Click Here To Register To Win
Food For Thought 8/11/2018
Food For Thought 8/4/2018
Food For Thought 7/28/2018
Food For Thought 7/14/2018
Food For Thought 7/7/2018
(2011 Peach Festival Contest Winners)
FROM THE KITCHEN OF: Beverly Hayes, Grand Junction, CO
RECIPE: Palisade Peach Smoothie
First Place-Misc. Refrigerated Category 2011
- 2 Palisade Peaches, peeled and pitted
- 1 1/2 cups Dannon Light and Fit vanilla yogurt
- 2 cups ice cubes
- 2 packets Sweet and Low
- 1/2 + cup water (for easier blending)
Combine in blender and blend on smoothie setting until smooth.
Makes 3-4 12 oz serving.
Variation: 1 Peach and 1 Banana
FROM THE KITCHEN OF: Liz Wilhelm, Grand Junction, CO
RECIPE: Palisade Peach Sliders
Second Place-Misc Refrigerated Category 2011
- 1 pkg. puff pastry dough, frozen (ie. Pepperidge Farms)
- 5-6 peaches
- 1 cup sugar
- 1 T. butter
- 3 T. cornstarch
- 8 oz package cream cheese
- 1/2 cup sugar
- 1/4 tsp. almond extract
- 1/2 cup almonds, chopped
- 1/2 cube butter (1/4 cup) melted
- 2 T. sugar and 1/4 tsp cinnamon, mixed together
Peel and chop peaches into small pieces. Combine with 1 cup sugar,
1 T. butter and cornstarch in saucepan. Bring to a boil and cook, stirring constantly, approximately 5-7 minutes (until thickened). Set aside to cool.
Set out puff pastry for approximately 30 minutes. Carefully unfold each sheet. Cut into 2” rounds (makes approx. 30). Place on lightly greased cookie sheets and bake at 375º F. for 15 minutes or until lightly browned on top. Let cool.
Beat together cream cheese, 1/2 cup sugar and almond extract.
Slice the cooled pastry rounds in half (top and bottom), layer with one tsp. cream cheese mixture, 1 tsp. peach mixture, sprinkle with chopped almonds. Replace top of pastry round. Brush lightly with melted butter and sprinkle with cinnamon sugar mixture. Refrigerate and enjoy.
FROM THE KITCHEN OF: Trent Mandeville, Fruita, CO
RECIPE: Kick ‘in Peach Tenderloin
Third Place- Misc Refrigerated Category 2011
- Pork tenderloin, approximately 1 1/2 lbs.
- 4 large Palisade Sun Crest peaches
- 1/2 cup peach preserves
- Zest from 1/4 lime plus juice from half a lime
- 1 tsp. cardamom
- 1/4 cup peach brandy
- 1 tsp. Hatch’s ground chipotle chilies
Peel and puree peaches. Run them through a fine sieve. Combine juice from peaches and all ingredients in a small saucepan. Bring to a simmer and reduce by about one third volume. Be sure to stir constantly to prevent burning. Set aside.
Trim pork tenderloin and rub with olive oil. Season well with kosher salt and black pepper. Grill on high heat for nice grill marks, turning every few minutes. Total cooking time of approximately 15-20 minutes. Do not overcook. Glaze with sauce when the pork is nearly done to avoid burning. Remove from grill and let pork rest for at least 5-10 minutes before slicing so juices don’t flow out. Cut tenderloin against the grain, approx. 1/4 inch thick. Drizzle remaining glaze over the top.