Recipes
Quickies: peachy summer appetizers
Peachy summer appetizers
From hor d’oeuvres to dessert–it’s the season for cooking with sweet Canadian peaches
First published in Chatelaine’s August 2003 issue.
© Rogers publishing inc.
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On the menu:
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Pleasing peaches
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Warm feta peaches
Stir 2 tbsp (30 mL) crumbled feta with 1 tsp (5 mL) chopped chives and a generous pinch each of cayenne and pepper. Pack into 4 peach halves. Broil until hot and bubbly. |
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Summer peach salad
Stir 2 diced peaches with 4 cups (1 L) mesclun mix and 1/4 cup (50 mL) chopped walnuts. Drizzle with 1/4 cup (50 mL) mayonnaise whisked with 1/4 cup (50 mL) orange juice. |
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Peach ‘n’ chicken saute
Melt 1 tbsp (15 mL) butter in a frying pan over medium-high heat. Add 4 skinless, boneless chicken breasts. Sprinkle with dried sage leaves. Saute 5 min. per side. Add 2 chopped peaches and 2 sliced green onions. Stir often until hot. |
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Sugar-peach broil
Place peach halves on a baking sheet. Fill centres with sour cream. Sprinkle with brown sugar. Broil until golden. Garnish with mint. |
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Spicy peach saute
Saute 2 sliced peaches sprinkled with ground ginger, curry powder and sugar in 1 tbsp (15 mL) butter until soft. |
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