Wow, It’s that time of year when you really need a big freezer. We are lucky enough to have friends with fruit trees, and a lot of summer’s bounty has found it’s way to our kitchen. We use some, freeze some, and pass some along. It’s nice to share.Last week was all about peaches. Normally I am not the cook or the baker of the house, Mr. Artistic Detour likes to do that, but I thought I would clean out the storage box….aka oven….and go for it. I can’t believe the variety of meals you can make with peaches.
Here are a couple of recipes you might want to try.
Fresh Peach Cobbler
4 cups of fresh peaches, sliced.
1 ¼ cups of flour.
1 cup of sugar.
½ cup of brown sugar.
½ cup of butter or margarine
1 tablespoon of lemon juice.
1 teaspoon of lemon peel.
½ teaspoon of cinnamon.
¼ teaspoon of salt.
Combine the sliced peaches, lemon juice, lemon peel, ½ cup of sugar, ¼ cup brown sugar, and ¼ cup of flour. Spoon into greased nine-inch square dish.
Now make the topping….
Combine 1 cup of flour, ½ of cup sugar, ¼ cup brown sugar, salt and the cinnamon.Cut in the margarine until the mixture resembles corn meal.Sprinkle mixture over top of the peaches in the pan.
Cover and bake at 400°F (200°C) for 15 minutes. Then remove the cover and bake for another 40 minutes.
Fresh Peach Salsa
2 cups diced peeled peaches
1 cup diced tomato
1/2 cup thinly sliced green onion
½ cup diced red onion
1/4 cup diced red bell pepper
2 tablespoons lime juice, and a little lime zest
1 to 2 teaspoons finely minced hot or mild chili pepper
1 tablespoon chopped fresh cilantro, or to taste
dash ginger
dash garlic powder
2 tablespoons orange or pineapple juice
Salt and pepper
sugar or honey, if desired, to taste
Combine all salsa ingredients, let stand for 45 minutes or refrigerate for a few hours before serving.
Add a little brown sugar or honey if needed.
Add some tequila for flavor!
Goes great with grilled fish.
Coming soon…more Pacific Northwest goodies. Crab, salmon, and blackberry ideas are cooking!
