PEACH PERFECT

Memorial Day weekend.  

The beginning of summer for American families is also  the time when peaches become abundant for the picking. Schnepf Farm in Queen Creek, Arizona, is where most locals go for a day of peach-picking.
In that spirit we present to you today's peach-y menu:

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with 

Peach Salsa Dipping Sauce

Peach Mango Arugula Salad

Peach Balsamic Pork Tenderloin

Southern Peach Cobbler with

Vanilla Ice Cream

As we savor this meal, we are reminded that life's precious moments such as this one is made possible by the sacrifice of heroic men and women of our beloved nation.

We remember them this weekend, they and our departed loved ones.

Happy Summer and see you in September!

Recipes

Sparkling Rosemary-Peach Cocktail

Peach, Prosciutto and Ricotta Crostini

Grilled Peach Spring Rolls with Peach Salsa Dipping Sauce

1 pkg rice paper spring roll wrapper

1 large Asian or Persian cucumber - cut into 3 inch strings

1 carrot - shredded

2 large almost ripe yellow peaches - slice around core

1 large ripe yellow peach - diced

1 pkg beansprouts

1 bunch fresh basil

1 bunch fresh cilantro

2 tomatoes, diced

1/2 cup balsamic vinegar 

1 cup olive oil

2 cloves garlic, minced

1/2 cup pure maple syrup

juice of 1 lime

dash of cinnamon

salt and pepper to taste

  1. In a medium bowl, toss peach slices with balsamic vinegar, cinnamon and a dash of salt.

  2. Heat 1 tbsp of olive oil on a griddle or skillet on medium high.

  3. Grill marinated peaches until brown, set aside to cool.

  4. Soak spring roll wrapper one by one in warm water according to package direction.

  5. Line an area of cool and clean kitchen counter with wax paper large enough for

      the size of spring roll wrapper.

  6. Place 1 layer of wrapper on wax paper and using a pastry brush,

      coat lightly with olive oil.

  7. Layer the following ingredient on center of wrapper: bean sprouts, shredded carrots, 

      grilled peach slices, cucumber strings, 1 sprig of cilantro and 1 basil leaf.

  8. Fold wrapper/skin over filling and roll into a 4" x 2" tubes.

  9. Brush outer skin again lightly with olive oil.

10. Repeat until filling is gone, refrigerate until serving.

11. In a sauce pan, heat 1 tbsp olive oil on medium high.

12. Saute garlic until soft, add diced tomatoes and diced peaches, cook until saucy.

13. Add lime juice, maple syrup,salt and pepper.

14. Remove from heat and let cool.

15. Chop a few sprigs of cilantro and add to salsa, serve with Spring Rolls.

Peach Mango Arugula Salad

1 pkg arugula - wash and pat dry

1 mango - sliced

2 peaches - sliced

1/2 cup toasted almond

1 small tub crumbled gorgonzola

1 cup olive oil

juice of 1 orange

1 tbsp balsamic vinegar

1 sprig of basil finely chopped

salt and pepper to taste

  1. Toss the first 5 ingredients in a large salad bowl,

  2. Whisk the next 5 ingredients together until incorporated into a dressing.

  3. Drizzle dressing over salad just before serving.

Southern Peach Cobbler

1/2 cup butter

1 cup sugar

1 cup self-rising flour

1 cup milk

vanilla

cinnamon

nutmeg

3 cup sliced peaches

vanilla ice cream

 1. Pre-heat oven to 350F.

 2. Melt butter in a square baking dish.

 3. Combine sugar, flour and milk into a batter, pour batter into center of melted butter.
     Do not stir.

 4. Drop peaches on top - do not mix.

 5. Bake 45-60 minutes until brown on top and around edges.
     The batter will rise around the peaches.

 6. Serve warm with ice cream.