Summer vacation. The relaxation and relief from months of cold weather, busy school schedules and work deadlines can’t come fast enough.
An escape to the coast is a popular choice for many in our area, where lazy days are spent soaking up the sun and finally getting toes in the sand. The price tag for the long-awaited pleasure often creeps higher than planned. The convenience of pool side
concessions and expensive seafood restaurants can be a tempting alternative to cooking all week in the beach house. Taking just a little time upon arrival to prep, these easy-to-make recipes combine with a few purchased items to create multiple meals. They pack easily into your tote bag or cooler for tasty take-along lunches and afternoon snacks.
The beach destination of choice for much of Williamson County is the beaches of Florida’s 30A, or “The Emerald Coast.” Along the drive, a stop at Peach Park in Clanton, Alabama is as much a tradition for many as the vacation itself. After enjoying the cool
refreshment of a peach ice cream cone, grab a bushel of fresh juicy peaches and hit the road for the final stretch of the journey. If another destination is in your plans, pick up a few bags of local farm-to-stand peaches right here at home before heading on your
way. These make ahead peachy cooler-ready eats will save money and time all week long. Even the kids will love these alternatives to typical beach fare and hardly miss those burgers and fries.
Easy Spiced Peach Jam
Use jam for a glaze, condiment, or atop warm Brie or cream cheese as an appetizer
Yield: 1 ½ quarts
2 ½ pounds fresh peeled peaches, pureed until chunky
¾ cup peach nectar (in juice aisle)
1 cup white vinegar
2 tablespoons lemon juice (about 2 lemons)
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon cayenne pepper
¾ teaspoons salt
2 tablespoons butter
3 cups sugar
3 tablespoons Sure-Jel pectin for less or no-sugar needed recipes
In a small bowl, whisk together ¼ cup of the sugar and pectin. Set aside.
In a large pot, stir together first nine ingredients and remaining sugar. Bring to a boil over high heat and boil 6-7 minutes,
stirring frequently.
Slowly add pectin mixture and return to a boil for an additional 2-3 minutes or until slightly thickened, stirring constantly.
Fill pint jars with jam and allow to cool. Store in refrigerator up to 4 weeks.
Peach Glazed Chicken Thighs
Yield: 12 chicken thighs
12 boneless, skinless chicken thighs (or breasts)
Kosher salt & ground black pepper
¾ cup Spiced Peach Jam
3 tablespoons Dijon mustard
3 tablespoons olive oil, divided
2 tablespoons butter
1½ cups finely chopped peaches
Preheat oven to 375º. Coat a 9” x 13” dish with cooking spray.
In a small bowl, combine jam, Dijon mustard and 1 tablespoon olive oil.
Bring chicken to room temperature, pat dry, and sprinkle with Kosher salt and pepper.
Over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet.
Increase to medium high and brown chicken thighs in two batches, about 3 minutes per side.
Transfer to baking dish. Top each thigh with 2 tablespoons of jam mixture. Bake at 375º for 20-25 minutes or until cooked
through. During last 8 minutes add peaches, carefully blending with some of the jam.
Serve warm or shred for sandwiches and salads. Store in refrigerator up to 4 days.
Peach and Thyme Focaccia
If you won’t have access to a stand mixer, make before leaving home using fresh local peaches.
Yield: 24 servings
½ cup whole milk
½ cup water
¼ cup brown sugar
¼ cup olive oil
2 tablespoons chopped thyme
2 teaspoons salt
6 cups all-purpose flour
1 cup chopped peeled peaches
1 tablespoon sugar
½ peeled peach, sliced into ¼” slices
Olive oil for pan
Lightly oil a rimmed sheet pan.
Combine milk and water. Heat to 120º. Pour into bowl of a stand mixer. Stir in yeast and brown sugar. Let sit for 5
minutes.
With mixer on low speed, add ¼ cup olive oil and salt. Slowly add flour. Increase speed to medium for 8-10 minutes until
dough begins forming a ball.
With floured hands, knead chopped peaches into dough.
Oil sides of bowl by tossing dough. Cover with a dish towel and rise in a warm place for 45 minutes.
Punch dough down and transfer to sheet pan. Press to the edges. Cover bowl with plastic wrap to rise for 1 hour, then
lightly press sliced peaches across the surface of dough. Preheat oven to 400º.
Bake 20-25 minutes until baked through and golden brown. Cut into 24 squares, halve each horizontally, and use for
sandwiches.
Suggestions for sandwich fillings:
•Peach Glazed Chicken Thighs, Easy Spiced Peach Jam, sliced Brie cheese, Dijon mustard
•Prosciutto, feta cheese, fresh sliced peaches, basil
•Ham, mayonnaise, sliced Brie cheese, hot honey, tomato, lettuce
•Turkey, bacon, Dijon mustard, sharp cheddar cheese, honey drizzle, lettuce