PEACH SALSA

Ingredients for Peach Salsa

1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1 1/2 lbs peaches, diced
1/2 bunch cilantro, chopped
2 Tbsp lime juice
1 1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper or to taste

PEACH FINANCIERS

"There are many different techniques used for making financiers but, as usual, I've chosen the easiest one. This recipe works beautifully with pretty much any summer fruit like berries or other stone fruit. Remember, the fruit is really just a garnish so don't use too much. These little cakes are rich, buttery, and moist."

Ingredients

• 3 ounces unsalted butter plus additional for greasing
• 3 egg whites
• 1/2 cup white sugar
• 1/2 cup almond meal

• 3 tablespoons all-purpose flour plus additional for dusting pan
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 12 small pieces of peeled peach

Directions

1. Preheat oven to 400 degrees F. Generously butter a 12-muffin mini-muffin tin. Add a pinch of flour to each cup; shake to coat bottoms.
2. Melt butter in a saucepan over medium heat. The melted butter will get foamy. Keep pan moving to prevent burning, but continue toasting butter until it turns golden brown, about 4 minutes. Remove from heat.
3. Whisk egg whites and sugar together in a large bowl. Whisk until sugar dissolves and egg whites get thick and foamy, 2 or 3 minutes. Mix in almond meal, flour, vanilla, and salt. Whisk in browned butter.
4. Fill muffin cups almost to the cop. Tap pan to eliminate any air bubbles.
5. Bake 5 minutes. Remove pan from oven, and top financiers with small pieces of peach. Transfer pan back to oven. Continue baking until browned, 10 to 12 more minutes.
6. Let cool at least 10 minutes before removing from the pan.

PEACH AND ESCAROLE SALAD

"One trick with escarole is to make sure you are using a sweet enough dressing to offset the bitterness. I accomplished that with a dressing of sherry and rice vinegar, and then, just to hedge my bets, I added some perfectly ripe peaches to the mix. The result was one of the best salads I've had in years."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon sherry vinegar
• 1 teaspoon mayonnaise
• salt and ground black pepper to taste

• 1 small head escarole, cut into 1-inch ribbons
• 1 peach, sliced
• 4 ounces goat cheese, crumbled
• 1/2 cup toasted walnuts

Directions

1. Whisk olive oil, rice vinegar, sherry vinegar, mayonnaise, salt, and black pepper in a bowl until smooth.
2. Place escarole, peach slices, goat cheese, and walnuts in a large bowl; drizzle in vinegar mixture and toss to coat.

EASY PEACH COBBLER

"There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it."

Ingredients
5 cups fresh peaches - peeled, pitted, and sliced
1/8 teaspoon Chinese five-spice powder
1 teaspoon grated lemon zest
1 cup white sugar
1 cup water


1/2 cup butter, melted
1 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups milk
Directions


Preheat oven to 350 degrees F (175 degrees C).
Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
Pour melted butter into a Dutch oven. Pour batter over the melted butter.
Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.

PEACH BRÛLÉE BURRATA BRUSCHETTA

herbes de Provence
1 teaspoon sea salt
12 slices Italian bread, toasted


6 ounces Burrata cheese
1 large fresh freestone peach, cut into 12 slices
2 tablespoons turbinado sugar
Directions


Stir together herbes de Provence and sea salt in a small bowl. Set aside.
Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.

NO CHURN CHOCOLATE ICE CREAM

Churn Extreme Chocolate Ice Cream

Ingredients
1 pint Heavy Whipping Cream
14 ounces Sweetened Condensed Milk
3-4 Tablespoons Rodelle Gourmet Baking Cocoa (to taste)
2 Cups Brownie Chunks
1/2 Cup Semisweet Chocolate Chunks

Instructions
Using hand mixer, beat heavy whipping cream to stiff peaks.
Mix in sweetened condensed milk and cocoa.
Fold in brownies and chocolate chunks.
Transfer mixture to container. (I use a large loaf pan)
Cover and freeze overnight.

PINEAPPLE CHEESECAKE CUSTARD

Pineapple Cheesecake/Custard

4 eggs

2-8oz pkgs cream cheese - room temperature.

1 tsp. vanilla

1/2 C. flour

Mix the above, then add:

2 1/2 C. milk

1 C. sugar

20 oz. crushed pineapple, well drained.

Pour into an ungreased 13X9" pan and bake at 350 degrees for 50 minutes. Turn off oven and leave in closed oven for 1 hour.