Peach Melba Cocktail
1 Egg White
1.5 oz Vodka
.75 oz Peach Schnapps
.75 oz Chambord
1.5 oz heavy cream or half & half
Vanilla Extract (for garnish)
Fresh Peach (for garnish)
Add one egg white to a cocktail shaker and dry shake till frothy. Add vodka, Peach Schnapps, Chambord, and half and half, then ice to cocktail shaker and shake vigorously a second time for a minimum of 30 seconds. Strain into a double rocks glass filled with ice. Serve garnished with a slice of fresh peach and drops of vanilla extract over the foam.
Peach Quesadilla with Brie & Peach-Tomato Salsa
3 boneless, skinless chicken thighs
1 teaspoon cinnamon
salt & pepper
1 teaspoon avocado oil
1 fennel bulb, sliced into rings (fronds reserved for salsa
whole wheat tortillas
4-6 oz. brie cheese, room temperature
For Salsa:
1/2 Vidalia onion, diced
2 peaches, chopped
1 heirloom tomato
3 tablespoons peach puree or peach butter
1 tablespoon fennel fronds
salt
avocado or olive oil
Peaches and fennel are a combination you should really see used more often., as each gives a little something to the other. You can spike the salsa with some fresh chilies if you like things a little spicy. You can substitute the chicken thighs with chicken breast if you like, or use shrimp, pork, or even firm tofu.
For the Salsa:
Mix together onions, peaches, & tomatoes in a bowl with just a pinch of salt. Add the fennel fronds, peach puree, and just a splash of avocado oil. Cover and refrigerate until you are ready with the quesadillas.
For the quesadillas:
Score the chicken thighs on both sides, being careful not to cut all the way through. Place in a bowl and add the cinnamon, a little pepper, salt and oil. Mix it all together and then add the chicken to a large grill pan over medium-high heat. When the chicken starts to get some good color, flip the chicken and add the fennel rings to the pan and cook for an additional 3-4 minutes. Make sure your chicken is cooked all the way through, then remove from the heat and cut into strips.
Now, to assemble the quesadillas, place a tortilla on a hot griddle or pan. Place 3 slices of Brie on the tortilla, add some fennel, some chicken, and then top with another slice of Brie to hold it all together. Cover with the other tortilla and let the whole thing go for a few minutes. When one side looks done, flip the quesadilla and cook until the cheese is nice and squishy. When your’e ready to serve, slice into four triangles and serve with loads of the fresh Peach-Tomato salsa.