Peach recipes for your pleasure
Regina Murphy
Wednesday, April 25, 2007
There will be peaches this year!
Just not as many, and most of them not from the deep south. I’ve already seen a few hothouse varieties in the local stores.
It’s easy to do sweet things with peaches, but what about savory? Peaches are another one of those fruits that go really well with meats. This recipe uses a combination of fresh peaches and peach preserves. Peach schnapps make this ham glaze extra-peachy, but feel free to substitute peach nectar or orange juice.
PEACH GLAZED HAM WITH PEACH SALSA
Glaze:
1 fully cooked ham, about 7 to 9 lbs.
1 jar (10 oz.) peach preserves
1 1/2 Tbsp. Creole mustard or Dijon
2 Tbsp. peach schnapps (or nectar)
2 Tbsp. lemon juice
1/4 tsp. cinnamon
Salsa:
3 cups peaches, peeled, diced, reserving any juice
1/2 cup green onion, diced
1/2 cup red bell pepper, diced
1 to 2 Tbsp. jalapeno, minced
1/4 cup fresh cilantro, chopped
3 Tbsp. lime juice
3 Tbsp. peach nectar
1/4 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. black pepper
sugar or honey, if desired, to taste
Bake the ham as directed on the wrapping. Whisk together the peach preserves, mustard, schnapps, lemon juice and cinnamon until smooth. Score the top of the baked ham in a diamond pattern and use a flexible spatula to spread it all over (and into the cuts), coating completely. Bake for about 30 minutes longer and serve with a scoop of peach salsa and some nice bread for sopping up any juices.
To make the salsa, whisk together the spices and liquids (including reserved fresh peach juice), then toss that with the solids. Let sit in the fridge for at least an hour, taste, and adjust the seasonings. Add a shot of tequila if you like! Serve salsa more at room temperature rather than cold.
MINTY GRILLED
PEACHES
4 large ripe peaches
16 fresh mint leaves
4 Tbsp. butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 tsp. ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Next, cut each peach into quarters. Using a sturdy (metal) skewer, skewer peach quarters, placing a couple of mint leaves between each one.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare a grill to high heat. Place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes on each side, basting with the rum and butter glaze as you go. Spoon any remaining glaze over the grilled peaches and serve at once with the ice cream of your choice as an accompaniment.
I have been making Jacques and Julia’s Apple Galette for a few years now, and this variation is going to help me change up the routine a little. Frozen fresh peaches could be substituted, but I think canned peaches would be far too mushy. Sometimes I use a prepared crust, sometimes I make pate brisé. The pate brisé is better!
PEACH-CHERRY GALETTE
1 ( 9-inch) refrigerated pie crust
3 large ripe peaches
1/3 cup dried sweet cherries
2 Tbsp. sugar
1/2 tsp. ground cinnamon
Preheat the oven to 375º F. Peel and pit the peaches, slicing them thinly.
Unroll the pie crust on a large, parchment lined baking sheet. Place the peach slices in the center of the crust, leaving a 2-inch border around the edge. Sprinkle the cherries (you could also use dried cranberries) over the peaches, and then top with the sugar and cinnamon.
Pull up the sides of crust slightly and roll over towards the center, covering the filling by 1 to 2 inches to contain it. If you like, brush the edges of the crust with an egg wash and sprinkle lightly with cinnamon sugar.
Bake until the crust is golden brown, about 20 minutes. Serve warm or at room temperature, perhaps with fresh whipped cream or ice cream. This dessert is so delicious, and gorgeous laid out on a marble slab. Galettes look like you’ve slaved for hours but they only take about 20 minutes to prepare. Yay!
Do you have your tickets for Emporia Main Street’s “The Taste” yet? It’s this Friday at 6:30 p.m. This fundraiser will focus on Kansas wineries. I’ve been reading a bit about the national recognition some local wineries have been getting, and am curious to see what all the fuss is about. There will also be food from some of the downtown restaurants.
Although it’s going to be held in the cavernous playing court of W.L.W. Auditorium, I have been assured that there will be table seating and Bob Haselhuhn’s Tallgrass Big Band to provide a more festive atmosphere. If you’d like to attend, call 620-340-6430 in advance.
Next week we’ll read all about the nifty cooking contests they have at Presbyterian Manor and get some recipes that use Coca-Cola as an ingredient. The challenge then, concerns our daily diet. May is High Blood Pressure month: Do you have some low-sodium recipes to share? I’m sure we could all benefit from your advice! Send your low-sodium recipe to murphysmenu@yahoo.com or The Emporia Gazette, P.O. Box C, Emporia, KS 66801. Let’s get cooking!