My peach tree has just about fallen over because it is so full of ripe peaches. Some might not think this is such a bad thing. In fact, when we first checked out the house before we bought it I was ecstatic to find my favorite fruit right in my own backyard. Continue reading Sauvignon Blanc Peach Jam
Nine years ago now, when my hubby and I were celebrating our first anniversary we took a wonderful vacation to Maine. There we sampled such fresh and flavorful cuisine that we don’t often get the chance to expereience in California.
One of the many farm inspired dishes I tried and loved, wasn’t a dish at all. It was a simple blueberry lemonade. Yes, I know it seems pretty basic, espeically since we’ve all seen those fruit lemonades that various restaurants serve. It seems to me what really made the difference with this one and had me hooked was that the fruit was incredibily fresh and of course, in season. So here’s my take on the season’s best fruit lemonade. Nothing quite says summer like fresh squeezed lemonade.
Shopping List and Instructions for Watermelon Lemonade:
4 cups of watermelon cubed
1 cup of fresh squeezed lemon juice
1/3- 1/2 cup of agave syrup
Start with putting the watermelon in a food processor and puree it until most of the chunks are gone. Then, in a 2 quart pitcher pour in your fresh lemon juice and about 3 cups of watermelon puree. At this point you’ll want to taste it to decide if you want more lemon flavor or more watermelon and adjust accordingly. Also taste test for sweetness as you are adding the agave syrup, or honey if you can’t find agave. I ended up using about 1/3 of a cup of the syrup, but that’s because my melon was super sweet.
Shopping List and Instructions for Cinnamon Peach Lemonade:
1 cup of fresh squeezed lemon juice
2 cups of peeled cubed peaches
3 cups of water
1 stick of cinnamon
1/3-1/2 cup of agave syrup
In a medium-sized pot over high heat bring to a boil the water, peaches and cinnamon stick. Once it comes to a boil, you can reduce the heat to a simmer and let it cook for 30 minutes. At that point you will want to remove the cinnamon and let the juice cool 10 minutes before pureeing it in a blender. If you want this to be less chunky then strain it, however, I think this is a pointless step since it takes way too long. Once you’ve got the puree, add it to your 2 quart pitcher along with the lemon juice and adjust the agave to your taste.
In my “experiment with flavor” (which I have subjected my family to) I have attempted to introduce a previously foreign or disliked item into the mix. This time around I was successful in rewiring the subject. In this case my husband was the unwitting target.
He’s always claimed that he doesn’t like scallops, but he loves all other seafood — and most other meats for that matter. So, I figure he’s just never had good scallops before. Now, I, on the other hand really like scallops. They seem like a less fussy version of lobster to me. There’s no shell to crack and their flavor is so buttery who can really pass them up?
Ok, so I’m not really sure what a remoulade is but it sounds like a fancy word for sauce to me and that’s what this is a simple pan sauce to enliven any poultry or fish entrée. Feel free to use it with some grilled chicken or as a condiment on a turkey burger. It works great.
1/2 lb. of sea scallops
1/2 cup of ripe, peeled and diced peaches
1/2 an orange, squeezed
1/3 cup chicken or veggie stock (I used reduced sodium)
1 tablespoon red onion, diced
1 teaspoon chili powder
1 tablespoon butter
1. In a small saute pan over medium heat, add the red onion, peaches, orange juice and stock. Bring this mixture to a simmer, then reduce it to low heat to keep warm. It will start to thicken and look like a jam almost.
2. In a separate saute pan over medium heat, melt the butter. Meanwhile open the package of scallops from the fish counter and dry them off. Lay them all flat on that white paper they come in and sprinkle the chili powder on both sides of the meat.
3. Now that the butter is melted, go ahead and plop those big babies in that loveliness and watch them sizzle a little. Don’t move them in the pan for at least 3-4 minutes, so they get a nice crust to them.
4. After that flip ’em and let them sit another 3-4 minutes, again a crust should form (otherwise the heat is set too low). Check that they are opaque in the center and serve them on top of the peach sauce “remoulade”.
This serves two.