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Archive for August 2, 2017

RECIPE: Classic Peaches & Cream

For National Peach Month, August, try one of the oldest peach recipes: peaches and cream.

If you read novels or short stories from centuries past, you’ve no There are many ways to make peaches and cream

In a book of F. Scott Fitzgerald’s short stories, The Basil And Josephine Stories, he introduces Basil, a fictionalized version of his younger self. One of Basil’s favorite foods: peaches and cream.

Is peaches and cream as simple as it sounds?

Yes, if you have juicy, ripe peaches, waiting to be sliced into a bowl and covered with heavy cream (or in the U.K., clotted cream).

Otherwise, poach or bake the peaches first.

The following recipe has a Southern spin, with bourbon and brown sugar.

RECIPE: PEACHES & CREAM

Ingredients For 2 Servings

  • 3 peaches, sliced
  • 1 tablespoon + 4 teaspoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 4 teaspoons bourbon
  • Garnish: toasted pecans
  •  
    Preparation

    1. TOSS the peaches with 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract. Set aside until juicy, about 30 minutes (the sugar helps to extract the juices). Meanwhile…

    2. WHIP 1 cup heavy cream until it has begun to thicken; then beat in 4 teaspoons brown sugar. Add the bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses and top with toasted pecans.

    FANCIER RECIPES

    For more elaborate preparations:

    Add caramel sauce, as in this recipe from Spache The Spatula. The peaches and cream are drizzled with vanilla bean-zinfandel caramel sauce.

     

    Peaches and Cream
    Classic peaches and cream: ripe peaches and heavy cream (photo courtesy Spache The Spatula).

    Peaches & Cream Shortcake

    [2] A fancier approach: jumbo macaron on clotted cream, filled with peaches and vanilla ice cream (photo courtesy Bestia | LA).

     
    Turn it into shortcake. In photo #2, a jumbo macaron substitutes for the shortcake biscuit. It sits on a bed of clotted cream, and is stuffed with peaches and vanilla ice cream.

    Your own take. How else would you present fresh peaches and cream? Let us know!

      

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    TIP OF THE DAY: Agua Fresca, The Latin American Cooler

    Agua Fresca
    [1] Turn your favorite fruits into agua fresca (photo courtesy and recipe chart below Good Eggs).

    Watermelon Agua Fresca

    [2] If you can borrow a tap dispenser, it’s more convenient than pitchers (photo courtesy Flavor & The Menu).

     

    It’s heading above 90 degrees and humid here for the next few days, and we’re planning enough cool drinks to tide us over.

    Beyond water, sparkling water and our cache of diet soft drinks, we’re making a few quarts of agua fresca. In Spanish, agua fresca means fresh water; but in culinary terms, the water is combined with fresh fruit juice. The result: refreshing cold drinks that are sold by street vendors and at cafés throughout Latin America.

    A traditional agua fresca is an infused, sweetened water, flavored with fruits and/or vegetables. Nonalcoholic and noncarbonated, in the U.S. a similar drink is called a cooler.

    Agua fresca is also available bottled, in numerous flavors, and is made from scratch at home.

    The recipes can include a combination of fruits or veggies, flowers, herbs and/or spices, cereals, seeds, even almond flour. The result is often a more complex layering of flavors than American lemonade and limeade.

    Agua de horchata, a very popular recipe, is made of ground raw rice spiced with cinnamon.

    Other ingredients include flowers (hibiscus), herbs (sorrel), grains (alfalfa, barley, oats, rice), nuts and seeds (almond flour, chía). Try incorporating some of these after you’re already pleased with a basic fruit and/or vegetable recipe.

    HAVE AN AGUA FRESCA PARTY

    Make a few flavors and supply a choice of garnishes.

    Depending on your guests, a choice of clear spirits—cachaca, gin, tequila, vodka—may also be welcome.

  • Fruits: banana, cantaloupe, cucumber, guava, mango, orange, papaya, passionfruit, pineapple, strawberry, watermelon
  • Tart juice complement: lemon, lime, tamarind
  • Garnishes: basil, cucumber wheel, jalapeño, lemongrass, mint, sliced and notched fruit
  •  
    For a vegetable component, cucumber is the most popular (with lime and mint or pineapple). But you can turn to other juices: carrot juice and apple or pineapple, beet juice and berries, etc.

    Keep it light: save the kale and broccoli for the juice bar.

    Chill the drinks in the fridge, but also have a supply of ice cubes.

     

    As an on-trend American update, you can substitute coconut water for all or part of the water in your recipe, especially delicious in this pineapple agua fresca recipe with lemongrass.

    Here’s the agua fresca recipe template. Unleash your inner mixologist and mix different flavors of juice, to create your own signature recipes.

    Agua Fresca Recipe

     

    AGUA FRESCA KEGGER

    A melon tap turns any large, seedless watermelon into a keg (or punch bowl, for a younger crowd), ideal for filling with watermelon-based beverages.

    Simply hollow out the melon, insert the tap and fill it with your beverage of choice.

    A fun element at a gathering, your guests will have a memorable time of dispensing their drinks from a watermelon.

    Serve it as a finale to the last event of the summer.

    Just fill the watermelon with watermelon agua fresca.

    For a hit of alcohol, you can find watermelon-flavored vodka from Smirnoff, Three Olives, Pinnacle (Cucumber Watermelon), UV (Salty Watermelon) and others.

    In the fall, you can do the same with a pumpkin and apple cider (and apple vodka, of course).

     

    Watermelon Agua Fresca In Melon

    [3] A melon tap, available on Amazon, turns a watermelon into a keg (photo courtesy Bradshaw International).

     

      

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