Peach Cookbook: Beverages, Breakfast Treats, Appetizers, Soups, Salads, Sides, Entrees, Desserts
By Mimi Brodeur
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About this ebook
"Mimi's creativity shines in this peach of a cookbook. Her irresistible creations beckon from every page." --Faye Levy, Author of Feast from the Mideast and Healthy Cooking for the Jewish Home
• 60 original recipes
• Full-color photograph of each dish
• How to select, store, and prepare peaches
Sweet and succulent, peaches are America's favorite fruit. In this book of original recipes, peaches maintain their starring role in desserts, such as Sumptuous Peach Ice Cream, Peach Schnappy Crème Brûlée, and Peach Upside-Down Cake with Rum Cream. But the fruit adds new character depth to other dishes--Buttermilk Peach Muffins and Blackberry Peach French Toast for breakfast, Peach Bruschetta and Chilled Peach Soup as appetizers, and Smoke-Rubbed Skirt Steak with Peach Chive Butter and Spicy Pork Spareribs with Peach Glaze as main courses at dinner. A variety of recipes for beverages--from Sparkling Peach Lemonade to Peach Crantini--are included as refreshing accompaniments.
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Book preview
Peach Cookbook - Mimi Brodeur
Contents
Preface
All About Peaches
Peachy White Wine Sangria
Peach Crantini
Sparkling Peach Lemonade
Strawberry Peach Smoothie
Peach Bellini
Peach Sunrise
Cinnamon Peach Muffins
Yogurt with Fresh Peaches and Nutty Granola
Lemon Peach Crumb Cake
Baked Oatmeal with Peaches and Whipped Cream
Fresh Fruit Kabobs
Blackberry Peach French Toast
Lemon Pound Cake with Fruit Salad
Cranberry Orange Scones with Orchard Peach Jam
Lemon Ginger Peach Marmalade for Croissants or Biscuits
Peach Bruschetta Topping
Sesame Ginger Chicken Skewers with Spicy Peach Chipotle Sauce
Shiitake Shrimp Peach Tostadas
Prosciutto-Wrapped Peaches
Peach Guacamole
Blackened Scallops with Fresh Peach Sauce and Balsamic Reduction
Summer-Ripe Salsa
Chilled Peach Soup
Luscious Crab Peach Salad
Peach-Kissed Summer Squash Soup with Cilantro Cream
Curried Peach Chicken Salad
Indian Spiced Lentils with Peaches
Peach Salad with Raspberry Vinaigrette
Lemon Barley Salad with Peaches
Creamy Leeks and Peaches
Pine Nut Peach Couscous
Moroccan Peach Lamb Tagine
Nut-Crusted Mahimahi with Black Bean Fruit Salsa
Mustard-Thyme Chicken Thighs
Smoke-Rubbed Skirt Steak with Peach Chive Butter and Roasted Rosemary Potatoes
Pesto Penne Pasta with Peaches and Grilled Summer Vegetables
Spicy Pork Babyback Ribs with Peach Glaze
Lemon Dill Salmon Patties with Pickly Peach Relish
Salmon Peach Bruschetta
Peachy Tomato Risotto with Shrimp
Chicken Peach Stir-Fry
Peach Tomato Chutney for Pork or Lamb Chops
Tangy Peach Barbecue Sauce
Peach Schnappy Crème Brûlée
Sumptuous Peach Ice Cream
Creamy Peach Rice Pudding
Brandy Peach Cake
Blueberry Peach Frozen Smoothie Pops
Buttermilk Peach Cobbler
Peach Raspberry Fool and Nana’s Shortbread Cookies
Cinnamon Peach Cream Puffs with Melba Sauce
Meringue Shells with Zesty Lemon Curd and Peach Strawberry Topping
Peach Raspberry Shortcake
Almond Sugar Cookie Cups with Creamy Peach Mousse
Lemon Peach Meringue Pie
Peach Upside-Down Cake with Rum Cream
Peaches and Cream Cheese Crusted Pie
Peaches Foster
Mixed-Fruit Crisp
Grilled Peaches with Amaretto Sauce
Index
About the Author
Preface
Peaches are many people’s favorite fruit, and it’s easy to understand why. Sweet and succulent, these creamy, fleshed globes send juices dribbling down the chin and douse the fingers with sticky nectar. Their intense sweet smell indicates ripeness and flavor, which are at their peak freshly picked at roadside stands in the heat of summer.
Peaches augment the shape, texture, and taste of any preparation, so it was an easy task choosing peaches as the main ingredient for this book. They lend themselves to a wealth of recipes even more so than the star of my last book, mushrooms. (Mushrooms fall short in the dessert category.)
When writing up a recipe, I always keep the home cook in mind. If the recipe is not easy to follow, who needs it? After honing my recipe development skills in the test kitchens of Food & Wine magazine and Woman’s World, I savored the idea of experimenting in my own kitchen, creating a wide range of recipes.
When I’m in my cooking domain, I jot down ideas, think up ingredients that work well together, and figure out whether certain combinations are right together. Seasonings and herbs are the pièce de résistance, which give the dish its final nod of approval.
In this book, peaches maintain their starring dessert role and also find new character depth in beverages, breakfast items, appetizers, entrées, soups, and salads, lending themselves to myriad preparations and creations. Their succulent nature perks up classic guacamole with chunky sweetness. They give a candylike element to tangy barbecue sauce and punctuate leeks and prosciutto in a side dish. Peach chive butter seeps in and downplays the heat of the meat in a spicy skirt steak recipe, and chopped fresh peaches pump up a pesto penne pasta dish.
Classic desserts such as peach melba and crème brûlée are served up with a peach twist from tradition. The melba can be made the authentic way by poaching the peaches, or by grilling peach halves, which increases their sugary intensity. Crème brûlée gets an added kick with a splash of peach schnapps permeating this silky custard.
Make your meals more sumptuous and inviting with these peach-enhanced recipes. Everyone’s favorite fruit is now ripe for these inventive dishes.
There are a few people I would like to acknowledge for their parts in making this book a reality. First and foremost, I thank Kyle Weaver, editor at Stackpole Books, for giving me the opportunity to write my second cookbook. I am also grateful to Alan Wycheck, who did an excellent job of photographing every recipe. He went beyond the call of duty by sampling each peach concoction too. Thanks also to my sisters Penny Hannegan, Lisa Whitlock, and their families, for tasting some preliminary recipes and offering feedback.