It's Still Stone Fruit Season
With peaches being available throughout most of the U.S. between May and October, we only thought it fitting to create a September Special that features this summer-to-fall staple. If you take a look at the Specials menu for this month you might notice a continued trend in the fruit department (we’re talking about the Piadine with Prosciutto and Fresh Figs), and with fall fast approaching it only seems fair to share the recipe in case others are craving fresh fruit as much as we are.
Helpful hint for unripe peaches: place peaches in a paper bag, pierce the bag in several places, and set it aside at room temperature for a couple of days.
Peach Vinaigrette
Makes 2 cups
Ingredients:
1 Each | Yellow peach
8 Tablespoons | Champagne vinegar
4 Tablespoons | Regular Sugars
2 Tablespoons | Salt
1 Pinch | Black pepper
1 Cup | Canola oil
Method:
1. Mark an "x" on top of each peach and place them inside boiling water for 1-2 minutes then cool them inside an ice bath. When cool, remove the skin, cut in half and remove pit.
2. Rough chopped poached peach, place inside the container of a blender, add salt, black pepper and vinegar and sugar.
3. Turn on the blender and slowly fold in the canola oil. When all the oil has been incorporated remove the mixture from the container and pour into the pouring container of your choice. Set aside.
Peach Salad
Makes two servings
Ingredients:
1 Each | Yellow Peach (10-11 ounces)
½ Ounce | Fontina cheese ¾” Cubes
¼ Ounce | Microgreens
3 Tablespoons | Olive oil
1 Tablespoon | Pancetta or Bacon (crispy)
4 Tablespoons | Peach Vinaigrette
Salt & Pepper to taste
Method:
1. Cut each peach in half; remove pit and cut each half into 4 slices
2. Using a small sauté pan, heat olive oil (1.5 tablespoons), when the oil begins to lightly smoke place the sliced peaches in a single layer and sprinkle salt and pepper over them. Lower the flame to a medium heat for each side to get lightly roasted. When the first side of the sliced peaches has a lightly roasted color, turn each slice and repeat roasting step.
Remove when both sides are nicely roasted and allow them to cool.
3. Place 8 slices of peaches inside a medium size bowl, add 2 tablespoons of peach vinaigrette. Taste for seasoning and toss well.
4. Arrange roasted peaches onto a large plate and drizzle the remaining olive oil and peach vinaigrette over them. Arrange the diced fontina cheese, sprinkle crispy pancetta and top with micro greens.
Enjoy!
And there you have it, una deliziosa insalata!