Now, the first recipe is a twist on something traditional. That's how we roll at Paynter's, keepin' you on your toes!
sriracha peach crisp
- 3 lbs. (4-6) fresh peaches $4.47
- 2 Tbsp honey $0.24
- 1 Tbsp sriracha hot sauce $0.12
- ½ tsp cinnamon $0.03
- 1 tsp corn starch $0.04
- 1 cup rolled oats $0.17
- 1 cup all-purpose flour $0.14
- ½ cup brown sugar $0.24
- ½ tsp salt $0.03
- ½ cup (1 stick) butter $0.40
- Wash the peaches and cut them into small pieces. In a small bowl combine the honey, sriracha, and cinnamon. Pour over the peaches and toss to coat. Sprinkle the cornstarch over the peaches and toss to coat again.
- In a separate bowl, combine the oats, flour, salt, and brown sugar. Stir until evenly mixed. Add the butter and mix it in until it forms a crumbly, sand-like mixture. I find it best to just get my hands in there and “squish” it all together.
- Preheat the oven to 375 degrees. Place the seasoned peaches in the bottom of an 8×8 (or round) baking dish. Cover the peaches completely with the oat mixture. Bake in the preheated oven for about 30 minutes or until golden brown on top and the fruit is bubbling up. Serve hot or cold!
Like how we did that? Added something a little different? Well here's a few more to make you think...
- 1 (16-ounce) package organic pork breakfast sausage or soy chorizo
- 4 cups whole wheat white flour
- 1/4 cup raw sugar
- 4 teaspoons baking powder
- 1 teaspoon dried thyme
- ¼ teaspoon sea salt
- 4 organic eggs
- 2 1/2 cups organic whole milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 medium peaches, peeled (if not organic), pitted, chopped
- Preheat oven to 375°F. Lightly coat a baking dish with olive oil. Preheat the baking dish in the oven.
- Brown the sausage or chorizo in a large skillet over medium heat; drain and set aside.
- Combine flour, sugar, baking powder, thyme and salt in a large bowl. Stir in the eggs, milk, oil and vanilla to form a batter. Add sausage and peaches; stir until mixed. Pour into the preheated baking dish.
- Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. Allow to cool 10 minutes before cutting to serve.
Grilled Blue Cheese and Peach Sandwiches
- 2 tablespoons softened butter
- 4 thick slices bread of choice
- 2 firm-ripe, peaches, pitted, thinly sliced
- 1 tablespoon runny honey
- 2 slices fresh mozzarella
- ¼ cup crumbled blue cheese
- Butter one side of each bread slice. Flip 2 slices over and top with peaches. Drizzle with honey. Top with cheeses and remaining bread slices, buttered sides up.
- Cook sandwiches in a large frying pan over medium heat, turning once, until golden and crisp on both sides, about 8 minutes total.
Vegan, Gelatin-Free Fluffy Peach Mousse
- 1 tablespoon agar-agar powder, or 2 tablespoons agar-agar flakes, dissolved in 1 cup apple juice
- 1/2 tablespoon kuzu, dissolved in 1/2 cup cold water
- 2 cups peeled, chopped fresh peaches
- 1 cup apple juice
- 1/2 cup rice syrup
- 2 tablespoons maple syrup
- 4 teaspoons tahini
- In a large saucepan, bring the dissolved agar-agar mixture to a boil; cook 5 minutes. Reduce heat to a simmer; stir in the dissolved kuzu mixture. Remove from heat as soon as the kuzu turns from milky white to clear, stirring all the while.
- Combine peaches and apple juice in a blender; blend until smooth. Add both syrups; blend thoroughly. Add mixture to the agar/kuzu mixture; bring to a boil over high heat, stirring, then reduce heat.
- Pour mousse into four parfait glasses, filling halfway. Chill all of the dishes and reserved mousse for at least 1 hour, until slightly firm and thick. Serve.