Fresh Peach Cremolata Recipes

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

FRESH PEACH CROSTATA

Steps:

• Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
• In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
• Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
• Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.

FRESH SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
• Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
• Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

FRESH PEACH CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
• Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
• Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

CHEF JOHN'S GREMOLATA

Steps:

• Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.