I love peaches. They are another one of the many locally grown crops, such as tomatoes, apples, berries and corn that we look forward to cooking and eating every year. This peach season is extra special because due to a winter thaw that tricked the peach trees into budding early, followed by a deep freeze that eliminated the buds and ultimately peaches in New England last season. Fortunately, peaches are plentiful this year and we are celebrating by incorporating them all over our menu.
You can click on the following URL to read an article from the Boston Globe to get a more detailed account of last years peach pounding.
Some of this season peach menu items are; a smoky, slightly spicy and cool Chipotle laced Peach Gazpacho (recipe follows) is on both our lunch and dinner menus. Peach, Bacon and Cheddar Panini is on our lunch menu. We are making a Peach-Basil Relish that we serve with smoked bluefish. Peach-Blueberry Crisp (recipe follows) with our homemade sour cream ice cream is on our dessert menu; as are White Wine Poached Peaches that we are serving with an almond financier. We are also in the process of making Peach Butter and habanero laced Peach Hot Sauce, which we will preserve in Mason jars for use during the winter months. I don’t want to leave out that we serving a Peach-Goat Cheese Pizza at our sister restaurant Za. And, I can’t forget about our bar where our bartenders are are creating mixed drinks and Sangria with summer’s golden fruit.
Chipotle laced peach gazpacho
EVOO’s Chipotle Laced Peach Gazpacho
Soup Base Ingredients:
1½ qts large diced Peaches
¾ cup Orange Juice
1 TB Lime Juice
1 TB Rice Vinegar
1/3 cup Water
1½ TB Honey
2 TB EVOO
1 ts minced Chipotle Chilies
1 ts Kosher Salt
½ ts fresh ground Black Pepper
Garnish Ingredients:
½ cup medium diced Peaches
½ cup medium diced seeded Cucumbers
¼ cup toasted slivered Almonds
2 TB small diced Red Onion
1 TB fresh chopped Cilantro
3 TB EVOO
Method:
In a tall thin non-reactive container combine the soup base ingredients. Using an immersion blender puree until smooth. strain through a fine mesh strainer. Chill.
Just before serving, in a separate bowl, combine all garnish ingredients. Ladle soup base into chilled bowls, spoon generous amounts of garnish into the center of each dish. Serve.
Peach – Blueberry Crisp
Peach-Blueberry Crisp
Ingredients:
Topping:
¾ cup Sugar
¾ cup Light Brown Sugar
¾ lb 1/2″ cubed Butter
1½ ts Vanilla Extract
1 ts ground Cinnamon
½ ts Kosher Salt
3 cups All Purpose flour
1 cup Rolled Oats
1½ cups toasted slivered Almonds
Filling:
5 cups large diced Peaches
3 cups Blueberries
3 TB Lemon Juice
2 TB Brandy
1/2 ts Kosher Salt
1 cups Sugar
¼ cup Corn Starch
¼ lb 1/4″ diced Butter
1 ea Zest from Lemon
Method:
Topping:
In a stand mixer, using the paddle attachment combine the sugar, brown sugar, butter, vanilla extract, cinnamon and salt until smooth and creamy. Add the remaining ingredient and mix until just combined.
Filling:
In a large bowl combine all of the ingredients.
Baking:
Pre-heat oven to 350 degrees. Place the filling into a 9 inch X 13 inch baking pan. Evenly spread two-thirds of the topping on top of the filling and bake for 25 minutes. Remove the crisp from the oven and evenly spread the remaining third of the topping over the top and then bake for an additional 20 – 30 minutes, until the filling is bubbling around the edges and the topping is nicely browned. Remove the crisp from the oven and let it rest for 20 minutes before enjoying.
EVOO Restaurant 