Celebrate start of peach season with three great recipes
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, July 18, 2012
7/18/12 at 4:59 AM
It's time to celebrate Oklahoma's fragrant and flavorful peaches this weekend at the Porter Peach Festival.
Crops were about three weeks earlier this year, but Kent Livesay - owner of the state's largest peach orchard, Livesay Farms in Porter - said he hopes to have a good supply for the festival.
About 40 varieties of peaches are harvested at Livesay, and the Cresthaven peaches are next up for harvesting.
"The flavor is excellent, but the size is not nearly as large as normal because of the dry weather," Livesay said.
The 46th annual Porter Peach Festival runs Thursday through Saturday in Porter. It includes a peach cobbler contest, a 5k run, a car show and mud races.
For more information, go to tulsaworld.com/porterpeaches
SPARKLING PEACH SANGRIA
1 cup water
1/3 cup packed brown sugar
3 large ripe peaches
2 1/2 cups tart white wine (such as albariño)
1/3 cup Grand Marnier
1 (750-milliliter) bottle chilled cava or other sparkling wine
Garnishes: blueberries, mint leaves and peach slices
1. Combine water and brown sugar in a microwave-safe dish; microwave on high for 3 1/2 minutes. Stir to dissolve sugar. Cool.
2. Peel and pit peaches. Combine sugar syrup and peeled peaches in a food processor; process until smooth. Pour peach mixture into a pitcher; stir in white wine and Grand Marnier. Chill at least 4 hours; strain mixture through a cheesecloth-lined sieve.
3. Squeeze cloth to extract juices. Discard solids. Stir in cava. Garnish, if desired.
- adapted from Cooking Light
MAGIC PEACH COBBLER
1 stick unsalted butter
1 cup all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup whole milk
3 medium peaches
1. Preheat the oven to 350 degrees with the rack in the middle.
2. Place butter in a 3-quart baking dish, and put it in the oven for 5 minutes, or until melted. Remove the dish from the oven, tilting the dish to evenly coat the bottom with melted butter.
3. Whisk together the flour, 3/4 cup of the sugar, the baking powder and salt. Whisk in the milk. Pour the batter evenly over the butter in the baking dish. Do not stir.
4. Cut the peaches into wedges and place them in the batter. Sprinkle the remaining 1/4 cup sugar over the top of the peaches. Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.
- adapted from "The Farm: Rustic Recipes for a Year of Incredible Food" by Ian Knauer
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14-to-16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives
1. Heat oil in heavy saucepan over medium-high heat. Add onion and sugar. Saute until onion is golden, about 6 minutes. Mix in wine and next five ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
2. Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
3. Heat grill to medium. Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155 degrees, turning often, about 35 minutes.
4. Meanwhile, boil remaining sauce in saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
- adapted from Bon Appetit
Original Print Headline: Celebrate early start to summer peach season
Nicole Marshall Middleton 918-581-8459
The 46th annual Porter Peach Festival begins Thursday. Tulsa World file