Suzi's Blog

Pure Peach Frozen Daiquiri

Peach flavor is actually complicated. It can be very intense and yet there is an underlying subtlety that must be protected. Take the recipes for peach daiquiri. My recipe below uses peaches and just peaches. But other recipes call for peach liqueur, alone or in team with real peaches, and that can trigger disaster. Peach…

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Grilled Peach Slaw with Pecans

Cole slaw comes in a zillion forms, most of them bad, or not terribly healthy. Or both. I sometimes am tempted by the heaping mounds of glimmering slaw in the counter at a market, I take a plastic carton home, I taste the slaw, and then in frustration I go to my pantry. My internal…

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Perfect Peach Pie Filling

For years I have struggled making peach pie. Suzen was totally scared off. We could not get the right flavor balance: too sweet or too spicy. And there was the issue of sogginess. Big, sloppy, the-first-piece-out-of-the-pie-is-a-disaster problems haunted us. I would look at peaches, pause, and sigh. I had no solution. Until I got The…

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Peach, Tomato and Burrata Salad with Herbed Olive Oil Crostini

Eating a peach with salt, basil and olive oil is not something I would automatically do. Just too strange. But when Michele Scicolone suggests it, Suzen and I were intrigued. This salad is a favorite for Suzen’s culinary team building events. It is the ideal recipe for a small team to tackle. Plenty of slicing…

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