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Video: Recipes that are just peachy

TODAY recipes
updated 7/1/2010 5:11:44 PM ET 2010-07-01T21:11:44

Recipe: Grilled peach and arugula salad

  • 2 tablespoons honey
  • 1/4 cup white balsamic vinegar
  • 2 sprigs thyme, leaves picked
  • 1/3 cup extra virgin olive oil
  • 2 ripe peaches
  • 1 pound arugula, washed and picked
  • 1/2 cup macadamia nuts, toasted
  • 3 ounces shaved pecorino cheese
  • Salt and ground white pepper

In a medium bowl, whisk together the honey, white balsamic vinegar and thyme. Stream in the olive oil to emulsify and season with salt and pepper.

Pit and quarter the peaches and marinate in the dressing for at least 3 hours.

Preheat grill to medium-high heat.

Remove the peaches from the dressing (reserve dressing), and grill on the cut sides until lightly browned and tender. Set aside.

Toss the arugula and macadamia nuts with enough reserved dressing to coat; adjust seasoning if necessary.

Plate the salad or arrange on a platter. Garnish the top with the grilled peaches and shaved pecorino cheese.

Serving Size

Serves 4

Recipe: Grilled chicken with peach barbecue glaze and haricot vert and almond salad

  • For the peach-barbecue-glazed chicken:
  • 4 chicken breasts, skinless
  • 2 tablespoons butter
  • 1 large shallot, sliced
  • 2 sprigs thyme, leaves picked
  • 2 ripe peaches
  • 2 teaspoons kibbeh spice blend
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce
  • Salt and ground white pepper
  • For the haricot vert and almond salad:
  • 1 pound haricot verts
  • 1 pound yellow wax beans
  • 1 jar (8 ounces) oil-packed sundried tomatoes, drained and chopped
  • 1 cup sliced toasted almonds
  • 1 small red onion, very thinly sliced
  • Olive oil
  • Salt and ground white pepper

To make the chicken:
In a saucepot over medium heat, melt the butter. Add the shallot and thyme and cook, stirring until translucent. Peel the peaches, remove the pit and dice the flesh. Add peaches and spice to the pan and cook, stirring, until tender. Add the ketchup and Worcestershire sauce and simmer on low heat, stirring occasionally, for 10 minutes until thick. Puree contents with a hand blender or in a stand blender until smooth. Season to taste with Tabasco, salt and pepper. Coat chicken breasts with half of the sauce and marinate in a covered shallow container or large Ziploc bag, chilled, overnight. Reserve remaining sauce; chilled.

The next day, preheat grill to medium-high heat. Remove the chicken from the marinade, brush off and discard extra marinade, and season breasts with more salt and pepper. Grill breasts for about 5 minutes on each side (until cooked through). Once cooked, brush chicken with reserved sauce and serve hot.

To make the salad:
Bring a large pot of salted water to a boil; set a bowl of ice water on the side. Boil the haricot verts and yellow wax beans separately until tender; and then chill in ice water and pat dry. In a large bowl, toss the beans, tomatoes, almonds and red onion with enough olive oil to lightly coat; season with salt and pepper.

Served with hot grilled chicken.

Serving Size

Serves 4

Recipe: Peach and almond tart with a thyme streusel topping

  • For the pâte sucrée:
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioner's sugar
  • 1/4 cup almond flour
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 large egg yolk + 1-2 tablespoons water
  • For the almond cream:
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioner's sugar
  • 1/2 cup almond flour
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • For the peaches:
  • 3 cups water
  • 1/2 cup sugar
  • 1/2 vanilla bean, split lengthwise, seeds scraped loose
  • 4 large peaches, peeled, halved lengthwise and pitted
  • For the thyme streusel:
  • 3/4 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon ground thyme leaves
  • Large pinch of salt
  • 6 tablespoons unsalted butter, chilled, cut into small pieces

For the pâte sucrée:
1. Put the butter, confectioner's sugar, almond flour, orange zest and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed just until the ingredients are combined, about 20 seconds. Add the flour and mix 20 seconds, just until the dough is crumbly. Add the egg and 1 tablespoon of water and mix only until the mixture comes together to form a moist, soft dough. You don't want to overwork the dough. (Add remaining tablespoon if needed.) Turn the dough out onto a work surface, flatten the dough into a disk and wrap in plastic wrap. Chill for at least 1 hour. (The dough can be made to this point, wrapped airtight and kept refrigerated for two days or frozen for up to a month.)

2. Place a buttered 8 1/2-by-1 1/2-inch fluted removable bottom tart pan on a parchment-lined baking sheet. Dust a work surface lightly with flour and roll the dough into a round that is about 1/8-inch thick. Fit the dough into the bottom and up the sides of the pan, taking care not to stretch the dough. Remove the excess dough from the sides and use the tines of a fork to prick the dough all over. Refrigerate for at least 30 minutes.

3. Preheat the oven to 350 degrees F. Line the pastry shell with parchment paper and fill with dried beans. Bake the crust 10-12 minutes, remove the paper and beans and return to the oven for 3-5 minutes more. You do not want to brown the dough too much at this point since it will be baked again later — you just want to cook the dough enough to prevent it from becoming soggy once filled. Cool on a rack to room temperature.

For the almond cream:
Put the butter, sugar and almond flour in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until the ingredients are well blended. Add the egg and flour and beat on medium speed until homogeneous. Cover and refrigerate until needed.

For the peaches:
Combine the water, sugar and vanilla bean pod and seeds and bring to a boil. Add the peach halves, bring back to a boil and simmer until tender when pierced with the tip of a paring knife, approximately 5-10 minutes depending upon ripeness. Remove from heat and set aside to cool.

For the thyme streusel:
Put the two flours along with the sugar, thyme and salt in a food processor and pulse a couple of times to mix. Add the cubed butter and pulse just until the streusel forms small, moist curds. Pour into a bowl, cover and refrigerate until needed.

To bake the tart:
Preheat the oven to 350 degrees F. Fill the partially baked crust (still on the parchment lined tray) halfway with almond cream. Drain the peaches, discarding the vanilla bean pod, and pat them dry with paper towels. Arrange them, domed side up, on top of the almond cream and then sprinkle with the streusel. Bake until the top is golden brown, approximately 35-40 minutes. Cool on a rack to room temperature before unmolding.

The tart can be served either at room temperature or slightly warm and is perfect accompanied by a scoop of vanilla ice cream.

Serving Size

Serves 6

Recipe: Grilled peach sour

  • What you need to make this cocktail:
  • 2 ounces booze of choice
  • 3/4 ounce lemon or lime juice
  • 3/4 ounce simple syrup
  • 1 slice grilled peach

Recipe: Peche fumes

  • What you need to make this cocktail:
  • 1 1/2 ounce Partida Anejo tequila
  • 1/2 ounce Nardini grappa
  • 1/2 ounce agave nectar
  • 3/4 ounce lime juice
  • 3/4 ounce chipotle-peach gastrique


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