Winners of peach recipe contest

Photo by Dean Humphrey—Sent as Peach recipe jelly 082011



Palisade Peach SmoothieMiscellaneous refrigerated First Place, Beverly Hayes, Grand Junction.



Rustic Palisade Peaches and Cream TartPies and Tarts First Place, Elizabeth Bissonnette, Grand Junction.



Cedar Planked Grilled PeachesMiscellaneous Non-Refrigerated First Place, Henry Delahoz, Grand Junction.



QUICKREAD

Miscellaneous Non-Refrigerated

First Place: Cedar Planked Grilled Peaches, Henry Dela hoz, Grand Junction

Palisade Peaches, cut in half

¼ cup Peach Street Distillers Bourbon

½ cup peach jell-o, dry

½ cup turbinado sugar

Pinch cayenne pepper

¼ cup canola oil

1 stick unsalted butter

sea salt

Combine dry jell-o, bourbon, sugar, cayenne pepper and place peaches in the mixture for 2 hours. Remove peaches and coat with canola oil. Place peaches on cedar plank which has been heated on grill over hot coals for smoke. Grill cut-side down for 4 minutes. Flip peaches and fill pit well with butter. Grill 2 more minutes. Remove and plate. Sprinkle with sea salt.

Second Place: Palisade Peach Tea Ring, Glenna Web, Molina

For the filling:

3 fresh peaches, peeled and cut into small chunks

½ cup sugar

¼ teaspoon nutmeg

¼ teaspoon instant peach drink mix

Combine above in saucepan. Cook until thick. Set aside to cool.

For the cream cheese mixture:

1 cup whipped cream cheese

1/2 cup powdered sugar

Combine above. Mix well. Put in pastry bag and set aside.

For the topping:

1/2 cup chopped pecans

1/4 cup sugar

Combine above. Mix well and set aside.

For the glaze:

1 cup powdered sugar

¼ teaspoon instant peach drink mix

½ teaspoon vanilla

Cream

Mix first 3 ingredients. Add enough cream until it is soft enough to drizzle over the ring once it is baked and cooled. Put in pastry bag if desired. Set aside.

For the bread:

2 to 2½ cups flour

3 tablespoons sugar

1 teaspoon yeast

1/2 teaspoon salt

3/4 cup scalded milk, cooled to luke-warm

3 tablespoons melted butter

2 eggs, reserving one for brushing the dough

Additional melted butter for brushing dough

Sugar and cinnamon mix (light on the cinnamon or it will overpower the peach flavor)

In a large mixing bowl, combine 1½ cups flour, sugar, yeast, and salt. Mix well. Add milk, 1 egg and 2 tablespoons butter into flour mixture. Beat for 3 minutes until smooth. Stir in enough of remaining flour to form a soft dough. Turn onto floured surface and knead until dough is stiff. Put in greased bowl, cover with towel. Let rest for 30 minutes. 

Roll out dough on floured surface. Roll it to ¼-inch thick and until it’s in the shape of a rectangle, 16-inch-long by 12-inch-wide. Brush with the remaining melted butter.  Sprinkle with cinnamon and sugar. Spread peach filling on the dough. Roll dough over once and spread a pencil size line of cream cheese mixture along the roll. Repeat until the dough is completely rolled up.

Spray a large cookie sheet with cooking spray. Place roll onto sheet and form dough into a ring. Seal ends firmly. 

Cut diagonally 2/3 way into ring with scissors at 1-inch intervals. Turn each cut on its side, alternating directions. Beat egg with a little water and brush over the ring.  Sprinkle on the nut mixture. Let rise in a warm place until double in size (30-40 minutes).  Bake at 375 F for 20-25 minutes or until golden brown. When completely cool, drizzle with glaze.

Third Place: Braided Peach Strudel, Chris Wilson, Fruita

1 egg

1 tablespoon water

3 cups Palisade Peaches, peeled and sliced

1/3 cup brown sugar

1 tablespoon tapioca

1 teaspoon vanilla extract

Half of 1 package of puff pastry sheets, thawed

2 tablespoons sugar

1½ tablespoons cinnamon

½ teaspoons nutmeg

Heat oven to 400 F. Beat the egg and water in a small bowl with a fork. Stir together peaches, brown sugar, tapioca, vanilla, cinnamon and nutmeg in a large bowl.

Let puff pastry sheet thaw for 40 minutes. On a lightly floured surface, roll sheet to 12-inches by 12-inches. Spoon well-drained peach mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the two sides of the pastry to within ½ inch of the peach mixture. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture.

Brush pastry with egg mixture. Sprinkle with sugar. Place pastry on baking sheet (lightly greased). Bake for 25 minutes or until pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.Pies and Tarts

First Place: Rustic Palisade Peaches and Cream Tart, Elizabeth Bissonnette, Grand Junction

3 medium Palisade Peaches

2 tablespoons lemon juice

¾ cup sugar

¼ teaspoon cardamom

½ cup cream cheese

½ cup unsalted butter

1 cup flour

1/8 teaspoon salt

To prepare the filling cut and peel peaches and slice into 1/4 inch slices. Add lemon juice, 1/4 cup sugar, and the cardamom. Stir to combine.

For the dough line a baking sheet with parchment paper. Place cream cheese, butter, flour, salt, and 1/2 cup sugar in a flood processor. Process until dough just comes together. Sprinkle parchment paper with flour. Turn dough onto sheet and with floured hands, press dough into a rough 10-inch circle. Create a lip so juice won’t run out.

Pour peach mixture on top of dough and sprinkle with a little sugar. Bake at 350 F for 30-35 minutes.

Second Place: Palisade Peach-Cherry Pie, Julie Coleman, Grand Junction

Make your own basic recipe for two crust pie.

For the filling:

3 cups peeled, sliced Palisade peaches

1 cup pitted tart Montmorency pie cherries

3 tablespoons Minute tapioca

1 cup sugar

1 tablespoons fresh lemon juice

1 tablespoons butter

Roll crust dough out onto floured surface when ready to create the pie.

For the filling combine all ingredients except butter in mixing bowl. Let it sit for at least 10 minutes at room temperature. When pie crust is ready, pour filling into crust, then dot with the butter before putting on the top crust. Crimp edges as desired. Bake at 425 F for 20 minutes, then reduce oven to 350 F and continue baking for another 30-40 minutes, until crust is light golden brown. Cool on baking rack.

Third Place: Fresh Palisade Peach Pie with Walnut Crumb Crust, Jenessa Manley, Palisade

For the crust:

1 cup flour

1/4 cup brown sugar

1/2 cup butter

1/2 cup chopped walnuts

Mix flour and sugar. Cut in butter. Stir in walnuts. Press in pie plate and bake 15 minutes at 400 F. Cool briefly, crumble, pat back into pie plate and set aside to cool.

For the topping:

2 fresh Palisade peaches, mashed

2 tablespoons cornstarch

¼ cup honey

Stir together honey and cornstarch. Stir in peaches. Heat over medium high heat, stirring constantly until thickened. Set aside in the refrigerator and chill until cool.

For the filling:

8 ounce package of cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup whipping cream

Cream together until smooth: cream cheese, sugar and vanilla.

Beat whipping cream and fold into cream cheese mixture.

Smooth filling over crust, reserving a large dollop for garnish.

For the final presentation slice 1 fresh Palisade peach over cream filling, arranging in a circular pattern. Spread cool mashed peach topping over fresh peaches. Garnish pie with the dollop of reserved cream cheese filling and a mint leaf. Chill for several hours, until set.Miscellaneous refrigerated winners

First Place: Palisade Peach Smoothie, Beverly Hayes, Grand Junction

Makes 3-4 12-ounce servings.

2 Palisade Peaches, peeled and pitted

1½ cups Dannon Light and Fit vanilla yogurt

2 cups ice cubes

2 packets Sweet and Low

½ cup water (for easier blending)

Combine in blender and blend on smoothie setting until smooth. Try 1 peach and 1 banana as a variation.

Second Place: Palisade Peach Sliders, Liz Wilhelm, Grand Junction

Makes approximately 30.

1 package puff pastry dough, frozen (ie. Pepperidge Farms)

5-6 peaches

1½ cup sugar

1 tablespoon butter

3 tablespoons cornstarch

1 8-ounce package cream cheese

¼ teaspoon almond extract

½ cup almonds, chopped

½ cube (¼ cup) melted butter

2 tablespoons sugar and ¼ teaspoons cinnamon, mixed together

Peel and chop peaches into small pieces. Combine with 1 cup sugar, 1 tablespoon butter and cornstarch in saucepan. Bring to a boil and cook, stirring constantly, approximately 5-7 minutes (until thickened). Set aside to cool.

Set out puff pastry for approximately 30 minutes. Carefully unfold each sheet. Cut into 2-inch rounds. Place on lightly greased cookie sheets and bake at 375 F for 15 minutes or until lightly browned on top. Let cool.

Beat together cream cheese, ½ cup sugar and almond extract.

To assemble slice the cooled pastry rounds in half (top and bottom), layer with one teaspoon cream cheese mixture, 1 teaspoon peach mixture, sprinkle with chopped almonds. Replace top of pastry round. Brush lightly with melted butter and sprinkle with cinnamon sugar mixture. Refrigerate and enjoy.

Third Place: Kick ‘in Peach Tenderloin, Trent Mandeville, Fruita

Pork tenderloin, approximately 1½ pounds.

4 large Palisade Sun Crest peaches

½ cup peach preserves

Zest from ¼ lime plus juice from half a lime

1 teaspoon cardamom

¼ cup peach brandy

1 teaspoon Hatch’s ground chipotle chilies

Peel and puree peaches. Run them through a fine sieve. Combine juice from peaches and all ingredients in a small saucepan. Bring to a simmer and reduce by about one third volume. Be sure to stir constantly to prevent burning. Set aside.

Trim pork tenderloin and rub with olive oil. Season well with kosher salt and black pepper. Grill on high heat for nice grill marks, turning every few minutes.  Total cooking time is approximately 15-20 minutes. Do not overcook. Glaze with sauce when the pork is nearly done to avoid burning. Remove from grill and let pork rest for at least 5-10 minutes before slicing so juices don’t flow out. Cut tenderloin against the grain, approximately ¼-inch thick. Drizzle remaining glaze over the top.Home Canned

First Place (and Grand Prize winner), Private Stash Peach Butter, Patricia Reinhardt, Palisade

Makes 4 pints.

4½ pounds Palisade peaches, coarsely chopped

½ cup water

4 cups granulated sugar

Combine peaches and water in a large non-reactive pan. Bring to a boil over medium/high heat. Reduce heat and boil gently, stirring occasionally until peaches are soft, approximately 20 minutes. Puree peach mixture in food processor or food mill until texture is uniform. Do not liquefy. 

Measure 8 cups puree and place in large stainless saucepan. Add sugar and stir until sugar is dissolved. Put back on medium/high heat and bring to a boil until mixture thickens and holds its shape. Ladle mixture into hot, sterile, jars, leaving ¼-inch headspace.

Remove air bubbles, wipe rims and add hot lids. Screw down bands and process in water bath for 10 minutes.

Second Place: Palisade Peach Cobbler Jam, Julie Coleman, Grand Junction

Makes about 6 8-ounce jars.

4 cups peeled, chopped ripe Palisade Peaches

1 package Ball pectin, dry mix

5 cups sugar

2 tablespoon lemon juice

3/8 teaspoon ground cinnamon

¼ teaspoon ground allspice

½ teaspoon vanilla extract

½ teaspoon butter

Combine all in a large stockpot, except the sugar. Bring to a boil, stirring, and making sure pectin is dissolved. Add all the sugar at once, continue stirring over high heat until the mixture reaches a full rolling boil. Time the boil for one minute, then remove from the heat. Skim off foam and ladle into prepared Ball jelly jars. Wipe rims, place new clean lids on the jars and screw on the rings. Process in boiling water bath for 20 minutes or according to canning instructions for your altitude. Remove from canner and let cool.

Third Place: Peach Raspberry Preserves/Jam, Wanda Valencia, Fruita

¼ cup raspberry juice

¼ cup Davinci No Sugar raspberry syrup

4 cups peeled, finely chopped Palisade peaches

3 cups sugar

2 tablespoon lemon juice

1 package Ball reduced sugar pectin

Combine prepared fruit and lemon juice in an 8 quart saucepan. Gradually stir in Ball reduced sugar pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Add ¼ teaspoon butter to reduce foaming if necessary.GRAND PRIZE WINNER:

First Place: Patricia Reinhardt, Palisade, Private Stash Peach Butter.

MISCELLANEOUS REFRIGERATED:

First Place: Beverly Hayes, Grand Junction, Palisade Peach Smoothie.

Second Place: Liz Wilhelm, Grand Junction, Palisade Peach Sliders.

Third Place: Trent Mandeville, Fruita, Kick’in Peach Tenderloin.

Honorable Mention: Darlene McCrakin, Grand Junction, Peach Melba Pizza.

Honorable Mention: Janice C. Psenda, Palisade, Peach Almond Pastries.

MISCELLANEOUS NON-REFRIGERATED:

First Place: Henry Dela Hoz, Grand Junction, Cedar Planked Grilled Peaches.

Second Place:  Glenna Webb, Molina, Palisade Peach Tea Ring.

Third Place: Chris Nilson, Fruita, Braided Peach Strudel.

Honorable Mention: Jill Young, Grand Junction, Upside Down Cake.

Honorable Mention: Darlene McCrackin, Grand Junction, Cheesecake-Stuffed Peaches.

HOME CANNED:

First Place: Patricia Reinhardt, Palisade, Private Stash Peach Butter.

Second Place: Julie Coleman, Grand Junction, Palisade Peach Cobbler Jam.

Third Place: Wanda Valencia, Fruita, Peach Raspberry Preserves/ Jam.

Honorable Mention:  Wanda Valencia, Fruita, Peach Currant Taste Sensation.

Honorable Mention:  Julie Coleman, Grand Junction, Passionate Palisade Peach Jam.

PIES AND TARTS

First Place: Elizabeth Bissonnette, Grand Junction, Rustic Palisade Peaches & Cream Tart.

Second Place: Julie Coleman, Grand Junction, Palisade Peach-Cherry Pie.

Third Place: Jenessa Manley, Palisade, Fresh Palisade Peach Pie.

Honorable Mention: Elsie Bishop, Grand Junction, Palisade Peach Cream Pie.

Honorable Mention: Jami Shockley, Grand Junction, Jami’s Palisade Peach Pie.



Grilled peaches, a smoothie, a simple peach jam and a pioneer-style peach pie took top honors in their categories, with the peach jam winning Grand Prize in the Palisade Peach Festival Recipe Contest Saturday. It’s all a matter of taste — peach taste that is — and the judges found lots of it in the delicious dishes entered in the contest. Judges took their responsibilities seriously and gave the entries the attention and consideration they deserved.

Grand Prize this year went to one of four first-place winners. As the judges said, Patricia Reinhardt’s “Private Stash Peach Butter” totally punched with peach flavor. Congratulations to Reinhardt and all the winners.

Among the winners were a first-time participant and of course a couple of long-time participants who are gaining quite a reputation. One is continuing a tradition she and her daughters have done for some time: honoring mothers, grandmothers and beyond. Remember Liz Besonnette from last year? Well she once again took a first place after getting up at 2 a.m. to prepare her entry.

We had entries from as far away as Denver and from local communities including Delta, Fruita, Grand Junction, Molina, Palisade and Parachute. The Palisade 4-H even was helped by Loma 4-H and FFA volunteers.

A big thanks to all our volunteers and to all who entered the contest.

Now if you will excuse me, I have to go and start freezing peaches and help my mother make peach jam.


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