Nectarine salsa for dinner; crisp for dessert
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Every summer, we get to rekindle our love for fresh fruit. Starting now the farmers markets, local orchards, fruit stands and our supermarkets have a steady supply of nectarines and plums. In July and August local peaches and blueberries will be ready for the picking.
We all have our regular favorites, such as "berry" shortcakes, peach pie, and of course simply enjoying as is for a snack, sliced over our cereal, or added to a smoothie. We have reached new heights in using our imagination in finding new ways to prepare our summer bounty.
Today, I am focusing on nectarines. They have a mild taste without overpowering in a recipe. Also, they are a firm fruit that holds up well when chopped into a salsa.
The first recipe takes an old-fashioned dessert, a fruit crisp, and jazzes it up a little using both peaches and nectarines.
The second recipe, Nectarine & Avocado Salsa, adds red onion, lime juice and cilantro to make a delicious chunky topping for grilled chicken, pork, or fish. I served it over swordfish and it was very well-liked.
Peach & Nectarine Crisp
Makes 4 to 6 servings
As in all fruit crisps, this dessert is a snap to make.
Best served warm with vanilla ice cream melting on top!
Ingredients
4 good size peaches; peeled, pitted, and sliced
4 good size nectarines; peeled, pitted, and sliced
-quart baking dish.
Mix together peaches, nectarines, sugar, lemon juice, cinnamon and nutmeg. Spread filling in baking dish.
Topping:
In a medium bowl, blend white and brown sugar, flour, and cinnamon.
Peach Crisp Receipe - News
Ross Burtwell, owner and executive chef at the Cabernet Grill Restaurant, which is part of Cotton Gin Village in Fredericksburg (www.cottonginlodging.com), offers this recipe for a twist on the traditional summer peach crisp.
They have a mild taste without overpowering in a recipe. Also, they are a firm fruit that holds up well when chopped into a salsa. The first recipe takes an old-fashioned dessert, a fruit crisp, and jazzes it up a little using both peaches and
(Courtesy of Ontario Tender Fruit Growers) Debbie Hipple of Hipple Farms Limited, in Beamsville, Ontario, with her Nectarine Plum Crisp. (Courtesy of Ontario Tender Fruit Growers) Jackie Troup's Peach Toffee Scones are bound to become a family
Ginger-Peach Cobber: Plump ½ cup finely diced dried peaches in 3 Tbs. peach schnapps over low heat. Fold into vanilla ice cream along with ½ cup coarsely chopped pecan pralines or candied pecans and 1 cup coarsely crumbled ginger snaps.
Jeremy Sewall of Boston's Island Creek Oyster Bar has shared his recipe for crisp oyster sliders with pickled onions and lime aioli. It's a salty, bright and tangy bite that's just right to pair with a chilled rosé. An alum of the kitchens at Lark
Peach Breakfast Bake
Grandma.
How do I know this? It’s because, by the time I’m old, I will have had lots of practice at granny-isms. I constantly nag people to eat more veggies, never leave the house without a sweater, and often sit down for dinner at 5. Oh, and living in Florida sounds like a dream!
But every now and then, I like to stay out late at a party or club. Unfortunately, my body doesn’t care if I’m up at 2am. It’ll still be wide-eyed and ready to go by six the next morning! For example, on Friday night I went out dancing and had two friends spend the night afterward. I woke up at 5:30 yesterday morning, while they
(Serves 3)
2 1/2 cups sliced peaches 1/2 T lemon juice 1/2 T arrowroot (or cornstarch) 1/4 tsp cinnamon 1/2 cup plus 1/4 cup shredded wheat, crushed (I used Post wheat-n-bran) 2 T brown sugar plus 1 packet nunaturals stevia (Or use 1/4 cup sugar. See note below, for a sugar-free version.) 1 T melted margarine or oil (I used Earth Balance. If you want a fat-free crisp, double the applesauce and omit the margarine.) 1 T applesauce (For a more buttery taste, replace this with an extra T of the margarine) 1/4 tsp salt (use only 1/8 tsp if using margarine) 1 container non-dairy yogurt (I used SoDelicious plain)Preheat oven to 350F. Mix the peaches, lemon, arrowroot, cinnamon, 1/2 the salt, and 1/2 the sweetener in a bowl. Let sit for ten minutes. Meanwhile, stir the crushed cereal, remaining sweetener, remaining salt, melted margarine or oil, and applesauce in a bowl until well-blended.
Spread the peach mixture in a small baking pan (such as a 4×7), and top with the cereal mixture. Bake for 45 minutes.
Click for notes on a Sugar-Free version .
Mix each portion with some of the yogurt, just before serving. Or, you can opt to be like one of my friends who exclaimed, “This would be awesome with vanilla ice cream on top!”
Question of the Day: Do you ever try recipes from magazines? I’m definitely an early bird! And, just like you, no matter how late I’m up the night before, my body wakes me up early the next morning! I love being up early (even on weekends) because it makes me feel like I’m ahead of the game. I rely on my internal alarm clock–no loud beeping needed. I don’t usually take exact recipes from magazines, but I definitely use them for ideas. Food mags are great for that! Sometimes just seeing certain ingredients being used in different ways is all I need to spark a new idea.
Peach Crisp Receipe - Bookshelf
Slow Cookers For Dummies
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