I can’t help but think of my Uncle Phil when I think of peaches. I guess it is because he is from Georgia. A true southern gentleman through and through. So, I decided to take these fuzzy fruits and try to do something a little bit unusual. How about in a savory salad. Peaches add just enough sweet and tangy to take the sharp bite of arugula to a place of epicurian fantasia. The secret is to use ripe peaches and to make your own honey vinaigrette. This is one salad that will give your strawberry one a run for its money!
Honey Blue Peach Salad
1 package of arugula and spinach mix
2 peaches, sliced thin
2 cups cashews
3/4 cup honey, divided
1/2 teaspoon red pepper
1/4 cup olive oil
1/3 cup citrus vinegar
1/4 cup honey
1 tablespoon dijon mustard
salt and pepper
blue cheese
Preheat oven to 375 degrees. In a medium sized bowl toss together the cashews, 1/2 cup honey and red pepper. Pour the mixture onto a parchment lined cookie sheet. Bake for 15-20 minutes or until toasted. Remove from the oven to cool.
To make the vinaigrette whisk together 1/4 cup honey, olive oil, citrus vinegar, Dijon mustard, salt and pepper. Place the greens and sliced peaches in a large salad bowl. Sprinkle with blue cheese and the candied pecans. Drizzle with vinaigrette and serve.
This next recipe comes from my friend, Jennifer Baker. She was telling me all about this Dew Da thingy her sister in law made at farkle the other night. (Farkle is a silly dice game….with a chant and everything.) She tried to tell me that it was made with crescent rolls, apple slices and Mountain Dew. I told her that sounded ridiculous! So she got me the recipe and I made these little darlings. Oh sweet Jesus! They are divine! I changed it up a bit by using FIRM fresh peaches. It is a quite simply my new favorite fruity dessert! Needless to say, Jennifer you rock!
Dew Da’s
2 packages refrigerated crescent rolls
2 firm peaches, peeled and cut into 1/8
1 3/4 cup sugar
1 tablespoon pumpkin pie spice
1 stick unsalted butter, melted
1 can Mountain Dew soda
Braum’s vanilla ice cream
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place 3/4 cup sugar and pumpkin pie spice in a gallon sized Ziplock bag. Put the peaches in the bag and toss to coat. Take each crescent roll and wrap it around the sugared peach and place seam side down on the baking sheet. (4 to a row). Continue till all of the crescent rolls are done. In a small bowl add the remaining sugar mixture along with the remaining cup of sugar. Pour the melted butter over the top and stir. Add a spoon full of the butter mixture over each crescent roll and then pour a small amount of Mountain Dew over the top. Bake for 20 minutes or until the crescent rolls are golden brown. Serve with Braum’s vanilla ice cream.