What To Do With All Those Palisade Peaches - 5 Summer Recipes | Dwelling at the Mile-High Line (2024)

Posted at 08/31/2022 03:10 PM by

Food. Who doesn’t discuss dinner plans or their latest meal prep with work colleagues, family, and friends? At our office, we take food seriously.

Palisade peaches are a Colorado delicacy and can add so much flavor to our favorite dishes. When it is peach season, you bet our Corcoran Perry & Co. team has a favorite recipe they look forward to every year. Here are some dishes we love incorporating peaches into, but if cooking isn’t your forte, we’ve included local spots to get your peach on.

From our very own Senior Graphic Designer, Parker Eyrich

Ingredients

• 2 oz of bourbon

• Cube of brown sugar

• 3 dashes of orange bitters

• 2 dashes of Angostura bitters

• 2 slices of peach

Instructions

1. Combine all ingredients except 1 slice of peach.

2. Muddle all ingredients until sugar dissolves.

3. Double strain into co*cktail glass with 1 large ice cube.

4. Garnish with a slice of peach in a glass and enjoy.

Local Favorite: Tupelo Honey, Peach Don’t Kill My Vibe, in the Ball Park district.

Photo Credit: The New York Times

From The New York Times

Ingredients

• 2 tsp. freshly squeezed lemon juice

• 1/8 tsp. kosher salt

• Pinch of freshly ground black pepper

• 2 tbs. extra virgin olive oil, more for brushing

• 2 medium peaches, about 6 ounces, pitted and sliced ¼-inch thick

• 3 slices from the center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)

• 1½ cups baby arugula

• 3/4 cup fresh ricotta

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• 3 tbs. Pistachios - toasted and chopped

• Flaky sea salt, for garnish

Instructions

1. In a bowl, whisk lemon juice, salt, and pepper. Slowly add oil while whisking.

2. Place peaches in another bowl and toss with half the vinaigrette.

3. Using a grill or broiler, brush both sides of each bread slice with oil and toast until bread is lightly charred, roughly 1 to 1½ minutes a side.

4. Add arugula to the bowl of remaining vinaigrette and toss.

5. Spoon dollops of ricotta on bread slices and sprinkle with pistachios (reserve some for garnish). Top with peaches. Sprinkle lightly with sea salt. Cap with a handful of arugula and sprinkle with pistachios. Serve immediately.

Local Favorite: Fruition Restaurant, Palisade Peaches Small Plate, in Cheesman Park.

From Cooking Classy

Ingredients

Grilled Basil Chicken

• 1 lb boneless skinless chicken breasts

• 3 tbsp olive oil, plus more for brushing the grill

• 1/3 cup chopped fresh basil

• 2 cloves minced garlic

• 1 tbsp fresh lemon juice

• Salt and freshly ground black pepper

Vinaigrette

• 1/3 cup olive oil

• 3 tbsp white balsamic vinegar

• 1 tbsp honey

• 1 tsp dijon mustard

• Salt and freshly ground black pepper

Salad

• 10 oz Spring Mix lettuce

• 1 lb peaches, sliced (about 3 small)

• 2 ears of corn, husked and kernels cut from the cob

• 1/2 cup pecans, chopped and toasted

• 1/2 small red onion, sliced thin

• 4 oz Goat cheese, crumbled

  See Also

  Paleo Low Carb Shrimp and Cauliflower Grits Recipe | Wicked Spatula

Instructions

For the Chicken

1. In a small bowl, whisk together olive oil, basil, garlic, and lemon juice, and season with salt and pepper (about 1/2 tsp. of each). Using the back of a spoon, press basil against the sides and bottom of the bowl to help extract flavor from the basil.

2. Place chicken in a resealable bag and pound out chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal the bag and marinate for 2 - 5 hours.

3. Preheat the grill to 425 - 450 degrees over medium-high heat. Brush grill grates lightly with olive oil, and then place chicken on the grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in the center of chicken on an instant-read thermometer).

4. Transfer the chicken to a cutting board and let rest for 10 minutes, then slice into strips or dice into cubes.

For the Vinaigrette

1. Whisk together all ingredients until well blended and season with salt and pepper to taste

2. Store in the refrigerator until ready to use; stir again before pouring over salad. This can be made well in advance.

For the Salad

1. In a large bowl, gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken

2. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

Local Favorite: Jovanina, Grilled Palisade Peach Salad, Ball Park District

From The Seasoned Mom

Ingredients

• 4 pork chops (bone-in or boneless)

• Kosher salt and pepper, to taste

• 1/2 cup all-purpose flour

• 2 tbs. olive oil, divided

• 1 tbs. butter

• 1/2 cup chopped sweet onion

• 1 clove of garlic, minced or pressed

• 1 tsp. each minced fresh rosemary, fresh thyme, and fresh basil (or ½ tsp. each of dried herbs)1/2tsp. grated fresh ginger (or a pinch of ground ginger)

• 2/3 cup brown sugar

• 1/4 cup apple cider vinegar

• 2 tsp. dijon mustard

• 2 tsp. less-sodium soy sauce

• 6 medium ripe peaches, pitted and chopped (about 3 cups total)

Instructions

1. Season pork chops liberally with salt and pepper on both sides. Place flour in a shallow dish. Working with one pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the butter. When the butter is foamy, add the pork chops to the skillet, working in batches, so that you don’t overcrowd the pan. Cook pork chops until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 6-9 minutes per side. For thick-cut chops, about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm and rest.

3. While the pork chops rest, prepare the rest of the ingredients for the sauce.

4. Do not clean out the skillet, but add the remaining 1 tablespoon of olive oil to the pan. Add onion and cook over medium-high heat until soft and translucent, about 3-5 minutes. Stir in garlic, rosemary, thyme, basil, and ginger; cook for about 30 more seconds until fragrant.

5. Reduce the heat to medium. Add brown sugar, vinegar, mustard, soy sauce, ½ teaspoon salt, and chopped peaches. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, until the peaches are soft, about 7-10 minutes. Taste and adjust for seasoning.

6. Return pork chops to the skillet and heat just until warm, spooning peach sauce over the meat.

7. Dish up and serve immediately.

Local Favorite: Potager, French Pork Chop, Capitol Hill Neighborhood

From Tastes Better from Scratch

Ingredients

For the Filing

• 5 peaches, peeled, cored, and sliced (about 4 cups)

• 3/4 cup granulated sugar

• 1/4 tsp. salt

For the Batter

• 6 tbs. butter

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 2 tsp. baking powder

• 1/4 tsp. salt

• 3/4 cup milk

• Ground cinnamon to taste

Instructions

1. Add the sliced peaches, sugar, and salt to a saucepan and stir to combine. *If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3.

2. Cook on medium heat until the sugar is dissolved, just for a few minutes to bring out juices from the peaches. Remove from heat and set aside.

3. Preheat the oven to 350 degrees. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats to allow the butter to melt. Once melted, remove the pan from the oven.

4. In a large bowl, mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter, and smooth it into an even layer.

5. Spoon the cooked peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

6. Bake at 350 degrees for about 38-40 minutes. Allow the cobbler to cool for 15-20 minutes to set, and serve with vanilla ice cream or whip cream.

Local Favorite: Sweet Sweetz, Peach Cobbler, Skyland Neighborhood