![]() Add the onion and cook, stirring, until translucent. To make the filling, heat the olive oil in a large skillet over medium-high heat. ![]() Wrap in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.Ĥ. Turn the mixture out onto a floured work surface and work the dough with the heel of your hand until it comes together in a ball. Add the wet mixture to the dry mixture and mix with a fork until just incorporated. In a separate bowl, whisk together the egg, ice water and vinegar. To make the dough, sift together the flour, cornmeal, salt, and turmeric into a large bowl and blend in the butter with your fingers, a fork or a pastry cutter until the butter has been broken down into pea-size bits.Ģ. Heavy cream or beaten egg for brushing (optional)ġ. If you’ve got the fresh peaches but don’t have the time, and don’t have any on hand, try the quick peach jam recipe instead.ġ/2 cup cold unsalted butter, cut into 1/2-inch cubesģ medium peaches, pitted and diced, about 3 cups The Signature Peach Jam requires specialized ingredients and canning time. Store at room temperature for up to 4 hours.Ĭolumnist’s notes: For a smooth puree, you may need to run the jam through a food processor. Remove from the baking sheet and let cool for 10-15 minutes on a wire rack before serving. Return to the oven and bake for 5-7 minutes, until browned, bubbling and crisp. Brush both sides of the bacon with the jam mixture. Bring to a boil over medium-high heat reduce the heat to medium and cook, stirring constantly, for 2 minutes.Ĥ. Combine the jam, brown sugar and cayenne in a small saucepan. ![]() Remove from the oven and drain the fat keep the oven on.ģ. Bake for 15-20 minutes, until the bacon is beginning to brown but not completely cooked through. Arrange the slices in a single layer on the prepared baking sheet. Line a large rimmed baking sheet with aluminum foil.Ģ. Cook over medium-low heat, stirring frequently, until thickened into a sticky jam, 10-15 minutes.Ĥ. Discard water from saucepan and stir peaches, sugar and allspice into pan. ![]() Cool, remove skins, then coarsely chop peaches.ģ. Submerge peach in boiling water until skin loosens, 30-45 seconds. Using a paring knife, slice an X in top and bottom skin of each peach. Fill a small deep saucepan with water and bring to a boil. Scribner (2019)ġ/2 pound fresh peaches (about 2 medium to large)ġ/2 cup Peach Truck Signature Peach Jam (or Quick Peach Jam, see note)ġ. Source: “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach,” by Jessica N. Take a bite and let the juice run down your chin … then cook up a meal and put a few in the freezer for those summer dreams in cold winter months. But there are other good peaches to be had (I’m pretty fond of Michigan Red Havens as well). The Peach Truck’s stops in Bloomington were set up a bit differently this year because of the COVID-19 situation and, unfortunately, its second 2020 visit to Bloomington at the end of this month is already sold out. Because I didn’t have all the ingredients on hand, I adapted last week’s peach crumble pierogi recipe to make a quick peach jam. It’s an enjoyable read with tempting pictures and along the way you learn the story behind the Peach Truck, some peach facts and figures and tidbits about Georgia peach country and the Nashville scene.įor you to try this week, check out the Peach Candied Bacon from the Breakfast section. The book is divided into nine sections, with recipes ranging from breakfast to drinks. Last year, along with the requisite 50 pounds of peaches and 2 pounds of pecans, I also purchased a copy of “The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach.” So this year, with one box of peaches already in hand and another imminent, I dug it out for recipe inspiration. It wasn’t until recent years that I started to appreciate the savory side of peach cuisine. The sweetness of a ripe peach is the perfect baking foil served up on a biscuit with whipped cream like a strawberry shortcake, topping a custard tart with a bourbon glaze, made into a jam sandwiched between layers of cake and, of course, nestled between layers of flaky pie crust. I started collecting recipes in my early teens and my scrapbook is filled with recipes for peach pies, tarts, cakes and muffins. A ripe juicy peach is a blessing and as one recipe commenter put it, “it is a sin to do anything with a perfect peach except eat it over the sink.” But there is a limit to the number of hours that one can spend standing over the sink, so inevitably you’ve got to find some other ways to enjoy this summer treat. I don’t remember the day that I ate my first peach, or my reaction to it, but I suspect it was early on in life.
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