In the Kitchen Featuring: Local Peaches
Simple yet elegant, this is a beautiful and delicious dish to serve after a busy day. The creamy, honey-infused mascarpone is killer. Serves 2 to 4.
- 1/3 cup Sigona’s Lavender Balsamic
- A generous pinch of dried savory or thyme
- 2 locally grown peaches or nectarines, halved and pitted
- 1 to 2 Tbsp honey, divided, such as Orange honey from Honey Hole Honey Co., available at Sigona’s
- 1/3 cup mascarpone, such as Belfiore
- Mint or basil leaves, as garnish
Directions: Add balsamic and a pinch of herbs to a small sauce pan. Bring to a light boil then reduce heat to a simmer and cook, stirring occasionally, until reduced to about 2 tablespoons (about 6 to 10 minutes). Cool slightly.
Divide fruit halves among serving plates (one or two per plate).
In a small bowl, mix together the mascarpone and honey. Spoon about 2 teaspoons mascarpone into the center of each peach half then and drizzle about 1 tsp. or so of the balsamic reduction over each serving.
Recipe courtesy of Luisa Ormonde of Luisa’s Catering in San Carlos. Serve the salsa over a lightly grilled slice of baguette topped with a slice of creamy brie. You can also serve this salsa to top grilled shrimp, chicken or pork, or just scoop up with tortilla chips. Serves 6-8.
- 2 large locally grown peaches
- 1-2 red Fresno chilies, minced (or jalapeño)
- 1-2 green onions, chopped
- 2 TBL chopped fresh cilantro (or basil)
- 1 TBL granulated sugar
- Fresh lime juice, to taste
- Splash of Sigona’s summertime peach white balsamic
- Fresh ground black pepper and sea salt, to taste
If serving as bruschetta:
- Baguette, cut on a bias into 1/2-inches slices
- A wedge of Brie, any kind of brie/creamy cheese (I prefer St. Andre for this!)
Directions for salsa: In a medium bowl, mix together all salsa ingredients. Let chill for at least one hour (or overnight).
If serving as bruschetta: Brush both sides of the bread with olive oil. You can put these in the oven to broil, but I recommend using a stovetop grill. Grill both sides just slightly on a medium-high heat, just about 1 min per side. This makes the bread crispy on the outside and chewy on the inside.
Add a slice or spread on a bit of the creamy brie onto a piece of grilled baguette, then top with a TBL or so of the salsa.
Fresh Peach & Olallieberry Sangria
If I were you, I’d drink some of this refreshing sangria paired with Luisa Ormonde’s Fresh Peach Salsa & Brie Bruschetta (recipe above). The local, ripe peaches add the wonderful summertime peach flavor that’s hard to match any other time of year. Remember, you can add other fruits or flavors to this as you wish. Serves about 8.
- 2 – 3 large locally grown ripe peaches, halved, pitted and sliced
- 4-6 TBL (or so) peach liqueur or peach brandy
- 1 bottle chilled rosé or white wine (about 3 cups)
- 3 cups chilled ginger ale or sparkling water, flavored or regular
- 2 cups olallieberries (boysenberries or blackberries would do)
Directions: Place peaches in a pitcher and lightly muddle. Pour in all liquid ingredients and stir together. Gently stir in the olallieberries ice. Serves about 8.
Fresh Peach & Mozzarella Pizza with Julienned Basil and Lavender Balsamic Reduction
Our lavender balsamic gives this sweet & savory dish a whole new layer of flavor, without an added ingredient. It’s a summer delight that would work well for brunch or dessert. Serves about 4. Inspired by Cooking Light.
- 1/4 cup Sigona’s lavender balsamic (Mix it up! Try our traditional balsamic or summertime peach white balsamic.)
- 1 batch pizza dough, homemade or store bought, for a 10-12 inch pizza (I like whole wheat)
- 1 TBL Sigona’s Fresh Press extra virgin olive oil (Mix it up! Try Sigona’s basil olive oil)
- Salt and pepper, to taste
- 6 – 8 oz. fresh mozzarella, sliced
- 1 small shallot, thinly sliced
- 1 large Roma tomato, thinly sliced
- 1 locally grown ripe peach, halved, pitted and thinly sliced
- A TBL or so crumbled Feta or gorgonzola
- 6 basil leaves, julienned
- Optional toppings: 1 cup cooked, shredded chicken breast; a few slices of prosciutto or other cured meat
Directions: In a small saucepan, bring the balsamic vinegar to a light boil. Stir and lower heat and simmer until you are left with only about 1-2 TBL remain. This will take 15-18 minutes.
Following instructions for your dough, roll or stretch dough into 10-12 inch disc. Brush one side lightly with olive oil and season with salt and pepper. Add on a layer of the sliced mozzarella, followed by a layer of tomato. Then sprinkle on the shallot and top with the peach slices. Top with the julienned basil and sprinkle on a final layer of Feta or gorgonzola.
Bake pizza according to dough package directions. Allow to cool 3-5 minutes then drizzle with the reduced balsamic. Slice and serve.
Feel free to add or remove more summer fruits as you see fit, or as you see in your fridge when it comes time to make this salad! Strawberries would make a nice addition. Serves about 4-6.
- 1/4 cup Sigona’s summertime peach white balsamic
- 1/4 cup of Sigona’s Meyer lemon extra virgin olive oil
- 2 tsp. Dijon mustard
- Salt and pepper, to taste
- 1 lb. spinach, arugula or other mixed greens (if it’s not pre-washed, make sure you get it very dry after rinsing)
- 1 – 2 locally grown peaches, pitted and chopped
- 1 – 2 green onions, diced on a bias
- 1/4 cup dried blueberries (or other dried fruit – we have a lot from which to choose!)
- 1/4 cup orange honey walnut, glazed walnuts or pecans
- 4 oz. crumbled Feta or goat cheese
Directions: In a small bowl, whisk together the balsamic, olive oil, Dijon, salt and pepper.
Place greens in a large bowl. Top with the peaches, green onions and dried blueberries. Drizzle half the vinaigrette over the greens and toss, toss, toss, toss. I mean really toss – you want to get all the pieces coated well. Serve remaining vinaigrette on the side or add more and toss as needed.
Top the salad with the walnuts and crumbled cheese. Serve immediately.