Atlantic Ave Magazine August 2018

dining | recipe
Peachy
Keen!!!
August is National Peach Month! So to honor
our favorite fuzzy fruit, this month we are
featuring recipes with - you guessed it - PEACHES!!!
Peach, Mozzarella
and Basil Salad
Photo by Emily Adamson
INGREDIENTS
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
DIRECTIONS
Cut each peach into 6 to 8 wedges, then cut each
wedge in half crosswise.
In a large bowl, combine the peaches, basil, and
mozzarella. Drizzle with the oil, sprinkle with the
salt and pepper, and toss. (You can cover and refrigerate
the salad for up to several hours.) Serve
cold or at room temperature. Serves 4.
Roasted Peach and
Shrimp Salad
Photo by Mikkel Vang
INGREDIENTS
5 tablespoons olive oil
1 tablespoon plus 1 teaspoon honey
1/2 teaspoon red pepper flakes
kosher salt and black pepper
4 firm but ripe yellow peaches, cut into eighths
2 large sprigs fresh rosemary, broken into pieces
20 large shrimp, peeled and deveined, tails on
4 medium Belgian endives (preferably 2 red and
2 green)
3 tablespoons crème fraîche or equal parts sour
cream and heavy cream
1 teaspoon coarse-grain mustard
1 tablespoon white wine vinegar
2 tablespoons milk
1 tablespoon corn oil
DIRECTIONS
Heat oven to 500° F. Line a baking sheet with 2
layers of foil. In a small bowl, combine the olive
oil, 1 tablespoon of the honey, red pepper flakes,
and salt and pepper to taste.
Brush the peaches with the honey mixture and
place them on the foil, cut-side down. Scatter the
rosemary over them. Roast for 15 minutes, turning
once. Transfer the peaches and top layer of
foil to a counter to cool. Slip off the peach skins,
if desired.
Brush the shrimp with the remaining honey mixture,
place on the bottom layer of foil, and roast
for 8 minutes.
Meanwhile, slice each endive crosswise into
¾-inch-thick strips. Place the peaches and endives
in a large bowl.
In a medium bowl, combine the crème fraîche,
mustard, vinegar, milk, the remaining 1 teaspoon
of honey, and salt and pepper to taste. Whisk in
the corn oil. Drizzle ¾ of the dressing over the
peaches and endives; toss.
Divide the salad among 4 plates, top with the
shrimp, and drizzle with the remaining dressing.
Fresh Peach Bellinis
Ingredients
2 ripe peaches, seeded and diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 bottle chilled prosecco sparkling wine
Directions
Place the peaches, lemon juice, and sugar in the
bowl of a food processor fitted with a steel blade
and process until smooth. Press the mixture
through a sieve and discard the peach solids in
the sieve. Place 2 tablespoons of the peach puree
into each Champagne glass and fill with cold
prosecco. Serve immediately.
84 | august 2018 | www.AtlanticAveMagazine.com