Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 Grilled Chicken with Spicy Peach Glaze: 2 cups peach preserves or jam 1 tablespoon finely chopped garlic 3 tablespoons olive oil 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 small jalapeno, finely chopped Salt and freshly ground pepper 8 Frenched " chicken breasts 4 ripe peaches, cut in half and pitted Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Preheat grill. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft. " The greatest discovery of my generation is that human beings can alter their lives by altering their attitudes of mind. " William James Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2005 Report Share Posted August 26, 2005 In a message dated 8/26/2005 7:37:03 PM Central Daylight Time, Hahagranny writes: In a message dated 8/26/2005 7:28:49 PM Central Daylight Time, Hahagranny writes: Hi Chris, This has turned into my all-time favorite jelly: Peach Lavender Jam 2 tablespoons dried lavender leaves 1/2 cup boiling water 4 cups peaches (about 5-6 medium peaches) -- finely chopped 2 tablespoons lemon juice 6 cups granulated sugar 1 pouch liquid fruit pectin Place lavender flowers in a small bowl. Pour boiling water over flowers and steep for 20 minutes. Strain and discardflowers. Combine lavender liquid, peaches, lemon juice and sugar in a very large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat and stir in pectin. Ladle into sterilized jars leaving 1/2 " headspace. Place jars in canner and start timing when water returns to a boil. Process for 5 minutes. TIP: For an added touch, place a small sprig on top of jar before sealing. God Bless You & Yours, Georgia (hahagranny) ~~~Life is not measured by the number of breaths we take but by the moments that take our breath away~~~ ~~~God's answers are wiser than our prayers~~~ (Unknown) ~~~A friend hears the song in my heart & sings it to me when my memory fails~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2005 Report Share Posted August 27, 2005 When I saw the post for Peach Cobbler it reminded me of the recipe I use - quick, very good & east to make. It is one of those that you can do if company shows up unexpectedly & you want to have a nice dessert to serve. You can take any fruit, whether canned, fresh, or frozen & adjust sugar accordinly. Creeping Crust Cobbler Note: I usually double the butter & up the flour to 1 1/2 cups & fiddle a little with the sugar. Also, I start with about 1/4 cup of sugar to fresh fruit as I do not prefer a real sweet syrup in my cobbler. This is not a " healthy " recipe but it is a very good one & then top it with Blue Bell Homemade Vanilla Ice Cream or your own homemade ice cream & it is Heaven~~~ Melt 1/2 cup butter in deep 10 " baking dish or casserole dish. Mix together: 1 cup flour 1 cup sugar 1 t. baking powder 1/2½ cup milk Pour batter over the melted butter. Do not mix. 2 cups canned fruit (up to 4 cups) including juice (best if fruit is heated first). If using fresh fruit, add sugar to taste & heat & stir thoroughly. You can use peaches, apricots, apples, plums, berries, or a combination of any of the above. Pour fruit over dough. Do not mix. Bake @ 350 for 30 minutes or until golden brown. God Bless You & Yours, Georgia (hahagranny) ~~~Life is not measured by the number of breaths we take but by the moments that take our breath away~~~ ~~~God's answers are wiser than our prayers~~~ (Unknown) ~~~A friend hears the song in my heart & sings it to me when my memory fails~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2005 Report Share Posted August 27, 2005 oooh... maybe you should make bellinis! (if you indulge in etoh) one ripe peach pureed in a glass with 4-6 oz champagne poured over it and stirred!!!! fun! Jeanne , Carol Pearce < cjpearce@r...> wrote: > > *HOMEMADE PEACH LEMONADE* > > > INGREDIENTS > > *2 peaches peeled and cubed > 4 C water > 1 C sugar > 3/4 C Fresh Lemon Juice > * > > > PREPARATIONS > > *Bring the peaches, sugar, and water to a boil, and then simmer until > the sugar is dissolved, about 10 minutes. > Allow the mixture to cool, then strain through a sieve, pressing to > extract as much juice as possible. > Stir in the lemon juice, and serve in tall glasses over ice. > Serves 4.* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 This sounds lovely Georgia, I've saved it to use later. Thanks for sharing. ~Lesley Ann~ England Peach Lavender Jam 2 tablespoons dried lavender leaves 1/2 cup boiling water 4 cups peaches (about 5-6 medium peaches) -- finely chopped 2 tablespoons lemon juice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2005 Report Share Posted August 29, 2005 Peach/Spice cake A variation of Kootenay Gloop Cake I got it from my friend Linda, who got it from our mutual friend Kathy, who got it from her mother, who got it in prehistoric times from a book on how to cook with canned soup. It was originally a tomato soup/spice cake that called for a 10 oz can of soup and 2 oz water. It works with 12 oz of all sorts of substances (the " Gloop " ) and in different variations. I am not much into pastry and this is the only cake I ever make, but it is always a hit, and can be quite nutritious if you add goodies like coarsely ground sunflower seeds or nuts. Apple sauce or peach puree or pear puree are all delicious. I usually use whole wheat flour and brown sugar for an almost bread-like cake that works great as snack food or for breakfast. I have made it with white flour, white sugar, pureed canned apricots, and almond flavouring instead of vanilla, and it was pretty, golden, delicate and yummy! OK OK, enough yakking, here is the recipe. Dry stuff: 2 cups flour 1 cup sugar teaspoon salt 4 teaspoons baking powder whatever spices you want to add Optional: raisins, sunflower seeds whole or ground. whatever you fancy! Lots of Cinnamon, hint of cloves, touch of nutmeg all work great. Don't be scared, lick your fingers till you love it. Wet stuff: Oil, between 1/2 cup or 1 cup. It works fine with less oil 2 eggs 12 oz gloop (see above. pear or peach is my fave) 1 teaspoon good vanilla extract Mix dry stuff, mix wet stuff, add dry to wet, stir really well, pour into well-buttered pan and bake in 350 oven till it smells good and a fork comes out clean, about 35/40 min. I use the kind of pan with a tube in the middle, don't know the official name. Ien in the Kootenays ********************************** " What is the use of a house if you haven't got a tolerable planet to put it on? " ~Thoreau Saving the rainforest, a cup of tea at the time. http://wildhealing.net ******************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2005 Report Share Posted August 29, 2005 am I correct in assuming one could use pumpkin or winter squash puree for the gloop? Great recipe, thanks for sharing. MaryAlana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2005 Report Share Posted August 30, 2005 am I correct in assuming one could use pumpkin or winter squash puree for the gloop? YESS! As a matter of fact, squash is a fave next to peach or pear. Add lots of sharp spicy goodies as well as cinnamon. Great recipe, thanks for sharing. MaryAlana My pleasure! Ien in the Kootenays ******************************* Stop. Breathe. Smile! ~Padma ( my TV yoga teacher) See my smiling face: http://www.greatestnetworker.com/is/ien ******************************* Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 Hey Chris, Here's one of my favorites. Since I am a historic (or is it hysteric?!) cook in a 19th century living history museum, it is an authentic 19 century recipe: Fried Fresh Peaches 2 tablespoons butter 6 peaches 12 teaspoons brown sugar Rose water (hydrosol) Pare, split, and stone the peaches. Melt butter in a spyder (heavy skillet) and add the peaches. Fill the hollows with brown sugar and a drop of rose water. Simmer until well cooked (tender, but not to mush!). Serve with meats as a relish (side dish), or as a dessert with sweetened whipped cream (use rose water instead of vanilla in the cream, like they used to do - yum!) or ice cream. Serves 4-6 as a dessert, or as a relish to serve 6. Enjoy! Deanna -- " Courage is the art of being the only one who knows you're scared to death. " -Earl Wilson --- Christine Ziegler <chrisziggy wrote: >> Hey folks, >> >> I went nuts and bought a case of organic peaches and >> have to get using >> them IMMEDIATELY as they are totally ripe and ready >> to eat. >> >> Please post your favorite peach recipes! >> >> *Smile* >> Chris (list mom) >> http://www.alittleolfactory.com >> >> >> >> > Quote Link to comment Share on other sites More sharing options...
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