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It's peach season and we are eating them at every single opportunity we can.  In fact, we are stopping on the way to Florida tomorrow to grab some from a friend who runs this orchard. This photoshoot was one of the favorites I have styled.  A late afternoon picnic in the peach orchard as it was blooming ... was truly magical.  The star of the show was the peach and I tried to incorporate it as much as I could in the menu.  I mean, you must eat peaches while lunching in a peach orchard, right?

So, our menu.  For me, the stars of the show were the ham biscuits and the delicious peach crisp and I balanced it out with a truly simple salad that turned out to be perfect. Today I have recipes for you that I hope you will be able to make while the peaches are fresh and at their peak. I used peaches in every single thing I served with the exception of the cocktail nuts.  I really wanted it to carry through from the Peach Tea to the last bite of the peach crisp.  

And it worked.  It was all so very good

As I normally do I scoured my cookbooks and Pinterest looking for the best recipes.  I am not a recipe developer with anything beyond cocktails.  I do not have the knowledge that a recipe developer does with making sure the flavors are balanced so I leave that to the experts.  I find that I do really well with this plan so I do it again and again.  That being said, I have links for you to the recipes I used and then with the crisp I used three and mixed them together so that one will be found below.  It is a fabulous dessert I highly recommend you try asap. I would make extra!

Our menu:

Grilled Peach Salad - I replaced the blue cheese for feta and arugula with mixed greens for better pairing balance.  The grilled peaches were. so. good.

Ham Biscuits - I used thick ham from the market and seared it in my cast iron skillet.  I paired that with Gluten Free Callies Biscuits (any variety will do, the GF are the largest) and then used mango peach salsa (from Costco) on top.  They were so very good, I will do it again and again. I found this copycat recipe which sent me to Costco. 

Cheese Crisps + Cocktail Pecans - I ordered them from Callies.  They are truly the best and I order them time and time again. 

Peach Iced Tea - It is delicious on its own, but add some bourbon and holy heck it is divine.

Peach cookies - I order all of my cookies from a local girl who kills it every single time.  You can find her here!!

Peach Almond Crisp - Like I said I mixed a few recipes and this was my result.  I baked them in ramekins and found it the perfect serving.  Had we been home I would have warmed them and added vanilla ice cream and cinnamon sugar.  I loved this recipe. 

8 cups sliced, peeled peaches or nectarines or frozen unsweetened peach slices
⅔ cup packed brown sugar
½ cup rolled oats
½ cup sliced almonds, toasted
¾ cup all-purpose flour, divided
3 tablespoons granulated sugar, plus 1/3 cup, divided
½ cup butter
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
¼ cup peach nectar or orange juice
Vanilla ice cream (optional)

Thaw frozen peaches, if using. Do not drain. Preheat the oven to 400°F.

In a medium bowl, stir together brown sugar, oats, almonds, 1/2 cup flour, and 3 tablespoons granulated sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside.

In a large bowl, stir together the remaining 1/4 cup flour, the remaining 1/3 cup granulated sugar, cinnamon, nutmeg, and ginger. Add the peach slices with their juices and peach nectar (or orange juice). Toss gently to coat. Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle the reserved topping over the filling.

Bake for 30 to 35 minutes or until peaches are tender and the topping is golden. Serve warm or at room temperature. If desired, top servings with a scoop of ice cream.

I don't know what you are doing this weekend, but I highly suggest you try some peach recipes. It is the perfect time to enjoy them at their prime.


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