Peachy Keen Recipes

PEACHY-KEEN SMOOTHIES

Steps:

• Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.

PEACHY KEEN SLUSH

Steps:

• In medium saucepan, combine sugar and 2 cups of the water; mix well. Bring to a boil. Boil 3 minutes. Set aside to cool slightly.
• In large nonmetal freezer container, combine concentrates, remaining 3 cups water, the schnapps and lemon juice; blend well. Stir in sugar mixture. Cover; freeze at least 8 hours or overnight until frozen, stirring 2 or 3 times after 2 hours.
• To serve, spoon 1/2 cup slush mixture into each glass. Add about 1/3 cup ginger ale to each; stir gently.

PEACHY KEEN WINE COCKTAIL

Steps:

• In a large saucepan, combine sugar, water and ginger; bring to a boil. Reduce heat; simmer 10 minutes. Cool completely. Pour syrup through a strainer into a covered container; discard ginger., Place liqueur and 1/4 cup ginger syrup in a blender. (Cover and refrigerate remaining syrup for another use.) Add peaches; cover and process until smooth., Transfer mixture to a 2-qt. pitcher; stir in wine. Serve over ice, topping with ginger ale. If desired, serve with mint and peach slices.

PEACHY KEEN SMOOTHIE

Steps:

• Place all items into blender, cover, and blend until smooth.
• Serve immediately.

PEACHY KEEN ICE CREAM

Steps:

• 1. Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.
• 2. In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.
• 3. Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.
• 4. Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.
• 5. Cool to room temperature and then strain into a bowl.
• 6. Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.

PEACHY KEEN CHICKEN

Steps:

• Preheat oven to 425.
• Nestle chicken pieces into a 13x9 pan; set aside.
• Boil and simmer sauce ingredients for 5 minutes.
• Spoon over chicken pieces, coating evenly.
• Bake chicken for 35-45 minutes, basting every 10 minutes.
• Serve with Asian Peanut Noodles or rice.

PEACHY KEEN DAIQUIRIS

Steps:

• Place the ice, peaches, limeade concentrate, orange juice, confectioners' sugar and, if desired, rum in a blender; cover and process for 30 seconds or until smooth. Pour into chilled glasses; add grenadine, if desired. Serve immediately.

PEACHY KEEN CHICKEN

Steps:

• Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
• Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.