Grilled Peach Salsa

Grilled Peach Salsa_Annas Kitchen (4)_edited.jpg
 

This taco Tuesday, we’re holding on to the last few bites of summer with a grilled peach salsa. This recipe features Anna’s Kitchen Peach Jalapeño Shrub, which doubles as a delicious margarita mix with a recipe conveniently on the bottle. Cheers!

 

Grilled Peach Salsa

 

ingredients


¼ C Anna’s Kitchen Peach Jalapeno Shrub

4 Yellow Peaches / halved / pitted

½ C Red Onion / diced

1 Yellow Bell Pepper / seeded / diced

2 Heirloom Tomatoes / diced

2 T Fresh Cilantro / minced

 

method


Preheat the grill to medium-high heat. Lightly oil the cut side of the peaches, and place them on the grill. Grill for 5-6 minutes, or until the peaches no longer stick to the grates and have deep grill marks. Remove, and set aside to cool.

Prepare the remaining ingredients, and toss them with the shrub in a mixing bowl. Once the peaches have cooled, dice them, and toss them with the remaining ingredients. Season to taste with salt and pepper, and serve.

 
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Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

We love how baked hollandaise sauce has a rich, custard-like texture. Here we've combined it with spring garlic, which is one of the first signs of warmer weather. We love its bright green stems and delicate garlic flavor. Fresh asparagus tops of this seasonal spring tart, perfect for entertaining any time of day.

 

Mushroom Tarts with Asparagus and Spring Garlic Hollandaise

 

ingredients


For the Spring Garlic Hollandaise:

3 Egg Yolks
1½ T Lemon Juice
½ C Clarified Butter
2 sprigs Sping Garlic / whole
½ t Jansal Valley® Espelette Pepper Powder
1 sprig Spring Garlic / chiffonade
Salt / to taste
 

For the Tarts:

4 C Mushrooms / Morel or Chanterelle / minced
1 C Shallot / minced
1 t Garlic / minced
Salt & Pepper / to taste
1 bunch Asparagus / 2” pieces / blanched
(8) 1¾” Domaine de Provence® Neutral Tart Shells
Spring Garlic Hollandaise / prepared according to recipe below
Grated Gruyere / optional / as garnish

 

 
 

method


For the Spring Garlic Hollandaise:

Be sure to prepare this delicate sauce as close to service as possible.
In a small pot, melt butter and whole spring garlic sprigs together over very low heat, about 5 minutes, allowing garlic to steep in butter, releasing flavor.
Meanwhile, in a blender, add egg yolks and lemon juice, combining quickly. With the blender running on med-high, slowly pour in the melted, garlic-infused butter.
The speed from the blender and heat from the melted butter will create a creamy and fluffy, yet fool-proof Hollandaise.
Finish the sauce with chiffonade spring garlic, espelette pepper, and salt to taste.
Keep the sauce warm in a small sauce pan close to the oven or warm stove-top when not in use.
 

For the Tarts:

Sweat mushrooms, shallots, and garlic over low heat until mushrooms are tender, about 20 minutes. Allow to cool completely before spooning into tart shell.
Arrange the blanched asparagus spears over the mushroom mixture. Finish the tarts Hollandaise, garnished with grated Gruyere or minced shallot & lemon juice for an elegant, simple appetizer.

 
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