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Peaches

September 20, 2016 - Radio Kitchen - Peaches

As the summer winds down we are still blessed with peaches, fresh from Maryland orchards.  This year's crop has been delicious, and I can't stop buying them.  And of course, the question is, what do I do with all these peaches.  And Chef Jerry Pellegrino of Schola Cooking School has some good ideas.

We trolled the Internet and came up with some nice recipes.      Visit natashaskitchen.com for her recipe for peach salsa.

Allrecipes.com will show you how to make Georgia Peach ice cream.

Myrecipes.com has a great idea for grilled peaches and arugula salad.

Southerliving.com  will show you how to make a delicious peach upside down cake.

Food and Wine's website has a very attractive recipe for chilled peach soup, which would be perfect for Indian summer lunch.

Jerry has fooled around with pickling peaches, and says it can be done.  Go to Epicurious to check out their recipe.

Of course you can substitute peaches for apples and make a great pie.   And you can try Al's recipe for a super peach barbecue sauce.

                                          AL's Peach Barbecue Sauce                        

 

  • 2 medium ripe peaches, peeled, pitted, sliced or chopped
  • 1/2 large sweet onion
  • 1 tbs minced garlic
  • 1 3/4 cups ketchup
  • 2 tablespoons honey
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar or red wine vinegar
  • 1 teaspoon prepared mustard
  • 2/3 cup light brown sugar, packed
  • dash of cayenne pepper

  1. For sauce, combine sauce ingredients in a medium saucepan.
  2. Bring to a simmer over medium heat.
  3. Reduce heat to medium-low and continue simmering for 5 to 7 minutes.
  4. Mash, blend lightly with an immersion blender or pulse a few times in a blender.
  5. Makes about 2 to 2 1/4 cups of sauce.  
Al Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.
Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate. His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology. His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.