Entertaining the Question
Love as Sweet as a Peach
August, 2006 - Issue #22
Summer is the time of weddings and bridal showers. When you are getting married or are helping a friend or family member plan her nuptials, the details can become overwhelming.

When planning with a bride we ask: Where did you meet? Where did he propose? Where are you going on honeymoon? What do you love to do together?

The answers to these questions help us suggest a theme and can help determine what menu to create. The personality of bride and groom is what is featured.

We did a reception for a couple who wed in Paris: We used flower carts and vintage furniture to showcase a French menu. The love of the ocean was reflected in another reception, using sand, shells and coral as centerpieces.

The colors and texture of linens help to tie the theme in. Hot colors are tangerine, chocolate brown, lime green and shades of purples.

The theme is carried through with using a signature beverage. Many weddings now feature a "welcome" beverage; we create a drink that is the color of the wedding's theme.

Brides want to set their wedding apart from all others; this can be accomplished by renting a unique venue and using designer linens as a start.

But before the wedding, a bridal shower is in order! The quintessential summer fruit is peach perfect! August is the month when peaches are at their best. Naturally sweet and juicy, they inspire incredible desserts, are fabulous on the summer grill and you can even use them in a summer beverage.

Peaches were originally cultivated in China. The peach has mystical attributes and supposedly brings luck, abundance and protection. Peaches became a symbol of fertility and of affection. Brides in Japan and China carry peach blossoms, and the fruit is used to celebrate the New Year.

When selecting peaches, don't look at the blush on the sides; direct your attention to the area close to the stems. Green indicates that they may have been picked too far before their prime to ripen properly, while creamy yellow holds the promise of a delicious treat.

Grilled Peaches with Spicy Lemon Honey
1 cup honey
1/4 cup rice wine vinegar
3 lemons, juiced and zested
3 serrano peppers, minced
1 tsp kosher salt
4 peaches, halved and pitted (firm peaches are good for this)
8 tbsp goat cheese
2 tsp olive oil
Salt to taste

Honey: Add all of the listed ingredients to a medium saucepan and bring to a low simmer. Simmer for five minutes. Set aside to use for the grilling.

Peaches: Cut a flat spot on the skin side of the peach about the size of a quarter so that it will sit still on the plate. Salt the flesh side of the peach. Rub the peaches with the olive oil. Place the peach fleshy side down on the grill. Grill for two minutes. Flip the peaches over with the skin side down and grill for two minutes. While the skin side is grilling, put the one tablespoon of goat cheese in the hole that once held the pit. Place the grilled peach on a plate and drizzle liberally with the spicy lemon honey. Salt to taste.

Easy Peach Tarte Tatin
1/4 cup sugar
1 tbsp water
1 tsp light corn syrup
3 medium peaches, peeled, halved and pitted
5-ounce sheet of frozen puff pastry, thawed, but still cold

Preheat oven to 400 degrees. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about six minutes. Pour the caramel into an eight-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.

On a lightly floured surface, cut the puff pastry into an eight-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand five minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges, serve with vanilla ice cream and scream with pure pleasure! Serves four.


Cindy and Tamra are pretty as peaches and are the owners of RSVP Catering.
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