Stopping at road side peach stands in mid-July is a bit of a past time for me... it reminds me of summer... reminds me of family. Having officially moved to the "peach state," I found it fitting to plan some dishes around peaches while it's their peak season. So last Saturday morning I made a trip to the local Farmer's Market and brought home a basketful. Ever since, life has been peachy.
Peaches n' Cream Muffins with Pecan Streusel Topping
Bring a basket of these muffins to the breakfast table, and they'll surely be a hit. You may also serve with a scoop of vanilla ice cream and a mint leave for a pretty plated dessert.
1/2 cup chopped pecans
1/4 cup all purpose flour
2 T. butter, melted
1/3 cup brown sugar
1 tsp. ground cinnamon
Ingredients for Muffins:
4 T. butter, melted
2 cups all purpose flour
1 T. baking powder
1/2 tsp. salt
1 egg
3/4 cup sugar
1/2 cup milk
3/4 cup sour cream
2 ripe peaches (peeled, pitted and chopped)
1. Preheat oven to 350 degrees and line a 12- cup muffin pan with paper liners.
2. In a small bowl, mix all ingredients for streusel and set aside.
3. In a large mixing bowl, mix flour, baking powder and salt.
4. In a separate medium bowl, whisk the egg. Whisk in sugar until thoroughly mixed.
5. Whisk in milk and melted butter.
6. Stir in sour cream until well combined.
7. Fold the egg/sour cream mixture into the dry ingredients until well combined.
8. Fold in chopped peaches.
9. Spoon batter in prepared muffin cups, filling nearly to the top.
10. Equally distribute streusel mixture among 12 muffins, gently pressing into the surface with the back of a spoon.
11. Bake in preheated oven for 35 minutes or until toothpick inserted into muffin comes out clean.
12. Cool in pan for 5 minutes then transfer to cooling rack.
Salmon with Fresh Peach Salsa
I love pairing fish with salsas. This one offers a sweet and spicy blend of flavors that really livens up salmon for the summertime.
4 six-ounce salmon filets
2 T. olive oil
2 cloves garlic, minced
3 ripe peaches (peeled, pitted and diced)
2 T. finely chopped fresh cilantro
1-2 jalapeno, seeded and minced
2 cloves garlic, minced
juice of 1 lime
salt and pepper, to taste
1. In a small bowl, prepare salsa by gently tossing peaches, cilantro, jalapenos, garlic, and lime juice. Season with salt and pepper and set aside.
2. Brush both sides of salmon filets with olive oil and sprinkle with minced garlic.
3. Preheat a heavy skillet over medium heat for 5 minutes.
4. Increase heat to high and sear salmon for 3 minutes. Flip and cook for an additional 5 minutes or until firm and flaky.
5. Plate salmon and spoon salsa over top.
Herb Roasted Pork Tenderloin with Peach Gastrique
There are a variety of popular fruit and pork pairings, but I wanted to try something new. This peach gastrique*, with a hint of chipotle heat, was just the taste I was aiming for to top my herb roasted pork.
(*Gastrique: A French sweet and sour sauce made with fruit and vinegar)
1-1/2 pound pork tenderloin
salt and pepper, to taste
2 T. Herbes de Provence
2 T. olive oil
Ingredients for Gastrique:
2 ripe peaches (peeled, pitted and coarsely chopped)
3 T. sugar
3. T. sherry vinegar
3 T. cognac
1/2 tsp. chipotle chile powder
1/2 tsp. ground ginger
2-3 T. butter
Garnish: 2 T. chopped fresh cilantro, if desired
1. Season tenderloin generously with salt and pepper and bring to room temperature (Allow approximately 2 hours).
2. Preheat oven to 250 degrees.
3. Sprinkle all sides of tenderloin with Herbes de Provence.
5. Heat oil in a heavy, oven proof cast iron skillet over medium high heat.
6. Brown tenderloin on all sides.
7. Place skillet in preheated oven and continue cooking tenderloin for 45 minutes or until internal temperature registers 145 degrees.
8. Remove from oven and tent with foil for 15 minutes while you prepare the gastrique.
9. To make the gastrique: Melt butter in small sauce pan over medium-low heat. Add chopped peaches and remaining ingredients and simmer for about 15 minutes. Remove from heat and let cool slightly. In a blender or food processor, process until smooth.
10. Spoon gastrique over sliced pork. Garnish with chopped fresh cilantro if desired.
Enjoy!
I hope your week is peachy keen! By the way, I've got three lone peaches left in my fruit bowl that are ripe and ready for a good recipe. Has any peach recipe made you particularly proud lately? Please share!!!
These look delicious! Can't wait to try them!
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