Summer Peach Delights
June 25th, 2016
foodmain

Peaches and cheese tortellini served on top of mixed greens make for a cool, refreshing salad. Photos by Brandon Pomrenke

Tantalize your taste buds with juicy fruit flavors

Peach Tortellini Salad with Basil Vinaigrette

  • 9 ounces refrigerated cheese tortellini
  • 3 cups sliced peaches
  • 1 medium red bell pepper, cut into match sticks
  • 1/4 cup basil vinaigrette (recipe follows)
  • 4 cups mixed fresh salad greens

Cook the tortellini according to package directions. Rinse until cool; drain well. In a medium bowl, combine the tortellini, peaches and red pepper. Chill until ready to serve.

Drizzle vinaigrette over the mixture; toss. Place greens on a large serving platter or four salad plates. Arrange the tortellini mixture over the greens.

Yields 4 servings

 

Basil or Cilantro Vinaigrette

  • 1/4 cup peach preserves
  • 1/4 cup apple cider vinegar
  • 1 tablespoon seeded, finely minced jalapeño pepper
  • 1 tablespoon finely chopped basil or cilantro
  • 1/2 cup olive oil

Combine all ingredients in the bowl of a food processor or blender. Process until smooth. Refrigerate until ready to use.

Yields 1¼ cups

Peachy Chicken Salad

  • 1/3 cup mayonnaise
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chopped fresh tarragon (or 1/4 teaspoon dried tarragon)
  • 2 1/2 cups cubed cooked chicken
  • 1 cup seedless red grapes, halved
  • 1 cup frozen tiny peas, thawed
  • 2 large peaches, peeled and chopped
  • 1 cup pecan halves, toasted
  • Lettuce leaves

In a large bowl, combine the mayonnaise, milk, salt, pepper and tarragon until smooth. Add the chicken and toss to coat. Stir in the grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl.

Serves 4 to 6

 

Just Peachy Ham Roll Ups

  • 16 slices thinly sliced ham
  • 1 cup peach preserves
  • 1/2 cup fresh orange juice
  • 1 cup honey
  • 1/2 teaspoon cinnamon
  • Dash ground clove

Roll each ham slice into a tight roll. Stick with toothpicks and place in a shallow baking dish. Combine the remaining ingredients in a small pan and heat just until well combined and syrup-like. Spoon the sauce over each ham roll. Bake at 350 F for about 20 minutes. Baste frequently with half of the sauce.

To serve, portion four rolls on each plate and spoon the remaining sauce across the center of the rolls.

Serves 4

 

Peach Upside-Down Cake

Caramel

  • 6 tablespoons butter plus additional for pan
  • 1 cup sugar
  • 4 to 6 fresh peaches, halved and pitted

Butter a 10-inch cake pan. Line the bottom with parchment paper, and butter the paper. Stir together 2 tablespoons water and sugar in a saucepan. Cook over high heat, swirling the pan until the mixture turns a golden caramel color. Immediately remove the pan from the heat and whisk in the butter. Be careful; the mixture will foam. Pour the caramel into the bottom of the cake pan. Cover with peach halves, cut side down.

Cake

  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup melted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract

Preheat oven to 350 F. Add the sugar and melted butter to a mixer bowl fitted with a whisk attachment; beat until combined. Add the eggs. Whisk until the mixture is light and fluffy. Sift together the flour, baking powder and salt. Combine the buttermilk and vanilla extract. With the mixer set on low speed, add the dry ingredients to the butter mixture by thirds, alternating with the liquid ingredients.

When all is fully blended, pour the batter into the pan over the peaches and bake, rotating it front to back after the first 15 minutes, for about 50 minutes or until the cake is golden brown and springy to the touch. Allow to sit for about 10 minutes before inverting onto a platter. Remove parchment paper.

Peach French Toast Cobbler

  • 1-pound unsliced French bread loaf
  • 5 eggs
  • 1/2 cup milk
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • 4 1/2 cups sliced fresh peaches
  • 2 tablespoons butter, melted
  • Powdered sugar

Slice the bread into eight ¾- to 1-inch- thick slices; arrange in a shallow baking pan. In a bowl, whisk together the eggs, milk, baking powder and vanilla. Pour over the bread, turning to coat evenly. Cover the pan with plastic wrap. Let stand for 2 hours at room temperature or overnight in the refrigerator.

Heat oven to 450 F. Spray a 13×9 baking pan with cooking spray. In a bowl, mix the sugar, cinnamon and cornstarch. Gently stir in the peaches until well coated. Spread three-fourths of the peach mixture in the prepared pan; place the bread slices on top of the peaches. Brush tops of the bread with butter. Bake for 20 to 25 minutes or until toast is golden and peaches are bubbling. To serve, place toast slices on plates. Top with the remaining peach mixture and sprinkle with powdered sugar.

Recipes courtesy of Dickey Farms