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Archive for Monday, August 31, 2009

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This week on ‘Jayni’s Kitchen’

August 31, 2009

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Celebrate these last days of summer with a menu for your holiday picnic or backyard cookout.

On the menu:

• Grilled chicken with lemon, thyme and garlic

• potato salad with green beans

• sliced tomatoes and basil with balsamic vinaigrette

Grilled Peaches with Mint Mascarpone and Raspberry Coulis

Ingredients:

Mint Mascarpone:

1/2 cup mascarpone

2 teaspoons fresh mint leaves, minced

2 tablespoons sugar


Raspberry Coulis:

6 ounces fresh raspberries

2 to 3 tablespoons sugar, to taste


3 or 4 large peaches, ripe but firm

2 tablespoons melted butter

sugar


Fresh mint sprigs, for garnish

Directions:

Mint Mascarpone: Combine the mascarpone, mint and sugar in a small bowl. Whisk to combine. Cover and chill for at least 30 minutes to allow the flavors to blend.

Raspberry Coulis: Purée the raspberries in a blender or food processor with 2 tablespoons of the sugar. Taste, and add an additional sugar, if desired. Pour the purée through a strainer into a bowl to remove the seeds. Press the purée through the strainer using a rubber spatula.

Cut each peach in half, lengthwise. Twist gently to open and remove the pit. Using a melon ball cutter or small spoon, scoop out the remaining pit from each peach half. Brush the peach halves on both sides with the melted butter. Sprinkle the cut side with sugar. Place the peach halves, cut side down, over high heat on a gas or charcoal grill for 2 to 3 minutes, until lightly browned. Turn the peaches over using a metal spatula and grill for 2 to 3 minutes more, until the skins are browned and begin to loosen. Transfer the peaches to a plate, cut side down, and pull off the skins using tongs.

To serve, pour a small puddle of Raspberry Coulis on each dessert plate. Place a peach half on each plate, cut side up, and place a dollop (about 1 tablespoon) of Mint Mascarpone in the center of each peach half. Drizzle extra coulis over each. Garnish with mint sprigs. Makes 6 to 8 servings.

— Recipe by Jayni Carey

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