Sweet and Delicious

Peaches for breakfast, peaches for lunch, and well, we'll see if I can manage to eat something other than peaches for dinner. I love peaches and peach season is my favorite food season of the year. When I put in my order for peaches I count the days until they arrive. I just can't resist a fresh, sweet, juicy, tree-ripened peach, straight from the Utah mountain orchards.


Yes, that is three boxes of peaches! A third of these will be used for in-hand eating. I figure it's best to eat them now when they are in season, sweet, fresh, and rich in healthy nutrients like Vitamin A, C, and Phenols (great for your skin). As far as the other two boxes go... well, I have lots of plans to use and preserve their sweet and fragrant goodness.

I am making this peach post mostly for me, so that I can remember how I like to use up my peaches when next year's harvest is in.

Grilled Salmon Tacos with Peach Salsa


Oh, these are so delicious. The peach salsa gives the tried-and-true mango salsa a good run-for-the-money. You can make this with any fish that is not too delicate for the grill. For this meal, the only thing you have to "cook" is the Salmon, the rest is just a mix of fresh, whole, foods. It doesn't get better than that.

Grilled Salmon Tacos with Peach Salsa
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
1 teaspoon chopped seeded serrano chile (I used jalepeno from the garden)
1 teaspoon honey
1/4 teaspoon salt

Grilled salmon:
salmon fillets
salt
fresh ground black pepper
Paprika

Tacos:
8 corn tortillias
2 cups shredded green cabbage or packaged coleslaw mix
1/2 cup minced fresh cilantro
sour cream

Peach salsa: Combine first 7 ingredients in a bowl; toss gently.
Salmon: Prepare grill. Sprinkle fish with salt and pepper and a dash of paprika. Place fish on grill; grill 6 minutes on each side or until fish flakes easily when tested with a fork.
Tacos: Mix shredded cabbage with a little light sour cream to desired consistancy. Warm the corn tortillas in a hot skillet. Break the fish into pieces, and place fish, cabbage mixture, peach salsa, and cilantro inside the taco shell.
Peaches and Cream Cake


I adapted this from a strawberry shortcake Cooking Light recipe I like to make. The turbinado sugar on top is a must, it caramelizes in the oven leaving a crisp and rich flavored crust for this tender desert.

Peaches and Cream Cake
4 cups sliced peaches
1/3 cup margarine, softened
1/2 cup sugar
1 3/4 cups all-purpose flour ( I substituted part cake flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1/4 teaspoon almond extract
2 egg whites (at room temperature)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 tablespoon turbinado sugar
2 cups frozen reduced-calorie whipped topping, thawed and divided

Preheat oven to 375°.
Line a 9-inch round cake pan with wax paper. Coat pan with cooking spray, and dust with 1 teaspoon flour; set aside.

Cream margarine at medium speed of a mixer; gradually add 1/2 cup sugar, beating until light and fluffy (about 5 minutes).

Combine 1 3/4 cups flour, baking powder, and salt; stir well. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir about one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture.
Pour batter into prepared pan. Sprinkle turbinado sugar over top of cake. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Spread 1 cup whipped topping over cake layer, and arrange half of peaches over whipped topping. Top with remaining cake layer, cut side down. Spread remaining cup whipped topping over top cake layer, and arrange remaining half of peaches over whipped topping.

Whole-Wheat Waffles with Raspberries and Peaches with Buttermilk Syrup



We usually just top the waffles with peaches, but I thought the raspberries would be a nice addition. Their tartness pairs well with sweet peaches. Waffles: I don't like my waffles "sweet", because the toppings are always sweet and it is just too overwhelming for me. I prefer a simple waffle with a good whole-wheat flavor, and that is just what this is. Thanks Catherine! Buttermilk Syrup: Now, there is nothing healthy about this syrup. It is full fat, full sugar and a full breakfast treat. It is almost like a caramel syrup, but it has just enough tang to balance out the sweetness. Use it on special occasions on top of something healthy, and just simply enjoy it! It stores well in the fridge. For an extra special treat: top cinnamon swirl french toast with fresh peaches and buttermilk syrup. Yum.

Whole Wheat Waffles
recipe adapted from Catherine Jones

3 egg whites
2 egg yolks
1/4 - 1/2 C oil (I use 1/4 C)
1 1/2 C skim milk
1 1/2 C whole-wheat flour
3/4 tsp salt
1 Tbs. Baking powder

Separate egg yokes from whites. Combine yolks, milk and oil; blend well. In a separate bowl, whip egg whites until stiff. In a third bowl, combine flour, salt and baking powder. Add milk mixture to flour mixture. Fold in beaten egg whites. Bake in a hot waffle iron.

Buttermilk Syrup:
1 1/2 C sugar
3/4 c buttermilk
1/2 C butter
2 Tbs corn syrup
2 tsp valilla
1/2 tsp baking soda

Bring the first 4 ingredients to a boil. Allow to boil gently for atleast 5 minutes. Remove from heat and immediately stir in the vanilla and baking soda.

Peach Kolaches

A Kolache is a Czechoslavakian pastry, and is basically a double-risen dough, baked with a filling (usually fruit) in the center. I have never made a yeast-based pastry before, so this recipe called for some experimental baking on my part. But, it sounded good enough that I wanted to try out those fresh Utah peaches on it! So off to experiment I went. Usually, when making a yeast dough, it is important to work the dough well enough to develop the gluten. That is what I have always known. BUT, with a pastry, I have read that you do not want to work the dough much, but you want it to be soft, sticky and tender. That's backwards in my book.

I have never had a traditional Czechoslavakian Kolache, so I am not sure what the end result is supposed to be. I imagined the dough would be very light and almost fluffy, but it wasn't. It was soft and tender but not delicate and airy. It was good, it reminded me of just-out-of-the-oven homemade bread, slathered with fresh peach jam, and magically rolled into one enchanting sweet roll. This is the recipe I used, but there are more detailed recipes out there if you need more tips.

Next day note: The kolache bread didn't fare well then next day. It was delicious and tender out of the oven, and through the first day, but by morning of the next day, the bread was dry and crumbly. Sometimes day-old pastry's are just that way, but I may try another Kolache bread recipe to see if I can get the tenderness to last. Or, I may try it with a cinnamon-roll bread recipe, or a butter-roll recipe. We'll see! I bet they would all be good with those fresh peaches!

Peach Kolaches
2 cups milk
1 egg
4 tbs butter
1/2 cup sugar
1 tbs salt
4 tsp yeast
6 cups flour

Filling:
2 cups fresh diced peaches
1 cup peach freezer jam

Topping (mix with a pastry blender):
1/2 c flour
1/2 c sugar
3 tbs butter

Scald 2 cups milk (by heating in a sauce pan until the milk starts to steam). Add butter. In mixing bowl, lightly mix egg, add sugar and salt. Pour milk into bowl, stir, cool to lukewarm. Add yeast, and gradually add flour. Kneed until smooth. Cover and let rise until doubled (abt 1 hr). Roll into 2 inch balls, place 1 inch apart on baking sheet, cover and let rise 30 minutes.

Combine peaches and freezer jam.
Create a depression in middle of roll with your fingers, place 1 tbs peach mixture into hollow. Sprinkle with topping. Bake at 350 F 20 minutes or until done.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach


Grilled peaches with meat? Really? Yes! Try it and you will love it! This recipe is fresh, easy and tasty. The sweetness of the grilled peaches is balanced out well with the tart lime-vinegar dressing. If the dressing is too tart for you, add some olive oil to the mix. This recipe would also be good with grilled chicken. For the kids: omit the dressing and serve the peaches, pork, and spinach (with ranch) separately-- and they may be more apt to enjoy it. Grilled asparagus and crusty whole-grain rolls would finish off the meal well. If you need something more hardy, add a baked potato on the side.

Balsamic-Lime Grilled Peaches & Pork with Baby Spinach
4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
6 cups baby spinach
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

Preheat grill to medium heat.

Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

Drizzle baby spinach with reserved 1 tablespoon juice mixture, tossing to coat. Divide spinach evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Grilled Sirloin Skewers with Peaches and Peppers


A perfect summer dinner. This recipe is fresh, bright, and bursting with flavor. The vinegar parsley sauce nicely complements and garnishes the rest of the dish. Serve this dish with a green vegetable that is in season and a rice side.

Grilled Sirloin Skewers with Peaches and Peppers
Recipe adapted from Cooking Light
Kebabs:
1 tbs ground cumin
1 tsp cracked black pepper
2 3/4 tsp kosher salt
2 pounds boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red or green bell peppers, each cut into 8 (1-inch) pieces

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Preparation:
Prepare grill.

To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Fresh Fruit Salad with Honey Ginger Lime Dressing

This is a light and refreshing way to dress up a fruit salad. The lime and ginger in the dressing add pizazz but don't overpower the natural flavors of the ripened fruit. Use this recipe for an easy side dish or a nutritious dessert, either way, you can't loose.

Fresh Fruit Salad with Honey Ginger Lime Dressing
1 tablespoon fresh lime juice
1 1/2 tablespoons honey
1/4 teaspoon minced peeled fresh ginger
2 cups sliced peeled peaches (about 2)
1 cup strawberries, quartered
1 cup seedless red grapes,

Combine first 3 ingredients in a small bowl; stir with a whisk.
Combine peaches, strawberries, and grapes in a bowl. Drizzle juice mixture over fruit mixture; toss gently to coat. Chill at least 1 hour.


Peach Milkshakes
The girls and I mixed up this delicous peach milkshake before hitting the sack. Peachalicious! (Yes, I have been reading the children's books Pinkalicious and Purplicious lately). And a little extra cream to wash down the peachiness. Jeff is out of town so we are having a girl party!



Cottage Cheese and Peaches
No recipe here, just a nutritious and delicious lunch for baby Kate. It's fresh, easy, and simple, and was gobbled up in a minute. I started out feeding her but she quickly let me know that she wanted to feed herself! She loves to get her hands dirty!


Individually Frozen Peach Slices
This year I am individually freezing my peaches. I peel them, remove the pits, slice them and then lay them on a wax paper lined cookie sheet. Pop them in the freezer for a few hours or over night, then remove them and place them in plastic gallon size bags. Suck out as much air as possible from the bag (I use the straw trick), then seal it shut and return it to the freezer. I am excited about this new method because I don't have to add anything to them. No added sugar! No lemon juice to alter their flavor! I prepared last years peaches with sugar and fruit fresh, and they were just too sweet to use in most things. This way I can remove as many peaches as I need at one time, and add any sugar required at that point (if any!), and leave the rest in the freezer. It will be great for smoothies, cobblers, pies, pancake toppings,and more!







Peach Freezer Jam


We just enjoyed some of this freezer jam on some freshly toasted Alpine Valley bread. Mmmmmmm. So good. Every year I make peach freezer jam using the Ball brand "Simple Creations No Cook Freezer Jam Fruit Pectin". It comes in small paper packets and can be found at most Albertson's stores. I've also seen it at some Fry's Marketplace's but Albertson's is more reliable. It is the best tasting jam I have ever had. Why? Because the fruit is never cooked and so it maintains that orchard-fresh peach flavor that you can't get any other way. It also requires a lot less sugar than other pectins and is a sinch to make. The only down point is that you have to have room in the freezer... and I can always make room for more freezer jam!

My fun with peaches has come to an end. They are all gone! Every single one of them. I had more recipes to try, but I guess they'll have to wait for next season! Watch for more postings on how to use all those freshly-frozen peaches:).