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Tuesday
Sep272011

Peachy Treats 

Peach is a fantastic fall flavor food and a surprisingly versatile choice in wedding cuisine. Here are some ideas to add a bit of sweet peach to your wedding meal.

Appetizer : Peach Salsa by She Wears Many Hats

 

Ingredients

1 1/2 cups ripe peaches, diced (4-6 depending on size)

1 cup tomato, diced (about 2 medium)

1 tablespoon jalapeño, finely minced (about 1/2)

1/4 cup yellow pepper, small dice (substitute red or green pepper if you’d like)

1/4 cup red onion, finely diced

1 tablespoon cilantro, chopped

Juice of 1 lime

1/4 teaspoon ancho chili powder or other chili powder

1 tablespoon brown sugar, packed

salt and pepper to taste

for spicier version add more jalapeño or cayenne powder or other ground pepper to taste

Instructions

Mix all ingredients together well. Serve right away, or cover and refrigerate until ready to serve.

 

Peach Lemonade by What Megan's Making

Ingredients:

3 peaches, peeled and chopped
1 cup granulated sugar
5 cups water
3/4 - 1 cup freshly squeezed lemon juice

Directions:

Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes. Using an immersion blender (or transferring the mixture to a blender), blend until smooth. Strain through a fine mesh strainer into a large bowl or pitcher, pressing to extract as much juice as possible. Let cool completely then stir in the lemon juice. Serve over ice.

Dessert: Peach Cupcakes by Sing For Your Supper

Peach Bellini Cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla
6 egg whites
3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup champagne
1/4 cup peach schnapps
1 small peach, peeled and diced

Peachy Champagne Frosting

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 cups powdered sugar
1/4 cup champagne
1 tablespoon milk
1 teaspoon peach schnapps
1 teaspoon vanilla
2-3 drops red food coloring, if desired

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3-5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time.

Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean.

To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
Makes 2 dozen cupcakes.

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