Recipe winners: Miscellaneous refrigerated category

2010 Palisade Peach Festival Recipe Contest — Miscellaneous refrigerated category

Grand Prize
Peachy Creamy Dessert
By Darlene McCrackin of Grand Junction

1 16-ounce package pecan shortbread cookies, crushed
1/2 cup butter, melted
1 cup sugar
1 3-ounce package gelatin
2 tablespoons cornstarch
1 12-ounce can lemon lime soda
1 8-ounce package cream cheese, softened
1 cup confectioner’s sugar
1 8-ounce carton frozen whipped topping, thawed
6 cups fresh sliced peaches, peeled
1/3 cup unsweetened pineapple juice

Combine cookie crumbs and butter; place in bottom of 13x9 inch baking pan.
Mix sugar, gelatin and cornstarch; add soda and mix until smooth. Bring to a boil, stirring constantly until slightly thickened. Cool to room temperature. Stir once in a while.
Beat cream cheese and powdered sugar to smooth consistency. Add whipped topping and beat until blended. Spread mixture over crust. Mix peaches and pineapple juice. Place on top of cream cheese layer. Pour gelatin mixture over top of dish. Refrigerate overnight.

# # #

First Place
Peaches N Cream Tiramisu
By Vanessa Doumit of Palisade

2 packages (small, 24 count) ladyfingers
1/2 cup peach nectar
5 ripe Palisade peaches from Clark’s (medium in size), peeled, sliced, and diced
8-ounce container of Mascarpone cheese
1 6-ounce container of peach yogurt
5 tablespoons sugar, divided
1/2 cup heavy whipping cream

Place a small, metal bowl and metal beaters in the freezer while you prepare the rest of your ingredients.
Line the bottom of an 8x8-inch pan with about half of the ladyfingers. Using a pastry brush, brush about half of the peach nectar, lightly soaking the ladyfingers.
Remove the bowl and beaters from the freezer and add the whipping cream and 2 tablespoons of sugar. Beat on medium to high speed until stiff speaks form. Set aside.
In another bowl, cream the Mascarpone cheese with 3 tablespoons of sugar until light and fluffy. Add the peach yogurt and mix until well combined. Add about 1/3 of the diced peaches to the Mascarpone mixture, and then gently fold in the whipped cream. Spread half of this mixture onto the ladyfingers. Spread the remaining diced peaches over the creamed mixture.
Top with the remaining ladyfingers, lightly brush with the peach nectar, then spread the remaining half of the Mascarpone mixture on top.
Cover tightly with plastic wrap and refrigerate overnight. Cut in squares and enjoy.

# # #

Second Place
Lee’s Filling Station BBQ Sauce
By Lee Connally of Grand Junction

Recipe unavailable.

# # #

Third Place
Palisade Peach Bites
By Kathi Hemmer of Grand Junction

1 lime
1 lemon
2 Palisade peaches, diced
1/2 bunch chopped cilantro
1 cucumber, diced
1/4 cup diced green bell peppers
1/4 cup diced red bell peppers
1/4 cup diced sweet onion
1/2 cup crabmeat, shredded or chopped
1 avocado, chopped

Zest and juice the lime, then juice the lemon.
Combine all above and toss with lemon/lime juice.
Salt and pepper to taste.
Halve 3 small Palisade peaches and scoop out some of the peach half. Fill peach halve with the above.

# # #

Honorable mention
Fuzzy Navel Peachsicles
By Julie Coleman of Grand Junction

1/2 cup peeled, finely chopped ripe Palisade peaches
1/4 cup sweetened condensed canned milk
1 tablespoon peach schnapps
1/4 cup freshly squeezed orange juice
1/2 cup heavy whipping cream, whipped

Fold all ingredients together. Pour into frozen treat molds. Add sticks. Freeze until firm. Makes approximately 8 peachsicles, depending on the size of the molds used.

# # #

Honorable Mention
Palisade Peach Garden Salsa
By Mike Bachman

Mike’s note: Food process each ingredient separately for best result. Makes about 1/2 gallon.

6 medium red tomatoes
6 medium yellow tomatoes
12 tomatillos, grill roasted
1/2 each of green, orange, red and yellow bell peppers
2 roasted Big Jim peppers (medium hot)
6 large Palisade peaches
1/2 white onion
8 large cloves garlic, grill roasted
Handful of cilantro
1 tablespoon agave nectar
1 tablespoon olive oil
Sat to taste
White ground pepper to taste

Roast whole tomatillos and garlic on BBQ grill.
Chop garlic, place in cast iron skillet with olive oil and agave nectar, caramelize until golden brown.
In food processor coarsely chop tomatoes, set aside, do the same with tomatillos, peppers, onions and peaches.
Finely chop (in food processor) roasted Big Jim Peppers.
Coarsely chop cilantro and combine all ingredients in large bowl. Salt and pepper to taste.


COMMENTS

Commenting is not available in this channel entry.


TOP JOBS
Search More Jobs





THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050
Editions
Subscribe to print edition
E-edition
Advertisers
Advertiser Tearsheet
Information

© 2015 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy