Don’t get me wrong, I’m not about to pass up a peach cobbler, strawberry shortcake, fireside s’mores or homemade ice cream… ever. But every once in a while it’s fun to switch up the classics and put a new twist on them. I’ve taken traditional summer flavors like juicy ripe peaches, watermelon, and ice cream, and put my spin on them. And I’m not a baker, so nothing here is too technical that you feel overwhelmed in the kitchen. Pop open a bottle of bourbon, fire up your grill, and give these new versions a try, I promise you won’t be disappointed.
For this recipe, I used an indoor grill. The George Foreman Evolve Grill has a special sear function that helps you get those gorgeous grill marks in seconds, without overcooking the peaches. Here is where you can find it.
Drunken Grilled Peach Shortcake
2 large, just under ripe peaches (if they’re too ripe they’ll fall apart on the grill)
1/2 cup bourbon (you can also use Whisky. This is a new one I just tried out by Texas Silver Star, to keep things local. But if you’re not in Texas just use your favorite old bourbon)
2 heaping tablespoons packed brown sugar
Your favorite biscuit recipe. Here is one I like (can also substitute store bought)
Whipped cream for topping
sea salt and coarse sugar for sprinkling
(cooking utensil: Grill)
Slice peaches into quarter inch thick strips. In a large mixing bowl, add bourbon and brown sugar and stir until dissolved. Add in the sliced peaches and toss, allow to sit at room temperature for an hour. Heat your grill. While the grill is heating turn on your oven and make your biscuits. Before you place them in the oven, sprinkle with a little sea salt and generous pinch of coarse sugar. When your grill is ready, scoop out the peaches and place in single layer on he grill. Grill of about 30 seconds on each side, just enough to warm the peaches and give them a good grill mark. Strain the liquid and place in a saucepan on high heat. Reduce by half. Once the peaches are grilled, return them to the mixing bowl and add the reduced bourbon sauce. Toss and poor over the bottom half of the biscuits. Serve open faced, with a generous dollop of whipped cream
Grilled Watermelon with Lime, Salt and Sweet Chili
Fresh Lime Juice (about 2 limes, cut in wedges)
Crushed Tamarind or flavored Mexican chili blend. I found this easily at the grocery store and the flavor is just a little spicy, salty and very tangy.
(special equipment: Grill)
Heat your grill to high. While it warms up, cut the watermelon into slices, with the rind in tact, and cut the limes into wedges. When the grill is hot, place the fruit on the grill for about 30 seconds on each side, or long enough for the wedges to get grill marks. Remove and squeeze with lime juice, chili powder or tamarind, and salt. Serve immediately
4 bars dark chocolate of different varieties. I love the Fireworks Pop Rock bar I’ve found in Trader Joe’s, but if that’s not your taste, or you don’t have that grocery store near you, there are lots of other options to choose from. Chili, Sea Salt, even Quinoa is making its way to chocolate bars nowadays, so ditch the Hershey’s and try something outside your comfort zone!
1 package marshmallows
1 package Graham Crackers
Make the s’mores however your like them, lightly toasted, or completely charred (my preference). Squish the marshmallows in between the graham crackers and your choice of unusual chocolate. Watch your guests be amazed!
This Cereal Milk Ice Cream has ben my homemade obsession ever since an early Spring to Momofuku Milk Bar earlier this Spring. I bought her cookbook and poured over every page. The only problem was that I’ve never heard of gelatin sheets or many of the other complicated, technical ingredients needed to carry out the recipes. So this is my version, simple straightforward, and amazing.
Cereal Milk Ice Cream
2 3/4 cup cereal (I used Fruity Pebbles seasonal Ice Cream Rainbow Sherbet flavor)
3 3/4 cup whole milk
1 1/2 cups heavy cream
2/3 cup, plus 2 tbsp packed brown sugar
1/4 tsp sea salt
4 egg yolks
In a large mixing bowl, combine cereal and milk and two tablespoons of brown sugar. Stir to combine, crushing the cereal, and let sit at room temperature for half an hour. Strain the mixture through a fine mesh sieve, and now you have cereal milk! In a saucepan, combine the heavy cream strained cereal milk, sugar and salt and stir until very warm but not bubbling. In a separate mixing bowl, whisk egg yolks. Add a ladle full of the hot milk mixture and stir vigorously. Then transfer the egg yolk mixture back to the pan with the rest of the hot milk. You’ve just tempered your eggs! Stir the egg and milk mixture constantly while the saucepan is on medium low heat, until it thickens enough to coat the back of a wooden spoon. Remove from heat and cool for four hours. Place the cooled milk mixture into an ice cream maker and follow directions to freeze into ice cream. Enjoy!