Summer recipes are just peachy

Posted Monday, Jun. 17, 2013  comments  Print Reprints
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It won’t be long before peach season and peach lovers like me can enjoy peach cobbler, peach ice cream, peach jam, etc. One of my newest peach cravings is a pizza crust with grilled peach slices, prosciutto and fresh mozzarella, drizzled with a little balsamic vinegar on top. It’s a nice combination of sweet and salty for a unique take on the traditional pizza.

And, if you‘ve never tasted one of John’s famous grilled peach margaritas (at Steven’s Garden & Grill) – you don’t know what you are missing. They are awesome. Here’s to peach season!

Rosy Peach Banana Jam

3 1/4 cups mashed peaches (about 2 pounds)

1 cup mashed bananas (about 3 medium)

1/2 cup mashed strawberries

2 tablespoons lemon juice

1 1 3/4-ounce package powdered fruit pectin

6 cups sugar

Combine peaches, bananas, strawberries, lemon juice and fruit pectin in a large heavy kettle. Stir well. Place over high heat and bring to a boil, stirring constantly. Quickly stir in sugar. Bring to a boil. Boil 1 minute or until mixture reaches 220 degrees on a candy thermometer (stir constantly). Remove from heat. Skim off foam with a metal spoon. Quickly ladle jam into hot sterilized jars. Seal. Process in boiling water bath 5 minutes.

Helpful hints: When canning, carefully read and follow the directions that come with new jars and lids. Always clean the top of the jar or threads with a damp cloth before putting on the lid. Food particles or liquid on the jar rim can cause improper sealing. The ring or band should be screwed on securely but not too tightly, which could cause the jar lid to buckle. Always use jars and lids specifically manufactured for canning. Do not re-use lids.

Peach Cobbler Crust:

2/3 cup vegetable shortening

2 cups sifted all-purpose flour1 teaspoon salt

7 tablespoons cold water

Filling:

1 1/2 tablespoons cornstarch

1/2 cup sugar

1/2 teaspoon salt

1 cup juice from fruit

1 tablespoon butter

1/4 teaspoon almond extract

4 cups fresh, peeled, sliced peaches

Butter

Sugar

To make crust, cut shortening into flour and salt until mixture resembles corn meal. Carefully stir in water until all flour is moistened. Roll dough to fit a 1 1/2-quart rectangular glass baking dish. Fit pastry into dish. Use remaining dough to make a lattice top. Combine cornstarch, sugar, salt and fruit juice in saucepan. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes. Remove from heat. Add butter and flavoring. Stir in fruit. Pour into unbaked pastry. Cover with lattice crust. Dot top with butter and sprinkle with sugar. Bake 10 minutes at 400 degrees. Lower heat to 350 degrees and bake 45 minutes.

Chicken Salad with Bacon and Almonds

4 cups cooked, cubed chicken

2 cups chopped celery

Sliced mushrooms, optiona

1/2 cup slivered almonds, toasted

4 to 5 slices apple wood smoked bacon crisply cooked and crumbled

1 cup mayonnaise

1 cup sour cream

1 teaspoon salt

2 tablespoons lemon juice

Combine chicken, celery, mushrooms, almonds and bacon. In another container, combine mayonnaise, sour cream, salt and lemon juice. Toss chicken mixture with dressing and chill thoroughly before serving.

Crab Meat Quiche

3 eggs, slightly beaten

1 cup sour cream

1/2 teaspoon Worcestershire sauce

3/4 teaspoon salt

1 white onion, thinly sliced

3 tablespoons butter

1/2 pound Swiss cheese, coarsely grated

1/2 pound fresh white lump crab

Baked pastry shell

Preheat oven to 325 degrees. Combine eggs, sour cream, Worcestershire and salt. In a large skillet, sauté onion in butter. Stir in cheese, crab and egg mixture. Pour into baked pastry shell. Dot with butter. Bake 55 to 60 minutes or until custard is set and knife inserted in center comes out clean. Serve hot.

— Suzi Hogan and her husband, Tim, live in Mansfield.

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