Tag Archives | peach

Grilled Peaches and Salami

A couple months ago I was fortunate to be invited to a dinner at the Carillon, the restaurant in the AT&T Conference Center at the University of Texas. If you’ve never been there, you probably don’t understand that despite its location, this is one of the best restaurants in town, with a very talented (and I have to say it, adorable) head chef and an equally creative pastry chef. These two would be the ones preparing our dinner, of course, but the twist? Every course featured a variety of salumi, starting with a watermelon and mâche salad and ending with almond cake. Y’all, this cake featured a beast called hot sopressata caramel. I know, right?

Ever since that meal I’ve been thinking about new ways to use salumi aside from just eating it with cheese and crackers, and I was easily tempted by the gorgeous peaches we have here. At first thought peaches and cured meat does not sound like something that would be good, but I knew I had to try it out. The worst that could happen? It might taste bad, and then I’d be out a few peaches and some meat. Oh well. (I guess technically the worst that could happen is that we would all get violently ill from eating it, but take one for the team, family!)

Simply grilled peaches with salame and honey over the top. You can make it more fussy by slicing the peaches into eighths, or cubing the salame and mounding it right into the crevasse created by the peach pit. It can go for either a starter or a dessert, depending on which way your taste buds are swinging.

My son called this “almost pizza,” so go ahead and stack this on top of some focaccia before chowing down.

Grilled Peaches with Salame

4 peaches
Spray oil
4 ounces salame, such as hot sopressata, sliced thinly
1-2 tablespoons honey


Get grill ready to use at medium-high heat.

Halve peaches and remove pits. Lightly spray cut side, and place cut-side down directly onto grill or on grill pan.

Grill peaches 5 minutes, then flip over and grill another 2-3 minutes. Remove to a serving plate.

Scatter salame over the peaches. Lightly drizzle honey over the top – use more honey if your peaches are more tart.

Serves 8

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Peach Walnut Bruschetta

I love things that require only a few ingredients. As the heat continues, and continues to steal my energy away, the ability to throw a few things together in little time has saved many meals. I mean, I have pages scribbled with recipe ideas, posts half-drafted and lacking only the food to tie it up in a bow. But being in the kitchen for more than 15 minutes at a time? Please. Give me some bread and toppings and I’ll be a happy girl.

Eating like this reminds me of our time in Paris. It’s not that we ever ate bruschetta there, but we chose to have many of our lunches on a park bench, sharing a baguette sandwich and fruit while we attempted to soak up the last of our pre-baby time. Simple meals bring me back to those afternoons of soaking up an early spring sun, wandering foreign streets, and being blissful in the moment.

I was really excited to see shallots in my produce delivery. I never had shallots until I was an adult, so whenever I see them at the grocery store they seem too extravagant to purchase. Now that my countertops are littered with shallots, I have plenty to experiment with. I’ve pulled together some of the last summer peaches, crunchy walnuts, and softened shallots for a topping that celebrates summer while looking forward to the autumn ahead.

Peach Walnut Bruschetta

1 large peach
3 shallots
1 tablespoon olive oil
1/4 cup walnuts
Sliced French bread

Halve, de-pit, and peel peach. Cut into small chunks and put into a bowl.
Heat a small saucepan over medium. Add olive oil and heat through. Peel shallots and slice thinly, then add to the pan. Lower heat to medium-low, and let shallots cook until soft.
Chop or crumble walnuts by hand and add to the shallots, gently toasting until fragrant. Remove from heat and stir mixture into peaches. Let sit for a moment while you toast the bread.
Top each slice of bread with a generous scoop.

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Roasted Hatch Peach Salsa

I love sweet salsas. Maybe it’s just because I’m a bit of a wimp when it comes to heat (at least compared to others here in Texas) but I really like the play of spicy and sweet.

Our challenge in the Can Jam for September was stone fruits. Kind of hilarious in a way, because Kate, who chose this month’s challenge, is a Texan living in Brooklyn who knows we’re almost at the end of stone fruit season. Damn you, Kate! Luckily for her the farmers’ markets have come through and I don’t have to pretend to be mad at her anymore.

Roasted Hatch Peach Salsa

This recipe is tweaked from Canning with Kids who tweaked her recipe from the Ball Complete Book of Home Preserving. You can use hot or mild Hatch peppers, or a mix of both.

Also, I recommend that if you scale down the recipe due to not having enough tomatoes, you remember to scale down the honey and vinegar. Ahem.

Roasted Hatch Peach Salsa

makes about 6 half pints

4 cups diced tomatoes
4 cups diced peaches
1 cup diced white onion
1 cup diced roasted Hatch peppers
1/4 cup finely chopped cilantro
1/2 cup honey
1/4 cup balsamic vinegar
1/4 cup lemon juice

In a large saucepan or Dutch oven, combine tomatoes, peaches, peppers, and onions. Heat to a low boil over medium high.
Add remaining ingredients and simmer until thickened to desired consistency.
Ladle into jars and process in a water bath canner for 20 minutes, or put in freezer jars and let cool.

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Peachy Cream Muffins

We’re pretty addicted to muffins over here. What’s not to love in a muffin? It’s like cake, but you don’t have to worry about making frosting, and it usually has fruit or something else to make you think you’re being super healthy in your breakfast choice. You could just straight up eat a cupcake, but we have appearances to keep up.

Plus my son loves muffins. He’s pretty aware of the awesomeness of cake but so far, he hasn’t turned down any muffin. Which makes it a really good thing that muffins can be whipped up quickly. He hasn’t gotten to the demanding baked goods phase yet, but we go through muffins so quickly around here that it pays off to have a few key recipes in your back pocket.

I had some peaches left over from a possibly-botched salsa experiment (to be honest I’m afraid to open a jar and try it…) and for some reason started thinking of food phrases and puns. And of course, landed on Peachy Cream Muffins.

What? You don’t come up with recipes this way?

Peachy Cream Muffins photo on Stetted

These muffins are super light and fluffy, and if you use ripe enough peaches, they sort of just melt into the batter. Mine did rise beautifully in the oven but then flatten a bit when I took them out, however, the texture remained airy. They are also very moist, and sort of taste how you expect coffee shop muffins to taste before you actually taste them.

These would probably be good with a light drizzle of icing. Because really, what isn’t?

Peachy Cream Muffins


  • 3 medium-size peaches
  • 1/2 cup brown sugar
  • 1 egg
  • 1/3 cup coconut oil (or other oil)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup cream


  1. Preheat oven to 350°F and grease a muffin tin.
  2. Score peaches with an X on the bottom, then put in a pot of boiling water until skins start to loosen. Remove peaches to a bowl of ice water. When peaches are cool enough to handle, peel off skins, remove pit, and dice.
  3. Whisk together sugar, egg, and oil in a large bowl. Stir in peaches.
  4. In another bowl, combine flours, baking soda, baking powder, salt, and cinnamon.
  5. Alternate adding flour mixture and cream to large bowl, stirring to fully incorporate after each addition. This will be smoother than a typical muffin batter.
  6. Pour into muffin tin and bake for 20 minutes.
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Easiest Peach Pie Freezer Jam

Hey, Peach. You’re looking mighty fine this summer day. Why don’t you and some of your gorgeous friends come on over?

No no, don’t worry. We’ll just take a little dip, bathe in some sugar and maybe some spices to tingle the senses. It won’t hurt a bit. Trust me. Oh, these jars here? They’re nothing. Just hanging out. Now, let yourself melt in that heat…

So maybe sometimes I talk to my produce before smooshing the heck out of it for jam. Come on, it’s summer. The heat might be getting to my head. Or I’m just smitten with these juicy globes.

How have you not made peach jam yet? Here in Texas, the harvest has been amazing thanks to all the extra rain we’ve had. People always talk about Georgia peaches, but we have some damn fine peaches too! And freezer jam – it’s absolutely the easiest jam you’ll make. You don’t have to worry about pectin or jar lid sealing or vats of hot water. Just cook, cool, and freeze. Simply summer all year long. It’ll remind you of that time you went skinny dipping in the moonlight. Or not. It might just be jam.

Peach Pie Jam

Easiest Peach Pie Freezer Jam

makes approximately 3 half-pints

2 lbs peaches
1/4 to 1/2 cup sugar
1 tablespoon pumpkin pie spice

Pit and dice peaches (peel if you want; this can be quickly done by submerging the peaches in boiling water for a minute or two, then dunking in ice water and the peels will slip right off) and toss them along with sugar and spice into a large pot, such as a dutch oven. Heat until the peaches start to break down a little, then get out a potato masher and mash up the peaches a bit. Continue to cook (and mash, if desired) until jam reaches desired consistency. Pour into freezer jars and screw on lids. When cool, label and stick in the freezer until ready to use.

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