Moore Minutes: Peach Pleasin! Annual Peach Recipe Blog Post 2013

Tuesday, August 27, 2013

Peach Pleasin! Annual Peach Recipe Blog Post 2013

I'm such a *tradition* girl, that NOW I even have traditions for my lil blog! Every year, at the end of summer, I write a blog post sharing peach recipes. We live right next door to the super-juicy, super-big, super-famous, Palisade peaches!

Since living here, and since starting this annual peach recipe tradition, my entire family 5 looks forward to our peach season, when we try different peachy dishes. The kids bite into whole peaches all day long, but the extra treat is sampling unique and new recipes!

Cameron wrote down "peach picking" on his summer to do wish list. Mid August, we piled in the car and drove to Palisade for perfect peaches.

This peach weighed 1.25 pounds!!

photo via instagram @mooreminutes

Peach orchards 2013:

THREE RECIPES for 2013:

My first recipe this year was simple Peach Bread.

Peachy, cinnamon goodness!

Recipe

Via allrecipes

3 cups all-purpose flour

1 tablespoon ground cinnamon (Use the good stuff! I use Savory Spices Vietnamese Cinnamon)

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil

3 eggs, lightly beaten

2 cups white sugar

2 cups peeled, pitted, and chopped peaches

for tips on peeling peaches, see HERE.

Preheat oven to 400 degrees F. Lightly grease 16 muffin cups or a bread loaf pan. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared pans. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

I made a lot of peach muffins with the extra batter to freeze and use on school mornings.

I definitely recommend this recipe.

The texture is moist and light,
rich with the fresh taste of peaches

and highlighted with cozy cinnamon.

MmmYumm

Next is a summer fresh lunch treat:

Grilled Peach Flatbread

with basil, blue cheese

and a balsamic cream sauce.

This was tasty,

however...

I prefer the savory peach dishes I shared last season over this one,

because those were truly incredible!

To make this summer lunch:

Start by slicing and grilling peaches. Set aside.

Use any white sauce to spread *lightly* over the flatbread.

Use StoneFire Flatbreads (they are the best, so much better than the rest!).

For the balsamic sauce, add balsamic vinegar to your homemade white sauce. I browned butter and flour in a saucepan with fresh garlic. Then I added half and half for my white sauce base. After it thickened, I added balsamic vinegar, a bit of red wine vinegar, and salt and pepper.

For a lighter option, simply sprinkle the flatbread with oil and vinegar instead of using the cream sauce.

Top with fresh basil, the grilled peaches, and blue cheese crumbles. If you don't prefer blue cheese, use Feta. Bake in toaster oven until sauce and cheese bubble.