As August winds to a close, and the ever so slight chill of autumn can be felt in the air, now is the time to take advantage of delicious late summer produce. August is, after all, prime time for plump peaches, ripe summer squash, juicy tomatoes, eggplants, sweet corn, and so much more. Here's just a taste of how these late summer favorites can find a home on your menus.
Corn & Leek Bisque
Yield: 6
Ingredients
4 T butter
2 cups leeks, thinly sliced, white and light green parts only
6 ea. ears of corn, kernels removed
1 bay leaf
2 garlic cloves, minced
1 tsp salt
1 tsp freshly ground pepper
¼ tsp cayenne pepper (optional)
3 cups chicken stock
2 cups heavy cream
Micro-greens, optional for garnish
Avocado, optional for garnish
Cilantro, optional for garnish
Jalapeños, optional for garnish
Tomatoes optional for garnish
Method
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In a dutch oven melt butter over medium heat. Add leeks and saute until tender.
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Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.
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Pour chicken stock over the corn and season with salt, pepper and cayenne. Allow to simmer for 20 minutes.
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Pour the soup into a blender or food processor and blend until completely smooth.
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Return the soup to the pot and add the heavy cream. Continually stir over low heat until cream is fully incorporated.
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Adjust seasoning as needed, garnish with micro-greens, avocado, cilantro, jalapeño or tomatoes and serve.
Stuffed Peppers
Recipe courtesy Elegant Affairs Catering
Yield: 4
Ingredients
4 ea. Holland peppers, hollowed out
1 cup uncooked long-grain rice
2 cups chicken broth
1 lb boneless and skinless chicken thighs
1 ½ tsp creole seasoning
2 T vegetable oil
½ lb Andouille sausage
½ small onion, chopped
½ small red bell pepper, chopped
2 garlic cloves, chopped
3 ea. plum tomatoes, chopped
2 ea. green onions, sliced (green part only)
Method
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Cook the rice, but substitute the water for chicken broth. Let the rice cool completely.
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Cut chicken thighs into 1-inch pieces and sprinkle with Creole seasoning.
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Heat oil in a large skillet, and cook chicken until lightly browned.
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Add the onion, bell pepper and garlic and cook until the onion is translucent.
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Increase the heat to high and add the rice. Stir constantly until thoroughly heated.
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Add in the tomatoes and green onions.
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Stuff into the hollowed-out peppers and serve.
Peach Ice Cream with Amaretto Crunch
Recipe courtesy Georgia Peach Council
Yield: 6-8
Ingredients
2 cups fresh chopped peaches, unpeeled
1 tablespoon lemon juice
1 ¼ cups sugar, divided
1 ½ cups whole milk
2 eggs
2 egg yolks
1 ¼ cups heavy cream
⅔ cup crushed, amaretto cookies or graham crackers
Method
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Combine peaches, lemon juice, and ½ cup sugar in a medium bowl and refrigerate for 1 hour. Meanwhile, whisk eggs, yolks, and remaining ¾ cup sugar in a medium bowl and set aside.
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eat milk in the top of a double broiler set over gently boiling water until it comes to a light simmer. Whisk in ½ cup hot milk into egg mixture and then slowly add egg mixture into double broiler with remaining milk. Stir with a wooden spoon until think and mixture coats back of spoon, about 15 minutes.
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Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into cream base and return peaches to refrigerator. Pour cream mixture into ice cream maker and process according to manufacturer’s directions. Just before ice cream is set, stir in peaches and cookies.
