FAREWELL SWEET AUGUST ~ ROASTED PEACHES with HONEY, LEMON & THYME

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.” 
― Vera Nazarian, The Perpetual Calendar of Inspiration

     

(AUGUST SUNSET - HUBBARD LAKE, MI) 

ROASTED PEACHES with HONEY, LEMON & THYME

4  large ripe peaches, halved and pitted

2  Tbsp. melted unsalted butter

finely grates zest of l lemon

2  Tbsp. honey

2 Tbsp. fresh thyme leaves

Kosher salt & freshly ground pepper

rich vanilla ice cream

Thyme flowers for garnish

• Preheat oven to 400º.
• Melt butter in small pan. Add honey, lemon zest and thyme leaves. 
• Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.)
• Remove from oven and cool. Serve warm or room temperature with rich vanilla ice cream. Drizzle with pan juices.  

"HOW DO YOU GET FROM HERE TO THERE, WHAT DO YOU DO?" (JUNE ~ MID-JULY RECAP) ~ SALMON with BLUEBERRY SAUCE/SALMON with GRILLED PEACH SALSA

"Life is short, God's way of encouraging a bit of focus."

~ Robert Brault

Two different worlds ... and I love both

SALMON with BLUEBERRY SAUCE

2  lb. Salmon Filet

2  Tbsp. butter

2  cloves minced garlic

1  Tbsp. fresh thyme (or one tsp. dried)

pinch of sea salt and freshly ground pepper to taste

Sauce:

1  cup blueberries

juice from lemon

1  Tbsp. Arrowroot powder or cornstarch

2  Tbsp. balsamic vinegar

1  tsp. Herbes de Provence

1/4  cup white wine

1  Tbsp. butter

• Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper. 
• Grill to desired taste. 

Sauce:  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.  

SALMON with GRILLED PEACH SALSA

For Salsa:

2  Peaches, cut in half and pit removed

1  Tbsp olive oil

2  Tbsp. finely chopped red onion

Small seeded and chopped jalapeno pepper

1  Tbsp. balsamic vinegar

2  heaping Tbsp. chopped cilantro

1  tsp. honey

juice of fresh small lime

For Salmon:

1 large or 2  7-8 oz. salmon filets

extra-virgin olive oil

fresh (or dried) thyme to taste

freshly ground pepper and sea salt to taste

• Heat grill. Brush cute side of peaches with olive oil. Place cut side down on grill and grill peaches until caramelized but still hold their shape (about 3-4 minutes).
• Remove peaches, slip off skin, and cut into 1/2 inch cubes. Toss in bowl with olive oil, onion, jalapeno, balsamic vinegar, cilantro, honey, and lime juice. Let sit at room temperature for 30 minutes.
• While salsa rests, season salmon with olive oil, thyme, salt & pepper.
• Grill until desired taste or fish flakes easily. 
• Remove from grill and top with Peach Salsa. 

AUGUST ABSTRACT (ZINNIA/VERBENA) ~ GRILLED POUND CAKE with BALSAMIC PEACHES

"I perhaps owe having become a painter to flowers."

~ Claude Monet

August Abstract

(Zinnia & Verbena)

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GRILLED POUND CAKE with BALSAMIC PEACHES

~ uniquely different and summer delightful!

(Bon Appetit - July 2005)

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4 1/2 Tbsp. (packed) golden brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. chopped fresh mint

6 ripe large peaches, peeled, cut into 1/2-inch thick slices

1 cup chilled whipping cream

6 slices good pound cake

3-4 Tbsp. room temperature unsalted butter

• Prepare grill (medium-high heat).
• Whisk 3 Tbsp. sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes.
• Beat whipping cream and remaining 1 1/2 Tbsp. sugar in another bowl until peaks form; refrigerate.
• Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream.

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"People discuss my art and pretend to understand as if it were necessary to understand, when it's simply necessary to love."

~ Claude Monet