Home | Music, Events & More | Vendors | By Laws | Registration Forms | Contact Us
Peach Recipes of the Week - August 4, 2010 | |
Chicken in Peach SauceIngredients:Peach Sauce: 5 or 6 fresh ripe Peaches peeled and sliced 1 cup white wine (or chicken stock) 1-teaspoon cinnamon 1/8 - cup sugar 1/2- cup flour 1 egg, beaten with 1-tablespoon water 3/4 cup pecans, finely minced 2 tablespoons vegetable oil 2 chicken breasts, boned, skinned, split in half and slightly flattened Directions: 1. In a large skillet, combine the peaches, white wine, cinnamon, and sugar. Stir gently over medium heat until the peaches are tender and heated through. The sauce will reduce slightly and thicken. Set aside and keep warm. 2. Set up an assembly line: place the flour on a flat plate, the egg mixture in a large bowl and the chopped pecans on a flat plate. 3. In a large skillet, heat the oil until hot. Dip chicken into flour and shake off any excess. Then dip into egg mixture and finally into chopped pecans. Saute in oil 3 minutes on each side until cooked. Put onto dinner plate and top with peach sauce. Lush Peach SoupIngredients:6 ripe peaches, peeled and pitted 1 small orange, halved and seeds removed 1/2 lemon, seeds removed 1 bay leaf 1 cinnamon stick (or 1 teaspoon ground cinnamon) 4 whole cloves 2 cups dry white wine 2 cups water 1/3 cup sugar 1 teaspoon cornstarch 3 tablespoons peach brandy 7 ounces ginger ale Directions: Place the peaches, orange, and lemon in a large saucepan and add the bay leaf, cinnamon, cloves, wine, water, and sugar. Bring to a boil over medium heat. Reduce the heat slightly and simmer for 1 hour, or until the ingredients are very tender. In a small bowl whisk the cornstarch into the brandy. Stir the brandy mixture into the peach mixture and return to a boil. Remove from the heat and allow to cool. Remove and discard the orange and lemon rinds, bay leaf, cinnamon stick and cloves. Puree the mixture in a blender or food processor until smooth. Push the mixture through a fine sieve into a bowl. Divide 1 cup of the soup into 4 small ramekins and freeze. Chill the rest of the soup and add ginger ale just before serving. Serve in chilled bowls and float the frozen soup on top. Old Fashioned Peach CrispIngredients:5 large or 8 small peaches peeled and pitted and sliced ½ cup brown sugar (or raw sugar) 2 Tsp cinnamon divided 1 sp freshly grated nutmeg ¾ cup unbleached all purpose flour ¼ teaspoon salt (optional) ¾ cup dark brown sugar 1 stick unsalted butter ¼ cup rolled oats Directions: Preheat the oven to 350 F adjust the rack to middle level Butter an 11 inch pie plate or 2 Qt soufflé dish Mix the peaches with the sugar 1 Tsp cinnamon and 1/2 Tsp nutmeg in a large bowl. Layer the peaches in a prepared dish Mix (in a food processor) flour, salt, brown sugar, butter rolled oats and remaining cinnamon and nutmeg. Turn the machine on and off until the butter is the size of small peas about 20 seconds. Spread the batter over the peaches pressing it around the edges. Bake in preheated oven for 1 hour or until brown and crispy Serve warm or at room temperature with vanilla ice cream or fresh whipped cream. |
|
The West Milford Farmers' Market is brought to you by Sustainable West Milford, a 501(c)3non-profit organization dedicated to promoting sustainability in West Milford and it's surrounding towns.
For Email Marketing you can trust
Site Developed and Hosted by Hazelman Farms