Tarragon Peach Herbal Iced Tea

August 10th, 2011 § 0 comments § permalink

Makes 1 pitcher

Tarragon and mint have a history of being a truly refreshing duo in the dead of summer’s heat. The addition of summer sweet peaches only makes for a sweeter ad perhaps more sultry experience!

Ingredients

¼ cup fresh tarragon leaves
½ cup fresh mint leaves
½ cup sliced peaches
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 mint tea bags
Ice
Water

Directions

In a medium saucepan combine the herb, peaches, sugar and water and bring to boil. Reduce heat, place the two tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 10 more minutes or until the mixture is slightly darker and clearly infused. Leave the mixture on strained however you can strain the mixture if desired. Pour the syrup in a large pitcher filled with ice and add water! The peaches and herbs float to become the garnish.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Jasmine Peach Iced Tea

July 22nd, 2011 § 0 comments § permalink

Makes 1 gallon

Ingredients

1 cup ripe peaches, chopped
1 cup turbinado sugar or raw unprocessed sugar
1 cup water
2 jasmine tea bags
Ice
Water
Peaches for garnish

Directions

In a medium saucepan combine the peaches, sugar, and water and bring to boil. Reduce heat, place the tea bags in the syrup and let simmer for about 5 minutes. Take off heat and continue to let steep for about 5 more minutes or until the mixture is dark. Puree the mixture in a blender. Pour the syrup/puree in a container filled with ice and add water (about 1 gallon)! Garnish with peach slices.

Red Basil White Stone Fruit Sangria

June 27th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 cup red basil peach syrup (recipe follows)
2 bottles white wine, sauvignon blanc or chenin blanc or white table wine
1 cup Cointreau
1 peach, sliced
1 apricot, sliced
1 plum, sliced
1 nectarine, sliced
¼ cup raspberries
2 cups soda water

Directions

Combine the red basil peach syrup, wine, and cointreau in a large pitcher and stir well. Add the fruit and let stand unrefrigerated for about 1-2 hours. Add soda water just before serving and serve either tepid or over ice, but do not refrigerate.

Red Basil Peach Syrup

Makes 1 cup

Ingredients

½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped

Directions

Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

Red Basil Peach Syrup

June 27th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped

Directions

Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.

NJ Peach Tarragon Bellini

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Peach Tarragon Syrup
Prosecco or Cava

PREPARATION

Place one ounce of peach tarragon syrup in a chilled champagne glass and fill with prosecco or cava.
For the syrup place 1 fresh peach sliced thin & ½ cup fresh tarragon in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

Peach Carpaccio With Thyme Honey Crème

June 3rd, 2010 § 0 comments § permalink

INGREDIENTS

4 medium peaches, pitted and sliced paper thin
1 tablespoon thyme leaves
1 tablespoon honey
1 tablespoon heavy cream

PREPARATION

Arrange peaches flat on a plate.  In a medium sauce pan heat honey, thyme and cream until warm and until the honey is mixed well, do not boil.  Drizzle warm cream mixture over sliced peaches.

Tarragon Peach Barbecue Sauce

November 10th, 2009 § 1 comment § permalink

This sauce is a delightful way to incorporate sweet summer peaches into savory outdoor grilling. Peaches and tarragon are an amazing pair and mix into a fresh, sweet, tangy flavor in this recipe. This is a more luxurious barbecue sauce recipe and is perfect for grilled chicken breasts and pork tenderloin. This sauce is sure to impress both in its use of fruit on the grill and the combination of the tarragon. There is no need to marinate with this recipe; simply use it as a mopping sauce throughout the cooking process and be sure to use it generously toward the end.

Makes 2 cups of sauce and takes about 20 minutes to prepare

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
¼ cup chopped fresh tarragon
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼ – ½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Tarragon Red Onion Peach Salsa

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

2 peaches pitted and peeled chopped
½ cup chopped red onion
2 T chopped tarragon
salt/pepper

PREPARATION

Mix ingredients in a mixing bowl and chill. Serve over grilled fish, turkey sausage or chicken.

Tarragon Peach Ice Cream

November 3rd, 2009 § 0 comments § permalink

INGREDIENTS

2 cups heavy cream
1 cup sugar
2 large ripe peaches pitted and peeled and pureed or mashed
1 cup water or peach nectar
½ cup tarragon plus 2 T chopped fresh tarragon

PREPARATION

In a saucepan, place ½ cup tarragon, 1 cup sugar and 1 cup water and bring to a boil until the sugar is all dissolved. Let simmer for 5 more minutes to steep, take off heat set aside for 5 more minutes, strain tarragon and set simple syrup aside. In another heavy saucepan on medium heat, heat the cream until just about to boil but do not let it boil. Remove it from the heat and add the sugar. Mix the simple syrup and peach puree in with the cream until well mixed, set aside in refrigerator for about an hour. Add remainder of chopped tarragon and follow ice cream maker instructions.

Carbonada Criolla

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

Olive oil
1 pound cubed beef
1 chopped red onion
2 tomatoes chopped
1 red and 1 yellow pepper chopped
¼ c chopped garlic
3 bay leaves
½ c chopped parsley
½ c chopped thyme
½ c chopped oregano
2 cubed sweet potatoes
2 cubed white potatoes
2 ears of corn cut into 1 inch sections
2 chopped zucchini or yellow squash
2 cubed peaches
2 cubed pears
1 c white wine
3 c vegetable stock

PREPARATION

Sauté beef, garlic, onions and herbs. Add wine and deglaze pan. Add all vegetables and sauté for a few more minutes. Add stock and bring to boil and simmer for about thirty minutes. Take off heat and let stand for another thirty minutes. Reheat and serve.

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