sugar, tiny amount of salt, little melted butter and cinnamon. put under the broiler until juices start to thicken and peaches slightly brown. Serve peaches with icecream or whipped cream or plain, drizzle with juices. |
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| view log dork.major dork. |
posted: 8/12/2008 at 8:11 PM |
| I know this is a bit decadent, but it's an idea I got the other day. Instead of Pineapple Upside Down Cake, I want to try to make Peach-Bourbon Upside Down cake... I think it could be tasty... |
| Reaching 1,243 in 2008 -- one day, one week, one mile at a time. |
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| view log Runs With Snowplows |
posted: 8/13/2008 at 2:09 AM |
| Quote from Trent on 8/12/2008 at 3:55 AM: So. Ideas? (You know, besides go buy another basket of them)
Stock up on TP--peaches = poopy! 
Man, Imogene...that bourbon cake idea sounds AWESOME!  |
Kirsten
• Ladies Locker Room •
.: 2008 Goals :.
• Run 1500 miles
• October 5 - 1st marathon - Milwaukee Lakefront - in my home state of WI
• PRs: 5k ~ 15k ~ 25k
• 1st trail race |
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| view log Funky Monkey |
posted: 8/13/2008 at 2:12 AM |
I may try that cake, for sure!
I have about 2 gallons frozen now and have been eating them nonstop (guess what that does to you) and am maybe halfway through the basket.
I may go buy another tomorrow...
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| It's all fun and games until the flying monkeys attack. |
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| view log Happy Howl-idays |
posted: 8/13/2008 at 9:57 AM |
| Where the heck did you get that many peaches???? |
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| view log Funky Monkey |
posted: 8/13/2008 at 11:02 AM |
| At the little local food store that has regional and organic foods. |
| It's all fun and games until the flying monkeys attack. |
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| view log dork.major dork. |
posted: 8/13/2008 at 3:18 PM |
Curse you and your long growing season.  |
| Reaching 1,243 in 2008 -- one day, one week, one mile at a time. |
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| view log Funky Monkey |
posted: 8/14/2008 at 12:50 AM |
Just made the peach custard. Tomorrow, once it is cool, I will make peach and cream ice custard with candied vanilla peach pieces...
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| It's all fun and games until the flying monkeys attack. |
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| view log Funky Monkey |
posted: 8/14/2008 at 12:52 AM
modified: 8/14/2008 at 12:53 AM |
| Also: tonight I made sour pickles, put up lima beans, cooked some additional limas with heirloom tomatoes, cooked also some asparagus and did that custard thing, all after work. This is perhaps why I missed my run. |
| It's all fun and games until the flying monkeys attack. |
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Hi-Ya!! |
posted: 8/28/2008 at 5:38 PM |
One of my favorite peach recipes for summer, from Cooking Light
Grilled-Sea Bass Tacos with Fresh-Peach
Ingredients
Peach salsa:
3 cups coarsely chopped peeled peaches (about 6 small peaches)
1 cup diced red onion
1/4 cup fresh lemon juice
3 tablespoons minced fresh cilantro
2 tablespoons minced shallots
1 teaspoon chopped seeded serrano chile
1 teaspoon honey
1/4 teaspoon salt
Grilled sea bass:
1 (1-pound) sea bass fillet (about 2 inches thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper
Tacos:
8 taco shells
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro
Preparation
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently.
Prepare grill. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork. Sprinkle fish with 1/4 teaspoon salt and pepper.
Prepare tacos: Warm the taco shells according to package directions. Cut the fish into 8 pieces, and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage, and 1 tablespoon cilantro.
Yield
4 servings (serving size: 2 tacos)
Nutritional Information
CALORIES 334(27% from fat); FAT 10.2g (sat 1.8g,mono 4g,poly 3.4g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 140mg; CARBOHYDRATE 36.6g; SODIUM 510mg; PROTEIN 25.2g; FIBER 4.4g
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running yogi |
posted: 9/17/2008 at 8:57 PM |
Quote from Trent on 8/14/2008 at 12:50 AM:Just made the peach custard. Tomorrow, once it is cool, I will make peach and cream ice custard with candied vanilla peach pieces...
trent,
could you please share your peach custard recipe and your peach ice cream recipe with and candied vanilla peach pieces ?
my local u pick farm makes a peach icecream with some crunchy bits in it. What could be those crunchy things and how would I make them.
All ideas are appreciated.
Thanks.
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| view log Funky Monkey |
posted: 9/17/2008 at 9:13 PM |
Peach custard ice cream
3 Eggs
2 c Peaches + 1 large peach
2 tb Flour
1 tb Lemon juice
1 1/2 c Sugar + 2 tbs sugar
1 1/2 c half n half
2 c Milk
1 ts Vanilla
Beat eggs in a large bowl
Whisk flour, 1 cup of the sugar and milk until smooth, then stir often over medium-high heat until simmering
Whisking rapidly, pour hot milk into eggs
In a blender, puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture
Chill in the fridge until cold or overnight.
Finely dice another peach and macerate in the vanilla and the 2 tbs sugar
When ready to make ice cream, mix macerated peaches, half n half and ice cream base
Make this into ice cream or eat it as peach custard.
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| It's all fun and games until the flying monkeys attack. |
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