Summer Peaches and Cream Supreme Recipes from a Monastery Kitchen
In a plastic or paper bag, combine 1 cup flour, paprika, salt, and pepper. Add chicken, a few pieces at a time, and shake to coat thoroughly. Place chicken skin side down in hot shortening. Bake 45 minutes, then turn. 2) Push chicken to one end of pan. At the other end, arrange uncooked biscuits in a single layer, without draining off shortening.
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Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat. Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.
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In large frying pan, pour oil to ½" deep. Begin to heat over medium heat. Process graham crackers in food processor or blender until finely ground. Pour into bowl. Add flour, cinnamon, sugar, and salt. Mix well. Separate half into another bowl. In separate bowl, whisk eggs and ¼ c milk. Separate half into another bowl.
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Keep warm in oven while preparing gravy. Add shallots to same pan with chicken juices. Cook, stirring, 2-3 min on MED-HIGH. Add peaches. Cook, stirring, 4-5 min to caramelize peaches. Add wine, stirring to loosen browned bits on bottom of pan. Cook about 10 min on MED-LOW until liquid is thickened and peaches are soft and browned. Add gravy.
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Take cornstarch to cinnamon. Mix together. Make smooth with milk. Set aside. In a large skillet put peaches and the juices. Smash them good with an old potato masher. Put on stove and bring to a good boil. (No lid). Stir often. When good and hot put in baking soda. Stirring fast and mix well. Pour in milk stirring all the time.
Peaches and Cream
Add diced peaches, water, balsamic vinegar, honey, and minced garlic. Simmer on medium-high heat, stirring occasionally, for 8 to 10 minutes or until peaches are tender. You should see quite a bit of bubbling as it cooks. Reduce heat to medium-low. Add chicken back to the skillet and stir in fresh basil.
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Prep and brown the peaches and pork chops. Cut the peaches into quarters lengthwise away from the pit. Pat the pork dry with a paper towel; season with salt and pepper. In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the peaches, cut sides down, and cook until lightly browned, 1 to 2 minutes.
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Places the peaches skin side up to start, for 4-5 minutes. Then gently turn them over using tongs or a grill spatula. Leave them to grill skin side down for 5-6 minutes. You leave them a little longer on this side because the grill might be a little cooler, and the heat needs to permeate the skin.
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Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165 degrees. Once the chicken is cooked, remove from the pan and set aside to rest. Add a bit more butter to the pan, if necessary, and cook onions until translucent.
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Preheat the oven to 425. Unroll the premade pie crust and press into a deep dish pie plate. Flute the edges. Peel and slice the peaches. In a large bowl mix together the sliced peaches, sugar, nutmeg, cinnamon, flour, sour cream, vanilla and almond. Spoon the peach filling into the pie crust.
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Add the butter-flour paste to the stock, and use a whisk to stir it in, making sure that it is well incorporated. Bring the gravy to a boil, season it with the salt and pepper, and reduce the heat to a simmer. Cook until the gravy has reduced by one quarter, about 20 minutes. Remove the pan from the heat and add the sage leaves to the gravy.
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Peaches and Gravy WanderLust
See recipe card below this post for ingredient quantities and full instructions. Season and sear the chicken and set aside. Deglaze the skillet with white wine. Add garlic and reduce by half. Melt the butter and add the sauce. Bring to a boil to thicken, then reduce to a simmer. Add the peaches and cook for 4 minutes.
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Add freshly grated ginger or garlic. Toss a sliced jalapeño into the pan with the pork chops. It will flavor both the oil for the chops and the sauce, giving the dish a kick of heat. Instead of rosemary and sage, use a combination of basil and parsley. Add 2 tablespoons of diced fresh peaches to the sauce.
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Instructions. Preheat oven to 350°F. Place peaches cut sides up in a 13×9-inch baking dish. Brush cut edges with lemon juice. In a medium bowl toss together oats, millet, cherries, and walnuts. In a small bowl stir together orange juice, maple syrup, cinnamon, and ginger. Drizzle over oat mixture and toss to coat. Sprinkle over peaches.
