There are two things of which I am certain:
1) God intended a ripe, bruise-it-just-by-looking-at-it peach to be consumed in the heat of July, straight from the tree and
2) Plums get the shaft when it comes to pretty internet recipes.
But if God didn’t want something like this to happen, surely he wouldn’t have let the Pilgrims invent buttery, flaky pie crust to share with the natives on the First Thanksgiving*
*That is possibly not historically accurate.
We’ve talked before about how “galette” was just a fancy French word for throw &^%$ together (as well as another way to consume wine). And if this recipe doesn’t exemplify throwing *&^% together, man, I just don’t know what does.
I took three of the ripest peaches I could get my hands on and three of the juiciest plums I could swipe before Landry ate them all. I sliced those up, piled them into a rolled-out pie crust that I found at the bottom of the freezer (while I was making room for another bag of pitted cherries, naturally), and then hit it with an egg wash and a sprinkling of sugar.
What went into the oven was an almost-pretty pile of improvisation. What came out of the oven was a beautiful, bubbly concoction wrapped in a flaky, buttery pastry crust. And at about the same temperature if I had grabbed a peach off the tree in the backyard.
I used as little sugar as possible. I could tell you that this was to let the natural sweetness of the fruit shine. But that’s kind of a load. What I was really trying to do was save the carby carbs for the ice cream I planned to serve on top. The creamy vanilla ice cream cut the slightly tart galette perfectly for dessert on the patio.
Not too shabby for a barely-a-recipe recipe.
Peach and Plum Galette
A quick and easy fruit tart highlighting two of summer's best fruits: peaches and plums.
I keep seeing all these “Peace out, summer!” references everywhere and I can’t help but be a little bit jealous.
And by a little bit, I mean I’m totally drowning my sorrows in a Jealousy Sundae sprinkled with a super immature (and inappropriate) hand gesture and topped with some nondairy whipped depression.
Because it will not only feel like summer today and tomorrow, but it will still feel like summer long, long after the rest of you guys bust out the scarves, boots, and sweaters. LONG after.
I always hate Texas come September. When everyone else is talking about pumpkin and sweatshirts, I’m staring at a $300+ electric bill, cursing anything and everything.
But making a spicy chutney with peaches that are still readily available and completely awesome in September is one of those things I don’t mind. Also, wrapping up Christmas shopping in capris and flip flops and sleeping with the windows open is pretty fantastic.
So in the end, I whine about the heat just to whine. Because honestly, we know I wouldn’t trade Texas for anything. (Or, at least most things.)
Spicy Bourbon and Peach Chutney
This sweet, savory, and spicy peach chutney goes great on burgers and grilled fish.
1 lb peaches (~4)
1 tsp olive oil
1/3 cup chopped onion
1 clove garlic, minced
1-2 Tbsp brown sugar
1/2 habanero pepper, finely diced (seeds and stems removed)
1 tsp red wine vinegar
2 Tbsp bourbon (if omitting, replace with water)
2 tsp brown mustard (I use Creole mustard)
1 tsp worcestershire sauce
Peel peaches with a vegetable peeler or with this method.
Remove pits and cut the peaches into ~1/2-inch cubes.
Heat oil in a small saucepan over medium heat and cook onions until softened.
Add garlic and cook for another minute.
Add peaches, 1 Tbsp brown sugar, and remaining ingredients to the sauce pan. Cover and simmer for ~10 minutes and then cook uncovered until the liquid has reduced to a nice syrupy glaze and you can easily smash the peaches with a spoon.
Taste for sweetness and add additional brown sugar, if desired.
Let cool and store in the fridge for a week.
Serve generous scoops on burgers, grilled fish, or brie.
A few weeks ago, the first Texas peaches hit our grocery store. And just in time. We were working out the logistics for a weekend trip to Fredericksburg to pick peaches. But there they were. 3.1 miles away.
For only 98 cents a pound.
There are times you pay for an experience and then there are times you take care of business with an inexpensive 15-minute run to store.
I chose the latter.
It seemed only fitting that our first peach purchase of the season went to a pitcher of margaritas. I used sweet peaches that were so ripe, they seem to bruise just by touching them. And that first bite sent juice running down onto my shirt.
We made a few versions of peach margaritas, some using blended with fresh fruit and another using a canned nectar. We also played around with the homemade margarita mix and liked a half lemon-half lime so the delicate peach flavors were enhanced with lemon and not totally overwhelmed with the lime. I have this hangup where I don’t like pulp in my drinks but we very much preferred the blended fresh peach margarita to the canned version. And I think you will, too Continue Reading…
Are you tired of grilled foods? Me, neither The 30-day streak of 100+ degree weather, now that’s a different story. But not the foods that come along with it.
Sweet, juicy peaches and sweet potatoes are excellent grilled. And they’re even better when skewered and paired with a tangy glaze and crunchy, spiced pecans. Don’t skip – or skimp on – the pecans. They add a flavorful crunch that’s absolutely perfect if you’re serving the skewers over a salad. 2/3 of my house might not have agreed… but that means more pecans for me!
Honey-Glazed Chicken, Peach, and Sweet Potato Skewers
A summery meal from the grill: juicy peaches, smokey sweet potatoes, and chicken topped with a tangy glaze and spicy pecans.
1 medium sweet potato (about 3/4 lb), peeled, sliced into 1/3-inch rounds
1/2 cup sherry vinegar
1/2 cup plus 1 Tbsp honey
2 Tbsp olive oil
Freshly ground black pepper
1 lb boneless, skinless chicken breast, cut into 16 pieces
2 peaches, pitted, halved, and each half quartered
1/2 small red onion, cut into 1.5-inch chunks
1/2 cup pecans, coarsely chopped
1/2 tsp ground cumin
1/2 tsp pumpkin pie spice
Heat grill to medium. If using wooden skewers, soak eight of them in water.
Quarter the sweet potato slices into 16 chunks. Place sweet potatoes in a covered bowl with a couple of Tbsp water and microwave 3-5 minutes, until slightly soft (not completely fork-tender).
Put the vinegar, 1/2 cup honey, and 1 Tbsp olive oil in a small pan over medium heat.
Simmer until thickened and reduced to 1/2 cup, about 10 minutes, and salt & pepper to taste.
Thread the pieces of red onion, chicken, sweet potato, and peach onto the skewers.
Reserve half the glaze. Brush the skewers with the remaining half of the glaze.
Grill 5 minutes on each side.
Toss the pecans in a small bowl with the remaining honey, oil, cumin, pumpkin pie spice, 1/4 tsp salt, and a pinch of pepper.
Place piece of foil on the grill and scatter the nuts on the foil, cooking 3 to 5 minutes (they can burn quickly so don't forget to set the grill timer!)
Transfer the skewers to a serving platter, brush with the reserved glaze, and sprinkle with pecans.