Beer-Battered, Deep-Fried Donut Peaches
6 donut peaches, carefully pitted without cutting the rest of the fruit
1 cup all-purpose flour
1 cup beer
1 tablespoon sugar
1/2 teaspoon salt
about 4 cups canola oil (or enough to submerge)
Bring oil to about 375 degrees. It should be slightly sizzling. Whisk together the egg, flour, beer, salt and sugar. Dunk the pitted donuts into the batter to coat completely.
Test if oil is hot enough to deep-frying by dropping a dollop of batter in first. If it sizzles up and turns golden brown within a couple seconds, it’s ready. Shake a little batter off each peach and deep-fry in batches of two or three at a time. (You’ll want to keep the oil consistently hot, and adding more peaches will lower its temperature.) Once golden brown, after approximately 5-10 seconds, transfer to paper towels to drain. Serve with ice cream or whipped cream optional.
(taken from Lunch at Six Point)
Peel and slice peaches in half, removing the pit. Brush with some extra virgin olive oil, and a bit of salt and pepper (to taste).
Pre heat grill to medium, and use the pre heating time to make sure your grill is nice and clean.
Grill peaches about three minutes on each side.
Top tip: Grilled peaches are a great addition to a green salad. For an extra kick try them in a argula salad with a light summer vinaigrette.
(submitted by CSA member B. Openden)
Peach Chili Salsa
2 cups (1 lb) fresh, ripe peaches, pitted and sliced
¼ cup scallions, minced
½ cup cilantro, chopped
jalapeno chilis, seeded, minced (to taste)
superfine sugar (to taste)
salt and pepper (to taste)
¼ cup fresh lime juice
Combine diced peaches, scallions, cilantro, chilis, sugar, salt and pepper in a small bowl. Mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving.
(submitted by CSA member B. Openden)
Grilled Peach and Corn Salad
Grilling fruits and vegetables gives them a smoky, meaty flavor. If you don’t have a grill, you can sear the peaches in a sauté pan on the stovetop. Starting out with firm peaches ensures that they will still have texture and bite after grilling. When grilling corn, turn it often with tongs so that it caramelizes instead of burning. To make this salad more of a meal, add a protein like chicken, tofu, mushrooms, or bacon, all of which can be cooked on the grill.
3 firm peaches, cut into ¼-inch rounds
5 tablespoons olive oil, plus extra for brushing the corn
2 ears of corn, shucked
1 shallot, thinly sliced
2 tablespoons white wine or cider vinegar
1 teaspoon Dijon mustard
5 ounces salad greens, torn into bite-size pieces
Salt and pepper
Toss the peaches in 2 tablespoons of the olive oil, along with a dash of salt and pepper. Heat a grill or a sauté pan over high heat. When hot, place the peaches on the grill in a single layer. If the grill is small, work in batches. Let the peaches cook undisturbed for 2 minutes, then flip the peaches, reduce the heat to medium, and cook on the second side for 2 minutes. Remove from the heat and cool to room temperature.
Brush the corn lightly with olive oil and season with salt. Heat the grill or sauté pan over high heat. Place the corn on the grill and cook for 10 minutes, rotating often, and basting with oil 1 or 2 more times. Remove from the heat and cool to room temperature.
In a large bowl, toss together the shallot, vinegar, mustard, and the remaining 3 tablespoons of olive oil. Add 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Cut the peach rounds in half (or smaller bite sizes) and add them to the dressing. Cut the kernels from the corn cobs and add them to the dressing. Add the lettuce greens and toss to coat with the dressing.
Use nectarines, plums, or apples instead of peaches.