This is mostly for archival reasons, but we found a great cocktail recipe last night and wanted to remember it. We bought peaches from the farmer’s market yesterday and were looking for something with which to match them and St. Germain (a delicious elderberry liquor). Susanna’s favorite drink of the summer has gin in it, so this recipe tied everything together nicely. The recipe is basically the same as this one, but I made a couple of changes that I thought were major.
Peach-Gin Cocktail with Thyme & St. Germain
Ingredients (makes 2 cocktails)
- 1 peach, puréed in food processor
- 1 ounce St. Germain
- 1 ounce thyme syrup (recipe below)
- 1 ounce peach schnapps
- 1 ounce fresh lime juice (juice from half a lime)
- 2 ounces gin
- Put all ingredients in a shaker and shake!
- Strain through a fine mesh strainer, lightly pressing the extra juice from the peaches.
- Wash out the shaker, put the mixture back in, add 1/2 cup ice and shake vigorously until cold.
- Pour into two wine glasses, garnish with a peach slice and a thyme sprig.
- 1/4 cup sugar
- 1/4 cup water
- 4-5 springs fresh thyme
Bring the water and sugar to a boil in a small saucepan. Once boiling remove from heat, pour on top of the thyme sprigs into a glass jar. Let sit for 10 minutes, refrigerate until cool. Makes enough for 8 cocktails.Posted on September 15th, 2011 by Dan
It’s not often I go for a recipe when making smoothies. The best part about them is that you can practically throw anything into a blender and you get something cool, fruity and tasty. However, when I was trying to figure out how to use the couple of figs from my grandparent’s tree, I fell in love with this concoction. The main players are figs, blueberries and peach. When blended together with some rice milk and soy yogurt, it produces a brightly colored, creamy, sweet smoothie with just a bit of tartness.
- 3 black mission figs
- 1/2 cup frozen blueberries
- 1 peach, halved
- 1/4 cup soy yogurt
- splash of rice milk (just to get it going)
I love peaches. They are beautiful, juicy, flavorful, sweet and delicious in so many ways. And in the summer, we go overboard with them.
I remembered, once upon a time, of a yeast bread topped with peaches. It was thick, doughy, soft and juicy- what more could you ask for? So when I was looking for a recipe for my weekly peaches from the farmers’ market, I couldn’t find anything like what I remembered online. I tried every combination of peach, cake, yeast, and bread that I could think of, but nothing.
When I was telling my problem to my family the next day, they told me that I couldn’t find anything like it because it’s a recipe from my great grandmom. She grew up and raised kids on a farm her whole life and, from what I can tell, was the quintessential homemaker. She taught my dad’s mom how to cook, jar foods, garden, etc. I still have a pair of little booty slippers she crocheted me when I was a little boy.
My yeast bread was a slight variation of my great grandmother’s original, substituting for eggs, milk and butter. She says to top with any kind of fruit, apples, plums, blueberries, but I think peaches work best, especially during a Maryland summer when they’re fresh and available.
I peeled my peaches by making an X on the blossom side, dropping them in a pot of water and bring to a slight boil. This gets the skin to peel right off.
I was warned not to divulge the ‘secret family recipe’, but It’s a fairly simple sweet yeast dough. Mix the wet margarine, sugar and rice milk into the flour. Knead and let rest in a bowl to rise. Then you punch it down and lay it out on a sheet pan, top with peaches and let rise again. Sprinkle on some cinnamon sugar and then throw in the 350° oven for 25-30minutes.
Mine turned out perfectly. It was flaky and the juices from the peaches made the dough on the top chewy and gooey.
Topped with Trader Joe’s vanilla soy ice cream, this made the perfect treat. And apparently, this is a Baltimore thing. When I added ‘Baltimore’ to my google search, I found a few similar recipes. So I hope you give it a try and get a taste of a Baltimore summer.
Her’e a nice picture to go out on. Remember those 2 ft cucumbers from the Vegetable Garden Update?