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Noteworthy Nibbles — Sept. 3-8, 2008

YumSugar — Wed, 03 Sep 2008 10:20:43 -0700

This week's so packed to the brim with festivals nationwide, you couldn't avoid one if you tried. There are food and wine classics all across the East Coast, and here in the West, we're planning on dropping by the chocolate festival in our neck of the woods. If we've left anything out, please chime in below.

Brigham City, UT: Peach Days — Sept. 3-6
Saratoga Springs, NY: Saratoga Wine & Food Festival — Sept. 4-6
Marion, OH: Marion Popcorn Festival — Sept. 4-6
Columbus, OH: Columbus Food & Wine Affair — Sept. 5
Chicago, IL: Windy City Wine Festival — Sept. 5-6
St. Louis, MO: Norton Wine Festival — Sept. 5-6

To see the rest,

Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients — peaches, pancetta, basil, and balsamic vinegar — and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique,

Fast & Easy Dinner: Roast Pork Salad

partysugar — Fri, 15 Aug 2008 09:15:44 -0700

Although chicken and fish are common salad ingredients, the other white meat, pork, is not the first protein that comes to mind when making a dinner salad. Cook outside the box with this scrumptious salad.

Thin slices of roasted pork are placed on a bed of greens. A quick dressing that combines pineapple juice with honey mustard and fresh ginger is drizzled over the top. To impress your family with this clever recipe,

Noteworthy Nibbles — Aug. 12-19, 2008

YumSugar — Tue, 12 Aug 2008 14:00:41 -0700

This week, we've changed things up: We've decided to give you more advance notice about each weekend's food festivals, so that you have more time to plan on attending! From gulf shrimp to beef to peaches to mushrooms, there's many a local favorite to celebrate.

Here's a roundup of exciting events going on around the country:

Houston, TX: Houston Restaurant Week — Aug. 11-17
Delcambre, LA: Delcambre Shrimp Festival — Aug. 13-17
Mammoth Lakes, CA: Mammoth Festival of Wine, Music & Food — Aug. 15-17
Red River, NM: Hot Chili Days, Cool Mountain Nights — Aug. 14-16
Boston, MA: Fisherman's Feast — Aug. 14-17
Crested Butte, CO: Crested Butte Mushroom Festival — Aug. 14-17

To see the rest,

Peach Rice Pudding Pops

YumSugar — Mon, 11 Aug 2008 16:15:13 -0700

I'm not the only one obsessed with Popsicles; so is Krystia Castella, the author of the recently released Pops! Icy Treats for Everyone. The book is full of frozen delights, but I was completely intrigued by her recipe for rice pudding Popsicles. For a Summer twist, I replaced the raisins and orange zest with fresh local peaches to complement the creamy and cinnamony rice pudding. I truly enjoyed the flavor of these Popsicles, however, the frozen grains of rice were slightly chewy and interfered with the otherwise smooth texture. During the next heatwave, I'll experiment with pureeing the rice pudding for a more horchata-like consistency. To learn how to make these delicious and original Popsicles,

Would You Rather Eat Peaches or Plums?

partysugar — Sun, 10 Aug 2008 01:30:36 -0700

Source

Would You Rather Eat Peaches or Plums?

Peaches

Plums

Please don't make me choose, I love both.

Neither, I prefer _____.

I don't eat stone fruit.

Not Your Regular Nachos: Steak Peach Nachos

partysugar — Thu, 07 Aug 2008 09:00:37 -0700

This week's nachos were inspired by a recipe I found in the current issue of Everyday With Rachael Ray. In the magazine, she uses peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos. The final result was crunchy, hot, and pure deliciousness. My peaches were really juicy, so I ended up straining the salsa before topping the nachos, to ensure that the chips didn't get soggy. I fried tortilla rounds, but this would be equally delicious on store-bought tortilla chips. To look at the recipe,

What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards — quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you

Happy Hour: Bellini

partysugar — Fri, 01 Aug 2008 16:00:56 -0700

During the Summer's peach season, I love to enjoy bellinis. Similar to a mimosa, a bellini is Prosecco diluted with fresh white-peach puree. When made with perfectly ripe peaches, this glamorous cocktail is slightly sweet and delicately bubbly.

Named for the 15th-century Venetian painter, Giovanni Bellini, the drink was created at Harry's Bar in Venice sometime between 1934 and 1948. Now it is considered a classic cocktail and can be found on menus across America.

To make the peach puree, score a cross on the bottom of each peach with a knife.

Drop into a pot of boiling water for a couple minutes, plunge into an ice-water bath, and remove the skin. Chop into chunks, puree in the blender, and strain through a fine mesh sieve. For the proportions of this sublime concoction,

Happy Hour: Blue Gin Rizz

partysugar — Fri, 18 Jul 2008 16:00:23 -0700

The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.

The final concoction is refreshing, tangy, and light. The ginger liqueur stabilizes the natural bite of the gin resulting in a cocktail that is balanced and easy to drink. It would be great paired with food, but it's also lovely when sipped solo. To say cheers to the weekend with this recipe,

Trend Alert: Peaches As a Savory Ingredient

YumSugar — Tue, 15 Jul 2008 10:15:40 -0700

This Summer, peaches have moved from being an ingredient in desserts to being the star of savory dishes. From salads to satays, peaches are popping up in places out of the ordinary. I decided to give this trend an experiment by making this roasted vegetable pasta. After all, what better way to celebrate peach season than to center a main course on the beloved stone fruit?

Roasting the peach, as well as the vegetables, makes everything sweeter, and lends a smoky depth to the overall flavor. If you prefer less tart peaches, swap the traditional yellow peach with a white peach. Peaches at the store not looking so great? Ripen them at home. This recipe is great for vegans and vegetarians, but for added protein, toss in sliced chicken breast. To check out the savory peach trend in a scrumptious pasta dish,

Peachy Keen Pound Cake

YumSugar — Wed, 02 Jul 2008 05:30:09 -0700

A few weeks ago, a large bag of ripe white peaches arrived at the Sugar HQ. We ate as many as we could, but on Friday afternoon I noticed that there were quite a few left. Knowing that they wouldn't last the weekend, I brought them home and decided to make a sweet breakfast treat for the office.I found a recipe for a peach pound cake, and while not particularly healthy, it was absolutely delicious. The peaches added a nice fragrant flavor, and the yogurt allowed for a perfectly moist crumb. To get the recipe, just

Yummy Link: Grilled Peaches with Eucalyptus Honey Yogurt

YumSugar — Fri, 28 Sep 2007 04:49:13 -0700

Hurry and get the last of the summer peaches. It would be a shame to miss out on these grilled peaches with eucalyptus honey yogurt and roasted almonds. - What's For Lunch, Honey?

Happy Hour: The Classic Bellini

partysugar — Fri, 24 Aug 2007 13:13:33 -0700

If you have yet to consume a bellini this peach season, drop everything you are doing and run to the nearest grocery store or high-end watering hole. Bellinis are one of my favorite things about summer — the fresh white peach puree mixed with sparkling Italian Prosecco makes for a tasty, fabulous cocktail. Oozing with chicness, this drink is simple to make and a nice alternative to a mimosa. It's the perfect Friday afternoon cocktail and a great way to treat yourself and the gals after a long week. If you don't have Prosecco substitute your favorite sparkling wine or Champagne. To see how easy they are to make,

What Is Your Favorite Kind of Pie?

YumSugar — Fri, 24 Aug 2007 10:57:33 -0700

Today is National Peach Pie Day, and while I love peach pie, I actually prefer apple. How about you, what's your favorite kind of pie? Image Source

Do You Prefer Peaches or Nectarines?

YumSugar — Wed, 22 Aug 2007 07:01:54 -0700

Do You Prefer Peaches or Nectarines?

Peaches

Nectarines

I can't decide.

You mean there's a difference?!?

I won't eat either.

Other - Tell us in the comments!

Yummy Link: Peach and Mozzarella on Walnut Bread

YumSugar — Wed, 22 Aug 2007 06:27:13 -0700

This might be one of the tastiest looking summer appetizers ever: Savory Peach and Mozzarella Fresca Bruschetta on Walnut Bread. - Food Wishes Video Recipes via Tastespotting

Eat a Perfect Peach Today!

YumSugar — Wed, 22 Aug 2007 03:41:41 -0700

Believe it or not, today is Eat a Peach Day — if you don't believe me, maybe the fact that you can send ecards celebrating it might persuade you. In honor of the day, I say you go out and have yourself a lovely unadulterated peach. First, you'll have to pick yourself a good one, here are a few tips on how to do that:

Peaches are very delicate, so pick them up gently to avoid bruising.
Select peaches that are slightly soft to firm when pressed, avoid ones with soft spots.
Be sure to smell for fragrant peaches. The more fragrant the smell, the sweeter it should be.
Look for evenly shaped peaches and avoid ones with blemishes.
Stay away from ones with green tints as they will not ripen fully.
Although they continue to ripen after picked, the sugar production ceases. So even though they will soften, if they are not sweet when hard, they won't become sweeter when soft.
You can soften peaches faster by placing them in a loosely sealed brown paper bag.
Yellow peaches are the most common, but white is also widely available and has a slightly more delicate flavor.

Do you have any great peach picking tips? Let us know in the comments below!

Image Source

52 Weeks of Baking: Ginger Peach Upside-Down Cake

YumSugar — Wed, 08 Aug 2007 07:57:31 -0700

Last Friday our very own peach-pie eating contest winner 7bits brought in a flat of super ripe peaches. At the end of the day there were eight peaches left and no one here to eat them. Instead of letting them go to waste, I decided to take them home and turn them into something tasty. I thought about making jam or ice cream, but really wanted something I could bring in to share with everyone. So after a quick search online I found a recipe that inspired me. Doesn't the name Ginger Peach Upside Down Cake inspire you too? To check out the recipe I used,

Perfect Summer Finish: Peach Crumble

partysugar — Wed, 11 Jul 2007 15:58:39 -0700

My all time favorite summer fruit is the peach. When ripe, a bite into the sweet juicy flesh is like a taste of heaven. During the peach season I want to make peach everything: peach ice cream, peach milkshakes, peach pastries, peach bellinis... I think you get the idea. When I'm in the mood for peach pie, but feel much too lazy to whip up a homemade pie crust, I make the next best thing: peach crumble. It's a dessert that comes together in virtually minutes, all you have to do is peel and slice the peaches, then top with a flour, butter, brown sugar mixture. For no fuss baking at its best, get the recipe now,

Sunday BBQ: Grilled Peaches and Goat Cheese Crostinis

YumSugar — Sun, 01 Jul 2007 05:55:38 -0700

This week we've fixed up a great 4th of July bbq menu including good ol' bbq ribs. Since there are already a bunch of bbq entrees at your fingertips, I thought I'd try something new for this week's Sunday BBQ. Sweet tangy peaches and creamy goat cheese make for a perfect start (or finish) to any meal. Pair the flavors with a sparkling wine and you'll be set. To get the recipe for Grilled Peaches and Goat Cheese Crostinis,

Simple Tip: Easily Peel Peaches

YumSugar — Thu, 28 Jun 2007 08:43:38 -0700

If you're planning on cooking with peaches (like I did with the peach puzzle), you'll want to peel them first. Cooking causes the skin to become rough and the texture could be unappetizing in pies, etc. However peeling peaches seems like an messy task. Ripe peaches are soft and delicate and prone to bruising. Luckily there's an easy way to get around it.

Bring a pot of water to boil (enough to submerge the peach fully - see note).
Using a slotted spoon, dip peach for 30-45 seconds.
Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Note: The picture shown does not have enough water and resulted in having to continuously rotate the peach.

This method also works well for nectarines, plums and tomatoes.

52 Weeks of Baking: Peach Puzzle

YumSugar — Wed, 27 Jun 2007 10:01:31 -0700

The magazine Cook's Country recently hosted a recipe contest where their readers sent in their old-school family recipes. The winner, a crafty "Peach Puzzle" looked delicious, but didn't really catch my fancy until I read the recipe. The whole thing is prepared like an upside-down cake - with an empty ramekin placed in the middle - and when flipped over the ramekin is surprisingly full of a sweet liquid treat! It's wonderfully old-fashioned, absolutely tasty, and I actually couldn't wait to tell everyone how it was made. If you're curious yourself, then check out the recipe now,

How To Ripen Peaches Faster

YumSugar — Tue, 19 Jun 2007 13:03:45 -0700

Last weekend my friend April and I went to the farmer's market. Along with a lovely batch of fresh strawberries, we both decided to pick up some early peaches too. The only problem was that while the peaches looked great, they were still too hard and unripe. So what could we do? We could sit them on our counter and wait for what seems like an eternity for them to ripen, or we could employ a quick trick and have them ripen in double the time.

To speed up the ripening process in peaches, place them in a loosely sealed brown paper bag on the counter. The peaches give off ethylene gas - a natural ripening hormone - which is trapped inside the bag causing the fruit to ripen faster. You can do this with a plastic bag too, but the plastic doesn't "breathe" as well as the paper, meaning moisture may collect causing your perfectly ripened peaches to rot.

Once ripe, peaches should be refrigerated and used within a few days (although they'll taste better at room temp). Ripe peaches have a sweet fragrance, are soft (but not mushy) to the touch and have a golden undertone.

This ripening trick also works for apricots, nectarines, avocados, bananas, kiwi, mangoes, pears and plums.

What Fruit Are You Most Looking Forward To Eating?

partysugar — Tue, 01 May 2007 09:57:57 -0700

Emperor of Chefs

partysugar — Mon, 12 Feb 2007 03:09:49 -0800

On February 12, 1935 Auguste Escoffier died. Auguste Escoffier was a celebrated French chef during his time and helped to modernize traditional French cooking techniques. He adapted and simplified haute cuisine, recorded and invented hundreds of recipes, and organized the way a kitchen is run. Before Escoffier, chefs were known for brutal drunken rudeness, but he single handedly elevated the profession of chef to that of a respected position. Escoffier helped open the famed Hotel Ritz in Paris where he introduced the a la carte menu. and was consider the "Emperor of Chefs." In homage to Escoffier and his great presence in the culinary world, I have found a recipe for one of his creations: peach melba, so