Tag: peaches

Peach Vanilla Jam

Gilliland’s Peach Orchard is located in Cleveland, TN and I am pretty sure they have the best peaches in world. People come from all over for their super sweet peaches. I love fresh peaches however, I do not like canned peaches- I think it is a texture thing. So this year I decided to make a run of peach jam. And at the very last minute, I decided to throw in some vanilla paste.

While I would love to tell you I created a sophisticated peach jam recipe, the truth is I followed the instructions on the back of the Sure Jell box. No need to reinvent the wheel. Full disclosure- this is my first time making peach jam.

For this run, I purchased a peck of peaches. The final result was 30 half pint jars of golden goodness. I had no idea I was going to end up with this much, and if I had it to do over again, a half peck would have been the perfect amount to begin this peach jam journey.

You may assume I am going to slather the jam on homemade biscuits, and that is true. But I am also going to use it on cheese boards, add to iced tea, hot tea, ice cream, pancakes and anything and everything else that comes to mind.

Helpful Hint: The easiest way to peel a peach is to drop it into boiling water for a couple of minutes and then straight into an ice bath. This method insures minimal waste. After peeled, I used a hand chopper to dice the peaches into consistent pieces. This yielded 20 cups of diced peaches, 5 quart.

To preserve the jam, I used the water bath method. A good water bath canner, Ball jars, Ball rings, and a canning kit all come in handy.

Peach Vanilla Jam

A beautiful jar of golden goodness.


Ingredients


1 peck of peaches, peeled and diced. Approximately 20 cups (5 quart)
14 cups sugar
2.5 boxes Sure Jell
1/8 cup vanilla

Directions


Bring all ingredients to a boil except the vanilla. Skim any foam that rises to the top. Let boil for 15-20 minutes until it starts to thicken. Stir in the vanilla and fill up the sterilized jars. Water bath for 20 minutes.

[notes]
Make this recipe your own. You could easily omit the vanilla or substitute almond extract.

Peach Caprese Salad

This week I have an abundance of peaches. I have to be honest, I am not a fan of cooked or canned peaches. I do however love fresh peaches. Last night, the FOKRs (my tribe of wine lovers) came over for what we refer to as “a nibble and a sip”. Everyone brings an appetizer and a bottle of their favorite wine or beverage of choice. I had 30 minutes from the time I got home from work until the time they arrived to prepare something and the winner was peach caprese salad- I also threw some salmon in the oven for good measure.

The evening went off without a hitch. We laughed, we cried, we loved, and that is what we do best. The FOKRs are a diverse group- young, old, liberal, conservative, gay, straight, men, women, etc. We all have some common interests- we love food and wine, and we cherish our friendships. We have been friends for decades and together we have celebrated birthdays, births, anniversaries, weddings and life and we have been there for each other through breakups, divorces, deaths, sicknesses and hardships. Find your tribe and if you can’t find a tribe start building your own. And if you are lucky, you will have multiple tribes!

I would pair this with a chilled bottle of Mer Soleil Silver Chardonnay. It is unoaked with fruity notes and a crisp, bright finish. I wouldn’t be opposed to dropping a slice of fresh peach in the glass. Mer Soleil is part of the Caymus family and is a spectacular wine for the money- fabulous enough for a special occasion and affordable enough for a weeknight at home. We always keep some on hand in our wine fridge- you know, for emergency wine situations.

Peach Caprese Salad


Ingredients


peaches
tomatoes
fresh mozzarella
basil
balsamic glaze*

Directions


Slice the peaches. Removing the peel is optional.
Slice the tomatoes.
Slice the mozzarella.
Place the ingredients above on a platter and throw in basil leaves.
Drizzle the balsamic glaze right before serving.


You can make your own balsamic glaze by reducing balsamic vinegar by simmering on low until it is the consistency you are looking for, or you can purchase the glaze. I have done both and I prefer buying it! Make this recipe your own. You could omit the tomatoes, or substitute burrata or goat cheese for the mozzarella. You could opt for a white balsamic glaze instead of the traditional.

Grilled Peaches with Whipped Feta

Today I took a trip down 64 Highway to Gilliland’s, I had heard through the grapevine that the Elberta peaches had been harvested and as it turns out, today was my lucky day. Gilliland’s has been open as long as I have been alive and is the place to go for peaches. You can find them on social media under Gilliland Orchards, but I just know them as Gilliland’s.

My mind has been spinning ever since I loaded the peaches into the car, trying to decide the best way to showcase these prize winning peaches this week. I also worked all day and when I got home I was exhausted. And here is what you need to know: there is no shame in serving bagged salad and grilled smoked sausage for dinner. I love to cook but sometimes I am too tired to lift a pan, and I keep sausages in the meat drawer just for these occasions.

When I am too tired to cook, I immediately start loading stuff on “sticks” as Jay calls them. Technically, they are skewers. Jay knows if he comes in and meat is on sticks, it’s his night to shine. He always knows exactly the right thing to do. So he goes over to the wine fridge, pulls out a nice bottle, pours both of us a glass and starts the grill. He never misses a beat.

After a glass of wine I decided to whip some feta and swirl it on plate. The perfect backdrop for simple, grilled peaches.

Normally, I would have opened a bottle of Sauvignon Blanc, maybe an Emmolo, to accompany the meal, but tonight Jay had a special bottle gifted to him by a co-worker- a 2018 Pinot Noir from Willamette Valley, Arabilis. The pinot stood tall and was very smooth with mild tannins. A great pairing with the grilled meat and veggies, and yes, the bagged salad.

If feta is not your thing, skip it. I was just feeling fancy after that great glass of red.

Grilled Peaches with Whipped Feta

Sometimes simple is best and when it comes to peaches this is absolutely true. You don't have to add the whipped feta to make this delicious. The grilled peaches can stand on their own anytime, especially in August during peak peach time.


Ingredients


peaches
melted butter
brown sugar
honey

Directions


Halve the peaches and remove the pit.
Brush with melted butter.
Sprinkle with brown sugar.

Grill skin side down for 3-4 minutes. Flip and grill for 2 more minutes. Drizzle honey over the top.


Make this recipe your own. I added fresh basil from my patio. Pair with ice cream, yogurt or simply enjoy as is. It is great over whipped feta.

Whipped Feta
10 ounces feta
1/2 cup greek yogurt
blend in a processor until smooth

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