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Photos of all things food and drink from The Daily Meal
Stop by your local farmers' market for fresh peaches throughout the summer.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.
Today's Snackshot is of fresh peaches. Peach season starts at the very end of June and lasts through July and August. The refreshing summer fruit, known for its fuzzy skin, is an ideal fruit for grilling. Lightly toss them in brown sugar and a little vanilla and grill them until softened. They're delicious on their own, or you can slice them up and toss them into a salad.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.
Snackshot of the Day: Peaches - Recipes
At Snooze, an A.M. Eatery – which has outposts in Austin and in cities in Colorado, California and Arizona – breakfast is certainly the most important meal of the day.
The buzzed-about breakfast restaurant opened in Houston in mid-July in a space on Montrose just south of Westheimer ready to serve the neighborhood breakfast and brunch (and a few sandwiches) seven days a week. Snooze opens daily at 6:30 am but only stays open until 2:30 pm. At Snooze, the mantra is “life is for living and each person and each day is worth celebrating,” so why not treat yourself to a morning cocktail and a big ole breakfast.
All of the Snooze locations work with local vendors to create seasonal, fresh menus. At the Houston restaurant, local purveyors including Slow Dough Bread Co., Boomtown Coffee and Black Hole Cold Brew Coffee, as well as other Texas vendors from Dripping Springs, San Marcos, Austin and McGregor. Take a look at all of the Houston location partners here.
The menu starts with a selection of assorted egg dishes. They range from the Snooze Classic ($9.75, eggs any style, choice of protein, hash browns and toast) to a breakfast pot pie ($9.25, rosemary sausage gravy, puff pastry, topped with an egg) to huevos rancheros ($9.50, tortillas layered with black beans, cheese, ranchero sauce and three eggs any style, photo below). You can add to or top your dish with all sorts of veggies and meats – caramelized onions, basil, mushrooms, avocado, roasted garlic, bacon, barbacoa, prosciutto … the list goes on.
Heuvos Rancheros with scrambled egg whites
Up next on the menu is the beloved Benedict, but served and prepared six different ways. It’s hard to make a decision, so Snooze offers the mix-and-match Benny Duo ($12, photo below). The caprese Benedict is a playful twist on both dishes. Heirloom tomatoes tossed with pesto surround the poached egg, which sits on toasted ciabatta and fresh mozzarella. The cream cheese hollandaise and runny egg yolk bring the dish back to brunch, and the drizzle of balsamic reduction adds just enough sweetness.
The chili verde Benedict seems just right for Houstonians. Slow-cooked pork is the star here, piled over a stack of green chile-sauced tortillas and melted cheese. It’s topped with a poached cage-free egg, of course, and finished with green chile hollandaise, pico de gallo and cotija cheese.
There’s a whole section of the menu devoted to pancakes, too, and they have some outrageously rich options to choose from – pineapple upside down pancakes with caramelized pineapple chunks, vanilla creme anglaise and cinnamon butter, or how about sweet potato pancakes topped with candied pecans and ginger butter.
The sweetest we tried was the peach cobbler pancake, filled with fresh peaches and lemon cream cheese and topped with almond streusel. This pancake tastes just like a Funfetti cake (in the best way) – it’s incredibly sweet and serves best as a dessert. Classic options are available, too, like chocolate chip and blueberry (ask for extra blueberries if you want your pancake to bleed blue. It was light on the fruit). The best way to experience the pancakes? The flight of three smaller-sized pancakes for $9.50.
There are non-breakfast items at Snooze, and the Peter Paul Rubens ($10) is worth skipping brunch (you can still get a side of hash browns anyway). It’s piled with artisan corned beef, sauerkraut and Swiss cheese with house 1,000 Isle dressing. It’s all served on a salty pretzel roll. The menu describes it as “a work of art,” and that’s not far off. We had it twice in one week.
Both of our visits were on a week day, as we’ve heard weekend wait times can be incredibly long. In fact, our server told us that the wait reached three hours one Sunday. (Yikes!) But at least there’s free, self-serve coffee while you wait. It’s as the saying goes (we’ve held out long enough): If you snooze, you lose.
What is a peach crisp anyway?
Are you confused between a crisp, cobbler and a crumble? They are all pretty similar and I like to think of them as an easy version of pie. Since you don&rsquot have to make a pie crust, they come together pretty fast and easy. Just dump the filling into a baking dish, top with an easy topping, then bake.
The main difference between the three is in the topping. A cobbler is topped with a batter, dumpling or biscuit dough. The dollops of dough bake into a cake-like consistency that are generally soft and tender on the inside.
On the other hand, crisps and crumbles are made with a streusel-like topping similar to the streusel on our pumpkin muffins. If the streusel is made without oatmeal then it is generally called a crumble, however, if oatmeal is mixed into the streusel then it is usually called a crisp. That being said, the two terms are often interchanged.
The crumb topping on our fresh pear cake is an example of a crumble and the streusel topping on our Dutch apple pie is an example of what you would see in a crisp.
What is the tribulation?
The Great Tribulation, as mentioned in the Bible, is a period of great hardships and suffering.
In Revelation, it is revealed that there will be a period of 7 years of suffering on earth. Those who are left on the earth will endure terrible times.
So, will anyone be saved during the 7 years of Tribulation?
What will happen during the Tribulation?
It is promised in Revelation 6 that Jesus, the Lamb, will open the seven seals. (Please see Revelation 6 to learn more about each seal.) In Revelation 7, it tells us that 144,000 people from every tribe of Israel are saved! 12,000 people from each of the 12 tribes of Israel…
Next, seven trumpets sound, one at a time, and bring judgement to those still on earth. Each one bringing more death and suffering. The seventh being the most severe. These times will have greater devastation than we have never seen before, for example, fire, darkness, one-world government, earthquakes, famine, one-world religion, etc.
This is just a little snapshot of what the Tribulation will consist of, so please check for more information on the events of the Tribulation in Revelation! Don’t just take it from me! ♡
If your peaches are very sweet, you can skip the simple syrup step.
My attempt at a cooked-cream version didn't turn out as good as the classic, but feel free to try it anyway: After Step 2, simmer heavy cream with 1/4 cup sugar until slightly thickened, about 3 minutes. Remove from heat and stir in 2 teaspoons lemon juice let cool slightly. Transfer peaches into serving glasses using a slotted spoon pour the warm cream on top. Cover glasses with plastic wrap and refrigerate until completely chilled. Pour leftover peach syrup into a saucepan and simmer until reduced by about half, 3 to 5 minutes. Let cool briefly before spooning onto each serving.
Make This Easy Peach Cobbler Recipe Even When Peaches Are Out of Season by Donna John
Even if you can't get your hands on fresh peaches, you can still make a warm bowl of peach cobbler. The recipe so easy.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
- 1/2 cup butter
- 3/4 - 1 cup sugar
- 1 cup flour
- 3/4 cup milk
- 2 teaspoons baking powder
- 1 can (29 ounces) sliced peaches (with their juice) (optional)
Here's how to make it:
- Melt butter in a 2-quart baking dish.
- In a mixing bowl, combine the sugar, flour and baking powder. Add milk.
- Pour the batter over the butter. Do not stir.
- Pour the peaches over the top. Do not stir.
- Sprinkle with cinnamon, if desired.
- Bake at 375 degrees F for about 40 minutes. Top individual servings with vanilla ice cream.
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Healthy Recipes with Peaches
Does your heart begin to race when you're in the produce section and spot that freshly picked, plump and perfectly, well, peachy peach? If so, you probably understand my absolute passion for this fruit! Peaches are one of my favorite summer staples.
A close relative to the nectarine, this juicy bad boy is packed with fiber, which we know helps us feel full and keeps everything, ahem, moving. The peach can also brag about its vitamin A and C content, both of which help protect our skin from the summer sun's rays.
Go to your local farmer's market or at least to the produce section of the grocery store to buy your peaches, instead of working through that stockpile of canned fruits from the winter. While one medium peach has roughly 60 calories and 15 grams of sugar, a half can of peaches in syrup packs about 200 calories and 46 grams of sugar. Or choose frozen fruit, which can be just as nutritious as fresh. Throw frozen peaches right in the blender as the star of your smoothie - no ice necessary!
Here are three ways to embrace one of summer's delights. I'm sure they will leave you feeling just peachy (ha)!
Fresh and Fruity Face Mask
The vitamins and minerals in the peaches will leave your skin feeling exfoliated and hydrated.
Peel, pit and slice the peach into 1 inch cubes. Blend peach, egg white and honey until smooth.
Apply to skin and leave on for 10 minutes, making sure the mask soaks into the skin for best results. Rinse face with cold water.
Just Peachy Frozen Fruit Bars
In need of a refreshing summer snack? These treats will do the trick. And kids love them, too!
--2 cups peaches, peeled and pitted
--Ice treat molds or ice tray
Blend all ingredients until smooth. Pour into molds or tray and insert sticks. Freeze and enjoy!
Grilled Peach Salsa
I love finding new ways to jazz up salsa. By grilling peaches, you caramelize their natural flavors, making them taste even sweeter. Add this on top of your turkey burger or grilled chicken, or enjoy with baked, whole-wheat tortilla chips!
--1 tablespoon cilantro, chopped
Peel the peach, cut it in half and remove the pit. Grill over medium heat for 8 to 10 minutes until charred lines appear. Set aside to cool.
Chop the tomato, red onion, avocado and cilantro, and add to a bowl. Once cooled, chop peach and add to the bowl. Squeeze lime juice into mixture and add a pinch of salt to taste.
Hungry for more? Write to [email protected] with your questions, concerns, and feedback.
Keri Glassman, MS, RD, CDN, is the founder and president of Nutritious Life, a nutrition practice based in New York City, and Nutritious Life Meals, a gourmet, healthy, daily diet delivery program available across the country. She is a member of Women's Health Magazine's advisory board and has authored Slim Calm Sexy Diet, The O2 Diet, and The Snack Factor Diet. Her fourth book, The New You and Improved Diet, will be released in December. Her expertise is regularly featured on the Today show, Good Morning America, and Access Hollywood Live, among others, and she hosts "A Little Bit Better" on YouTube's Livestrong Woman channel. Read more of Keri's tips every day on Facebook!
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The Best Peach Cobbler Recipe
I think it is time to declare it to be baking season. We’re about halfway through September and while I don’t feel quite ready to break out the apples and start making whole pies, I do feel ready for some simple, home cooked, easy baked goods that leave me with a warm feeling in my belly.
I would consider myself a fall person. We were married in the fall and it’s really my favorite time of the year. I love the clothes (Thank God the pressure of swimsuit season is over!) and I adore the flavors that help to usher in the cooler weather.
A perfect peach
Somewhere between the end of summer berries and the fall apples, I feel like the peach gets a bit lost here in the North. Maybe this is just a Northern girl problem, but I feel like the peach is the unsung hero of the end of summer and early fall. It’s a fruit that bridges the gap. It allows me to begin enjoying warmer fall flavors with a hint of summer sweetness still mixed in.
Peaches are in the Rosaceae family, which is the rose family. They’re technically in the same family with apples and roses. This seems appropriate to me since I feel like it bridges the gap between seasons and between peak blooming season for roses and apples.
In season perfection
I decided to make this Peach Cobbler recipe because the grocery store has an abundance of peaches right now as the season begins to wind down. I was craving the fall tastes of cinnamon and oatmeal but wanted something a little sweeter than an apple. This hit the spot.
My husband gobbled it up after I was done photographing. Then he had more in the evening. It serves about 6 people and is so delicious you might have to make two if you want to serve it at the party.
Topped with an oatmeal cookie
The Peach Cobbler topping is a bit thicker than normal. I basically made it an oatmeal cookie, although this recipe uses no eggs or dairy and is technically vegan if you leave the ice cream topping off.
The “cookie” part is perfect for soaking up the juices that come out of the peaches and mingle with the different sugars and cinnamon. It’s dense enough that it won’t fall apart on you and it’s soft enough to be the perfect bite of deliciousness with the peaches or without!
Ice cream on everything
I topped mine off with some vanilla bean ice cream, which I tend to like better than classic vanilla. It is a match made in heaven.
You can reheat the Peach Cobbler as needed. Wrap it up and save it if you don’t eat the whole baking dish. Then add your ice cream on top, spoon some of the juice over it and sprinkle it with a bit more cinnamon.
Grab the full recipe below and make it for a quick dessert this weekend or a fall holiday party. You will need to use a deep baking dish that’s about 9-inches long.
For more recipes, click here. For more desserts, click here.
Fire up your peaches for a bright summer salsa
I should have known better. After all, there was the Thai chile incident, when one plant produced more than 200 chiles. And yet, I added two small jalapeño plants to my terrace garden. I thought it might be handy to have a ready source for the most-used chile in my kitchen. I didn’t expect 47 jalapeños every two weeks.
In late June, I was enjoying the ability to pluck a jalapeño from the garden for a curry dinner, for pad thai, for bean soup. Then the pace picked up. I was harvesting a dozen or more jalapeños every week. I took “flowers” to friends — two leafy branches, each holding five plump, green chiles. I pickled enough sliced chiles for a year of Taco Tuesdays. And still they continued to ripen.
Last week, overwhelmed by plump green pods, and with a bowl of ripening peaches on the counter, I was inspired to try something new. It worked out so well, now I don’t know if I planted enough jalapeños. Charred peaches and jalapeños join for a sauce or salsa that serves as a snapshot of summer flavors.
It’s a straightforward collaboration. Roast the jalapeños, peaches and white onion, and add honey, lime juice and coriander to hold it all together. At a neighborhood potluck, we pondered: Is this a sauce, a garnish, a dip? No one could classify the fruity condiment that made friends with everything on the plate. The high heat brings out the sweetness of the onion, the jammy acidity of the fruit, and the complexity of the chile. The combination tastes like the very best moments of late summer.
Use nearly overripe peaches for the best results. The skin slips right off after roasting. Use a blender to whir the roasted ingredients into a smooth sauce, to spoon over carnitas or barbacoa tacos, or hand chop for a chunky salsa that sits atop grilled fish or chicken. It’s dip-able, it’s spoon-able. It’s a condiment that can be splashed over a corn and tomato salad or served alongside grains and greens.
Because the onion is only partially cooked, its bite will increase over time to keep this peachy salsa bright and delicious, serve it soon after it’s made. While it would be tempting to want to keep such a fresh, lively salsa on the shelf to enjoy anytime during the year, this is not a recipe that will can or freeze well. Too little acid, impossible to estimate pH, and too much onion to be safe for canning. This salsa, like summer, is best enjoyed in the moment.
We have stacked together our Top 5 Gutright recipes if you need some inspiration on how to get it in to your daily diet.
Come up with your own Gutright Concoctions? Or taken a snapshot of the “Gutright Face”? Make sure you use the #gutright on socials so we can see your creations!
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.