Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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2017
 
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CHEF'S CORNER

 
Peaches
By: Deirdre Cooper

 

 
 

So many good things are associated with the glorious peach. Peach of a guy. You're a peach. Peachy keen. Just peachy. Georgia peach. Skin like peaches and cream. Soft as the fuzz on a peach. Along with all kinds of berries, peaches signal pure, unadulterated summer.
 
They originated in Ancient China and made their way along the Silk Road to the Middle East, Europe and finally to America. China is still the largest grower of peaches which, believe it or not, are a member of the rose family. In America they are grown up and down the Eastern Seaboard and California, with the largest crop coming from Georgia, The Peach State. Their season is roughly June to October in the east and there are so many wonderful ways to enjoy them.
 
A ripe peach has a little "give" to it and can be eaten out of hand. To encourage ripening, they can be stored in a brown bag for a day or two, to slow ripening, they can be refrigerated. The two main varieties available are freestone (the pit comes out easily) and clingstone (the pit clings to the fruit), both are equally sweet and delicious. Nectarines are also peaches, but without the fuzzy skin. Below are some tried and true, as well as some new ways to enjoy this summer's peach crop.
 
 
For a nice start to a summer barbecue, try a Peach Mojito.
 


 
2 large peaches (about 1 lb) unpeeled and chopped
1/4 cup superfine sugar
1/4 cup lime juice (preferably fresh)
1/2 cup firmly packed fresh mint leaves
2 cups white rum
Chilled club soda

Blend peaches, sugar and lime juice in a blender until smooth. Muddle mint leaves at the bottom of pitcher to release flavors, leaves will be smashed and torn. Add rum and peach mixture and stir to combine. Pour over ice and top off with club soda. Serve at once.
 
 
For a lovely start to a summer morning how about Peach Pancakes.
 


 

Slice ripe, unpeeled peaches into thin wedges. After spooning your batter into hot pan, arrange peach slices on top. Flip as usual and serve with favorite syrup and scads of butter.
 
 
For a sweet kick to an old favorite try Ham and Peach Panini
 
Spread your ciabatta or favorite bread slices with Dijon mustard. Layer your favorite melting cheese (Fontina, American, Provolone, Swiss), thinly sliced country ham, prosciutto or Serrano ham, and thinly sliced peaches. Brush outside of bread with olive oil or melted butter and grill until browned on both sides.
 
 
For a different start to dinner there is Peach Caprese Salad
 


 

By substituting Peaches for Tomatoes, you create a refreshing start to dinner. Layer sliced peach wedges with fresh mozzarella cheese and fresh basil leaves. Drizzle with balsamic vinegar. Mint leaves in place of basil is another interesting take on an old favorite.
 

And for a lovely main course, Basil Peach Chicken Breasts
 
4 skinless boneless chicken breasts or chicken thighs with bone
4 large peaches, peeled and cut into ¼ inch slices (approx 2 cups)
1 1/4 tsp kosher salt and freshly ground pepper to taste
3 TBSP Olive oil
1 thinly sliced shallot
1 tsp freshly grated ginger
2 garlic cloves minced
12 fresh basil leaves, rough chop
1 cup chicken broth

Preheat oven to 350. Season chicken on both sides with salt and pepper. Brown chicken in hot oil on stove top in large ovenproof skillet, quickly until browned on both sides. Remove chicken from skillet and reserve drippings.

Reduce heat to medium and add shallot to hot drippings in skillet, sauté until tender, about 3 minutes. Add ginger and garlic, sauté one more minute. Add basil, chicken broth and peaches. Return chicken to skillet and turn to coat. Put whole skillet in oven for 20 minutes or until chicken is done.
 


 
 
 
Deirdre is a culinary enthusiast who enjoys traveling, gardening, and needless to say works wonders in the kitchen. Deirdre, a native New Yorker, now resides in Ambler with her husband John, and can often be found entertaining family and friends. Enjoy!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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