Kid's Monthly Cooking Class Recipes ~ Peaches

Menu:

  • Peach Iced Tea

  • Peach Bruschetta with Goats Cheese 

  • Ham and Cheese Panini with Peach Relish

  • Peach and Rhubarb Cobbler

  • Baked Cinnamon Peaches


Peach Iced Tea

Ingredients:

  • 3 peaches, diced
  • 5 cups water
  • ½ cup sugar
  • 1 lemon, juiced
  • 2 tea bags
  • Ice

Directions:

Boil the peaches with the sugar, lemon juice and 5 cups of water until the peaches are soft. Mash with a potato masher and strain. Add the tea bags and allow to steep. Once tea has has been made discard tea bags and add ice and mix to cool it down quickly. Serve on ice

 

Peach Bruschetta 

Ingredients:

  • 5 peaches, diced
  • 1 teaspoon sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of salt and pepper
  • Goats cheese to taste

Directions:

Mix first 4 ingredients together and put onto toasted baguette. Top with spots of goats cheese.

 

Ham and Peach Panini

Ingredients:

  • 1 garlic clove, minced
  • 1 serrano chile or jalapeño, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons fresh lime juice
  • 3 firm, ripe medium peaches, peeled and finely diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped mint
  • 1 loaf of bread
  • Aged white cheddar cheese to taste
  • Ham
  • Butter for grilling

Directions:

In a mortar (or using a mini food processor), pound the garlic and chile with the brown sugar until a paste forms. Stir in the  lime juice. Transfer the mixture to a medium bowl and stir in the peaches, cilantro and mint. Layer bread with cheese ham and relish, brush with butter and grill in pan until golden brown and cheese has melted. Press sandwich while grilled to flatten it a bit.

 

Peach Cobbler

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • Pinch salt
  • 1 cup milk
  • 2 cups peeled, pitted and thinly sliced fresh peaches
  • 2 cups thinly sliced rhubarb
  • 1 tablespoon fresh lemon juice
  • Several dashes ground cinnamon

Directions:

Preheat oven to 375 degrees. Pour the melted butter into a 13 by 9 by 2-inch baking dish. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together. In a small saucepan, combine the peaches, rhubarb, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

 

Cinnamon Baked Peaches 

Ingredients:

  • 5 Peaches
  • 10 tsp Brown Sugar
  • 5 tbsp Butter
  • 1 tsp Cinnamon
  • 2 tbsp Sugar

Directions:

Preheat oven to 375. Split peaches in half and remove stones. Place peach halves in 9x13" dish. Fill each with 1 teaspoon of brown sugar. Cut butter into ½ tablespoon pats and place on top of each peach half. In a small dish combine cinnamon and sugar and mix well. Sprinkle each with cinnamon sugar mixture. Bake for 30 minutes.

 

 

 

 
 
    
     
      
   
  
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