Farmers Market Feel with Chef Kelli

 

Summer is essentially over, but if you're looking to host that final summer, or early fall bash, a farmers market theme is one alternative to consider. 

Chef Kelli Lewton, owner and executive chef for 2 Unique Caterers & Event Planners, visited the Fox2 Studios Sunday and shared some of her favorite farmers market inspired recipes. 

 

Balsamic Peach Chicken with Wilted Kale and Goat Cheese 

Ingredients
  • 2 Tbsp. olive oil or coconut oil 
  • 1 small yellow onion, sliced (about 1 cup)
  • 6 (5-6 oz.) boneless skinless chicken breasts 
  • Sea Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/3 cup white or dark balsamic vinegar
  • 1 cup chicken stock 
  • 3 Tb corn starch (mix with ¼ cup from the cup above) 
  • 2 Tbsp. honey
  • 3-4  firm but ripe peaches sliced 
  • 1 (14.5) oz. can diced tomatoes, drained
  • 1/4 cup thinly sliced basil ribbons
Directions
  • Heat olive oil in a large skillet over medium-high heat.
  • Add onion and sauté 3 minutes then push far to the side of the skillet. 
  • Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp.). 
  • Add garlic to skillet and sauté 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, then add chicken stock and reduce about 30-40%
  • Stir in honey then add in peaches and toss, season lightly with salt and pepper. Return chicken to skillet
  • Cover the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow simmering until chicken has cooked through, add julienned Kale to pan and cover for 1-2 minutes until kale soften. 
  • Place chicken on platter spoon peaches and kale , sprinkle with Goat Cheese and basil 
  • Serve with roasted fingerling potatoes or perhaps with a rice dish 

Late Summer Roasted Peaches 

Ingredients
  • 5 Freestone peaches
  • 10 tsp Brown sugar
  • 1 tsp Cinnamon
  • 2 tbsp. Sugar
  • 5 tbsp. Butter
Directions
 
Cut peaches in half and remove pit
Mix spices and sugar
Divide butter amongst peaches 
Sprinkle top with spice and sugar mixture 
Bake at 375 for 12-18 minutes until golden and sugar begins to get a little brittle 
Serve over vanilla bean ice cream or maybe a scoop of mascarpone cheese 
Feel free to add a little liquor to peaches for baking like amaretto and or top with some toasted nuts such as hazelnuts. 
 
Rustic Peach and Berry Pie
 
Pie Crust
  • 1 cup All Purpose Flour
  • 3 Tablespoons of granulated sugar
  • 1 Stick of cold unsalted butter cubed
  • 3 Tablespoons of cold water
In a food processor, place flour, sugar, and unsalted butter and pulse until the butter is the size of peas.
Slowly add the ice cold water into the flour mixture until the dough combines.
On a floured surface table, knead the dough together, wrap and chill dough for an hour.
 
Pie Filling
 
  • 1 pound of ripe peaches sliced 
  • ½ pint of fresh blueberries
  • ½ pint of fresh blackberries
  • ¼ cup plus 1 Tablespoon flour (divided) 
  • ¼ cup plus 1 Tablespoon sugar (divided)
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon fresh grated orange zest
  • 1 Tablespoon fresh squeezed orange juice
  • ¼ teaspoon kosher salt
  • 4 Tablespoons (1/2 stick) cold unsalted butter cubed
 

 

To make the filling, place sliced peaches, blueberries, and blackberries in a bowl and toss with 1 Tablespoon of flour and 1 Tablespoon of sugar.  Add in orange zest and juice.
Roll out the pastry dough into a 10'' circle, place on a parchment lined sheet pan and scatter the berries on the pastry circle leaving 1 ½ inch border.
Combine ¼ cup of flour, ¼ cup of sugar, cinnamon,  and salt in food processor.  Pulse in the cold cubed unsalted butter until dough comes together.
Scatter the dough on top of fruit.
Gently fold over the dough to make a rustic pattern.
Bake pie at 450 degrees for 20-25 minutes.  Let cool for 5 minutes.  Using a large spatula, carefully remove the pie on a cutting board.  Serve warm or at room temperature.
Serve with vanilla bean ice cream.

 


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