These recipes have been created and tested in the Tribune test kitchen.
PEACH KUCHEN
Preparation time: 45 minutes
Cooking time: 1 hour
Yield: 6 to 8 servings
The combination of sweet, juicy peaches, a tender, crumbly crust and sour cream make this creation a true summer treat.
Crust:
1 1/4 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon each: ginger, salt
1/8 teaspoon cinnamon
1/2 cup plus 2 tablespoons (1 1/4 sticks) cold unsalted butter
Filling:
6-8 medium-size ripe peaches
2/3 cup sugar
1/3 cup sour cream
2 large egg yolks
3 tablespoons flour
1 1/2 teaspoons pure vanilla extract
Whipped cream, optional
1. Heat oven to 400 degrees. Have ready an ungreased 11-by-9-inch (or 10- inch round) tart pan with removable bottom.
2. For crust, put flour, sugar, ginger, salt and cinnamon into food processor. Process to mix. Cut butter into small pieces and sprinkle over flour. Process until mixture resembles coarse crumbs. To make by hand, mix dry ingredients in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
3. Refrigerate 1/2 cup of the crumb mixture to use later for topping. Pat remaining crumb mixture evenly over bottom and sides of pan. Put pan onto baking sheet. Bake until golden, about 20 minutes. Remove; cool on wire rack. 4. Reduce oven temperature to 350 degrees. For filling, drop peaches into a large pot of boiling water just until skins slip off easily, 30 to 60 seconds. Cool under cold water. Remove skins. Cut peaches in half; remove pits. Cut each half into 1/4-inch thick slices. Arrange slices attractively over cooled crust.
5. Mix remaining ingredients, except whipped cream, in medium bowl. Carefully pour over peaches. Sprinkle with reserved 1/2 cup crumbs. Bake until filling is set and crumbs are slightly golden, 40 to 50 minutes. Cool on wire rack. Serve warm with whipped cream if desired.
PEACH GALETTE
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 40 minutes
Yield: 8 servings
Crust:
2 cups unbleached all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2/3 cup solid vegetable shortening
6 tablespoons unsalted butter, well chilled, cut in 1-inch pieces
5 tablespoons cold milk
Filling:
2 1/4 pounds peaches
4 tablespoons unsalted butter
2/3 cup sugar or more to taste, depending on peaches
1 teaspoon freshly grated lemon rind (yellow part only)
2 tablespoons brandy or cognac
Topping:
1 tablespoon milk
2 teaspoons sugar
1. For crust, put flour, sugar, salt, shortening and butter into food processor. Process until shortening is chopped into small bits. Add the milk and process just until the dough masses together and begins to form a ball. Divide dough into 2 parts, about 1/3 and 2/3 of dough each. Place each in a large plastic food bag and flatten into a disk. Refrigerate at least 30 minutes or overnight.
2. For filling, cut peaches in half; remove pits. Cut each half into thirds or quarters if the peaches are large.
3. Melt butter over high heat in a large skillet. Add sugar and lemon rind, stirring until smooth. Add peaches and cook, stirring occasionally, until most of the liquid has cooked into a thick syrup that coats the peaches. This will take about 12 to 15 minutes. Add brandy and cook 1 minute longer. Set aside off the heat and cool to room temperature.
4. Heat oven to 450 degrees. Line a heavy baking sheet with aluminum surface. Carefully transfer to the baking sheet. With a slotted spoon, transfer the peaches in a mound in the center of the rolled dough. Roll the smaller piece into an 8-inch circle and carefully place over the peaches. With a pizza cutter or small sharp knife, trim the dough to a 9-inch circle. Pinch the edges together and fold in toward the center. Brush crust with the milk and sprinkle sugar over top. Cut 4 small steam vents in top of crust.
6. Bake 15 minutes. Reduce oven temperature to 400 degrees and continue baking until golden, about 25 minutes longer. Remove from the oven and carefully slide the galette, on the foil, to a cooling rack. Serve slightly warm or at room temperature.
SMOKED TURKEY SALAD WITH PEACHES, PEPPERS AND RASPBERRY DRESSING
Preparation time: 20 minutes
Yield: 4 servings
The juicy, sweet peaches are a welcome counterpoint to the smoky flavor of the turkey. A mild, smoked ham can be used in place of smoked poultry.
Dressing:
3 tablespoons raspberry vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon each: dried tarragon, salt
1/3 cup extra-virgin olive oil
Salad:
1 1/2 tablespoons olive oil
1/3 cup chopped walnuts
8 cups romaine lettuce, torn into pieces
1 small red bell pepper, roasted, peeled, finely diced
1 1/2 cups (6 ounces) smoked turkey or chicken, diced
1/2 cup (2 ounces) Swiss cheese, cut in small cubes
1 large ripe peach, diced
Freshly ground black pepper
1. For dressing, whisk together the vinegar, mustard, tarragon and salt. Add oil and mix well.
2. For salad, heat oil in a small skillet. Add walnuts and cook over medium heat until toasted, 6 to 8 minutes. Set aside to cool.
3. Mix lettuce, red pepper, turkey, cheese and peach in a large bowl. Toss with dressing and pepper to taste.
4. Divide the salad among 4 plates and sprinkle with walnuts.
PEACH MELBA
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: Several hours
Yield: 4 servings
This vibrant presentation originally was created by Auguste Escoffier in honor of Australian opera singer Dame Nellie Melba, an ardent fan. It is a sensational dessert that often is overlooked in favor of flashier
preparations. For a low-fat version, serve it with frozen yogurt or a fresh fruit sherbet. For non-fat, offer just the peaches with the sauce.
POACHED PEACHES:
1 1/2 cups sweet white dessert wine
3/4 cup water
1/4 cup sugar
1 vanilla bean
2 branches fresh mint
4 medium-sized ripe peaches
Sauce:
2 cups fresh raspberries
3 tablespoons confectioners` sugar
2 tablespoons raspberry preserves or red currant jelly
1 tablespoon Framboise or other raspberry liqueur
Vanilla or peach ice cream, frozen yogurt or raspberry sherbet
1. Put wine, water and sugar into a deep saucepan that is just large enough to hold the peaches in a single layer. Split the vanilla bean in half lengthwise. With the point of a sharp knife, scrape the tiny vanilla seeds from the bean into the liquid. Add the split bean as well. Bruise the mint with the palm of the hand and add to liquid.
2. Heat to a boil; add peaches. Reduce heat and simmer until peaches are tender. Cooking time will depend on how ripe they are. Start checking after about 8 minutes. Remove from the heat and let cool in the syrup. When they are almost cool, remove peaches from the syrup and slip off the skin. Return the peaches to the syrup, cover and refrigerate at least 4 hours or overnight.
3. For the sauce, puree the berries in a food processor along with the sugar, preserves and liqueur. Strain through a fine strainer to remove the seeds. Add 2 to 4 tablespoons of the peach syrup, stirring until the sauce is pourable but still somewhat thick.
4. To serve, cut the peaches in half. Remove the pits. Cut each half in half again. Pour a puddle of raspberry sauce onto serving plates, top with a scoop of ice cream and arrange peach segments around ice cream.
PEACH SALSA
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: About 3 cups
2 firm peaches, peeled, seeded, quartered
1 large red bell pepper, chopped into 1/4 inch pieces
1-2 jalapeno peppers, seeded, finely minced, to taste
1 medium red onion, peeled, chopped into 1/4 inch pieces
1 clove garlic, finely minced
Juice of 1 lime
1. Chop peach quarters in 1/4-inch dice, combine with other ingredients, mix well and refrigerate at least 30 minutes. Use as accompaniment to broiled fish, chicken or turkey breast.
