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Savor the peaches of summer while they last

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  • RecipesMore>>

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    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
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  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>


By Leah Koenig

Peach season is a strangely melancholy time for me. On the one hand, perfectly sweet peaches, which are nearly impossible to find the rest of the year, are available in abundance, and that means peach pie, melba, cobbler, trifle and any number of other classic summery dishes are too.

But when fresh peaches reach their peak in early August, they are a quiet reminder that the end of summer is quickly approaching. Right now summer's bounty may feel unstoppable—but the hint of chillier, more somber days to come lingers like an aftertaste in every juicy bite.

That's why the moment I see peaches appear at the farmers' market, I'm startled into action. Time to make that trip to the beach I've been putting off, time to take an extra bike ride, plan a weekend road trip, and cook and eat peaches in as many ways as possible.

Summer's most popular stone fruit comes in yellow and white-fleshed varieties. And more recently, the super-sweet and slightly flattened Saturns, more commonly known as doughnut peaches, have started to appear in markets as well. With autumn just around the corner, there is no excuse for waiting to get your peach fix.

SWEET

Ginger Peach Pie
A classic peach pie gets a hint of gingery spice.

Fresh Peach Ice Cream
Add a scoop of summer to any dessert with this peach ice cream.

Grandma Potter's Peach Cobbler
Rick Bayless's grandmother was known in her family for her traditional peach cobbler.

Peach Raspberry Trifle
Vanilla peach compote, coconut sponge cake, tapioca, and fresh raspberries are layered into individual jars.

White Peaches Poached in Sauternes
These boozy poached peaches make a delicious and elegant summer dessert.

Grilled Peaches with Honey Almond Streusel
Top smoky grilled peaches with a sweet, almond-scented streusel.

Peach Melba
Serve this classic French dessert over vanilla ice cream.

Roasted Peaches in Bourbon Syrup with Smoked Salt
Peaches take a turn for the exotic in this unusual sweet and salty dessert.

SAVORY

Smoked Prime Rib with Peach Chipotle Sauce
Prime rib gets topped with a spicy peach chipotle sauce and smoked to perfection.

Self: Grilled Chicken and Peach Salad
This whole-meal salad is perfect for a summery lunch.

Bon Appetit: Tomato Chipotle Soup with Fresh Peach Salsa
Top smoky tomato soup with a refreshing fresh peach salsa.

DRINK

The Wild Ruffian
Peach preserves meld beautifully with the soft sweetness of Cognac and refreshing brightness of mint.

Food 52: Honeyed Peach Melba Bellinis
Try the classic French dessert in drink form, with these peach melba bellinis.

The Kitchn: Sparkling Peach Punch
Green tea, ginger ale, and fresh peaches combine for a refreshing non-alcoholic drink.


For a video explanation of how to easily peel peaches, visit here.  

 

Leah Koenig is a freelance writer and author of The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen.

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