TIP: Eat More Peaches ~ The Season Ends Soon! - THE NIBBLE Blog
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TIP: Eat More Peaches ~ The Season Ends Soon!

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Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA.

 

Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can.

Our personal favorite is peach ice cream, the favorite flavor of our childhood that has fallen out of favor. While some artisan ice cream producers make it, we haven’t seen a pint in our area in decades: We have to make it. And it’s worth it: Here’s a peach ice cream recipe.

But first up, in our featured peach recipes, is a delicious appetizer, side dish or snack with wine from Eat Wisconsin Cheese.

RECIPE: GRILLED TOMATOES & PEACHES WITH FONTINA

You might not think to combine tomatoes with peaches, but they are very complementary—especially when grilled and topped with melted Fontina cheese, as in this recipe.
 
Ingredients For 4-6 Servings

  • 1 baguette, sliced
  • Olive oil
  • 1 cup grape tomatoes, halved
  • 1/2 medium peach, cut into 1/2-inch pieces
  • 2 cups (8 ounces) Fontina cheese, shredded (substitute
    Emmenthal, Gruyère or Provolone)
  • 1/2 cup (about 2 ounces) Parmesan cheese, grated (substitute
    Asiago, Grana Padano or Pecorino Romano)
  • 1 tablespoon fresh rosemary, chopped
  • Black pepper, freshly ground
  •  

    Preparation

    1. HEAT a gas grill to medium, or prepare a charcoal grill for indirect heat.

    2. DRIZZLE the baguette slices with olive oil and grill, until toasted, turning once.

    3. DRIZZLE the tomatoes and peaches with olive oil; toss. Place in well-seasoned cast iron skillet. Cook on grill 10 to 12 minutes, stirring occasionally (but do not over-stir).

    4. ADD the Fontina and Parmesan and cook for 2 to 3 minutes, until the cheese is melted. Remove from the grill and sprinkle with rosemary and black pepper. Serve immediately with baguette slices and spreading knives.
     
    WHAT IS FONTINA?

    Fontina is a semisoft cow’s milk cheese which has been made since the Middle Ages in Valle d’Aosta, in the Western Alps of northwest Italy. It has PDO status (protected domain of origin), which means that cheese called Fontina can only be made in this area.

    The Italian cheese is mild when young and pungent when aged, when the rind turns an orange-brown color. The texture of PDO Fontina is semi-soft, rich and creamy with eyes (holes). It belongs on a cheese plate, and is an excellent melting cheese.

    In the U.S., the cheese called Fontina is typically sold on the younger side, when it has a buttery, nutty taste. Danish Fontina is pale yellow with a mild, slightly sweet flavor; it is often used as a sandwich cheese. These differences illustrate the importance of authenticity labels like PDO and AOC (Appellation d’Origine Contrôlée) is the French version of PDO) if you’re looking for the original experience.

     

    RECIPE: PEACH SHORTCAKES WITH ICE CREAM OR
    WHIPPED CREAM

    You’ve likely had strawberry shortcake, but what about peach shortcake?

    In this recipe is from Annalise of Completely Delicious for Go Bold With Butter, the conventional whipped cream that tops the fruit is replaced with ice cream. Annalise specifies vanilla, but we used peach ice cream.

    Prep time is 15 minutes, cook time is 25 minutes.
     
    Ingredients For 6 Servings

    For The Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 2/3 cup buttermilk, cold
  • 1 large egg + 1 teaspoon water (the egg wash)
  •  
    For The Topping

  • 4 peaches, ripe but firm
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 6 scoops vanilla ice cream
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/ice cream shortcake goboldwbutter 2301

    In this peach shortcake recipe, ice cream replaces the traditional whipped cream. Photo courtesy Go Bold With Butter.

     
    Preparation

    1. PREHEAT the oven to 400°F. Line a sheet pan with parchment paper or butter well.

    2. MAKE the biscuits: Combine the flour, baking powder, baking soda, salt and sugar in medium bowl. Add the cold cubed butter and cut it into the dry ingredients with a pastry blender or two forks, until butter is size of small peas. Add the buttermilk and mix until the dough begins to come together. Place it on a clean surface and knead a few times to incorporate all of the dry bits. Do not over-handle (it toughens the dough).

    3. PAT the dough to about 1 inch thick. Use a 3- or 4-inch round cookie cutter to cut the dough. Place the rounds on the prepared sheet pan. Brush them with the egg wash and bake until golden, about 15-20 minutes.

    4. PREHEAT a grill to medium low heat. Halve the peaches and remove the pits. Brush with melted butter and place them cut side-down on the grill. Grill 3-4 minutes until the peaches have grill marks and have softened somewhat. Transfer them to a plate and drizzle with maple syrup.

    5. ASSEMBLE: Slice the biscuits in half. Top with ice cream and grilled peaches. Serve immediately.

     
    KNOW YOUR PEACHES

    Check out these peach facts: the history of peaches, types of peaches and more.

      




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