Summer

A friend brought me 32 peaches. She’s growing them in her backyard in Burbank. I didn’t think much of anything was growing in Burbank except the Disney coffers, but there you go.

While I was very grateful to my friend, I struggled a little to figure out what to do with that pile o’ plenty. They were ripe, ready to eat, so the Peach Project had to begin immediately. But peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I’d have to scarf it down myself, unless I can organize a quick Peach Party. (NOT.)

I wasn’t equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I could give some to Oliver, but my dog will not eat a peach unless you can disguise it as a hot dog.

I finally decided to invent a peach salad, with excellent results, which I am sharing with you here. That took care of two peaches. I will get back to you with what became of the other 30.

This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!

Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh

INGREDIENTS:

4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed

Almond and peach flavors are totally apropos for one another – probably because they’re cousins! Peaches are in the almond family. Just take a gander at a peach pit’s inner pit or the blossoms even – you’ll see the family connection for sure! I won’t bore you with the horticultural nomenclature, Latin naming, bark similarities and inner cambium layers of their trunks: just trust me – they’re related!

My sisters and I had the best extension of siblings with our first cousins growing and still do today! Something about having your own playmates from your own family tree is so fun. Growing up in a small town, we often were mistaken as “oh he’s one of those Brantley kids” or “she’s that Farmer girl isn’t she?” and for the sake of not splitting hairs, we’d just answer “ yes’m or yes sir” accordingly. We’ve always been glad to be the from the same tribe!

The kissin’ cousins in this recipe are the amaretto cookies, almond liqueur and the peaches. They are a household of flavor all to themselves! I can remember my Mema, my great-grandmother, and my Mimi, my grandmother, being the most temperate of ladies – “lips that touch wine shan’t touch mine!” was often exclaimed. Yet, there was always a bottle of almond liqueur, grand manier, sherry or Lydia Pinkum cough syrup somewhere in the pantry or medicine cabinet! I guess they had to say such an expression because they married Baptists. I digress…

Strawberries, the most popular berry fruit, are in high season right now and I'm thoroughly enjoying eating them every which way. Strawberries have always been a special part of summer for me. I can hardly remember a summer that I didn't go strawberry picking with my family. At the pick-your-own farm we would eat them right off the bush. Their flavor is so concentrated when eaten warm, heated by the sunlight. Now I don't so much eat them off the bush, but instead try to come up with new ways to serve the fruit.

This summer I decided to make a tart instead of the traditional strawberry pie. This tart features a sweetened mascarpone cheese base, topped with macerated fresh strawberries, all glazed with a syrup of the reserved berry juices and a touch of balsamic vinegar. Except for the tart shell, there is no baking involved. So it's very easy to put together for a family party, picnic, or the upcoming fourth of July holiday. Celebrate summer with strawberries.