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Jul. 13th, 2012
adventures with peach
Jul. 13th, 2012 08:48 pmI have a couple just-about-to-be-too-squishy peaches in my kitchen. Yesterday I had four, but I ate one last night and one this morning. When they're on the edge like that they're fucking fantastic despite being a tad harder to handle for their squishyness.
Having recently eaten at Strip-T's in Watertown and been reminded of Chef Tim's fondness for mixing flavors like chocolate, chicken, motor oil, and uranium to remarkably good ends, I thought, "what can I do with this peach"
the first was that I put it on some French bread with some Cambozola triple cream blue cheese. It was... very good. A little odd, but very good. I don't think it'd work if the peach was firmer, the texture of the nearly-sushi-like peach went well with the nearly-butter-like cheese on the quite-definitely-bread-like bread.
The second was to put some in a Gin and Tonic made with Bluecoat Gin It was also very nice. Probably too fruity for ginsnobs traditionalists, but I really liked it. If you think Hendrick's is good with a couple thin slices of cucumber, you should try this.
It wouldn't work with a more astringent gin, so don't bother with Bombay Sapphire, for instance. I suspect that No. 209 Gin would also work well if you can't find Bluecoat. The No. 209 works really nicely with a couple crushed red grapes, if you have those around.
Update: No. 209 does not work as well as Bluecoat. It's a fine gin that works really well with red grape, but the Bluecoat works better with peach. At least based on completely unscientific sampling of only two G&Ts and one tester. Further testing is in order.
Having recently eaten at Strip-T's in Watertown and been reminded of Chef Tim's fondness for mixing flavors like chocolate, chicken, motor oil, and uranium to remarkably good ends, I thought, "what can I do with this peach"
the first was that I put it on some French bread with some Cambozola triple cream blue cheese. It was... very good. A little odd, but very good. I don't think it'd work if the peach was firmer, the texture of the nearly-sushi-like peach went well with the nearly-butter-like cheese on the quite-definitely-bread-like bread.
The second was to put some in a Gin and Tonic made with Bluecoat Gin It was also very nice. Probably too fruity for gin
It wouldn't work with a more astringent gin, so don't bother with Bombay Sapphire, for instance. I suspect that No. 209 Gin would also work well if you can't find Bluecoat. The No. 209 works really nicely with a couple crushed red grapes, if you have those around.
Update: No. 209 does not work as well as Bluecoat. It's a fine gin that works really well with red grape, but the Bluecoat works better with peach. At least based on completely unscientific sampling of only two G&Ts and one tester. Further testing is in order.