Life's a peach, so eat some

Wednesday, July 15, 2009

We are in fresh peach season, which is one of my favorite fruit seasons of the year. I love a fresh peach just split open and eaten right in the skin. I have vivid memories of getting fresh peaches when I was young at Rauh's Orchard. We would go by Heart's Bread, where my dad worked, and he would just twist one open and juice would run down his arm and off his elbow. They were delicious. I found this salsa recipe that I plan to try this fresh peach season and a delicious sounding cobbler. Enjoy!

Fresh Peach Salsa

6 large fresh peaches, peeled, pitted and chopped

2/3 cup orange marmalade

1/4 cup sliced green onions

3 tablespoons cider vinegar

1 ounce crystallized ginger

2 teaspoons sugar

In a medium bowl, combine all ingredients. Toss together until well combined. Cover and refrigerate until ready to serve with chips and crackers for dipping.

Raspberry Peach Cobbler

2 cups fresh raspberries

2 1/2 cups sliced fresh peaches

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon nutmeg

2 cups biscuit baking mix

1/2 cup milk

3 tablespoons butter, melted

2 tablespoons brown sugar

Preheat oven to 375 degrees. Lightly grease bottom and sides of a 9-inch pie plate. In a large bowl, combine raspberries, peaches, sugar, cornstarch and nutmeg. Let stand for 10 minutes, then spoon into pie plate. Using the same bowl, stir together biscuit baking mix, milk, melted butter and brown sugar to make a dough. Drop dough by spoonfuls over fruit mixture in pie plate. Bake for 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown.

Minty Melon Medley

1 1/2 cups cubed honeydew melon

1 1/2 cups cubed cantaloupe

1/4 cup dry sherry wine

2 tablespoons fresh mint leaves

1 sprig mint leaves for garnish

In a medium bowl, gently toss the honeydew and cantaloupe melon cubes with sherry wine and chopped fresh mint leaves. Cover and refrigerate for 1 hour to blend flavors. Serve from the bowl or spoon into individual bowls and garnish with a mint leaf.

Fresh Strawberry Salad

1 (3-ounce) package ramen noodles, any flavor

1/4 cup butter

1 cup chopped pecans

1/4 cup vegetable oil

1/4 cup sugar

2 tablespoons red wine vinegar

1/2 teaspoon soy sauce

8 cups torn romaine lettuce

1/2 cup chopped green onions

2 cups sliced fresh strawberries

Remove seasoning packet from ramen noodles and set aside for another use. Break ramen noodles into small pieces. In a small skillet over medium heat, melt butter. Add broken noodles and chopped pecans; saute until golden. Cool and set aside.

In a jar with a tight-fitting lid, combine oil, sugar, vinegar and soy sauce. Replace lid and shake until well blended. In a large bowl, combine the romaine lettuce, chopped green onions, sliced strawberries and cooled noodle mixture. Drizzle with dressing just before serving. Toss gently.

Blueberry Layered Dessert

Crust:

1 1/2 cups flour

1 stick butter or margarine, softened or slightly melted

1 cup sugar

1 cup chopped pecans

Mix together and pat into the bottom of a 9-by-13-inch baking pan. Bake at 350 degrees until crust is lightly brown.

Filling:

2 (8-ounce) boxes cream cheese, softened

1 cup powdered sugar

2 containers frozen whipped topping, thawed

Blend together and put on top of cooled crust.

Topping:

6 cups fresh blueberries

1 tablespoon lemon juice

1 cup sugar

Scant 1/2 cup cornstarch

Cook and stir these ingredients together until thickened. When cool put on top of filling and put in refrigerator for several hours before serving.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.

Respond to this story

Posting a comment requires free registration: