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.
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 for make-ahead Slow Cooker Asian Peach Chicken Thighs, and I set up a couple of future dinners.
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.
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.