I have come across the two most amazing-sounding peach recipes, I can hardly stand it! I'm going to make the pasta salad with my personal edits, (I'm not a big fennel fan,) but does anyone want to make the cupcakes for me??? :-D
Warm Pasta Salad with Peaches, Heirloom Tomatoes and Mozzarella
1 head fresh fennel, cut into small dice
2 shallots peeled, cut into small dice
Grated zest from 2 lemons
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Peaches, tomatoes and mozzarella:
3 small yellow peaches, cut into small wedges
3 small white peaches, cut into small wedges
6-7 medium-size or small mixed heirloom tomatoes, cut into large dice
1 1/2 pounds mozzarella, cut into bite-size pieces
1/2 cup fresh basil, cut into thin ribbons
1 pound farfalle pasta "bow ties", cooked according to package directions
Salt and pepper to taste
Heat a medium-size sauté pan until hot but not smoking. Turn off the flame.
Add the diced fennel, shallots, lemon zest and wine vinegar.
Add the extra-virgin olive oil.
Let it cool down to room temperature.
For the peaches, tomatoes and mozzarella:
Cook pasta, drain well and then place pasta in a large bowl.
Cut peaches just before mixing with pasta.
Add peaches to vinaigrette, season with salt and pepper.
While pasta is still warm, add heirloom tomatoes, mozzarella and basil, then add the peaches and vinaigrette.
Toss lightly, check for seasoning and serve immediately.
Peach Tea Cupcakes
Yield: 18 cupcakes
Tea-Infused Butter Ingredients:
1 cup unsalted butter [Susie questions using unsalted, b/c there's no other salt in this recipe; what will make the sugar stand out? Thoughts?]
32 grams (about 1/3 cup) whole leaf Earl Grey tea
In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.