Creek Peach Galettes, adapted
from Michele Jordan's New Cooks Tour of Sonoma County
1 cup flour
dash of salt
2 teaspoons sugar
1 stick of butter
¼ cup ice water
4 teaspoons peach jam
1-2 tablespoons melted butter
Additional sugar for sprinkling
Makes four small galettes.
For the dough, sift the flour, salt and sugar together into a bowl. Add cooled,
cut butter to the dry ingredients and work together with both hands. Once
it reaches a coarse cornmeal consistency, add chilled water until dough comes
together. Do not over mix. Roll into a ball and cover in saran wrap and chill
in the fridge. Preheat the oven to 400 degrees.
Once the dough is prepared, peel and pit the peaches and
cut into very thin slices and place in a flat bowl. Sprinkle
with sugar as you prepare the peaches and set aside.
Cut the chilled dough into four equal pieces. On a lightly
floured work surface, flatten each piece of dough, roll out,
then cut into a 6-inch round about 1/8 inch thick. Transfer
the four rounds of dough onto a parchment lined baking sheet.
Spread a heaping teaspoon of peach jam onto the center of
the dough. Place the peach slices around the center in a
windmill shape and then gently fold up the dough so there
is rim of about one inch. Brush the crusts with melted butter
and sprinkle sugar over the crust and peaches. Bake at 400
degrees for approx. 30 minutes or until the crust is golden
on top and bottom. One last touch before serving, dust with
powdered sugar and serve with fresh berries or peach ice
Peach Ice Cream, adapted from Chez Panisse
1 ½ cups whipping cream
½ cup sugar
4-5 medium sized, very ripe peaches
¼ cup sugar
1 tablespoon peach liqueur or vodka
Makes one quart.
In a saucepan, combine cream and ½ cup
sugar over low heat until sugar dissolves. Stir occasionally.
In a separate bowl, whisk egg yolks. Add warmed cream to
the yolks and continue to whisk. Once combined, return this
mixture to the saucepan and increase heat to medium-high.
Stir frequently until temperature reaches 180F. Immediately
strain and chill this cream base.
Once the base is chilled, peel and pit the peaches and cut
into slices. Place in a bowl with ¼ cup sugar and
mash completely with a fork. You should have about 1 3/4
cups of the mashed peaches. Add the peaches and liquor to
the cream base and mix thoroughly. Freeze according to manufacturer's
Fresh Peach Pie
Baked 9 single-crust pie
1 package 8 oz. cream cheese set
out to room temperature
3/4 cup sugar
¼ cup fresh orange juice
2 Tbsp fresh lemon juice
(save some for peaches)
1 Tbsp cornstarch
6 cups firm ripe peaches peeled, pitted
Combine cream cheese and ½ cup sugar
in a small bowl. Spread this mixture over base of baked and
cooled pie crust. Place remaining sugar, orange juice, lemon
juice, cornstarch and one half cup peaches in a blender and
blend together until smooth. Toss sliced peaches with lemon
juice and set aside. Pour blended ingredients into sauce
pan and heat over medium until slightly thickened. Add fresh
peaches to coat. Let mixture cool. With slotted spoon scoop
up peaches and place in prepared pie crust. Cool in fridge
for a few hours before serving.
Dry Creek Peach Salsa
2 small peaches - peeled and cut in small dice
cucumber - peeled, seeded and cut into small dice
tomato - seeded and small dice
2 tablespoons chopped red
1 serrano or jalapeno chile - seeded and minced
1 lime (approx 4 teaspoons)
salt to taste
Mix first 6 ingredients in bowl (can be done
up to 24 hours ahead). Shortly before serving, add
salt (1/2 teaspoon or so) and set aside at room temp.
Dry Creek Peach Bellini (adapted from the Hotel Cipriani/Harry's
Puree all ingredients below:
½ c. water
1/4 c. (approximately) lemon juice
½ - ¾ lb. white peaches
2 tsps. sugar
Strain the puree and then pour into a pitcher (preferably
glass). Add one bottle of chilled Prosecco and stir. Serve
in chilled champagne glasses and enjoy!