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Peach & Basil Mocktail
| Ingredients |
Method |
- 1/2 peach, muddled (skin on)
- 3 basil leaves, muddled
- 1/2 lime, juiced
- 1 can Ginger Beer
|
- Muddle peach and basil in a glass
- Add lime juice
- Fill glass with ice and top with ginger beer
- Stir gently and garnish with basil (optional)
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Peach & Prosciutto Salad
| Ingredients |
Method |
- 1 peach, pitted and sliced
- 1 cup arugula
- 1 large burrata
- 3 slices prosciutto
- Olive oil
- Balsamic reduction
- Sea salt & cracked black pepper
|
- Slice peach and arrange on plate
- Place arugula in center, top with burrata
- Lay proscitto slices around plate
- Drizzle with olive oil and balsamic reducation
- Season with sea salt and black pepper
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Pan-seared Pork Tenderloin with Fresh Corn Polenta, Sauteed Chicories & Seared Peach
| Ingredients |
Method |
- 3 cups chicken stock
- 2 cups milk
- 1 cup polenta
- 1 cup parmesan, grated
- 3 ears corn, roasted in husk & cut of cob
- 1 head chicories (curly endive, radicchio, or frisee)
- 2 peaches, halved & pitted
- 1 pork tenderloin, pre-marinated
- Olive oil, salt & pepper
|
- Polenta: Simmer stock and milk. Add polents (1:5 ratio). Cook 30-45 minutes on low until creamy. Stir in corn & parmesan.
- Pork: Cut tenderloin into 12 medallions. Sear both sides until internal temp reaches 145°F. Rest.
- Peaches: Sear peach halves in hot pan until carmelized.
- Assemble: Plate polenta, add chicories, pork medallions, and peaches. Finish with olive oil (aka California Steak Sauce).
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Vanilla Panna Cotta with Fresh Peaches & Pistachios
| Ingredients |
Method |
- 2 cups half & half
- 1 Tbsp vanilla paste
- 1 cup granulated sugar
- 1 envelope of gelatin
- 1 peach, diced
- 1/4 cup toasted pistachios
|
- Simmer half & half, vanilla, and sugar for 5 minutes
- Add gelatin to hot mixture and cook for 3 minutes
- Pour into 4oz ramekins or jars. Cover and chill until set.
- Top each with diced peach and toasted pistachios before serving
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