WHAT TO EAT RIGHT NOW Season’s Eatings
(Page 3 of 4)
September/October 2003
By Susan Belsinger
In a small bowl or pitcher, combine olive oil and peach vinegar; season with salt and pepper, and blend well with a fork.
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Arrange salad greens on a platter or in a shallow bowl. Gently squeeze the onions and pat them dry. Arrange the peach slices over the greens and scatter the onions over them. Garnish with the pepitas just before serving. Pass the dressing.
PEACH VINEGAR
MAKES ABOUT 11/2 CUPS
11/2 cups white wine or rice wine vinegar
3 tablespoons sugar
1/2 vanilla bean, split lengthwise
1 large ripe peach, diced
Bring vinegar to a simmer in a nonreactive pan. Stir in the sugar to dissolve. Add vanilla bean and peach. Return to a simmer, cover, and remove from heat. Let cool to room temperature.
The vinegar will keep for about a week with the peaches in it. To store it longer, strain to remove the peaches, pressing lightly to remove the essence, and transfer to a glass container with the vanilla bean. This will keep in a cool place for 6 months.
SKILLET CAKE WITH PLUMS
Although you can bake this cake in a conventional cake pan, using an iron skillet gives it a golden-brown, succulent crust. The tang of the buttermilk offers a nice counterpoint to the sweet, juicy fruit. End-of-the-season peaches, nectarines, apricots or fresh figs are delicious in this recipe.