Garden Cocktails: Peach Bellini

It isn’t surprising news—peaches are in season until September. In the last throes of the summer, we’ll be looking back on these lush days and lush stone fruits a little wistfully. Peaches for every meal would be perfect…breakfast, lunch, dinner, snacks, and cocktails. The trees grow best in full sun in a location where cold air or frost will not settle. Sounds like they grow well in California…Get yourself a tree!  But first, have a drink.

How many Bellinis have you had? Ever make it with fresh peaches?  Invite a friend and celebrate the summer with this easy garden cocktail.

Fresh Peach Bellini (for the two of you)

2 ripe but not squishy white peaches, seed removed, diced (they smell so good)
1 T freshly squeezed lemon juice
½ t honey
1 bottle Prosecco

Put the first three ingredients in a food processor or blender and puree. Press the mixture through a sieve.  Put 2 tablespoons of the puree into each champagne coupe and fill with cold Prosecco. Drink. Repeat.

Be full of praise for peaches, Prosecco and summer.

Photo Credit:

White Peaches, Creative Commons, White Peaches by Dave Parker, is licensed under CC by 2.0

GARDEN COCKTAILS: DAISY’S TEQUILA COBBLER

2 oz Silver Tequila

.75 oz simple syrup

1 strawberry sliced

6-8 blueberries or blackberries

Club soda

Instructions:

1. Put the strawberry and simple syrup in a double old fashioned glass and muddle lightly
2. Add tequila
3. Fill glass half way with crushed ice and lightly churn
4. Add layer of blue or blackberries
5. Pack the rest of the glass of crushed ice
6. Top with Club soda
7. Garnish with a mint sprig

I’m picturing this in my hand on a lazy Sunday…or any Summer day, in fact.

Photo Credit: Daisy Ryan

Garden Recipes: Shrimp and Green Peach Salad

Stone fruits are in season! Arugula is going wild in the garden!  If you have a peach tree, it’s hard to wait for all of them to ripen. We made this for my 92-year old mom and she loved it too.

SHRIMP AND GREEN PEACH SALAD

Serves 2-4

1 pound small or medium wild-caught shrimp, cleaned
1/2 c dried chorizo , cut into 1/8″ slices
1/2 c mayonnaise
1  large clove garlic, crushed and finely chopped
1 tsp lemon juice
2 scallions, thinly sliced
2 handfuls baby arugula
2 1/2 pounds unripe peaches , sliced
2 T mint, chopped

Bring a medium saucepan filled with heavily salted water to a boil.  Add the shrimp and turn off the heat.  Let the shrimp rest in the water for 3 minutes, then drain and run under cold water for 15 seconds.  Slice into 1/4″ pieces.

Whisk together mayonnaise, garlic and lemon and add salt if you wish.

In a large mixing bowl, combine shrimp, chorizo, scallions and half the mayonnaise mixture.  Taste and adjust seasoning, add more mayonnaise mixture if necessary.

Make a bed of arugula on each plate, then a layer of unripe peach slices and mound the shrimp salad on top.   This is also great as a sandwich filling using a Ciabatta.

Photo Credit: Peach, Creative Commons, Unripe peach by Mary Madigan is licensed under CC by 2.0 

GARDEN COCKTAILS: A METHOD FOR ENJOYING MORE SUMMER

If you were smart and planted watermelon vines in your garden, your summer is about to become even more exceptional.  A farmers’ market is another way to fulfill your summer watermelon dreams, but either way this remarkable summer drink invented by our daughter, Daisy Ryan, will be a great accompaniment to evening garden-gazing.  Do not hesitate to substitute vodka or gin.

WATERMELON TOSS

1 ½ oz blanco tequila
2 oz fresh watermelon juice
1 oz fresh lime juice
½ oz simple syrup
Pinch cayenne
1 tsp pickling liquid from watermelon pickles

Garnish: watermelon pickle
Put all ingredients (except the watermelon pickle) in a cocktail shaker with crushed ice, shake, and pour over ice in a double rocks glass and garnish with the watermelon pickle on a pick.  Go outside, sit down and drink it while the sun turns the sky the same color as your drink.

Watermelon Juice

Cut rind off watermelon, including ¼” of the pink flesh, put aside.  Juice ½ of the melon at a time in a blender until it turns to juice and strain it.  Add simple syrup and salt to taste

Watermelon Pickles

Reserved watermelon rind
3 c champagne vinegar
2 c water
1 c sugar
½ c pink peppercorns
¼ t cayenne pepper

Using a sharp knife, cut the rind into lengthwise strips including ¼” of an inch of the pink flesh. Cut into ½” squares.  Heat the vinegar, water, sugar, pink peppercorns and cayenne.  When it comes to a boil,  pour over the rind, let it cool then refrigerate for 24 hours.