• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Tag Archives: Spicy peach gallette

Just Peachy (1 sweet + 2 savory)

23 Saturday Aug 2014

Posted by Stacey Bender in From the journals, the kitchen

≈ 23 Comments

Tags

cooking, food, peach barbecue sauce, peaches, Spicy peach gallette, tangy peach sauce

galette

I’ve always wanted a fruit tree; one that actually produces fruit, unlike our cherry trees, which do not. Apple trees grow well in our neck of the woods, as do plum trees, cherry and fig. I don’t know how to do it but I think I need to plant a fig tree soon.

For now though, I am currently without fruit (on tree). Luckily, when our next door neighbors Kam and Amy moved in, they had a peach tree that they didn’t want so they gave it to their friends, Neil and Stacy, who moved in across the street from us shortly after they moved in next door. Neil and Stacy re-planted that tree in their front yard and then several years later, sold the house to Piotr (AKA “P”). It has been a decade now since that tree was relocated, but it has just in the last couple of years, began to produce fruit.

The fruit from this peach tree feeds many squirrels, birds, bugs, and the bunny in the neighborhood, in addition to providing a juicy accompaniment to my morning yogurt, plus an endless amount of cooking inspiration. The branches fell heavy and full several weeks ago, so in an attempt to salvage a branch in distress, Tom and I picked the fuzzy, round balls which slipped easily from their stems, out of their clothing and into a basket, a bag, or a bath.

Parboiling them loosens their skin, allowing it to peel away easily for freezing, baking or saucing. Otherwise, keep them in the basket if they are ripe, in a paper bag if they are not; eat raw with yogurt and freshly made granola (or the best that you can buy).

If you are like me (lucky enough to have a neighbor/friend willing to let you take copious amounts of them, and still kind enough to bring you a bag of them picked from the tree’s top), you will need other ideas; so, here are a few ways I like to use peaches (with corresponding recipes of course):

Spicy Peach Galette
Peach Barbecue Sauce (use for baby back ribs or on a lamb + feta burger)
Tangy Peach Sauce (use to braise beef or sauce fish)

_____________________________________________________________________

Spicy Peach Galette
Makes 2 galettes

photo 7

I have always admired the imperfect and irregular shape of the galette. Galette is filled more sparingly than pie and with the thin profile and lovely drape, it crisps nicely, making it a welcome addition to your morning coffee, or with a light dollop of crème fraîche it has all the nuances of an elegant dessert. Galette is portable if you want to tuck it in your picnic basket or it sets nicely atop a fancy plate waiting to hold court. Galette is easy and forgiving if baking isn’t really your thing, but can be made to look quite pretty if you are patient enough to spend time arranging the fruit just so. This galette is filled with sweet peaches and then spiced a bit with cayenne-spiked honey. I was inspired by all the galettes that have been popping up as of late, and with a healthy basket of peaches on hand, it seemed as good of time as any to give the galette a try. Plus, I had half a recipe of pie dough still hanging out in my freezer from my Red, White and Blueberry pie.

INGREDIENTS

1 pound peaches, peeled and pitted (4-5 small)
A good sprinkle of cornstarch
1/2 recipe pie dough
1 lime wedge

2 TB honey
1/4 tsp cardamon
1/4 heaping tsp dried oregano
Several shots cayenne pepper powder

honey
Cayenne spiked honey for glazing (this is how mine looked, this was enough for one of the galettes so I made another of the same, reflected in the amounts of ingredients listed above)

PREPARE

Thaw the dough in the refrigerator (if frozen). Be sure it is still chilled, but soft enough to roll. Divide the dough in half and roll, one half at a time on a floured surface. As soon as it is rolled, transfer to a non-stick baking sheet before the dough becomes too soft to move. Sprinkle approximately 1 tsp of cornstarch over each dough round.

Squeeze lime juice over the peaches and arrange them in the center of the rounds, leaving a few inches at the sides. Fold the sides over to cover just the edge of the peaches.

Mix the honey, cardamon, oregano and cayenne in a small bowl and heat in the microwave for about 10-15 seconds (just long enough to make the honey soften).

Brush the honey over the tops of the peaches, and bake in a pre-heated, 400-degree oven for approximately 12 minutes. If the peaches have too much liquid, stirring in a little cornstarch will help.  When finished, let cool slightly on the pan and enjoy right away or cover and refrigerate or freeze.

_____________________________________________________________________

Peach Barbecue Sauce
makes approximately 4 cups

barbeque sauce

INGREDIENTS

Olive oil to sauté
1 sweet onion, chopped
4 cloves garlic, chopped
1 poblano chili, large dice
2 tomatoes, cored and large dice
4 peaches, skinned, cored and large dice
1 bottle of ale (I used Red Hook IPA, but any good ale will do)
3 TB organic ketchup
1 TB Grenache (or other red wine) vinegar
1 handful fresh cilantro, roughly torn

PREPARE

Sweat the onion and garlic in olive oil until soft (5 minutes or so). Turn up the heat to medium and add the remaining ingredients.

Bring to a simmer, then turn down the heat to low and continue cooking until things become nicely combined and slightly thickened (about 30 more minutes). Purée with a hand blender or in a food processor. Adjust seasonings to taste.

lamb burger 1
Peach barbecue sauce in & on lamb burger with feta, grilled onion and peach

_____________________________________________________________________

Tangy Peach Sauce

Coconut oil for sauté
1 small jalapeño, seeded and diced
3 cloves garlic, peeled and diced
1 TB coriander seeds, toasted and freshly ground

2 lbs peaches, peeled and pits removed (approximately 4 cups peach meat)
1 cup water
1/2 cup coffee
Juice of 4 limes (approximately 5 TB)
3 TB fish sauce
1 1/2 tsp siriacha sauce

IMG_6306IMG_6309

PREPARE

In a small amount of coconut oil, sauté the garlic and jalapeño for a few minutes over relatively low heat. Add the ground coriander and stir.

Add the peaches, followed by the fish sauce, siriacha, water, coffee and lime juice.

Turn up the heat and bring to a simmer. Turn the heat to low and let simmer until it has reduced and thickened, approximately 30 minutes.

Put the mixture through a food mill and then purée with a hand held blender or in a food processor. You should have about 3 cups. Check for flavor. If you like it spicier, add more siriacha, too spicy, add more lime and perhaps some honey.

This freezes well or you can bottle it following this process.

Ginger buddy
Not bottled and not frozen, Ginger & Buddy are peachy too + they eat peach!

Flowers + peaches courtesy of our friend Piotr, thanks “P”.

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 184 other subscribers

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Recent Posts

  • Squash Blossoms and Dad
  • Pork (for Dad), Polenta (for Linda) & the Apple Doesn’t Fall Far From the Tree
  • Snow Day Chili, an Update
  • A Man with a Can and a Plan – Pig in a Pinwheel
  • Fireworks, Firetrucks, Pancakes and the Fourth!

Recent Comments

The Healthy Epicurea… on Squash Blossoms and Dad
Lois Bender-Casto on Squash Blossoms and Dad
Linda Brown on Squash Blossoms and Dad
Christine Edwards on Pork (for Dad), Polenta (for L…
Julie Zouzounis on Pork (for Dad), Polenta (for L…

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Categories

  • at the holidays
  • beach mode
  • Beverages
  • Breakfast/Brunch
  • cooking basics
  • Eating Out
  • family gatherings
  • From the journals
  • Ginger + Buddy
  • Ginger + Winston (and Buddy too)
  • Health
  • holidays
  • Reviews
  • the kitchen
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2013–2022 Stacey Bender. All rights reserved.

Powered by WordPress.com.

 

Loading Comments...