Posts Tagged ‘Peach Recipes’

Cocoa with Friends

Monday, August 31st, 2015

Cocoa with Friendsweb

Peaches are still in high season here in western Massachusetts so I have been on the lookout for new peach ideas. I got a delicious one from Dave MacDonald of Highland Barbecue in Northfield. (If Highland were closer to my home, I would be in serious dietary peril; Dave’s barbecue is versatile and authentically Southern.)

His peach lemonade is perfect for a summer day, tart and refreshing with just enough sweetness. The lemon flavor dominates brightly, but one can taste the peaches and the ginger as well.

Why is a post about lemonade called “Cocoa with Friends”? Because when I went to Mass Appeal on Wednesday to make the lemonade I took my adorable new puppy, Miss Cocoa Chanel. Yes, I know the original Chanel spelled her name “Coco,” but I do love giving my pets culinary names so I deviated just a tad. I kept the designer’s surname. Basic black is always chic.

baby on bedweb

Cocoa came from Mulberry Farm, the birthplace of my dear, late Truffle. Breeder Carol Bobrowski really wanted to keep the little black girl for herself, but in the end she decided that I needed the puppy more than she did. We picked Cocoa up on Monday, and two days later she visited the TV station. (Her life is very exciting, but I already know that she can handle excitement.)

My sister-in-law Leigh and nephew Michael were visiting, along with Michael’s friend Carson, so Cocoa had plenty of attention while I was on camera. And Michael and Carson helped with my prep in the kitchen, making a simple recipe even easier.


You can watch the video below, along with the one for panzanella, for which I provided the recipe a few years back. Meanwhile, be assured that Cocoa and the peach lemonade were huge hits with everyone at WWLP-TV.

Peach Lemonadeeb

Peach Lemonade


4 cups water 2 cups coarsely chopped local peaches 3/4 cup sugar 1 1-inch chunk ginger, peeled and grated (or diced if you must, but Dave thinks grating gives better flavor, and I’m inclined to agree) 1 cup lemon juice (from about 6 lemons; grate some of the zest to use as the syrup cools) lots of ice


Place the water, peaches, sugar, and ginger in a saucepan. Bring the mixture to a boil, reduce the heat, and simmer the syrup for 15 to 20 minutes. Remove it from the heat, and add the lemon zest.

When the mixture has cooled, blend it thoroughly in a regular or immersion blender until it is smooth. Chill the result thoroughly.

Sieve the cold puree through cheesecloth or a very fine strainer to release the peach syrup. (You may discard the pulp.) Stir in the lemon juice, and pour over ice.

Serves 6 ish.


Here is the lemonade video:

And here is the one for the panzanella:

End of Season Peach Cobbler

Monday, September 10th, 2012

Peach season is winding down in our corner of Massachusetts. I’ll miss it, but apples are on their way!

I have made this cobbler a couple of times in the past few weeks with juicy local peaches. Once I used peaches alone (the photo at the top of this post, courtesy of my friend Lisa Johnson); once, half blueberries and half peaches (the photo at the bottom).

The dessert is simple to make. It’s even simpler if you make the fruit base the night before and throw things together to bake while you’re eating your main course.

If you love ginger with your peaches, substitute a little of it for the cinnamon. Or just add ginger along with the cinnamon. I love ginger but not necessarily in peaches so I left it out.

The Cobbler


for the fruit base:

1/2 cup sugar
2 tablespoons cornstarch
4 cups chopped peaches (or half peaches and half blueberries or raspberries)
3 tablespoons lemon juice
1 teaspoon cinnamon
1 tablespoon butter, diced

for the cobbler crust:

1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup milk
1 egg, beaten
1 teaspoon vanilla

for the topping:

2 tablespoons brown sugar


Preheat the oven to 400 degrees. Butter a 1-1/2 quart casserole dish.

Begin by making the base. Combine the sugar and cornstarch in a smallish nonreactive pot. Stir in the fruit and lemon juice.

Bring the mixture to a boil, stirring occasionally. Boil, stirring gently, for 1 minute. Remove the fruit from the heat and stir in the cinnamon.

Spread the fruit n the prepared pan. Dot the top with butter.

To make the crust whisk together the flour, sugar, baking powder, and salt. Cut in the butter, but don’t overdo the process. You should still have tiny pieces of butter in the mixture.

Whisk together the milk, egg, and vanilla. Add them to the dry ingredients, and mix just until moist. Drop the resulting mixture onto the peaches, and spread it around to cover the fruit. Sprinkle brown sugar over all in little clumps.

Bake until lightly browned, 20 to 25 minutes. Serves 8.

Loving Local Peach Crumble

Saturday, August 28th, 2010

I thought I’d get one more quick post in during the Loving Local Blogathon. I could go on and on about all the reasons for loving fresh, local peaches—but do I really have to?
They’re fresh, local peaches, for goodness’ sake!
Nothing is sweeter, juicier, or more beautiful. Their delicate consistency embodies the fleeting summer days. Their color reflects the August sun.

I am actually a little loath to cook them since they’re so wonderful raw, but yesterday for variety I threw together a crumble. I love crumbles; they’re easier than pies and lighter than crisps. 

Make this, and you too will Love Local.

This post is part of the Loving Local Blogathon, taking place from August 22 to 28 as part of Massachusetts Farmers’ Market Week.
Hosted by this very blog with help from the Massachusetts Department of Agricultural Resources and Mass Farmers Markets, the Blogathon celebrates the flavors of the Bay State and raises awareness of the bounty all around us. 

It also raises funds for Mass Farmers Markets, a charitable nonprofit organization that helps farmers markets throughout Massachusetts. Please support this worthy cause if you can; here’s the donation link.

A note about the spices: personally, I’m not a big fan of peaches and ginger as a combination. I think the ginger overwhelms the peaches. So if you’re like me, you may omit the ginger. I include it for all those peachy ginger fans out there in the blogosphere.
5 to 6 cups peach slices
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
3/4 cup flour
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar
Preheat the oven to 400 degrees. Place the fruit in a 9-inch pie pan. (Make sure you have a cookie sheet under the pan; those peaches can be juicy!)
Sprinkle on the sugar and spices. Combine the flour and salt in a bowl. Cut in the butter with knives or a pastry blender. (Your hands will do in a pinch.) Add the brown sugar and mix again until crumbly. 

Sprinkle this mixture evenly over the peaches, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serves 6 to 8. This crumble may be served warm or cold.

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Peach Chipotle Sauce (Sort Of)

Wednesday, September 16th, 2009

peach chip web

Given my habit of losing just about everything, I guess it was only a matter of time before I mislaid a recipe.
Welcome to the mislaid-recipe post.
I actually made this dish TWICE. The first time I discovered that my camera had jammed just as the pork was ready to eat.
The second time the camera worked, but the recipe disappeared shortly after dinner.
I THINK I remember what I did. The recipe below replicates that memory. Unfortunately, I’m only about 80 percent sure of its accuracy.
Despite my qualms I wanted to post this sauce for readers before peach season ends because it is really, really delicious–a perfect balance of sweetness and heat.
I love it over cream cheese on crackers and also with pork. (It would probably be tasty with chicken, too.)
So here’s your chance to experiment along with me. If you do, please post a comment to let me know what you think of the recipe.
The Peach Chipotle Sauce
1/2 small red onion, finely chopped
butter as necessary for sautéing
2 cups chopped peaches
1/2 cup light brown sugar, lightly packed
1/2 teaspoon salt
1 chipotle in adobo, finely chopped (add a little more if you like things a little spicy; I do so I found 1-1/2 chipotles just right)
In a saucepan brown the onion in a little butter. Add the peaches, brown sugar, salt, and chopped chipotle.
Simmer the mixture until it reaches the desired consistency, stirring frequently. If you want to use it for baking (see below), you need to cook it only for about 15 minutes, until the flavors have melded but the consistency is not jam like.
If you want to serve it with cream cheese and crackers, cook it until it is jam like–that is, until it just begins to sheet, rather than drip, off a cold stainless-steel spoon.
This recipe makes about 1-1/2 cups of the jam-like version.


Peach Chipotle Pork Tenderloin
1 generous pound pork tenderloin
a small amount of extra-virgin olive oil for sautéing
1-1/2 cups “drippy” peach chipotle sauce (see above)
1/2 cup water
pepper to taste
a little more salt to taste
Preheat the oven to 350 degrees. Cut the tenderloin into small medallions. (This is neater if you place it in the freezer for 10 to 15 minutes before you slice it.)
Sauté the tenderloin in a small amount of olive oil to brown the medallions on both sides. Transfer them to a baking dish.
Combine the chipotle sauce, water, and pepper and pour them over the pork. Cover the baking dish, and place it in the preheated oven.
Bake for 45 minutes; then uncover the mixture and bake for 10 to 15 minutes more. Add a little salt if necessary to taste. Serve over noodles. Serves 4.


Peach Salsa

Friday, August 28th, 2009


We all need a little zing in our lives–and this recipe delivers it. I served it at a party with chips, but it would also be a terrific accompaniment to poultry or fish.
It reminds me of summer itself. It’s a little hot and a little wet. And it bursts with color, flavor, and sweetness.
The best peaches to use for this recipe are just ripe, still quite firm ones. VERY ripe ones will render your salsa rather wet.
If you use ultra-ripe peaches, you may either strain out a little of their juice before adding them to the salsa or serve the salsa with a slotted spoon.
2 tablespoons finely chopped red or other sweet onion
1 jalapeño pepper, seeded and chopped (leave in some seeds if you like your salsa hot!)
3 tablespoons (or more if you like) chopped cilantro
2 tablespoons honey
the juice of 1/2 lime
3/4 teaspoon salt
2-1/2 cups finely chopped peaches (prepare them a little later than the rest of the ingredients)
Combine the onion, pepper, cilantro, honey, lime juice, and salt. Let these ingredients marinate for at least an hour. Add the chopped peaches and serve. Makes about 2-1/2 cups.