Peaches

[chubbyalaskagriz]

Man, I would love me the tar out of this dish, Brook... especially as you recommend- made w/ a mess of chicken thighs. I've always got it all on hand... MMMMM!

[KYHeirloomer]

Take an oriental approach with this one, Chubby, cutting the chiken into manageable pieces so you don't need a knife.

I would cut small thighs in half, large thighs into thirds, for instance. Breasts into inch or inch and a half pieces.

And, as should be obvious, that's the sort of sauce that makes the meal taste better the longer it sits.

[chubbyalaskagriz]

Okay, mama... I have an angelfood tube cake resting upside-down on an empty Bud-Lite bottle-neck right now (woulda bought an easy already-baked cake, but had the mix in the pantry already), and picked up a dozen fresh, fragrant peaches at the farmers market on the way home from work this morning, and I plan to adapt your Peach Cream Cake into a Trifle for a Saturday lunch at my sister's place. Don't know why I'm so hell-bent on getting a trifle out of your recipe- unless it's just that I've got this neat & nifty trifle dish that I hardly get to use!

Anyway- am also taking a whole side of King Salmon to sis's to grill alongside of the porkchops she invited me over for. Am taking extra salmon as I don't have a grill here at the condo and cooking a surplus over their way will give me extra to bring back home to eat in the next few days on salads and such- Yummy! It's starting to finally get HOT here in my neck o'the woods (projected upper-90's and 88% humindity over the weekend) so any meal that doesn't require firing-up the stove will be a good thing...

***Just put together the Peach Creme "Trifle" mama, and it's lovely to look at all layered in my tall narrow, clear glass trifle dish! Of course I did a fair amount of tasting too and boy is it yummy!Gonna make a nice addition at the family barbecue tomorrow!

[chefman2]

Here's one of my favorite dishes:

Baked, bread-crumb crusted halibut with a peach cream sauce. Pairs well with roasted potatoes and grilled asparagus.

You can find a recipe for halibut many places. I'll share the peach cream sauce recipe here:

Peach cream sauce
1c heavy cream
2 egg yolks
1/6 c sugar
1 ½ peaches
Flour
Make ¼” by ¼” dices of peaches
Also, mince tiny pieces of peaches into a mush
Heat peaches in pan with a sprinkle of sugar on medium for 5 minutes stirring constantly
Combine heavy cream and egg yolks and sugar into pan with peaches
Heat over medium for 10 minutes
Add flour to thicken as desired

[Cook Chatty Cathy]

Wow that sounds very good ChefMan, thanks for sharing the recipe!

[PamperedParamour]

My grandma used to take sliced bananas and add them with sugar to sour cream...I'm sure you could use peaches instead.

[HeadChef]

Nice recipe mama, I only know how to make peach pie and also peach juice.
Thanks for the post.

[mikeswmi]

Awhile back I bought one of those smallish cookbooks that are published on a quarterly schedule. This one was called The Joy of Chicken.

Won't say how far back it was, but the cover price says two dollars ninety five cents.

Anywho, one of our favorite chicken dishes came from it. My comments are in parentheses:

Persian Chicken and Peaches

1 can (29 oz) peach slices
3 tbls flour
1/2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 broiler-fryer (3 1/2 lbs) cut into small serving pieces (or equivalent
boneless breasts or thighs)
3 tbls oil
1 tbls butter or margarine
1 large onion, chopped
1 clove garlic, minced
1 cup celery, minced (2 large stalks)
3/4 cup shredded carrot (1 carrot)
1 can (15 oz) tomato sauce
1 1/2 tbls brown sugar
1 tbls tarragon vinegar
1 1/2 tsp chili powder

Drain peaches, reserving once cup of the syrup. Combine flour, oregano, salt, and pepper. Dredge chicken in flour mixture; brown in oil, and remove chicken pieces to casserole. Saute onion, garlic, celery and carrot in remaining oil. Blend in remaining ingredients, including reserved syrup. Pour over chicken. Bake uncovered at 350F about 35-40 minutes. Add peach slices and bake 10 minutes more or until chicken is tender.

One of the reasons we like it is that it makes a great over-the-road meal. Make it with rice or noodles. Put in a boil-a-bag. Freeze. While on the road you can then reheat it either in a nuke, or in a pot of simmering water.

I think this a great recipe, but how would you modify it to use fresh peaches? Here in southwest Michigan, we have a great assortment of fruit in season and I would think that using fresh fruit would make this fabulous.

Thanks.

Mike