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Did You Know? – Enstrom’s CandiesDid You Know? -- Wine CountryChef Wayne – Videos and RecipesColorado Wines: What We’re MakingWine Tasting 101
  
  PEACH RECIPES TO PLEASE THE PALATE
Chef Wayne recently shared his peach recipes and demonstrated his cooking prowess on several local news stations, including KWGN "The Deuce," KXRM's Fox 21 and KUSA's NBC 9. Try Chef Wayne's peachy creations by following the recipes below. SIMPLE PEACH APPETIZERS Peach Salsa: 2 Palisade peaches, pitted and chopped 1 chipotle chile, minced 3 green onions, thinly sliced 1/4 cup cilantro leaves, minced juice of 1 lime 1/4 teaspoon salt Place all of the salsa ingredients in the bowl of a food processor. Pulse the processor on and off until the mixture is a chunky puree, 3 to 5 times. Transfer to a serving bowl and serve with tortilla chips or cheese quesadillas. Peaches and Prosciutto: 2 Palisade peaches, pitted, cut into 8 wedges each 4 slices Prosciutto ham, each divided into 4 pieces 4 tablespoons extra virgin olive oil mint leaves, shredded fresh ground black pepper Wrap each peach wedge with a small slice of Prosciutto ham and secure with a pick. Just before serving drizzle with olive oil and garnish with mint and pepper. Grilled Peach Poppers: 2 Palisade peaches, somewhat firm, pitted, cut into 1-inch chunks 4 jalapenos, seeded, cut into large dice 8 ounces queso Panela, cut into 1-inch dice 2 tablespoons vegetable oil 2 tablespoons fresh squeezed lime juice 2 tablespoons honey 2 tablespoons finely chopped pine nuts or walnuts Assemble skewers by placing one piece each of peach, jalapeno and queso Panela on a pick or short skewer and repeating until all of the products are used. Combine the vegetable oil, lime juice and honey and whisk together. Brush the mixture over the skewers and grill until the peaches begin to soften. Arrange on a platter and sprinkle with chopped nuts. Each recipe makes enough for 8 people. Serve with peach daiquiris (puree pitted ripe peaches, ice, simple syrup and white rum in a blender) for the full-blown peach experience! PALISADE PEACH MERINGUE CAKE Genoise Cake 4 tablespoons butter 1 teaspoon Jack and Jenny peach brandy 4 large eggs ½ cup sugar ½ cup cake flour ½ cup – 1 tablespoon cornstarch Peach Filling 3 ripe Palisade peaches ¼ cup + 2 tablespoons sugar 1 teaspoon fresh lemon juice 1 tablespoon Jack and Jenny peach brandy 1 tablespoon cornstarch Peach Syrup 1/3 cup water 1/3 cup sugar 2 tablespoons Jack and Jenny peach brandy Meringue Icing 1 cup + 2 tablespoons sugar ½ cup water 4 large egg whites ½ teaspoon cream of tartar 1. Preheat oven to 350°F and place rack in middle position. Prepare a 9-inch cake pan by greasing, lining with parchment or wax paper, greasing again and lightly dusting with flour. Heat the butter in a small skillet until it begins to bubble and brown. Remove from heat, let cool and pour the clarified butter off of the solids in the bottom of the pan. Add the peach liqueur to the butter. Discard the solids. Whisk the eggs and sugar together in a bowl. Warm the mixture over a double-boiler until it is just lukewarm and the sugar has dissolved. Whip the mixture until it has cooled and tripled in volume, about 5 minutes. Remove 1 cup of the whipped egg mixture to a bowl and fold in the brown butter. Sift together the flour and cornstarch. Sift ½ of the flour mixture over the remaining eggs and fold in with a rubber spatula or wire whip, scraping the bottom of the bowl with each pass. Repeat with the remaining flour. Fold the egg-butter mixture in. Scrape the batter into the prepared pan and smooth the top. Bake for about 25 minutes or until firm and golden and the edges just begin to shrink away from the pan. Let cool 10 minutes. Loosen the cake and invert onto a plate. Invert again onto a cake rack and let stand until cool. Remove the paper. 2. Blanch the peaches in boiling water until the skins begin to slip then transfer to ice water. Peel and pit the peaches. Dice one peach and spread evenly on a plate. Sprinkle the peach with 2 tablespoons of the sugar and set aside. Chop the remaining peaches and place them in a saucepan with the remaining sugar and bring to a boil. Combine the lemon juice, peach brandy and cornstarch. Whisk the cornstarch mixture into the peaches, stirring constantly, and continue simmering until thickened. Remove from heat and let cool. 3. To make the syrup, combine the sugar and water in a small pan and bring to a boil; cool. Stir in the peach brandy. 4. In a small, heavy saucepan, stir together the 1 cup of sugar and the water. Heat, stirring constantly, until the sugar dissolves and the syrup is boiling. Turn the heat down to the lowest setting. Beat the egg whites until foamy, add the cream of tartar and beat to soft peaks. Gradually beat in the remaining sugar and beat to stiff peaks. Increase the heat and bowl the syrup until a candy thermometer registers 248°F to 250°F. Immediately transfer the syrup to a heatproof glass measuring pitcher. Beat the syrup into the whites in a steady stream, avoiding the beaters. Beat at medium speed until cool. 5. Use a sharp serrated knife to slice the cake into 2 layers. Brush both sides of each layer with syrup, using all of the syrup. Place a layer on a heatproof plate and spread with peach filling. Place the second layer on top. Ice the cake with meringue, spreading it evenly over the top and sides. Arrange the reserved diced peach on top of the cake, pressing it lightly into the meringue. Lightly brown the meringue either with a torch or by placing briefly in a hot oven. Serve the cake as soon as it has cooled. Makes one 9-inch cake, about 12 servings. PEACH SEMIFREDDO CROISSANT SANDWICHES 1 cup + 4 tablespoons granulated sugar 1/3 cup water 4 egg whites ½ teaspoon cream of tartar 2 ripe Palisade peaches 2 tablespoons Jack and Jenny peach brandy 2 cups heavy cream 8 small croissants white chocolate shavings toasted pine nuts 1. In a small, heavy saucepan, stir together 1 cup of the sugar and the water. Heat, stirring constantly, until the sugar dissolves and the syrup is boiling. Turn the heat down to the lowest setting. Beat the egg whites until foamy, add the cream of tartar and beat to soft peaks. Gradually beat in 2 tablespoons of the sugar and beat to stiff peaks. Increase the heat and boil the syrup until a candy thermometer registers 248°F to 250°F. Immediately transfer the syrup to a heatproof glass measuring pitcher. Beat the syrup into the whites in a steady stream, avoiding the beaters. Beat at medium speed until cool. 2. Chop one of the peaches into medium-sized pieces and puree the other one with the remaining 2 tablespoons of sugar and the peach brandy. Combine the peaches and set aside. 3. Whip the cream to soft peaks. Fold the meringue into the peach mixture, incorporating 1/3 of the meringue at a time. Fold the whipped cream into the mixture then place it in the freezer until it is partially set, but can still be spooned out, 2 to 3 hours. (If the semifreddo becomes too firm, leave it out for 10-15 minutes before serving.) 4. Slice the croissants in half crosswise and toast them lightly in a toaster or under a broiler. Layout the croissant bottoms on a platter and place a scoop of semifreddo on each. Sprinkle white chocolate shavings and pine nuts over the semifreddo and cover with the croissant tops. Serve immediately. Makes 8 servings Recipes courtesy of: Wayne Smith, CEC CCE Assistant Technical Professor, Culinary Arts Western Colorado Community College To read Chef Wayne's blog, click here To see more Chef Wayne recipes and videos, click here |
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