USE THIS JUICY TREAT IN SAVORY AND SWEET DISHES
BY JENNIFER BAJSEL
PEACH & HONEY CROSTATA SERVINGS: APPROX. 6-8 | PREP: 20 MIN. | COOK: 45 MIN. | TOTAL: 1 HR. 5 MIN.
INGREDIENTS: 4-5 fresh peaches, sliced | 1 Tbsp. cornstarch | 1 Tbsp. cinnamon sugar, divided | 1/8 cup water, divided | 1 egg | 2 Tbsp. Honey Crust: 1 1⁄2 cup flour, + 1⁄4 cup | 1 tsp. sugar | 1⁄2 cup butter | pinch kosher salt | 3-5 Tbsp. ice water
DIRECTIONS: PREHEAT oven to 400°. Mix flour, sugar, and salt together. ADD flour mixture to a food processor and add butter 1 Tbsp. at a time while blending. SLOWLY add ice water until dough forms a ball. FLOUR a flat surface and roll dough out into a circle. Place rolled dough on a parchment-lined baking sheet. STIR together sliced peaches, cornstarch, 1 tsp. of cinnamon sugar, and 3 Tbsp. of water in a separate bowl. ARRANGE peaches in the center of the pie dough, leaving 2 inches around the edges. FOLD dough edges up around the peaches. COMBINE remaining water and egg to make an egg wash. BRUSH the edges of the pie crust with the egg wash. SPRINKLE with remaining cinnamon sugar. BAKE for 40 minutes until golden brown. COOL and drizzle with honey before serving.
TIPS & TRICKS: To make cinnamon sugar, mix 2 Tbsp. sugar with 1⁄2 Tbsp cinnamon. You can use store-bought pie dough and canned peaches for a quick recipe. Omit water with peaches if using canned.
BOURBON PEACH GLAZED PORK CHOPS SERVINGS: 4 | PREP: 15 MIN. | COOK: 20 MIN. | TOTAL: 35 MIN.
INGREDIENTS: 4 bone-in pork chops | 1 Tbsp. kosher salt | 1⁄2 tsp. black pepper | 1 Tbsp. dry mustard powder | 2 tsp. garlic powder | 2 Tbsp. Bourbon | 1 tsp. brown sugar | 1 cup peach preserves | 2 Tbsp. butter, divided | 1-2 fresh peaches, diced
DIRECTIONS: COMBINE salt, pepper, mustard powder, and garlic powder. COAT both sides of pork chop with rub. BROWN the pork chops in a sauté pan with 1 Tbsp. butter. PLACE pork chops in a 350° oven for 10-15 minutes. The USDA recommended safe cooking temperature for whole cuts of pork is from 160o to 145o F with the addition of a three-minute rest time. ADD the bourbon, brown sugar, peach preserves, and fresh peaches in a separate sauce pot. COOK over med-low heat until a glaze is formed. FINISH the glaze with the remaining tablespoon of butter. REMOVE the pork chops from the oven and coat with the glaze.
TIPS & TRICKS: If you buy flavored bourbon, you can omit the sugar
PEACH & BLACKBERRY SALAD WITH RASPBERRY TARRAGON VINAIGRETTE SERVINGS: 4 | PREP: 15 MIN. | COOK: 0 MIN. | TOTAL: 15 MIN.
INGREDIENTS: 5 oz. package arugula | 6 oz. package fresh blackberries | 1 shallot, sliced | 2 fresh peaches, sliced | 1⁄2 cup chopped pecans | 1⁄2 cup feta | Salt and pepper as needed Raspberry Tarragon Vinaigrette: 1⁄4 cup raspberry vinegar | 1⁄2 cup extra virgin olive oil | 2 Tbsp. Tarragon, chopped
DIRECTIONS: SLICE shallots and peaches. MIX arugula, blackberries, peaches, shallots, pecans, and feta in a large salad bowl. COMBINE vinegar, oil, and chopped tarragon in a measuring cup. WHISK together and pour over salad. SEASON with salt and pepper to taste. Toss gently to coat entire salad evenly.
TIPS & TRICKS: Make the vinaigrette in a container with a lid, and you can shake to combine instead of whisking.
ABOUT OUR CHEF Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL