“The Perfect Peach” August is the perfect month for peaches. Watch our ABC7 Cooking Segment.
https://abc-7.com/news/entertainment/2021/08/12/cooking-with-cal-peach-caprese-salad-seared-branzino
Aperol Spritz Cocktail Ingredients: 4 Oz. Aperol 8 Oz. Chilled Prosecco 4 Slices Fresh Rip and Juicy Peaches (Peaches compliment this Italian liqueur made from infusing Orange peel and subtle blend of bitter and sweet herbs and spices) Ice Method: Fill two wine glasses with Ice Pour 2 Oz. Aperol Liqueur in each Wine glass Pour 4 Oz. Prosecco In each Wine glass Garnish with Fresh Peaches
Appetizer
Peach Caprese Serves 2
Ingredients:
4 Large Peaches Sliced
2 Fresh Mozzarella Balls Sliced
2 Oz. Large Basil Leaves Chiffonade Thinly Chopped
Himalayan Pink Salt
Ground Black Pepper
House-made Balsamic Glaze
Method:
Cut into your peaches splitting them down the middle
Separate the two halves and remove pitt
Slice peaches starting from large side in. Put ends to side for use later
Slice Mozzarella in the thickness as peaches
Chiffonade Basil
Place Peaches and Mozzarella on a serving board alternating eat other
Top arrangement with Basil
Season with Salt and Pepper
Drizzle with Balsamic Glaze
Ingredients For House-made Balsamic Glaze: House-made Balsamic Glaze 32 Fluid Oz. Balsamic Vinegar (preferably 20 yr aged from Modena Italy) 4 Oz. Dark Brown Sugar 1/2 Green Apple Method: Bring Balsamic Vinegar to a boil, cut back heat and let simmer and thicken Add Brown Sugar and Apple Let reduce until sides of sauce pan can be coated with reduction
Entree
Pan Seared Butterflied Branzino topped with fresh Peach Chutney Serves 2
Peach Chutney
Ingredients:
2 Large Peaches Peeled, Pitted and Diced
1 Oz. Brown Sugar
1 Red,1 Yellow and 1 Orange Bell Peppers Diced
1 Large Yellow Onions Diced
2 Oz. Garlic Chopped
Salt to Taste
Pepper to Taste
Pinch of Red Pepper Flakes
Champagne Vinegar (Vinegar Derived From Champagne)
2 Oz. Extra Virgin First Cold Press Olive Oil or Similar
Method:
Coat the bottom of a sauté pan with your olive oil and bring to a high heat
Add Peppers, onions, Garlic and sauté until Onions are Translucent
Add Peaches, Brown Sugar, Salt, Pepper and Red Pepper Flakes
Sauté for 3 Minutes
Add Brown Sugar and Sauté until Brown Sugar breaks down and starts to form a sauce
Set aside
Branzino
Ingredients:
8 Oz. Branzino
2 Oz. Unsalted Butter
4 Oz. Extra Virgin First Cold Press Olive Oil or Similar
Salt
Pepper
3 Springs of Fresh Thyme
2 Oz. Fresh Italian Flat Leaf Parsley Chopped
6 Oz. Fresh Arugula
Method:
Place a non stick Sauté Pan on High Heat
Coat the bottom with olive oil
Pat Dry your Bronzino with a paper towel
Place skin side UP in pan, season with salt and pepper and cook for 3 minutes
Carefully flip your fish, season again and cook for 3 minutes
Add Butter and Thyme to pan, begin spooning butter on top of fish
Place Arugula on your dish acting as a bed, place your fish atop the Arugula, spoon a generous amount of Chutney atop your fish
Garnish Plate with Chopped Parsley
