Tuesday, June 29, 2010
Peaches, Peaches, get your freestone peaches! This was the sound that could be heard echoing through the stands once upon a time. Peach season is here. Time to make peach ice cream, peach sorbet, peach cobbler and peach jelly (my mom's favorite) It is also the new season of Top Chef which always invites me to be more creative in the kitchen. Recently, I prepared a peach salsa to be served atop grilled Mahi Mahi.
2 cups peaches, 1 sweet onion or 1/2 red onion (my fav), dash of cider vinegar or lime (needs a little acid) 2 tablespoons maple syrup, a small piece of fresh ginger finely minced (or a shake of ground ginger) toss in blender and serve over fish.
*tip* if you use the blender make sure your peaches are not overly ripe. I prefer a chunkier consistency and may just chop everything next time rather than blending. The onions can be left out if you prefer to use it as a dessert topping. P.S. I take full credit if your salsa is delicious...if not, well okay...it wasn't an exact recipe!
I love cookbooks, however, I rarely follow the recipes exactly (except when baking) or I make something like the peach salsa with no recipe. There are many fabulous websites with a variety of recipes. I plan to can peach jelly in the next day or two.
Several, very near and dear to my heart, ladies taught me the basics of canning fruits and vegetables. It is a labor intensive process however the sense of satisfaction over a row of freshly "canned" produce on the counter is immeasurable!
So thanks Betty for teaching Dot and me how to make pepper jelly and peach jelly. Sadly, we lost Dot to ovarian cancer several years ago. My dear Betty resides in a nearby nursing home and I am keeper of the memories.