ROASTED PEACHES
A low oven temperature and a touch of fresh lime juice take ripe summer peaches to the next level. Serve alongside Rose-Geranium-and-Cardamom Ice Cream and Almond Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment. Place confectioners' sugar in a fine-mesh sieve and dust peaches evenly.
- Bake until peaches darken and begin to curl, about 1 hour. Let cool completely; serve.
CITY HAM
Provided by Alton Brown
Categories main-dish
Time 6h15m
Yield 10 to 15 portions, depending o
Number Of Ingredients 5
Steps:
- Heat oven to 250 degrees F.
- Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.)
- Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
- Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
- Heat oven to 350 degrees F.
- Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can.
- Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
- Let the roast rest for 1/2 hour before carving.
- *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked "ready to cook", "partially cooked" or "ready to serve". Better city hams are also labeled "ham in natural juices".
ROASTED PEACHES WITH CITY HAM, WILD ARUGULA, BURRATA AND SORGHUM VINAIGRETTE
Steps:
- Whisk together the balsamic vinegar, sorghum syrup, apple cider vinegar, smoked paprika and some salt and pepper in a medium bowl until smooth. Slowly whisk in the oil until emulsified. Set aside.
- Heat a medium nonstick skillet over medium heat. Brush some of the sorghum vinaigrette on the cut sides of the peaches and put them, cut-side down, in the hot skillet. Cook just until the vinaigrette caramelizes, about 2 minutes.
- Transfer the peaches, cut-side up, to a serving platter and arrange slices of burrata around them. Scatter the ham over and around the peaches and burrata, then scatter the arugula on top. Drizzle with a bit more sorghum vinaigrette and grind some black pepper over the top. Serve immediately.
STREUSEL TOPPED BAKED PEACHES WITH SORGHUM GLAZE
Provided by Bobby Flay
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, sugar, cinnamon and nutmeg in a small bowl. Add 8 tablespoons of the melted butter and combine until crumbly. Refrigerate for 15 minutes.
- Slice a very thin piece off the bottom of each peach half so they have flat bottoms. Brush the bottom and sides of a 9- by 11-inch baking dish with some of the remaining 3 tablespoons of melted butter, and then brush the rest of the butter on the peaches. Place the peaches in the pan cut-side up and about an inch or so apart. Sprinkle a little bit of salt on the peaches. Top each peach with some of the streusel. Bake in the oven until the peaches are soft and the streusel is lightly golden brown, 45 to 55 minutes, depending on how ripe the peaches are.
- When the peaches are almost done, put the syrup in a small saucepan and bring to a simmer on low heat, Keep warm. Serve the peaches drizzled with some of the syrup and topped with whipped cream, if using.
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