Shalom Life | July 01, 2014

The Nosh Pit – Kosher Recipes Starring Peaches

You don’t have to live in Georgia to enjoy fresh peach recipes.

By: Ashley Baylen

Published: August 18th, 2014 in Culture » Food » Recipes

The Nosh Pit - Kosher Recipes Starring Peaches

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes With Peaches

Peach season is finally here! If you don’t live in Georgia, peaches really are a delicious novelty that could be fully taken advantage of in the August and September months. Check out this collection of yummy recipes with peaches as the star.

Southern Peach Streusel Bars from Joy of Kosher

Love biting into a ripe, juicy peach at the height of summer? These delightfully soft cookie bars give you another way to enjoy one of this season’s favorite fruits. Toasted pecans and fresh peaches, the star of the show, lend this treat their Southern flavor. These sweet squares caramelize lightly through the baking process and end with a subtle, toffee-like flavor.

Times

  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour

Servings

24 to 30 bars

Ingredients

Peach Filling:

  • 5 ripe peaches, divided
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground ginger

Cookie Base and Streusel:

  • 1 cup dark brown sugar, firmly packed
  • ½ cup non-dairy margarine
  • 1½ cup all-purpose or white whole wheat flour
  • ½ cup finely ground pecan or almond meal
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1-2 tablespoon plain non-dairy milk
  • ¾ cup pecans, toasted and chopped

Directions

  1. First, prepare the filling so that it has time to cool. Begin by peeling and removing the pits from 4 of the peaches. Roughly chop the flesh. In the bowl of a food processor, combine the peaches, sugar, lemon juice, and cornstarch. Blend thoroughly until smooth. Transfer the puree into a medium saucepan over medium heat. Whisk the mixture occasionally until it has thickened significantly and bubbles are breaking regularly on the surface. Turn off the heat, and incorporate the vanilla and ginger. Set aside and let cool.
  2. Preheat your oven to 350˚F. Lightly grease a 9 x 13-inch baking pan.
  3. In the bowl of a stand mixer or food processor, beat the margarine briefly to soften.Add in the brown sugar and thoroughly cream together with the margarine until fluffy and homogeneous. Sift in the flour, pecan or almond meal, cornstarch, cinnamon, and salt, and mix on low speed to combine. Slowly drizzle in the non-dairy milk, a teaspoon at a time. Add just enough to bring everything together into a cohesive dough when pressed.
  4. Take 2/3 of the dough and crumble it across the bottom of the prepared pan. Use your fingers to press it into one even layer to form the base. If you do not have enough to cover the bottom, use a bit more of the dough, though the base should not be too thick. Bake for 12 – 15 minutes, until golden brown.
  5. Meanwhile, knead the chopped pecans into the remaining dough to create the streusel topping.
  6. When the base is ready, remove from the oven and evenly spread the cooled peach filling on top. Roughly chop the remaining peach, and scatter it across the peach jam filling. Sprinkle streusel over the peaches, breaking apart clumps as necessary.
  7. Bake for 20 to 25 minutes, until the streusel is golden brown and aromatic. Let cool completely before slicing.

Homemade Peach BBQ Sauce from Chabad

Prep Time: 10 minutes
Cook Time: 27 minutes
Ready Time: 37 minutes

Yields: 5 cups

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound frozen sliced peaches, defrosted
  • 1 (28-ounce) can crushed tomatoes
  • ¼ cup apple cider vinegar
  • 3 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon grainy mustard
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt

Directions

  1. Heat olive oil in a large pot over medium high heat.
  2. Add onion and sauté for 5 to 7 minutes or until beginning to soften.
  3. Add remaining ingredients, except salt, and bring to a boil.
  4. Reduce to a simmer and cook for 15 to 20 minutes or until peaches are soft.
  5. Let cool slightly. Add salt and puree in a blender or food processor until smooth. Great on chicken!

Spicy Peach and Almond Glazed Chicken from Empire Kosher

Ingredients:
1 tablespoon Empire Kosher Rendered Chicken Fat
2 Empire Kosher Chicken Split Breasts, skin removed if desired
Kosher salt and pepper to taste
½ cup chicken broth
½ cup peach cider
1 tablespoon hot sauce
2 tablespoons rice vinegar (apple cider vinegar may be used)
¼ cup chopped almonds or toasted almonds (optional)

Directions:
1. In a large skillet, heat rendered chicken fat on medium-high heat about 3 minutes.
2. Meanwhile, sprinkle chicken breasts with salt and pepper.
3. When skillet is hot, add the chicken breasts and brown about 2 minutes on each side to get a golden brown color.
4. Transfer chicken breasts to a plate.
5. Add chicken broth and cider to the skillet and bring liquids to a boil.
6. Scrape the bottom of the pan to get all of the flavorful brown bits removed and swirl into the liquid.
7. Cook the sauce on HIGH heat until the liquid is reduced by half, about 5 minutes.
8. Add hot sauce and vinegar to the skillet and stir. Reduce heat to a LOW simmer.
9. Put the chicken breasts back into the skillet.
10. Spoon the sauce over the chicken in the skillet.
11. Cover skillet and continue to simmer on low heat for 15 minutes, occasionally baste the chicken with the sauce.
12. Check internal temperature of the chicken. It should be at least 170 degrees.
13. Sprinkle almonds over the top of the chicken before serving.

Find more fresh and delicious kosher peach recipes on the next page!

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