5 min read

Blood Peaches Are Back - Issue #62

Blood Peaches Are Back - Issue #62
Blood peaches.

Hello Food Lovers!

Can you believe it's April already? Time flies! I trust you all had a fantastic weekend. Did anyone venture into something new in the kitchen? I certainly did - I was given a sourdough starter and had so much fun experimenting with it. Patience is definitely key with sourdough, but the results are undeniably rewarding! (I'll share more about my sourdough adventures another time, but I'd love to hear about yours if you're a regular sourdough baker).

In this edition of the newsletter, we're shining the spotlight on 'blood' peaches (also known as Sanguine peaches or red fleshed peaches). Personally, I love them for their vibrant colour! They can be used to enhance the flavour and presentation of many different sweet and savoury dishes. More on that below.

With food presentation always in mind here at EasyPeasy kitchen, we'll also discuss a common food plating dilemma - what to do when our plating visions don't quite materialise as expected.

Lastly, we'll explore the art of using herbs to garnish sweet dishes. I hope you're feeling inspired to try out some of these suggestions!

In this issue:

  • Ingredient spotlight - Blood Peaches
  • Food presentation - It Didn't Turn Out Like I Imagined
  • Edible herbs - Sweet Or Savoury?

Ingredient Spotlight - Blood Peaches

The arrival of blood peaches on the shelves is a sure sign of our delicious Autumn produce being well and truly in season. These peaches are also known as Sanguine peach or red fleshed peaches. Not only do they taste amazing, but they also have such a beautiful vibrant colour. A food presentation dream!

We were kindly given a couple of bags of these homegrown peaches recently, so I have been busy cooking up a storm to preserve them. It's so nice to be able to enjoy them throughout the winter when they're no longer available fresh.

So from a presentation perspective blood peaches can add so much vibrance to a meal. I've stewed some to enjoy with our morning porridge, in shortcakes and crumbles or as a compote to top off a dessert. I added a little sugar syrup to the runoff liquid and bottled it to use as a refreshing cordial or to thicken and drizzle over a dessert. We've also whipped up a batch of chutney which is perfect for pairing with crackers and cheese or as an accompaniment with grilled meats.

I can't wait to use these peaches to enhance a variety of different dishes in the coming weeks. With their vibrant colour they can instantly elevate the visual appeal and sophistication of any dish they accompany.

Food Presentation - It Didn't Turn Out Like I Imagined

Do you ever find that the vision you have for a dish doesn't quite match up with the reality when you actually start putting it all together? It's a common occurrence, and I recently had a conversation with someone who shared the same experience.

Expectation and reality is a very normal part of the food presentation journey and the beauty of it lies in the ability to adapt your vision and still create something stunning with what you have prepared. Sure, the dish may not look exactly as you imagined, but with a little creativity, you can still create a visually appealing masterpiece... In some cases it might even look better than you initially envisaged!

Look at this plated entree I recently served. In my mind's eye, I envisioned a striking vegetarian roulade with bold, distinct layers, served on top of a vibrant yellow pumpkin puree and garnished with brightly coloured accompaniments. However, reality had other plans. As I began assembling the dish, starting with a simple tortilla wrap base and layering it with creamy mushrooms, sun-dried tomatoes, cheese, and caramelised red onions, I realised that the roulade turned out smaller than anticipated, and the layers weren't as visually striking as I had hoped.

But instead of feeling defeated, I embraced the challenge. I knew it was going to taste delicious, so I just had to figure out how to plate it nicely! I sliced the roulade in half and positioned one piece angled on top of the other, with the pumpkin puree serving as the vibrant backdrop. A sprinkle of colorful garnishes and a drizzle of balsamic reduction added the finishing touches. The end result? A vibrant little entree bursting with delicious flavours that delighted every palate at the table.

So, the next time your finished dish doesn't quite match your initial vision, remember - no one else knows what you had in mind, and with a bit of ingenuity, anything you create can still look and taste amazing! Keep experimenting and trust in your culinary creativity!

Edible Herbs - Sweet Or Savoury?

Have you ever experimented with using fresh herbs in sweet dishes? Normally, I stick to mint for anything sweet, reserving herbs mainly for savoury recipes.

Recently, I had an unexpected encounter with basil pesto served alongside a white chocolate mousse at a restaurant. I couldn't help but wonder if it was a sweet version of pesto, perhaps with bits of white chocolate replacing the usual Parmesan and garlic. To my surprise, it was indeed traditional basil pesto - and I have to admit, I wasn't quite sold on the idea of it on a dessert plate! Maybe plain basil leaves would have been more suitable. It got me thinking though; perhaps basil is one of those versatile herbs that can shine in both sweet and savoury dishes.

Vanilla bean custard filled profiteroles with delicate rosemary flowers and poppy seeds.

Speaking of experimenting with herbs in desserts, I recently made some mini profiteroles for an evening. I was feeling creative so I coloured the icing a light shade of purple and topped each one with a small rosemary flower garnish. The purple looked stunning, but I felt it needed a small touch of green too. With a bit of hesitation, I added a few tiny rosemary leaves for that pop of green. Surprisingly, the subtle herbaceous flavour added a sophisticated twist to the creamy vanilla bean custard-filled profiteroles. It just proves how a few tiny herb leaves can elevate even a simple sweet treat.

As for the debate on whether herbs belong in sweet dishes, I'm not sure there's a definitive answer. It might depend on the specific dish and flavour profile. Personally, I'm excited to continue experimenting with different herb combinations in sweet recipes.

Have you ever tried using herbs in desserts? I'd love to hear about any winning combinations you've discovered! 😊

Happy cooking,