Peach Season in Review

So, peach season came and went without me getting myself together enough to post the delicious things happening in my kitchen. So, let’s do a quick recap now before the onslaught of apple & squash season, ok?

Of course, my first stop on the peach train was this Peach-Bourbon Barbecue Sauce that I thought I mentioned last year… upon looking for a link, it seems I never finished & published that post, oops! This time, whoops, I realized partway through that I was out of bourbon. (These days, I really only use it to cook – not much hard drinking going on with small children in the house.) There was, however, the remainder of a bottle of rum hiding in my cabinet, and I took a chance. Sure enough, it was sweet & smoky enough to do the job. I’d recommend it as a substitute in a pinch.

I’ve mentioned before that my family has a tradition of “pickins” (known to the rest of the world as “apps” or “tapas”) while watching a movie, usually on Friday nights. One week, it featured Thug Kitchen‘s Grilled Peach Salsa. Yummmmm. It was worth the rush to grill the peaches before the rain resumed; I won’t even begin my rant about this summer basically being monsoon season.

Grilled peaches, yum!
The finished product

I took a chance on a new recipe with some of the peaches. I’ve yet to actually cook it up, but I’ll let you all know how it is when we finally do enjoy it. I found this recipe forĀ  make-ahead Slow Cooker Asian Peach Chicken Thighs, and I set up a couple of future dinners.

“Nature’s candy in my hand or can…. or pie…”
Dinner assembly
Blurry, but ready to freeze
Reminders to myself that the remaining steps are saved on my computer. God help anyone else who tries to decipher this gibberish.

Little Chef insisted that we make a Peach Cake. He did this on the same day I was making barbecue sauce, so his perception of what ingredients we needed was a little… off.

Peaches, eggs, butter, brown sugar… lemon juice? Orange juice? Ketchup?? Lime juice???

Never fear, we found a credible recipe. We used this one, and I substituted brown sugar, since Little Chef was insistent that that was what he wanted. It turned out delicious.

The finished cake, sans barbecue ingredients

Sausage Crustless Mini-quiches

Of course, when any of us hears “CSA,” the vegetables are the first thing that come to mind. I can’t speak for every CSA out there, but in the case of mine, there are also shares available in fruit, poultry, eggs, and individual orders of meats and one-off crops, like blueberries. I’m ambitious (and have ample freezer space), so I get a dozen eggs, a package of apple chicken sausage, 2 lb of ground turkey, and a whole broiler chicken on alternate weeks. Today’s breakfast (made last night) showcases this side of my share. I made muffin-tin chicken sausage crustless mini-quiches. That’s a mouthful.

First, the prep. I cut up some red onion and red potato into small pieces. What’s pictured ended up being way too much – the remainder of the onion went into last night’s salad, and the potatoes went into the freezer to be hash browns on some winter morning. I also chopped up the greens from the radishes we got this week, and a few cloves of German White garlic, still hanging around from the garlic festival.

I squeezed the sausage out of its casings into a hot pan with a turn of olive oil. As it browned, I crumbled up the pieces.

When the sausage was mostly done, but not quite, I added the onions and potatoes. I let that cook for a couple of minutes, then added the garlic. Again, a pause for a couple of minutes, and then the greens, which I allowed to wilt and then I turned off the heat. Along the way, I chose to add some smoked paprika, but you could really season it any way you prefer.

 

This mixture got equally divided among 12 muffin tins.

I scrambled some eggs with some milk and parmesan cheese. I estimated six eggs (what I usually use for a fritatta), but ended up needing to add a seventh. I poured the scrambled egg mixture into each of the cups, fillingĀ  each most of the way. Next time, I plan to scramble the eggs in my big glass measuring cup – pouring out of the bowl into the small targets was tougher than I expected.

I baked them at 375 for somewhere around half an hour. The trick is to keep an eye on them and test them when they start to brown on top. If you can stick a knife into the center of the center-most quiche and it comes out clean, then they’re done.

These were a delicious and filling breakfast this morning, along with some applesauce and toast. Even my toddler cleared his plate!