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

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.

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

 
For The Topping

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.

Match your cocktail to the pool (the miniature
beach balls are plastic, made for doll houses).
Photo courtesy Pinnacle Vodka.

Pinnacle made it with their Original Vodka; you can make it your own with a flavored vodka. If you prefer, you can substitute gin or tequila.
 
RECIPE: POOL PARTY PUNCH

Ingredients Per Drink

 
Preparation

1. MIX ingredients and serve over ice. It’s that simple! Here’s a video with the full punch bowl recipe.

MOCKTAIL VERSION

Make a mocktail by exchanging the vodka for 7 UP, Sprite or white cranberry juice. Use blue food coloring instead of Blue Curaçao.

And for garnish, perhaps a red Swedish Fish?

Here’s the mocktail recipe.

Curaçao is an orange liqueur made from the dried peels of the laraha (LA-ra-ha) citrus fruit, grown on the island of Curaçao in the Netherlands Antilles (southeast of the Virgin Islands in the Caribbean).

The laraha is a de-evolved descendant of the Valencia orange, which was brought over from Spain in 1527. It did not thrive in the Southern Caribbean climate. The oranges that the trees produced were small, fibrous, bitter and inedible. The trees were abandoned, and the citrus fruit they produced evolved from a bright orange color into the green laraha.

When life gives you bitter fruit, distill it! It turned out that while the flesh of the laraha was inedible, the dried peel remained as aromatic and pleasing as its cultivated forebear. Experimentation led to the distillation of Curaçao liqueur from the peel.

The distilled liqueur is clear. Some brands are colored blue or bright orange to create color in cocktails. The color adds no flavor.

Blue Curaçao. The clear orange liqueur is colored blue. It is also made in an orange-colored version.

Here’s how the different types of orange liqueur differ; including Curaçao and triple sec, which are generic terms, plus brands like Cointreau, Grand Marnier and Gran Gala.
  

It’s easy add a hit of extra flavor to lemon-
ade, from lavender to jalapeño. Photo
courtesy The Great Pepper Cookbook by
Melissa’s Produce.

Bottled drinks are not only pasteurized, but typically use reconstituted lemon juice. If you’ve ever tasted bottled lemon juice, you know that the flavor is simply not bright and lemony like fresh-squeezed lemon juice.

Lemonade “made from concentrate” and sold in cartons like orange juice is the far better choice (as are cans of frozen lemonade concentrate).

But the best choice of all is to squeeze fresh lemons. It takes just five minutes to make a single glass, and you can adjust the sweetening to your own taste.

You can follow the same recipe to make limeade.

Leave a pitcher of lemonade unsweetened to accommodate every family member or guest. For a party, set up a bar where guests can add their own sweeteners—agave*, honey, noncaloric, superfine sugar or simple syrup. You can buy or easily make the latter two, which, unlike granulated sugar, dissolve easily in cold drinks.

For adults bottles of gin, tequila or vodka expand the options.

You don’t want ice cubes to dilute your lemonade. Ideally, freeze lemonade or a complementary fruit juice (we especially like blueberry and watermelon) in ice cube trays so regular ice cubes won’t dilute the flavor. And keep the lemonade as chilled as possible to use fewer cubes.

Ingredients For 15 Glasses

 
Ingredients For 1 Glass Of Lemonade

 
____________________
*Agave tends to be twice as sweet as the equivalent amount of other sweeteners, so use half as much.

Preparation

1. MAKE the optional lemonade ice cubes a half day in advance or the night before. For the ice cubes, we save time by reconstituting frozen lemonade concentrate instead of making lemonade from scratch. When ready to make the lemonade…

2. ROLL room temperature lemons on the counter top before squeezing. This maximizes the juice output.

3. PREPARE the superfine sugar if you’re using granulated sugar. If you don’t have a box of superfine sugar, simply pulse regular table sugar to a superfine consistency in a food processor. The time you spend to do this is more than offset by the time it will take to get table sugar to dissolve. Another technique for dissolving table sugar is to boil the water several hours in advance, stir in the sugar to dissolve, and chill.

4. COMBINE the water, lemon juice and three-quarters of the sweetener in a pitcher; mix thoroughly. Taste and adjust the sweetness bit by bit. Your goal is to keep the fresh lemon flavor first and foremost, and not make sugar the first thing you taste. It’s better to under-sweeten than over-sweeten: People can always add more sweetener to suit their individual tastes.

It’s easy to add a nuance of flavor to lemonade. Our favorites are ginger, lavender and lemongrass. Photo © Edith Frincu | Dreamstime.

5. ADD ice to the glasses, fill with lemonade and garnish. Ideally, chill the lemonade prior to serving so it will be cold and require less ice.

6. ADD the garnish: Slice extra lemons or contrasting limes into wheels, and cut notches so they sit on rim of glasses. You can also notch watermelon cubes or strawberries, place blueberries or raspberries on a cocktail pick, add a sprig of lavender or rosemary, etc.
 
TO MAKE ONE GLASS AT A TIME

1. COMBINE the sugar and hot water in a 16-ounce glass (we use a Pilsner glass) and stir until the sugar dissolves.

2. ADD the the lemon juice and cold water. Fill the glass to the top with ice and serve.
 

LEMONADE RECIPE TIPS

The Izzy Scoop, topped with an Itty Bitty. Photo courtesy Izzy’s Ice Cream.

Move over, sprinkles: There’s a better ice cream topping in town—at least, if your town is Minneapolis or St. Paul.

There, Izzy’s Ice Cream, an artisan scoop shop, has a repertoire of 150 flavors. And the good news is, you can try two at a time without filling up.

That’s because Izzy’s pioneered The Izzy Scoop with the Itty Bitty, a mini, 3/4-ounce scoop on top of the regular scoop. It was conceived 12 years ago as a way to enable customers to enjoy a second flavor, perhaps exploring a new flavor, while providing a little something extra.

While the concept is trademarked, you can use it at home without licensing the idea. The company explains, “Izzy’s Ice Cream would love to see the Izzy Scoop take off and become an option for ice cream lovers all over, as long as credit is given to Izzy’s.”

You can also create a multiple of Itty Bittys with this tiny scoop, which creates even ittier Itty Bittys, just half a tablespoon’s worth.
  

Round and tart, it is erroneously thought of as a green tomato; and is called a husk tomato, a Mexican tomato and other names.

Tomatillos were a staple of Maya and Aztec cuisines. They are still enjoyed today in chili, enchiladas, gazpacho, guacamole, salsa verde and tostadas, among other specialties.
 
 
THE DIFFERENCE BETWEEN TOMATOES & TOMATILLOS

While both tomatoes and tomatillos originated in Latin America (the tomato in Peru and the tomatillo in Central America), they are second cousins. They share a botanical family, Solanaceae (the Nightshade family), but belong to different genuses.

 
 
COOKING WITH TOMATILLOS

It’s very easy to cook with tomatillos: They don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked.

You can incorporate tomatillos in different ways:

[2] It’s easy to see why people confuse tomatillos with cherry tomatoes (photo © ).

[3] One of the easiest ways to enjoy tomatillos: Make salsa verde. Here’s a recipe from Domenica Cooks. She serves it with seared sea scallops (photo © Domenica Cooks).

[4] Chef Missy Robbins combines salsa verde with anchovies, bread and butter. Here’s the recipe from her cookbook, Breakfast, Lunch, Dinner…Life (photo © Rizzoli Publishing).

WHERE TO START?

RECIPE: SALSA VERDE

For an easy salsa verde, remove the papery tomatillo husks and roast the tomatillos for a few minutes.

Then, blend with lime, cilantro and green chiles to taste.

You can use salsa verde on just about any savory dish, and of as a snack with chips raw vegetables.

Turn it into a creamy dip with a bit of sour cream or plain yogurt.
 
 
MORE TOMATILLO RECIPES

 
 
> THE DIFFERENT TYPES OF SALSA