Seven Lions' executive chef Patrick Russ and executive pastry chef Becca Zuckerman provide a few fresh and decadent recipes using peaches, so you can say farewell to the summer without missing those juicy warm-weather dishes.
See complete article, as published in Chicago Woman.
Summer Peach Salad - Serving Size: 1 Recipe Provided By: Executive Chef Patrick Russ
Ingredients for Salad:
Peaches, sliced thin - 1 each
Fennel, shaved paper thin - 1/2 cup
Mixed summer greens - 3 large handfuls
Peach vinaigrette - 1/4 cup (see recipe below)
Toasted almond slivers - 1/4 cup
A nice white cheddar - 1/4 cup
Salt - 1 small pinch
Black pepper - 1 small pinch
Method:
Mix all ingredients together and serve immediately.
Ingredients for Peach Vinaigrette:
-Peach purée - 2 cup
-Golden balsamic - 1/2 cup
-Champagne vinegar - 1/2 cup
-Coleman's mustard powder - 1 tbsp
-Shallots - 2 oz
-Honey - 3 oz
-Salt - 1 tsp
-Basil - 1/2 cup
-Canola oil - 4 cup
Method:
Put all ingredients except for the canola oil in a blender. Blend on high for 5 seconds to chop the shallots and basil. Turn the blender to medium low speed and slowly incorporate the canola oil. Once all oil is emulsified, season with salt.
Prosciutto and Peach Pizzette - Makes 1 Pizzette
Recipe Provided By: Executive Chef Patrick Russ
Ingredients:
-Pizza dough (store bought) - 5 oz
-Prosciutto, sliced thin - 4 slices
-Olive oil - 1 tsp
-Mozzarella cheese - 1 cup
-Sliced peaches- 1/2 cup
-Champagne vinegar- 1 tbs
-Sea salt - 1 pinch
-Fresh torn basil - 1/4 cup
Method:
Stretch pizza dough until 8” round. Be sure to stretch the dough from the center with your hands and try to avoid pinching the outsides. This will ensure that you have a nice crust. Drizzle the olive oil in the center of the dough and using a circular motion, spread evenly until the crust begins to form. Add the slices of prosciutto on top of the dough, not covering the crust. Sprinkle the mozzarella cheese on top and place in a 450º oven. About 4-5 minutes into the baking process, rotate the pizza. Continue baking until the crust is golden brown and sounds hollow when tapping on it with your finger.
Remove from oven and let cool for about 25 seconds. In a mixing bowl, combine sliced peaches, fresh basil, sea salt and champagne vinegar. Generously top the pizza with the peaches and basil. Cut into 6 pieces and serve immediately.