August is National Peach Month. To celebrate, we've gathered peachy recipes from some of our favorite Atlanta chefs. Try them if you dare.
Grilled Peach Flatbread from 5Church. Thanks to Scotley Innis.
- 2 peaches, washed and quartered
- ½ cup baby arugula, washed and dried
- 1 medium yellow onion, thinly sliced
- 2 oz. butter
- 4 oz. brie cheese, thinly sliced
Glaze and Dressing
- 6 oz. balsamic vinegar
- 2 oz. honey
- 3 oz. lemon juice
- 1 1/2 oz. extra virgin olive oil
- Salt and pepper to taste
- .25 oz. instant yeast
- 8 oz. all-purpose flour
- 0.25 oz. salt
- 6 oz. water
- Extra virgin olive oil to drizzle
For the glaze, reduce balsamic vinegar with honey in a small saucepan for 20 minutes, stirring constantly. When the mixture thickens until it coats the back of spoon, turn off the heat and set aside to cool. For the dressing, pour lemon juice into a blender and blend on high, while drizzling in the olive oil. Season with salt and pepper to taste and set aside.
For the flatbread, combine yeast, sugar, flour and salt in the bowl of a food processor and pulse to combine. With the food processor on, add in water in a steady stream until the dough begins to form a ball. Turn onto a lightly floured surface and knead until the dough is smooth and elastic. Place the dough in a bowl and cover in a damp cloth. Let rise in a warm spot until doubled in size, about an hour. After the dough has risen, punch down and knead lightly into a small bowl. Cut into baseball size pieces and roll flat to form 5- to 6-inch circles. Preheat a grill or grill pan and cook for about 1 or 2 minutes on each side until puffed.
For the toppings, melt 2 oz. butter in a medium skillet and add in onions. Cook down and stir constantly for 20 minutes until lightly brown. Set aside to cool.
To assemble the flatbread, cover a grilled flatbread with a thin layer of caramelized onions. Top with slices of brie cheese and grilled peaches, and bake in the oven at 350 degrees for 5 to 6 minutes until bottom is crisp. Meanwhile, toss baby arugula with lemon dressing and place on top of flatbread when it is out of the oven. Drizzle with balsamic glaze and serve immediately.
Chilled Roasted Peach Soup from Better Half. Thanks to chef Zach Meloy
- 4 large peaches, split in half, pit removed
- 1 large sweet onion, rough chopped
- 3 cloves garlic, peeled
- 4 tbsp. olive oil
- 2 cups dry white wine
- 2 cups cold water
- 2 tbsp. sherry vinegar
- 2 tbsp. good quality honey
- salt and pepper
Preheat oven to 400 degrees. In a large roasting pan, toss peaches, onion and garlic in olive oil. Cover pan in aluminum foil and roast in oven until soft and caramelized (about 45 minutes). Remove from oven and empty contents of roasting pan into large pot. Add white wine and water. Bring to a boil over medium high heat, reduce heat and simmer until reduced by 25 percent (about 30 minutes). Remove from heat and allow to cool to room temperature. In batches, puree in blender, adding sherry vinegar and honey while blender is running. Season to taste with salt and pepper. Let cool and serve.
- 1 large peach, pit removed, thinly sliced
- 1 tbsp. good quality rice wine vinegar
- salt to taste
- sugar to taste
In a small bowl, add peach slices and dress with vinegar, salt and sugar. Allow to macerate for 15 minutes. Add one slice per bowl of soup.
Georgia Peachtini Cocktail from Davio's
- 2 oz. Tito's vodka
- .75 oz. peach schnapps
- .5 oz. house-made sour mix
Splash of Grenadine
Shake well and strain into martini glass. Garnish with cherry.
Peach Perfect Cocktail from Eleanor’s. Thanks to bartender Lindsay Ferdinand.
- 1.5 oz. Blackwell rum
- .5 oz. Giffard crème de pêche de vigne
- .5 oz. lemon
- .5 oz. falernum
Shake over ice and serve up. Add 2 dashes of peach bitters for aroma. Garnish with a slice of peach and a brandied cherry
Georgia Peach and Fennel Halibut from Food 101. Thanks to executive chef Linda Harrell.
- 3 sticks cold unsalted butter cut into tablespoon-sized chunks
- 1⁄4 cup white wine
- 1⁄4 cup white wine vinegar
- 1/4 cup heavy whipping cream
- 1 tbsp. minced shallots
- 2 bay leaves
- 1⁄4 tsp. kosher salt
- Pinch of white pepper
- 1⁄2 tsp. fresh lemon juice
- 6 oz. peeled and diced peaches, 1/2"
- 3 oz. shaved fennel
Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, bay leaves, salt and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. Add heavy cream and let reduce until it thickens. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.
Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a serving dish. Add peaches and fennel and serve over pan-seared halibut.
Grilled Peach and Tomato Salad from Hampton + Hudson. Thanks to executive chef Savannah Sasser.
- 1/4 cup thinly vertically sliced shallots
- 1/4 cup thinly sliced fennel
- 1/2 lbs. ripe peaches, pitted and grilled
- 1/2 lb. heirloom cherry or pear tomatoes, halved
- 1 tbsp. champagne vinegar
- 1 1/2 tsp. extra virgin olive oil
- 1 tsp. honey
- ½ tsp. whole grain mustard
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 2 tbsp. small basil leaves or torn basil
Combine first 4 ingredients in a large bowl. Combine vinegar, olive oil, honey, salt, whole grain mustard and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.
Grilled Sweetbreads with Peaches from Holeman and Finch. Thanks to chef Spencer Gomez.
- 1 lb. sweetbreads (veal or lamb)
- 3 quarts chicken or light pork stock
- 2 large firm peaches
- Frisee lettuce (mustard greens or endives work fine as well)
- Citrus sorghum vinaigrette or any other classic vinaigrette
In two separate saucepans, heat chicken stock in one and salted water in the other. Once at a boil, add sweetbreads to the water. Turn water down and simmer sweetbreads for five minutes. Remove sweetbreads and use a towel to peel away outside membrane and clean away any connective tissue. Once cleaned, add sweetbreads to boiling chicken stock. Remove pot from heat, leaving sweetbreads in the stock until cool.
Cut peach sides away from the pit vertically leaving a large flat area to sear. Heat a large cast iron pan or griddle until smoking hot. Add peach halves to the dry pan, cut-side down. Allow peaches to char. They will develop a black candy-like crust. The peaches will seem stuck to the pan, however, when they are done charring they will easily lift off the pan with a spatula. Once charred, set aside to cool.
Remove sweetbreads from cooled stock and dry. Season sweetbreads with olive oil, salt and pepper. Heat sweetbreads on grill or in cast iron pan. (Use charcoal or wood grill for best results).
Season lettuces with sorghum vinaigrette. Plate lettuce, peaches and sweetbreads. Season with additional salt and pepper to taste. This recipe should yield four to five portions.
Burrata with Peaches from Muss and Turner’s. Thanks to chef Ben Barth.
- 1 piece burrata
- 2 ripe peaches
- ½ cup distilled white vinegar
- ¼ lb. dandelion greens
- 2 slices grilled sourdough bread
- salt and pepper
- Extra virgin olive oil
Remove flesh from peaches, slice half of the peach into 1/2-inch thick slices and reserve the other half. Place flesh from one peach and vinegar in a blender and puree until smooth, strain through a chinois and reserve. Dress the dandelion greens with extra virgin olive oil and the peach vinegar. Season with salt and pepper. Place the greens on plate and top with sliced peaches, the burrata and grilled sourdough. Season burrata with salt and pepper and drizzle entire plate with more peach vinegar and extra virgin olive oil.
Crispy Pork Belly, Peach Habanero BBQ from ONE Midtown Kitchen. Thanks to chef Matt Weinstein
- Pork belly
- Cure ingredients:
- 2 cups kosher salt
- 1 cup granulated sugar
- ½ oz. TCM or pink curing salt
- 2 cloves garlic
- 1 orange, zested
- ½ bunch thyme, picked
Combine all ingredients in the food processor and process until well mixed. This amount will cure half a pork belly. To cure the belly, rub it generously with the cure mixture. Let it cure for 24 hours then flip it and let it cure for another 24 hours. After it has cured for 48 hours, rinse the remaining cure off under cold water and pat dry. Preheat your oven to 225 degrees.
Cut the pork belly into four equal portions and place it inside of a deep baking dish. Cover the belly with melted lard and the let the belly braise in the lard for roughly 2 1/2 to 3 hours or until tender. Let the belly cool in the fat. The belly can store refrigerated in the fat for two weeks. When ready to eat, remove the belly from the fat and cut into 3 to 4 oz. portions. Crisp the pork belly in a non-stick skillet over medium heat.
Peach Habanero BBQ Sauce
- 2 Vidalia onions, minced
- 4 cloves garlic, minced
- 4 habaneros, sliced with seeds
- 8 oz. peach nectar
- 8 fresh peaches, chopped
- 1 cup brown sugar
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. coriander
- 4 cups ketchup
- ½ cup apple cider vinegar
In a large pot over medium heat, heat 2 tbsp. vegetable oil and sweat the onions and garlic until aromatic and translucent, about 5 minutes. Add habaneros and cook for another 3 minutes, stirring constantly. Add the brown sugar, cumin, paprika and coriander, and stir until well combined. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and let cook for about 20 to 30 minutes, stirring occasionally to make sure the bottom does not scorch. Transfer to a blender and blend the mixture smooth. Let cool completely and season with salt and pepper.
To assemble the entire dish, smear some of the mascarpone on a plate, toss the crispy pork belly in the BBQ sauce and place on the cheese. Dress the frisee with olive oil and salt to your liking and finish with some toasted pistachios.
Peach Wings from Smoke Ring. Thanks to executive chef Jordan Wakefield.
- 2 cups soy sauce
- 2 tbsp. red chili flakes
- 3 tbsp. fresh ginger
- 2 cups wildflower honey
- 1 cup Worcestershire sauce
- 3/4 cup chopped fresh garlic
- 3 tbsp. sriracha
- 2 cups peach marmalade
Combine everything in pot. Set over low heat and slowly whisk to combine. Once melted, simmer for 30 minutes. Remove from heat and cool. Toss the smoked wings in light coating of the sauce. Serve hot.
Grilled Peach Salad from Southern Art. Thanks to celebrity chef Art Smith.
- 6 fresh Georgia peaches
- 2 tbsp. extra virgin olive oil
- ½ cup local honey
- 2 bunches baby kale washed thoroughly
- ¼ cup sorghum vinaigrette
- 3 each burrata and mozzarella
- 1 tsp. kosher salt
- 2 large vacuum bags
Heat outdoor or indoor grill pan to high heat. Cut peaches in half from stem to base, remove seed. Brush peach halves with extra virgin olive oil and place on grill. Once grill marks are evident, turn peaches onto a plate or platter and cool in the refrigerator for at least one hour. Separate the peaches evenly into the two vacuum bags. Place 2 tbsp. honey in each bag with a pinch of kosher salt in each bag. Seal the peaches on medium seal strength. Marinate for at least four hours.
Remove peaches from bags and cut them in half lengthwise. Slice burrata cheese into quarters and lay with the softer side face up, season cheese with a light sprinkling of kosher salt. On each plate, lay the peaches grill mark side up at 12, 3, 6 and 9 o’clock positions. Leave room in the center of the plate for the kale. In between each peach slice, lay one piece of cheese. In a large bowl, toss baby kale with sorghum vinaigrette and place in the center of each plate. Finish by drizzling a touch of vinaigrette over peaches and cheese. Serve immediately.
Chicken and Waffles with Ginger Peach Maple Syrup from Southern Bistro. Thanks to chef Justin Keith.
- 1 1/2 cups 100-percent maple syrup (preferably grade A)
- 1 peach
- 1 tbsp. fresh ginger root, grated
- 1 oz. peach schnapps (optional)
In a small saucepan, simmer the syrup on low heat. Peel the peach, remove the pit and small dice. Add half of the peach to the syrup followed by grated ginger and schnapps (if using) and simmer for 5 minutes. Using a hand-held immersion blender, puree the syrup, breaking up chunks of diced peach. Remove from heat and fold in remaining diced peach. Serve immediately. Goes great with waffles, pancakes or French toast. For a sweet/savory take, it also goes well drizzled over fried chicken. Yields four servings.
Malika Bowling is the author of Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More!, and founder of Roamilicious. Malika also has served as a judge at various culinary competitions and food festivals, including Taste of Atlanta. Her podcast, Just a Byte, can be downloaded from iTunes. Follow her on Twitter @MalikaBowling and Instagram.