This pie is an end of a really long work week, so I’m going to get drunk on pie-pie. But seriously. I have had a series of really busy weeks, so when Friday came along, I decided to forgo happy hour and dinner plans to come home and dive straight into this galette.
My mom came for a visit and brought me the most wonderfully ripe peaches from a local peach festival near her town. I know, I know it’s a little cliché to say, but really, these peaches were so much sweeter and better than the ones I usually get at the store.
They were perfectly tender and juicy. Even their scent made my mouth water! So thanks, Mom, for saving a few of these peaches to bring to me! My mom used her peaches and made some pies with brown sugar crumble crust. I decided to take mine up a notch or two with a little bourbon. Perfect for a Friday evening happy hour, don’t ya think?
I am soaking up all that is left of summer produce, especially peaches. Fruit in salads has always been one of my favorites, like strawberries and watermelon. I’ve never been a huge fan of bottled salad dressings, so I am also sharing one of my super simple tips for whipping up a salad dressing with what you already have in the kitchen!
For Fresh Peach and Mozzarella Salad, you’ll need:
3 cups fresh spinach
2 Fresh peaches
8 ounces Fresh mozzarella
3 tablespoons Sweet and Hot Mustard
3 tablespoons Balsamic vinegar
1 tablespoon Olive oil
To make this easy dressing, combine the mustard, balsamic vinegar and olive oil in a bowl.
Whisk together with a fork until smooth. The sweet and hot mustard adds a little bite to the dressing, I think pairs well with the cool peaches and creamy mozzarella.
Peel the skin off of the peach and dice the mozzarella into 1/4 inch cubes.
It’s a purdy little peach! I sliced the peaches thin so that they were easier to eat but still looked pretty on the plate as opposed to being diced.
Plate the spinach first, then add the peaches and mozzarella. Drizzle with dressing and serve!
So easy and delicious! Perfect to add to a meal this holiday weekend, plus it keeps things light which is always nice as we soak up the last rays of summer… or if you’re in Texas we’ve got at least another good month of bikini season 😉
It’s hatch chile season y’all! And peach season! So many delicious fruits abound this time of year. I wanted to get creative with a hatch chile recipe this year and thought, why not jam?
I knew I didn’t want to use pectin. After researching several different types of recipes and methods, I also realized I didn’t want 10 jars of jam either. This recipe makes one 8oz jar of hatch chile and peach jam. It’s hot and sweet, and perfect for toast or sandwiches, or anything you can think of!
You’ll need: 3 large hatch chiles 3 medium peaches 1/2 cup of sugar
1 8oz glass jar and a lid.
Start by bringing a large pot of water to a boil. Then drop in your peaches and hatch chiles. Let these boil for about 90 seconds.
Once cool enough to touch, peel the skin off of the peaches. You can use a knife, but the skin should easily slide off.
Slice open the hatch chile and remove the seeds. I tried to peel off as much of the skin as I could from the chiles, but their skin was much harder to remove.
At this point you will also want to place your glass jar and lid into a pot of boiling water. Since I plan to store my jam in the fridge, this isn’t as big of deal. However, if you plan to store the jam for a long period of time at room temperature, sterilizing the jar is very important. I boiled the jar and lid for a few minutes then carefully removed them with tongs. Do not touch the lid or jar rim with your hands or anything that is not sterilized. Sorry no pictures, this task required 2 hands.
Dice the hatch chiles and peaches into small chunks.
Put the diced chiles and peaches into a pot. No water needed! Then pour in half a cup of sugar. Turn onto medium heat. Stir frequently and bring a boil. Be careful not to burn the sugar. Don’t rush the process.
As everything cooks down, I used a spatula to break up any large chunks and mush everything up a bit. Boil for about 10-12 minutes.
Now carefully spoon the jam into the jar, remember don’t use your hands! If you have a large mouth funnel, now would be the time to use it. I just used a sterilized spoon. Do not fill the jar to the top. Leave about an inch of space called head room.
Seal the lid on tight and turn the jar upside down for about 10 minutes to process.
Serve with toast or naan, or even on top of ice cream!
Simple and easy, this is definitely a Texas treat! Great as a hostess or housewarming gift. Hope y’all enjoy this hatch chile peach jam!