It’s August and that means peaches – fresh from the tree and dripping with sweetness. It’s hard to resist eating them raw or baking them into a cobbler or pie – that is until you read these mouthwatering recipes from the Georgia Peach Growers Council. (Psst: The recipes work just as well with locally grown fruit.)
3 pounds chicken wings
4 cloves garlic – minced
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon granulated sugar
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lemon juice
Peach Mustard Sauce
1/2 cup peach jam
1 tablespoon Dijon mustard
2 teaspoons pimiento – diced
1 Georgia peach, peeled, pitted & pureed
1 teaspoon cider vinegar
For chicken wings: In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets.
Let stand for 30 minutes at room temperature. Bake in 475º F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside.
For peach mustard sauce: In saucepan, melt jam over low heat; stir in peach puree, mustard, pimiento and vinegar. Serve separately for dipping.
1 cup butter (2 sticks), melted
2 cups self-rising flour
1 cup finely chopped pecans
1 cup heavy cream
8 ounces Neufchatel or regular cream cheese, softened
2 ½ cups powdered sugar
1 teaspoon vanilla
1 cup sugar
4 tablespoons flour
3 tablespoons peach gelatin
1 cup cold water
2-3 medium peaches, peeled and thinly sliced
Special equipment: 9-inch springform pan with removable bottom
Preheat oven to 375°F.
In a large bowl or food processor, combine butter, flour, and pecans until smooth. Pour batter into a greased springform pan and place on a baking sheet. Bake until crust begins to brown, about 15-20 minutes. Remove from oven to cool.
Beat cream on medium speed until soft peaks form; set aside.
Beat cream cheese, sugar, and vanilla until fluffy; fold in whipped cream. Spread mixture on top of crust and refrigerate while preparing topping.
In a medium saucepan set over medium-high heat, combine sugar, flour, gelatin and water. Cook, stirring constantly, until mixture is thick and clear, about 8 minutes; set aside to cool.
Arrange peach slices on top of tart and pour cooled gelatin mixture over peaches, using a rubber scrapper to spread evenly. Cover with plastic wrap and chill until set before serving, at least 4 hours.