Quick Recipes and Easy

Poultry & Peaches

At this time of the year, it is really hot outside and serving meals that are lighter in volume is vital. Fresh fruits such as: peaches, mangos and berries plus jars of local honey are now at their peak and the best quality is bought at roadside stands and orchards.

Peaches were originally grown in China some three thousand years ago and later appeared in Persia(Iran)and Russia by Chinese traders dropping peach pits along their trade routes. The Spanish brought peaches to the Americas.

A summer meal starts with a cool peach drink adding either a shot of rum or it can be made non-alcoholic as well.

Peach Nectar Surprise
In a tall glass filled with crushed ice

1/2-cup peach nectar
1-shot rum
Tonic water or a favorite lemon/lime soda
A slice of peach
A sprig of mint
Directions: Combine the peach nectar and the rum pouring it over the crushed ice. Add the tonic water or the lemon/lime soda to about three-quarters full to the top of the glass. Stir the ingredients and garnish with the peach slice and the sprig of mint.

Poultry in the form of game hens are basted with a mango, peach and honey sauce and the crunchiness of chopped mint then roasting them until they are done. Any leftover sauce can be spooned over the game hens just before serving. A bowl of fluffy white rice and some sliced cucumbers are all that is needed to complete the meal.

Game Hens With Peach, Honey and Mango Sauce
(Serves 2)

2-game hens, thawed and rinsed with salt water removing any giblets in the cavity.
2-peaches, rinsed, peeled and chopped
1-mango, rinsed, peeled and chopped
1/2-cup local honey
1/2-tsp. chopped fresh mint or dried
1/4-cup rose wine
Salt & pepper

Directions: In a saucepan: combine the peaches, the mango and the honey. Cook on medium-low until the peaches, mango and honey are soft. Add the wine and the mint. Cook for five minutes more stirring frequently. On two sheets of foil:Place the clean game hens and baste them with the sauce. Cover them with the foil and roast in a pre-heated 350 degree oven for about an hour and a half. Spoon on some of the left over sauce and serve.

Beating the heat is simple with a fresh peach salad that contains some finely chopped red onion, mint,toasted almonds and served over a mound of fresh garden lettuce then tossed with a light olive oil and balsamic vinaigrette dressing.

Fresh Peach Salad
(Serves 4)

3-large ripe peaches, rinsed, peeled and sliced
1/2-cup red onion, sliced thin and finely chopped
3/4-cup Almonds, thinly sliced and toasted
2-heads leafy green lettuce,torn into pieces
1/2-tsp. chopped or dried mint
1-Tlb. light olive oil
1-tsp. balsamic vinegar

Directions:In a salad bowl:Lightly toss the peaches, the red onion, the mint, the almonds and the lettuce. In a separate bowl:
Whisk the olive oil and the balsamic vinegar and combine with the salad ingredients. Serve with grilled chicken and a slice of whole grain bread.

A tasty end to a summer meal is fresh peaches, berries such as: raspberries, blueberries or blackberries, kiwi fruit and some local honey and cool mint.

Fresh Peach Dessert
(Serves 4)

4-large peaches, rinsed, peeled and sliced
1/2-cup of either blueberries, raspberries or blackberries
1/2-tsp of chopped or dried mint
1-tsp. local honey
2-kiwi fruit, rinsed, peeled and thinly sliced

Directions: Combine the ingredients and chill until ready to serve. Spoon over a slice of angel food cake or pound cake.

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