Lesson 45: Peaches and Not Cream

Following the family peach picking trips from last week, I still have tons of peaches in the house on the countertops, in the kitchen, in the fridge. I have peaches coming out of my ears!

So, rather than just eating them as they are, I've been looking for peach recipes. Surprisingly enough, I learned that they aren't just served up in sweet desserts, there are also a few savory recipes out there. These recipes are from http://www.southerfood.about.com

Peach Salsa

Ingredients:

• 2 cups diced peeled peaches
• 1 cup diced tomato
• 1/2 cup thinly sliced green onion
• 1/4 cup diced red bell pepper
• 2 tablespoons lime juice, about 1 medium lime
• 1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• dash ginger
• dash garlic powder
• 1 tablespoon orange or pineapple juice, optional
• dash freshly ground black pepper
• sugar or honey, if desired, to taste

Preparation:

Combine all salsa ingredients, tasting and adding sugar or honey if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving.
Delicious with grilled fish or pork.
Makes enough for 4 to 6.

Peach-Spiced Chicken

Ingredients:

• cooking oil
• 3/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon seasoned pepper
• 1/2 teaspoon paprika
• 6 fryer chicken leg quarters with thighs or chicken breast halves
• 1 cup orange juice
• 1 1/2 cups sliced peaches (fresh,canned or frozen)
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 1 teaspoon ground nutmeg
• 1 teaspoon dried leaf basil
• 1 clove garlic, finely minced

Preparation:

Heat 1/2 inch of oil in a large skillet over medium high heat. Combine flour, salt, pepper, and paprika. While oil is heating dredge chicken in the seasoned flour. Brown chicken on all sides. While chicken is browning, combine orange juice and peaches with brown sugar, vinegar, nutmeg, basil and minced garlic in a saucepan. Heat mixture over medium heat. Reduce to medium low and simmer for 10 minutes. Remove chicken from skillet when it is browned and pour off excess fat. Replace chicken and pour the peach sauce mixture over top. Cover and simmer for 20 to 20 minutes, until chicken is cooked through.
Makes 4 to 6 servings.

Peachy Pork

Ingredients:

• 10 to 12 fresh peaches, unpeeled
• 1/4 cup lemon juice
• 1/4 cup soy sauce, reduced sodium
• 1/3 cup honey
• 1 clove garlic, finely minced
• 1/8 teaspoon ginger
• 1/8 teaspoon pepper
• 4 to 6 pound pork loin roast

Preparation:

Cut 5 peaches in half and remove pits. Process to make 2 cups of puree. Blend 1 cup of the puree with 1 tablespoon of lemon juice. Refrigerate. Combine remaining peach puree with the remaining lemon juice, soy sauce, honey, minced garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.
Serves 10 to 12.

I've never been a fan of mixing sweet and savory, but I am kind of excited to try these.